Handleiding Neff B17CR22N1 (pagina 39 van 52) (Engels)

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Tested for you in our cooking studio en

Tips on roasting and braising

Fish

Your appliance offers you a range of heating types for

preparing fish. You can find the ideal settings for many

dishes in the settings tables.

The whole fish does not have to be turned. Place the

whole fish into the cooking compartment in swimming

position with the dorsal fin facing upwards. Placing half

a potato or a small oven-proof container in the stomach

cavity of the fish will provide stability.

You can tell when the fish is cooked because the dorsal

fin can be removed easily.

Roasting and grilling on the wire rack

Slide the universal pan into the oven at the indicated

shelf position with the wire rack attached. Ensure that

the wire rack is correctly positioned on the universal

pan. ~ "Accessories" on page 10

Note: When grilling very fatty items, do not slide the

universal pan in directly under the wire rack, but rather

at level 2.

Pour up to ^ litres of water into the universal pan,

depending on the size and type of the fish. Dripping

liquid is caught. Less steam is generated and the

cooking compartment stays cleaner.

Keep the appliance door closed when using the grill.

Never grill with the appliance door open.

When grilling, try wherever possible to use pieces of

food which are of a similar thickness and weight. This

will allow them to brown evenly and remain succulent

and juicy. Place the food to be grilled directly onto the

wire rack.

Use tongs to turn the pieces of food you are grilling. If

you pierce the fish with a fork, the juices will run out and

it will become dry.

Notes

■ The grill element switches itself on and off

continuously; this is normal. The set temperature

determines how frequently this occurs.

■ Smoke may be produced when grilling.

Roasting and stewing in cookware

Only use cookware which is suitable for use in an oven.

Check whether the cookware fits in the cooking

compartment.

Glass cookware is most suitable. Place hot glass

cookware onto a dry mat after cooking. If the surface is

damp or cold, the glass may crack.

Shiny roasting dishes made from stainless steel or

aluminium reflect heat like a mirror and are therefore

not particularly suitable. The fish cooks more slowly and

browns less. Use a higher temperature and/or a longer

cooking time.

Observe the manufacturer's instructions for your

roasting cookware.

Uncovered cookware

To cook a whole fish, it is best to use a deep roasting

tin/dish. Place the tin/dish onto the wire rack. If you do

not have any suitable cookware, use the universal pan.

Covered cookware

When cooking with covered cookware, the cooking

compartment remains considerably cleaner. Ensure that

the lid fits well and closes properly. Place the cookware

onto the wire rack.

When stewing, add two to three tablespoons of liquid

and a little lemon juice or vinegar into the cookware.

Very hot steam may escape when opening the lid after

cooking. Lift the lid at the rear, so that the hot steam

can escape away from you.

Fish can also become crispy in a covered roasting dish.

Here, use a roasting dish with a glass lid and set a

higher temperature.

Recommended setting values

You can find the ideal heating type for your fish dishes

in the table. The temperature and cooking time depend

on the amount, composition and temperature of the

food. Settings ranges are indicated for this reason. Try

using lower setting values first. You can use a higher

setting next time if necessary.

The setting values are based on the assumption that

chilled fish is placed into a cold cooking compartment.

By doing so, you can make energy savings of up to 20

per cent. If you preheat the oven, you can reduce the

indicated cooking times by several minutes.

The cooking compartment becomes

very dirty.

Prepare your food in an enclosed roasting dish with higher temperature or use the grill tray. You will achieve

the best roasting results if you use the grill tray. The grill tray can be bought later as a special accessory.

The roast is too dark and the crack-

ling is burned in places, and/or the

roast is too dry.

Check the shelf position and temperature. Select a lower temperature the next time and reduce the roasting

time if necessary.

The crackling is too thin. Increase the temperature or switch on the grill briefly at the end of the roasting time.

The roast looks good but the juices

are burnt.

Next time, use a smaller roasting dish and add more liquid if necessary.

The roast looks good but the juices

are too clear and watery.

Next time, use a larger roasting dish and add less liquid if necessary.

The meat gets burned during brais-

ing.

The roasting dish and lid must fit together well and close properly.

Reduce the temperature and add more liquid when braising if necessary.

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