NEFF B12S53.3GB, Instruction Manual

14

Roasting and braising

In this section, you will find information on

■

Roasting

■

Braising

■

Tables for roasting and braising

■

Tips and tricks

: 

There is a risk of injury if you use roasting dishes that 

are not heat-resistant!

Only use roasting dishes that are marked as being suitable for 
use in the oven.
Do not use shelf height 2 when roasting with 

3

 CircoTherm®. 

The air circulation would be impaired and this will have a 

negative effect on your roast.

Roasting

Roasting dish without a lid is used for roasting.
While the meat is roasting, the liquid in the roasting dish will 

evaporate. If necessary, carefully add more hot liquid.
When you are roasting using 

%

 Top/bottom heat, turn the roast 

approximately half to two thirds of the way through the roasting 

time.

Roasting in the universal pan

Juices escape from the roasting meat and are collected in the 

universal pan. You can use these juices as the basis for a tasty 

gravy.
Deglaze the pan of the juices with hot water, stock, wine or 

similar. Bring to the boil, thicken with cornflour, season and 

pass through a sieve if necessary.
You can also cook side dishes (e.g. vegetables) at the same 

time as roasting meat in the universal pan.
For smaller joints, you can use a smaller roasting dish instead 

of the universal pan. Place this directly on the wire rack.

Roasting in the universal pan with insert grid

Place the wire insert in the universal pan with the lower area 

facing downwards and slide them in together at the same shelf 

position.
For fatty meat and poultry, add 

X

 to ¼ litre water to the 

universal pan, depending on the size and type of the joint. 

Roasting in the universal pan with roasting sheet

The roasting sheet reduces dirt in the cooking compartment. 

Place the roasting sheet in the universal pan and slide them in 

together at the same shelf position. 
Dripping fat and meat juices are caught in the universal pan.

Braising

For braising, a roasting dish with a lid is used. Ensure that the 

roasting dish and lid fit together well and close properly.
First, sear the meat if required.
Add the meat, vegetables and liquid to the roasting dish in 

equal proportions and place the dish with the lid closed on the 

wire rack at shelf position 1.
While the meat is braising, the liquid in the roasting dish will 

evaporate. Pour in more liquid if required.

Tables for roasting and braising

The details given in the table are guidelines and apply to food 

placed in a cold oven and for meat taken directly from the 

refrigerator.

Poultry

The information in the tables applies to unstuffed poultry. Turn 

the poultry after half of the cooking time.

Lean meat

Coat lean meat with fat or oil as required and cover it with strips 

of bacon.

Cooking time and temperature

The cooking time and temperature depend on the size, height, 

type and quality of the food and the roasting dish.
As a general rule: the larger the item, the lower the temperature 

and the longer the roasting time.
You should set the lower of the specified temperatures the first 

time. Lower temperatures will generally allow more even 

browning.
The values for cooking time apply to 0.5 - 2 kg of food. For 

greater weights, reduce the temperature and increase the 

cooking time. For multiple pieces, apply the cooking time for 

the weight of the heaviest piece.

Standing time

At the end of the cooking time, switch the oven off and leave 

the roast to stand for approximately 10 minutes in the cooking 

compartment with the door closed. The recommended standing 

time is not included in the cooking times specified.

Frozen products are not browned, not 

crispy or the specified times are not cor-

rect

Remove ice from frozen products before baking. Do not use frozen products that are 

heavily frosted

Saving energy

Only preheat the appliance when it is specified in the baking table that you should do 

so.
Use dark baking tins as these absorb the heat better.
Make use of the residual heat with longer baking times and switch the oven off 

5 

­

 10 minutes before the end of the baking time.

Meal

Setting

Level

Temperature in ºC

Time in minutes 

 (per 500 g)

Duck

3

1

180*

20 + 20

%

2

190 - 200*

20 + 20

* Preheat oven
* + time for Yorkshire pudding