NEFF B45M42NOGB, Instruction Manual

11

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.

Tips and tricks

Meal

Setting

Level

Temperature in °C

Time in minutes 

 (per 500 g)

Duck

3

1

180*

20 + 20

Beef

Slow roast joint

3

1

140*

40 + 40

Top side / top rump

3

1

160*

30 + 25

Lamb

Leg

3

1

170*

30 + 25

Shoulder (on the bone)

3

1

170*

25 + 20

Shoulder (boned and rolled)

3

1

170*

30 + 25

Rack of lamb

3

1

180*

25 + 25

Pork

Roast joint

3

1

180*

35 + 35

Loin joint

3

1

180*

30 + 30

Belly

3

1

160*

30 + 25

Gammon

Joint

3

1

160*

30 + 30

Chicken

Whole chicken

3

1

170 

­

 180*

20 + 25

Portion (boned)

3

1

190*

20 + 25

Quarter

3

1

190*

20 + 25

Turkey

Drumstick

3

1

180*

20 + 20

Crown

3

1

160*

25 + 20

Whole

3

1

150 

­

 160*

25 + 25

Complete meal

with beef

3

1 + 3

160*

30 + 25**

with chicken

3

1 + 3

180*

20 + 25

* Preheat oven
** + time for Yorkshire pudding

Casseroles

Setting

Level

Temperature in °C

Time in minutes 

 (per 500 g)

Diced meat (beef, pork, lamb, chicken)

3

1

140

40 + 80

Braising steak

3

1

140

45 + 80

Chicken pieces (boned)

3

1

140

50 + 70

Crust too thick and/or roast too dry

Reduce the temperature or shorten the roasting time.
Check the shelf height.

Crust too thin

Increase the temperature or switch on the grill briefly at the end of the roasting time.