NEFF B48FT74 0B Series, Instruction Manual

Tested for you in our cooking studio       

en

43

Grilling

Here, you can find information on grilling poultry, meat 

and fish, as well as toast. You can find the ideal settings 

for certain dishes in the settings tables.

Grilling with circo-roasting

Circo-roasting is very well suited to the preparation of 

whole poultry and fish, in addition to meat, e.g. roast 

pork with crackling.

Poultry

For duck or goose, pierce the skin on the underside of 

the wings. This allows the fat to run out.
If using duck breast, score the skin. Do not turn duck 

breasts.
When you turn poultry, ensure that the breast side or 

the skin side is underneath at first.
Poultry will turn out particularly crispy and brown if you 

baste it towards the end of the roasting time with butter, 

salted water or orange juice.

Meat

Baste lean meat with fat as required or cover it with 

strips of bacon.
Score the rind crosswise. If you turn the joint when 

cooking, ensure that the rind is underneath at first.
When the joint is ready, turn off the oven and allow it to 

rest for another 10 minutes in the cooking 

compartment. This allows the meat juices to be better 

distributed. Wrap the joint in aluminium foil if necessary. 

The recommended resting time is not included in the 

cooking time indicated.

Fish

Fish cooked whole 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 on the wire rack

On the wire rack, poultry and meat will become very 

crispy on all sides. Roasting on the wire rack is well 

suited for larger poultry or for multiple pieces at the 

same time.
Depending on the size and type of the meat, add up to  

^

 litres of water to the universal pan. Any dripping fat 

and meat juices will be caught. You can prepare a 

sauce using these meat juices. In addition, less smoke 

is generated, and the cooking compartment stays 

cleaner.
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. 

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 "Accessories" on page 11

Roasting in cookware

It is more convenient to roast and braise meat in 

cookware. You can take the joint out of the cooking 

compartment more easily in the cookware, and prepare 

the sauce in the cookware itself.

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.
Add in a little liquid if the meat is lean. A covering of 

approx. 

^

 cm depth should be applied to the base of 

any glass cookware.
The quantity of liquid is dependent on the type of meat, 

the cookware material and also on whether or not a lid 

is used. If preparing poultry, meat or fish in an 

enamelled or dark metal roasting dish, it will need a 

little more liquid than if cooked in glass cookware.
The steam evaporates in the cookware when roasting. 

Carefully pour in more liquid if required.
Shiny roasting dishes made from stainless steel or 

aluminium reflect heat like a mirror and are therefore 

not particularly suitable. The meat cooks more slowly 

and will not brown so much. Use a higher temperature 

and/or a longer cooking time.
Observe the manufacturer's instructions for your 

roasting cookware.

Uncovered cookware

Use a deep roasting tin/dish for roasting meat. 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.
The distance between the meat and the lid must be at 

least 3 cm. The meat may rise.
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.
If necessary, braise the meat first by searing it. Add 

water, wine, vinegar or a similar liquid to the braising 

liquid. A covering approx. 1-2 cm deep should be 

applied to the base of the cookware.
The steam evaporates in the cookware when roasting. 

Carefully pour in more liquid if required.
Meat can also become crispy in a covered roasting 

dish. To do so, use a roasting dish with a glass lid and 

set a higher temperature.

Steam- assisted roasting

Certain foodstuffs will become crispier during steam-

assisted cooking. Their surface becomes glossier and 

they dry out less.
Use uncovered cookware. Cookware must be heat- and 

steam-resistant.
Use steam-assisted cooking if it is indicated in the 

settings table. Some dishes turn out best if they are 

cooked in several stages. These are indicated in the 

table.