NEFF B56VT64 0 Series, Instruction Manual

en

        Tested for you in our cooking studio

48

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.
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.
Poultry 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.

Grilling

Keep the appliance door closed when using the grill. 

Never grill with the appliance door open.
Place the food to be grilled on the wire rack. In addition, 

slide the universal pan in at least one shelf position 

lower, with the slanted edge facing the appliance door. 

Any dripping fat will be caught.
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 meat with a fork, the juices will run out 

and it will become dry.

Notes

■

The grill element switches itself continuously on and 

off; this is normal. The set temperature determines 

how frequently this occurs.

■

Smoke may be produced when grilling.

Recommended setting values

In the table, you can find the ideal heating type for the 

kind of poultry you are cooking. The temperature and 

cooking time depend on the amount, composition and 

temperature of the food. Setting ranges are indicated 

for this reason. Try using the lower values at first. You 

can increase the temperature next time if necessary.
The setting values are based on the assumption that 

unstuffed, chilled, ready-to-roast poultry 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, the indicated cooking times will be reduced by 

several minutes.
In the table, you can find specifications for poultry with 

default values for the weight. If you wish to cook heavier 

poultry, use the lower temperature in every case. If 

cooking multiple pieces, use the weight of the heaviest 

piece as a reference for determining the cooking time. 

The individual pieces should be approximately equal in 

size.
A general rule: the larger the poultry is, the lower the 

cooking temperature and the longer the cooking time.
Turn the poultry after approx. 

^

 to 

Z

 of the indicated 

time.

Note: 

Only use greaseproof paper that is suitable for 

the selected temperature. Always cut greaseproof 

paper to size.

Tips

■

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.

Remove unused accessories from the cooking 

compartment. This will achieve the best possible 

cooking results and energy savings of up to 20 per 

cent.

Types of heating used:

■

‚

 CircoTherm

■

ƒ

 Top/bottom heating

■

‡

 Circo-roasting

■

„

 Circotherm intensive

■

ˆ

 Full-surface grill

The levels of steam intensity are indicated as numbers 

in the table:

■

1 = Low

■

2 = Medium

■

3 = High

Dish

Accessories/cookware

Shelf posi-

tion

Type of 

heating

Tempera-

ture in °C

Steam in-

tensity

Cooking 

time in 

mins.

Chicken

Chicken, 1 kg

Wire rack

2

‡

200-220 

-

60-70

Chicken, 1 kg

Wire rack

2

‡

190-210

2

50-60

Chicken breast fillet, 150 g each (grill-

ing)

Wire rack

4

ˆ

275*

-

15-20

* Preheat for 5 mins