NEFF B57CS24H0, Instruction Manual

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en

47

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

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.
Pour up to 

^

 litres of water into the universal pan, 

depending on the size and type of the fish. Any dripping 

liquid will be caught. Less smoke 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 continuously on and 

off; 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.
In the table, you can find information for fish with default 

values for the weight. If you want to cook a heavier fish, 

you should definitely use the lower temperature. If 

cooking several fish, you should use the weight of the 

heaviest fish as a reference for determining the cooking 

time. The individual fish should be approximately the 

same size.
As a general rule: the larger a fish, the lower the 

cooking temperature and the longer the cooking time.
Turn any fish which is not in swimming position 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.

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:

■

ƒ

 Top/bottom heating

■

‡

 Circo-roasting

■

ˆ

 Full-surface grill