NEFF B5ACM7H 0B Series, Instruction Manual

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33

Roasting, braising and grilling

Here, you will find information on roasting, braising and 
grilling poultry, meat and fish. The settings tables list the 
optimal settings for a wide range of dishes.

Poultry.

When cooking 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.

Add some liquid to the poultry in the dish. Cover the 
base of the ovenware with approx. 1-2 cm of liquid.

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 it, ensure that the rind is underneath 
to begin with.

When the joint is ready, turn off the oven and allow it to 
rest for a further 10 minutes in the cooking 
compartment, keeping the door closed. This helps 
distribute the meat juices more evenly. Wrap the joint in 
aluminium foil if necessary. The recommended resting 
time is not included in the indicated cooking time.

Fish

Whole fish does not need to be turned.Place the whole 
fish into the cooking compartment in its swimming 
position, with the dorsal fin at the top. Placing half a 
potato or a small oven-proof container in the stomach 
cavity of the fish will keep it upright.

You can tell when the fish is cooked because the dorsal 
fin can be removed easily.

Roasting and braising on the wire rack

On the wire rack, poultry and meat will become very 
crispy on all sides.Roasting on the wire rack works 
particularly well for large poultry or for multiple pieces at 
the same time.

Add up to 1/2 litre of water to the universal pan, 
depending on the size and type of meat. Any dripping 
fat and meat juices will be caught. You can make a 
sauce from these juices. This will also result in less 
smoke being produced and keep the cooking 
compartment cleaner.

Slide the universal pan into the oven at the indicated 
shelf position with the wire rack on top. Ensure that the 
wire rack is correctly positioned on the universal pan.

Roasting and braising in cookware

:

Warning – Risk of injury from shattering glass! 

Place hot glass cookware on a dry mat after cooking. 
The glass may crack if placed on a cold or wet surface.

:

Warning – Risk of scalding! 

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.

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 that is suitable for use in an oven. 
Check whether the cookware fits in the cooking 
compartment.

It is best to use glass cookware. Place hot glass 
cookware onto a dry mat after cooking. The glass may 
crack if placed on a cold or wet surface.

When roasting poultry and other meat, add a little liquid.

The liquid in the cookware evaporates as the meat 
roasts. 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 does not brown so well. Use a higher temperature 
and/or a longer cooking time.

Follow the manufacturer's instructions for your roasting 
dishes.

Roasting in uncovered cookware

It is best to use a deep roasting dish for roasting poultry 
and meat. Place the dish onto the wire rack. If you do 
not have any suitable cookware, use the universal pan.

Braising in covered cookware

Cooking with covered cookware keeps the cooking 
compartment 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 should be at 
least 3 cm, as the meat may expand.

Very hot steam may escape when the lid is opened 
after cooking. Lift the lid at the rear, so that the hot 
steam can escape away from you.

To braise the meat, sear it first as required. Add water, 
wine, vinegar or a similar liquid to the braising liquid. 
Cover the bottom of the cookware with at least 2 cm of 
liquid.

The liquid in the cookware evaporates as the meat 
roasts. Carefully pour in more liquid if required.

Grilling flat items

Flat pieces of poultry, meat and fish, such as steaks, 
drumsticks and burgers, can be cooked effectively 
using the "Grill" heating function. It is also excellent for 
toasting bread.