NEFF C27MS22.0B, Instruction Manual

en

        Tested for you in our cooking studio

36

The amount of liquid is dependent on the type of meat, 

the cookware material and also on whether or not a lid 

is used. If preparing meat 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.

Roasting in uncovered cookware

It is best to use a deep roasting tin/dish for roasting 

poultry and meat. Place the tin/dish onto the wire rack. 

If you do not have any suitable cookware, use the 

universal pan.

Braising in covered cookware

When preparing food 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 at least 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.

Roasting in combination with a microwave

Certain foodstuffs can be prepared in combination with 

a microwave. The cooking time is considerably reduced 

by doing so.
As opposed to conventional operation, the cooking time 

is based on the total weight when roasting in 

combination with a microwave.

Tip: 

If you have quantities other than those indicated in 

the settings tables, the following basic rule applies: 

double the quantity equates to roughly double the 

cooking time.

Always use heat-resistant cookware that is suitable for 

use in microwaves. Roasting dishes made from metal 

or Römertopf dishes are only suitable for roasting 

without using the microwave. Observe the notes on 

cookware suitable for microwaves. 

~

 "Microwave" 

on page 19

Caution!

If you use an oven bag, do not seal it shut with metal 

clips. Use kitchen string. Do not use metal skewers for 

roulades. Sparks may form as a result.

Recommended setting values

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

poultry and meat. Temperature and cooking time 

depend on the quantity, composition and temperature 

of the food. Different settings 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 and meat are 

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 and 

meat with default values for the weight. If you wish to 

prepare heavier poultry or meat, use the lower 

temperature in every case. If roasting several joints, use 

the weight of the heaviest piece as a basis for 

determining the cooking time. The individual pieces 

should be approximately equal in size.
A general rule: the larger the poultry or piece of meat is, 

the lower the cooking temperature and the longer the 

cooking time.
Turn the poultry and meat after approx. 

^

 to 

Z

 of the 

indicated time.
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:

■

‚

 Hot air

■

‡

 Circo-roasting

Dish

Accessories/cookware

Shelf posi-

tion

Type of 

heating

Temperature 

in °C

MW power 

in watts

Cooking time in 

mins.

Beef

Slow roast joint 

cookware, uncovered

1

‚

140-150

-

35+40

Top side / Top rump 

cookware, uncovered

1

‚

160-170

-

30+25

* Preheat
** skin side down
*** without fat layer (best and neck), do not turn
**** bone side down, do not turn
***** turn after app. 1 hour