NEFF C87FS32 0B Series, Instruction Manual

Tested for you in our cooking studio       

en

41

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.

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 12

Roasting and braising 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 for roasting if the meat is lean. A 

covering of approx. 

^

 cm depth should be applied to 

the base of any glass cookware.
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.

Steam- assisted roasting and braising

Certain dishes become crispier if cooked using steam, 

and do not dry out as much.
Use uncovered cookware. Cookware must be heat- and 

steam-resistant.
The joints do not have to be turned.
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.

Steaming

By contrast to the steam assistance function, the 

steaming function cooks the meat particularly gently, 

but it does not become crispy on the outside. It remains 

very succulent. As an alternative, you can also fry 

pieces of meat quickly before steaming; the cooking 

time will be reduced.
Larger pieces require a longer heating-up time and a 

longer cooking time. If you are using several pieces 

which are the same weight, the heating-up time is 

increased, and not the cooking time.
Pieces of meat do not need to be turned.
Use the perforated steam container (size XL) and slide 

the universal pan in underneath. You can also use a 

glass tray and place this onto the wire rack.

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.