NEFF C87FS32 0B Series, Instruction Manual

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en

45

Grilling flat pieces

Flat pieces of poultry, meat and fish, such as steaks, 

drumsticks and burgers, can be prepared well using the 

"Grill" heating type. Excellent results are also achieved 

when grilling toast.

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.
Do not add salt until after the meat has been grilled. 

Salt draws water from the meat.

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 your 

poultry, meat and fish, in addition to toast. Temperature 

and cooking time depend on the quantity, composition 

and temperature of the food. Settings ranges are 

indicated for this reason. Try using the lower values at 

first. You can use a higher setting next time if 

necessary.

The setting values are based on the assumption that 

unstuffed, chilled, ready-to-roast poultry, meat and fish 

are placed into a cold cooking compartment.
In the table, you can find specifications for poultry, meat 

and fish with default values for the weight. If you wish to 

prepare heavier poultry, meat or fish, 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, meat or fish is, the 

lower the cooking temperature and the longer the 

cooking time.
Turn the poultry, meat and fish 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.
Cooking time calculation (e. g. 20

+

35): 

Please calculate the cooking time with 20 minutes per 

500 g meat + 35 minutes additional time. For 1,5 kg 

the calculated cooking time would be 95 minutes.
Cooking time range (e. g. 10

-

15): 

The food is done within the stated minutes.

Types of heating used:

■

‡

 Circo-roasting

■

ˆ

 Full-surface grill

The levels of steam intensity are indicated as numbers 

in the table:

■

1 = Low

■

2 = Medium

■

3 = High

Dish

Accessories

Shelf po-

sition

Type of 

heating

Tempera-

ture in °C

Steam in-

tensity

Time in min.

Beef

Steaks, height 2-3 cm 

wire rack

2

ˆ

275

-

1st side 8-10
2nd side 5-7

Burger, height 1-2 cm 

wire rack

2

ˆ

275*

-

1st side 6-8
2nd side 4-6

Top side / Top rump 

wire rack

2

‡

150-160

-

30+30

Lamb

Steaks, height 2-3 cm 

wire rack

2

ˆ

275*

-

1st side 8-10
2nd side 4-6

Chops, height 2-3 cm 

wire rack

2

ˆ

275

-

1st side 6-8
2nd side 6-8

* Preheat
** Preheat 3 minutes
*** Preheat 5 minutes
**** Preheat 3 minutes, turn over several times
***** Skin side down