NEFF B47CR32.0B, User Manual And Installation Instructions

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Familiarising yourself with your appliance
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Button Name Use
Right Navigate to the right on the display
Up Navigate upwards on the display
Down Navigate downwards on the display
4.4 Main menu
The main menu provides an overview of your appliance's functions.
Press the button to open the main menu.
Function Name Use
Heating functions Select the required heating function and temperature for your food
Settings Individually adjust the appliance settings
Floor cleaning aid Clean less stubborn dirt from the cooking compartment floor
EcoClean Clean the cooking compartment
4.5 Heating functions
Here you will find an overview of the heating functions. You will find recommendations on using the heating functions.
For temperatures above 275 °C, the appliance reduces the temperature to approx. 275 °C after approx. 40 minutes.
Symbol Heating function Temperature Use
CircoTherm hot air 40 - 200 °C Bake or roast on one or more levels.
The fan distributes the heat from the ring-shaped heating ele-
ment in the back wall evenly around the cooking compartment.
Top/bottom heating 50 - 275 °C Traditionally bake or roast on one level. This heating function
is ideal for cakes with moist toppings.
The heat is emitted evenly from above and below.
Circo-roasting 50 - 250 °C Roast poultry, whole fish or large pieces of meat.
The grill element and the fan switch on and off alternately. The
fan circulates the hot air around the food.
Pizza setting 50 - 275 °C Cook pizza or food that requires a lot of heat from below.
The bottom heating element and the ring-shaped heating ele-
ment in the back wall heat the cooking compartment.
Bread-baking setting 180 - 240 °C For baking bread, bread rolls and baked goods that require
high temperatures.
Full-surface grill 50 - 290 °C For grilling thin items such as steaks, sausages or bread and
for browning food.
The entire area below the grill element becomes hot.
Centre-area grill 50 - 290 °C For grilling small amounts of steaks, sausages or bread and
for browning food.
The central area underneath the grill element becomes hot.
Bottom heating 50 - 250 °C For cooking in a bain marie and for baking food for extra time.
Heat is emitted from below.
Slow cooking 70 - 120 °C For gentle, slow cooking of seared, tender pieces of meat in
ovenware without a lid.
Heat is emitted evenly from above and below at a low temper-
ature.
Dough proving 35 - 55 °C For proving dough and culturing yoghurt.
Dough will prove more quickly than at room temperature. The
surface of the dough will not dry out.