NEFF B47FS22 0 Series, Instruction Manual

Page: 52 / 68

en
Tested for you in our cooking studio
52
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:
■
‚
CircoTherm
■
ƒ
Top/bottom heating
■
‡
Circo-roasting
■
ˆ
Full-surface grill
■
‹
Steam cooking
The levels of steam intensity are indicated as numbers
in the table:
■
1 = Low
■
2 = Medium
■
3 = High
Vegetables, side dishes and eggs
Here, you can find information on steaming fresh and
frozen vegetables, potatoes, rice, cereals and eggs.
You can also find information on cooking frozen chips,
for example.
Steaming
Only use original accessories. When steaming in the
perforated steam container (size XL), always slide the
universal pan in underneath as well. Dripping liquid is
caught.
Steaming on one level
Use the shelf positions indicated in the settings tables.
Steaming on two levels
Steaming on two levels is very well suited to
simultaneously cooking broccoli and potatoes, for
example. In cases where the cooking times are
different, insert the foodstuff with the shorter cooking
time later.
■
Wire rack and attached steam container (size S),
perforated and/or unperforated: Level 4
■
Perforated steam container (size XL): Level 3
Cookware
If you use cookware, place it onto the wire rack or the
perforated steam container, size XL.
Ovenware must be heat and steam resistant. Cooking
times are increased when using cookware with thick
edges.
Food which would normally be prepared in a water bath
should always be covered with foil.
Cooking time and quantity
Cooking times when steaming are dependent on the
size of the pieces, but not dependent on the total
Dish Accessories/cookware Shelf posi-
tion
Type of
heating
Tempera-
ture in °C
Steam in-
tensity
Cooking
time in
mins.
Fish
Fish, grilled, whole 300 g, e.g. trout Wire rack 2
‡
170-190 - 20-30
Fish, fried, whole 300 g, e.g. trout Universal pan 2
‚
170-180 1 15-20
160-170 - 5-10
Fish, steamed, whole 300 g, e.g. trout Steam container 3
‹
80-90 - 15-25
Fish, grilled, whole 1.5 kg, e.g. salmon Wire rack 2
‡
170-190 - 30-40
Fish, steamed, whole 1.5 kg, e.g. cod Steam container 3
‹
80-90 - 35-50
Fish fillets
Fish fillet, plain, grilled Wire rack 4
ˆ
220* - 15-25
Fish fillet, plain, steamed Steam container 3
‹
80-100 - 10-16
Fish steaks
Fish steak, 3 cm thick** Wire rack 4
ˆ
275 - 10-20
Fish, frozen
Fish, whole 300 g, e.g. trout Steam container 3+1
‹
80-100 - 20-25
Fish fillet, plain Cookware, covered 2
ƒ
210-230 - 20-30
Fish fillet, au gratin Wire rack 2
‡
200-220 - 45-60
Fish fillet, au gratin Cookware, uncovered 2
‡
200-220 1 35-45
Fish fingers (turn during cooking) Universal pan 3
ƒ
200-220 - 20-30
Fish dishes
Fish terrine Terrine mould 2
‹
70-80 - 45-80
* Preheat
** Slide the universal pan in underneath at shelf position 2