NEFF B47FS26G0, User Manual And Installation Instructions

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How it works
en
41
Food Accessories/cook-
ware Shelf pos-
ition Heating
function
→ Page 7 Temperature in
°C Steam in-
tensity Cooking time
in mins
Joint of pork with rind,
e.g. shoulder, 2 kg Uncovered cook-
ware 2
1.
⁠
2.
⁠
3.
⁠
1.
100
2.
170 - 180
3.
200 - 210
-
Added
steam,
low
-
1.
25 - 30
2.
60 - 75
3.
20 - 25
Fillet of beef, medium,
1 kg Wire rack 2 ⁠ 210 - 220 - 40 - 50
Fillet of beef, medium,
1 kg Uncovered cook-
ware 2 ⁠ 190 - 200 Added
steam,
low 50 - 60
Pot-roasted beef, 1.5 kg Covered cookware 2 ⁠ 200 - 220 - 130 - 160
Pot-roasted beef, 1.5 kg
2
Uncovered cook-
ware 2
1.
⁠
2.
⁠
1.
150
2.
130
Added
steam,
high
Added
steam,
medium
1.
30
2.
120 - 150
Pot-roasted beef, 1.5 kg Covered cookware 2 ⁠ 200 - 220 - 140 - 160
Sirloin, medium, 1.5 kg Wire rack 2 ⁠ 220 - 230 - 60 - 70
Sirloin, medium, 1.5 kg Uncovered cook-
ware 2 ⁠ 190 - 200 Added
steam,
low 65 - 80
Burger, 3-4 cm thick Wire rack 4 ⁠ 275 - 25 - 30
Leg of lamb, boned, me-
dium, 1.5 kg Uncovered cook-
ware 2 ⁠ 170 - 190 - 50 - 80
Leg of lamb, boned, me-
dium, 1.5 kg Uncovered cook-
ware 2 ⁠ 170 - 180 Added
steam,
low 80 - 90
Fish, grilled, whole,
300 g, e.g. trout Wire rack 2 170 - 190 - 20 - 30
Fish, baked, whole,
300 g, e.g. trout Universal pan 2
1.
2. 1.
170–180
2.
160–170
Added
steam,
low
-
1.
15–20
2.
5–10
Fish, steamed, whole,
300 g, e.g. trout Steaming tray 3 80 - 90 - 15 - 25
Fish fillet, plain, steamed Steaming tray 3 ⁠ 80–100 - 10–16
Cauliflower, whole,
steaming Steaming tray 3 100 - 25 - 35
Sliced carrots, steaming Steaming tray 3 100 - 10 - 20
Spinach, steaming Steaming tray 3 100 - 2 - 3
Unpeeled boiled pota-
toes, whole Steaming tray 3 100 - 35 - 45
Long-grain rice, 1:1.5 Shallow cookware 3 100 - 20 - 30
Eggs, hard-boiled Steaming tray 3 100 - 10 - 12
1
Preheat the appliance.
2
At the start, pour approx. 100 ml of liquid into the cookware. The water tank must be topped up during operation.
Desserts
Making crème caramel or crème brulée
1.
Use your preferred recipe to make the mixture for
the crème.
2.
Pour the mixture into moulds – keep pouring until
the mixture is 2-3 cm deep.
3.
Place the moulds into the perforated steaming tray
(size XL).
4.
Cover food that you would normally cook in a bain
marie with film, e.g. cling film.
5.
Use the recommended settings when configuring
the appliance settings.
6.
If the moulds are made from very thick material, ex-
tend the cooking time.