NEFF B48FT78.0B, Instruction Manual

Page: 9 / 60

Getting to know your appliance
en
9
Main menu
Touch the
0
touch button to access the main menu.
--------
Menu for the types of heating
Your appliance has different types of heating. After
switching on the appliance, you are taken directly to the
menu for the types of heating.
Direction Use
Navigate to the left On the display, use your finger to swipe
to the right
Navigate to the right On the display, use your finger to swipe
to the left
Navigate upwards Touch the top line of the display
Navigate downwards Touch the bottom line of the display
Menu Use
¢
Types of heating
Selecting the required type of heating and tempera-
ture for your dish
~
"Switching the appliance on and
off" on page 15
‹
Steaming
Cooking with steam
~
"FullSteam – Steam cooking"
on page 16
£
Baking and roasting assistant
Recommended settings for baking and roasting
~
"Baking and roasting assistant" on page 23
²
Steam programmes
Preparing dishes with steam
~
"Programmes"
on page 24
4
MyProfile
Individually adjusting the appliance settings
~
"Basic settings" on page 22
,
Descale
ª
Drying
Drying the cooking compartment after a steam opera-
tion
~
"Operating the appliance" on page 15
®
Floor cleaning aid
Cleaning the cooking compartment floor
~
"Cleaning function" on page 29
™
EcoClean
Cleaning the cooking compartment
~
"Cleaning
function" on page 29
Type of heating Temperature Use
‚
CircoTherm hot air * 40 - 200 °C For baking and cooking on one or more levels.
The fan distributes the heat from the ring heating element in the back panel
evenly around the cooking compartment.
ƒ
Top/bottom heating * 50 - 250 °C For traditional baking and roasting on one level. Especially suitable for cakes with
moist toppings.
Heat is emitted evenly from the top and bottom.
‡
Circo-roasting * 50 - 250 °C For roasting poultry, whole fish and larger 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 - 250 °C For preparing pizza and dishes which require a lot of heat from underneath.
The bottom heating element and the ring heating element in the back panel heat
up.
…
Bread-baking * 180 - 240 °C For baking bread, bread rolls and baked items that require high temperatures.
ˆ
Grill, large area 50 - 275 °C For grilling flat items, such as steaks or sausages, for making toast, and for au
gratin dishes.
The whole area below the grill element becomes hot.
‰
Grill, small area 50 - 275 °C For grilling small amounts of steaks or sausages, for making toast, and for au
gratin dishes.
The centre area under the grill heating element becomes hot.
†
Bottom heating 30 - 250 °C For cooking in a bain marie and for the final baking stage.
The heat is emitted from below.
Š
Slow cooking 70 - 120 °C For gentle and slow cooking of seared, tender pieces of meat in ovenware without
a lid.
The heat is emitted evenly from the top and bottom at low temperatures.
Œ
Dough proving ** 2 levels For leaving yeast dough and sourdough to prove and for culturing yogurt.
Dough will prove more quickly than at room temperature. The surface of the
dough does not dry out.