NEFF B57CR25 0 Series, Instruction Manual

Page: 10 / 56

en
Getting to know your appliance
10
Main menu
Touch the
0
touch button to access the main menu.
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Types of heating menu
Your appliance comes with various types of heating.
After switching on the appliance, you are taken directly
to the menu for the types of heating.
For temperature settings above 275 °C, the appliance
reduces the temperature to approx. 275 °C after
approx. 40 minutes.
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Menu Use
¢
Types of heating
Select the desired heating type and temperature for
your food
~
"Switching the appliance on and off"
on page 14
"
Basic settings
Individually adjusting the appliance
settings
~
"Basic settings" on page 18
š
EasyClean
Cleaning light soiling from the cooking compartment
~
"Cleaning function" on page 22
˜
Self-cleaning
Cleaning the cooking compartment pyrolytically
~
"Cleaning function" on page 22
Type of heating Temperature Use
‚
CircoTherm 40–200 °C For baking and cooking on one or more levels.
The fan distributes the heat from the ring-shaped heating element in the back wall
evenly around the cooking compartment.
ƒ
Top/bottom heating 50–275 °C For traditional baking and roasting on one level. Especially suitable for cakes with
moist toppings.
Heat is emitted evenly from above and below.
‡
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 50–275 °C For cooking pizza and dishes that require a lot of heat from underneath.
The bottom heating element and the ring-shaped heating element 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.
ˆ
Grill, large area 50–290 °C For grilling flat items, such as steaks or sausages, for making toast, and for brown-
ing food.
The entire area underneath the grill element becomes hot.
‰
Grill, small area 50–290 °C For grilling small amounts of steak or sausages, for making toast, and for brown-
ing food.
The central area under 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.
Š
Slow cooking 70–120 °C For gentle and slow cooking of seared, tender pieces of meat in ovenware without
a lid.
Heat is emitted evenly from above and below at low temperatures.
Œ
Dough proving 35–55 °C For proofing yeast dough and sourdough and for culturing yogurt.
Dough proves more quickly than at room temperature. The surface of the dough
does not dry out.
‘
Top/bottom heating eco 50–275 °C For gently cooking selected types of food.
Heat is emitted from above and below.
This heating function is most effective between 150 and 250 °C.
This type of heating is used to measure the energy consumption in the conven-
tional mode.
ž
CircoTherm eco 40–200 °C For gently cooking selected types of food on one level without preheating.
The fan distributes the heat from the ring-shaped heating element in the back
panel around the cooking compartment.
This heating function is most effective between 125 and 200 °C.
This type of heating is used to measure both the energy consumption in air recir-
culation mode and the energy-efficiency class.