NEFF C17DR00.0, User Manual And Installation Instructions

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How it works
en
33
To achieve an even distribution of heat throughout
the food, do not place the vacuum-sealed food
items on top of one another or close together in the
perforated cooking tray.
2.
To catch any condensation that drips down, insert
the unperforated cooking tray below it.
3.
WARNING ‒ Risk of scalding!
Hot water collects on the vacuum-sealing bag dur-
ing cooking.
▶
Use an oven cloth to carefully lift the vacuum-
sealing bag so that the hot water runs off into the
universal pan or the cooking container.
▶
Use the oven cloth to carefully remove the va-
cuum-sealing bag.
Once the food is cooked, allow the cooking com-
partment to cool and then use a sponge to wipe
away the water from the evaporator dish.
4.
Dry the vacuum-sealing bag and place it into a
clean container.
5.
Open the vacuum-sealing bag with scissors and
pour all the food and the liquid into the container.
You can use the stock or marinade to make a
sauce.
6.
Get the food ready for serving.
Food Cooking tips
Meat
¡
To prevent fat from spitting out of
the pan, dab meat with a tea towel
before placing it in hot oil.
¡
Sear the meat at a very high tem-
perature for a few seconds on
each side. This will give the meat
a crust and the flavours you would
expect from frying, without over-
cooking it.
Fish
¡
Season the fish and coat with hot
butter.
¡
To give the fish a crust and the fla-
vours you would expect from fry-
ing, sear it for a few seconds on
each side.
¡
Fry the food for longer if it has not
been sufficiently well cooked dur-
ing the sous-vide cooking stage.
¡
Serve the fish on pre-heated
plates and with a hot sauce or but-
ter, as sous-vide cooking takes
place at low temperatures.
Vegetables
¡
Sear vegetables briefly to give
them the flavours you would ex-
pect from frying.
¡
Season vegetables to taste or mix
with other ingredients.
Meat
An overview of our recommendations for making meat dishes is provided below.
Food Cooking tray Heating function Temperature in
°C Cooking time in
min Tips and informa-
tion
Veal steak, me-
dium, 2 cm thick Perf un-
perforated steam-
ing tray 60 80 Vacuum-seal
along with some
butter and rose-
mary.
Beef steak (top
rump, sirloin,
etc.), rare, 2-3 cm
thick Perf un-
perforated steam-
ing tray 58 90 Vacuum-seal
along with some
butter and rose-
mary.
Beef steak (top
rump, sirloin,
etc.), medium,
2-3 cm thick Perf un-
perforated steam-
ing tray 62 80 Vacuum-seal
along with some
butter and rose-
mary.
Fillet steak, piece,
rare, 3-4 cm thick Perf un-
perforated steam-
ing tray 58 100 Vacuum-seal
along with some
butter and rose-
mary.
Fillet steak, piece,
medium, 3-4 cm
thick Perf un-
perforated steam-
ing tray 62 90 Vacuum-seal
along with some
butter and rose-
mary.
Pork medallions
(80 g each) Perf un-
perforated steam-
ing tray 63 75 Vacuum-seal
along with some
butter and fresh
basil.
Saddle of lamb,
boned Perf un-
perforated steam-
ing tray 58 50 Vacuum-seal
along with some
salt, butter and
thyme.