NEFF C17E54.3GB, Instruction Manual

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Tips and tricks
Defrosting
In this section, you can read about
■
how to defrost using 3 CircoTherm®
■
how to use the A Defrost operating mode
Defrosting with CircoTherm®
Use 3 CircoTherm® to defrost and cook frozen products.
Notes
■
Frozen products that have been defrosted (meat in particular)
require shorter cooking times than fresh products
■
The cooking time for frozen meat increases by the defrosting
time
■
Always defrost frozen poultry before cooking so that you can
remove the giblets
■
Cook frozen fish at the same temperatures as fresh fish
■
You can place large quantities of ready made frozen
vegetables in aluminium dishes in the cooking compartment
at the same time
■
Use shelf height 1 when defrosting on one level, and shelf
heights 1 + 3 when using two levels
■
Observe the instructions on the packaging when using frozen
foods.
Defrost
Using defrost setting
A
you can defrost delicate pastries
particularly well (e.g. cream cakes).
1.
Switch on the
A
Defrost operating mode.
2.
Defrost the frozen food for 25-45 minutes, depending on type
and size.
3.
Remove the frozen food from the cooking compartment and
let it thaw for 30 - 45 minutes.
With small quantities (pieces), the defrosting time is shortened
to 15 ­ 20 minutes and the extended defrosting time is shortened
to 10 ­ 15 minutes.
Cleaning and care
In this section, you will find information on
■
Cleaning and care of your appliance
■
Cleaning agents and aids
■
Self-cleaning surfaces in the cooking compartment
■
Oven cleaning z
:
Risk of short circuit!
Do not use high-pressure cleaners or steam jet cleaners to
clean your appliance.
Caution!
Surface damage due to incorrect cleaning: Do not use any
■
harsh or abrasive cleaning agents
■
cleaning agents that contain alcohol
■
abrasive cleaning aids such as steel wool or scourers.
Observe the specifications in the tables.
Note:
Highly recommended cleaning and care products can be
purchased through our after-sales service. Observe the
manufacturer's instructions.
Lamb
Loin, boned (approx. 200 g) 2 - 3 30 - 40
Leg, boned (approx. 1 kg), tied 6 - 7 240 - 300
Poultry
Chicken breast (150 - 200 g)* 4 - 5 90 - 120
Duck breast (300 - 400 g)** 10 - 12 70 - 90
Turkey breast (1 kg)* 4 - 5 150 - 180
Turkey steaks (2 - 3 cm)* 3 - 4 40 - 60
* well-done
** see the note below
Searing in
minutes
Low-tem-
perature
cooking in
minutes
Meat cooked at a low
temperature cools
down too quickly
Serve on warmed plates with a very
hot sauce
Keeping meat cooked
at a low temperature
warm
Switch on % Top/bottom heat and set
the temperature to 60 °C. Small
pieces of meat can be kept warm for
up to 45 minutes and large pieces for
up to 2 hours
Frozen meals Tempera-
ture in °C
Defrosting
time in min-
utes
Raw frozen products/ foods 50 30 - 90
Bread/Bread rolls (750 - 1,500 g) 50 30 - 60
Dry, frozen tray bakes 60 45 - 60
Moist, frozen tray bakes 50 50 - 70