NEFF Z19DD10X0, Instruction Manual

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Steam
en
17
8.
Switch off the steam set. Do not place it on the oven
door.
:
Warning
Risk of burns!
The handle for the glass lid becomes extremely hot.
Always use oven gloves to remove the glass lid.
:
Warning
Risk of scalding!
Hot steam will escape when you lift up the glass lid
or the plastic frame. Lift the glass lid or plastic frame
at the rear so that the hot steam can escape away
from you.
9.
Remove the glass lid.
After steaming
1.
Allow the cooking compartment to cool.
2.
Wipe out the cooking compartment with clean water.
3.
Using a soft cloth, wipe dry the cooking
compartment, behind the door seal and the drip
trough, and between the oven door and oven.
Cooking table
The values in the cooking table are guidelines and may
vary depending on the type, size and freshness of the
food to be cooked.
Do not defrost frozen food before steaming. The
cooking time is extended by about 5 minutes.
Food Preparation Steaming liquid in
ml
Cooking time
in minutes
Cauliflower Florets (with cut in stalk) 500 20 - 25
Cauliflower Whole 500 25 - 30
Cauliflower, frozen Florets 500 20 - 25
Broccoli, fresh Florets (with cut in stalk) 500 18 - 25
Broccoli, frozen Florets 500 16 - 20
Peas, fresh 500 15 - 20
Peas, frozen 500 15 - 20
Fennel, fresh Halved, stalk removed 500 35 - 45
Fennel, fresh Sliced 500 20 - 25
Green beans 500 30 - 40
Green beans, frozen 500 20 - 25
Carrots Slices, sticks 500 20 - 25
Celeriac Slices, sticks 500 35 - 40
Leek Fine strips or diagonal slices 500 15 - 20
Corn on the cob Whole 750 45 - 55
Paprika Cut into strips, depending on ripeness 500 30 - 40
Unpeeled boiled potatoes Depending on size 750 50 - 65
Brussels sprouts, fresh Make a cut in stalk 500 30 - 40
Brussels sprouts, frozen 500 20 - 30
Boiled potatoes Narrow potato wedges 750 30 - 35
Boiled potatoes Quartered 750 35 - 45
Courgette Halved lengthways, slices 500 15 - 25
Asparagus spears Depending on thickness 500 25 - 35
Asparagus, green Depending on thickness 500 25 - 35
Eggs, hard-boiled Up to 20 500 20 - 25
Royale (egg custard) In porcelain cups 500 35 - 40
Rice 200 g rice and 350 ml water 750 35 - 40