Nerf C17DR00G0, User Manual And Installation Instructiions, Page: 31 / 44

How it works
en
31
Extracting juice
Food Accessories/
cookware Shelf position Heating function Temperature in
°C Cooking time in
min
Raspberries Perf un-
perforated steam-
ing tray 2 + 1 100 30 ‑ 45
Currants Perf un-
perforated steam-
ing tray 2 + 1 100 40 ‑ 50
15.12 Preserving
Preserve fruit and vegetables by heating them and
sealing them in air-tight jars.
¡
Preserve food when it is fresh. When foods are
stored for a relatively long period, their vitamin con-
tent is reduced and they ferment and spoil more
easily.
¡
Only use fruit and vegetables that are in perfect con-
dition.
¡
You cannot preserve the following food in your ap-
pliance: The contents of tin cans, meat, fish or pie
filling.
¡
Check preserving jars, rubber rings, clips and
springs.
Preserving fruit and vegetables
Requirement:
Check preserving jars, rubber rings,
clips and springs.
1.
Clean rubber rings and jars thoroughly with hot wa-
ter.
You can use the appliance to sterilise the jars.
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2.
Slide the perforated steaming tray into the cooking
compartment.
3.
Place the prepared jars into the perforated steaming
tray.
The jars must not be in contact with each other.
4.
After the specified cooking time, open the appliance
door.
5.
Do not remove the preserving jars from the appli-
ance until they have completely cooled down.
Preserving
Recommended settings for preserving with steam.
Food Accessories/
cookware Shelf position Heating function Temperature in
°C Cooking time in
min
Vegetables 1-litre preserving
jars 2 100 30 ‑ 120
Fruit with stones 1-litre preserving
jars 2 100 25 ‑ 30
Fruit with pips 1-litre preserving
jars 2 100 25 ‑ 30
15.13 Sous-vide cooking
With sous-vide cooking, food such as meat, fish, veget-
ables and desserts is cooked at low temperatures
between 50 and 95 °C and in 100% steam. A chamber
vacuum-sealing machine is used to heat-seal the food
in a special air-tight, heat-resistant vacuum-sealing bag.
The protective envelope of the vacuum-sealing bag re-
tains the nutrients and flavours. The low temperatures
and the direct transfer of heat allow precisely controlled
cooking in order to achieve the desired cooking res-
ults. It is almost impossible to overcook the food.
Servings
Take into consideration the specified quantities and
sizes for the food listed in the table. The appliance can
cook up to 2 kg of food at a time; adjust the cooking
time for larger quantities and items.
The quantities given for fish, meat and poultry corres-
pond to one to two servings. The quantities given for
vegetables and desserts correspond to four servings.
Shelf positions
You can cook on up to two shelf positions.
When cooking food in the perforated steaming tray, in-
sert the unperforated steaming tray below it. The unper-
forated steaming tray will catch any liquid that drips
down.
Vacuum-sealing bags
Only use vacuum-sealing bags made of heat-resistant
material that are specially designed for sous-vide cook-
ing.
Only use each vacuum-sealing bag once. Do not cook
the food in the bag in which you bought it (e.g. portions
of fish).
Quality of the food
The quality of the cooking result is 100% influenced by
the quality of the ingredients you use. To ensure that
you achieve consistently delicious cooking results, al-
ways use fresh ingredients.