NEFF B46C42 0 Series, Инструкция по эксплуатации

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25
Food Steps Shelf
height
Operat-
ing mode
Temperature
in °C/Dough
proving
Steam
intensity
Cooking
time in min-
utes
Notes
Cakes and pastries
Genoese sponge cake (6
eggs)
- 1
3
150 ­ 160 low 30 - 40
Genoese sponge cake (3
eggs)
- 1
3
150 ­ 160 low 25 ­ 35
Flan base made from
Genoese sponge
- 1
3
150 ­ 160 low 20 ­ 30
Victoria sponge cake in tin - 1
3
150 ­ 160 low 50 - 70
Flan base made from Victoria
sponge
- 1
3
150 ­ 160 low 20 ­ 30
Small cakes made from Vic-
toria sponge mixture, e.g.
muffins
- 1
3
150 ­ 160 low 25 ­ 35
Plaited loaf - 1
3
150 ­ 160 medium 35 ­ 45
Yeast-leavened Bundt cake - 1
3
160 ­ 170 medium 35 ­ 45
Yeast-leavened currant cake - 1
3
160 ­ 170 medium 30 - 40
Small yeast-leavened cakes - 3
%
170 ­ 180 medium 20 ­ 30
Choux pastry (cream puffs/
éclairs)
- 1
3
200 ­ 220* low 25 ­ 35
Puff pastry slices - 1
3
200 ­ 220* low 15 ­ 25
Vol au vents, not filled - 1
3
200 ­ 220* high 8 - 10
Apple tart - 1
0
190 ­ 210 high 35 ­ 45
Strudel, fresh - 1
3
170 ­ 180 high 50 - 60
Strudel, frozen - 1
0
180 ­ 190 medium 35 ­ 45
Bread
Bread rolls Step 1 1
ê ƒ
- 20 ­ 25
Step 2 1
ë
190 ­ 200 high 20 ­ 25
Flatbread Step 1 1
ê ƒ
- 20 ­ 30
Step 2 1
ë
200 medium 25 ­ 35
Pasty Step 1 1
ê ƒ
- 20 ­ 30
Step 2 1
ë
200 high 25 ­ 35
Bread dough 750 - 1000 g Step 1 1
ê „
- 15 ­ 25
Step 2 1
ë
220 high 10 - 15
Step 3 1
ë
180 - 20 - 30
Bread dough 1000 - 1250 g Step 1 1
ê „
- 15 ­ 25
Step 2 1
ë
220 high 10 - 15
Step 3 1
ë
180 - 20 ­ 30
Bread dough 1250 - 1500 g Step 1 1
ê „
- 15 ­ 25
Step 2 1
ë
220 high 10 - 15
Step 3 1
ë
180 - 35 ­ 45
Pork
Joint of pork with crackling
(1.5 kg)
Step 1 1
3
100 high 25 ­ 35 Place the joint with the
rind-side up; do not
turn
Step 2 1
3
170 high 60 ­ 75
Step 3 1
4
200 - 20 ­ 30
Pork neck joint (1.5 kg) - 1
3
160 medium 100 ­ 120
Turn after ^ to Z of
the time
Pork neck joint (2.5 kg) - 1
3
160 medium 130 - 150
Turn after
^
to
Z
of the
time
* Preheat the appliance