NEFF B47CR22 0 Series, Руководство пользователя и инструкции по установке

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Familiarising yourself with your appliance
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Button Name Use
Right Navigate to the right on the display
Up Navigate upwards on the display
Down Navigate downwards on the display
4.4 Display
The display shows the current settings, options or rel-
evant information.
4.5 Main menu
The main menu provides an overview of your appliance's functions.
Press the ⁠ button to open the main menu.
Function Name Use
Heating functions Select the required heating function and temperature for your food
Settings Individually adjust the appliance settings
EasyClean Clean less stubborn dirt from the cooking compartment
4.6 Types of heating
This is where you will find an overview of the types of heating. You will find recommendations for using the types of
heating.
For temperatures above 275 °C, the appliance reduces the temperature to approx. 275 °C after around 40 minutes.
Symbol Heating function Temperature Use
CircoTherm® hot air 40 - 200 °C Bake or roast on one or more levels.
The fan distributes the heat from the ring-shaped heating ele-
ment in the back wall evenly around the cooking compartment.
Top/bottom heating 50 - 275 °C Traditionally bake or roast on one level. This type of heating is
especially good for cakes with moist toppings.
The heat is emitted evenly from above and below.
Circo-roasting 50 - 250 °C Roast poultry, whole fish or larger pieces of meat.
The grill element and the fan switch on and off alternately. The
fan circulates the hot air around the food.
Pizza setting 50 - 275 °C Cook pizza or food that requires a lot of heat from below.
The bottom heating element and the ring-shaped heating ele-
ment in the back wall heat the cooking compartment.
Bread-baking setting 180 - 240 °C For baking bread, bread rolls and baked goods that require
high temperatures.
Full-surface grill 50 - 290 °C For grilling flat items such as steaks, sausages or bread, and
for cooking au gratin.
The entire area below the grill element becomes hot.
Centre-area grill 50 - 290 °C For grilling small amounts of steaks, sausages or bread, and
for cooking au gratin.
The central area below the grill element becomes hot.
Bottom heating 30 - 250 °C For cooking in a bain marie and for baking food for extra time.
The heat is emitted from below.
Slow cooking 70 - 120 °C For gentle, slow cooking of seared, tender pieces of meat in
cookware without a lid.
The heat is emitted evenly from above and below at a low tem-
perature.
Dough proving 35 - 55 °C For proving dough and culturing yoghurt.
Dough will prove more quickly than at room temperature. The
surface of the dough does not dry out.