NEFF B47FS26G0, Руководство пользователя и инструкции по установке

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en
How it works
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3. ATTENTION!
Risk of damage to kitchen units
▶
Do not fill the water tank a second time for the
sous-vide cooking.
Use the recommended settings when configuring
the appliance settings.
The recommended settings are based on how long
one tankful of water lasts. As a general rule, de-
pending on the set temperature, the following max-
imum cooking times apply when the water tank is
completely full:
Temperature in °C Max. cooking time in
minutes
50 270
60 210
70 150
80 120
90 90
4.
WARNING ‒ Risk of scalding!
Hot water collects on the vacuum-sealing bag dur-
ing cooking.
▶
Use an oven cloth to carefully lift the vacuum-
sealing bag so that the hot water runs off into the
universal pan or the cooking container.
▶
Use the oven cloth to carefully remove the va-
cuum-sealing bag.
Once the food is cooked, allow the cooking com-
partment to cool and then use a sponge to wipe
away the water from the evaporator dish.
5.
Dry the outside of the vacuum-sealing bag and
place it in a clean container.
6.
Use scissors to open the vacuum-sealing bag. Pour
all the food and liquid out into the container.
You can use the stock or marinade to make a
sauce.
7.
Prepare the food for serving.
Food Cooking tips
Meat
¡
Dab the meat with a tea towel be-
fore placing it into hot oil, in order
to avoid fat spitting out of the pan.
¡
Sear the meat at a very high tem-
perature for a few seconds on
each side. This gives the meat a
nice crust and the flavours you
would expect from frying, without
overcooking it.
Fish
¡
Season the fish and coat with hot
butter.
¡
To give the fish a nice crust and
the flavours you would expect
from frying, sear it for a few
seconds on each side.
¡
Fry the food for longer if has not
been sufficiently well cooked dur-
ing the sous-vide cooking stage.
¡
Serve the fish on pre-heated
plates and with a hot sauce or but-
ter, as sous-vide cooking takes
place at low temperatures.
Vegetables
¡
Sear the vegetables briefly to give
them the flavours you would ex-
pect from frying.
¡
Season the vegetables or mix
them with other ingredients.
Recommended settings for sous-vide cooking
Food Accessory/cookware Heating
function
Temperat-
ure in °C Cooking
time in
mins Tips for sous-vide cooking
Fillet of beef, piece, rare,
3–4 cm thick Wire rack
+
Universal pan 58 100 Vacuum-seal along with
some butter and rosemary
Fillet of beef, piece, me-
dium, 3–4 cm thick Wire rack
+
Universal pan 62 90 Vacuum-seal along with
some butter and rosemary
Duck breast, 350 g each Wire rack
+
Universal pan 62 70 Cut into the layer of fat,
season the meat side with
a little salt and pepper, and
vacuum-seal it along with a
small piece of orange peel
Cod, 140 g each Wire rack
+
Universal pan 58 25 Vacuum-seal along with
some butter and a little salt
Mushrooms, quartered,
500 g Wire rack
+
Universal pan 85 20–25 Vacuum-seal along with
some butter, rosemary, a
little garlic and salt
Carrots, in 0.5 cm slices,
600 g Wire rack
+
Universal pan 90 70–80 Recipe tip: Vacuum-seal
along with some orange
juice, curry powder/paste
and butter.