NEFF B59FS3A 0 Series, Руководство пользователя и инструкции по установке

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Functions
en
9
Symbol Heating function Temperature Use
Top/bottom heat
gentle
150 - 250 °C For gently cooking selected types of food without preheating.
Heat is emitted from above and below.
This type of heating is used to determine the energy consump-
tion in the conventional mode.
Circo-roasting 30 - 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 30 - 250 °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 - 250 °C For baking bread, bread rolls and baked goods that require
high temperatures.
Full-surface grill 50 - 275 °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 - 275 °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 heat 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.
Plate warming 30 - 90 C For heating cookware.
Keep warm 50 - 100 °C For keeping cooked food warm.
5.2 Types of steam heating
This is where you can find an overview of the types of steam heating. You will find recommendations for using the
types of steam heating.
Symbol Type of heating Temperature Use
Steam 30 - 120 °C Cook food with steam.
In order to reduce the cooking time, more robust food can be
steamed at above 100 °C.
Reheat 80 - 180 °C For gently reheating food or for crisping up baked goods.
Dough proving 30 - 50 °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.
Defrost 30 - 60 °C For gently defrosting frozen food.
Sous-vide 50 - 95 °C For cooking meat, fish, vegetables and desserts in a vacuum
at low temperatures.
Before cooking the food, use a chamber vacuum-packing ma-
chine to heat-seal it in special air-tight, heat-resistant cooking
bags. The protective envelope retains the nutrients and fla-
vours.
5.3 Additional options
You can find an overview of other options here.
To display the options, press
Symbol Name Use
Lighting Switch the lighting in the cooking compartment on or off
Timer Set the timer