NEFF Z19DD10X0, Инструкция по применению, Страница: 10 / 32

en
Steaming
10
6.3 After every steam operation
Drying the cooking compartment
1.
Allow the cooking compartment to cool.
2.
Wipe out the cooking compartment with clean wa-
ter.
3.
Wipe the cooking compartment dry with a soft cloth.
4. Use a soft cloth to dry behind the door seal.
5.
Using a soft cloth, dry the drip trough or condensa-
tion tray (depending on the model) between the
oven door and the oven.
6.4 Cooking table
The values in the cooking table are guidelines and may vary depending on the type, size and freshness of the food
to be cooked.
Do not defrost frozen food before steaming.
Food Processing Steaming liquid in ml Cooking time in
minutes
Cauliflower Florets (with cut in stalk) 500 20-25
Cauliflower Whole 500 25-30
Cauliflower, blanched,
frozen
Florets 500 20-25
Broccoli, fresh Florets (with cut in stalk) 500 15-25
Broccoli, blanched, frozen Florets 500 20-25
Peas, fresh - 500 15-20
Peas, blanched, frozen - 500 15-20
Fennel, fresh Halved, stalk removed 500 35-45
Fennel, fresh Sliced 500 20-25
Green beans - 500 30-40
Green beans, blanched,
frozen
- 500 20-25
Carrots Slices, sticks 500 20-25
Celeriac Slices, sticks 500 35-40
Leek Fine strips or diagonal slices 500 15-20
Corn on the cob Whole 750 45-55
Peppers Cut into strips, depending on ripeness 500 15-25
Potatoes boiled in their skin Depending on their size 750 50-65
Brussels sprouts, fresh Make a cut in stalk 500 30-40
Brussels sprouts, blanched,
frozen
- 500 20-30
Boiled potatoes Narrow potato wedges 750 30-35
Boiled potatoes Quartered 750 35-45
Courgette Halved lengthways, slices 500 15-25
Asparagus spears Depending on thickness 500 25-35
Asparagus, green Depending on thickness 500 25-35
Eggs, hard-boiled Up to 20 500 20-25
Royale (egg custard) In porcelain cups 500 35-40
Rice 200 g rice and 350 ml water 750 25-40
Fish fillet E.g. plaice 500 10-20
Fish steaks Approx. 150-200 g/slice, e.g. salmon,
tuna
500 15-25
Fish portions Approx. 200-250 g/piece, e.g. trout,
mackerel
500 15-25
Large fish Approx. 800-1000 g, e.g. trout, bream 500 25-35
Beef Approx. 1000 g depending on thick-
ness
750 75-90