Bedienungsanleitung Neff B45E54N3 (Seite 22 von 32) (Englisch)

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Yoghurt

1.Remove accessories and hook-in racks, telescopic shelves

or separate fitting systems.

2.Heat 1 litre of long-life milk (3.5 % fat) or fresh pasteurised

milk to 40 °C

Bring 1 litre of fresh milk to the boil once and allow to cool

down to 40 °C.

3.Add 150 g of set yoghurt to the warm milk, stir in and fill the

jars or bowls evenly. Do not pour more than 200 ml into any

single container.

4.Cover the filled containers with a suitable lid or cling film.

5.Distribute the containers over the entire cooking

compartment floor, evenly spaced out.

6.Close the appliance door and switch on ê Dough proving.

The proving process is controlled automatically. The

temperature setting is fixed.

7.After 8 hours, switch off ê Dough proving and place the

containers in the refrigerator for at least 15 hours.

Low-temperature cooking

In this section, you will find information on

■ Low-temperature cooking /

■ Tips and tricks

Low-temperature cooking is a method of cooking slowly at low

temperatures, and is also known as slow cooking.

Low-temperature cooking is ideal for all prime cuts of meat (e.g.

tender portions of beef, veal, pork, lamb and poultry) that are to

be cooked medium/medium rare or "à point". The meat will

remain succulent and tender.

Using Low-temperature cooking

Notes

■ Only use fresh, clean meat

■ The meat will always look pink on the inside after Low-

temperature cooking. This does not mean that the cooking

time was too short

■ Only use boned meat

■ Do not use defrosted meat

■ You can also use seasoned or marinated meat

■ Always use shelf height 1 for Low-temperature cooking

■ Do not cover the meat while it is cooking in the cooking

compartment

■ Do not turn pieces of meat during the low-temperature

cooking process

■ The size, thickness and type of meat will have a significant

influence on the searing and low-temperature cooking times

■ The properties of the pan and the heat output of the hotplate

can influence the searing time

■ Do not use the Low-temperature cooking mode together with

the Preselection mode clock function

Only switch the Low-temperature cooking mode on when the

cooking compartment has completely cooled down (room

temperature).

• or œ and üüü appear alternately in the temperature display

when the Low-temperature cooking mode is switched on, the

cooking compartment has not cooled down completely.

Wait until the cooking compartment has cooled down and

switch Low-temperature cooking on again.

1.Place a glass or porcelain plate on a wire rack and insert at

shelf height 1 to warm the plate.

2.Switch on / Low-temperature cooking.

During the heating up phase (15 - 20 minutes),

üüü appears in

the temperature display.

3.Remove fat and sinews from the meat.

4.Sear the meat on all sides to seal the meat and to create a

roasted flavour.

5.When a signal sounds and ‹Ÿ appears in the text display,

place the meat on the glass or porcelain plate in the cooking

compartment.

6.Take out the meat at the end of the cooking time and switch

off the appliance.

Note: Meat cooked at a low temperature does not need to rest,

and can easily be kept warm at a low temperature.

Table for Low-temperature cooking

The information in the table contains only guide values. The

searing time is for searing in a hot pan with fat.

Place the duck breast in a cold pan and fry the skin side first.

Following Low-temperature cooking, insert at shelf height 3 and

grill at 250 °C for 3  5 minutes until crispy.

You can find information on how to proceed, further instructions

and recipes in the accompanying cookbook.

Searing in

minutes

Low-tem-

perature

cooking in

minutes

Pork

Fillet, whole (approx. 500 g) 5 - 6 100 - 120

Loin (approx. 1 kg, 4 - 5 cm thick) 5 - 6 120 - 150

Medallions (5 cm thick) 3 - 4 45 - 60

Loin steaks (2  3 cm thick) 2 - 3 30 - 45

Beef

Fillet, whole (1.5 kg) 6 - 7 160 - 200

Sirloin

(approx. 1.5kg, 5-6cm thick)

6 - 7 180 - 210

Centre-cut rump (6 - 7 cm thick) 6 - 7 240 - 300

Medallions (5 cm thick) 3 - 4 60 - 80

Rump steak (3 cm thick) 3 - 4 50 - 70

Steak-cut rump (3 cm thick) 3 - 4 50 - 70

Veal

Fillet, whole (approx. 800 g) 4 - 5 150 - 180

Flank (approx. 2 kg, 8 - 9 cm thick) 6 - 7 360 - 420

Centre-cut rump

(approx. 1.5kg, 4-5cm thick)

6 - 7 240 - 300

Medallions (4 cm thick) 3 - 4 70 - 90

Lamb

Loin, boned (approx. 200 g) 2 - 3 30 - 40

Leg, boned, tied (approx. 1 kg) 6 - 7 240 - 300

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