Bedienungsanleitung Neff B46W74N3 (Seite 24 von 36) (Englisch)

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Steam cooking

The Steam cooking operating mode can only be used in

conjunction with the Mega System steamer (available as a

special accessory from specialist retailers).

Steam cooking can only be started when the cooking

compartment has cooled down or “Residual heat low” is shown

in the text display.

If, after starting steam cooking, “Temperature too high” appears

in the text display, wait until the temperature in the cooking

compartment has dropped and “Residual heat low” is

displayed. Start steam cooking again. The Steam cooking

process is controlled automatically.

Notes

■ Only use Steam cooking for steaming

■ Only use the Mega System steamer for steaming

■ Do not use Steam cooking together with the preselection

mode clock function

■ You will find further useful information in the instruction

manual included with the Mega System steamer

Dough proving

In this section, you will find information on

■ Dough proving

■ preparing yeast dough and yoghurt

Only switch on Dough proving once the cooking compartment

has completely cooled down (to room temperature).

If, after dough proving has been switched on, “Temperature too

high” appears in the text display, the cooking compartment has

not cooled down completely. Wait until the cooking

compartment has cooled down and switch Dough proving on

again.

Do not use Dough proving together with the Preselection mode

clock function.

Yeast dough

Caution!

■ Damage to the enamel surfaces from pouring cold water into

the hot cooking compartment. Do not poor cold water into

the hot cooking compartment.

■ Distilled water will damage the surfaces in the cooking

compartment. Use tap water only.

1. Pour 200 ml water into the base trough of the cooking

compartment.

2. Place the dish in the centre of the wire rack and slide in at

shelf position 1.

3. Close the appliance door and switch on Dough proving.

The proving process is controlled automatically. The

temperature setting is fixed.

4. Remove any remaining water from the cooking compartment

after the proving process is complete.

5. Loosen any limescale with a little vinegar and wipe with clean

water.

The information in the table is only a guideline.

You can find information on how to proceed, further instructions

and recipes in the accompanying cookbook.

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 “Dough proving”.

The proving process is controlled automatically. The

temperature setting is fixed.

7. After 8 hours, switch off “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.

Yeast dough Amount of

flour in grams

Proving

time in min-

utes

Light dough

(e.g. pizza dough, plaited loaf)

300 - 500 25 - 30

750 30 - 35

Heavy, fat-rich dough

(e.g. stollen, panettone)

500 40 - 60

750 60 - 80

Light bread dough 1000 30 - 40

Heavy bread dough 1000 50 - 70

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