Bedienungsanleitung Neff B58CT68N0 (Seite 41 von 48) (Englisch)

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Tested for you in our cooking studio en

Recommended setting values

Here, you can find specifications for the various dishes

with CircoTherm Eco and Top/bottom heating Eco. The

temperature and baking time depend on the

consistency and amount of the dough. Settings ranges

are indicated for this reason. Try with the lower values

first. A lower temperature results in more even

browning. You can increase the temperature next time if

necessary.

Note: Baking times can not be reduced by using higher

temperatures. Cakes or baked items would only be

cooked on the outside, but would not be fully cooked in

the middle.

Types of heating used:

■ ž CircoTherm Eco

■ ‘ Top/bottom heating Eco

Acrylamide in foodstuffs

Acrylamide is mainly produced in grain and potato

products prepared at high temperatures, such as potato

crisps, chips, sliced bread, bread rolls, bread or fine

baked goods (biscuits, gingerbread, spiced biscuit).

Dish Accessories/cookware Shelf po-

sition

Type of

heating

Tempera-

ture in °C

Cooking

time in mins.

Baking

Victoria Sponge Cake 2x Ø20 cm tins 2 ž 170-180 30-40

Light Fruit Cake high Ø20 cm tin 2 ž 150-170 70-90

Rich Fruit Cake high Ø23 cm tin 2 ž 140-160 120-180

Fruit crumble flat glass dish 3 ž 160-180 40-70

Sponge Cake (fatless), 3 eggs springform cake tin Ø26 cm 2 ž 160-170 25-40

Swiss Roll swiss roll tin 3 ž 180-190 15-25

Tart plate Ø20 cm or pie tin 2 ž 170-190 55-70

Quiche quiche tin (dark coated) 3 ž 190-210 35-45

(White) Bread loaf tin (1x 900 g or 2x 450 g) 2 ž 190-200 40-50

Scones baking tray 3 ž 190-210 15-20

Jam tarts 12-cup-tin 3 ž 180-200 20-30

Soufflé 1,2L-soufflé dish 2 ž 160-170 40-50

Pie rectangular pie tin 2 ž 190-200 40-55

Jacket Potatoes baking tray 3 ž 150-170 60-90

Meat

Beef, slow roast joint wire rack 2 ž 130-140 40+40

Casserole

Diced meat (beef, pork, lamb) cookware, covered 2 ž 140 60+120

Braising steak cookware, covered 2 ž 140 65+120

Fish

Fish, braised, whole 300 g, e. g. trout cookware, covered 2 ‘ 190-210 25-35

Fish, braised, whole 1,5kg, e. g. salmon cookware, covered 2 ‘ 190-210 45-55

Fish fillet, plain, braised, 100 g cookware, covered 2 ‘ 190-210 15-25

Tips for keeping acrylamide to a minimum

General ■ Keep cooking times as short as possible.

■ Cook food until it is golden brown, but not too dark.

■ Large, thick pieces of food contain less acrylamide.

Baking With top/bottom heating at max. 200 °C.

With hot air at max. 180 °C.

Biscuits With top/bottom heating at max. 190 °C.

With hot air at max. 170 °C.

Egg or egg yolk reduces the production of acrylamide.

Oven chips Spread out a single layer evenly on the baking tray. Cook at least 400 g at once on a baking tray so that

the chips do not dry out.

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