Bedienungsanleitung Neff C47C22N3 (Seite 25 von 36) (Englisch)

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Tables and tips

The tables contain a selection of dishes which are particularly

suitable for your combination steam oven. You can find out

which operating mode, accessories and cooking time to select.

Unless otherwise stated, the information given applies to

inserting accessories when the appliance is cold.

Accessories

Use the accessories provided.

When steaming in the perforated cooking container, always

insert the baking tray underneath. Dripping liquid is caught.

Ovenware

When using ovenware, always place it in the middle of the wire

rack.

Ovenware must be heat and steam resistant. Cooking times are

increased if thick-sided ovenware is used.

Food which would normally be prepared in a bain-marie should

always be covered with foil (e.g.when melting chocolate).

Steam cooking

Steaming is a particularly gentle way of cooking food. The

steam surrounds the dish thereby preventing a loss of nutrients

from the food. Cooking takes place without excess pressure.

As a result, the shape, colour and typical aroma of the dishes

are retained.

Cooking times and quantities

The cooking times when steaming depend on the item size, but

do not depend on the total quantity. The appliance can steam

food to a maximum of 2 kg.

Follow the unit sizes given in the tables. The cooking time is

reduced for smaller pieces and increased for larger ones.

Cooking time is also influenced by the quality and ripeness of

the food. The values quoted can therefore only serve as a

guideline.

Distributing food evenly

Always distribute the food evenly in the ovenware. It will not

cook evenly if the layers are of different depths.

Pressure-sensitive food

When layering delicate foods in the cooking container, do not

pile them too high. It is better to use two containers.

Cooking a menu

With steam, you can cook a whole menu at once, without the

different flavours mixing. Place the food with the longest

cooking time in the appliance first and delay the rest until the

appropriate time. This means that all the food will be ready at

the same time.

The overall cooking time is extended with menu cooking, as a

little steam escapes each time the appliance door is opened

and has to be reheated.

Hot air

The Hot Air operating mode is ideal for sweet and savoury

baking, pot roasts and various cakes.

CircoSteam®

The CircoSteam® operating mode uses a combination of hot

air and steam, and is particularly suitable for the preparation of

roast dishes, chicken and baked items such as yeast-risen

pastry and bread.

Roasts and chicken are nice and crisp on the outside and juicy

inside. What is more, meat loses less of its weight.

Baked items, such as yeast-risen pastry and bread, take on a

particularly attractive surface shine and they do not dry out.

Vegetables

Place the vegetables in the perforated cooking container and

insert at level 3. Insert the baking tray underneath at level 1.

Dripping liquid is caught.

Food Size Accessories Operating

mode

Temperature in °C Cooking time

in min.

Artichokes whole Perforated + baking

tray

Steam cooking 100 30 - 35

Cauliflower whole Perforated + baking

tray

Steam cooking 100 30 - 40

Cauliflower Florets Perforated + baking

tray

Steam cooking 100 10 - 15

Broccoli Florets Perforated + baking

tray

Steam cooking 100 8 - 10

Peas - Perforated + baking

tray

Steam cooking 100 5 - 10

Fennel Slices Perforated + baking

tray

Steam cooking 100 10 - 14

Stuffed vegetables

(courgettes, aubergines, peppers)

Do not pre-

cook vege-

tables

Baking tray at level 2 CircoSteam® 160 - 180 15 - 30

Vegetable flan - 1.5 l bain-marie dish +

wire rack at level 2

Steam cooking 100 50 - 70

Green beans - Perforated + baking

tray

Steam cooking 100 15 - 20

Carrots Slices Perforated + baking

tray

Steam cooking 100 10 - 20

Kohlrabi Slices Perforated + baking

tray

Steam cooking 100 15 - 20

* Preheat the appliance

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