Bedienungsanleitung Neff C47D42N3 (Seite 25 von 32) (Englisch)

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Tables and tips

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.

The tables contain a selection of dishes which are particularly

suitable for your steam oven. You can find out which operating

mode, accessories, temperature and cooking time are best 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 solid cooking container underneath. Dripping liquid is

caught.

Cookware

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

perforated cooking container.

Ovenware must be heat and steam resistant. Cooking times are

increased if thick-walled ovenware is used.

Food which would normally be prepared in a bain marie should

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

Cooking time and quantity

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.

Vegetables

Place the vegetables in the perforated cooking container and

insert at level 3. Always insert the solid cooking container

underneath at level 1. Dripping liquid is caught.

Food Size Accessories Operating mode Temperature in °C Cooking time in min.

Artichokes whole perforated + solid Steam cooking 100 30 - 35

Cauliflower whole perforated + solid Steam cooking 100 30 - 40

Cauliflower florets perforated + solid Steam cooking 100 10 - 15

Broccoli florets perforated + solid Steam cooking 100 8 - 10

Peas - perforated + solid Steam cooking 100 5 - 10

Fennel slices perforated + solid Steam cooking 100 10 - 14

Vegetable flan - 1.5 l bain-marie dish +

wire rack at level 2

Steam cooking 100 50 - 70

Green beans - perforated + solid Steam cooking 100 20  25

Carrots slices perforated + solid Steam cooking 100 10 - 20

Kohlrabi slices perforated + solid Steam cooking 100 15 - 20

Leeks slices perforated + solid Steam cooking 100 4 - 6

Sweetcorn whole perforated + solid Steam cooking 100 25  35

Swiss chard* shredded perforated + solid Steam cooking 100 8 - 10

Green asparagus* whole perforated + solid Steam cooking 100 7 - 12

White asparagus* whole perforated + solid Steam cooking 100 10 - 15

Spinach* - perforated + solid Steam cooking 100 2 - 3

Romanesco florets perforated + solid Steam cooking 100 8 - 10

Brussels sprouts florets perforated + solid Steam cooking 100 20  30

Beetroot Whole perforated + solid Steam cooking 100 40  50

Red cabbage shredded perforated + solid Steam cooking 100 30 - 35

White cabbage shredded perforated + solid Steam cooking 100 25  35

Courgettes slices perforated + solid Steam cooking 100 2 - 3

Mangetout - perforated + solid Steam cooking 100 8 - 12

* Preheat the appliance

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