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Фрагмент инструкции
Not possible? flashes on the text display. The oven has not cooled down fully. Switch the oven off and wait until it has cooled down to room temperature. Restart steam cooking. Further information can be found in the operating instructions for the Neff-System steamer. Dough proving Warning Do not pour cold water into the oven while it is still hot. Do not use dough proving until the oven has cooled down completely (room temperature). Use normal tap water only, not distilled water. When making yoghurt, do not put any water in the oven. Switching on 1. Carefully pour 50 ml of water (approx. 1/4 glass of water) into the base of the oven. 2. Place the bowl containing the dough onto the middle of the wire shelf and insert at shelf position 1. 3. Close the oven door. 4. Tap the ( button and select Dough proving in the submenu. Acknowledge selection. Dough proving is indicated on the text display; the dough proving process is controlled automatically, the temperature is a fixed setting. Not possible? flashes on the text display. The oven has not cooled down fully. Switch the oven off and wait until it has cooled down to room temperature. Restart dough proving. Yeast dough Amount of flour Proving period Light dough (e.g. for pizza, plaited loaf) 300 – 500 g 25 – 30 min. 750 g 30 – 35 min. Heavy dough (e.g. for stollen) 500 g 40 – 60 min. 750 g 60 – 80 min. Light bread dough 1000 g 30 – 40 min. Heavy bread dough 1000 g 50 – 70 min. Yoghurt 1 litre milk 6 hours The details given in the table are average values. They can vary according to the type and amount of dough, as well as the condition of the ingredients, e.g. age and quality of the yeast. Attention Further processing, more information and recipes can be found in the enclosed dough-proving recipe book. Before you start baking, remove the water left inside the oven. If any traces of lime are left behind, they can be dissolved with a little vinegar and wiped off using clear water. Braising Roasting on a low heat. Ideal for all tender meats which are to be cooked rare or to perfection. Advantages: – cooking point reliably reached. – very juicy, tender and soft meat – braised meat does not require rest times and can easily be kept warm at a low temperature. Note Use fresh, clean meat only. Brown the meat at a very hot temperature and for an adequately long time. Do not cover meat which is being cooked in the oven. Do not turn even fairly large pieces of meat. No rest time required after braising. After braising, the inside of the meat always looks rare. This does not signify that the cooking time was too short. All tender cuts of beef, pork, veal and lamb are suitable for this cooking method. The size of the piece of meat is crucial for browning and subsequent cooking times. Switching on 1. Tap the /button and select Braising in the submenu. Acknowledge selection. Please wait is indicated on the text display. 2. As soon as your appliance has heated through (approx. 20 min.), a signal is emitted and you can put the meat in the oven. The text on the text display switches from Please wait to Insert food. Braised meat does not have Ensure that the plates have been warmed (see ”Plate such a high temperature as warming”) and that the sauces are served very hot. meat roasted in the usual way. Keep braised meat warm. Switch to Keep warm operating mode and set the temperature to 60 °C. Small pieces of meat can be kept warm for up to 45 min., large pieces up to 2 h. Dish Browning on the Subsequent cooking hotplate in min. in the oven in min. Small pieces of meat Cubes or strips All round 1 – 2 20 – 30 Small cutlets, steaks or medaillons Per side 1 – 2 35 – 50 Medium pieces of meat Whole fillet (400 – 800 g) All round 4 – 5 75 – 120 Saddle of lamb (approx. 450 g) Per side 2 – 3 50 – 60 Double chop All round 7 – 9 100 – 120 Large pieces of meat Whole fillet (from 900 g) All round 6 – 8 120 – 150 Joint (600 –1000 g) All round 8 – 10 120 – 150 Joint (1100 – 2000 kg) All round 8 – 10 180 – 270 Defrosting and warming Defrosting with Circotherm Important heating system For defrosting and cooking of frozen or deep- information frozen foods, use only the circotherm heating system. With all deep-frozen foods, follow the food processing company‘s instructions on the package. As a rule, defrosted frozen or deep-frozen foods (especially meats) require less cooking time than fresh products, since freezing has a pre-cooking effect. If frozen meat is placed in the oven, the defrosting time must be added to the required cooking time. Always defrost deep-frozen poultry before cooking because the giblets must be removed. For cooking deep-frozen fish, use the same temperatures as for fresh fish. Deep-frozen ready-to-eat meals in aluminium dishes may be placed into the oven several at a time. Shelf position With 1 baking sheet: Shelf position 1 With 2 baking sheets: Shelf position 1 + 3. All stated times are approximate guidelines that vary with the shape and volume of deep-frozen products. Defr...
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