Neff C47C22N3GB - Manual (Page 25)

25
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