Neff U16E74N3GB - Manual (Page 23)

23
Steam cooking
The é Steam cooking operating mode can only be used in
conjunction with the Mega System steamer (available as a
special accessory from specialist retailers).
Only switch Steam cooking on when the cooking compartment
has cooled down completely (room temperature).
If "Not possible" appears on the text display when you switch
on the Steam cooking operating mode and • and ¨©¨ appear
alternately in the temperature display, the cooking compartment
has not cooled down completely.
Wait until the cooking compartment has cooled down and
switch Steam cooking on again. The Steam cooking process is
controlled automatically.
Notes
■
Only use the Steam cooking operating mode for steaming.
■
Only use the Mega System steamer for steaming.
■
Do not use Steam cooking together with the preselection
mode clock function.
■
You will find further useful information in the instruction
manual included with the Mega System steamer.
Dough proving
In this section, you will find information on
■
Dough proving ê
■
preparing yeast dough and yoghurt
Only switch on Dough proving once the cooking compartment
has completely cooled down (to room temperature).
If "Not possible" appears in the text display when the Dough
proving setting is switched on and • or œ and - ‹ - appear
alternately in the temperature display, the cooking compartment
has not cooled down completely.
Wait until the cooking compartment has cooled down and
switch Dough proving on again.
Do not use Dough proving together with the Preselection mode
clock function.
Yeast dough
Caution!
■
Damage to the enamel surfaces from pouring cold water into
the hot cooking compartment. Do not poor cold water into
the hot cooking compartment.
■
Distilled water will damage the surfaces in the cooking
compartment. Use tap water only.
1. Pour 200 ml water in the base trough of the cooking
compartment.
2. Place the dish in the centre of the wire rack and slide in at
shelf height 1.
3. Close the appliance door and switch on ê Dough proving.
The proving process is controlled automatically. The
temperature setting is fixed.
4. Remove any remaining water from the cooking compartment
after the proving process is complete.
5. Loosen any limescale with a little vinegar and wipe with clean
water.
The information in the table contains only guide values.
You can find information on how to proceed, further instructions
and recipes in the accompanying cookbook.
Casserole
Diced meat (beef, pork or lamb)
Wire rack + glass roasting dish
with lid
1 160 - 170 120 - 150
Braising steaks Wire rack + glass roasting dish
with lid
1 140 - 150 120 - 150
Meat
Beef
Slow roast joint,
approx. 1 kg
Universal pan + insert grid 1 140 - 150 55 + 40
Roast joint Universal pan + insert grid 1 180 - 190 40 + 40
Lamb Leg Universal pan + insert grid 1 170 - 180 35 + 25
Pork Roast joint Universal pan + insert grid 1 180 - 190 40 + 35
Dishes using CircoTherm® eco “ Accessories Level Temperature in °C Cooking time in
minutes
Yeast dough Amount of
flour in grams
Proving
time in min-
utes
Light dough
(e.g. pizza dough, plaited loaf)
300 - 500 25 - 30
750 30 - 35
Heavy, fat-rich dough
(e.g. stollen, panettone)
500 40 - 60
750 60 - 80
Light bread dough 1000 30 - 40
Heavy bread dough 1000 50 - 70