Neff C47D22N3GB - Manual (Page 22)

22
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.
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.
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 +
perforated cooking
container 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