NEFF Z19DD10X0 Gebrauchsanleitung Seite 10

en Steaming
6.3 After every steam operation
Drying the cooking compartment
1. Allow the cooking compartment to cool.
6.4 Cooking table
The values in the cooking table are guidelines and may vary depending on the type, size and freshness of the food
to be cooked.
Do not defrost frozen food before steaming.
Food
Cauliflower
Cauliflower
Cauliflower, blanched,
frozen
Broccoli, fresh
Broccoli, blanched, frozen
Peas, fresh
Peas, blanched, frozen
Fennel, fresh
Fennel, fresh
Green beans
Green beans, blanched,
frozen
Carrots
Celeriac
Leek
Corn on the cob
Peppers
Potatoes boiled in their skin Depending on their size
Brussels sprouts, fresh
Brussels sprouts, blanched,
frozen
Boiled potatoes
Boiled potatoes
Courgette
Asparagus spears
Asparagus, green
Eggs, hard-boiled
Royale (egg custard)
Rice
Fish fillet
Fish steaks
Fish portions
Large fish
Beef
10
Processing
Florets (with cut in stalk)
Whole
Florets
Florets (with cut in stalk)
Florets
-
-
Halved, stalk removed
Sliced
-
-
Slices, sticks
Slices, sticks
Fine strips or diagonal slices
Whole
Cut into strips, depending on ripeness
Make a cut in stalk
-
Narrow potato wedges
Quartered
Halved lengthways, slices
Depending on thickness
Depending on thickness
Up to 20
In porcelain cups
200 g rice and 350 ml water
E.g. plaice
Approx. 150-200 g/slice, e.g. salmon,
tuna
Approx. 200-250 g/piece, e.g. trout,
mackerel
Approx. 800-1000 g, e.g. trout, bream
Approx. 1000 g depending on thick-
ness
2. Wipe out the cooking compartment with clean wa-
ter.
3.
Wipe the cooking compartment dry with a soft cloth.
4. Use a soft cloth to dry behind the door seal.
5. Using a soft cloth, dry the drip trough or condensa-
tion tray (depending on the model) between the
oven door and the oven.
Steaming liquid in ml Cooking time in
500
500
500
500
500
500
500
500
500
500
500
500
500
500
750
500
750
500
500
750
750
500
500
500
500
500
750
500
500
500
500
750
minutes
20-25
25-30
20-25
15-25
20-25
15-20
15-20
35-45
20-25
30-40
20-25
20-25
35-40
15-20
45-55
15-25
50-65
30-40
20-30
30-35
35-45
15-25
25-35
25-35
20-25
35-40
25-40
10-20
15-25
15-25
25-35
75-90