N8642X3 - Steamer NEFF - Free user manual and instructions

Product type	Steam cooking system for oven
Brand	Neff
Model	N8642X3
Standard water capacity	500 ml
Water capacity for swelling foods	750 ml
Included accessories	Deep soufflé dish, large steaming insert, small steaming insert, glass lid, support with cooking trays, rice and sauce container
Main material	Stainless steel
Preheating temperature	150 °C
Preheating time	10 minutes
Use	Steaming vegetables, meat, fish, eggs, rice, etc.
Cleaning and maintenance	Cleaning with hot water and dish soap; descaling with vinegar-based cleaner
Safety	Hot surface, use oven mitts; do not open the door during cooking; beware of hot steam
Original parts	Use exclusively the original parts provided
Number of pieces	7 pieces

Frequently Asked Questions - N8642X3 NEFF

How to use the Neff N8642X3 steam cooker?

Pour 500 ml of water into the deep soufflé dish. Place the food in the steam cooking system (large or small insert). Put the glass lid on. Preheat the oven for 10 minutes at 150 °C in bottom heat or steam cooking mode. Place on shelf level 1 and cook according to the time indicated in the table. Use oven mitts to remove the system.

How much water should I use?

Use 500 ml of water for most foods. For foods that swell (potatoes, rice) or long cooking times, use 750 ml of water. Do not use distilled water.

Do I need to preheat the oven?

Yes, preheat the oven 10 minutes at 150 °C in bottom heat or steam cooking mode before placing the system in the oven.

Can I cook several foods at the same time?

Yes, you can combine different foods. If cooking times differ, cut long-cooking foods into small pieces or extend the time for delicate foods. Avoid opening the door during cooking unless necessary.

How to clean the steam cooker?

Clean the system with hot water and dish soap. For limescale residues, use a vinegar-based cleaner, rinse with clear water and dry with a soft cloth. Do not scrape dried residues; soften them with soapy water.

What are the important safety instructions?

The appliance becomes very hot. Do not touch hot interior surfaces. Always use oven mitts to remove the system. Do not open the door during cooking to avoid steam burns. When opening the lid, lift it from the back to let steam escape away from your body.

What foods can I steam?

You can steam vegetables (cauliflower, broccoli, carrots, etc.), potatoes, rice, fish, meat, eggs, and even preparations like custard. Refer to the cooking table in the manual for precise times.

How to remove limescale?

Use a commercial vinegar-based cleaner. Apply to surfaces, let it sit, rinse with clear water and dry with a soft cloth.

Can I use the deep soufflé dish alone?

Yes, the deep soufflé dish can be used individually, for example to prepare a large quantity of soufflé.

What to do if the system is damaged?

Do not use the steam cooking system if it is damaged. Contact Neff after-sales service to obtain original spare parts.

USER MANUAL N8642X3 NEFF

Close-up of a stainless steel oven with control knobs and indicator lights, no visible text or symbols on the main body.

de Gebrauchsanleitung 2
en Instruction manual 5
fr Notice d'utilisation 8
nl Gebruiksaanwijzing 11
it Istruzioni per l'uso 14
es Instrucciones de uso 17
el Οδηγίες χρήσης 20
ru Правила пользования 23

N8642X3

System-Dampfgarer

System steamer

Diagram showing a garment being cut with scissors, no text or symbols present

Illustration of a transparent rectangular tray with internal compartments and a mesh base (no text or symbols)

Diagram of an oven with labeled component, showing internal structure and part number 1 pointing to the interior.

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Nach dem Dämpfen

Safety precautions ....5

Environmentally-friendly disposal....5

Before using the appliance for the first time 5

Steaming in system steamer 6

Cleaning and care 7

Safety precautions

Read these instructions for use carefully. Keep them in a safe place. If you pass on the appliance to a new owner, include these instructions.

Only use the system steamer to steam food.

Risk of burns!

■ The appliance becomes very hot. Never touch the interior surfaces of the cooking compartment or the heating elements. Always allow the appliance to cool down. Keep children at a safe distance.
■ Accessories and ovenware become very hot. Always use oven gloves to remove accessories or ovenware from the cooking compartment.

Using the oven door as a seat or as an area to set things down

Do not stand or place items on the oven door when it is open. Do not set down cookware or accessories on the oven door.

Environmentally-friendly disposal

Old appliances are not worthless rubbish. If they are disposed of in an environmentally responsible manner, valuable raw materials can be recovered.

Your new appliance was protected by its packaging on its way to you. All the materials used are environmentally friendly and

can be recycled. Please contribute towards protecting the environment by disposing of the packaging in an appropriate manner.

Ask your specialist retailer or local authority about current disposal methods.

Before using the appliance for the first time

If the system steamer is damaged, you must not use it.

Clean the system steamer and all accessories with hot soapy water.

Stick the protective film provided to the underside of the protruding part of the work surface. Peel back the protective cover, stick in place and trim to size.

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Steaming in system steamer

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The essential elements of the system steamer are the extra-deep pan, the large steamer tray and the glass lid.

For larger quantities and for preparing rice or sauces, you can also use the rack with the cooking containers.

Only use the original parts supplied.

You can find further information about steaming in the enclosed booklet.

You can also use the extra-deep pan individually to prepare large quantities of bakes, for example.

Rack Large steamer tray Extra-deep pan Small steamer tray Rice and sauce tray Glass lid

Steam

Do not open the oven during cooking. Exception: When combining different foods that have considerable differences in their cooking times.

The cooking time is determined by the size of the food being cooked. If you are simultaneously cooking food with different cooking times:

■ Cut the food with the longer cooking time into smaller pieces
■ Lengthen the cooking time for delicate foods by cooking larger pieces.

In general, 500 ml of water (no distilled water) is used for steaming. Exception: Foods that soak up water (e.g. potatoes) and ingredients with long cooking times require 750 ml of water (see the cooking table or enclosed booklet).

1. Preheat the oven for 10 minutes using ☐ Bottom heat at 150 °C or using 🌐 Steam cooking.
2. Add the water to the extra-deep pan.
3. Place the food in the system steamer.
4. Place the glass lid in position so that it is resting on the extra-deep pan all the way round.
5. Insert the system steamer at level 1.

Interior view of a refrigerator with labeled panel number (1), showing open lid and side panels (no text or symbols on the diagram itself)

Risk of scalding!

Hot steam may escape when you open the oven door. Open the oven carefully after cooking.

1. When cooking has finished, take the system steamer out of the oven. Use suitable oven gloves to do this.
2. Set down the system steamer. Do not place it on the oven door.

Risk of scalding!

Hot steam will escape when you lift up the glass lid. Lift the glass lid at the rear so that the hot steam can escape away from you.

1. Remove the glass lid.

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After steaming

1. Allow the cooking compartment to cool.
2. Wipe out the cooking compartment with clean water.
3. Using a soft cloth, wipe dry the cooking compartment, behind the door seal and the drip trough, and between the oven door and oven.

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. The cooking time is extended by about 5 minutes.

Food Preparation Steaming liquid		in ml	Cooking time in minutes
Cauliflower Florets (with cut in stalk) 500 30 - 35
Cauliflower Whole 500 35 - 40
Cauliflower, frozen Florets 500 25 - 30
Broccoli, fresh Florets (with cut in stalk) 500 30 - 35
Broccoli, frozen Florets 500 25 - 30
Peas, fresh 500 25 - 30
Peas, frozen 500 20 - 25
Fennel, fresh Halved, stalk removed 500 35 - 45
Fennel, fresh	Slices	500 20 - 25
Green beans		500 30 - 40
Green beans, frozen		500 30 - 35
Carrots	Slices, sticks	500 35 - 40
Celeriac	Slices, sticks	500 35 - 40
Leeks	Fine strips or diagonal slices	500 30 - 35
Corn on the cob	Whole 750 55 - 60
Pepper	Cut into strips, depending on ripeness	500 30 - 40
Unpeeled boiled potatoes	Depending on size	750 55 - 65
Brussels sprouts, fresh	Make a cut in stalk	500 35 - 40
Brussels sprouts, frozen		500 30 - 35
Boiled potatoes	Narrow potato wedges	750 30 - 35
Boiled potatoes	Quartered	750 35 - 45
Courgettes Halved lengthways, slices	500 25 - 30
Asparagus spears	Depending on thickness	500 35 - 45
Green asparagus	Depending on thickness	500 30 - 40
Hard-boiled eggs	Up to 20	500 25 - 30
Royale	In porcelain cups	500 35 - 40
Rice	200 g rice and 350 ml water	750	40 - 45
Fish fillet	e.g. plaice	500 20 - 25
Fish steaks	Approx. 150 - 200 g/slice, e.g. salmon, tuna	500	25 - 30
Fish portions	Approx. 200 - 250 g/piece, e.g. trout, mackerel	500	20 - 25
Large fish	Approx. 800 - 1000 g, e.g. trout, bream	500	30 - 40
Beef	Approx. 1000 g depending on thickness	750	75 - 90
Pork	Fillet approx. 500 g/piece	750 40 - 50
Poultry	Approx. 200 g/piece, e.g. turkey and chicken breast	500	35 - 45

Cleaning and care

Do not use scouring agents, corrosive materials or sharp objects to clean the appliance.

Remove limescale using an ordinary vinegar-based cleaner. Rinse with clean water and rub dry with a soft cloth.

Do not scrape off dried-on food residues. Instead, soften them by soaking in soapy water.

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Interior view of a refrigerator with open door and side panel, labeled with number 1 (no text or symbols on the diagram itself)

Illustration of hands cleaning a transparent tray with cloth, showing cleaning process (no text or symbols)

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Illustration of a rectangular tray with two internal compartments and a mesh base (no text or symbols)

Diagram of a refrigerator interior with labeled component 1, showing internal compartments and ventilation system

Illustration of hands cleaning a transparent container with cloth, showing two different actions (no text or symbols)

Na het stomen

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Illustration of a rectangular kitchen appliance with a lid and side grilles (no text or symbols)

Interior view of a refrigerator with a numbered label pointing to the door (no text or symbols on the refrigerator itself)

Illustration of hands cleaning a transparent container with cloth, showing mechanical steps (no text or symbols)

Diagram showing a garment being cut with scissors, no text or symbols present

Illustration of a rectangular tray with two internal compartments and a mesh base (no text or symbols)

Interior view of a refrigerator with visible tray and ventilation slots (no text or symbols)

Illustration of hands cleaning a transparent tray with cloth, showing mechanical components and upward arrows (no text or symbols)

Diagram showing a garment being cut with scissors, no text or symbols present

Illustration of a multi-tiered display stand with transparent casing and mesh grating (no text or symbols)

Interior view of a refrigerator with open door and side panel, labeled with number 1 (no text or symbols on the diagram itself)

Illustration of hands cleaning a transparent tray with cloth, showing mechanical components and upward arrows (no text or symbols)

Diagram showing a garment being cut with scissors, no text or symbols present

Illustration of a closed tray with two compartments and a filter inside, no text or symbols present

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Interior view of a refrigerator with open door and side panel, labeled with number 1 pointing to the interior (no text or symbols on the diagram itself)

Illustration of hands cleaning a transparent tray with a lid and mesh inside (no text or symbols)