N8642X0EU - Steamer NEFF - Free user manual and instructions

USER MANUAL N8642X0EU NEFF

• Gartabelle Die Angaben in der Gartabelle sind Richtwerte und können je nach Art, Größe und Reife des Gargutes variieren. Tiefgefrorene Lebensmittel vor dem Dämpfen nicht auftauen. Die Garzeit verlängert sich um ca. 5 Minuten. Reinigen und Pflegen Verwenden Sie zum Reinigen keine Scheuermittel, keine schar- fen Mittel und keine kratzenden Gegenstände. Entfernen Sie Kalkrückstände mit einem handelsüblichen Essigreiniger. Spülen Sie mit klarem Wasser nach und reiben Sie mit einem weichen Tuch trocken. Kratzen Sie angetrocknete Speisereste nicht ab, sondern wei- chen Sie diese mit Spüllauge auf. Gargut Aufbereitung Dämpfflüssig- keit in ml Dauer in Minuten Blumenkohl Röschen (Strunk eingeschnitten) 500 30 - 35 Blumenkohl ganz 500 35 - 40 Blumenkohl, tiefgefroren Röschen 500 25 - 30 Brokkoli, frisch Röschen (Strunk eingeschnitten) 500 30 - 35 Brokkoli, tiefgefroren Röschen 500 25 - 30 Erbsen, frisch 500 25 - 30 Erbsen, tiefgefroren 500 20 - 25 Fenchel, frisch halbiert, Strunk entfernt 500 35 - 45 Fenchel, frisch Scheiben 500 20 - 25 Grüne Bohnen 500 30 - 40 Grüne Bohnen, tiefgefroren 500 30 - 35 Karotten Scheiben, Stifte 500 35 - 40 Knollensellerie Scheiben, Stifte 500 35 - 40 Lauch feine Streifen oder Rauten 500 30 - 35 Maiskolben ganz 750 55 - 60 Paprika in Streifen geschnitten, je nach Reife 500 30 - 40 Pellkartoffeln je nach Größe 750 55 - 65 Rosenkohl, frisch Strunk einscheiden 500 35 - 40 Rosenkohl, tiefgefroren 500 30 - 35 Salzkartoffeln schmale Kartoffelspalten 750 30 - 35 Salzkartoffeln geviertelt 750 35 - 45 Zucchini in der Länge halbiert, Scheiben 500 25 - 30 Stangenspargel je nach Dicke 500 35 - 45 Spargel, grün je nach Dicke 500 30 - 40 Eier, hart gekocht bis zu 20 Stück 500 25 - 30 Eierstich in Porzellantassen 500 35 - 40 Reis 200 g Reis und 350 ml Wasser 750 40 - 45 Fischfilet z.B. Scholle 500 20 - 25 Fischsteaks ca. 150 - 200 g/Scheibe z.B. Lachs, Thunfisch 500 25 - 30 Portionsfisch ca. 200 - 250 g/Stück z.B. Forelle, Makrele 500 20 - 25 Große Fische ca. 800 - 1000 g z.B. Forelle, Brasse 500 30 - 40 Rindfleisch ca. 1000 g je nach Dicke 750 75 - 90 Schweinefleisch Filet ca. 500 g/Stück 750 40 - 50 Geflügelfleisch ca. 200 g/Stück z.B. Puten- und Hähnchenbrust 500 35 - 455 Ú Instruction manual Safety precautions p. 5
• Hot accessories and ovenware p. 5
• Hot cooking compartment p. 5
• Using the oven door as a seat or as an area to set things down p. 5
• Environmentally-friendly disposal p. 5
• Before using the appliance for the first time p. 5
• System steamer p. 6
• Steam p. 6
• After steaming p. 7
• Cooking table p. 7
• Cleaning and care ã=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. Hot accessories and ovenware Risk of burns. Never remove hot accessories or ovenware from the cooking compartment without oven gloves. Hot cooking compartment Risk of burns. Never touch the interior surfaces of the cooking compartment or the heating elements when they are hot. Open the oven door carefully. Hot steam may escape. Small children must be kept at a safe distance from the appliance. 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.6 System steamer 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. 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). p. 8

1. Preheat the oven for 10 minutes using $ Bottom heating at

150°C or using éSteam 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. ã=Risk of scalding! Hot steam may escape when you open the oven door. Open the oven carefully after cooking.6. When cooking has finished, take the system steamer out of the oven. Use suitable oven gloves to do this.7. Set down the system steamer. Do not place it on the oven door. ã=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. 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