Neff C47D22N3GB - Manual (Page 24)

24
Sausages
Fish
Soup vegetables, Miscellaneous
Dessert, compote
Compote:
Weigh the fruit and add approximately Y the amount in water,
and add sugar and spices according to taste.
Rice pudding
Weigh the rice and add 2.5 times the amount of milk. Ensure
the level of rice and milk in the accessory is no higher than
2.5 cm. Stir after cooking. The remaining milk is quickly
absorbed.
Yoghurt
Heat the milk to 90 °C on the hob. Then leave to cool to 40 °C.
If you are using UHT milk, you do not need to heat it.
Stir in one to two teaspoons of natural yoghurt per 100 ml milk,
or the corresponding amount of yoghurt culture into the milk.
Pour the mixture into clean jars and seal them.
After preparation, leave the glasses to cool in the refrigerator.
Food Accessories Level Operating
mode
Temperature in °C Cooking time
in min.
Wiener sausages perforated +
solid
3
1
Steam cooking 80 - 90 12 - 18
Bavarian veal sausages perforated +
solid
3
1
Steam cooking 80 - 90 15 - 20
Food Amount Accessories Level Operating
mode
Temperature in °C Cooking time
in min.
Sea bream, whole per 0.3 kg perforated +
solid
3
1
Steam cooking 80 - 90 15 - 25
Sea bream fillet per 0.15 kg perforated +
solid
3
1
Steam cooking 80 - 90 10 - 20
Fish terrine bain marie 1.5 l solid 2 Steam cooking 70 - 80 40 - 80
Trout, whole per 0.2 kg perforated +
solid
3
1
Steam cooking 80 - 90 12 - 15
Cod fillet per 0.15 kg perforated +
solid
3
1
Steam cooking 80 - 90 10 - 14
Salmon fillet per 0.15 kg perforated +
solid
3
1
Steam cooking 100 8 - 10
Mussels 1.5 kg solid 2 Steam cooking 100 10 - 15
Ocean perch fillet per 0.15 kg perforated +
solid
3
1
Steam cooking 80 - 90 10 - 20
Sole rolls, stuffed perforated +
solid
3
1
Steam cooking 80 - 90 10 - 20
Food Accessories Level Operating
mode
Temperature in °C Cooking time
in min.
Royale solid 2 Steam cooking 90 15 - 20
Semolina dumplings perforated +
solid
3
1
Steam cooking 90 - 95 7 - 10
Hard-boiled eggs
(Size M, max. 1.8 kg)
perforated +
solid
3
1
Steam cooking 100 10 - 12
Soft-boiled eggs
(Size M, max. 1 kg)
perforated +
solid
3
1
Steam cooking 100 6 - 8
Food Accessories Operating mode Temperature in °C Cooking time
in min.
Yeast dumplings solid Steam cooking 100 20 ­ 25
Crème caramel small moulds + perforated Steam cooking 90 - 95 15 - 20
Rice pudding* solid Steam cooking 100 25 ­ 35
Yoghurt* portion sized jars + perfo-
rated
Steam cooking 40 300 - 360
Apple compote solid Steam cooking 100 10 - 15
Pear compote solid Steam cooking 100 10 - 15
Cherry compote solid Steam cooking 100 10 - 15
* You can also use the appropriate programme (see section: Automatic programmes)