Bedienungsanleitung Neff B45CS24 N0 (Seite 46 von 48) (Englisch)

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en Tested for you in our cooking studio

dough proving. Loosen any limescale with a little

vinegar and wipe with clean water.

Final fermentation

Place your baked item into the oven at the shelf position

indicated in the table.

If you want to preheat the oven, the final fermentation

takes place outside the appliance in a warm place.

Recommended setting values

The temperature and proving time are dependent on

the type and quantity of the ingredients. The values in

the table are therefore only meant to be average values.

Type of heating used:

■ Œ Dough proving

Defrosting

The defrost setting is suitable for defrosting frozen fruit,

vegetables and baked items. Poultry, meat and fish

should ideally be defrosted in the refrigerator.

Use the following shelf positions when defrosting:

■ 1 wire rack: Level 2

■ 2 wire racks: Level 3+1

Recommended setting values

The times in the table are average values. They are

dependent on the quality, freezing temperature (-18 °C)

and composition of the food. Time ranges are indicated.

Set the shortest time first and then extend the time if

necessary.

Tip: Items which were frozen flat or portioned defrost

faster than those frozen in a block.

Remove frozen food from the packaging and place it in

suitable cookware onto the wire rack.

Stir the food or turn it once or twice in between. Large

pieces of food should be turned several times.

Occasionally split the food or remove items which have

already defrosted from the cooking compartment.

Leave the defrosted food to rest for another 10 to 30

minutes in the appliance whilst it is switched off, so that

the temperature balances out.

Type of heating used:

■ “ Defrost setting

Keeping warm

You can keep cooked dishes warm using the top/

bottom heating type at 70 °C. This will avoid

condensation developing, and means you will not have

to wipe out the cooking compartment.

Do not keep cooked dishes warm for longer than two

hours. Be aware that some dishes may continue

cooking whilst being kept warm. Cover the dishes if

necessary.

Test dishes

These tables have been produced for test institutes to

facilitate the inspection of the appliance.

In accordance with EN 60350-1:2013 and IEC

60350-1:2011.

Baking

Baked items that are placed into the oven on trays or in

baking tins/dishes at the same time will not necessarily

be ready at the same time.

Dish Accessories/cookware Shelf posi-

tion

Type of

heating

Step Tempera-

ture in °C

Cooking

time in

mins.

Yeast dough, light Bowl 2 Œ Dough fer-

mentation

35-40 25-30

Baking tray 2 Œ Final fermen-

tation

35-40 10-20

Yeast dough, heavy and rich Bowl 2 Œ Dough fer-

mentation

35-40 20-40

Baking tray 2 Œ Final fermen-

tation

35-40 15-25

Dish Accessories Shelf posi-

tion

Type of

heating

Tempera-

ture in °C

Cooking

time in

mins.

Bread, bread rolls

Bread & bread rolls general Baking tray 2 “ 50 40-70

Cake

Cake, moist Baking tray 2 “ 50 70-90

Cake, dry Baking tray 2 “ 60 60-75

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