Table Of Cooking Times - NEFF T17 T 6 Series Gebruiksaanwijzing
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Zie ook voor T17 T 6 Series:
- Gebruikershandleiding en installatie-instructies (64 pagina's) ,
- Gebruiksaanwijzing (60 pagina's) ,
- Gebruikershandleiding (56 pagina's)
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Beschikbare talen
Beschikbare talen
Operating the appliance
en
Set the heat setting
The hob must be switched on.
Select the hotplate. To do this, touch the twist knob
1.
in the appropriate area for the required hotplate.
Within the next 10 seconds, turn the twist knob until
2.
the desired heat setting appears in the heat setting
display.
The hotplate is switched on.
Changing the heat setting:
Select the hotplate and set the new heat setting.
Switching off the hotplate:
Select the hotplate and set it to
seconds, the residual heat indicator appears.
Table of cooking times
The following table provides some examples.
Cooking times and heat settings may vary depending
on the type of food, its weight and quality. Deviations
are therefore possible.
For bringing liquids to the boil, use heat setting 9.
Stir thick liquids occasionally.
Food that needs to be seared quickly or food which
loses a lot of liquid during initial frying is best seared in
several small portions.
Tips for energy-saving cooking can be found in the
Environmental protection section.~ Page 33
Melting
Chocolate coating
Butter, honey, gelatine
Heating and keeping warm
Stew (e.g. lentil stew)
Milk**
Heating sausages in water**
Defrosting and heating
Frozen spinach
* Ongoing cooking without a lid
** Without lid
*** Turn frequently
36
‹
. After about 10
Ongoing
Ongoing cook-
cooking set-
ing time in min-
ting
utes
1-1.
-
1-2
-
1-2
-
1.-2.
-
3-4
-
2.-3.
10-20 min
Frozen goulash
Poaching, simmering
Dumplings
Fish
White sauces, e.g. béchamel
sauce
Whisked sauces, e.g. sauce Béar-
naise, hollandaise
Boiling, steaming, braising
Rice (with double the quantity of
water)
Rice pudding
Unpeeled boiled potatoes
Boiled potatoes
Pasta, noodles
Stew, soups
Vegetables
Frozen vegetables
Cooking in a pressure cooker
Braising
Roulades
Pot roast
Goulash
Frying with little oil**
Escalope, plain or breaded
Escalope, frozen
Chop, plain or breaded***
Steak (3 cm thick)
Hamburger, rissoles (3 cm
thick)***
Poultry breast (2 cm thick)***
Poultry breast, frozen***
Fish and fish fillet, plain
Fish and fish fillet, breaded
Fish and fish fillet, breaded and
frozen, e.g. fish fingers
Scampi and prawns
Sautéing vegetables, fresh mush-
rooms
Vegetables, meat in Asian-style
strips
Stir fry, frozen
Pancakes
* Ongoing cooking without a lid
** Without lid
*** Turn frequently
Ongoing
Ongoing cook-
cooking set-
ing time in min-
ting
utes
2.-3.
20-30 min
4.-5.*
20-30 min
4-5*
10-15 min
1-2
3-6 min
3-4
8-12 min
2-3
15-30 min
1.-2.
35-45 min
4-5
25-30 min
4-5
15-25 min
6-7*
6-10 min
3.-4.
15-60 min
2.-3.
10-20 min
3.-4.
10-20 min
4-5
-
4-5
50-60 min
4-5
60-100 min
2.-3.
50-60 min
6-7
6-10 min
6-7
8-12 min
6-7
8-12 min
7-8
8-12 min
4.-5.
30-40 min
5-6
10-20 min
5-6
10-30 min
5-6
8-20 min
6-7
8-20 min
6-7
8-12 min
7-8
4-10 min
7-8
10-20 min
7.-8.
15-20 min
6-7
6-10 min
6-7
consecutively
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