Manual Neff B48CT64N0 (page 43 of 52) (English)

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Acrylamide in foodstuffs

Acrylamide is mainly produced in grain and potato

products prepared at high temperatures, such as potato

crisps, chips, sliced bread, bread rolls, bread or fine

baked goods (biscuits, gingerbread, spiced biscuit).

Slow cook

Slow cooking is a technique for cooking food over a

long period at low temperatures. For this reason, it is

also called "low-temperature cooking".

Slow cooking is ideal for all prime cuts (e.g. tender

portions of beef, veal, pork, lamb or poultry) which are

to be cooked "à point". The meat will remain succulent

and tender.

The benefit of this cooking method is that it allows lots

of scope for menu planning because slow-cooked meat

is easy to keep warm. You do not have to turn the meat

when cooking. Keep the appliance door closed in order

to maintain an even cooking climate.

Only use fresh, clean and hygienic meat without bones.

Carefully remove sinews and fat from around the edge.

Fat develops a strong, distinct flavour during slow

cooking. You can also use seasoned or marinated

meat. Do not use defrosted meat.

Meat can be carved immediately following slow

cooking. No standing time is required. Due to the

special cooking method, the meat looks pink, but is not

raw or undercooked.

Note: Delayed-start operation with an end time is not

possible for the slow cooking heating type.

Cookware

Use shallow cookware, e.g. a glass/porcelain serving

dish. Place the cookware into the cooking compartment

to preheat it.

Always place the uncovered cookware onto the wire

rack at level 2.

Whirls Baking tray 3 ž 140-150 25-35

Small yeast cakes Baking tray 3 ‘ 160-180 25-35

Bread and bread rolls

Multigrain bread, 1.5 kg Cake tin 2 ‘ 200-210 35-45

Flatbread Universal pan 3 ‘ 250-275 15-20

Bread rolls, sweet, fresh Baking tray 3 ‘ 170-190 15-20

Bread rolls, fresh Baking tray 3 ‘ 180-200 20-30

Meat

Joint of pork without rind, e.g. neck, 1.5 kg Cookware, uncovered 2 ‘ 180-190 120-140

Pot-roasted beef, 1.5 kg Cookware, covered 2 ‘ 200-220 140-160

Joint of veal, 1.5 kg Cookware, uncovered 2 ‘ 170-180 110-130

Fish

Fish, braised, whole 300 g, e.g. trout Cookware, covered 2 ‘ 190-210 25-35

Fish, braised, whole 1.5 kg, e.g. salmon Cookware, covered 2 ‘ 190-210 45-55

Fish fillet, plain, braised Cookware, covered 2 ‘ 190-210 15-25

Dish Accessories/cookware Shelf posi-

tion

Type of

heating

Tempera-

ture in °C

Cooking

time in

mins.

Tips for keeping acrylamide to a minimum

General ■ Keep cooking times as short as possible.

■ Cook food until it is golden brown, but not too dark.

■ Large, thick pieces of food contain less acrylamide.

Baking With top/bottom heating at max. 200 °C.

With hot air at max. 180 °C.

Biscuits With top/bottom heating at max. 190 °C.

With hot air at max. 170 °C.

Egg or egg yolk reduces the production of acrylamide.

Oven chips Spread out a single layer evenly on the baking tray. Cook at least 400 g at once on a baking tray so that

the chips do not dry out.

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Others manual(s) of Neff B48CT64N0

Neff B48CT64N0 User Manual - German - 48 pages

Neff B48CT64N0 User Manual - Dutch - 52 pages

Neff B48CT64N0 User Manual - French - 52 pages

Neff B48CT64N0 User Manual - Italian - 52 pages

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