574861
44
Zoom out
Zoom in
Previous page
1/64
Next page
de Für Sie in unserem Kochstudio getestet
44
Verwendete Heizarten:
CircoTherm Heißluft
ƒ Ober-/Unterhitze
Thermogrillen
Pizzastufe
Brotbackstufe
ˆ Grill große Fläche
Die Stufen der Dampfintensität sind in der Tabelle als
Zahlen angegeben:
1 = gering
2 = mittel
3 = hoch
Gericht Zubehör Einschub-
höhe
Heizart Temperatur
in °C
Dampf-
intensität
Dauer in
Min.
Brot
Weißbrot, 750 g Universalpfanne oder Kastenform 2 180-200* - 25-40
Weißbrot, 750 g Universalpfanne oder Kastenform 2 210-220 3 10-15
180-190 - 25-35
Mischbrot, 1,5 kg Kastenform 2 220* - 10
180 - 20-30
Mischbrot, 1,5 kg Universalpfanne 2 ƒ 200-210* - 40-50
Mischbrot, 1,5 kg Universalpfanne oder Kastenform 2 210-220 3 15-20
180-190 - 45-60
Vollkornbrot, 1 kg Universalpfanne 2 220* - 10
180 - 35-40
Vollkornbrot, 1 kg Universalpfanne 2 210-220 3 10-15
180-190 - 45-60
Fladenbrot Universalpfanne 3 220-240 - 25-35
Fladenbrot Universalpfanne 3 ƒ 220-230 3 25-35
Brötchen
Aufbackbrötchen oder -baguette, vorge-
backen
Universalpfanne 3 180-200 - 10-15
Aufbackbrötchen oder -baguette, vorge-
backen
Backblech 3 ƒ 200-220 2 10-15
Brötchen, süß, frisch Backblech 3 150-170* - 15-25
Brötchen, süß, frisch Backblech 3 150-160 2 25-35
Brötchen, süß, frisch, 2 Ebenen Backblech + Universalpfanne 1+3 150-170* - 20-30
Brötchen, frisch Backblech 3 170-190 - 20-30
Brötchen, frisch Backblech 3 200-220 2 20-25
Baguette, vorgebacken, gekühlt Universalpfanne 3 180-200 - 20-30
Baguette, vorgebacken, gekühlt Backblech 3 ƒ 200-220 1 10-20
Brötchen, gefroren
Aufbackbrötchen oder -baguette, vorge-
backen
Universalpfanne 3 180-200 - 10-15
Aufbackbrötchen oder -baguette, vorge-
backen
Backblech 3 ƒ 180-200 1 15-25
Laugengebäck, Teiglinge Universalpfanne 3 180-200 - 20-25
Laugengebäck, Teiglinge Backblech 3 ƒ 210-230 1 18-25
Croissant, Teiglinge Universalpfanne 3 170-190 - 30-35
Croissant, Teiglinge Backblech 3 180-200 1 20-25
Toast
Toast überbacken, 4 Stück Rost 3 190-210 - 10-15
Toast überbacken, 12 Stück Rost 3 230-250 - 10-15
Toast bräunen (nicht vorheizen) Rost 4 ˆ 290 - 4-6
* vorheizen
44


Need help? Post your question in this forum.

Forumrules


Report abuse

Libble takes abuse of its services very seriously. We're committed to dealing with such abuse according to the laws in your country of residence. When you submit a report, we'll investigate it and take the appropriate action. We'll get back to you only if we require additional details or have more information to share.

Product:

For example, Anti-Semitic content, racist content, or material that could result in a violent physical act.

For example, a credit card number, a personal identification number, or an unlisted home address. Note that email addresses and full names are not considered private information.

Forumrules

To achieve meaningful questions, we apply the following rules:

Register

Register getting emails for Neff B58VT68 at:


You will receive an email to register for one or both of the options.


Get your user manual by e-mail

Enter your email address to receive the manual of Neff B58VT68 in the language / languages: German as an attachment in your email.

The manual is 3,58 mb in size.

 

You will receive the manual in your email within minutes. If you have not received an email, then probably have entered the wrong email address or your mailbox is too full. In addition, it may be that your ISP may have a maximum size for emails to receive.

Others manual(s) of Neff B58VT68

Neff B58VT68 User Manual - English - 60 pages

Neff B58VT68 User Manual - Dutch - 40 pages


The manual is sent by email. Check your email

If you have not received an email with the manual within fifteen minutes, it may be that you have a entered a wrong email address or that your ISP has set a maximum size to receive email that is smaller than the size of the manual.

The email address you have provided is not correct.

Please check the email address and correct it.

Your question is posted on this page

Would you like to receive an email when new answers and questions are posted? Please enter your email address.



Info