Steam Cooking; Dough Proving; Yeast Dough; Yoghurt - NEFF B46W74.0GB Instruction Manual

Steam cooking

The Steam cooking operating mode can only be used in
conjunction with the Mega System steamer (available as a
special accessory from specialist retailers).
Steam cooking can only be started when the cooking
compartment has cooled down or "Residual heat low" is shown
in the text display.
If, after starting steam cooking, "Temperature too high" appears
in the text display, wait until the temperature in the cooking
compartment has dropped and "Residual heat low" is

Dough proving

In this section, you will find information on
Dough proving
■
preparing yeast dough and yoghurt
■
Only switch on Dough proving once the cooking compartment
has completely cooled down (to room temperature).
If, after dough proving has been switched on, "Temperature too
high" appears in the text display, the cooking compartment has
not cooled down completely. Wait until the cooking
compartment has cooled down and switch Dough proving on
again.
Do not use Dough proving together with the Preselection mode
clock function.

Yeast dough

Caution!
Damage to the enamel surfaces from pouring cold water into
■
the hot cooking compartment. Do not poor cold water into
the hot cooking compartment.
Distilled water will damage the surfaces in the cooking
■
compartment. Use tap water only.
Pour 200 ml water into the base trough of the cooking
1.
compartment.
Place the dish in the centre of the wire rack and slide in at
2.
shelf position 1.
Close the appliance door and switch on Dough proving.
3.
The proving process is controlled automatically. The
temperature setting is fixed.
Remove any remaining water from the cooking compartment
4.
after the proving process is complete.
Loosen any limescale with a little vinegar and wipe with clean
5.
water.
The information in the table is only a guideline.
You can find information on how to proceed, further instructions
and recipes in the accompanying cookbook.
Yeast dough
Light dough
(e.g. pizza dough, plaited loaf)
Heavy, fat-rich dough
(e.g. stollen, panettone)
Light bread dough
Heavy bread dough
Amount of Proving
flour in grams time in
minutes
300 - 500 25 - 30
750 30 - 35
500 40 - 60
750 60 - 80
1000 30 - 40
1000 50 - 70
displayed. Start steam cooking again. The Steam cooking
process is controlled automatically.
Notes
Only use Steam cooking for steaming
■
Only use the Mega System steamer for steaming
■
Do not use Steam cooking together with the preselection
■
mode clock function
You will find further useful information in the instruction
■
manual included with the Mega System steamer

Yoghurt

Remove accessories and hook-in racks, telescopic shelves
1.
or separate fitting systems.
Heat 1 litre of long-life milk (3.5 % fat) or fresh pasteurised
2.
milk to 40 °C
or
Bring 1 litre of fresh milk to the boil once and allow to cool
down to 40 °C.
Add 150 g of set yoghurt to the warm milk, stir in and fill the
3.
jars or bowls evenly. Do not pour more than 200 ml into any
single container.
Cover the filled containers with a suitable lid or cling film.
4.
Distribute the containers over the entire cooking
5.
compartment floor, evenly spaced out.
Close the appliance door and switch on "Dough proving".
6.
The proving process is controlled automatically. The
temperature setting is fixed.
After 8 hours, switch off "Dough proving" and place the
7.
containers in the refrigerator for at least 15 hours.
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