Instructions for Use

ManualsBrandsNEFF ManualsClassic ovensN 50 Built-in oven with steam function 60 x 60 cm Stainless steel

Tested for you in our cooking studio en

the quality, temperature and composition of the

food.Time ranges are indicated. Set the shortest time to

begin with, and then extend the time if necessary.

The values in the tables apply to food placed in the

cooking compartment when the cooking compartment

is cold. Preheating is necessary for selected food, and

this is indicated in the table.

Remove any accessories that are not being used from

the cooking compartment. This will allow you to achieve

optimal cooking results while saving energy.

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 appliance testing.

As per EN 60350-1.

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.

Shelf positions for baking on two levels:

■ Universal pan: Level 3

Baking tray: Level 1

■ Baking tins/dishes on the wire rack

First wire rack: Level 3

Second wire rack: Level 1

Shelf positions for baking on three levels:

■ Baking tray: Level 4

■ Universal pan: Level 3

■ Baking tray: Level 1

Baking with two springform tins:

■ On one level (figure !)

■ On two levels (figure ")

Notes

■ The setting values apply to dishes placed into a cold

cooking compartment.

■ Please note the information in the tables about

preheating. The setting values are valid without rapid

heating-up.

■ For baking, use the lower of the indicated

temperatures first.

Grilling

Also slide in the universal pan. The liquid will be caught

and the cooking compartment stays cleaner.

Steam-assisted baking

Certain foodstuffs become crispier during steam-

assisted cooking. Their surface becomes glossier and

they dry out less.

Steam-assisted baking is only possible on one level.

The baking tins must be resistant to heat and steam for

preparing with steam-assisted cooking.

Meal Accessories/cookware Shelf po-

sition

Type of

heating

Temperature

in °C

Cooking

time in mins

Vegetables, chilled, 250 g Cookware, uncovered 2

120-130 5-15

Vegetables, chilled, 1 kg Cookware, uncovered 2

120-130 15-25

Plated meal, chilled, 1 portion Cookware, uncovered 2

120-130 15-25

Soup, stew, chilled, 400 ml Cookware, uncovered 2

120-130 10-25

Side dishes, chilled, e.g. pasta, dumplings, potatoes, rice Cookware, uncovered 2

100-120 10-25

Bakes, chilled, e.g. lasagne, potato gratin Cookware, uncovered 2

120-140 10-25

Pizza, chilled, cooked Wire rack 2

170-180* 5-15

Bread rolls, baguette, baked Wire rack 2

150-160* 10-20

Pizza, frozen, cooked Wire rack 2

170-180* 10-15

Bread rolls, baguette, frozen, baked Wire rack 2

160-170* 10-20

* Preheat

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