NEFF B27CR22N1, User Manual And Installation Instructions

Familiarising yourself with your appliance

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Button

Name

Use

Right

Navigate to the right on the display

Up

Navigate upwards on the display

Down

Navigate downwards on the display

4.4 Main menu

The main menu provides an overview of your appliance's functions.

Press the   button to open the main menu.

Function

Name

Use

Heating functions

Select the required heating function and temperature for your food

Settings

Individually adjust the appliance settings

EasyClean

Clean less stubborn dirt from the cooking compartment

Pyrolytic self-cleaning Clean the cooking compartment

4.5 Heating functions

Here you will find an overview of the heating functions. You will find recommendations on using the heating functions.
For temperatures above 275 °C, the appliance reduces the temperature to approx. 275 °C after approx. 40 minutes.

Symbol

Heating function

Temperature

Use

CircoTherm hot air

40 - 200 °C

Bake or roast on one or more levels.
The fan distributes the heat from the ring-shaped heating ele-
ment in the back wall evenly around the cooking compartment.

Top/bottom heating

50 - 275 °C

Traditionally bake or roast on one level. This heating function
is ideal for cakes with moist toppings.
The heat is emitted evenly from above and below.

Circo-roasting

50 - 250 °C

Roast poultry, whole fish or large pieces of meat.
The grill element and the fan switch on and off alternately. The
fan circulates the hot air around the food.

Pizza setting

50 - 275 °C

Cook pizza or food that requires a lot of heat from below.
The bottom heating element and the ring-shaped heating ele-
ment in the back wall heat the cooking compartment.

Bread-baking setting

180 - 240 °C

For baking bread, bread rolls and baked goods that require
high temperatures.

Full-surface grill

50 - 290 °C

For grilling thin items such as steaks, sausages or bread and
for browning food.
The entire area below the grill element becomes hot.

Centre-area grill

50 - 290 °C

For grilling small amounts of steaks, sausages or bread and
for browning food.
The central area underneath the grill element becomes hot.

Bottom heating

50 - 250 °C

For cooking in a bain marie and for baking food for extra time.
Heat is emitted from below.

Slow cooking

70 - 120 °C

For gentle, slow cooking of seared, tender pieces of meat in
ovenware without a lid.
Heat is emitted evenly from above and below at a low temper-
ature.

Dough proving

35 - 55 °C

For proving dough and culturing yoghurt.
Dough will prove more quickly than at room temperature. The
surface of the dough will not dry out.