NEFF B48FT74 0B Series, Instruction Manual

en

        Tested for you in our cooking studio

54

Recommended setting values

In the table, you can find settings for drying various 

foodstuffs. The temperature and cooking time are 

dependent on the type, moisture, ripeness and 

thickness of the food to be dried. The longer you leave 

the food to be dried, the better it will be preserved. The 

thinner the slices are, the quicker the drying process 

will be and the more aromatic the dried food will 

remain. Setting ranges are indicated for this reason.
If you wish to dry additional foodstuffs, you should use 

similar foodstuffs in the table as a reference.

Type of heating used:

■

‚

 CircoTherm hot air

Preserving and juicing

Your appliance is also suitable for preserving and 

juicing.

Preserving

You can preserve fruit and vegetables using your 

appliance.

:

Warning – Risk of injury! 

If the food is preserved incorrectly, the preserving jars 

may burst. Follow the instructions for preserving.

Jars

Use only clean and undamaged preserving jars. Only 

use heat-resistant, clean and undamaged rubber rings. 

Check clips and clamps in advance.

Tip: 

You can use the disinfecting function to clean the 

jars.

For each preserving process, only use preserving jars 

that are the same size and contain the same food. In 

the cooking compartment, you can preserve the 

contents of a maximum of six 

^

, 1 or 1

^

-litre 

preserving jars at the same time. Do not use jars that 

are larger or taller than this. The lids could rupture.
Preserving jars must not touch one another in the 

cooking compartment during the preserving process.

Preparing fruit and vegetables

Only use fruit and vegetables that are in good condition. 

Wash them thoroughly.
Peel, core and chop fruit and vegetables appropriate to 

their type and fill the preserving jars with them up to 

approx. 2 cm below the rim.

Fruit: Fill the preserving jars with the fruit along with a 

hot, skimmed sugar solution (approx. 400 ml for a 1-

litre jar). For one litre of water:

■

Approx. 250 g sugar for sweet fruit

■

Approx. 500 g sugar for sour fruit

Vegetables: Fill the jars with the vegetables along with 

hot, boiled water.

Wipe the rims of the jars, as they must be clean. Place 

a damp rubber ring and a lid on each jar. Seal the jars 

with clamps. Place the jars into the perforated steam 

container (size XL) so that they do not touch each other. 

Pour 500 ml hot water (approx. 80 °C) into the 

universal pan. Use the settings indicated in the table.

Ending the preserving process

After the specified cooking time, open the appliance 

door. Do not remove the preserving jars from the 

cooking compartment until they have completely cooled 

down.
Wipe the cooking compartment clean afterwards.

Juicing

Before juicing, place the berries in a bowl and sprinkle 

with sugar. Leave to stand for at least one hour to draw 

out the juice.
Then fill the perforated steam container (size XL) with 

the berries and insert into the oven at level 2. Slide the 

universal pan in underneath to collect any juice. Use the 

settings indicated in the table.
After cooking, wrap the berries in a cloth and squeeze 

out the remaining juice.
Wipe the cooking compartment clean afterwards.

Recommended setting values

The times indicated in the settings table are guideline 

values for preserving fruit and vegetables and for 

juicing fruit. They may be influenced by room 

temperature, number of jars, quantity, heat and the 

quality of the jar contents. The specifications are based 

on 1-litre round jars.

Type of heating used:

■

‹

 Steaming

Dish

Accessories

Type of 

heating

Tempera-

ture in °C

Cooking 

time in 

hours

Pomes (apple rings, 3 mm thick, 200 g per wire 

rack)

1-2 wire racks

‚

80

5-9

Stone fruit (plums)

1-2 wire racks

‚

80

8-10

Root vegetables (carrots), grated, blanched

1-2 wire racks

‚

80

5-8

Sliced mushrooms

1-2 wire racks

‚

60

6-9

Herbs, washed

1-2 wire racks

‚

60

2-6