NEFF B57CR22.0B, Instruction Manual

en

    Getting to know your appliance

8

Main menu

Touch the 

0

 touch button to access the main menu.

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Menu for the types of heating

Your appliance has different types of heating. After 

switching on the appliance, you are taken directly to the 

menu for the types of heating.

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Menu

Use

¢

Types of heating
Selecting the required type of heating and tempera-

ture for your dish 

~

 "Switching the appliance on and 

off" on page 12

"

Basic settings
Individually adjusting the appliance 

settings

~

 "Basic settings" on page 16

š

EasyClean
Cleaning light soiling from the cooking compartment 

~

 "Cleaning function" on page 19

˜

Self-cleaning
Cleaning the cooking compartment pyrolytically 

~

 "Cleaning function" on page 19

Type of heating

Temperature

Use

‚

CircoTherm hot air

40 - 200 °C

For baking and cooking on one or more levels.
The fan distributes the heat from the ring heating element in the back panel 

evenly around the cooking compartment.

ƒ

Top/bottom heating

50 - 275 °C

For traditional baking and roasting on one level. Especially suitable for cakes with 

moist toppings.
Heat is emitted evenly from the top and bottom.

‡

Circo-roasting

50 - 250 °C

For roasting poultry, whole fish and larger 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

For preparing pizza and dishes which require a lot of heat from underneath.
The bottom heating element and the ring heating element in the back panel heat 

up.

…

Bread-baking

180 - 240 °C

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

ˆ

Grill, large area

50 - 290 °C

For grilling flat items, such as steaks or sausages, for making toast, and for au gra-

tin dishes.
The whole area below the grill element becomes hot.

‰

Grill, small area

50 - 290 °C

For grilling small amounts of steaks or sausages, for making toast, and for au gra-

tin dishes.
The centre area under the grill heating element becomes hot.

†

Bottom heating

50 - 250 °C

For cooking in a bain marie and for the final baking stage.
The heat is emitted from below.

Š

Slow cooking

70 - 120 °C

For gentle and slow cooking of seared, tender pieces of meat in ovenware without 

a lid.
The heat is emitted evenly from the top and bottom at low temperatures.

Œ

Dough proving

35 - 55 °C

For leaving yeast dough and sourdough to prove and for culturing yogurt.
Dough will prove more quickly than at room temperature. The surface of the 

dough does not dry out.

‘

Top/bottom heating eco

50 - 275 °C

For energy-optimised cooking of selected dishes.
Heat is emitted evenly from the top and bottom.

ž

CircoTherm eco

40 - 200 °C

For energy-optimised cooking of selected dishes on one level without preheating.
The fan distributes the energy-optimised heat from the ring heating element in the 

back wall evenly around the cooking compartment.