Cookbook

ManualsBrandsNEFF ManualsAppliancesN 70 Induction hob with integrated ventilation system 80 cm

Table Of Contents

The cookbook for the Neff cooktop with frying sensor

RECIPES FOR ANY

COOKING PERSONALITY.

The cookbook for the NEFF cooktop with frying sensor.

COOKING PASSION SINCE 1877

Summary of content (70 pages)

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COOKING PASSION SINCE 1877 RECIPES FOR ANY COOKING PERSONALITY. The cookbook for the NEFF cooktop with frying sensor.
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The cookbook for the Neff cooktop with frying sensor
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Imaginative recipes for bold cooks For us, the kitchen is the greatest workplace in the world. This is why we are passionately working to make it even smarter. As every amateur chef works on refining his dishes, so too do we aim to refine our products. This drives us on each and every day to seek new ideas which make even the preparation of food a treat. Whether refined starters, delicious rice or noodle stir-fries, side dishes, fine fish and meat recipes or tasty desserts.
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TABLE OF CONTENTS Frying sensor ..................................................................................................... 9 Information on your appliance and on this brochure. ......................................... 11 Starters and side dishes ................................................................................... 15 Sauces ............................................................................................................. 25 Meat and fish .................................
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FRYING SENSOR
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INFORMATION ON YOUR APPLIANCE AND ON THIS BROCHURE. THE FRYING SENSOR Using the frying sensor will make vegetables crunchy and meat crisp and juicy. The system heats up the frying pan, whereby visual and acoustic signals are provided when the temperature for your frying setting is reached. The frying sensor permanently monitors the desired temperature and keeps it constant.
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ABBREVIATIONS AND QUANTITIES 84
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ABBREVIATIONS NUTRITIONAL INFORMATION ml kcal Millilitres l Litres g Grams Fat carbs kg Kilograms cm Centimetres mm Millimetres tbsp Tablespoon tsp Teaspoon lvl Level hpd Heaped frzn Frozen For example min. Minutes Hours min. At least Carbohydrates Protein e.g. hr. Kilocalories approx. Approximately Ø Diameter WEIGHTS AND CAPACITY MEASURES 1 kg 1000 g 100 dg 2.
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STARTERS AND SIDE DISHES
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Green asparagus with honey [Index:] MCRC01072833_BO_Gruener_Spargel_m_Honig-010MCRC01072992_SE_Gruener_Spargel_m_Honig-007MCRC01072933_NF_Gruener_Spargel_m_Honig-012MCRC01072621_BA_Gruener_Spargel_m_Honig-016StartersVegetablesVegetarian recipesPreparation methodsRoastingRecipe categoriesStarters, Salads For 4 servings 16
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INGREDIENTS: PREPARATION 50 g walnuts, roughly chopped 30 g soft butter 1 bunch green asparagus, approx. 300 g Salt Pepper, freshly ground 3 tbsp honey 1. Heat the frying pan as indicated. After the acoustic signal, add the chopped walnuts to the frying pan, toast and place to one side. Per serving: 200 kcal, 13 g carbs, 15 g fat, 4 g protein 2. Then melt the butter in the frying pan as indicated and fry the asparagus in it. Season with salt and pepper. Frying SensorFrying settingSetting 4Cooking.Hob.
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Chicken nuggets [Index:] MCRC01072798_BO_Chicken_Nuggets-006MCRC01072981_SE_Chicken_Nuggets-017MCRC01072919_NF_Chicken_Nuggets-005MCRC01072586_BA_Chicken_Nuggets-018PoultryChickenPreparation methodsRoastingRecipe categoriesPoultry Makes approx.
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INGREDIENTS: PREPARATION 400 g chicken breast fillet Salt Pepper, freshly ground 2 eggs 100 g cornflakes 2 tbsp flour 4 tbsp sunflower oil 1. Rinse the chicken breast fillets under cold water and pat dry with kitchen towel. Season with salt and pepper and cut into approx. 20 pieces of equal size. Per serving: 365 kcal, 26 g carbs, 16 g fat, 30 g protein 4. Add the flour to the pieces of meat. Coat the meat with the flour until it no longer sticks. 2. Whisk the eggs in a small bowl. 3.
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Breaded feta sticks [Index:] MCRC01072874_BO_Panierte_Feta_Sticks-008MCRC01072523_SE_Panierte_Feta_Sticks-013MCRC01072955_NF_Panierte_Feta_Sticks-022MCRC01072727_BA_Panierte_Feta_Sticks-011Side dishesPreparation methodsRoastingRecipe categoriesSide dishes, Bakes Makes approx.
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INGREDIENTS: PREPARATION 200 g feta cheese Pepper, freshly ground 2 eggs 2 tbsp flour 6 tbsp breadcrumbs 2 tbsp cooking oil 1. Cut the feta into eight pieces and season with pepper. Per serving: 316 kcal, 17 g carbs, 21 g fat, 14 g protein 4. Heat the frying pan as indicated.After the acoustic signal, add the cooking oil and breaded feta pieces to the frying pan and fry on both sides until golden. 2. Crack the eggs into a bowl and whisk. Add both the flour and breadcrumbs into two deep plates. 3.
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Patatas Bravas [Index:] MCRC01072883_BO_Patatas_Bravas-008MCRC01072534_SE_Patatas_Bravas-025MCRC01072958_NF_Patatas_Bravas-013MCRC01072735_BA_Patatas_Bravas-011StartersVegetablesPotatoesVegetarian recipesPreparation methodsRoastingRecipe categoriesStarters, Salads For 2 servings 22
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INGREDIENTS: PREPARATION 500 g potatoes 300 ml vegetable oil Salt 1. Wash, peel and cut the potatoes into approx. 3 cm cubes. Per serving: 395 kcal, 39 g carbs, 24 g fat, 5 g protein 2. Heat the frying pan as indicated. After the acoustic signal, add the vegetable oil and potatoes to the frying pan. 3. Remove the fried diced potatoes from the frying pan and drain on kitchen towel. Frying SensorFrying settingSetting 3Cooking.Hob.EnumType.FryingSensorLevel.Level03DurationAfter the signal, fry for approx.
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SAUCES.
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Bolognese sauce [Index:] MCRC01072899_BO_Sauce_Bolognese-010MCRC01073007_SE_Sauce_Bolognese-008MCRC01072971_NF_Sauce_Bolognese-010MCRC01072763_BA_Sauce_Bolognese-012Side dishesMeatBeefPreparation methodsRoastingBoilingRecipe categoriesSide dishes, Bakes For 4 servings 26
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INGREDIENTS: PREPARATION 1 onion 2 cloves garlic 1 carrot 3 tbsp sunflower oil 300 g minced beef 100 ml red wine 2 tbsp tomato purée 1 large tin peeled tomatoes 2 bay leaves ½ tsp basil Salt Pepper, freshly ground 1. Peel and finely chop the onion and garlic. Peel and finely dice the carrot. Per serving: 299 kcal, 9 g carbs, 20 g fat, 18 g protein 2. Heat the frying pan as indicated and after the signal, add the cooking oil and vegetables to the frying pan. 3.
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MEAT AND FI SH.
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Mozzarella meatballs [Index:] MCRC01072855_BO_Mozzarella_Hackbaellchen-012MCRC01073005_SE_Mozzarella_Hackbaellchen-007MCRC01072945_NF_Mozzarella_Hackbaellchen-015MCRC01072679_BA_Mozzarella_Hackbaellchen-018MeatBeefPreparation methodsRoastingRecipe categoriesMeat For 4 servings 30
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INGREDIENTS: PREPARATION 1 small onion, approx. 70 g ½ pepper 2 tbsp cooking oil 125 g mozzarella 2 eggs 2 tbsp breadcrumbs 450 g minced beef Salt Pepper 4 tbsp cooking oil 1. Peel the onion and wash the pepper. Chop both of them finely. Heat the frying pan as indicated. After the signal, fry the onion and pepper in 2 tbsp oil until soft and place to one side. Per serving: 551 kcal, 8 g carbs, 43 g fat, 33 g protein 2. Cut the mozzarella into eight cubes. Frying SensorFrying settingSetting 2Cooking.
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Chicken and peach skewers [Index:] MCRC01072884_BO_Pfirsich_Gefluegelspiesse-012MCRC01072538_SE_Pfirsich_Gefluegelspiesse-010MCRC01072959_NF_Pfirsich_Gefluegelspiesse-015MCRC01072737_BA_Pfirsich_Gefluegelspiesse-007PoultryChickenPreparation methodsRoastingRecipe categoriesPoultry For 4 servings 32
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INGREDIENTS: PREPARATION 2 peaches, approx. 150 g each 500 g chicken breast 4 kebab skewers Salt Pepper, freshly ground 2 tbsp olive oil 1. Wash and peel the peaches and cut into 20 pieces of approx. 2 cm in size. Per serving: 211 kcal, 7 g carbs, 7 g fat, 30 g protein 2. Rinse the chicken breast under cold water and pat dry with kitchen towel. Cut into 20 cubes, approx. 2 cm in size too. 3. Thread the meat and the peach alternately on to the kebab skewers and season with salt and pepper. 4.
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Mediterranean fish skewers [Index:] MCRC01072853_BO_Mediterrane_Fischspiesse-014MCRC01073004_SE_Mediterrane_Fischspiesse-010MCRC01072944_NF_Mediterrane_Fischspiesse-014MCRC01072640_BA_Mediterrane_Fischspiesse-015FishSaltwater fishFreshwater fishPreparation methodsRoastingRecipe categoriesFish For 4 servings 34
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INGREDIENTS: PREPARATION 200 g red perch fillet ½ red pepper 1 small courgette, approx. 100 g 12 prawns without shells 4 kebab skewers 1 lemon 4 tbsp olive oil ½ tsp thyme ½ tsp rosemary ½ tsp oregano ½ tsp basil 1 clove garlic Salt Pepper, freshly ground 3 tbsp vegetable oil 1. Rinse the fish fillet under cold water and pat dry with kitchen towel. Cut it into large cubes. Per serving: 276 kcal, 2 g carbs, 23 g fat, 15 g protein Frying SensorFrying settingSetting 3Cooking.Hob.EnumType.
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Rump steak with crispy fried onions MCRC01072896_BO_Rumpsteak_m_Roestzwiebeln-006MCRC01072563_SE_Rumpsteak_m_Roestzwiebeln-016MCRC01072967_NF_Rumpsteak_m_Roestzwiebeln-018MCRC01072762_BA_Rumpsteak_m_Roestzwiebeln-015MeatBeefPreparation methodsRoastingRecipe categoriesMeat For 2 servings 36 [Index:]
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INGREDIENTS: PREPARATION 1 large onion, approx. 150 g ½ tsp ground paprika 2 tbsp flour 200 ml vegetable oil 2 rump steaks, 180 g each 1 tsp vegetable oil Salt Pepper, freshly ground 1. Peel the onions and cut into thin rings. Mix the paprika and flour together and toss the onion rings in the mixture. Shake off the excess flour. Per serving: 670 kcal, 15 g carbs, 50 g fat, 41 g protein 2. Heat the frying pan as indicated.
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Pork escalope in a herb and garlic crumb coating MCRC01072903_BO_Schnitzel_m_Kraeuter_Knoblach_Panade-011MCRC01072574_SE_Schnitzel_m_Kraeuter_Knoblach_Panade-013MCRC01072973_NF_Schnitzel_m_Kraeuter_Knoblach_Panade-019MCRC01072770_BA_Schnitzel_m_Kraeuter_Knoblach_Panade-020MeatPorkPreparation methodsRoastingRecipe categoriesMeat For 4 servings 38 [Index:]
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INGREDIENTS: PREPARATION 2 eggs 2 tbsp flour 8 tbsp breadcrumbs 1 clove garlic ½ tsp basil, dried ½ tsp oregano, dried 4 pork escalopes, 120 g each Salt Pepper, freshly ground 5 tbsp sunflower oil 1. Whisk the eggs in a deep plate. Put both the flour and breadcrumbs into deep plates. Per serving: 457 kcal, 28 g carbs, 22 g fat, 36 g protein 2. Peel and finely chop the garlic. Together with the herbs, add to the breadcrumbs and mix it all. 3.
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Fillet of pork wrapped in bacon [Index:] MCRC01072905_BO_Schweinefilet_im_Speckmantel-006MCRC01072575_SE_Schweinefilet_im_Speckmantel-006MCRC01072974_NF_Schweinefilet_im_Speckmantel-014MCRC01072779_BA_Schweinefilet_im_Speckmantel-006MeatPorkPreparation methodsRoastingRecipe categoriesMeat For 4 servings 40
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INGREDIENTS: PREPARATION 400 g fillet of pork Salt Pepper, freshly ground 8 rashers bacon 1 tbsp vegetable oil 1. Rinse the fillet of pork under cold water and pat dry with kitchen towel. Cut into eight pieces of equal size and season very lightly with salt and pepper. Per serving: 257 kcal, 0 g carbs, 18 g fat, 24 g protein 2. Wrap the bacon rashers round them. 3. Heat the frying pan as indicated.
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Fried trout [Index:] MCRC01072820_BO_Gebratene_Forelle-007MCRC01072987_SE_Gebratene_Forelle-012MCRC01072928_NF_Gebratene_Forelle-12MCRC01072606_BA_Gebratene_Forelle-009FishSaltwater fishFreshwater fishPreparation methodsRoastingRecipe categoriesFish For 2 servings 42
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INGREDIENTS: PREPARATION 2 trout, 250 g each Salt Pepper, freshly ground 2 tbsp vegetable oil 1. Rinse the trout briefly in cold water and pat dry with kitchen towel. Per serving: 389 kcal, 0 g carbs, 20 g fat, 51 g protein 2. Season the fish with salt and pepper inside and out. 3. Heat the frying pan as indicated. After the signal, add the cooking oil and trout to the frying pan and fry on both sides. Frying SensorFrying settingSetting 3Cooking.Hob.EnumType.FryingSensorLevel.
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VEGTABLES AND STI R FRI ES.
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Fried mushrooms [Index:] MCRC01072825_BO_Gebratene_Pilze-005MCRC01072988_SE_Gebratene_Pilze-009MCRC01072929_NF_Gebratene_Pilze-029MCRC01072607_BA_Gebratene_Pilze-007Side dishesVegetablesMushroomsPreparation methodsRoastingRecipe categoriesSide dishes, Bakes For 2 servings 46
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INGREDIENTS: PREPARATION 400 g button mushrooms 1 clove garlic 75 g diced bacon 2 tbsp sunflower oil 1 tbsp sesame seeds 1 tsp salt 1. Wipe and slice the mushrooms. Peel the garlic and chop finely. Per serving: 424 kcal, 3 g carbs, 41 g fat, 13 g protein 2. Heat the frying pan as indicated and after the acoustic signal, add the cooking oil, button mushrooms, diced bacon and garlic to the frying pan. Fry stirring continuously until the mushrooms are cooked and slightly brown. 3.
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Filled pancakes [Index:] MCRC01072828_BO_Gefuellte_Pfannkuchen-012MCRC01072990_SE_Gefuellte_Pfannkuchen-011MCRC01072931_NF_Gefuellte_Pfannkuchen-007MCRC01072614_BA_Gefuellte_Pfannkuchen-014Savoury bakingVegetarian recipesPreparation methodsRoastingRecipe categoriesVegetarian recipes For 2 servings 48
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FOR THE PANCAKE BATTER: PREPARATION 100 g flour 2 eggs 150 ml milk Salt 4 tsp sunflower oil 1. For the pancakes, prepare a smooth batter with the flour, eggs, milk and salt. FOR THE FILLING: 3. Heat the frying pan as indicated and after the signal, add 1 tbsp cooking oil to the frying pan. Pour a quarter of the batter into the frying pan to make a thin pancake and cook for 1-2 minutes on each side. Cook three other pancakes one after another in the same way and keep them warm. ½ pepper, approx.
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Stir-fried rice [Index:] MCRC01072889_BO_Reispfanne-002MCRC01072552_SE_Reispfanne-011MCRC01072963_NF_Reispfanne-015MCRC01072749_BA_Reispfanne-019Vegetarian recipesPreparation methodsRoastingRecipe categoriesVegetarian recipes For 4 servings 50
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INGREDIENTS: PREPARATION 1 carrot 1 onion 1 clove garlic 1 small red pepper 150 g white cabbage 3 eggs 4 tbsp soy sauce 300 g rice, cooked Salt Pepper, freshly ground 2 tbsp parsley, chopped 4 tbsp cooking oil 1. Peel the carrot, onion and garlic and dice finely. Wash and de-seed the peppers and wash the cabbage. Cut the pepper and the white cabbage into strips. Per serving: 311 kcal, 28 g carbs, 17 g fat, 10 g protein 2. Mix the eggs with 1 tbsp soy sauce. 3. Heat the frying pan as indicated.
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Stir-fried scampi [Index:] MCRC01072901_BO_Scampi_Pfanne-013MCRC01072570_SE_Scampi_Pfanne-018MCRC01072972_NF_Scampi_Pfanne-015MCRC01072766_BA_Scampi_Pfanne-011FishSeafoodPreparation methodsRoastingRecipe categoriesFish For 2 servings 52
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INGREDIENTS: PREPARATION 1 red chilli 3 cloves garlic 200 g scampi without heads and shells 6 tbsp olive oil 150 g cherry tomatoes 80 g olives pitted Salt 2 tbsp lemon juice 1 bunch parsley 1. Wash and halve the chilli. Remove the seeds. Peel the garlic and chop together with the chilli. Per serving: 505 kcal, 7 g carbs, 43 g fat, 21 g protein 2. Chop the parsley finely and place to one side. 3. Heat the frying pan as indicated. Fry the scampi briefly in hot olive oil.
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Stir-fried noodles [Index:] MCRC01072860_BO_Nudelpfanne-010MCRC01072505_SE_Nudelpfanne-013MCRC01072951_NF_Nudelpfanne-026MCRC01072716_BA_Nudelpfanne-011Side dishesMeatBeefPreparation methodsBoilingRoastingRecipe categoriesMeat For 4 servings 54
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INGREDIENTS: PREPARATION 1 bunch spring onions 2 carrots 1 piece ginger, walnut-sized 2 cloves garlic 3 tbsp cooking oil 200 g minced beef 150 g bean sprouts 250 g cooked noodles 4 tbsp soy sauce Lemon juice Salt Cayenne pepper 1. Peel the spring onions and the carrots and cut into small strips. Peel the ginger and garlic and chop finely. Per serving: 350 kcal, 27 g carbs, 19 g fat, 19 g protein 2. Heat the frying pan as indicated.
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EG DI SHES.
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Italian omelette [Index:] MCRC01072838_BO_Italienisches_Omelett-006MCRC01072996_SE_Italienisches_Omelett-019MCRC01084549_NF_Italienisches_Omelett-014MCRC01072632_BA_Italienisches_Omelett-011Savoury bakingVegetarian recipesPreparation methodsRoastingRecipe categoriesVegetarian recipes For 4 servings 58
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INGREDIENTS: PREPARATION 1 jar dried tomatoes in oil, filling quantity 285 g 125 g mozzarella 8 eggs 150 ml cream Salt Black pepper, freshly ground 1 bunch fresh basil 4 tsp butter 1. Drain the dried tomatoes and the mozzarella and cut them both into small pieces. Per serving: 452 kcal, 9 g carbs, 36 g fat, 23 g protein 2. Whisk the eggs with the cream. Rinse the basil and shake dry. Put some basil leaves to one side. Cut the rest into small pieces and mix it into the egg mixture.
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Potato omelette [Index:] MCRC01072842_BO_Kartoffelomelett-013MCRC01072999_SE_Kartoffelomelett-016MCRC01072939_NF_Kartoffelomelett-024MCRC01072634_BA_Kartoffelomelett-019Savoury bakingVegetarian recipesVegetablesPotatoesPreparation methodsRoastingRecipe categoriesVegetarian recipes For 4 servings 60
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INGREDIENTS: PREPARATION 700 g potatoes 1 onion, approx. 100 g 7 eggs 1 tsp salt Pepper, freshly ground 250 ml olive oil 1. Peel the potatoes and onions and cut into approx. 1-2 cm sized pieces. Per serving: 438 kcal, 30 g carbs, 28 g fat, 16 g protein 2. Whisk the eggs in a large bowl with salt and pepper. 3. Heat the olive oil in the frying pan as indicated. After the audible signal has sounded, fry the potato and onion pieces in the hot frying pan for 20-25 minutes. 4.
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DESSERTS
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Fruit in batter [Index:] MCRC01072863_BO_Obst_im_Backteig-011MCRC01072512_SE_Obst_im_Backteig-013MCRC01072952_NF_Obst_im_Backteig-016MCRC01072717_BA_Obst_im_Backteig-014DessertsPreparation methodsRoastingRecipe categoriesDesserts, Sweet desserts For 4 servings 64
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INGREDIENTS: PREPARATION 2 eggs Salt 60 g sugar 140 g flour 100 ml white wine 2 tbsp olive oil 20 pieces of seasonal fruit, e.g. strawberries, damsons, figs, banana pieces or apple slices 1. Separate the eggs and whisk the egg white until stiff with a pinch of salt. Gradually add the sugar and continue to whisk the egg white. FOR DEEP FRYING: 400 ml vegetable oil 2. Mix the flour, white wine, olive oil and egg yolk to a smooth batter. 3.
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Index of recipes B Bolognese sauce, 26 Breaded feta sticks, 20 C Chicken and peach skewers, 32 Chicken nuggets, 18 F Filled pancakes, 48 Fillet of pork wrapped in bacon, 40 Fried mushrooms, 46 Fried trout, 42 Fruit in batter, 64 G I M Green asparagus with honey, 16 Italian omelette, 58 Mediterranean fish skewers, 34 Mozzarella meatballs, 30 P Patatas Bravas, 22 Pork escalope in a herb and garlic crumb coating, 38 Potato omelette, 60 R S Rump steak with crispy fried onions, 36 Stir-fried noodle
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Notes Notes
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Notes *9001116060* 9001116060 NFFS4I 991217 en