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Place onion, garlic and butter in the solid stainless steel tray. Put the tray in the oven, select Full Steam 100 °C and cook for 3 minutes. Add rice, water, mushrooms and herbs and cook on FullSteam 100°C for 25 minutes. Remove the risotto from the oven and stir through the extra butter, parmesan and truffle oil. Season the risotto with salt and pepper and serve with extra parmesan cheese.

Important note: You are required to “cook-in” your appliance for the first time in order to remove the new-appliance smell. For FullSteam models you are also required to run a steam function before use. These steps are not covered in this video. Please check your user manual for further instructions on what is required before you begin using your new NEFF oven. Contact your local council or water supplier for water hardness information.

For our FullSteam and VarioSteam functions please refer to the individual videos on steam: How to use FullSteam: https://theneffkitchen.com.au/how_to_videos/how-to-use-fullsteam/ How to use VarioSteam: https://theneffkitchen.com.au/how_to_videos/how-to-use-variosteam/ Please note, this video does not replace your user manual. Please refer to your manual for more information on a selection of dishes and the ideal settings for each. This manual will show you which type of heating and temperate are best suited to your dish.

Place noodles in a small solid stainless steel tray with two cups of water. Place carrot and snow peas in the small perforated stainless steel tray. Put both the noodles and vegetables into a cold Neff FullSteam Oven, select FullSteam 100°C and cook for 2 minutes. Remove noodles and leave to soak in water for 5 minutes, then drain. Remove vegetables and set aside. Combine chicken mince, ginger, chilli sauce, coriander and cornflour and mix well. Roll teaspoons of the mixture into balls. Place meatballs on the large perforated stainless steel tray lined with baking paper. In a 4L capacity stainless steel bowl or tray, add the chicken stock, white pepper and lemon grass. Place both the meat balls and stock mixture in the Neff FullSteam oven, select FullSteam 100°C and cook for 10 minutes. Add the meatballs, vegetables, noodles, soy sauce and sesame oil to the stock mixture. Season the soup with salt if desired. Cook soup on FullSteam 100°C for a further 2 minutes. Ladle the soup into individual serving bowls and garnish with spring onions.

Line a universal pan with baking paper. Gently massage butter into chicken under the skin and over the skin. Massage olive oil over outside of chicken and season with salt and pepper. Place whole garlic cloves, preserved lemon and thyme under the skin of breast and drumsticks. Place chicken onto prepared universal pan; place onto level 3. Insert meat probe into chicken breast. Set oven to CircoRoasting® 200°C, core temperature 76°C, low steam. The oven will turn off when the core temperature has been reached (approximate cooking time is 40 minutes). The result is a beautifully cooked, moist and golden chicken!

Place all the curry paste ingredients into a blender. Process until it becomes a fine paste. Place the curry paste in a medium sized saucepan and cook on Induction level 6, stirring continuously until it becomes aromatic, add coconut milk and cream and stir well to ensure the curry paste is not sticking to the base of the saucepan. Increase the Induction level to 7.5 and bring to the boil. Meanwhile cut each chicken thigh into 6-8 pieces. Add the chicken to the saucepan and season with salt to taste. Reduce Induction level to 5 and simmer for 20 - 30 minutes, uncovered or until chicken is tender. Garnish with coriander and serve with steamed Basmati rice and warm naan.

When it comes to roasting poultry - the crispier the skin, the better! But how do you achieve a crispy skin without drying out the meat inside? With these simple steps, you’re on your way to achieving the perfect roast every time - tender and juicy on the inside, crispy on the outside! Step 1: Dry your bird Begin by patting your bird dry with a paper towel. If you’re cooking a whole bird, be sure to clean out the inside as well as the outside to remove all excess moisture. This is absolutely crucial to achieving crispy skin whether you’re cooking a whole bird or a piece of poultry such as the drumstick or breast. Step 2: Season with salt Adding salt is great for removing extra moisture as well as seasoning your bird! Spread over the entire surface of your bird and pat down into the skin firmly to ensure it doesn’t fall off when roasting. You can also add a sprinkle of black pepper and other spices for extra flavour. Step 3: Add butter or duck fat under the skin Next, slide butter or duck fat underneath the skins surface then prick the skin’s surface multiple times with a pin. This technique will cook the poultry from the inside out keeping it moist and flavoursome, while the butter or duck fat oozes out to crisp up the skin. Win win! Step 4: Rest overnight Once you’ve prepared your poultry, gently place it into your roasting pan and put it in the fridge for a few hours, preferably overnight. When you bird has turned a deeper colour and its skin has tightened due to the removal of moisture, it’s ready to roast! Allow it to rest and bring it back to room temperature before cooking. Step 5: Circo-Roast your bird Now it’s time to cook your bird! If you have a NEFF steam oven, place your bird onto a universal pan; place onto level 3. The space around your bird ensures good air circulation which is essential to an even consistent cook. Insert meat probe into the breast. Set oven to CircoRoasting 200°C, core temperature 76°C, low steam. The oven will turn off when the core temperature has been reached. This will ensure the roast has the right amount of air flow, moisture and heat for a perfect roast every time. Crispy skin on the outside, succulent and flavoursome meat on the inside. Enjoy!

Place the pork in a large bowl. Add the oil, honey, vinegar, garlic, shallot, lemon rind and juice, thyme, salt and pepper. Stir to combine and then marinate the pork for at least two hours in the refrigerator. Preheat the oven on CircoRoasting® to 190°C with VarioSteam® level 1. Remove the pork from the marinade and place on a shallow baking dish. Insert the MultiPoint MeatProbe into the thickest part of the pork and set the internal temperature to 65 – 68°C. Set minute minder for 15 minutes to remind you to add the figs. While the pork is cooking add figs to the marinade. After pork has cooked for 15 minutes, place the figs around the pork cut side up and pour over all of the marinade. Cook until internal temperature is reached or until pork is cooked to desired doneness. Remove pork from the oven and allow to rest. Figs can be returned to the oven to further caramelise if desired. Serve pork sliced on the diagonal with figs and spoon over sauce.

Place 10 x 150ml metal dariole moulds on the large perforated tray and set aside. Place milk and cream in a medium saucepan and warm over moderate heat. Add sugar, vanilla bean and scraped seeds. Roll the fig leaves up to release the flavour. Add to saucepan. Bring to a simmer then remove from heat; set aside for flavours to infuse. Whisk eggs and yolks together in a large bowl and set aside. To make the caramel, place sugar and water into a small saucepan and stir over low heat until sugar dissolves. Increase heat and bring to boil without stirring. Use a clean pastry brush dipped in water to wipe away any sugar crystals that form at the sides of the saucepan. When the caramel starts to turn golden brown, remove from heat. Divide caramel between dariole moulds to coat the bases. Pour cream mixture through a fine sieve into the eggs and whisk to combine. Carefully pour into the moulds to fill. Cover each mould with a piece of aluminium foil, placed shiny side down and press edges together to seal. Place the custards into the oven on level 3; select FullSteam 90°C. Select 25 minutes. Remove custards from oven. Allow to cool, then place in fridge for 1 hour to cool completely. To serve, unmould the fig custards by dipping the moulds in hot water. Run a small flexible spatula around the rim to help loosen the custard and invert onto a small serving plate. Press the cut side of the fig halves in sugar to coat. Use a blowtorch to caramelise the figs and serve with the custard. Garnish with chopped hazelnuts.