Search Results for 'Steam'

Perfecting crispy potatoes is every home cooks dream! You may have tried various techniques such as par-boiling, crushing or adding salt but the best way to achieve perfect results is by using FullSteam in a NEFF oven. Watch this video to see how! Wash, peel and cut your potatoes in segments. Then rinse in cold water and spread over an oven tray. Place in the oven on FullSteam at 100°C until very soft. Meanwhile heat some oil on another oven tray. Remove potatoes when cooked and place on tray with heated oil. Then heat up some extra oil and drizzle over potatoes. Add a sprinkle of salt and return to the oven at 200°C CircoTherm until crispy. Season with salt and pepper to serve. For other popular potato recipes visit: Make baked potato chips at home Dauphinoise potatoes recipe Cheesy jacket potatoes A fully functioning steamer and oven in one, our FullSteam oven allows you to cook with VarioSteam added moisture. Watch this video for more on how to use FullSteam: With features you won’t find anywhere else, NEFF appliances are designed to give food enthusiasts a more rewarding cooking experience.

Please note, this video does not replace your user manual. Please refer to your manual for more information. Check individual models for available steam functions.

New to VarioSteam or just after more information? Navigate to our dedicated VarioSteam page to read more about this versatile added steam function. Please refer to the using your water tank for steam cooking video to learn about refilling your tank: https://theneffkitchen.com.au/how_to_videos/using-your-water-tank-for-steam-cooking/ Please note, this video does not replace your user manual. Please refer to your manual for more information.

Please refer to the using your water tank for steam cooking video to learn about refilling your tank: https://theneffkitchen.com.au/how_to_videos/using-your-water-tank-for-steam-cooking/ Please note, this video does not replace your user manual. Please refer to your manual for more information.

Rinse the duck well and dry with kitchen paper. Combine five spice, sugar and salt and rub all over the duck, inside and out; stuff the cavity with ginger, garlic, spring onion and orange wedges. Place the duck on the perforated tray and use a skewer to pierce the duck skin all over. Set the oven to FullSteam mode; select 100°C and select 40 minutes cook time. Place an empty oven tray on the fourth shelf, below the duck, to catch any duck fat. Place duck on third shelf and cook; remove duck from oven. Remove the tray that contains all the rendered duck fat. Pour into a container and refrigerate or freeze for another use. Return oven tray to fourth shelf. In a small pot over medium heat, mix vinegar, honey and soy; brush mixture all over the duck to coat. Set the oven to Circotherm®; 180°C and select 60 minutes cook time. Place duck on third shelf and cook, basting every 15 minutes until the duck is lacquered and deep brown in colour. Meanwhile, place rice in medium saucepan with 4 cups cold water; bring to the boil; reduce heat to low, place lid on pot and cook for 45 minutes, or until water is absorbed and rice is tender. Remove duck from oven and rest, lightly covered with foil, for 15 minutes. Set oven to FullSteam; 100°C and select 10 minutes cook time. Place the vegetables on the perforated tray on the third shelf and cook. Serve the duck with the steamed greens and a bowl of red rice.

In a small bowl, combine water, yeast and sugar and stand for 5 minutes or until frothy. In the bowl of an electric mixer add sifted flour, baking powder, salt and oil. Add the yeast mixture and using the dough hook attachment knead for 10 minutes or until smooth and elastic. Add a little extra flour if the dough sticks to the sides of the bowl. Turn the dough onto a lightly floured surface and knead until smooth. Place dough in the oven and select Dough Prove function. Prove dough for 30 minutes. Meanwhile, make the pickled carrot salad by combining carrot, daikon, sugar, vinegar and salt in a bowl, mixing until well combined. Prepare the cabbage by tossing with spring onions, oils and salt and pepper to taste. To prepare the Sriracha chilli mayonnaise, combine mayonnaise, chilli sauce, zest and juice. Refrigerate until ready to serve. To make the steamed buns, line the large perforated stainless steel tray with baking paper. Divide the dough in half; wrap one half in plastic wrap. Roll remaining dough into a log shape; cut into 7 equal pieces. Knead each piece into a ball then using a rolling pin, roll into an oval shape about 7 cm x 10 cm. Turn the dough over and brush with a little vegetable oil. Fold the dough in half to make a bun and press the bun gently along the folded edge; place onto prepared tray. Repeat with the remaining dough, making sure to cover the buns with plastic wrap to prevent drying. Preheat the oven to 100°C FullSteam; add the buns, and steam for 10 minutes. Buns can remain in oven to keep warm while cooking Moreton Bay bugs. To cook the Moreton Bay bugs combine garlic, oil, butter, salt and pepper in a small bowl; brush over bugs. Preheat griddle plate on Induction cooktop on level 7. Brush griddle plate lightly with the extra oil. Cook the bugs, shell side down for 5 minutes each side, or until cooked through. Remove bug flesh from the shells and cut each half in half lengthways. To serve, take a steam bun and spread with Sriracha chilli mayonnaise. Top with cabbage, pickled carrot salad, Moreton Bay bug and garnish with coriander.

To make the hot butter sauce, melt the butter in a small pot on medium heat. Add ginger, curry paste, sugar, soy sauce, lime juice and zest. Allow to boil up. Meanwhile place the kaffir lime leaves in a solid steam tray and add trout fillets with the fish skin on the bottom side. Cook with FullSteam at 80˚C for four minutes on shelf position 2. Turn off the oven and allow another five minutes subsequent cooking. Take off the skin and place the fish on pre-heated plates. Add a few drops of the hot butter sauce and garnish with basil leaves. Season with fish spice salt (or herbal salt) and serve immediately.

Still deciding on what to purchase? Book a one-on-one NEFF consultation at our NEFF Showroom in South Melbourne. Our NEFF consultations offer a personalised, one-on-one discussion with a NEFF specialist to assist you with the products you are most interested in. Be guided through our range whilst you learn about the key features and taste the benefits of NEFF appliances, such as homemade cookies baked on CircoTherm® or mouthwatering dumplings cooked with FullSteam. Please complete the request form below to make a booking.

Still deciding on what to purchase? Book a one-on-one NEFF consultation at our NEFF Showroom in South Melbourne. Our NEFF consultations offer a personalised, one-on-one discussion with a NEFF specialist to assist you with the products you are most interested in. Be guided through our range whilst you learn about the key features and taste the benefits of NEFF appliances, such as homemade cookies baked on CircoTherm® or mouthwatering dumplings cooked with FullSteam. Please complete the request form below to make a booking.