We are delighted you have chosen your new Neff oven and hope
that you will find this handy guide useful.
There are tips about using your new oven for the first time and a
function guide to refer to when you need to.
Setting the Clock
After connecting to the mains, the display 0:00 will blink. Press the
button until the clock face symbol appears below the flashing 12:00. Use the
rotary button to alter the time of day. Touch the button to confirm.
Before using the Oven for the First Time
Select CircoTherm® or Top/bottom heat function and turn to 200°C for 1
hour for the initial burnoff. Please ensure that all packaging has been removed
and the accessories have been washed in warm soapy water to remove any grease.
Using the Timer
To use the minute minder press the button to show a symbol. Use the rotary button to enter the time, the oven will set the time after a few seconds
delay, then start counting down. An acoustic signal wil sound until it is
canelled. This function will work independently of the oven so you can use it
to remind you whenever you like.
To Set the Oven for an Automatic Start/Stop Cooking
Period
Select the cooking function and press the to show the symbol and
use the rotary button to enter the cooking duration (how long the food needs to
cook for). Press the again to and use the rotary button to select
the end time (the time you want the food to be ready for).
please select an icon
CircoTherm®
A powerful fan draws air from the interior of the oven. It then heats up the air
and forces it right back into the oven cavity through strategically placed shaped
ducts in the rear wall. This system means the oven heats up rapidly, and needs little
or no preheating.
Defrost
The Hot Air fan will circulate unheated air through the oven to speed up defrosting
times. Ideal for delicate foods as well as fish and poultry.
CircoTherm® Intensive
Uses a combination of CircoTherm® and bottom heat. This is ideal for anything that
needs a crispy underside like pizzas, or speciality breads. It can also be used
for one stage pastry such as lemon meringue pie, eliminating the need for blind
baking.
Bread baking
Available on series 4 and 5 Neff ovens, the bread baking temperature varies between
180ºC and 220ºC. This is ideally suited to baking crusty bread with an open texture.
Up to three levels of bread can be baked at the same time.
Defrost
The CircoTherm fan will circulate unheated air through the oven to speed up defrosting
times. Ideal for delicate foods as well as fish and poultry.
Top/bottom heat
Providing conventional cooking heat sources at the top and bottom of the oven. Heat
travels to the centre of the oven by natural conduction. This is ideal for baking
pastries and scones.
Bottom heat
Providing heat from the bottom of the oven only, for more focused heat and control.
This method is ideal for pizza bases and pastry cases where you need a crispy underside.
Top heat
Perfect for flash browning dishes like cauliflower or macaroni cheese, when you
need to achieve a gratin finish. This is available on our range cookers.
Full surface grill
The grill element is situated in the oven roof. It is thermostatically controlled
and will cycle on and off to maintain the required temperature.
Centre surface grill
You can use just the centre section of the grill for smaller quantities.
CircoRoasting
The grill element cycles on and off alternately, and the fan distributes the heat
produced by the grill. This method can reduce cooking times by 35%-40% and is ideal
for meats and poultry if you're after a rotisserie result.
Dough proving
This function provides a warm, damp environment perfect for proving dough yeast.
Braising
A setting for long, slow gentle cooking at low temperatures, typically 4 to 5 hours.
Achieved by combining the top and bottom heat at 80ºC, the resulting food is thoroughly
cooked, tender and melts in the mouth.
Steam setting
A setting specifically used in conjuction with the Neff system steamer accessory
N8642X0. Giving you one of the healthiest cooking methods around.
Keep warm
This is typically 70ºC to 120ºC, and can be used to keep prepared food warm without
drying it out.
Plate warming
Hot air is circulated at 65ºC to safely warm your crockery.
Rapid heat
Reduces preheating times and where necessary is ideal for making scones and cooking
from frozen quicker than ever.
Oven cleaning
A special setting designed to keep CeramiClean® surfaces inside the oven as clean
as possible. On some models of Series 3 range, this is a manual feature, but on
the Series 5 and 6 range, the setting is fully electronic. Used on a regular basis,
it can keep your oven interior remarkably clean.
AquaCleanse®
AquaCleanse® is an aid to cleaning designed to soften greasy residues, which can
then be wiped away. All you need to do is place water and washing up liquid in the
base of the oven, then choose the symbol on your oven's control panel. This will
activate the bottom element to heat the water to 60ºC and use the steam to release
the residue. This is not an oven cleaning system.
Hot air
A fan draws air from the interior of the oven, then heats it up and forces it back
into the cavity to ensure even heat distribution. You'll find this feature on our
Pyrolytic and range cookers.
Pyrolytic
Pyrolytic cleaning is a self cleaning system for ovens. The process superheats the
oven to approximately 500°C, which burns off any deposits from baking, roasting
and grilling. You're left with a perfectly clean oven and a residue of fine ash
that's easily removed with a damp cloth.
Temperature Conversion Chart
CircoTherm® °C
Conventional °F
Electric °C
Gas Mark
100°C
200°C
100°C
1/4
110°C
225°C
110°C
1/4
120°C
250°C
130°C
1/2
130°C
275°C
140°C
1
140°C
300°C
150°C
2
150°C
325°C
160°C
3
160°C
350°C - 375°C
180°C - 190°C
4 - 5
170 C
400°C
200°C
6
180°C
425°C
220°C
7
190°C
450°C
230°C
8
200°C
475°C
250°C
9
CircoTherm® Roasting Chart
Meat
Oven Temp °C
Approx. cooking time
Special Instructions
Beef
160°
Rare - 20 minutes per lb plus 20 minutes
Medium - 25 minutes per lb plus 25 minutes
Well done - 30 minutes per lb plus 30 minutes
Roast uncovered. Do not add any extra fat.
Dry roast tender cuts only.
For tougher cuts pot roast.
Beef Fillet
180°
Medium - 12 - 15 minutes per lb
Chicken
160°
25 minutes per lb plus 25 minutes
If stuffed, add weight of stuffing to the weight of the bird to calculate the
time. Insert skewer between thigh and breast to ensure juices run clear
Duck & Goose
160°
25 - 30 minutes per lb
Roast uncovered. Pierce skin during roasting to allow fat to run off. Brush
with water, sprinkle with salt.
Lamb
160°
Medium - 25 minutes per lb plus 25 minutes
Well done - 30 minutes per lb plus 30 minutes
Roast uncovered. If using probe insert in the meaty section, avoid contact with
bone.
Pheasant
170°
30 - 35 minutes per lb plus 30 minutes
Place bacon on breasts to prevent drying. Remove bacon for the last 10 minutes
to brown the top.
Pork
160° increase to 190°
30 - 35 minutes per lb plus 30 minutes
Rub skin with oil. Sprinkle with salt. Increase temperature for the last 20
minutes. Or use CircoRoasting for last 20 minutes.
Turkey (unstuffed)
160°
8 - 12lbs same as chicken
12 - 20lbs 15 minutes per lb plus 15 minutes
20lbs & over 12 minutes per lb plus 12 minutes
Brush with melted butter or margarine if desired. Cover with foil. Uncover for
the last half hour. Insert skewer in the thickest part of the thigh to insure
the juices run clear. Add stuffing to weight to determine cooking time.
button until the clock face symbol appears below the flashing 12:00. Use the
rotary button to alter the time of day. Touch the button to confirm.
symbol and
use the rotary button to enter the cooking duration (how long the food needs to
cook for). Press the 
