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GETTING STARTED WITH YOUR NEFF OVEN

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 this time after a few seconds delay, then start counting down. An acoustic signal will sound until it is cancelled. 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).

TEMPERATURE CONVERSION CHART

The below conversion chart is for your guidance only. Slight variations in temperature can be expected during the cooking period. This in no way should affect the finished product.

CircoTherm® °CConventional °FElectric °CGas Mark
100°C200°F100°C1/4
110°C225°F110°C1/4
120°C250°F130°C

1/2

130°C275°F140°C

1

140°C300°F150°C

2

150°C325°F160°C

3

160°C350°F - 375°F180°C - 190°C

4 - 5

170 C400°F200°C

6

180°C425°F220°C

7

190°C450°F230°C

8

200°C475°F250°C

9

CIRCOTHERM® ROASTING CHART

GENERAL INSTRUCTIONS

When roasting, place the meat on the wire shelf over the roasting pan - as one unit in an appropriate shelf position.

EXTRA THICK

Joints may take longer to cook than long thin joints. All times given below are for meats that are at room temperature. Times given below are meant as a guide only and may vary according to personal taste. All meats should be rested for 5-10 minutes before serving. This allows the juices to settle. During this time the internal temperature will increase slightly.

MeatOven Temp °CApprox. cooking timeSpecial 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
Chicken160°25 minutes per lb plus 25 minutesIf 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 minutes per lbRoast uncovered. Pierce skin during roasting to allow fat to run off. Brush with water, sprinkle with salt.
Lamb160°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.
Pheasant170°30 - 35 minutes per lb plus 30 minutesPlace bacon on breasts to prevent drying. Remove bacon for the last 10 minutes to brown the top.
Pork160° increase to 190°30 - 35 minutes per lb plus 30 minutesRub 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 0.5kg/lb plus 15 minutes
20lbs & over 12 minutes per 0.5kg/lb plus 12 minutes
Brush with melted butter or margarine if desired. Only cover with foil to prevent browning. Insert skewer in the thickest part of the thigh to ensure the juices run clear. Add stuffing to weight to determine cooking time.
General InstructionsWhen roasting, place the meat
on the wire shelf over the roasting pan - as one
unit in an appropriate shelf position. Foil is an insulator so wrapping a joint will slow the cooking time.
EXTRA THICK joints may take longer to cook than long thin joints. All times given above are for meats that are at room temperature. Times given above are meant as a guide only and may very according to personal taste. All meats should be rested for 5 - 10 minutes before serving. This allows the juices to settle. During this time the internal temperature will increase slightly.
© BSH Home Appliances Ltd 2016
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