YOUR NEW 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 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 clockface symbol appears below the
flashing 12:00. Use the rotary button to alter to 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
220°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).
CIRCOTHERM
®
ROASTING CHART
Meat Oven Temp °C
(CircoTherm
®
)
Approximate Cooking Time Special Instructions
Beef 160°C 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°C Medium rare – 12-15 minutes per lb
Chicken 160°C 25 minutes per lb plus 25 minutes If stuffed, add weight of stuffing to the weight of the
bird to calculate time. Insert skewer between thigh
and breast to ensure juices run clear.
Duck &
Goose
160°C 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°C 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°C 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°C, increase
to 190°C
30-35 minutes per lb plus 35 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°C 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 ensure
the juices run clear. Add stuffing to weight to
determine cooking time.
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 above are for
meats that are at room temperature. Times given above 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.
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