GETTING STARTED
WITH YOUR NEFF OVEN
CircoTherm® – forced ai r system i deal for cook ing on 3 levels
(shelves 1,3 ,4). This oper ates at lowe r temper atures wh ich
keeps you r oven cleane r because th ere is less s pittin g and
soiling.
CircoTherm
®
Intens ive – this set ting uses the bot tom eleme nts
at the sa me time. It ’s great for i tems such a s frozen piz zas as
you can ach ieve a crispy b ase and als o for pastr y tarts an d deep
dish ite ms.
Bread b aking – pro vides a high er temper ature for cr usty
golden lo aves.
Defros t – circulat es room tem peratur e air around the foo d.
Top/botto m heat – for conve ntional sin gle shelf coo king (using
shelf lev el 2 to give cent re oven tem peratur e). Ideal for do uble
crus t pies and ri ch fruit c akes.
Botto m heat – idea l for casser oles, wa ter bath coo king, bak ing
past ry blind .
Top heat – per fect for fla sh browni ng dishes like c auliflower o r
macaro ni cheese w hen you need to a chieve a gr atin finish .
Full sur face grill – ther mosta tically con trolled . ALWAYS G RILL
WITH TH E DOOR CLOSED.
Centr e surfa ce grill – gre at for times w hen you only n eed to gril l
a few items . ALWAYS GRILL WITH T HE DOOR CLOS ED.
CircoRo asting – t he grill el ement cycl es on and off a lterna tely
and the fa n distr ibutes th e heat to give a r otisser ie effec t.
Dough pr oving – allow s fast gen tle moist r ising of bre ad and
yeast d oughs.
Low tempe rature co oking – a spe cial set ting for hob sea led
prime cu ts of meat a nd poultr y. M eat/pou ltry is pl aced in a
pre- heated dis h and trans ferred i nto the oven . The low
temper ature setti ng uses a fixed te mperat ure to gentl y and
slowly te nderise w ithout o vercooki ng, resul ting in meat /poultry
that is pin k, juicy a nd melts i n the mout h.
Steam set ting – for use with Sy stem Stea mer accesso ry only.
Keep war m – typically 66°C to 120°C a nd can be use d to keep
prepar ed food warm.
Plate wa rming set ting – hot air is circu lated at 65°C to sa fely
warm cr ocker y.
Rapid he at up – redu ces pre-h eating tim es when app ropria te.
Oven cle aning – this is a f unctio n for use when yo ur oven has
CeramiClean
®
liner s. It intr oduces addi tional he at to ensure t he
liner s work more e ffecti vely.
Pyro litic clea ning – applic able to the C 67P70 compac t appliance
and B15P42/B16P42 sing le ovens.
A
B
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D
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G
H
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J
L
M
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P
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USEFUL NUMBERS:
Customer Service: 0844 892 8989
Produc t Advice: 0844 892 8926
Replacement Spare Parts & Accessories: 0844 892 8921
The Recipe Collection order line: 0 844 892 9039
www.neff.co.uk
COOKING FUNCTIONS GUIDE
TEMPERATURE
CONVERSION CHART
CircoTherm
®
°C
Conventional°FElectric°CGas Mark
100°C 200°F 100°C ¼
110 °C 2 25° F 110° C ¼
120 °C 250°F 130° C ½
130 °C 275°F 14 0°C 1
140 °C 300°F 150° C 2
150°C 325°F 160°C 3
160 °C 350 -375° F 180 -190°C 4-5
170°C 400°F 200°C 6
180 °C 425°F 220°C 7
190 °C 450°F 230°C 8
200°C 475°F 250°C 9
IMPORTANT NOTE: The above conversion char t is for
your guidance only. Slight var iations in temperature can be
expected during the cooking period. This in no way should
affect the finished pr oduct.
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
Afte r connec ting to the mains the display 0:00 will blink. Press
the
but ton until the clockface symbol appear s below the
flashing 12:00. Use the rotar y but ton to alter to t ime of day.
Touch the button to confirm.
BEFORE USING THE OVEN FOR THE FIRST TIME
Select CircoTherm
®
or Top/bot tom heat function and turn to
220°C for 1 hour fo r the ini tial burnoff. Please ensure that all
packaging has been removed an d the accessories have been
washed in warm soapy water to remove a ny grease.
USING THE TIMER
To use the minute minder press the
but ton to show a
symbol. Use the rotary bu tton to enter the time , the ove n
will set this time after a few seconds delay, then st art counting
down. An acoustic signal will sound until it is cancelled. This
func tion 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 rot ary button to sele ct the end
time (the time you want the food to be ready for).
CIRCOTHERM® ROASTING CHART
Meat O ven 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 minu tes per lb plus 3 0 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 stuf fed, add weight of stuffing to the weight of the
bird to calculate time. Insert skewer between thigh
and brea st to ensur e juices run clear.
Duck &
Goose
160 °C 25-30 minutes per lb Roast uncovered. Pierce skin during roas ting to
allow fat to r un off. Br ush with water, sprinkle with
salt.
Lamb 160 °C Medium – 25 minutes per lb plus 25 minutes
Well done – 30 minu tes per lb plus 3 0 minutes
Roast uncovered. If using probe inse rt in the meaty
section, avoid contac t with bone.
Pheasant 170°C 30-35 minutes per lb plus 30 minutes Place bacon on breasts to prevent dr ying. Remove
bacon for the la st 10 minutes to brown the top.
Pork 160°C, incr ease
to 190°C
30-35 minutes per lb plus 35 minutes Rub skin with oil. Sprinkle with s alt. Increase
temper ature for the last 20 minu tes, or use
CircoRoasting for last 20 minutes.
Turkey
(unstuffed)
160 °C 8-12lbs same as chicken
12-20 lbs 15 minutes per lb plus 15 minutes
20lbs & over 12 minutes per lb plus 12 minutes
Brush with melted butter or margar ine if desired.
Cover with foil. Uncover for the last half hour. Insert
skewer in the thickest part of the thigh to ensure
the juices r un clear. Add stuf fing to weight to
determine cooking time.
GENER AL INSTRUCTIONS:
When roa sting, place the meat
on the wire shelf over the
roasting pan – as one unit in an
appropr iate shelf position.
EXTRA THICK joints may take longer to cook t han 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 befor e serving. This allows
the juices to settle. During this time the inter nal temperature will increase slightly.
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