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Simultaneous cooking on multiple levels
What is CircoTherm®?
With CircoTherm®, you can evenly cook completely different dishes at one time, using all oven levels, without any intermingling flavours. This hot air seals food quickly, retaining moisture and preventing flavour transfer.
Your fishcakes will taste like fish and your muffins will taste like muffin.
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How does CircoTherm® work?
CircoTherm® works by drawing air in from the oven via a powerful stainless steel fan. It then heats up the air and forces it right back into the oven cavity through strategically placed ducts in the rear wall.
As a result, the desired temperature is reached much more quickly and is distributed more evenly throughout the oven.
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What is the difference between 4D and 3D CircoTherm®?
4D CircoTherm®
Offering all the benefits of our original 3D system, 4D CircoTherm® combines a balanced stainless steel fan with a specially designed back panel and state-of-the-art electronic motor for optimum multi-level results. The electronic motor automatically switches air rotation every few minutes to deliver even better heat distribution, facilitating cooking & baking on up to 4 levels simultaneously. 4D CircoTherm® is an energy efficient alternative to our 3D system and is standard on all N70 & N90 single ovens.
3D CircoTherm®
Standard on all N50 single and double ovens, our original and renowned 3D CircoTherm® system combines a specially designed fan and back panel to deliver even cooking & baking on up to three levels – allowing you to cook, bake or roast your starter, main and dessert at the same time with no intermingling of flavours.
How to make the most our of your CircoTherm® oven
Ever wished you could cook a full course dinner in one go? Learn here how to use the CircoTherm® smart technology on your NEFF oven to do it effortlessly.
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Do you want to cook a perfectly crispy pizza? Find out how to use the CircoTherm® Intensive function on your NEFF oven to achieve this and more.
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| CircoTherm® °C | Conventional °F | Electric °C | Gas Mark |
| 100°C | 200°F | 100°C | 1/4 |
| 110°C | 225°F | 110°C | 1/4 |
| 120°C | 250°F | 130°C | 1/2 |
| 130°C | 275°F | 140°C | 1 |
| 140°C | 300°F | 150°C | 2 |
| 150°C | 325°F | 160°C | 3 |
| 160°C | 350°F - 375°F | 180°C - 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 |
GENERAL INSTRUCTIONS
When roasting, place the meat on the wire shelf over the roasting pan - as one unit in an appropriate shelf position.
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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.
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| 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 minutes per lb | Roast uncovered. Pierce skin during roasting to allow fat to run off. Brush with water, sprinkle with salt. |
| Lamb | 160° | 25 minutes per lb | Roast uncovered. Pierce skin during roasting to allow fat to run off. Brush with water, sprinkle with salt. |
| 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 | 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. |
| 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 Instructions | When 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. |
Slide&Hide® Ovens
Our unique Slide&Hide® Oven is the ideal choice for space saving kitchens with big ideas. As the name suggests, the innovative oven door slides and hides to fit smoothly under the cavity, allowing you closer accessibility to your cooking.
Alongside CircoTherm® hot air system, there are a host of features and functions available, there's a Slide&Hide® Oven for every Cookaholic..
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