Simultaneous cooking on multiple levels

What is CircoTherm®?

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.

How does CircoTherm® work?

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.

What is the difference between 4D and 3D CircoTherm®?

How to make the most our of your CircoTherm® oven

How to use CircoTherm® on your NEFF oven
How to use CircoTherm

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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How to use CircoTherm® Intensive on your NEFF oven
CircoTherm Intensive

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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Temperature Conversion Chart
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
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.

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

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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