NEFF CIRCOTHERM - ROASTING CHART Manual

Neff CircoTherm
Meat Oven Temp ˚C
(CircoTherm
Beef 160˚C
Beef Filet
180˚C
Lamb
160˚C
Pork
160˚C
increase to 190˚C
Chicken 160˚C
Pheasant
170˚C
Turkey
160˚C
not stuffed
Duck and
160˚C
Goose
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 to 10 minutes before serving. This allows juices to settle.
During this time the internal temperature will increase slightly.
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Oven - Roasting Chart
®
Cooking time (approximate, see below*)
oven)
®
Rare 20 mins per 0.5kg
Medium 25 mins per 0.5kg
Well done 30 mins per 0.5kg
Medium rare 12 - 15 mins per 0.5kg
Medium 25 mins per 0.5kg
Well done 30 mins per 0.5kg
30 - 35 mins per 0.5kg
25 mins per 0.5kg
30 - 35 mins per 0.5kg
2 to 4kg cook as chicken
4.5 to 7kg 18 mins per 0.5kg
7.5 to 12kg 15 mins per 0.5kg
25 - 30 mins per 0.5kg
Special instructions
Roast uncovered.
Do not add extra fat.
Dry roast tender cuts only.
For tougher cuts pot roast.
Roast uncovered.
Roast uncovered.
Rub skin with oil.
Sprinkle with salt.
Increase temperature for the last
20 minutes.
Or use Circo Roast for last
I
20 minutes.
If stuffed, add weight of stuffing
to the weight of bird to calculate
time.
Insert skewer between thigh and
breast to ensure juices run clear.
Place bacon on breasts to prevent
drying.
Remove bacon for the last
10 minutes to brown the top.
Brush with melted butter if
desired.
Once brown cover with foil.
Uncover for the last half hour.
Insert skewer in the thickest part
of the thigh to insure the juices
run clear.
If stuffed, add weight of stuffing to
the weight of bird to determine
cooking time.
Roast uncovered.
Pierce skin during roasting to allow
fat to run off.
Brush with water, sprinkle with salt.
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