Welcome To The World Of Neff - Sampford IXL

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CircoTherm Roasting Chart
Meat Oven Temp C°
(CircoTherm)
Approximate Cooking Time Special Instructions
Beef 160° Rare 20 min per 0.5kg/lb plus 20 min
Medium 25 min per 0.5kg/lb plus 25 min
Well done 30 min per 0.5kg/lb plus 30 min
Beef Filet 180° Medium rare 12 - 15 min per 0.5kg/lb
Lamb 160° Medium 25 min per 0.5kg/lb plus 25 min
Well done 30 min per 0.5kg/lb plus 30 min
Pork 160° Increase
to 190°
Roast uncovered. Do not add
extra fat. Dry roas tender cuts
only. For tougher cuts pot roast
Roast uncovered.
30 - 35 min per 0.5kg/lb plus 35 min Rub skin with oil. Sprinkle
with salt. Increase temperature
for the last 20 minutes.
Or use Circo Roast for last
20 mins.
Chicken 160° 25 min per 0.5kg/lb plus 25 min 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.
Pheasant 170° 30 - 35 min per 0.5kg/lb plus 30 min Place bacon on breasts to
prevent drying. Remove
bacon for the last 10 mins
to brown the top.
Turkey
Unstuffed
160° 2-4kg 5-10 lb same as chicken
4.5-7kg 11-16lb 18 min per 0.5kg/lb
plus 18 min
7.5-12kg 12-25lb 15 min per 0.5kg/lb
plus 15 min
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 insure the juices run clear.
add stuffing to weight to
determine cooking time
Duck & Goose 160° 25 - 30 min per 0.5kg/lb Roast uncovered. Pierce skin
during roasting to allow fat to
run off. Brush with water,
sprinkle with salt.
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 berfore serving. This
allows the juices to settle. During this time the internal temperature will increase slightly.
Type Cooking Time Instructions
Lamb Chops
1cm ( 1/ 2 inch) thick
Steak
1 - 2 cm ( 1/ 2 - 3/ 4 inch)
thick,
175 - 225 g (6 - 8 oz)
weight
Pork Chops
about 1 - 2cm
( 1/ 2 - 3/ 4 inch) thick
Chicken Joints
Sausages
Hamburger
CircoTherm Grilling
180 - 190°
180 - 190°
180 - 190°
180 - 190°
180 - 190°
180 - 190°
20 - 25 minutes
Medium rare:
12 - 15 minutes or until
spongy to touch.
Medium:
15 - 25 minutes or until
slightly firmer and more
resistant to touch.
Well done:
25 - 35 minutes or until
firm to touch.
30 - 45 minutes
depending on size
and weight.
30 - 45 minutes
depending on size
and weight
Small sousages
20 minutes.
Largge sausages
25 - 30 minutes.
25 - 30 minutes.
Cooking Time: may vary according to weight, thickness and temperature of the meat.
For very rare steaks, grill in the conventional manner or CircoTherm grill from frozen.
Place on wire shelf.
Season with pepper and
rosmary. Thicker chops
will take 30 - 35 minutes.
Place on wire shelf.
Season with pepper.
Brush with butter or oil
(if desired) after they
begin to brown.
Place on wire shelf.
Brush with fat if very lean;
may be topped with
pineapple and grated
cheese if desired.
Place on wire shelf.
Brush with melted butter and
paprika or barbecue sauce.
Place on wire shelf.
Place on wire shelf.
Place on wire shelf.
Season; may be brushed
with barbecue sauce
if desired.
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