Neff B46W74 Merkblatt

Your New Neff Oven

We are delighted you have chosen 
your new Neff oven and hope that 
you will fi nd this handy guide useful.

There are tips about using your 
oven for the fi rst time and a 
function guide to refer to when
you need to.

Setting the Clock

After connecting to the mains the 
display 0:00 will blink. Press the 

 button until the clockface 

symbol appears below the fl ashing 
12:00. Use the rotary button to
alter to time of day. Touch the
button to confi rm.

Before Using the 
Oven for the First 
Time

Select CircoTherm

®

 or Top/bottom 

heat function and turn to 220°C for 
1 hour for the initial burnoff. Please 
ensure that all packaging has been 
removed and the accessories have 
been washed in warm soapy water 
to remove any grease.

Using the Timer

To use the minute minder press the 

 button to show a 

 

symbol. Use the rotary button to enter the time, the oven will set this 
time after a few seconds delay, then start counting down. An acoustic 
signal will sound until it is cancelled. This function 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 rotary button to select the end time (the time you want the food 
to be ready for).

CircoTherm

®

 Roasting Chart

Beef

Beef Fillet

Chicken

Duck & 
Goose

Lamb

Pheasant

Pork

Turkey 
(unstuffed)

160°C

180°C

160°C

160°C

160°C

170°C

160°C, increase 
to 190°C

160°C

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

Medium rare – 12-15 minutes per lb

25 minutes per lb plus 25 minutes

25-30 minutes per lb

Medium – 25 minutes per lb plus 25 minutes

Well done – 30 minutes per lb plus 30 minutes

30-35 minutes per lb plus 30 minutes

30-35 minutes per lb plus 35 minutes

8-12lbs same as chicken

12-20lbs 15 minutes per lb plus 15 minutes

20lbs & over 12 minutes per lb plus 12 minutes

Roast uncovered. Do not add any extra fat. Dry roast 
tender cuts only – for tougher cuts pot roast.

If stuffed, add weight of stuffi ng to the weight of the bird 
to calculate time. Insert skewer between thigh and 
breast to ensure juices run clear.

Roast uncovered. Pierce skin during roasting to allow fat 
to run off. Brush with water, sprinkle with salt.

Roast uncovered. If using probe insert in the meaty 
section, avoid contact with bone.

Place bacon on breasts to prevent drying. Remove 
bacon for the last 10 minutes to brown the top.

Rub skin with oil. Sprinkle with salt. Increase 
temperature for the last 20 minutes, or use 
CircoRoasting for last 20 minutes.

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 ensure the juices run 
clear. Add stuffi ng 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.

 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 before serving. This 
allows the juices to settle. During this time the internal temperature will increase slightly.

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18/6/09   10:48:19

18/6/09   10:48:19