Meat Oven Temp ˚C
(CircoTherm® oven)
Cooking time (approximate, see below*) Special instructions
Beef 160˚C Rare 20 mins per 0.5kg
Medium 25 mins per 0.5kg
Well done 30 mins per 0.5kg
Roast uncovered.
Do not add extra fat.
Dry roast tender cuts only.
For tougher cuts pot roast.
Beef Filet 180˚C Medium rare 12 - 15 mins per 0.5kg Roast uncovered.
Lamb 160˚C Medium 25 mins per 0.5kg
Well done 30 mins per 0.5kg
Roast uncovered.
Pork 160˚C
increase to 190˚C
30 - 35 mins per 0.5kg Rub skin with oil.
Sprinkle with salt.
Increase temperature for the last
20 minutes.
Or use Circo Roast for last
20 minutes.
Chicken 160˚C 25 mins per 0.5kg 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˚C 30 - 35 mins per 0.5kg Place bacon on breasts to prevent
drying.
Remove bacon for the last
10 minutes to brown the top.
Turkey
not stuffed
160˚C 2 to 4kg cook as chicken
4.5 to 7kg 18 mins per 0.5kg
7.5 to 12kg 15 mins per 0.5kg
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.
Duck and
Goose
160˚C 25 - 30 mins per 0.5kg Roast uncovered.
Pierce skin during roasting to allow
fat to run off.
Brush with water, sprinkle with salt.
Neff CircoTherm® Oven - 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 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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