Setting a standard for fan ovens, Neff introduced forced air cooking into the home with the launch of its CircoTherm® convection technology in 1971. This revolving air technology revolutionised baking and roasting in the oven. It has its origins in commercial kitchens, where professionalism and efficiency have always played key roles. Neff has made this technology available for use in the home so that consumers can achieve better results.
Circulating the air-flow
CircoTherm® works by drawing air from the oven via a powerful fan, which looks like a propeller and is made from heavy die-cast aluminium. lt then heats up the air and forces it back into the oven cavity though strategically positioned ducts in the rear wall. By continuously circulating hot air around the oven, in this way, the desired temperature is achieved more quickly than in a normal oven. In fact, the air moves exceptionally quickly, at a rate of 10 metres per second almost as fast as 100 metre world record sprinter Usain Bolt (10.44m/sec). And the fan is individually ‘balanced’ to ensure that every one rotates smoothly and evenly for maximum efficiency. It’s perhaps no surprise then, that this fan technology helps save time, as little or no preheating is required. And it saves energy too, with most of Neff’s main ovens coming with an A+ 20% energy efficiency rating, which means they are 20% more economical than an A-rated oven.
Transfer-free, even cooking
And because the hot air is focused directly onto the food, the heat is evenly distributed on shelf positions 1,3 and 4. This causes the pores of the meat, dough or vegetables to close immediately, keeping all the flavour where it belongs, resulting in better tasting food. Infact, a complete three course meal can be cooked at the same time, on the three shelf levels without the flavours intermingling. Because of the way and speed at which the heat is delivered, roasts are quickly sealed. lt means the juices are retained, producing less shrinkage and producing moist, succulent joints. CircoTherm® is also a great way to grill food. Since the air circulates around the food, there’s no need to turn fish, burgers, steaks or sausages. And the even heat distribution is ideal for ‘batch baking’ of, for example, cakes, biscuits or muffins.
Neff senior home economist, Lynn Williams says: “l love using CircoTherm® as this is really important to me when |’m cooking more delicate items such as biscuits. I also love using CircoTherm® because it’s perfect to cook less sensitive items where even heat distribution is less critical. Many other systems will dry out items over time but CircoTherm® delivers moist results, so I know I can get a great roast pork joint with perfect crackling or a delicious roast beef joint that is beautifully juicy and tender inside but crisp on the outside.”
Lower cooking temperatures
CircoTherm® generates plenty of power in convection mode, meaning food can be prepared at lower temperatures. This has another advantage: the oven typically operates between 160 - 190°C. It means there is less splashing and spitting, making the oven much easier to clean and keeping it cleaner for longer. But that’s not all: When you open the door of a regular convection oven, the hot air escapes very quickly. ln a Neff oven, on the other hand, the strong recirculating fan quickly generates a vacuum in the back of the oven. This creates natural suction, which keeps the hot air in the oven, and saving the cook getting hit by a blast of hot air – literally. With the inclusion of CircoTherm® and technology in the Neff oven, you can deliver professional results – easiIy, everytime. It’s not all hot air!