Posts by: sarah3698

Hi Again Gastrosurf

Ah, yes I remember posting on that thread now and giving the lady some advice on how to deal with the people who (mis?) sold her the oven...

Thanks so much for taking your time to investigate this subject to this degree - your explanation, along with the graphs make perfect sense...Sesley also gives the same advice as David re equivalent temperatures so I will give that a go tonight when I am cooking my partner's birthday meal

thanks again Gastrosurf and all the best to you too.

Thank you both. I have just moved the thermometer up to the middle shelf and set the oven to 200 - the thermometer just about reached 200 so I dont think it was making any difference it being on the floor of the oven. I will try the cake experiment and also have a go with David's conversion table.

Thanks again

Hi. It is my partner's birthday tomorrow and I am cooking him a meal, the thing is that despite having enough cookery books to start my own shop , I cant find any that really hit the spot...I think what doesnt help is that many recipes are for 4 or 6 people and in my experience, they dont always scale down too well. I am want it to be special, but not too faffy (i,e, millions of ingredients) and I would also like to push myself out of my comfort zone whilst cooking it. We both love meat (having lamb tonight so not that) He loves fish, me not so much but i could tolerate a starter..He does not like any offal and whilst I do, I suppose it is his birthday....!
I am doing rhubarb bellinis for cocktails so thats the most important thing sorted
Any suggestions would be really gratefully received.

[link]

Hi, the recipe was on MK on 14th April - if you go into the MK pages and drop the date to 14th April, you will see it - lamb steaks with pomegranate (sp?) cous cous. I have added the link above.

Thank you very much for your replies. I bought a thermometer and it is sat on the oven floor currently - it reads the same temp as i have the oven set on; e.g. 180 circotherm, it says 180 on the thermometer.

I will have a go with the conversion table that Chef de Maison kindly supplied (there is no such thing in my instruction booklet).
Thanks again

Hi, Oliver Rowe cooked a mackerel (at least I think it was mackerel, it could have been sardine ) recipe last week in the market; it was very simple and he served it with a dill and fennel salad - the fish was griddled with black pepper...however I am unable to find it now on any of the past episode recipes; can anyone help please?

Hi there, I have had a Neff Circotherm oven since I had my new kitchen at the back end of last year; I absolutely hate it! It doesnt go above 200 degrees, this is apparently because the fan action means that it doesnt need to. Apart from the fact that this quite clearly isnt the case ( starting off roasts by blasting them etc) I simply dont seem to be able to get temperatures right with it - I tried Jamie Oliver's slow roasted shoulder of lamb the other day and turned it down but cooked it for the same length of time and it wasnt cooked enough and yet it cremated a piece of beef rib that i cooked last week when I used the same suggested temperatures...The instruction booklet is worse than useless and I am at a loss! Does anyone else have one of these cookers? I am really looking for some help on converting conventional cooking temps to ones that work on the neff....thanks in anticipation

Hi..I am relatively new to the boards...I loved GFL and Jenni Barnett as a matter of fact but have moved on and actually am really enjoying MK now. I had a period of absence from watching it and noticed when I returned that the programme's makers seemed to have take on board some of the criticism and acted upon it - no more juddering camera shots , more engaging presentation, bigger characters as guests (am thinking Hairy Bikers here who would have been really out of place 6 months ago)....but one thing that sticks out to me as really contributing to this improvement is the removal of Tana Ramsay - she simply wasnt at ease with presentating and managed to come across in a completely disingenuous way....what has happened to her, does anyone know?

Well I am really sorry to hear that Lisaj1, I also think its disgraceful...you dont expect that kind of bad experience from a top dollar supplier like neff.

Hi Lisaj1
I have just ordered a neff oven for my new kitchen - it hasnt been installed yet so I cant comment on its performance however its definitely too late for me to change my mind!

Although I cant comment on cooker performance; I am a customer service director and so can at least hopefully give you some pointers in that direction.....Did you buy the oven from a retail outlet? If so, were you told by the sales person that the circotherm was equivalent at 200 degrees to other ovens at 250? Have you asked to speak to a manager within their customer care department or put your complaint in writing to Neff? It is worthwhile mentioning the sales of goods act that states a product should be fit for the purpose it was sold for. I have just visited their website and lok at the spec for the oven you have (I wasnt able to copy and paste, sorry) but it basically said that the concept of the Circotherm is based around no preheating, it made no mention of working at a higher heat. It sounds as though maybe the product was mis-sold to you, in which case you have a very good case for a refund / exchange. SOrry I know this doesnt help too much on a practical level but hopefully gives you some leverage in getting a reply from Neff!

Thanks belle maman

sorry, I got distracted by the phone whilst I was typing that, I meant to say that the presenters are sooo wooden.

Just read that Jeni has a Blog - can anyone tell me where to find this?
I really tried to be open minded about MK but crikey o riley, after just trying to watch cucceeded only in being lulled to sleep! I think the format is excellent; great stuff about seasonal produce but the presenters are sooo - and the recipe that Clodagh McKenna just cooked was on GFL not so long back!