Asko CC963614S, Instructions For Use Manual

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EN 21
4. Start the progress by pressing the ‘start/stop key’.
5. During cooking, the rising temperature of the core will be displayed (the desired core
temperature may be adjusted during the cooking process).
▷
When the set core temperature is reached, the cooking process will stop. An acoustic
signal will sound, which you may turn Off by pressing any key. After one minute, the
acoustic signal will be switched Off automatically. The current time appears on the
display.
Always place the meat probe’s entire metal sensor in the dish.
Please note! After the cooking process always replace the metal cap on the meat
probe’s connection. Only use the meat probe in your oven. Ensure that the meat
probe does not come into contact with the heating element during cooking.
The meat probe will be extremely hot after the cooking process.
Be careful! Avoid burns.
Recommended core temperature values
Beef
Fillet/sirloin medium 55 - 58 ºC
Roast beef medium 55 - 60 ºC
Round steak well-done 85 - 90 ºC
Roast beef well-done 80 - 85 ºC
Stewed beef well-done 90 ºC
Pork
Hoof/leg well-done 75 ºC
Hoof/leg slightly pink 65 - 68 ºC
Pork loin slightly pink 65 - 70 ºC
Pork shoulder well-done 75 ºC
Pork belly/stuffed well-done 75 - 80 ºC
Pork belly well-done 80 - 85 ºC
Roast pork hoof well-done 80 - 85 ºC
Pork hoof well-done 80 - 85 ºC
Cooked ham very tender 64 - 68 ºC
Kassel ribs well-done 65 ºC
Breaded ham 65 - 68 ºC
Veal
Veal loin slightly pink 58 - 65 ºC
Veal hoof/leg of veal well-done 78 ºC
Fried kidneys well-done 75 - 80 ºC
Roast veal/shoulder well-done 75 - 80 ºC
Leg of veal well-done 75 - 78 ºC
Mutton
OPERATION
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