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6.4.5 Cooking with use of core (option)
An alternative for the cooking time / program phase is monitoring of the preparation
process with use of temperature measurement inside the product. That operation mode
is especially suitable for meat, poultry, and fish.
Press key
T5
(fig. 13), indicator
D2
(fig. 13) displays the preset temperature. Rotate knob
M
(fig. 13) clockwise to increase the temperature or counterclockwise to decrease it.
Press knob
M
(fig. 13) or key
T5
(fig. 13) to confirm the value.
Hint: food preparation temperature must be always 5°C higher than the preset
temperature inside the product.
Core position (option):
The core should be placed in the prepared product in such way that its tip is positioned
in the central part of the highest volume.
Approximate temperature values inside the product:
FOOD TYPE
PREPARATION
METHOD
TEMPERATURE
Beef
rare
50 °C
medium
60 °C
well
70 °C
Drumsticks
well
80 °C
Chicken breast
well
73 °C
White meat
well
70-75 °C
General cooking
well
85-90 °C
Fish
boiled
67-72 °C
Fig. 13
D1
D2
20 C
200
0 HU
MANUELL
M
T5
