Cooking with the CONVOTHERM mini
- 27 -
EN
buttons and enter the correct
values.
8. You can read off the actual oven
temperature and the required
regeneration time by pressing the
relevant button either once or twice as
appropriate.
9.
When the core temperature set has
been reached, the buzzer will sound
and the cooking programme finishes.
Press the
STOP
START
button or open the door.
N.B.
•
To find out the cooking time which has
already passed, press and hold the
button. At the same time press the
button. The time which has already
elapsed will be shown in the display.
•
To find out the core temperature
reached in cooking time mode, press
and hold the
button. At the same
time press the
button. The current
core temperature will be shown in the
display.
Mr.C recommends:
•
The core temperature sensor is a multi-
point sensor. You will still achieve
optimum cooking results even if you
don't find the centre exactly.
•
Only use the sensor to measure core
temperature and not in place of a meat
fork or similar tools; do not bend it and
do not pull on the cable. This will avoid
malfunctions.
•
Cool down the sensor with cold water
before inserting into the meat.
•
You can find cooking recommendations
and tips in the ‘Practical hints’ section.
Caution:
Core temperature sensor
•
Can become hot
•
When not in use, keep in holder
•
Do not allow to hang out of the
combi steamer
•
Remove from food before taking
items out of the oven
•
Be careful not to accidentally stab
yourself or others.
You will experience the following
benefits:
•
Irrespective of the size and weight of the
joint, you will cook it just right.
•
There is no need to spend time and energy
keeping an eye on and checking the roast’s
degree of cooking.
•
Meat shrinkage is reduced by up to 50 %
compared with standard cooking methods.
•
The multi-point sensor always records the
optimum core temperature, prevents
incorrect insertion and simplifies handling.
•
Large roasting
items
∆
T
Core
temperature
Roast beef
50 – 55°C
48 – 58°C
Beef fillet
50 – 60°C
48 – 60°C
Roast veal
50 – 70°C
78°C
Neck of pork
50 – 70°C
78°C
Baked ham
50 – 60°C
78°C
Please note:
•
The multi-point sensor should not be used
to remove food from the oven.
•
Insert the multi-point sensor through the
centre of the piece of meat.
•
When the buzzer sounds for the end of
cooking, slow roasts should be removed
immediately from the CONVOTHERM. This
will prevent overcooking.
•
When selecting the final core temperature,
ensure that slow roasts are able to recover
by approx. 3°C after being taken out of the
CONVOTHERM.
