19
Meat probe
Exclusively make use of original parts supplied or
after complaints original spareparts.
When cooking the temperature in the center of the food
(= core temperature) is measured by means of the
meat probe and the duration of cooking will
automatically be ended upon reaching the temperature
set.
The meat probe can be used with the functions top and
bottom heat, hot-air, pizza setting, turbo-grill, separate
bottom heat and separate top heat.
The functions infrared grill and large-surface grill
remain switched off with plugged in meat probe and will
be jumped over in the operating sequence of oven
functions.
With plugged in meat probe time-controlled automatic
programs can in fact be set, the function, however, will,
independent of the time setting, be switched off upon
reaching the core temperature in the food.
The plug-in socket for the meat probe is located in the
right-hand oven side wall.
Completely insert the meat probe up to the handle into
the center of the food, into the pectoral muscle with
poultry. The tip of the meat probe must not touch any
bone, fat will also misrepresent the temperature shown
in the display.
Two temperatures have to be paid attention to:
the oven temperature:
is to be set as indicated in the
charts for baking and roasting and according to the
items to be cooked.
the core temperature
: is to be set according to the
chart on core temperature
Core temperatures
of different sorts of meat
Sort of meat
Core temperature
o
C
Roastbeef
Fielt of beef
45-55 english
55-65 medium
65-75 well done
Roast beef
75--80 fully cooked
Roast porc,
lean
Roast porc
, narbled
Filet of porc
70--75 fully cooked
75--80 fully cooked
65--70
core rose-coloured
Meat loaf
80-90 fully cooked
Cured sparerib, porc
70-75 fully cooked
Roast veal
75-80 fully cooked
Roast lamb
70-85 fully cooked
Poultry
turkey
chicken, duck
goose
85-90 fully cooked
85-90 fully cooked
90--95 fully cooked
Game
80--85 fully cooked
Fish
70 fully cooked
Backofentemperatur
Kerntemperatur
