Gaggenau BO 471 2 Series, Instruction Manual

Page: 25 / 60

25
Core temperature probe
en
The estimated cooking time display can be deactivated
in the basic settings so that the current core
temperature is shown instead.
~
"Basic settings"
on page 32
Notes
– At the beginning of the cooking time, "<15 °C" is
displayed for 3–4 minutes for the current core
temperature.
– The measurable range is 15 °C to 99 °C. Outside
of the measurable area, "<15 °C" is displayed for
the current core temperature.
– If you leave food in the cooking compartment for
some time after cooking, the core temperature will
continue to rise somewhat due to the residual heat
in the cooking compartment.
– If you set programmes with the core temperature
probe and the cooking timer at the same time, the
appliance switches off whichever programme
reaches the entered value first.
Changing the set core temperature
Touch the
+
symbol. Use the rotary selector to change
the set core temperature for the food and press
+
to
confirm.
Deleting the set core temperature
Touch the
+
symbol. Delete the set core temperature
with
Ž
. The appliance continues heating in normal
cooking operation.
Suggested values for the core
temperature
Only use fresh food that has not been frozen. The
figures in the table are given as a guide. They will
depend on the quality and composition of the food.
For hygiene reasons, critical foodstuffs such as fish and
game should reach a core temperature of 62–70 °C; for
poultry and minced meat this should be as high as 80–
85 °C.
Food Suggested value for
the core temperature
Beef
Sirloin, fillet of beef, entrecôte
Very rare
Rare
Medium rare
Well done
45–47 °C
50–52 °C
58–60 °C
70–75 °C
Roast beef 80–85 °C
Pork
Joint of pork 72–80 °C
Loin of pork
Medium rare
Well done
65–70 °C
75 °C
Meat loaf 85 °C
Fillet of pork 65–70 °C
Veal
Joint of veal, well done 75–80 °C
Breast of veal, stuffed 75–80 °C
Saddle of veal
Medium rare
Well done
58–60 °C
65–70 °C
Fillet of veal
Rare
Medium rare
Well done
50–52 °C
58–60 °C
70–75 °C
Game
Saddle of venison 60–70 °C
Leg of roe venison 70–75 °C
Venison loin steaks 65–70 °C
Saddle of hare or rabbit 65–70 °C
Poultry
Chicken 90 °C
Guinea fowl 80–85 °C
Goose, turkey, duck 85–90 °C
Duck breast
Medium rare
Well done
55–60 °C
70–80 °C
Ostrich steak 60–65 °C