Gaggenau BS47 112 Series, User Manual And Installation Instructions, Page: 20 / 64

en
Core temperature probe
20
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.
13.2 Core temperature guideline values
The following overview provides you with guideline val-
ues for the core temperature. The guideline values de-
pend on the quality and composition of the food.
Only use fresh food that has not been frozen. For hy-
giene reasons, ensure that critical foods such as fish
and game reach a core temperature of at least 62 °C
to 70 °C and poultry and minced meat 80 °C to
85 °C.
Food Core temperature
guideline value in
°C
Beef
Sirloin, fillet of beef, entrecôte,
very rare 45-47
Sirloin, fillet of beef, entrecôte,
rare 50-52
Sirloin, fillet of beef, entrecôte, me-
dium rare 58-60
Sirloin, fillet of beef, entrecôte,
well done 70-75
Roast beef 80-85
Pork
Joint of pork 72-80
Loin of pork, medium rare 65-70
Loin of pork, well done 75
Meatloaf 85
Fillet of pork 65-70
Veal
Joint of veal, well done 75-80
Breast of veal, stuffed 75-80
Saddle of veal, medium rare 58-60
Saddle of veal, well done 65-70
Fillet of veal, rare 50-52
Fillet of veal, medium rare 58-60
Fillet of veal, well done 70-75
Game
Saddle of venison 60-70
Leg of roe venison 70-75
Venison loin steaks 65-70
Saddle of hare, saddle of rabbit 65-70
Poultry
Chicken 90
Guinea fowl 80-85
Goose, turkey, duck 85-90
Duck breast, medium rare 55-60
Duck breast, well done 70-80
Ostrich steak 60-65
Lamb
Food Core temperature
guideline value in
°C
Leg of lamb, medium rare 60-65
Leg of lamb, well done 70-80
Saddle of lamb, medium rare 55-60
Saddle of lamb, well done 65-75
Mutton
Leg of mutton, medium rare 70-75
Leg of mutton, well done 80-85
Saddle of mutton, medium rare 70-75
Saddle of mutton, well done 80
Fish
Fillet 62-65
Whole 65
Terrine 62-65
Other
Bread 96
Pâté 72-75
Terrine 60-70
Foie gras 45
Reheating food 75
13.3 Inserting the core temperature probe
into the food
1. Insert the core temperature probe fully into the food.
2.
Do not insert the core temperature probe into the
fat.
3.
Ensure that the core temperature probe is not
touching any cookware or any bones.
4.
Place the food in the cooking compartment.
Inserting the core temperature probe into meat
1.
Insert the core temperature probe at the thickest
point on the side as far as it will go into the meat.
2.
If there is more than one piece of meat, insert the
core temperature probe into the middle of the thick-
est piece.