KKT KOLBE EB8401ED, User Manual

Page: 13 / 24

13
Using the temperature probe
EN
Using the temperature probe
• Insert the meat probe into the food (eg roasts, cakes).
• Insert the meat probe into the socket top left in the oven
(see figure).
• If the temperature sensor is positioned correctly, it is visible
on the display (icon appears).
• Close the oven door.
• Turn on the oven by pressing the power key.
• Set oven temperature in 5-degree increments from 40 ° C to
250 ° C to the desired temperature.
• For roasting, we recommend a temperature of 165 ° C.
• Press the temperature button again, the temperature of the
temperature sensor is on the display.
• Now set the core temperature. (See overview at the bottom)
• When the internal temperature of the food reaches your
desired degree of temperature, the core temperature sen-
sor turns off the oven. At the end you hear a beep.
Plug
Meat probe
Meat Oven temp. Core temp.
Beef without bone rare 165 °C 60 °C
sirloin medium 165 °C 70 °C
well done 165 °C 75 °C
tenderloin rare 165 °C 60 °C
medium 165 °C 70 °C
Ham without bone 165 °C 75 °C
chops 165 °C 75 °C
4 chops 165 °C 75 °C
6 chops 165 °C 75 °C
Ham preserved, rump,
knuckle
165 °C 60 °C
(fully cooked)
Lamb without bone medium 165 °C 70 °C
well done 165 °C 75 °C
Seafood whole fish 205 °C
lobster tail 175 °C
Poultry* whole chicken 175 °C 80 °C – 85 °C
duck 160 °C 80 °C – 85 °C
whole turkey 160 °C 80 °C – 85 °C
unfilled 160 °C 80 °C – 85 °C
turkey breast 160 °C 75 °C
* For stuffed poultry cooking time of 30-45 minutes is required. Legs and chest can be covered with foil to prevent
over browning and drying of the skin.