GB
22
With
you can change the minimum required internal temperature in a range
of +30 °C to +99 °C but we recommend consulting the table below, which is taken
from the “National Food Safety Database (USA)”
Remember that, if you want to change the temperature parameters of the food probe or
the internal temperature of the oven, you must proceed as follows:
• Select
(white for the probe and red for the oven chamber)
• with you can increase or decrease the temperatures at will
FOOD
MINIMUM INTERNAL TEMPERATURE
Mince
Hamburger
71°C
Beef, veal, lamb, pork
74°C
Chicken, turkey
74°C
Beef, veal, lamb
Roasts and steaks:
Rare
The cooking temperature for rare meat is
not indicated by the NFSD as it is unsafe
for health reasons
Medium-rare
63°C
Medium
71°C
Well done
77°C
Pork
Chops, roasts, ribs:
Medium
71°C
Well done
77°C
Fresh ham
71°C
Fresh sausages
71°C
Poultry
Whole chicken or chicken pieces
82°C
Duck
82°C
Whole turkey (not stuffed)
82°C
Turkey breast
77°C
After 5 sec. the temperature display switches
to indicate the temperature of the food probe,
i.e., the temperature which mustbe reached
inside the food.
