The core temperature probe
The core temperature probe measures the temperature inside the food.
When the core temperature probe is used, the cooking process is control-
led by the correct core temperature being reached in the roast.
Once this temperature has been reached the oven switches off
automatically and the cooking process comes to an end.
The core temperature probe uses the same indicator as the minute min-
der. Both switch off automatically.
We highly recommend using the core temperature probe when preparing
roasts whose core temperature must not exceed a certain temperature (for
instance roast beef).
Using the core temperature probe
The core temperature probe can be used as follows:
1. When
using baking and roasting programmes
.
In this case the
core temperature for the roast is preset
.
The core temperature can be changed (see “Setting or changing the
core temperature” on page 28).
2. When
using heating programmes.
A
suggested core temperature
is shown in the display. Depending
on the type of meat to be cooked,
this suggested temperature must
then be changed.
Tips for correct use
Insert the core temperature probe into the roast up to the handle so that the
tip is roughly in the middle of the roast and not located near the fat or the
bone of the meat. Insert the core temperature probe on the side of the meat.
Proceed as follows and please take note of the diagrams:
-
Insert the
tip of the core temperature probe into the middle of the
piece of meat to be cooked
.
-
When cooking poultry take care not to touch any bones when inserting
the core temperature probe.
correct
incorrect
-
Insert the
contact plug of the core
temperature probe into the socket
.
The set core temperature will appear
on the display.
-
Close the
oven door
.
The selected roasting or heating pro-
gramme will now start .
-
Once the
core temperature has
been reached
, an acoustic signal will
sound and
the oven will switch off
.
Standard core temperatures
Food
Core temperature
for all heating
programmes
in °C
Beef
English roast beef/fillet of beef
rare
40-45
medium
50-55
well done
60-65
Joint of beef
80-85
Pork
Loin of pork
65-70
Roast pork/ham
80-85
Neck, knuckle of pork
80-85
Chop, saddle
75-80
Chop without the bone
70
Kasseler (smoked loin of pork)
65-70
Meat loaf
70-75
Veal
Roast veal
70-75
Roast veal stuffed with kidneys
75-80
Knuckle of veal
80-85
Game
Meat
75-80
Saddle
60-70
Fillet rare
40-45
Fillet medium
50-55
Fillet well done
60-65
Lamb
80-85
Stuffed joint
70-75
Poultry
85-90
Fish
70-80
The core temperatures which are preset in the roasting programmes are
listed in the table for the roasting programmes.
EEB 670.0
31