The core temperature probe
Observe the safety notes on page 26!
The core temperature probe measures the temperature inside the food
being cooked. If a core temperature probe is used, the cooking process is
controlled as a function of the core temperature required for the roast.
Once this core temperature has been reached, the oven switches itself off
automatically. The cooking process is over.
The core temperature probe uses the same display as the minute minder.
The use of the core temperature probe is especially recommended for the
preparation of roasts whose core temperature must not exceed a certain
value, e.g. roast beef.
Using the core temperature probe
Den You can use the core temperature probe as follows:
1. When
roasting
with the
roasting programs
.
Here the
core temperature
for the roast is
pre-set
.
You can change the core temperature (see page 28).
2. When
roasting
with
heating programs.
A
proposed core temperature
which you
must change
to the required
value depending on the type of meat appears in the display.
Notes on correct use
Always insert the core temperature probe right up to the handle so that
the tip is roughly in the centre of the roast and not near any fat or bones.
Insert the core temperature probe into the side.
Proceed as follows and pay attention to the illustrations:
-
Stick the
tip
of the
core temperature probe
into
the
centre
of the
food
.
-
With poultry make sure that you insert the core temperature probe so
that it does not touch any bones.
right
wrong
-
Insert the
plug
of the
core tempe-
rature probe into
the
bush
.
The set core temperature appears
in the display.
-
Close
the
oven door
.
The selected roasting or heating
program now starts to run.
-
Once the
core temperature has
been reached
, an acoustic signal
is emitted and the
oven switches
itself 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
Fillet
medium
Fillet
well done
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.
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EEB 970.0