SEVERIN FT 9629, Instructions For Use Manual

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10
Measuring the meat temperature
∙ The cooking progress should be
measured at the thickest part of the meat.
∙ Avoid fatty or bony areas when
positioning the sensor.
∙ Remove the safety caps and insert the
fork until the sensor is located roughly in
the centre (i.e. the thickest part) of the
meat.
∙ Wait 15-20 seconds to reach a precise
result.
∙ The current temperature, as well as the
cooking level already achieved, is shown
by the fl ashing display. As soon as the
next higher level of cooking is reached,
the corresponding indicator will also start
fl ashing.
∙ A beep signal indicates that the pre-set
cooking level has been reached.
∙ The acoustic signal can be switched off
by pressing either the Meat or the Taste
button.
∙ The fork should be cleaned after each
cycle of use.
∙ The unit is now ready for a new
measuring cycle.
∙ Always replace the safety caps after use
and cleaning.
Selecting the type of meat:
Press the Meat button to select the type of
meat:
Beef = beef
Veal = veal
Lamb = lamb
Pork = pork
Chicken = chicken
Turkey = turkey
--- = no selection
Selecting the cooking level:
∙ Press the Taste button to select the
desired cooking level:
Well done = well done
Medium = medium
Medium rare = medium rare
Rare = rare
∙ Once the level is chosen, only those
levels suitable for the type of meat
selected are shown; e.g. for veal, only
‘well done’ und ‘medium’ are displayed.
Recommended cooking temperatures:
cooking degree beef veal lamb pork chicken/turkey
well done 78 °C 78 °C 78 °C 78 °C 78 °C
medium 70-75 °C 71-78 °C 73-78 °C 71-78 °C -
medium rare 64-73 °C - 64-73 °C - -
rare 60-64 °C - - - -