Childproof lock
en
19
Changing and cancelling
You can use the
A
or
@
button to change the core
temperature at any time. The change will be applied
after a few seconds.
If you want to cancel the process, remove the meat
probe from the socket and the food. The appliance will
continue heating without a core temperature setting.
The type of heating and the temperature of the cooking
compartment can be changed at any time using the
relevant selector. The core temperature setting will be
retained.
Core temperatures of different foods
Do not use frozen food. The figures in the table are
given as a guide. They will depend on the quality and
composition of the food.
You can find detailed information on types of heating
and temperatures at the end of this instruction manual.
~
"Tested for you in our cooking studio" on page 32
A
Childproof lock
Childproof lock
Your appliance is equipped with a childproof lock so
that children cannot switch it on accidentally or change
any settings.
Notes
■
You can go to the basic settings to specify whether
you want the option to set the childproof lock.
~
"Basic settings" on page 20
■
If a hob is connected, it will not be affected by the
childproof lock on the oven.
Activating and deactivating
To activate the childproof lock, the function selector
must be set to the "Off" position.
Press and hold the
D
button for approx. 4 seconds.
The symbol for this function will appear on the display.
The childproof lock is now activated.
Note:
If a timer duration
t
has been set, this will
continue to count down. While the childproof lock is
active, the timer duration cannot be changed.
To deactivate the childproof lock, press and hold the
D
button again for approx. 4 seconds until the symbol
goes out on the display.
Food
Core temperature in
°C
Pork
Shoulder of pork
85-90
Fillet of pork, medium rare
62-70
Pork loin, well done
72-80
Beef
Tenderloin or sirloin, rare
45-52
Tenderloin or sirloin, medium rare
55-62
Tenderloin or sirloin, well done
65-75
Veal
Joint of veal or hock, lean
75-80
Joint of veal, shoulder
75-80
Knuckle of veal
85-90
Lamb
Leg of lamb, medium rare
60-65
Leg of lamb, well done
70-80
Saddle of lamb, medium rare
55-60