Electrolux EFE914, Инструкция по установке и эксплуатации

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USING THE FOOD PROBE
(CONTINUED)
Core temperatures of different foods
The temperatures in the table are given as a guide and
may vary depending on the composition of the food.
Food
Core temp
in °C
Poultry
Chicken 80-85
Chicken breast 75-80
Duck 80-85
Duck breast, rare to medium rare 55-60
Turkey 80-85
Turkey breast 80-85
Goose 80-90
Pork
Shoulder of pork 85-90
Fillet of pork, rare to medium rare 62-70
Loin of pork, well done 72-80
Beef
Tenderloin or sirloin, rare 45-52
Tenderloin or sirloin, medium rare to
medium
55-62
Tenderloin or sirloin, well done 65-75
Veal*
Joint of veal or shoulder, 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
Fish
Whole fish 65-70
Fish fillet 60-65
Miscellaneous
Meat loaf, all kinds 80-90
* Veal core temperatures are for well done.
** Lamb temperatures are for cuts of Lamb with the bone
still in. For boneless, cooking times will be slightly less.
NOTE: The oven temperature needs to be set at least 10
higher than the desired food core temperature.
7 The appliance will calculate the approximate
end time. The end time is different for different
quantities of food, set oven temperatures and
function modes.
NOTE: The estimated end time will be displayed after
approximately 30 minutes.
NOTE: The Food Probe temperature will not be displayed
until the oven is at the desired temperature. Once the oven
is at the desired temperature, the Food Probe temperature
will cycle between the desired food core temperature and
the actual food core temperature.
Actual core temperature
Desired food core
temperature
NOTE: The end time/cook time function cannot
be set whilst using the Food Probe function.
8 When the food is at the desired food core
temperature , an audible signal will sound for
2 minutes. To stop the signal, press the symbol
on the control panel.
9 Remove the Food Probe plug from the socket
and remove the food from the oven.
NOTE: All meat/fish/poultry should be rested,
covered for at least 10 minutes.