ELRO PRECIJET+, Руководство по эксплуатации

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Page 24 3EE490044EU – 09/19
ELRO-Werke AG
Wohlerstrasse 47
5620 Bremgarten
10. USB PORT SOCKET / CORE PROBE SOCKET
The USB port and core probe sockets are fitted with silicone protective cover.
6 and 10 level ovens 20 level ovens
USB socket Core probe socket USB socket Core probe socket
Warning !
♦
Always put the protective cover in place (lowered to protect connections) whenever the socket is not in use.
♦
Never “clean” connections with a water hose or a sponge. (If the silicone cover is used and put back in place after use, no
maintenance is necessary).
♦
The guarantee will not apply if these recommendations are not observed.
Note: For how to use the USB port, refer to the paragraph on « Exporting data ».
11. TOOLS FOR OPTIMAL COOKING
11.1 CORE PROBE
The core probe allows the perfect control of the level of your cooking which can be reproduced day after day whatever the size of the product.
The core temperature to be reached will vary, of course, with the kind of product and the cooking level desired.
WARNING: The cooking of a product does not stop at once when removed from the oven.
As a matter of fact, after standstill, the core temperature continues rising to reach a temperature all the higher as the product has been
cooked at a high temperature.
Example:
Beef roasted in combined mode at 200°C and removed from the oven at the time when its temperature reaches 40°C will see this later rise to
about 57°C.
The same beef, steam-cooked at low temperature at 60°C (as a last phase) and removed from the oven at the time when its core temperature
has reached 52°C, will evolve very little reaching 56°C.
PRODUCTS
CORE TEMPERATURE
TO BE REACHED
Core TEMPERATURE
WHEN REMOVED FROM THE OVEN
Classical cooking according
to the chart annexed
Low temperature
cooking
Red meats
Very rare 54 37 50
rare 56 40 52
Just done 60 45 56
Well done 62 48 59
White meat
Veal 72 58 69
Poultry 77 63 75
Fish
Salmon – Tuna 75 75 75
White fleshed fish 80 80 80
Pork preparations – terrines 67 65 65
NOTE: Recommendation for controlling the core temperature (cooking degree):