Gaggenau BO 280/281-6, Инструкция по использованию и уходу

Страница: 16 / 44

16
Note
Pull the meat probe from the socket if you want to
end the programming.
If you program meat probe and timer simultaneously,
the program that reaches the entered value first will
switch off the oven.
Only use the included original meat probe. You can
order the meat probe as a spare part.
Only use the meat probe up to a temperature of
440°F.
Remove the meat probe from the oven when it is not
in use.
Remove the meat probe from the oven during
pyrolysis.
Cleaning
Only rub the meat probe with a moist cloth. The
meat probe is not dishwasher-proof.
Recommended Temperature Values
Beef
Roast beef / fillet of beef / entrecôte
blood rare 113-117 °F
rare 122-126 °F
medium-rare 136-140 °F
well-done 158-167 °F
Beef roast 176-185 °F
Pork
Roast pork 162-176 °F
Back of pork medium-rare 149-158 °F
well-done 176 °F
Meat loaf 185 °F
Fillet of pork 149-158 °F
Veal
Fillet of veal rare 122-126 °F
medium-rare 136-140 °F
well-done 158-167 °F
Roast veal well-done 167-176 °F
Breast of veal, stuffed 167-176 °F
Back of veal medium-rare 136-140 °F
well-done 149-158 °F
Venison
Back of venison 140-158 °F
Leg of venison 158-167 °F
Back of venison steaks 149-158 °F
Back of hare 149-158 °F
Poultry
Chicken 185 °F
Guinea fowl 167-176 °F
Goose,turkey, duck 176-185 °F
Duck breast medium-rare 131-140 °F
well-done 158-176 °F
Ostrich steak 140-149 °F
Lamb
Leg of lamb medium-rare 140-149 °F
well-done 158-176 °F
Back of lamb medium-rare 131-140 °F
well-done 149-167 °F
Mutton
Leg of mutton medium-rare 158-167 °F
well-done 176-185 °F
Back of mutton medium-rare 158-167 °F
well-done 176 °F
Fish
Fillet 144-149 °F
Whole 149 °F
Tureen 144-149 °F
Other
Bread 195 °F
Pâte 162-167 °F
Tureen 140-158 °F
Foie gras
113 °F