17
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.
Remove the meat probe from the oven when it is not
in use.
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 rare
45-50 °C
medium-rare
55-65 °C
well-done
70-80 °C
Beef roast
80-85 °C
Boiled fillet of beef
90 °C
Pork
Roast pork
70-80 °C
Back of pork
medium-rare
65-70 °C
well-done
75 °C
Meat loaf
85 °C
Pork fillet
70-75 °C
Veal
Roast veal
75-80 °C
Breast of veal, stuffed
75-80 °C
Back of veal
medium-rare
65-70 °C
Venison
Leg of venison
75-80 °C
Back of hare / venison
65-70 °C
Poultry
Chicken
85 °C
Goose
85-90 °C
Turkey, duck
80-85 °C
Duck breast
80 °C
Lamb
Leg of lamb
medium-rare
55-65 °C
well-done
80-85 °C
Mutton
Leg of mutton
medium-rare
75 °C
well-done
80-85 °C
Back of mutton
medium-rare
70-75 °C
well-done
80 °C
Other
Bread
90 °C
