23
Setting the core temperature
1
Insert food into the oven interior with the core
temperature probe inserted. Insert the core
temperature probe in the socket in the oven interior
and close the appliance door.
Do not jam the core temperature probe's cable!
+
and the current core temperature appear in the
display.
2
Set the function selector to the required heating
mode.
3
Set the oven interior temperature with the rotary
selector.
4
Touch the
+
symbol. With the rotary selector, set
the required core temperature and confirm it with
+
.
The set core temperature must be higher than the
current core temperature.
5
The appliance heats with the set heating mode.
The current core temperature is displayed and,
under it, the set core temperature.
You can change the set core temperatur at any time.
A signal sounds when the set core temperature in the
food has been reached. The cooking mode is ended
automatically. Confirm with
™
and turn the function
selector to
0
.
Notes
‒
The measurable range is 15 °C to 99 °C. Outside
the measurable area, "--°C" is displayed for the
current core temperature.
‒
If you leave food in the cooking compartment for
some time after cooking, the core temperature
continues to rise somewhat due to the residual heat
in the cooking compartment.
‒
If you set the core temperature probe and the
cooking timer at the same time, the appliance
switches off whichever programme reaches the
entered value first.
Changing the set core temperature:
Touch the
+
symbol. Use the rotary selector to change
the set core temperature for the food and confirm with
+
.
Deleting the set core temperature:
Touch the
+
symbol. Delete the set core temperature
with
Ž
. The appliance continues heating in normal
cooking operation.
Core temperature guidelines
Use chilled food only, not frozen food. The details given
in the table are guidelines. Results depend on the
quality and composition of the food.
For hygiene reasons, critical foodstuffs such as fish and
game should reach a core temperature of 62 – 70 °C;
for poultry and minced meat this should be as high as
80 – 85 °C.
Food
Core temperature
guideline
Beef
Sirloin, tenderloin, entrecôte
very rare
rare
medium
well-done
45 – 47 °C
50 – 52 °C
58 – 60 °C
70 – 75 °C
Joint of beef
80 – 85 °C
Pork
Joint of pork
72 – 80 °C
Loin of pork
medium
well-done
65 – 70 °C
75 °C
Meat loaf
85 °C
Fillet of pork
65 – 70 °C
Veal
Joint of veal, well-done
75 – 80 °C
Breast of veal, stuffed
75 – 80 °C
Saddle of veal
medium
well-done
58 – 60 °C
65 – 70 °C
Fillet of veal
rare
medium
well-done
50 – 52 °C
58 – 60 °C
70 – 75 °C
Game
Saddle of venison
60 – 70 °C
Leg of roe venison
70 – 75 °C
Venison loin steaks
65 – 70 °C
Saddle of hare or rabbit
65 – 70 °C
Poultry
Chicken
85 °C
Guinea fowl
75 – 80 °C
Goose, turkey, duck
80 – 85 °C
