3.8 Meat probe
Using the meat probe (upper oven only), during the
cooking process you can measure the core
temperature of the food you are preparing exactly
between 33 °F / 1 °C and 210 °F / 99 °C. The sensor
measures the temperature in the interior of the
meat. It indicates when the set core temperature
has been reached and the meat has been cooked
to satisfaction.
The meat probe
– enables exact cooking to the spot.
– prevents overcooking of roasts.
– provides you with a display of the actual
temperature for total control of the cooking
process.
Proceed as follows:
– Preheat the oven.
– Insert the cooking insert with the food.
– Insert the meat probe in the front left socket in the
oven. (Fig. 39)
Caution:
The side panels are hot. Use a glove.
– Insert the tip of the meat probe in the middle of
the food, at its thickest point; not in the middle in
the case of poultry (hollow), but between the belly
and the thigh.
The measuring tip must not touch any bones and
should not be inserted into fatty tissue.
– Close the oven door.
– Press the
+
key. The
(Meat probe) symbol
flashes and the suggested value of
140 °F / 60 °C appears on the display. (Fig. 40)
– You can enter a value between 33 °F / 1 °C and
210 °F / 99 °C (see table) by pressing the
+
and
–
keys.
– Press the
(Confirmation) key to confirm the
entered value. An audible signal is sounded.
25
50
Fig. 39
Fig. 40
Note:
You cannot set a temperature on the meat probe
that is lower than the core temperature of the food
you are preparing.
If you set programming with the meat probe and
the timer at the same time, the programming that
reaches the entered value first will switch off the
oven.
It is not possible to use the short time function
while the meat probe is plugged in.
