Gaggenau EB 333 610, Инструкция по использованию и уходу, Страница: 28 / 64

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5.
The appliance heats with the set heating function.
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 program
selection to 0 .
Notes
▯
The measurable range is 59 to 210° F (15 to 99°C).
Outside the measurable range, "--°F" is displayed for
the current core temperature.
▯
If you leave the food in the cooking compartment for
some time after cooking, the core temperature will
continue to rise somewhat due to the residual heat in
the cooking compartment.
▯
If at the same time you adjust a programming with the
core temperature probe and the cooking time timer,
then the programming switches the device off that
reaches the specified value first.
Changing the core temperature set:
Touch the
+
symbol. Use the rotary selector to change
the set core temperature for the food and confirm with
+
.
Deleting the core temperature set:
Touch the
+
symbol. Delete the set core temperature
with
Ž
. The appliance continues heating in normal
cooking mode.
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 143 - 158° F
(62 – 70 °C); for poultry and minced meat this should be
as high as 176 - 185° F (80 – 85 °C).
)
)
)
Food Core temperature
guideline
Beef
Sirloin, tenderloin, entrecôte
very rare
rare
medium
well-done
113 - 117°F
(45 - 47 °C)
122 - 126°F
(50 - 52 °C)
137 - 140°F
(58 - 60 °C)
158 - 167°F
(70 - 75 °C)
Roast beef 176 - 185°F
(80 - 85 °C)
Pork
Pork roast 162 - 176°F
(72 - 80 °C)
Pork loin
medium
well-done
149 - 158°F
(65 - 70 °C)
167°F (75 °C)
Meat loaf 185°F (85 °C)
Fillet of pork 149 - 158°F
(65 - 70 °C)
Veal
Veal roast, well-done 167 - 176°F
(75 - 80 °C)
Breast of veal, stuffed 167 - 176°F
(75 - 80 °C)
Saddle of veal
medium
well-done
137 - 140°F
(58 - 60 °C)
149 - 158°F
(65 - 70 °C)
Fillet of veal
rare
medium
well-done
122 - 126°F
(50 - 52 °C)
137 - 140°F
(58 - 60 °C)
158 - 167°F
(70 - 75 °C)
Game
Saddle of venison 140 - 157°F
(60 - 70 °C)
Leg of venison 158 - 167°F
(70 - 75 °C)
Venison loin steaks 149 - 158°F
(65 - 70 °C)
Saddle of hare or rabbit 149 - 158°F
(65 - 70 °C)