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Due to continuous product research and development,
the information contained herein is subject to change without notice.
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B
B
PUSH
PUSH
SET
SET
C
C
D
D
To set the time duration, choose whether to set the cooking by the time or with core probe or Delta T by touching the symbol (the example
shows the end of cooking with core probe).
A. Select Core probe then press the Delta T icon
B. Touch the value field to set the core probe temperature and the oven temperature (between 15°C - 30°C higher than the core probe)
C. Turn the navigation dial to adjust the temperature value
D. Press the navigation dial to save the set value
Core Probe / Delta T:
4.3.7 Delta T(Δt):
• Delta T(Δt):
During the cooking cycle, the oven increases or decreases the cooking chamber’s temperature automatically to keep the Delta T
(Δt) value constant (e.g. 30°C). These cooking cycles are perfect for cooking meat slowly and at low temperatures to keep it soft
and tender without losing excessive weight.
Delta T (Δt) = Temperature in the chamber - (minus) Probe core temperature
The Delta T(Δt) function is used mainly for slow, low temperature cooking.
In Delta T(Δt) mode, the product core temperature is set and the chamber temperature is set between 15°C - 30°C higher. As the core
temperature rises, the temperature in the chamber will increase maintaining the set difference.
Note:
A probe must be used for the Delta T(Δt) function.
Note:
When not in use, place the probe back into the magnetic support on the left side of the oven.
At the end of the cooking cycle, take care to remove the probe from the core before taking the tray out of the oven. The core probe is very
sharp and it reaches high temperatures after cooking, do not pull the probe by the connection wire to remove it.
Do not insert the hot probe in frozen food to prevent thermal shock to the probe, which can cause the probe to become damaged.
Dishes
Recommended Core
Temperature
Beef tenderloin
53-58°C
Beef
(Ribs, entrecote, steaks)
From 50 °c to 55 °c: rare
From 55 °c to 65 °c: medium
From 66 °c to 70 °c: well done
Pork fillet
58-64°C
Roast veal
72-75°C
Dishes
Recommended Core
Temperature
Porchetta (pork roast)
68-75°C
Lamb sirloin
58-65°C
Chicken - turkey (whole)
85-87°C
Salmon (fillets)
58-65°C
Shin of pork/ribs
80-85°C
4.0 Operation
A
