•
poultry: stick the probe in the thickest part of the breast;
•
red meat: stick the probe into a lean part that is not marbled with fat;
•
smaller chunks with bone: stick them into an area along the bone;
•
fish: stick the probe behind the head, towards the spine.
WARNING!
After use, carefully remove the probe from the food, unplug from the socket in the oven
cavity, and clean it.
INFORMATION!
If you do not use the probe, remove it from the oven.
Recommended doneness levels for different types of meat
well done
medium
well
medium
medium
rare
blue
(raw)
Type of food
BEEF
68-73
59-65
53-58
48-52
46-48
beef, roast
63-66
58-62
54-57
49-53
45-48
beef, sirloin
63-66
58-62
54-57
49-53
45-48
roast beef/rump steak
71-74
66-68
60-63
54-57
49-52
burgers
VEAL
63-66
58-62
54-57
49-53
45-48
veal, sirloin
63-66
58-62
54-57
49-53
45-48
veal, rump
PORK
75-85
65-70
/
/
/
roast, neck
/
60-69
/
/
/
pork, loin
80-85
/
/
/
/
meat loaf
LAMB
77-80
72-76
66-71
60-65
/
lamb
MUTTON
77-80
72-76
66-71
60-45
/
mutton
GOAT MEAT
77-80
72-76
66-71
60-45
/
goat
POULTRY
82-90
/
/
/
/
poultry, whole
62-65
/
/
/
/
poultry, breast
FISH AND SEAFOOD
/
62-65
/
/
/
trout
/
55-60
/
/
/
tuna
/
52-55
/
/
/
salmon
28
Содержание BPS6737E14X
Страница 1: ...INSTRUCTIONS FOR USE OF A BUILT IN OVEN...
Страница 13: ...WARNING The appliance and some of the accessible parts tend to heat up during cooking 13...
Страница 36: ...843413 a2...
