243912
With this programming mode, set the desired temperature in the
core of the food (e.g. chunk of meat). Settings between 30 and
99°C are possible.
The oven will operate until the core reaches the set temperature.
The temperature is measured by the temperature probe.
Cooking with a probe is suitable for preparing large chunks
of meat, preferably without bones. Chicken and rabbit are not
appropriate for such mode of preparation.
Recommended core temperatures:
Pork roast
85°C
Beef roast
80°C
Veal roasta
75°C
Tender loin (
fi
let mignon)
40-50°C
Procedure of cooking meat with the probe:
• Insert the probe plug into the socket and stick the probe into
the peace of meat (or other food). The socket is located in
the front upper corner of the left side wall. The probe contains
a metal plug that has to be removed before the cooking and
replaced afterwards.
• As soon as the probe is connected, the temperature read by the
probe is displayed on the timer, instead of the clock.
• Use the on/off key to turn on the oven.
• Select the desired heating mode (K) and the corresponding
cooking temperature. We recommend using the combination
of upper and lower heater.
Programmed cooking
using the meat probe
Cooking table - grill
Food type
Weight (g)
Guide
level (from
bottom)
Temperature
(°C)
Temperature
(°C)
Cooking time
(min.)
Meat and sausages
2 beef loin stakes, well done
180g/pc
4
240
-
180-21
2 cutlets
4
240
-
20-22
2 pork neck steaks
180g/pc
4
240
18-22
4 grill sausages
100g/pc
4
240
-
11-14
4 toasted sandwiches
4
240
-
5-7
Toast - browning
4
240
3-4
3 trout - on the grid
200g/pc
2
-
160-170
40-50
Chicken - on the grid
1500g
2
-
160-170
60-80
Pork shoulder - deep tray
1500g
2
-
150-160
120-160
30
