GB
29
FOOD
MINIMUM INTERNAL TEMPERATURE
Mince
Hamburger
71°C
Beef, veal, lamb, pork
74°C
Chicken, turkey
74°C
Beef, veal, lamb
Roasts and steaks:
Rare
The cooking temperature for rare meat is
not indicated by the NFSD as it is unsafe
for health reasons
Medium-rare
63°C
Medium
71°C
Well done
77°C
Pork
Chops, roasts, ribs:
Medium
71°C
Well done
77°C
Fresh ham
71°C
Fresh sausages
71°C
Poultry
Whole chicken or chicken pieces
82°C
Duck
82°C
Whole turkey (not stuffed)
82°C
Turkey breast
77°C
WARNING
- To avoid burns, use a kitchen glove to fit and remove the
meat probe when the oven is hot.
- Always remove the probe using the grip. If it is removed by
pulling the cable, it could suffer damage.
- Make sure the food is completely de-frozen when the probe
is fitted. Otherwise it could suffer damage.
NOTE
- The meat probe is not enabled for all functions. If it is fitted during
one of these functions, a probe removal message appears on
the screen.
- If the meat probe is accidentally removed during operation, a
warning message appears on the screen.
- The temperature of the probe can be set between 104°F and
212°F (40°C - 100°C).
- The oven stores the last temperature set by the user.
Содержание 600SPYTC
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