EEB 6375.0
25
The roasting thermometer
The roasting thermometer measures the temperature inside the food. When
the core temperature has reached a certain value, the roast is done just right:
Not too dry and not too bloody, roasted just right.
F
We highly recommend using the roasting thermometer when preparing
roasts whose core temperature must not exceed a certain value (e.g.
roast beef).
F
You should not enter a fixed cooking time – the cooking time depends
on how long it takes for the temperature inside the roast to reach its final
value. The cooking time can vary with the weight and type of meat and
with the cooking temperature and mode.
The table “Recommended core temperatures” on page 25 provides the data
for the individual meals.
Please observe the following:
■
Insert the tip of the roasting thermometer horizontally from the side right
into the centre of the food.
■
Always insert the roasting thermometer into the roast up to the handle.
■
The tip must not be located near the fat or the bone of the meat.
■
When cooking poultry, take care not to touch any bones when inserting the
roasting thermometer.
Display of the core temperature
The display “1” (page 18) shows you the current core temperature inside the
roast. This means you are always informed and can switch off the oven as
soon as the core temperature you want has been reached. Please note that
the roasting thermometer is not connected to a switching function.
■
This display is active when the roasting thermometer is inserted and the
oven is switched on.
■
In a range between 35 °C and 95 °C the
current core temperature inside the roast is
displayed. At temperatures below 35 °C you
can see two horizontal dashes (“--”) in the
display, at temperatures above 95 °C the
value “95 °C” flashes in the display.
How to use the roasting thermometer
– Place the prepared roast with the roasting thermometer inserted in the oven.
– Insert the roasting thermometer
plug into the jack at the top right
of the oven side wall.
– Close the oven door and switch
the oven on as you want.
– Pay attention to the display and switch the oven off when the core
temperature you want has been reached.
Recommended core temperatures
Dish
Core temperature in °C
Beef
Roast beef/Fillet of beef, rare
40-45
Roast beef/Fillet of beef, medium
50-55
Roast beef/Fillet of beef, well done
60-65
Joint of beef
80-85
Pork
Loin of pork
65-70
Roast pork/ham
80-85
Neck, knuckle of pork
80-85
Chop, saddle
75-80
Chop without the bone
70
Smoked loin of pork
65-70
Meat loaf
70-75
Veal
Roast veal
70-75
Roast veal stuffed with kidneys
75-80
Knuckle of veal
80-85
Game
Meat of game
75-80
Saddle 60-70
Fillet of game, rare
40-45
Fillet of game, medium
50-55
Fillet of game, well done
60-65
Lamb
80-85
Stuffed joint
70-75
Poultry
85-90
Fish
70-80