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During operation with the core probe, the minute counter will in any case display the time passed.
The inner probe only stops cooking on reaching the temperature inside the food pre-set on the specific display.
The temperature range that can be adjusted in the display is 20°C - 99°C.
Caution: It is anyhow always necessary to set the temperature and cooking process (e.g. convection, steam, combined or
convection with humidification) in the cooking chamber. If 99°C is exceeded the display will show Ovl (Overflow). At the end
of cooking with the core probe, cook & hold triggers automatically (see par.6.9).
If at the start of cooking the core probe is hot because of pre-heating the oven (when the core probe was in the cooking
chamber), display 18 will flash until the actual temperature of the food is displayed; only then will cooking commence.
To cook with the core probe, first of all turn the selector onto one of the functions. Pressing this push-button will
light up the core probe temperature display, showing a set temperature, and the minute counter display will be
deactivated. Set the desired core temperature with knob 18. After a few seconds of letting go of the knob the oven
will start and the temperature inside the food will be displayed.
6.8 CORE PROBE (Only for models -SC)
For many foods (for instance roast-beef, pâté, fatty roasted meat, etc.) the temperature inside the product is very important.
With the inner probe, it is possible to switch off the oven at the right time, that is when the desired temperature (previously set
on display 17) has been reached.
You do not need to set the cooking time because, by setting the temperature on the thermostat of the ”inner probe”, the timer
is automatically excluded.
The thermostat shows the temperature inside the product.
The cooking time is obtained from the ”inner probe” thermostat. You can use the ”inner probe” cooking process together with
all the other cooking processes (for instance, steaming, convection cooking, mixed cooking and so on).
Here is a table giving the temperature to set:
Inner temperature °C
Application
40 ÷ 45
Raw meat
45 ÷ 50
Rare meat
50 ÷ 70
Red meat
75 ÷ 95
Well-done meat
- Insert the probe into the most representative piece.
Place the piece of meat containing the core probe in the geometrical centre of the cooking chamber.
- Make sure that the probe tip is as much in the centre of the piece to be cooked as possible.
6.9 COOK & HOLD
Cook & hold is only activated in the core probe cycle. At the end of cooking, the product is kept hot without its temperature
falling under 70°C and thereby excluding the risk of bacteria spreading.
At the end of cooking with the core probe, the oven automatically goes onto hold, shown on display 10 with the flashing
message Hold. If after ten minutes the oven is not switched off and the product taken out, the holding process shown by the
steady message Hold commences. Pressing the clock button (10) displays the time passed since the start of holding. During
holding the oven automatically heats up if the core temperature falls under 70°C.
To end holding, you need to turn the selector onto Ø.
6.10 DISPLAYING AND MODIFYING COOKING PARAMETERS (8, 10, 17)
DISPLAY: Just press one of the buttons 8, 10, 17 (LED on) and the relevant displays will show the chamber temperature and
the set time or the set core temperature. Wait for a few sec. and the displays will go back to showing the chamber temperature,
time passed or core temperature (LED off).
CHANGE. While the oven is operating, to change the set temperature or time or core temperature, you need to press the
relevant button (LED on) and turn the knob: after a few seconds the new parameter will be accepted (LED off).
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