Food probe
121
Procedure
Prepare the meat in the usual way.
Remove the food probe from its hold‐
er behind the control panel.
Insert the metal tip of the food probe
fully into the food. Make sure that the
handle is angled upwards.
Place the food in the oven.
Select the function you want.
Alter the recommended and / or core
temperature if necessary.
Danger of burning.
The handle of the food probe can get
hot.
Wear oven gloves when removing
the food probe.
If the food probe is not recognised,
reposition the probe in the food.
Tips
– If you are cooking several pieces of
meat together, insert the food probe
in the largest piece of meat.
– If the food is not cooked sufficiently
when the core temperature is
reached, insert the food probe into
another place or increase the core
temperature and repeat the pro‐
gramme.
Meat
[°C]
Roast veal
75–80
Gammon joint
75
Leg of lamb
80–85
Saddle of lamb
70–75
Saddle of roe‐
buck / hare
65–75
Roast beef
80–90
Fillet of beef / Sir‐
loin joint
rare
medium
well done
45
55
75
Pork / Blade roast
80–90
Pork tenderloin /
Chump end
75
Game / Rump cut
80–90
Core temperature
Содержание DGC 6860
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