NEFF B57CR25 0 Series, Инструкция по эксплуатации

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Meat thermometer
en
19
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Meat thermometer
Meat thermometer
The meat thermometer makes precise cooking
possible. It measures the temperature inside the food.
Once the set temperature has been reached, the
appliance automatically switches itself off.
Suitable types of heating
Notes
■
The meat thermometer measures the temperature
on the inside of the food between 30 °C and 99 °C.
■
Use only the meat thermometer supplied. You can
purchase it as a spare part from the after-sales
service.
■
After use, always remove the meat thermometer
from the cooking compartment. Never store it inside
the cooking compartment.
Inserting the meat thermometer into the
meat
Before placing your food into the cooking compartment,
insert the meat thermometer into the meat.
Meat:
Insert the meat thermometer into the meat at the
thickest point. Make sure that the tip of the spike is
roughly in the middle of the meat. It must not be
inserted in the fat or be touching the ovenware or
bones.
Turning the food:
If you wish to turn the food, do not
remove the meat thermometer. Once you have turned
the food, check that the meat thermometer is correctly
positioned in the food.
If you remove the meat thermometer while the food is
cooking, all settings will be reset and you will have to
apply them again.
Caution!
Do not trap the meat thermometer's cable.
To prevent the meat thermometer from being damaged
by excessive heat, there must be a gap of a few
centimetres between the grill element and the meat
thermometer. The meat may expand during the cooking
process.
Core temperatures of different foods
Do not use frozen food. The figures in the table are
given as a guide. They depend on the quality and
composition of the food.
You can find comprehensive information on the heating
mode and temperature at the end of the instruction
manual.
~
"Tested for you in our cooking studio"
on page 31
‚
CircoTherm hot air
ƒ
Top/bottom heating
‡
Circo-roasting
„
Pizza setting
…
Bread-baking
‘
Top/bottom heating eco
ž
CircoTherm eco
Food Core temperature in
°C
Pork
Shoulder of pork 85-90
Fillet of pork, medium rare 62-70
Loin of pork, well done 72-80
Beef
Tenderloin or sirloin, rare 45-52
Tenderloin or sirloin, medium rare 55-62
Tenderloin or sirloin, well done 65-75
Veal
Joint of veal or shoulder, lean 75-80
Joint of veal, shoulder 75-80
Knuckle of veal 85-90
Lamb
Leg of lamb, medium rare 60-65
Leg of lamb, well done 70-80
Saddle of lamb, medium rare 55-60