Siemens HN678G4.1, Инструкция по эксплуатации

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Meat thermometer
en
25
thermometer. The meat may expand during the cooking
process.
Setting the core temperature
1.
Insert the meat thermometer in the socket on the left-
hand side of the cooking compartment.
2.
Use the rotary selector to select the type of heating
or the "Dishes" operating mode.
3.
Touch the default temperature and set the
temperature using the rotary selector.
4.
Touch the "Core temperature" field and set the core
temperature using the rotary selector.
You can switch on the microwave or steam function
as required.
5.
Press the Start/Stop button to start.
The progress line shows the core temperature as it
rises.
Once the set core temperature in the food has been
reached
An audible signal sounds. The oven stops heating. You
can unplug the meat thermometer from the socket.
The
.
symbol goes out.
Changing the core temperature
You can change the core temperature at any time.
Cancelling
Unplug the meat thermometer from the socket.
:
Warning
Risk of burns!
The cooking interior and the core temperature probe
become very hot. Use oven mitts to plug and unplug the
core temperature probe.
:
Warning
Risk of electric shock!
The insulation of an incompatible meat probe may be
damaged. Only use the meat probe which is
recommended for this appliance.
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 36
Food Core temperature in
°C
Poultry
Chicken 80-85
Chicken breast 75-80
Duck 80-85
Duck breast, medium rare 55-60
Turkey 80-85
Turkey breast 80-85
Goose 80-90
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
Fish
Whole fish 65-70
Fish fillet 60-65
Miscellaneous
Meat loaf, all kinds of meat 80-90
Heating/reheating food 65-75
Food Core temperature in
°C