en
Sabbath mode
28
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
"Tested for you in our cooking studio"
F
Sabbath mode
Sabbath mode
With the Sabbath mode, a cooking time of up to 74
hours can be set. You can keep the food in the cooking
compartment warm without having to switch the oven
on or off.
Starting Sabbath mode
Prerequisite: "Sabbath mode activated" is activated in
the basic settings.
The cooking compartment heats up with top/bottom
heating and a temperature between 85 °C and 140 °C.
1.
Press the
k
button.
A type of heating and a temperature are suggested
in the display.
2.
Turn the rotary selector anti-clockwise and select the
"Sabbath mode" type of heating.
3.
Touch the suggested temperature and set the
temperature using the rotary selector.
4.
Press the
0
button to open the time-setting options
menu and touch the "Cooking time" field.
25:00 hours are suggested.
5.
Use the rotary selector to set the required cooking
time.
6.
Press the
u
button to start.
You can see the cooking time counting down in the
status bar.
The cooking time has elapsed
A signal sounds. The oven stops heating. “Finished”
appears in the status bar.
Setting a later end time
It is not possible to set a later end time.
Cancelling Sabbath mode
Press the
k
button. All settings are deleted. You can
apply new settings.
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
Содержание HN678G4.6W
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