Meat thermometer
en
25
5.
Touch the "Core temperature" field and set the core
temperature using the rotary selector.
6.
Press the Start/Stop button to start.
The progress line shows the core temperature as it
rises.
Dishes
1.
Switch on the appliance.
2.
Insert the meat thermometer in the socket on the left-
hand side of the cooking compartment.
3.
Press the menu button.
4.
Touch the "Dishes" field.
5.
Use the rotary selector and the "Next" field to select
the required food.
6.
If necessary, touch the "Adjust" filed and adjust the
settings using the rotary selector.
7.
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 35
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
