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The roasting thermometer
The roasting thermometer measures the temperature
inside the food. When the core temperature has
reached a certain value, the roast is done just right:
not too dry and not too bloody, roasted just right (see
the chart on page 27.
Once the preset core temperature is reached, the
oven automatically switches off. The roast is done.
Since the cooking time in this case is only regulated
by the core temperature in the centre of the roast, it is
not possible to pre-select how long the roast is to be
cooked nor when it is to be ready.
We highly recommend using the roasting ther-
i
mometer when preparing roasts whose core
temperature must not exceed a certain value
(e.g. roast beef).
Please observe the following:
Insert the tip of the roasting thermometer hori-
zontally from the side right into the centre of the
food.
Always insert the roasting thermometer into the
roast up to the handle.
The tip must not be located near the fat or the
bone of the meat. When cooking poultry, insert
the tip in the chest.
When cooking poultry, take care not to touch
any bones when inserting the roasting ther-
mometer.
Using the roasting thermometer
•
Place the prepared roast with the roasting ther-
mometer inserted in the oven.
•
Insert the plug of the roasting thermometer into
the jack at the top right of the oven side wall.
•
Close the oven door and
•
select a "oven function" with the oven selector.
Set the "desired temperature" with the tempera-
ture control.
•
Use the timer to select the roasting thermome-
ter function and to set the required core temper-
ature (see "Setting the roasting thermometer
function" on page 18).
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