Miele DGC6500 Operating And Installtion Instructions page 107

How it works
The metal tip of the roast probe is in-
serted into the food. There is a temper-
ature sensor in the metal tip which mea-
sures the core temperature of the food
during cooking.
The core temperature set will depend
on how well cooked you want your
meat to be and on the type of meat.
The temperature can be set between 86
and 210°F / 30 and 99°C.
The cooking duration will depend on a
number of different factors. The higher
the temperature in the oven compart-
ment and the humidity, where applica-
ble and the thinner the meat, the
quicker the set core temperature will be
reached.
The cooking process will finish auto-
matically when the core temperature in
the meat reaches the value set for the
roast probe. Exception: In
mode or with user programs, another
cooking stage, e.g., browning the meat,
may be required.
Damage to roast probe by incorrect
use!
If you are not using the roast probe
remove it from the oven when cook-
ing.
It is only protected from overheating
when it is plugged in.
When to use the roast probe
The roast probe can be used in the fol-
lowing operating modes:
–
–
–
–
–
–
–
–
–
Combi Steam
Combi Steam | Convection Bake
|
Combi Steam Surround
Convection Bake
Convection Broil
Surround
Intensive
Humidity Plus
Steam Cooking
Reheat
Roast probe
107