Asko OP8637S Instructions For Use Manual page 20

USE
EN 20
• Always place the culisensor's entire metal sensor in the dish.
• Please note! After the cooking process always replace the
metal cap on the culisensor's connection.
• Only use the culisensor in your oven.
• Ensure that the culisensor does not come into contact with the
heating element during cooking.
• The culisensor will be extremely hot after the cooking process.
Be careful! Avoid burns.
Recommended core temperature values
Beef
Fillet/sirloin
Roast beef
Round steak
Roast beef
Stewed beef
Pork
Hoof/leg
Hoof/leg
Pork loin
Pork shoulder
Pork belly/stuffed
Pork belly
Roast pork hoof
Pork hoof
Cooked ham
Kassel ribs
Breaded ham
Veal
Veal loin
Veal hoof/leg of veal
Fried kidneys
Roast veal/shoulder
Leg of veal
Mutton
Mutton loin
Mutton loin
Mutton hoof
Leg of mutton
Lamb
medium 55 - 58 ºC
medium 55 - 60 ºC
well-done 85 - 90 ºC
well-done 80 - 85 ºC
well-done 90 ºC
well-done 75 ºC
slightly pink 65 - 68 ºC
slightly pink 65 - 70 ºC
well-done 75 ºC
well-done 75 - 80 ºC
well-done 80 - 85 ºC
well-done 80 - 85 ºC
well-done 80 - 85 ºC
very tender 64 - 68 ºC
well-done 65 ºC
65 - 68 ºC
slightly pink 58 - 65 ºC
well-done 78 ºC
well-done 75 - 80 ºC
well-done 75 - 80 ºC
well-done 75 - 78 ºC
pink 65 - 70 ºC
well-done 80 ºC
pink 70 - 75 ºC
82 - 85 ºC