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Core temperature probe
en
The estimated cooking time display can be deactivated
in the basic settings so that the current core
temperature is shown instead.~
on page 25
Notes
–
The measurable range is 15 °C to 99 °C. Outside
the measurable area, "--°C" is displayed for the
current core temperature.
–
If you leave food in the cooking compartment for
some time after cooking, the core temperature will
continue to rise somewhat due to the residual heat
in the cooking compartment.
–
If you set programmes with the core temperature
probe and the cooking timer at the same time, the
appliance switches off whichever programme
reaches the entered value first.
Changing the set core temperature
+
Touch the
symbol. Use the rotary selector to change
the set core temperature for the food and press
confirm.
Deleting the set core temperature
+
Touch the
symbol. Delete the set core temperature
with Ž. The appliance continues heating in normal
cooking operation.
Suggested values for the core
temperature
Only use fresh food that has not been frozen. The
figures in the table are given as a guide. They will
depend on the quality and composition of the food.
For hygiene reasons, critical foodstuffs such as fish and
game should reach a core temperature of 62–70 °C; for
poultry and minced meat this should be as high as 80–
85 °C.
Food
Beef
Sirloin, fillet of beef, entrecôte
Very rare
Rare
Medium rare
Well done
Roast beef
Pork
Joint of pork
Loin of pork
Medium rare
Well done
Meat loaf
22
"Basic settings"
+
to
Suggested value for
the core temperature
45–47 °C
50–52 °C
58–60 °C
70–75 °C
80–85 °C
72–80 °C
65–70 °C
75 °C
85 °C
Food
Fillet of pork
Veal
Joint of veal, well done
Breast of veal, stuffed
Saddle of veal
Medium rare
Well done
Fillet of veal
Rare
Medium rare
Well done
Game
Saddle of venison
Leg of roe venison
Venison loin steaks
Saddle of hare or rabbit
Poultry
Chicken
Guinea fowl
Goose, turkey, duck
Duck breast
Medium rare
Well done
Ostrich steak
Lamb
Leg of lamb
Medium rare
Well done
Saddle of lamb
Medium rare
Well done
Mutton
Leg of mutton
Medium rare
Well done
Saddle of mutton
Medium rare
Well done
Fish
Fillet
Whole
Terrine
Other
Bread
Pâté
Terrine
Foie gras
Suggested value for
the core temperature
65–70 °C
75–80 °C
75–80 °C
58–60 °C
65–70 °C
50–52 °C
58–60 °C
70–75 °C
60–70 °C
70–75 °C
65–70 °C
65–70 °C
90 °C
80–85 °C
85–90 °C
55–60 °C
70–80 °C
60–65 °C
60–65 °C
70–80 °C
55–60 °C
65–75 °C
70–75 °C
80–85 °C
70–75 °C
80 °C
62–65 °C
65 °C
62–65 °C
96 °C
72–75 °C
60–70 °C
45 °C
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