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It is now possible, if you wish, to change the suggested probe temperature using the "-" and "+" buttons. The
cooking temperature now can be set between a minimum value of 30°C and a maximum one of 99°C
For better cooking results using the meat probe. proceed as follows:
•
Preheat the oven.
•
Insert the cooking insert with the food.
Recommended core temperature values
Beef
Roast beef / fillet of beef rare
medium-rare
well-done
Beef roast
Boiled fillet of beef 90 °C/195 °F
Pork
Roast pork
Back of pork
Meat loaf
Veal
Roast veal
Breast of veal, stuffed
Back of veal medium-rare
Venison
Leg of venison
Back of hare / venison
Poultry
Chicken
Goose
Turkey, duck
Duck breast
Lamb
Leg of lamb medium-rare
Lamb well-done
Mutton
Leg of mutton medium-rare
Back of lamb well-done
Bread
Delayed start option of the meat probe:
Press mode selection button twice after setting the core temperature, the word "DELAY START" will now be
displayed. A delayed cooking time can now be selected using the "- or +" buttons.
9. CHILD PROOF LOCK
If the selector knob is in the 0/OFF position a child lock can be activated which will bar all buttons and
prevent the oven from being turned on. If the selector knob is moved the electricity supply remains cut off.
Only the "minute minder" function can be operated when the child lock is active. (no switching function).
To set, press the mode selector button repeatedly until "INPUT SAVE" appears in the display. You can now
switch the child lock feature on by pressing the "+" button. When the lock is active the display will show the
key symbol. To turn the safety lock off press the mode button repeatedly until "INPUT SAVE" appears in the
display. You can now switch the child lock off by pressing the "-" button. The key symbol shown on the
display will deactivate.
If the mode selector knob is set for oven operation the child lock cannot be turned on.
10. FAULT ANALYSIS
•
If the probe is not working the display will show " PROBE FAULT"
Other automatic fault displays are:
•
Insert the meat probe in the side
right socket in the oven cavity
(Caution: the side panels are hot.
Use a glove.)
45-50 °C
•
Insert the tip of the meat probe in
55-65 °C
the middle of the food, at its
70-80 °C
thickest point; not inhe middle in
80-85 °C
the case of poultry (hollow), but
90 °C
between the belly and the thigh.
The measuring tip must not touch
80-85 °C
any bones and should not be
65-70 °C
inserted into fatty tissue.
85 °C
•
Close the oven door.
•
The meat probe symbol flashes
75-80 °C
and the suggested value of 60 °C
75-80 °C
can be seen on the display. You
65-70 °C
can enter a value between 30 °C
and 99 °C / (see table) by
75-80 °C
pressing the "+" and "–" buttons .
65-70 °C
When the temperature is reached an alarm
85 °C
will sound. Here too is it possible to extend
85-90 °C
the cooking time. However to continue
80-85 °C
cooking the temperature must be entered.
70 °C
.
55-65 °C
Caution: Pull out the meat probe before
75-80 °C
removing the food. Use a glove to do this
because the meat probe gets very hot
75-80 °C
during operation.
80 °C
Note: To clean it, simply rub the meat
probe with a moist cloth.
90 °C
11
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