Probe - Miele HR 1954-3 DF Operating Instructions Manual

Roasting

Probe

The food probe allows you to monitor
the cooking process simply and reliably.
The wireless food probe will be
damaged by the speed oven.
Only use the wired food probe in the
speed oven.
How it works
The metal tip of the roast probe must
be fully inserted into the center of the
food all the way to the handle. There is
a temperature sensor in the metal tip
which measures the core temperature
of the food during the cooking process.
The rise in the core temperature reflects
the extent to which the food is cooked.
You can program the core temperature
to be lower or higher, depending on
whether you want your meat to be rare,
medium, or well done.
The maximum core temperature setting
is 210°F (99°C).
The cooking time will be similar when
cooking with or without the wireless
food probe.
When to use the probe
Some automatic programs and Special
Modes will prompt you to use the
probe.
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You can also use the probe with
Favorites and with the following
operating modes:
- Auto Roast 
- Convection Roast
- 
Surround
- Microwave 
-
Combi Auto Roast
- Combi Conv Roast
Important usage notes
- You can place the meat in a pot, on
the wire rack, or on the glass tray,
depending on the operating mode
selected.
- The metal tip of the probe must be
fully inserted into the center of the
food so that the temperature sensor
reaches more or less to the core.
- When cooking poultry, insert the
metal part into the thickest part of the
breast. You can find the thickest part
of the breast by pressing the area
with your thumb and index finger.
- The metal tip must not touch any
bone or be inserted in areas with a lot
of fat. Fatty tissue and bones can
cause the probe to turn off early.
- When using aluminum foil or roasting
bags, insert the probe through the
foil/bag into the center of the food.
You can also place meat inside the
bag or foil with the probe already
inserted. Be sure to follow the
instructions provided by the
manufacturer of the roasting bag or
aluminum foil.
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