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Cooking table - grill
Food type
Meat and sausages
2 beef loin stakes, well done
2 cutlets
2 pork neck steaks
4 grill sausages
4 toasted sandwiches
Toast - browning
3 trout - on the grid
Chicken - on the grid
Pork shoulder - deep tray
Programmed cooking
using the meat probe
28
Weight (g)
Guide
level (from
bottom)
180g/pc
4
4
180g/pc
4
100g/pc
4
4
4
200g/pc
2
1500g
2
1500g
2
With this programming mode, set the desired temperature in the
core of the food (e.g. chunk of meat). Settings between 30 and
99°C are possible.
The oven will operate until the core reaches the set temperature.
The temperature is measured by the temperature probe.
Cooking with a probe is suitable for preparing large chunks
of meat, preferably without bones. Chicken and rabbit are not
appropriate for such mode of preparation.
Recommended core temperatures:
Pork roast
Beef roast
Veal roast
Tender loin (fi let mignon)
Procedure of cooking meat with the probe:
• Insert the probe plug into the socket and stick the probe into
the peace of meat (or other food). The probe contains a metal
plug that has to be removed before the cooking and replaced
afterwards.
• As soon as the probe is connected, the temperature read by
the probe is displayed on the timer, instead of the clock. If
any timer functions were set previously, they will be deleted
automatically.
• In addition to the preset temperature (70°C), the symbol "°C"
will fl ash for a few seconds. As long as the symbol is fl ashing,
use the (C) and (D) sensor keys to set the desired temperature
in the range from 30 to 99 °C; the temperature can be set in
1°C steps.
• If the "°C" symbol has already stopped fl ashing, press the
sensor key (A) fi rst to make any changes to the target probe
temperature.
Temperature
Temperature
(°C)
(°C)
240
-
240
-
240
240
-
240
-
240
-
160-170
-
160-170
-
150-160
85°C
80 °C
75 °C
40-50 °C
Cooking time
(min.)
18-21
20-22
18-22
11-14
5-7
3-4
40-50
60-80
120-160
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