Using The Meat Probe - Beko BBO6852PDX User Manual

2. Activate the timer field by pushing the
oven control knob once or touching the
key once.
ð The timer field and the
flash on the timer/duration display.
3. Set the time of day by turning the oven
control knob to right/left and activate
the minute field by pushing the oven
control knob once or touching the
once.
ð The minutes field and the
bol flash on the timer/duration dis-
play.
4. Set the minute by turning the oven con-
trol knob to right/left. Approve the set-
ting by pushing the oven control knob
once or touching the
ð The time of day is set and the
symbol illuminates continuously.

5.4 Using the Meat Probe

General information and warnings
• The oven shall be set to a specific oper-
ating function and temperature in order
to use the meat probe.
symbol
key
sym-
key once.
EN / 30
• If you have set the oven timer for a spe-
cific baking period before using the meat
probe, this period is cancelled automatic-
ally when the meat probe is installed.
• You cannot use the racks above the meat
probe connector while cooking with a
meat probe.
• Clean the meat probe with a wet cloth
and then dry it with a dry cloth after each
operation.
• If 75C is not displayed on functions
where the meat probe is activated, en-
sure that the connector is firmly installed
to its seat.
• If the sensor tip of the meat probe is
used without putting it inside the meat,
the sensor tip detect the temperature in-
side the oven and terminates cooking
when the set temperature is reached.
However, if the meat probe is exposed to
250 °C or above, the sensor is rendered
useless.
• The operating temperature may be at
least 30 °C higher than the meat probe
temperature. Example: If the meat probe
temperature is set to 70 °C, the operating
temperature shall be set to 100 °C min-
imum.
• The core temperature of the meat (the
coldest point) shall be at least 63°C in
terms of food safety.
• The core temperature of the coldest
point of poultry meat shall be at least
74°C in terms of food safety, and the
core temperature shall be 85°C for well-
done meat.
Reference table for cooking range of red
meat:
Cooking Level
meat* (°C)
Blue 55-59
Rare 60-62
Medium rare
Medium 71-76
Well-done 77-81
Overcooked
1. Turn the oven on by touching the
Core temperature of the
63-70
≥ 82
key.