The Core Temperature Probe; Using The Core Temperature Probe; Notes On Correct Use; Standard Core Temperatures - Kuppersbusch EEB 970.0 Instructions For Use And Installation Instructions

The core temperature probe

Observe the safety notes on page 26!
The core temperature probe measures the temperature inside the food
being cooked. If a core temperature probe is used, the cooking process is
controlled as a function of the core temperature required for the roast.
Once this core temperature has been reached, the oven switches itself off
automatically. The cooking process is over.
The core temperature probe uses the same display as the minute minder.
The use of the core temperature probe is especially recommended for the
preparation of roasts whose core temperature must not exceed a certain
value, e.g. roast beef.

Using the core temperature probe

Den You can use the core temperature probe as follows:
1. When roasting with the roasting programs .
Here the core temperature for the roast is pre-set .
You can change the core temperature (see page 28).
2. When roasting with heating programs.
A proposed core temperature which you must change to the required
value depending on the type of meat appears in the display.

Notes on correct use

Always insert the core temperature probe right up to the handle so that
the tip is roughly in the centre of the roast and not near any fat or bones.
Insert the core temperature probe into the side.
Proceed as follows and pay attention to the illustrations:
- Stick the tip of thecore temperature probe into the centre of the
food.
- With poultry make sure that you insert the core temperature probe so
that it does not touch any bones.
right wrong
- Insert the plug of the core tempe-
rature probe into the bush.
The set core temperature appears
in the display.
- Close the oven door.
The selected roasting or heating
program now starts to run.
- Once the core temperature has
been reached , an acoustic signal
is emitted and the oven switches
itself off.

Standard core temperatures

Food
Beef
English roast beef/fillet of beef
rare
medium
well done
Joint of beef
Pork
Loin of pork
Roast pork/ham
Neck, knuckle of pork
Chop, saddle
Chop without the bone
Kasseler (smoked loin of pork)
Meat loaf
Veal
Roast veal
Roast veal stuffed with kidneys
Knuckle of veal
Game
Meat
Saddle
Fillet
Fillet
Fillet
Lamb
Stuffed joint
Poultry
Fish
The core temperatures which are preset in the roasting programmes are
listed in the table for the roasting programmes.
32
Core temperature
for all heating
programmes
in °C
40-45
50-55
60-65
80-85
65-70
80-85
80-85
75-80
70
65-70
70-75
70-75
75-80
80-85
75-80
60-70
rare
medium
well done
80-85
70-75
85-90
70-80
EEB 970.0