Note; Cleaning; Recommended Temperature Values - Gaggenau BO 270/271 Instruction Manual

Note

Pull the meat probe from the socket if you want to
end the programming.
If you program meat probe and timer simultaneously,
the program that reaches the entered value first will
switch off the oven.
Only use the included original meat probe. You can
order the meat probe as a spare part.
Only use the meat probe up to a temperature of
250 °C.
Remove the meat probe from the oven when it is not
in use.
Remove the meat probe from the oven during
pyrolysis.

Cleaning

Only rub the meat probe with a moist cloth. The
meat probe is not dishwasher-proof.

Recommended Temperature Values

Beef
Roast beef / fillet of beef / entrecôte
Beef roast
Pork
Roast pork
Back of pork
Meat loaf
Fillet of pork
Veal
Fillet of veal
Roast veal
Breast of veal, stuffed
Back of veal
Venison
Back of venison
Leg of venison
Back of venison steaks
Back of hare
Poultry
Chicken
Guinea fowl
Goose,turkey, duck
Duck breast
Ostrich steak
Lamb
Leg of lamb
Back of lamb
Mutton
Leg of mutton
Back of mutton
Fish
Fillet
Whole
Tureen
Other
Bread
Pâte
Tureen
Foie gras
blood rare 45-47 °C
rare 50-52 °C
medium-rare 58-60 °C
well-done 70-75 °C
80-85 °C
72-80 °C
medium-rare 65-70 °C
well-done 75 °C
85 °C
65-70 °C
rare 50-52 °C
medium-rare 58-60 °C
well-done 70-75 °C
well-done 75-80 °C
75-80 °C
medium-rare 58-60 °C
well-done 65-70 °C
60-70 °C
70-75 °C
65-70 °C
65-70 °C
85 °C
75-80 °C
80-85 °C
medium-rare 55-60 °C
well-done 70-80 °C
60-65 °C
medium-rare 60-65 °C
well-done 70-80 °C
medium-rare 55-60 °C
well-done 65-75 °C
medium-rare 70-75 °C
well-done 80-85 °C
medium-rare 70-75 °C
well-done 80 °C
62-65 °C
65 °C
62-65 °C
90 °C
72-75 °C
60-70 °C
45 °C
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