To use the roasting sensor:
Connect the sensor to the socket in the oven.
The pre-set temperature is 80ºC. You can now
alter the temperature using the buttons
. The current temperature and the tempera-
ture you have chosen are shown in the informa-
tion window (
rising temperature of the meat in the information
When the correct meat temperature has been reached, a
sound is emitted and the oven switches off.
Press the buttons at the same time
turn off the sound.
Remove the sensor from the socket in the oven
and remove the meat.
the sensor are hot.
When the oven has cooled down, replace the
protective socket cover.
It will only be possible to use the oven again when the
sensor has been removed.
Size, shape, quantity, the degree of fat marbling, and
even the initial temperature of the meat all affect the
outcome and time of the grilling process. Fish, poultry,
veal and pork will not brown as much as the darker
meats such as beef and game. Vegetable oil and/or sea-
soning will improve the colour, but it also increases the
risk of surface burning.
For best results, avoid grilling food straight from
the refrigerator. Dry the surface of the meat, place it on
the oven shelf and season to taste. Place an oven dish,
ideally lined with foil, underneath the shelf to catch the
fat etc. which runs off. Pork chops, steaks and fish
should be grilled high up in the oven, while meats such
as thick spare ribs are better lower down.
Set the function control to
control to the temperature require (250ºC maximum).
Preheat the grill for 3 to 5 minutes. Keep an eye on the
food, and turn it at least once. Grilling for too long
makes food dry, dull, and possibly burnt as well. The
oven door should be closed when grilling.
). You can see the
Both the oven and
REMEMBER TO RESET THE
and the temperature