Operation Manual

Remember that, if you want to change the temperature parameters of the food probe or the internal

temperature of the oven, you must proceed as follows:

•Select (white for the probe and red for the oven chamber)

•with you can increase or decrease the temperatures at will

FOOD MINIMUM INTERNAL TEMPERATURE

Mince

Hamburger 71°C

Beef, veal, lamb, pork 74°C

Chicken, turkey 74°C

Beef, veal, lamb

Roasts and steaks:

Rare

The cooking temperature for rare meat is not indicated by

the NFSD as it is unsafe for health reasons

Medium-rare 63°C

Medium 71°C

Well done 77°C

Pork

Chops, roasts, ribs:

Medium 71°C

Well done 77°C

Fresh ham 71°C

Fresh sausages 71°C

Poultry

Whole chicken or chicken pieces 82°C

Duck 82°C

Whole turkey (not stuffed) 82°C

Turkey breast 77°C

If the plug is removed after cooking begins, the control blocks the oven and signals the error by

beeping: plug the probe in again to resume cooking!

When cooking with the aid of the food probe, all the pre-set temperatures are changed, to maintain

consistency with the philosophy of use, to 165°C: they can be varied from a minimum of 120°C to a

maximum of 250°C. For the same reason, the defrosting function is deactivated.