Operation Manual

In any case, we recommend that you consult the following table taken from the National Food Safety

Database (USA).

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 stued) 82°C

Turkey breast 77°C

NOTE: IF THE PLUG OF THE Sonde IS REMOVED AFTER COOKING HAS STARTED,

THE CONTROL BLOCKS THE OVEN AND DISPLAYS THE ERROR “CENTRE Sonde

DISCONNECTED”.

When cooking with the aid of the food sonde, all the pre-set temperatures are changed to 165

°C (except for steam) to be consistent with its philosophy of use: they can be changed from a

minimum of 120 °C to a maximum of 250 °C.