User manual

Bread Baking
Add 200 ml of water to the water drawer.
Preheating is not recommended.
Food Temperature (°C) Time (min) Shelf position
White Bread 180 - 200 40 - 60 2
Baguette 200 - 220 35 - 45 2
Brioche 160 - 180 40 - 60 2
Ciabatta 200 - 220 35 - 45 2
Rye Bread 180 - 200 50 - 70 2
Dark Bread 180 - 200 50 - 70 2
All Grain bread 170 - 190 60 - 90 2
Core temperature sensor table
Beef
Food Food core tem‐
perature (°C)
Rib / Fillet steak:
rare
45 - 50
Rib / Fillet steak:
medium
60 - 65
Rib / Fillet steak:
well done
70 - 75
Pork
Food Food core tem‐
perature (°C)
Shoulder / Ham /
Neck joint of pork
80 - 82
Chop (saddle) /
Smoked pork loin
75 - 80
Meatloaf 75 - 80
Veal
Food Food core tem‐
perature (°C)
Roast veal 75 - 80
Knuckle of veal 85 - 90
Mutton / lamb
Food Food core tem‐
perature (°C)
Leg of mutton 80 - 85
Saddle of mutton 80 - 85
Roast lamb / Leg of
lamb
70 - 75
Game
Food Food core tem‐
perature (°C)
Saddle of hare 70 - 75
Leg of hare 70 - 75
Whole hare 70 - 75
Saddle of venison 70 - 75
Leg of venison 70 - 75
Fish
Food Food core tem‐
perature (°C)
Salmon 65 - 70
Trouts 65 - 70
Information for test institutes
Tests according to EN 60350-1:2013 and
IEC 60350-1:2011.
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