User Manual

Meat thermometer en
25
Poultry: Insert the meat probe as far as it will go into
the thickest point in the breast. Insert the meat probe
into the poultry crossways or lengthways depending on
its structure. Then turn the poultry and place it on the
wire rack breast-side down.
Fish: Insert the meat probe behind the head as far as it
will go towards the spine. Place the whole fish onto the
wire rack and prop it up in the swimming position using
half a potato.
Turning the food: If you wish to turn the food, do not
remove the meat probe. Once you have turned the
food, check that the meat probe is correctly positioned
in the food.
If you remove the meat probe while the food is cooking,
all settings will be reset and you will have to apply them
again.
Caution!
Ensure that the meat probe's cable does not become
trapped.
To prevent the meat probe from being damaged by
excessive heat, there must be a gap of a few
centimetres between the grill element and the meat
probe. The meat may expand during the cooking
process.
Core temperatures of different foods
Do not use frozen food. The figures in the table are
given as a guide. They depend on the quality and
composition of the food.
You can find comprehensive information on the heating
mode and temperature at the end of the instruction
manual. ~ "Tested for you in our cooking studio"
on page 38
Setting and starting the appliance operation
:Warning – Risk of burns!
The cooking interior and the core temperature probe
become very hot. Use oven mitts to plug and unplug the
core temperature probe.
:Warning – Risk of electric shock!
The insulation of an incompatible meat probe may be
damaged. Only use the meat probe which is
recommended for this appliance.
Notes
■ The set cooking compartment temperature must be
at least 10 °C higher than the core temperature.
■ To prevent the meat thermometer from being
damaged, the cooking compartment temperature
must not be set higher than 250 °C.
1. Insert the meat thermometer in the socket on the left-
hand side of the cooking compartment.
2. Close the appliance door.
Food Core temperature in
°C
Poultry
Chicken 80-85
Chicken breast 75-80
Duck 80-85
Duck breast, medium rare 55-60
Turkey 80-85
Turkey breast 80-85
Goose 80-90
Pork
Shoulder of pork 85-90
Fillet of pork, medium rare 62-70
Loin of pork, well done 72-80
Beef
Tenderloin or sirloin, rare 45-52
Tenderloin or sirloin, medium rare 55-62
Tenderloin or sirloin, well done 65-75
Veal
Joint of veal or shoulder, lean 75-80
Joint of veal, shoulder 75-80
Knuckle of veal 85-90
Lamb
Leg of lamb, medium rare 60-65
Leg of lamb, well done 70-80
Saddle of lamb, medium rare 55-60
Fish
Whole fish 65-70
Fish fillet 60-65
Miscellaneous
Meat loaf, all kinds of meat 80-90
Heating/reheating food 65-75
Food Core temperature in
°C