Operation Manual

14
Meat thermometer
The meat thermometer makes accurate roasting possible. It
measures the temperature inside the meat, and has a range of
30 °C to 99 °C.
Use only the meat thermometer supplied. You can purchase it
as a spare part from the after-sales service.
After use, always remove the meat thermometer from the
cooking compartment. Never store it inside the cooking
compartment.
Suitable types of heating
■ 3D hot air
■ Hot air eco
■ Top/bottom heating
■ HydroBake
■ Pizza setting
■ Intensive heat
■ Circulated air grilling
■ Slow cooking
Cooking compartment temperature
To prevent damage to the meat thermometer, do not set
temperatures higher than 250 °C.
The cooking compartment temperature set must be at least
10 °C higher than the core temperature set.
Inserting the meat thermometer
Before placing the piece of meat in the cooking compartment,
insert the meat thermometer into the meat.
Insert the metal spike into the thickest part of the piece of meat.
Make sure that the end of the spike is roughly in the middle of
the piece of meat. It must not be touching the fat, the dish or
any bones.
Always place the meat in the centre of the wire rack.
To prevent the meat thermometer from being damaged by too
high a heat, there must be sufficient distance between the grill
heating element and the meat thermometer.
Make sure that the meat thermometer cable is not trapped.
Setting the core temperature
1. Insert the meat thermometer in the socket on the left-hand
side of the cooking compartment. The
, symbol is
displayed in the status bar.
2. Select the type of heating using the rotary selector.
3. Press the ¿ button and use the rotary selector to set the
desired cooking compartment temperature.
4. Press the ¿ button and use the rotary selector to change the
suggested core temperature.
5. Press the † button.
Operation begins.
When the temperature of the meat has reached 30 °C, the
current core temperature is displayed next to the
,
symbol.
The set core temperature of the meat has been reached
A signal sounds. The oven stops heating. You can unplug the
meat thermometer from the socket. The
, symbol goes out.
: Risk of burns!
The meat thermometer and the cooking compartment are hot.
Use oven gloves to take the ovenware out of the oven.
Changing the core temperature
You may change the core temperature at any time.
Cancelling
Unplug the meat thermometer from the socket.
: Risk of burns!
The meat thermometer and the cooking compartment are hot.
Use oven gloves to take the ovenware out of the oven.
Suggested values for the core temperature
Only use fresh meat that has not been frozen. The information
in the table is only a guideline. This is dependent on the quality
and type of the meat.
Dish Suggested values for
the core temperature
in °C
Beef
Sirloin or tenderloin, rare 45-55
Sirloin or tenderloin, medium 55-65
Sirloin or tenderloin, well done 65-75
Pork
Pork fillet 65-70
Pork joint (e. g. neck) 85-90
Veal
Joint of veal 75-85
Knuckle of veal 85-90
Lamb
Leg of lamb, medium 60-70
Lamb joint 80-90