EN 23
USE
• During cooking, the rising temperature of the core will be displayed
(the desired core temperature may be adjusted during the cooking
process).
• When the set core temperature is reached, the cooking process
will stop. An acoustic signal will sound, which you may turn off
by pressing any key. After one minute, the acoustic signal will be
switched off automatically. The current time appears on the display.
• Always place the culisensor’s entire metal sensor in the dish.
• Please note! After the cooking process always replace the
metal cap on the culisensor’s connection.
• Only use the culisensor in your oven.
• Ensure that the culisensor does not come into contact with the
heating element during cooking.
• The culisensor will be extremely hot after the cooking process.
Be careful! Avoid burns.
Recommended core temperature values
Beef
Fillet/sirloin medium 55 - 58 ºC
Roast beef medium 55 - 60 ºC
Round steak well-done 85 - 90 ºC
Roast beef well-done 80 - 85 ºC
Stewed beef well-done 90 ºC
Pork
Hoof/leg well-done 75 ºC
Hoof/leg slightly pink 65 - 68 ºC
Pork loin slightly pink 65 - 70 ºC
Pork shoulder well-done 75 ºC
Pork belly/stuffed well-done 75 - 80 ºC
Pork belly well-done 80 - 85 ºC
Roast pork hoof well-done 80 - 85 ºC
Pork hoof well-done 80 - 85 ºC
Cooked ham very tender 64 - 68 ºC
Kassel ribs well-done 65 ºC
Breaded ham 65 - 68 ºC
Veal
Veal loin slightly pink 58 - 65 ºC
Veal hoof/leg of veal well-done 78 ºC
Fried kidneys well-done 75 - 80 ºC
Roast veal/shoulder well-done 75 - 80 ºC
Leg of veal well-done 75 - 78 ºC
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