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With this programming mode, set the desired temperature in the
core of the food (e.g. chunk of meat). Settings between 30 and
99°C are possible.
The oven will operate until the core reaches the set temperature.
The temperature is measured by the temperature probe.
Cooking with a probe is suitable for preparing large chunks
of meat, preferably without bones. Chicken and rabbit are not
appropriate for such mode of preparation.
Recommended core temperatures:
Pork roast 85°C
Beef roast 80 °C
Veal roast 75 °C
Tender loin (fi let mignon) 40-50 °C
IF THE MEAT PROBE IS NOT USED DURING
ROASTING, THE PROTECTIVE METAL PLUG MUST BE
ALWAYS IN PLACE!
Before pyrolitic cleaning, remove the meat probe from
the oven!
Procedure of cooking meat with the probe:
• Remove the protective metal plug from the socket in the left
oven wall.
• Insert the probe plug into the socket and stick the probe into
the peace of meat (or other food). The probe contains a metal
plug that has to be removed before the cooking and replaced
afterwards.
• As soon as the probe is connected, the temperature read by
the probe is displayed on the timer, instead of the clock. If
any timer functions were set previously, they will be deleted
automatically.
Programmed cooking
using the meat probe
(depending on the
model)
Cooking table - grill
Food type Weight (g) Guide
level (from
bottom)
Tempera-
ture (°C)
Tempera-
ture (°C)
Cooking time
(min.)
Meat and sausages
2 beef loin stakes, well done 180g/pc 4 240 - 18-21
2 cutlets 4 240 - 20-22
2 pork neck steaks 180g/pc 4 240 18-22
4 grill sausages 100g/pc 4 240 - 11-14
4 toasted sandwiches 4 240 - 5-7
Toast - browning 4 240 3-4
3 trout - on the grid 200g/pc 2 - 160-170 40-50
Chicken - on the grid 1500g 2 - 160-170 60-80
Pork shoulder - deep tray 1500g 2 - 150-160 120-160
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