Meat probe en
15
3.
Press "Core temperature".
a The core temperature is highlighted in white.
4.
Use the control ring to set the core temperature.
5.
Press to start.
a The appliance starts heating.
a The time, how long the appliance has already been
in operation, and the core temperature are shown in
the display.
a The current core temperature of the food is shown
on the left, while the set core temperature is shown
on the right, e.g. 15|75°C. The current core tem-
perature only appears once it reaches approx.
10°C. The heating line refers to the core temperat-
ure.
a Once the dish is ready, a signal sounds. The appli-
ance stops heating. In the display, the current core
temperature is the same as the set core temperat-
ure, e.g. 75°C|75°C.
6.
WARNING‒Risk of burns!
The cooking compartment, accessories and meat
probe become very hot.
▶ Always use oven gloves to remove hot accessor-
ies and the meat probe from the cooking com-
partment.
When the core temperature is reached:
‒ Press to switch the appliance off.
‒ Pull the meat probe out of the socket in the
cooking compartment.
‒ Pull the meat probe out of the food and remove
it from the cooking compartment.
Changing the temperature
1.
After the start of the operation, the core temperature
is highlighted in white. You can use the control ring
to change the core temperature directly.
2.
To change the cooking compartment temperature,
press "Temperature" and use the control ring to
change the cooking compartment temperature.
Changing the type of heating
When you change the type of heating, the other set-
tings will also be reset.
1.
Press to pause operation.
2.
Press "Types of heating".
3.
Press the type of heating that you want to use.
a The corresponding default temperature appears in
the display.
11.4 Core temperatures of different foods
Here you can find the suggested core temperatures of
various different foods.
These suggestions depend on the quality and the size/
shape of the food. Do not use frozen food.
Poultry Core temperature
in °C
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 Core temperature
in °C
Shoulder of pork 85 - 90
Fillet of pork, medium rare 62 - 70
Pork loin, well done 72 - 80
Beef Core temperature
in °C
Tenderloin or sirloin, rare 45 - 52
Tenderloin or sirloin, medium rare 55 - 62
Tenderloin or sirloin, well done 65 - 75
Veal Core temperature
in °C
Joint of veal or hock, lean 75 - 80
Joint of veal, shoulder 75 - 80
Veal knuckle 85 - 90
Lamb Core temperature
in °C
Leg of lamb, medium rare 60 - 65
Leg of lamb, well done 70 - 80
Saddle of lamb, medium rare 55 - 60
Fish Core temperature
in °C
Whole fish 65 - 70
Fish fillet 60 - 65
Other Core temperature
in °C
Meat loaf, all kinds of meat 80 - 90
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