243912
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 roasta 75°C
Tender loin (fi let mignon) 40-50°C
Procedure of cooking meat with the probe:
• Insert the probe plug into the socket and stick the probe into
the peace of meat (or other food). The socket is located in
the front upper corner of the left side wall. 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.
• Use the on/off key to turn on the oven.
• Select the desired heating mode (K) and the corresponding
cooking temperature. We recommend using the combination
of upper and lower heater.
Programmed cooking
using the meat probe
Cooking table - grill
Food type Weight (g) Guide
level (from
bottom)
Temperature
(°C)
Temperature
(°C)
Cooking time
(min.)
Meat and sausages
2 beef loin stakes, well done 180g/pc 4 240 - 180-21
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
30
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