en Sabbath mode
26
1. Touch the 3 touch button to end the signal.
2. Use the # touch button to switch off the appliance.
3. Using an oven glove, unplug the meat thermometer
from the socket.
Core temperatures of different foods
Do not use frozen food. The figures in the table are
given as a guide. They depend on the quality and
composition of the food. ~ "Tested for you in our
cooking studio" on page 40
You can find comprehensive information on the heating
mode and temperature at the end of the instruction
manual.
FSabbath mode
Sa b b a t h mode
You can set a time of up to 74 hours using Sabbath
mode. The food in the cooking compartment remains
warm, without you having to switch the appliance on or
off.
Starting the Sabbath mode
Before you can use Sabbath mode, you must activate it
under "Favourites" in the basic settings.
Once the Sabbath mode has been activated, you can
select it under the menu for the types of heating.
The appliance heats up with top/bottom heating.The
temperature can be set between 85 °C and 140 °C.
1. Touch the # touch button.
2. Swipe to the left or right to select the "Sabbath
mode".
3. Touch the temperature in the bottom line.
4. Swipe to the left or right to select the required
temperature.
5. Touch the 8 symbol to apply the setting.
6. Touch the + duration in the bottom line.
7. Swipe to the left or right to select the required
duration.
8. Touch the 8 symbol to apply the setting.
9. Touch the # touch button.
The appliance starts the operation.
Note: Once Sabbath mode has started, you can no
longer change any settings or cancel the operation
using the # touch button.
Once the Sabbath mode duration has elapsed, a signal
sounds. The appliance stops heating. Use the # touch
button to switch off the appliance.
Cancelling Sabbath mode
Touch the # touch button to cancel Sabbath mode.
Food Core temperature in
°C
Pork
Shoulder of pork 85-90
Fillet of pork, medium rare 62-70
Loin of pork, well done 72-80
Beef
Tenderloin or sirloin, rare 45-52
Tenderloin or sirloin, medium rare 55-62
Tenderloin or sirloin, well done 65-75
Veal
Joint of veal or shoulder, lean 75-80
Joint of veal, shoulder 75-80
Knuckle of veal 85-90
Lamb
Leg of lamb, medium rare 60-65
Leg of lamb, well done 70-80
Saddle of lamb, medium rare 55-60
Miscellaneous
Heating/reheating food 65-75
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