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Roasting
151
Food Probe
The probe allows you to monitor the
roasting process simply and reliably.
How it works
The metal tip of the food probe must be
fully inserted into the center of the food
all the way to the handle. There is a
temperature sensor in the metal tip
which measures the core temperature
of the food during the cooking process.
The core temperature set will depend
on how well cooked you want your
meat to be and on the type of meat.
The temperature can be set between
86and 210°F (30and 99°C).
The cooking duration will depend on a
number of different factors. The higher
the temperature in the oven compart-
ment and the moisture (where applica-
ble) and the thinner the meat, the
quicker the set core temperature will be
reached.
Damage due to high tempera-
tures.
Temperatures higher than 212°F
(100°C) will damage the temperature
sensor in the food probe beyond re-
pair.
If you are not using the food probe,
remove it from the oven compart-
ment when cooking.
When to use the probe
Some automatic programs and Special
Modes will prompt you to use the
probe.
You can also use the probe with Fa-
vorites and with the following operating
modes:
- Convection Bake
- Convection Roast
- Surround
- Combi Conv Bake
- Combi Surround
- Steam Cooking
- Intensive
- Convection Broil
- Humidity Plus
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