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418669
• In this programming mode, you may set the desired food
temperature. The setting can be made in the range from 30
and 99°C.
• Cooking with a meat probe is ideal for preparing large
boneless chunks of meat. Chicken and rabbit are not
appropriate for this preparation method.
Recommended core temperature:
Pork roast - 85°C
Beef roast - 80°C
Veal roast - 75°C
Fillet 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!
Programmed cooking
with the meat probe
Cooking table - grill
Food type Weight (g) Guide level
(from bot-
tom)
Temperature
(°C)
Temperature
(°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
36
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