Loading ...
Loading ...
Loading ...
Meat probe en
19
ATTENTION!
Otherwise the meat probe may be damaged.
▶ Do not trap the cable of the meat probe.
▶ To prevent the meat probe from being damaged by
excessive heat, there must be a gap of a few centi-
metres between the grill element and the meat
probe. The meat may expand during the cooking
process.
WARNING‒Risk of injury!
The meat probe is sharp.
▶ Handle the meat probe with care.
1.
Insert the meat probe into the food.
The meat probe has three measuring points. Ensure
that at least the middle measuring point is inserted
in the food.
Thin
pieces
of meat
Insert the meat probe into the thickest
part of the meat from the side.
Thick
pieces
of meat
Insert the meat probe diagonally into the
meat from above, pushing it in as far as
possible.
Note:If you want to turn the food, insert
the meat probe into the side of the food
so that it does not need to be removed
when turning.
Poultry Insert the meat probe into the thickest
part of the breast, pushing it in as far as
possible. The meat probe can be inser-
ted horizontally or vertically depending
on the size and shape of the poultry.
Turn the poultry and place it on the wire
rack breast-side down.
Fish When cooking whole fish, insert the
meat probe behind the fish's head in the
direction of the spine, pushing it in as
far as possible.
Place the fish on the wire rack in the
swimming position without turning it,
e.g. using half a potato as a support.
2.
Place the food with the meat probe into the cooking
compartment.
3.
Plug the meat probe into the socket on the left-hand
side of the cooking compartment.
Note:Do not remove the meat probe when turning the
food. Once you have turned the food, check that the
meat probe is correctly positioned in the food.
11.3 Core temperatures of different foods
This is where you can find the suggested core temper-
atures for 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
Loading ...
Loading ...
Loading ...