Loading ...
Loading ...
Loading ...
21
heating
o NOTE: You cannot set a cooking time when using the meat
ld carefully remove the food probe
from the food that you are cooking and then check that the food
o IMPORTANT: Before serving food, you must ensure that it
o You should use the table below as a guide to the temperature
you sho d probe to.
d
group
Recommended core
temperature value
o When the temperature that you have set has been reached
inside the food, the oven will switch off the active
elements, an audible signal will sound 5 times and the
temperature display (9) will flash on the LCD display.
probe.
o Using an oven glove, you shou
is cooked to your satisfaction.
is cooked all the way through.
o To clean the food probe, simply wipe it over using a damp cloth.
that uld set the foo
Foo Type of food
Roast beef/fillet of
beef- (rare)
45 - 50°C
- (medium rare) 55 - 65°C
- (well done) 70 - 80°C
Beef roast 80 - 85°C
Beef
beef Boiled fillet of 90°C
Roast pork 80 -85°C
Back of pork 65 - 70°C
Pork
Meat loaf 85°C
Roast veal 75 - 80°C
Breast of veal (stuffed) 75 - 80°C
Veal
edium Back of veal- (m
rare)
65 - 70°C
Leg of venison 75 - 80°C Venison
Back of hare/venison 65 - 70°C
Chicken 85°C
Goose 85 - 90°C
Turkey/duck 80 - 85°C
Poultry
reast 70°C Duck b
Leg of lamb- (medium
rare)
55 - 65°C Lamb
e) 75 - 80°C Lamb- (well don
Leg of mutton-
(medium rare)
75 - 80°C Mutton
lamb- (well Back of
done)
80°C
Bread Bread 90°C
Loading ...
Loading ...
Loading ...