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25
Setting the core temperature
1 Insert food into the oven interior with the core
temperature probe inserted. Insert the core
temperature probe in the socket in the oven
interior and close the appliance door.
Do not jam the core temperature probe's cable!
+ and the current core temperature appear in
the display.
2 Set the program selection to the required heating
function.
3 Set the oven interior temperature with the rotary
selector.
4 Touch the + symbol. With the rotary selector,
set the required core temperature and confirm it
with +.
The set core temperature must be higher than the
current core temperature.
5 The appliance heats with the set heating function.
The current core temperature is displayed and,
under it, the set core temperature.
You can change the set core temperatur at any
time.
A signal sounds when the set core temperature in the
food has been reached. The cooking mode is ended
automatically. Confirm with ™ and turn the program
selection to 0.
Notes
‒ The measurable range is 59 to 210° F (15 to
99°C). Outside the measurable range, "--°F" is
displayed for the current core temperature.
‒ If you leave the food in the cooking compartment
for some time after cooking, the core temperature
will continue to rise somewhat due to the residual
heat in the cooking compartment.
‒ If at the same time you adjust a programming with
the core temperature probe and the cooking time
timer, then the programming switches the device
off that reaches the specified value first.
Changing the core temperature set:
Touch the
+ symbol. Use the rotary selector to
change the set core temperature for the food and
confirm with +.
Deleting the core temperature set:
Touch the + symbol. Delete the set core
temperature with Ž. The appliance continues heating
in normal cooking mode.
Core temperature guidelines
Use chilled food only, not frozen food. The details
given in the table are guidelines. Results depend on
the quality and composition of the food.
For hygiene reasons, critical foodstuffs such as fish
and game should reach a core temperature of 143 -
158° F (62 – 70 °C); for poultry and minced meat this
should be as high as 176 - 185° F (80 – 85 °C).
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Food Core tempera-
ture guideline
Beef
Sirloin, tenderloin, entrecôte
very rare
rare
medium
well-done
113 - 117°F
(45 - 47 °C)
122 - 126°F
(50 - 52 °C)
137 - 140°F
(58 - 60 °C)
158 - 167°F
(70 - 75 °C)
Roast beef 176 - 185°F
(80 - 85 °C)
Pork
Pork roast 162 - 176°F
(72 - 80 °C)
Pork loin
medium
well-done
149 - 158°F
(65 - 70 °C)
167°F (75 °C)
Meat loaf 185°F (85 °C)
Fillet of pork 149 - 158°F
(65 - 70 °C)
Veal
Veal roast, well-done 167 - 176°F
(75 - 80 °C)
Breast of veal, stuffed 167 - 176°F
(75 - 80 °C)
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