User manual

Food to be
cooked
Oven func-
tions
Shelf posi-
tion
Temperature
(°C)
Time (min.)
Fruit flans
Conventional
Cooking
3
as per manu-
facturer’s in-
structions
as per manu-
facturer’s in-
structions
1)
Turn the French fries 2 or 3 times during cooking
11.23 Core temperature sensor table
Beef
Food Food Core Temperature °C
Rib / Fillet steak: rare 45 - 50
Rib / Fillet steak: medium 60 - 65
Rib / Fillet steak: well done 70 - 75
Pork
Food Food Core Temperature °C
Shoulder / Ham / Neck joint of pork 80 - 82
Chop (saddle) / Smoked pork loin 75 - 80
Meatloaf 75 - 80
Veal
Food Food Core Temperature °C
Roast veal 75 - 80
Knuckle of veal 85 - 90
Mutton / lamb
Food Food Core Temperature °C
Leg of mutton 80 - 85
Saddle of mutton 80 - 85
Roast lamb / Leg of lamb 70 - 75
Game
Food Food Core Temperature °C
Saddle of hare 70 - 75
Leg of hare 70 - 75
Whole hare 70 - 75
Saddle of venison 70 - 75
Leg of venison 70 - 75
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