User manual

20
o When the temperature that you have set has been reached
inside the food, the oven will switch off the active heating
elements, an audible signal will sound 5 times and the
temperature display (9) will flash on the LED display.
o NOTE: You cannot set a cooking time when using the meat
probe.
o Using an oven glove, you should carefully remove the food probe
from the food that you are cooking and then check that the food
is cooked to your satisfaction.
o IMPORTANT: Before serving food, you must ensure that it
is cooked all the way through.
o To clean the food probe, simply wipe it over using a damp cloth.
o You should use the table below as a guide to the temperature
that you should set the food probe to.
Food
group
Type of food Recommended core
temperature value
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
Boiled fillet of beef 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
Back of veal- (medium
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
Duck breast 70°C
Leg of lamb- (medium
rare)
55 - 65°C Lamb
Lamb- (well done) 75 - 80°C
Leg of mutton-
(medium rare)
75 - 80°C Mutton
Back of lamb- (well
done)
80°C
Bread Bread 90°C