Instructions for Use

en-us Core temperature probe
22
Press to display the current core temperature.
To display the current core temperature instead of the esti-
mated cooking time, change the settings in the basic set-
tings → Page26 .
The display shows "<60°F (<15°C)" for the current core
temperature at the beginning of the cooking time for ap-
proximately3 to 4minutes.
The measurable range is 60-210°F (15-99°C). Outside
of the measurable range, the display shows "<60°F
(15°C)" or "--°F (--°C)" for the current core temperature.
If you leave food in the oven cavity for some time after
cooking, the core temperature will continue to rise some-
what due to the residual heat in the oven cavity.
If you set programs with the core temperature probe and
the cooking timer at the same time, the appliance switches
off whichever program reaches the entered value first.
13.2 Core temperature guideline values
The following overview provides you with guideline values
for the core temperature. The guideline values depend on
the quality and composition of the food.
Only use fresh food that has not been frozen. For hygiene
reasons, ensure that critical foods such as fish and game
reach a core temperature of at least 140-160°F
(62-70°C) and poultry and minced meat 180-185°F
(80-85°C).
Food Core temperature
guideline value in
°F (°C)
Beef
Sirloin, fillet of beef, entrecôte, very
rare
113-116 (45-47)
Sirloin, fillet of beef, entrecôte, rare 122-125 (50-52)
Sirloin, fillet of beef, entrecôte,
medium rare
136-140 (58-60)
Sirloin, fillet of beef, entrecôte, well
done
158-167 (70-75)
Roast beef 176-185 (80-85)
Pork
Joint of pork 162-176 (72-80)
Loin of pork, medium rare 149-158 (65-70)
Pork loin, well done 167 (75)
Meatloaf 185 (85)
Fillet of pork 149-158 (65-70)
Veal
Joint of veal, well done 167-176 (75-80)
Breast of veal, stuffed 167-176 (75-80)
Saddle of veal, medium rare 136-140
Saddle of veal, well done 149-158 (65-70)
Fillet of veal, rare 122-125 (50-52)
Fillet of veal, medium rare 136-140
Fillet of veal, well done 158-167 (70-75)
Game
Saddle of venison 140-158 (60-70)
Leg of venison 158-167 (70-75)
Venison loin steaks 149-158 (65-70)
Saddle of hare, saddle of rabbit 149-158 (65-70)
Food Core temperature
guideline value in
°F (°C)
Poultry
Chicken 194 (90)
Guinea fowl 176-185 (80-85)
Goose, turkey, duck 185-194 (85-90)
Duck breast, medium rare 131-140 (55-60)
Duck breast, well done 158-176 (70-80)
Ostrich steak 140-149 (60-65)
Lamb
Leg of lamb, medium rare 140-149 (60-65)
Leg of lamb, well done 158-176 (70-80)
Saddle of lamb, medium rare 131-140 (55-60)
Saddle of lamb, well done 149-167 (65-75)
Mutton
Leg of mutton, medium rare 158-167 (70-75)
Leg of mutton, well done 176-185 (80-85)
Saddle of mutton, medium rare 158-167 (70-75)
Saddle of mutton, well done 176 (80)
Fish
Fillet 144-149 (62-65)
Whole 149 (65)
Terrine 144-149 (62-65)
Miscellaneous
Bread 205 (96)
Pâté 162-167 (72-75)
Terrine 140-158 (60-70)
Foie gras 113 (45)
Reheating food 167 (75)
13.3 Inserting the core temperature probe
into the food
1. Insert the core temperature probe fully into the food.
2. Do not insert the core temperature probe into the fat.
3. Ensure that the core temperature probe is not touching
any cookware or any bones.
4. Place the food in the oven cavity.