Operation Manual

39
Thermoprobe and inside
temperature function
The thermoprobe measures the inside temperature of the food being roas-
ted. When the temperature detected by the probe has reached a set value,
the roast is perfectly cooked: not too dry or too rare, but ‘just right’.
Cooking continues until the inside temperature of the roast has rea-
ched the corresponding temperature. This is the reason why it cannot
be set or adjusted. Cooking time can vary depending on the size and
type of meat, the roasting temperature and the programmed cooking
function.
The thermoprobe can be used with all cooking functions.
How to insert the thermoprobe correctly
Pierce the pointed tip of the thermoprobe horizontally through one side
into the middle of the food to be roasted.
Insert the thermoprobe fully to the handle.
The tip must not be resting close to fat or bone, or inside a hollow
cavity (e.g. in poultry).
Take care when preparing poultry that the thermoprobe does not come
into contact with any bones.
Using the thermoprobe
Put the dressed roast with the inserted thermoprobe into the oven.
Plug the thermoprobe pin into
the socket located at the top
left-hand side of the oven.
When you plug the probe in, the display
will show the symbol and the
recommended cooking temperature will
fl ash.
If you want to change the recommended temperature, touch and
. Touch .
Select a cooking function or automatic cooking recipe.
During cooking, the display will show
and the temperature currently
measured by the thermoprobe,
alternating with the selected
temperature.
When the inside temperature of the roast reaches the temperature you
have programmed it for, the oven will turn off, an alarm signal will
sound for a few seconds and will blink.
Touch to stop the alarm. The roast is just right and ready to serve.
If you wish to modify the thermoprobe temperature setting at any
time during cooking, touch
. You can then change the temperature
setting using and . Touch . You will hear a doble beep
confi rming the change has been made.
Suggested temperatures for cooking with
the thermoprobe
Dish
Beef
Rare roast beef/fi llet steak 40-45
Medium roast beef/fi llet steak 50-55
Well done roast beef/fi llet steak 60-65
Other roast cuts 80-85
Pork
Pork fi llet 65-70
Roast pork/ham 80-85
Rib roast/pork hock 80-85
Pork loin 75-80
Chops on the bone 70
Spareribs 65-70
Meatloaf 70-75
Veal
Roast veal 70-75
Roast veal kidney 75-80
Veal shin 80-85
Game
Game meat 75-80
Loin 60-70
Rare fi llet 40-45
Medium fi llet 50-55
Well done fi llet 60-65
Roast lamb 80-85
Stuffed meat 70-75
Poultry 85-90
Fish 70-80
Inside temperature
in °C
Semi-automatic cooking with thermoprobe
This function can be used to set the cooking start time. Once the thermo-
probe has detected the selected temperature, the oven will turn off.
You will not be able to set the cooking time because this is determined by
when the pre-programmed temperature inside the meat is measured by
the thermoprobe.