Gaggenau ED 220/221-6 manual Core temperature sensor

5.3 Core temperature sensor

Fig. 23

Fig. 24

Fig. 25

Using the core temperature sensor, during the cooking process you can measure the core temperature of the food you are preparing exactly between 1 °C / 5 °F and 99 °C / 210 °F . The sensor measures the temperature in the interior of the meat. It indicates when the set core temperature has been reached and the meat has been cooked to satisfaction.

The core temperature sensor

–enables exact cooking to the spot.

–prevents overcooking of roasts.

–provides you with a display of the actual temperature for total control of the cooking process.

Proceed as follows:

–Preheat the oven.

–Insert the cooking insert with the food.

–Insert the tip of the core temperature sensor in the middle of the food, at its thickest point; not in the middle in the case of poultry (hollow), but between the belly and the thigh.

The measuring tip must not touch any bones and should not be inserted into fatty tissue. Caution: the core temperature sensor and the sides are hot. Use a glove.

–Close the oven door.

–Press the (Core temperature sensor) key twice. The (Core temperature sensor) symbol flashes and the suggested value of 60 °C / 140 °F can be seen on the display (Fig. 24).

–You can enter a value between 1 °C / 5 °F and

99 °C / 210 °F (see table) by pressing the + and – keys (Fig. 25).

–Press the (Confirmation) key to confirm the entered value. An audible signal is sounded.

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