oWhen 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.
oNOTE: You cannot set a cooking time when using the meat probe.
oUsing 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.
oIMPORTANT: Before serving food, you must ensure that it is cooked all the way through.
oTo clean the food probe, simply wipe it over using a damp cloth.
oYou should use the table below as a guide to the temperature that you should set the food probe to.
Food | Type of food | Recommended core |
group |
| temperature value |
Beef | Roast beef/fillet of | 45 - 50°C |
| beef- (rare) |
|
| - (medium rare) | 55 - 65°C |
| - (well done) | 70 - 80°C |
| Beef roast | 80 - 85°C |
| Boiled fillet of beef | 90°C |
Pork | Roast pork | 80 |
| Back of pork | 65 - 70°C |
| Meat loaf | 85°C |
Veal | Roast veal | 75 - 80°C |
| Breast of veal (stuffed) | 75 - 80°C |
| Back of veal- (medium | 65 - 70°C |
| rare) |
|
Venison | Leg of venison | 75 - 80°C |
| Back of hare/venison | 65 - 70°C |
Poultry | Chicken | 85°C |
| Goose | 85 - 90°C |
| Turkey/duck | 80 - 85°C |
| Duck breast | 70°C |
Lamb | Leg of lamb- (medium | 55 - 65°C |
| rare) |
|
| Lamb- (well done) | 75 - 80°C |
Mutton | Leg of mutton- | 75 - 80°C |
| (medium rare) |
|
| Back of lamb- (well | 80°C |
| done) |
|
Bread | Bread | 90°C |
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