Gaggenau BS 474/475 610 manual Setting the core temperature, Recommended core temperature values

Setting the core temperature

1Insert food into the oven interior with the core temperature probe inserted. Insert the core temperature probe in the socket in the oven interior and close the appliance door.

Do not jam the core temperature probe's cable! + and the current core temperature appear in the display.

2Set the program selection to the required heating function.

3Set the oven interior temperature with the rotary selector.

4Touch the + symbol. With the rotary selector,

set the required core temperature and confirm it with +.

The set core temperature must be higher than the current core temperature.

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5The appliance heats with the set heating function. The current core temperature is displayed and, under it, the set core temperature.

You can change the set core temperatur at any time.

A signal sounds when the set core temperature in the food has been reached. The cooking mode is ended automatically. Confirm with ™ and turn the program selection to 0.

Notes

‒The measurable range is 59 to 210° F (15 to 99°C). Outside the measurable range, "--°F" is displayed for the current core temperature.

‒If you leave the food in the cooking compartment for some time after cooking, the core temperature will continue to rise somewhat due to the residual heat in the cooking compartment.

‒If at the same time you adjust a programming with the core temperature probe and the cooking time timer, then the programming switches the device off that reaches the specified value first.

Changing the core temperature set:

Touch the + symbol. Use the rotary selector to change the set core temperature for the food and confirm with +.

Deleting the core temperature set:

Touch the + symbol. Delete the set core temperature with Ž. The appliance continues heating in normal cooking mode.

Recommended core temperature values

Use fresh foodstuffs only. Do not use deep-frozen foods. The details in the table are recommended values. They depend on the quality and condition of foods.

For reasons of hygiene, fish and other critical foodstuffs should have a core temperature of at least 143 - 149 °F (62 - 65 °C) after cooking.

Cooked food	Recommended
	core temperature
Beef
Roast beef, fillet of beef, entrecote
very rare	113 - 117°F
	(45 - 47 °C)
rare	122 - 126°F
	(50 - 52 °C)
medium-rare	137 - 140°F
	(58 - 60 °C)
well-done	158 - 167°F
	(70 - 75 °C)
Roast beef	176 - 185°F
	(80 - 85 °C)
Pork
Roast pork	162 - 176°F
	(72 - 80 °C)
Back of pork
medium-rare	149 - 158°F
	(65 - 70 °C)
well-done	167°F (75 °C)
Meat loaf	185°F (85 °C)
Fillet of pork	149 - 158°F
	(65 - 70 °C)
Veal
Roast veal, well-done	167 - 176°F
	(75 - 80 °C)
Breast of veal, stuffed	167 - 176°F
	(75 - 80 °C)
Back of veal
medium-rare	137 - 140°F
	(58 - 60 °C)
well-done	149 - 158°F
	(65 - 70 °C)

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