You can change the set core temperature at any time.
Once the set core temperature is reached, a signal sounds. Cooking is automatically ended. Confirm with
™and set the function selector to 0.
Notes
‒The measurable range is 59 to 210° F (15 to 99°C). Outside the measurable range,
‒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.
Core temperature guidelines
Use chilled food only, not frozen food. The details given in the table are guidelines. Results depend on the quality and composition of the food.
For hygiene reasons, critical foodstuffs such as fish and game should reach a core temperature of 143 - 158° F (62 – 70 °C); for poultry and minced meat this should be as high as 176 - 185° F (80 – 85 °C).
Food | Core tempera- |
| ture guideline |
|
|
Beef |
|
|
|
Sirloin, tenderloin, entrecôte |
|
|
|
very rare | 113 - 117°F |
rare | (45 - 47 °C) |
|
medium | 122 - 126°F | |
(50 - 52 °C) | ||
| ||
137 - 140°F | ||
| ||
| (58 - 60 °C) | |
|
| |
| 158 - 167°F | |
| (70 - 75 °C) |
Food | Core tempera- | |
| ture guideline | |
|
| |
Roast beef | 176 - 185°F | |
| (80 - 85 °C) | |
|
| |
Pork |
| |
|
| |
Pork roast | 162 - 176°F | |
| (72 - 80 °C) | |
|
| |
Pork loin |
| |
|
| |
medium | 149 - 158°F | |
(65 - 70 °C) | ||
| ||
| 167°F (75 °C) | |
|
| |
Meat loaf | 185°F (85 °C) | |
|
| |
Fillet of pork | 149 - 158°F | |
| (65 - 70 °C) | |
|
| |
Veal |
| |
|
| |
Veal roast, | 167 - 176°F | |
| (75 - 80 °C) | |
|
| |
Breast of veal, stuffed | 167 - 176°F | |
| (75 - 80 °C) | |
|
| |
Saddle of veal |
| |
|
| |
medium | 137 - 140°F | |
(58 - 60 °C) | ||
| ||
| 149 - 158°F | |
| (65 - 70 °C) | |
|
| |
Fillet of veal |
| |
|
| |
rare | 122 - 126°F | |
medium | (50 - 52 °C) | |
| ||
137 - 140°F | ||
(58 - 60 °C) | ||
| ||
|
| |
| 158 - 167°F | |
| (70 - 75 °C) | |
|
| |
Game |
| |
|
| |
Saddle of venison | 140 - 157°F | |
| (60 - 70 °C) | |
|
| |
Leg of venison | 158 - 167°F | |
| (70 - 75 °C) | |
|
| |
Venison loin steaks | 149 - 158°F | |
| (65 - 70 °C) | |
|
| |
Saddle of hare or rabbit | 149 - 158°F | |
| (65 - 70 °C) | |
|
| |
Poultry |
| |
|
| |
Chicken | 185°F (85 °C) | |
|
| |
Guinea fowl | 167 - 176°F | |
| (75 - 80 °C) | |
|
| |
Goose, turkey, duck | 176 - 185°F | |
| (80 - 85 °C) |
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