Gaggenau EB 271, EB 291, EB 290, EB 270 manual Medium-rare

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

An audible signal sounds as soon as the programmed core temperature has been reached. The oven switches off automatically. The (Core temperature sensor) and (End) symbols flash on the display.

Caution: Pull out the core temperature sensor before removing the food. Use a glove to do this because the core temperature sensor gets very hot during operation.

Note:

When you press the (Core temperature sensor) key once, the temperature on the core temperature sensor is displayed to you for a few seconds.

Clearing the core temperature:

–Press the (Core temperature sensor) key twice. The (Core temperature sensor) symbol flashes on the display.

–Press the + and – keys at the same time.

–An audible signal sounds and the (Core temperature sensor) symbol goes off.

To clean it, simply rub the core temperature sensor with a moist cloth.

Note:

Remove the core temperature sensor from the oven when it is not in use.

Never use the core temperature sensor and the rotary spit at the same time. The rotary spit function is locked when the core temperature sensor is plugged in the socket.

Only ever use the included original temperature sensor. You can order the core temperature sensor as a spare part (Order No. 156838)

Recommended core temperature values

Beef
Roast beef / fillet of beef
	rare	45-50 °C
	medium-rare	55-65 °C
	well-done	70-80 °C
Beef roast		80-85 °C
Boiled fillet of beef		90 °C
Pork
Roast pork		80-85 °C
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-rare	65-70 °C
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-rare	55-65 °C
Lamb	well-done	75-80 °C
Mutton
Leg of mutton	medium-rare	75-80 °C
Back of lamb	well-done	80 °C
Bread		90 °C

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