Kuppersbusch USA EEB 9800.0 manual Roasting thermometer and core temperature function

Roasting thermometer and core temperature function

The roasting thermometer measures the temperature inside the food. When the core temperature has reached a certain value, the roast is done just right: Not too dry and not too bloody.

ΦCooking time depends on how long it takes for the internal temperature to reach the set core temperature. It is not adjustable. The cooking time

can vary with the weight and type of meat and with the cooking temperature and programe.

ΦThe roasting thermometer can be used with virtually all roasting and heating programes. Those not so useable cannot be selected and hence

are not illuminated.

Correct roasting thermometer insertion

■Insert the tip of the roasting thermometer horizontally from the side right into the center of the food.

■Always insert the roasting thermometer into the roast up to the handle.

■The tip must not be located near the fat or the bone of the meat.

■When cooking poultry, don’t touch any bones when inserting the roasting thermometer.

Using the roasting thermometer

– Place the prepared roast with the roasting thermometer inserted in the oven.

–Insert the roasting thermometer plug into the jack at the top right of the oven side wall.

The text display states: <roasting probe plugged in>

–Close the oven door.

Setting the core temperature function

ΦThe roasting thermometer must already be in the holster!

– Turn the oven on. The display states: <Select programe ok>

– Select one of the programes illuminated green by touching the sensor.

– Roasting programes only: set the weight with the knob.

–All programes: Touch the ”core temperature function” sensor r, the value set will be shown.

–Change the set core temperature with the knob if desired.

–Confirm by touching j.

The programe starts. The top line of the display shows the current core tem- perature and the lower that set.

ΦAfter about 70 % of the cooking time, an audio signal sounds and the message ”please turn the roast” displays.

Turn the roast. The programe resumes when the door is closed.

Once the preset core temperature is reached, the oven automatically switches off and a signal sounds.

Setting delayed cooking begin

As no fixed cooking time is set, it is not possible to set a finish time. To have the oven start at a later time, cooking start can be set.

–After setting core temperature (see above) touch the ”starting time” sensor m. The text display states <Start in 0h 0 min.>. The time of the start set is shown on the clock display.

–Change the start time with the knob and confirm by touching j.

Recommended core temperatures

Dish	Core temperature
	in °F	in °C
Beef
Roast beef/Fillet of beef, rare	105-115	40-45
Roast beef/Fillet of beef, medium	120-130	50-55
Roast beef/Fillet of beef, well done	140-150	60-65
Joint of beef	175-185	80-85
Pork
Loin of pork	150-160	65-70
Roast pork/ham	175-185	80-85
Neck, knuckle of pork	175-185	80-85
Chops, rack of ribs	165-175	75-80
Chops without the bone	160	70
Smoked loin of pork	150-160	65-70
Meat loaf	160-165	70-75
Veal
Roast veal	160-165	70-75
Roast veal stuffed with kidneys	165-175	75-80
Knuckle of veal	175-185	80-85
Game
Meat of game	165-175	75-80
Rack of game	140-160	60-70
Fillet of game, rare	105-115	40-45
Fillet of game, medium	120-130	50-55
Fillet of game, well done	140-150	60-65
Lamb	175-185	80-85
Stuffed roast	160-165	70-75
Poultry	185-195	85-90
Fish	160-175	70-80

12 EEB 9800.0 USA