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3 Use the rotary selector to select the desired recipe. 4 Delete the recipe with Z. 5 Confirm with ™. Core temperature probe The core temperature probe enables exact cooking to the spot. It measures the temperature inside the food being cooked. Automatic switching off when the desired core temperature is reached ensures that each food is cooked precisely. Use the included core temperature probe only. You can purchase one as a spare part from after-sales service or in the online shop. The core temperature probe can be damaged at temperatures above 250°C. Therefore, only ever use it in your oven up to a temperature of 230°C. Always remove the core temperature probe from the oven after use. Never store it in the oven. After every use, clean the core temperature probe with a moist cloth. Do not wash it in a dishwasher! m Risk of electric shock! The insulation of an incompatible meat probe may be damaged. Only use the meat probe which is recommended for this appliance. m Risk of burns! The cooking interior and the core temperature probe become very hot. Use oven mitts to plug and unplug the core temperature probe. Inserting the core temperature probe in the food to be cooked Insert the core temperature probe in the food to be cooked before you place it in the cooking interior. Insert the metal tip at the thickest point in the food to be cooked. Make sure that the end of the tip is approximately in the centre. It must not be placed in the fat and must not touch any cookware or bones. If there are several pieces, insert the core temperature probe in the middle of the thickest piece. Insert the core temperature probe completely, if possible. In the case of poultry, make sure that the tip of the core temperature probe is not in the cavity in the centre, but in the meat between the belly and upper leg. Setting the core temperature 1 Insert 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. 2 Set the function selector to the required heating mode. 3 Set the oven interior temperature with the rotary selector. 4 Touch 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. .... The appliance heats with the set heating mode. 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 function selector to 0. Notes .The measurable range is 15 °C to 99 °C. Outside the measurable area, "--°C" is displayed for the current core temperature. .If you leave food in the cooking compartment for some time after cooking, the core temperature continues to rise somewhat due to the residual heat in the cooking compartment. .If you set the core temperature probe and the cooking timer at the same time, the appliance switches off whichever programme reaches the entered value first. Changing the set core temperature: Touch the + symbol. Use the rotary selector to change the set core temperature for the food and confirm with +. Deleting the set core temperature: Touch the + symbol. Delete the set core temperature with Z. The appliance continues heating in normal cooking operation. Recommended core temperature values Use fresh foodstuf fs only. Do not use deep-frozen foods. The det ails in the t able are recommended values. They depend on the quality and condition of foods. For reasons of hygiene, fish and other critical foodstuf fs should have a core te mperature of at least 62 - 65 °C af ter cooking. Cooked food Recommended core temperature Rind Roast beef, fillet of beef, entrecote very rare rare 45 - 47 °C 50 - 52 °C medium-rare 58 - 60 °C well-done Roast beef 70 - 75 °C 80 - 85 °C Pork Roast pork Back of pork medium-rare 72 - 80 °C 65 - 70 °C well-done Meat loaf 75 °C 85 °C Fillet of pork 65 - 70 °C Veal Roast veal, well-done Breast of veal, stuffed Back of veal medium-rare 75 - 80 °C 75 - 80 °C 58 - 60 °C well-done 65 - 70 °C Fillet of veal rare 50 - 52 °C medium-rare 58 - 60 °C well-done 70 - 75 °C Venison Saddle of venison 60 - 70 °C Leg of venison Venison steak 70 - 75 °C 65 - 70 °C Rack of hare, rack of rabbit 65 - 70 °C Poultry Chicken 85 °C Guinea fowl 75 - 80 °C Goose, turkey, duck 80 - 85 °C Cooked food Duck breast medium-rare well-done Ostrich steak Recommended core temperature 55 - 60 °C 70 - 80 °C 60 - 65 °C Lamb Leg of lamb medium-rare well-done Saddle of lamb medium-rare well-done 60 - 65 °C 70 - 80 °C 55 - 60 °C 65 - 75 °C Mutton Leg of lamb medium-rare well-done Saddle of lamb medium-rare well-done 60 - 65 °C 70 - 80 °C 70 - 75°C 65 - 75 °C Mutton Fillet steak Whole Terrine...

Dieses Handbuch ist für folgende Modelle:
Backöfen - BOP251200/04 (475.57 kb)
Backöfen - BOP251130/04 (475.57 kb)
Backöfen - BOP251110/04 (475.57 kb)
Backöfen - BOP251100/04 (475.57 kb)

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