Manual ATAG OX9511HN (page 66 of 76) (English, German, Dutch, French)

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EN 12

USE

• We recommend turning the meat halfway the process. Take this into

account when inserting the probe.

• The point of the probe should not touch any bones or fat zones.

Neither should it end up in a hollow zone, as may be the case for

poultry.

Using the Culisensor

1. Place the meat to be roasted with the Culisensor in it in the oven.

2. Remove the cover from the connection point at the top right of the

oven and insert the plug of the probe into the connection point.

3. As soon as the Culisensor is connected to the oven you see the

‘P’ symbol appear in the display. The temperature measured by

the probe appears on the left in the display and the temperature

selected standard for the probe (80º C) on the right. The display

alternately shows the current time of day and the temperature set

and the temperature measured by the probe.

Important: If the Culisensor measures very low temperatures (for very

cold products), the display shows 30ºC. If the Culisensor measures

very high temperatures, the display shows 99ºC.

An acoustic signal goes off if the probe is not connected properly.

4. Simultaneously press the buttons ‘–’ and ‘+’.

5. Press the time button twice.

6. Set the desired temperature for the inside of the meat using the ‘–’

and ‘+’ buttons (see the table).

Hold the buttons in for a few moments the first time. Then quickly

press them repeatedly.

7. Set a baking function and roasting temperature.

When the probe senses the temperature you selected in the meat to

be roasted, the oven switches off and you will hear

an acoustic signal.

8. Press any key to switch off the acoustic signal.

9. Set the operating buttons of the oven to the ‘off position’ and

remove the Culisensor.

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ATAG OX9511HN Manual

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