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Baumatic Studio Solari OMBRA1 Manual

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o Gebruik + en - toetsen (2) om de kerntemperatuur van de
sonde te wijzigen, het kan worden aangepast in stappen van
1°C.
Maximum kerntemperatuur 90°C
Minimum kerntemperatuur 40°C
o De temperatuur van de vleesthermometer zal naast dit symbool
verschijnen.
o Wanneer in het voedsel de ingestelde temperatuur is bereikt, zal
de oven de verwarming uitschakelen, een geluidssignaal zal
klinken en KOKEN BEËINDIGD zal op de LCD display verschijnen.
o Druk op de bevestigingstoets om de oven uit te zetten.
o Gebruiken een ovenwant om de vleesthermometer uit het
voedsel te verwijderen, en controleer dat het voedsel tot uw
tevredenheid is gegaard.
o BELANGRIJK: Alvorens het gerecht op te dienen moet u
ervoor zorgen dat het volledig gegaard is.
o Om de vleesthermometer schoon te maken veegt u het
eenvoudig af met een vochtige doek.
o Gebruik onderstaande tabel als richtlijn voor de in te stellen
temperatuur.
Voedselcategorie Type Geadviseerde
kerntemperatuur
Braadstuk/filet van
rundvlees (rare)
45 - 50°C
- (medium rare) 55 - 65°C
- (goed gaar) 70 - 80°C
Geroosterd rundvlees 80 - 85°C
Rundvlees
Gekookte rundvleesfilet 90°C
Geroosterd varkensvlees 80 -85°C
Varkensrug 65 - 70°C
Varkensvlees
Gehakt 85°C
Geroosterd kalfsvlees 75 - 80°C
Borst van (gevuld)
kalfsvlees
75 - 80°C
Kalfsvlees
Kalrfsrug (medium rare) 65 - 70°C
Been van hertevlees 75 - 80°C Hertevlees
Hazenrug/hertenrug 65 - 70°C
Kip 85°C Gevogelte
Gans 85 - 90°C
… 19 …


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