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Boretti kookplaten 2012 Manual

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Caution: Insert the probe of the oven thermometer into the center of the dish, and avoid bones or any fatty areas in order to get
an exact reading.
Dish Core Temperature
Beef
Beef
Rare 40-45 ºC
Medium 50-55 ºC
Well-done 60-65 ºC
Roast 80-85 ºC
Pork
Fillet 65-70 ºC
Roast 80-85 ºC
Chops 75-80 ºC
Marinated chops 65-70 ºC
Meatloaf 70-75 ºC
Veal
Roast 70-75 ºC
Hare
Saddle 60-70 ºC
Saddle filet
Rare 40-45 ºC
Medium 50-55 ºC
Well-done 60-65 ºC
Lamb
Leg 80-85 ºC
Poultry
Various 70-75 ºC
Fish
Fish 70-80 ºC
Chart for Built–In Thermometer
Automatic cooking:
All the cooking zones are equipped with an auto-
matic cooking function. This system enables the
cooker to reach a selected temperature as quickly
as possible. To activate this function, set the con-
trol knob ‘off’ and then turn it anti-clockwise until
[A] appears on the display. Now turn the knob to
the desired setting. This selected setting and the
A will flash alternately on the display to indicate
that the automatic cooking function is activated.
Once the desired temperature is reached, this
function switches off and the cooking zone will
continue to maintain the temperature you have
selected.
Warming setting:
Between settings O and 1 is the warming setting
[SSS]. With this setting the content of the pan is
kept warm at a temperature of approximately 70
degrees. This setting is handy when you need to
briefly step away from the cooker. By turning the
knob back to a normal setting you can continue
to cook.
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