Manual Gaggenau BO471212 (page 26 of 60) (English)

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en Core temperature probe

The estimated cooking time display can be deactivated

in the basic settings so that the current core

temperature is shown instead.~ "Basic settings"

on page 32

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 will

continue to rise somewhat due to the residual heat

in the cooking compartment.

– If you set programmes with 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 press + to

confirm.

Deleting the set core temperature

Touch the + symbol. Delete the set core temperature

with Ž. The appliance continues heating in normal

cooking operation.

Suggested values for the core

temperature

Only use fresh food that has not been frozen. The

figures in the table are given as a guide. They will

depend on the quality and composition of the food.

For hygiene reasons, critical foodstuffs such as fish and

game should reach a core temperature of 62–70 °C; for

poultry and minced meat this should be as high as 80–

85 °C.

Food Suggested value for

the core temperature

Beef

Sirloin, fillet of beef, entrecôte

Very rare

Rare

Medium rare

Well done

45–47 °C

50–52 °C

58–60 °C

70–75 °C

Roast beef 80–85 °C

Pork

Joint of pork 72–80 °C

Loin of pork

Medium rare

Well done

65–70 °C

75 °C

Meat loaf 85 °C

Fillet of pork 65–70 °C

Veal

Joint of veal, well done 75–80 °C

Breast of veal, stuffed 75–80 °C

Saddle of veal

Medium rare

Well done

58–60 °C

65–70 °C

Fillet of veal

Rare

Medium rare

Well done

50–52 °C

58–60 °C

70–75 °C

Game

Saddle of venison 60–70 °C

Leg of roe venison 70–75 °C

Venison loin steaks 65–70 °C

Saddle of hare or rabbit 65–70 °C

Poultry

Chicken 90 °C

Guinea fowl 80–85 °C

Goose, turkey, duck 85–90 °C

Duck breast

Medium rare

Well done

55–60 °C

70–80 °C

Ostrich steak 60–65 °C

Lamb

Leg of lamb

Medium rare

Well done

60–65 °C

70–80 °C

Saddle of lamb

Medium rare

Well done

55–60 °C

65–75 °C

Mutton

Leg of mutton

Medium rare

Well done

70–75 °C

80–85 °C

Saddle of mutton

Medium rare

Well done

70–75 °C

80 °C

Fish

Fillet 62–65 °C

Whole 65 °C

Terrine 62–65 °C

Other

Bread 96 °C

Pâté 72–75 °C

Terrine 60–70 °C

Foie gras 45 °C

Food Suggested value for

the core temperature

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Others manual(s) of Gaggenau BO471212

Gaggenau BO471212 User Manual - German - 60 pages

Gaggenau BO471212 User Manual - Dutch - 60 pages

Gaggenau BO471212 User Manual - French - 64 pages

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Gaggenau BO471212 Manual

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