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Sie dürfen nur die für dieses Gerät bestimmte Fleischsonde
verwenden.
Achten Sie darauf, dass die Sonde während des Bratvorgangs
nicht das Heizelement berührt!
Nach Beendigung des Bratvorgangs ist die Fleischsonde sehr
heiß. Passen Sie auf, das Sie sich nicht an der heißen Fleischsonde
verbrennen.
Übliche bratstufen und empfohlene kerntemperaturen für
verschiedene arten von fleisch
FLEISCHART Kerntemperatur (°C)
RINDFLEISCH
Rosa 40-45
Englisch 55-60
Medium 65-70
Durch 75-80
KALBFLEISCH
Durch 75-85
SCHWEINEFLEISCH
Medium 65-70
Durch 75-85
LAMM
Durch 79
SCHAFFLEISCH
Rosa 45
Englisch 55-60
Medium 65-70
Durch 80
ZIEGENFLEISCH
Medium 70
Durch 82
GEFLÜGEL
Durch 82
FISCH
Durch 65-70
57


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