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Funktionsweise
Die Messspitze des Speisenthermometers, die Sie in das
Fleisch stecken, misst die Temperatur im Inneren des Flei
-
sches: die Kerntemperatur.
Die einzustellende Kerntemperatur ist abhängig vom ge
-
wünschten Gargrad und der Fleischsorte. Sie kann im Be
-
reich von 30 bis 99 °C gewählt werden.
Die Garzeit ist abhängig von Garraumtemperatur und Dicke
des Fleisches. Je höher die Garraumtemperatur und je dün
-
ner das Fleisch, umso schneller wird die eingestellte Kern
-
temperatur erreicht.
Der Garvorgang wird automatisch beendet, wenn die Kern
-
temperatur den eingestellten Wert erreicht hat.
Ausnahme: bei der Betriebsart Combigaren wurde ein weite-
rer Garschritt eingestellt, z. B. zum Bräunen.
Ziehen Sie das Speisenthermometer nach dem Benutzen
aus der Steckbuchse. Vorsicht, es kann noch heiß sein.
Lassen Sie das Speisenthermometer nicht im Gerät lie
-
gen, da es nur im eingesteckten Zustand vor Überhitzung
geschützt ist.
Speisenthermometer
102
102


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