Manual Severin FT 9629 (page 35 of 60) (English, German, Dutch, Danish, French, Italian, Polish, Swedish, Spanish, Finnish)

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Mäta köttemperaturen

∙ Stekningsframskridandet bör mätas i

köttets tjockaste del.

∙ Undvik feta eller beniga områden när du

skall placera sensorn på plats.

∙ Ta bort skyddslocken och sätt gaffeln i

köttet tills sensorn är ungefär i mitten av

köttet (dvs. den tjockaste delen).

∙ Vänta 15-20 sekunder för att få exakt

resultat.

∙ Den aktuella temperaturen och

stekningsnivån som redan uppnåtts

visas i den blinkande displayen. Så

snart som nästa steknivå nåtts kommer

motsvarande värde att börja blinka.

∙ En pipsignal anger att den förinställda

steknivån har uppnåtts.

∙ Du kan stänga av ljudsignalen genom att

antingen trycka på Meat eller Taste-

knappen.

∙ Gaffeln bör rengöras efter varje

användningsomgång.

∙ Enheten är nu klar för en ny

mätningsomgång.

∙ Sätt alltid tillbaka skyddslocken efter

användning och efter rengöring.

Val av köttyp:

Tryck på Meat-knappen för att välja typ av

kött:

Beef = biff

Veal = kalv

Lamb = lamm

Pork = gris

Chicken = kyckling

Turkey = kalkon

--- = inget val

Val av steknivå:

∙ Tryck på Taste-knappen för att välja

önskad steknivå:

Well done = välstekt

Medium = mediumstekt

Medium rare = lättstekt

Rare = blodig

∙ När du valt en köttyp kommer bara de

steknivåer som är lämpliga för den valda

köttypen att synas; t.ex. för kalv syns

endast ’well done’ och ’medium’.

Rekommenderade stektemperaturer:

steknivå biff kalv lamm gris kyckling/kalkon

well done 78 °C 78 °C 78 °C 78 °C 78 °C

medium 70-75 °C 71-78 °C 73-78 °C 71-78 °C -

medium rare 64-73 °C - 64-73 °C - -

rare 60-64 °C - - - -

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Severin FT 9629 Manual

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