20
: Risk of burns!
The core temperature sensor and the cooking compartment are
hot. Allow the cooking compartment to cool down before you
take out the core temperature sensor, or use oven gloves.
Note: If you leave the food in the cooking compartment for
some time after cooking, the core temperature will continue to
rise due to the residual heat in the cooking compartment.
Cancelling cooking using core temperature
Unplug the core temperature sensor from the socket using an
oven glove. The appliance continues heating in normal cooking
mode.
Suggested values for the core temperature
Use chilled food only, not frozen food. The information in the
table is only a guideline. Results depend on the quality and
composition of the food.
For food hygiene reasons, fish and other critical foodstuffs
should have a core temperature of at least 62 - 65 °C after
cooking.
Childproof lock
The appliance has a childproof lock to prevent children
switching it on accidentally or changing a setting.
Activating the childproof lock
Press and hold the @ button for approx. 4 seconds until
the
@ symbol appears.
The control panel is locked.
Even with the childproof lock activated, you can switch the
appliance off, cancel the signal using the
0 button, stop
operation using the Stop button and set the timer.
Deactivating the childproof lock
Press and hold the @ button until the @ symbol disappears.
You can make settings again.
Food Core tempera-
ture guideline
Beef
Sirloin, tenderloin, entrecôte
very rare 45 - 47 °C
rare 50 - 52 °C
medium 57 - 60 °C
well-done 65 - 75 °C
Joint of beef 80 - 85 °C
Pork
Joint of pork 75 - 85 °C
Loin of pork
medium 65 - 70 °C
well-done 75 °C
Meat loaf 85 - 90 °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 58 - 60 °C
well-done 65 - 70 °C
Fillet of veal
rare 50 - 52 °C
medium 58 - 60 °C
well-done 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 80 - 85 °C
Chicken breast 75 - 80 °C
Goose, turkey, duck 80 - 85 °C
Duck breast
medium 55 - 60 °C
well-done 70 - 80 °C
Poulard 80 - 85 °C
Turkey breast 80 °C
Lamb
Leg of lamb
medium 60 - 65 °C
well-done 70 - 80 °C
Saddle of lamb
medium 55 - 60 °C
well-done 65 - 75 °C
Fish
Fillet 62 - 65 °C
Whole 65 °C
Terrine 62 - 65 °C
Miscellaneous
Bread 90 °C
Paté 72 - 75 °C
Terrine 60 - 70 °C
Foie gras 45 °C
Food Core tempera-
ture guideline
