Variant 2
8. Probe
PARTITION Food
Item Shelf
Level
Cooking
Mode
Temperature
(
℃
)
Accessory Time
(min)
UPPER OVEN
Meat or fish
Steaks
(400-800g)
DROP OIL,ADD
SALT&PEPPER
4 Top-heat+
convection
180-200 Baking
tray
with wire
roast on top
15-35
LOWER OVEN
Puff pastry small
pie with filling frozen
(300-600g)
BRUSH EGG
YOLK,PUTIN
COLD OVEN
(before preheat)
1 Bottom
Heat+
Convection
180-200 Wire
grill 25
Meats
Minutes Oven
Temp Internal
Temp.
Beef
Rib Boneless RIB, Rare
Top Sirloin Medium
(1360 to 2270g) Well
20-24
24-28
28-32
165
℃
165
℃
165
℃
60
℃
70
℃
75
℃
Beef Tenderloin Rare
Medium
10-14
14-18
165
℃
165
℃
60
℃
70
℃
Pork
Bone-in Boneless
(1360 to 2270 g)
23-27 165
℃
75
℃
Chops (1/2 to 1” thick) 2 chops
4 chops
6 chops
30-35 total
30-40 total
40-45total
165
℃
165
℃
165
℃
75
℃
75
℃
75
℃
Ham
Canned, Butt, Shank
(1360 to 2270g)
(fully cooked)
14-18 165
℃
60
℃
Lamb
Bone-in Boneless Medium
(1360 to 2270g) Well
17-20
20-24
165
℃
165
℃
70
℃
75
℃
Seafood
Fish whole
(1360 to 2270g)
30-40 total
205
℃
Lobster Tails
(170-230g each)
20-25 total
175
℃
Poultry
Whole Chicken
(1134 to 1588g)
24-26 175
℃
80-85
℃
Cornish Hens Unstuffed (453-680g)
(Stuffed 453-680g)
50-55 total
55-60 total
175
℃
175
℃
80-85
℃
80-85
℃