17
Note
Pull the meat probe from the socket if you want to
end the programming.
If you program meat probe and timer simultaneously,
the program that reaches the entered value first will
switch off the oven.
Only use the included original meat probe. You can
order the meat probe as a spare part.
Only use the meat probe up to a temperature of
250 °C.
Remove the meat probe from the oven when it is not
in use.
Remove the meat probe from the oven during
pyrolysis.
Cleaning
Only rub the meat probe with a moist cloth. The
meat probe is not dishwasher-proof.
Recommended Temperature Values
Beef
Roast beef / fillet of beef / entrecôte
blood rare
45-47 °C
rare
50-52 °C
medium-rare
58-60 °C
well-done
70-75 °C
Beef roast
80-85 °C
Pork
Roast pork
72-80 °C
Back of pork
medium-rare
65-70 °C
well-done
75 °C
Meat loaf
85 °C
Fillet of pork
65-70 °C
Veal
Fillet of veal
rare
50-52 °C
medium-rare
58-60 °C
well-done
70-75 °C
Roast veal
well-done
75-80 °C
Breast of veal, stuffed
75-80 °C
Back of veal
medium-rare
58-60 °C
well-done
65-70 °C
Venison
Back of venison
60-70 °C
Leg of venison
70-75 °C
Back of venison steaks
65-70 °C
Back of hare
65-70 °C
Poultry
Chicken
85 °C
Guinea fowl
75-80 °C
Goose,turkey, duck
80-85 °C
Duck breast
medium-rare
55-60 °C
well-done
70-80 °C
Ostrich steak
60-65 °C
Lamb
Leg of lamb
medium-rare
60-65 °C
well-done
70-80 °C
Back of lamb
medium-rare
55-60 °C
well-done
65-75 °C
Mutton
Leg of mutton
medium-rare
70-75 °C
well-done
80-85 °C
Back of mutton
medium-rare
70-75 °C
well-done
80 °C
Fish
Fillet
62-65 °C
Whole
65 °C
Tureen
62-65 °C
Other
Bread
90 °C
Pâte
72-75 °C
Tureen
60-70 °C
Foie gras
45 °C
