Meat thermometer
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Meat thermometer
Meat thermometer
The meat thermometer makes precise cooking
possible. It measures the temperature inside the food.
Once the set temperature has been reached, the
appliance automatically switches itself off.
Types of heating
Not all types of heating are suitable for operation with
the meat probe.
Suitable heating functions include:
■
‚
CircoTherm hot air
■
¼
CircoTherm gentle
■
„
Pizza setting
■
‡
Circo-roasting
■
ƒ
Top/bottom heating
Note:
If the meat probe is being used and you select an
unsuitable type of heating, a signal will sound.
Temperature
The meat thermometer measures the temperature on
the inside of the food between 30 °C and 99 °C. You
can set the desired core temperature in the display.
Inserting the meat probe into the food
Insert the meat probe into the food before placing your
dish in the cooking compartment.
Use only the meat probe supplied. You can purchase
one as a spare part from our after-sales service.
:
Warning – Risk of electric shock!
The insulation of an incompatible meat thermometer
may be damaged. Only use the meat thermometer
which is recommended for this appliance.
Insertion
Insert the meat probe into the thickest part of the meat.
Make sure that the end of the probe is roughly in the
centre of the meat. It must not be inserted in the fat or
be touching the ovenware or bones.
Place the meat (preferably in an item of cookware) in
the centre of the wire shelf.
Caution!
Ensure that the meat probe's cable does not become
trapped.
To prevent the meat probe from being damaged by
excessive heat, there must be a gap of a few
centimetres between the grill element and the meat
probe. The meat may expand during the cooking
process.
Turning the food
If you want to turn the food, do not remove the meat
probe. Once you have turned the food, check that the
meat probe is correctly positioned in the food.
If you remove the meat probe while the food is cooking,
all the settings will be reset and you will have to
configure them again.
Core temperatures of different foods
Do not use frozen food. The figures in the table are
given as a guide. They will depend on the quality and
composition of the food.
You can find detailed information on types of heating
and temperatures at the end of this instruction manual.
"Tested for you in our cooking studio" on page 30
Food
Core temperature in
°C
Pork
Shoulder of pork
85-90
Fillet of pork, medium rare
62-70
Pork loin, well done
72-80
Beef
Tenderloin or sirloin, rare
45-52
Tenderloin or sirloin, medium rare
55-62
Tenderloin or sirloin, well done
65-75
Veal
Joint of veal or hock, lean
75-80
Joint of veal, shoulder
75-80
Knuckle of veal
85-90
Lamb
Leg of lamb, medium rare
60-65
Leg of lamb, well done
70-80
Saddle of lamb, medium rare
55-60
Summary of Contents for B5ACM7H 0B Series
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