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You can change the set core temperature at any
time.
Once the set core temperature is reached, a signal
sounds. Cooking is automatically ended. Confirm with
™ and set the function selector to 0.
Notes
‒ The measurable range is 59 to 210° F (15 to
99°C). Outside the measurable range, "--°F" is
displayed for the current core temperature.
‒ If you leave the food in the cooking compartment
for some time after cooking, the core temperature
will continue to rise somewhat due to the residual
heat in the cooking compartment.
‒ If at the same time you adjust a programming with
the core temperature probe and the cooking time
timer, then the programming switches the device
off that reaches the specified value first.
Changing the core temperature set:
Touch the + symbol. Use the rotary selector to
change the set core temperature for the food and
confirm with +.
Deleting the core temperature set:
Touch the + symbol. Delete the set core
temperature with Ž. The appliance continues heating
in normal cooking mode.
Core temperature guidelines
Use chilled food only, not frozen food. The details
given in the table are guidelines. Results depend on
the quality and composition of the food.
For hygiene reasons, critical foodstuffs such as fish
and game should reach a core temperature of 143 -
158° F (62 – 70 °C); for poultry and minced meat this
should be as high as 176 - 185° F (80 – 85 °C).
Food Core tempera-
ture guideline
Beef
Sirloin, tenderloin, entrecôte
very rare
rare
medium
well-done
113 - 117°F
(45 - 47 °C)
122 - 126°F
(50 - 52 °C)
137 - 140°F
(58 - 60 °C)
158 - 167°F
(70 - 75 °C)
Roast beef 176 - 185°F
(80 - 85 °C)
Pork
Pork roast 162 - 176°F
(72 - 80 °C)
Pork loin
medium
well-done
149 - 158°F
(65 - 70 °C)
167°F (75 °C)
Meat loaf 185°F (85 °C)
Fillet of pork 149 - 158°F
(65 - 70 °C)
Veal
Veal roast, well-done 167 - 176°F
(75 - 80 °C)
Breast of veal, stuffed 167 - 176°F
(75 - 80 °C)
Saddle of veal
medium
well-done
137 - 140°F
(58 - 60 °C)
149 - 158°F
(65 - 70 °C)
Fillet of veal
rare
medium
well-done
122 - 126°F
(50 - 52 °C)
137 - 140°F
(58 - 60 °C)
158 - 167°F
(70 - 75 °C)
Game
Saddle of venison 140 - 157°F
(60 - 70 °C)
Leg of venison 158 - 167°F
(70 - 75 °C)
Venison loin steaks 149 - 158°F
(65 - 70 °C)
Saddle of hare or rabbit 149 - 158°F
(65 - 70 °C)
Poultry
Chicken 185°F (85 °C)
Guinea fowl 167 - 176°F
(75 - 80 °C)
Goose, turkey, duck 176 - 185°F
(80 - 85 °C)
Food Core tempera-
ture guideline