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An audible signal sounds as soon as the
programmed core temperature has been reached.
The oven switches off automatically. The (Core
temperature sensor) and (End) symbols flash on
the display.
Caution: pull out the core temperature sensor
before removing the food. Use a glove to do this
because the core temperature sensor gets very hot
during operation.
Note:
when you press the (Core temperature sensor)
key once, the temperature on the core temperature
sensor is displayed for a few seconds.
Clearing the core temperature:
– Press the (Core temperature sensor) key
twice. The (Core temperature sensor) symbol
flashes on the display.
– Press the + and – keys at the same time.
– An audible signal sounds and the (Core
temperature sensor) symbol goes off.
To clean it, simply rub the core temperature sensor
with a moist cloth.
Recommended core temperature values
Beef
Roast beef / fillet of beef
rare 45-50 °C/115-120°F
medium-rare 55-65 °C/130-150 °F
well-done 70-80°C/160-175°F
Beef roast 80-85°C/175-185 °F
Boiled fillet of beef 90 °C/195°F
Pork
Roast pork 75-80 °C/165-175°F
Back of pork 65-70 °C/150-160°F
Meat loaf 85 °C/185 °F
Veal
Roast veal 75-80 °C/165-175°F
Breast of veal, stuffed 75-80°C/165-175 °F
Back of veal medium-rare 65-70 °C/150-160 °F
Venison
Leg of venison 75-80 °C/165-175°F
Back of hare / venison 65-70 °C/150-160°F
Poultry
Chicken 85 °C/185°F
Goose 85-90°C/185-195 °F
Turkey, duck 80-85 °C/175-185°F
Duck breast 70 °C/160°F
Lamb
Leg of lamb medium-rare 55-65 °C/130-150°F
Lamb well-done 75-80 °C/165-175°F
Mutton
Leg of mutton medium-rare 75-80°C/165-175°F
Back of lamb well-done 80°C/175 °F
Bread 90°C/195 °F
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Note:
you cannot set a temperature on the core
temperature sensor that is lower than the core
temperature of the food you are preparing.
If you set programming with the core temperature
sensor and the timer at the same time, the
programming that reaches the entered value first
will switch off the oven.