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12 EEB 9800.0 USA
Roasting thermometer and core temperature function
The roasting thermometer measures the temperature inside the food. When
the core temperature has reached a certain value, the roast is done just right:
Not too dry and not too bloody.
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Cooking time depends on how long it takes for the internal temperature
to reach the set core temperature. It is not adjustable. The cooking time
can vary with the weight and type of meat and with the cooking
temperature and programe.
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The roasting thermometer can be used with virtually all roasting and
heating programes. Those not so useable cannot be selected and hence
are not illuminated.
Correct roasting thermometer insertion
■ Insert the tip of the roasting thermometer horizontally from the side right
into the center of the food.
■ Always insert the roasting thermometer into the roast up to the handle.
■ The tip must not be located near the fat or the bone of the meat.
■ When cooking poultry, don’t touch any bones when inserting the roasting
thermometer.
Using the roasting thermometer
– Place the prepared roast with the roasting thermometer inserted in the oven.
– Insert the roasting thermometer plug into the jack at the top right of the
oven side wall.
The text display states: <roasting probe plugged in>
– Close the oven door.
Setting the core temperature function
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The roasting thermometer must already be in the holster!
– Turn the oven on. The display states: <Select programe ok>
– Select one of the programes illuminated green by touching the sensor.
– Roasting programes only: set the weight with the knob.
– All programes: Touch the ”core temperature function” sensor
r, the value
set will be shown.
– Change the set core temperature with the knob if desired.
– Confirm by touching
j.
The programe starts. The top line of the display shows the current core tem-
perature and the lower that set.
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After about 70 % of the cooking time, an audio signal sounds and the
message ”please turn the roast” displays.
Turn the roast. The programe resumes when the door is closed.
Once the preset core temperature is reached, the oven automatically switches
off and a signal sounds.
Setting delayed cooking begin
As no fixed cooking time is set, it is not possible to set a finish time. To have
the oven start at a later time, cooking start can be set.
– After setting core temperature (see above) touch the ”starting time”
sensor
m. The text display states <Start in 0h 0 min.>. The time of the
start set is shown on the clock display.
– Change the start time with the knob and confirm by touching
j.
Recommended core temperatures
Dish Core temperature
in °F in °C
Beef
Roast beef/Fillet of beef, rare 105-115 40-45
Roast beef/Fillet of beef, medium 120-130 50-55
Roast beef/Fillet of beef, well done 140-150 60-65
Joint of beef 175-185 80-85
Pork
Loin of pork 150-160 65-70
Roast pork/ham 175-185 80-85
Neck, knuckle of pork 175-185 80-85
Chops, rack of ribs 165-175 75-80
Chops without the bone 160 70
Smoked loin of pork 150-160 65-70
Meat loaf 160-165 70-75
Veal
Roast veal 160-165 70-75
Roast veal stuffed with kidneys 165-175 75-80
Knuckle of veal 175-185 80-85
Game
Meat of game 165-175 75-80
Rack of game 140-160 60-70
Fillet of game, rare 105-115 40-45
Fillet of game, medium 120-130 50-55
Fillet of game, well done 140-150 60-65
Lamb 175-185 80-85
Stuffed roast 160-165 70-75
Poultry 185-195 85-90
Fish 160-175 70-80