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The probe inserted into the meat, measures the internal
temperature of the meat.
The internal temperature to be set depends on the desired
cooking level and type of meat. It is selectable in the range
from 86-210°F / 30-99°C.
The cooking time depends on the oven temperature and
thickness of the meat. The higher the oven temperature and
the thinner the meat, the faster the internal temperature will
be reached.
The cooking process is terminated automatically when the
internal temperature reaches the set value.
Exception: with the Combi Steam operating mode a further
cooking stage is set, i.e. for browning.
After use, pull the roast probe from the socket. Be careful,
it may still be hot.
Do not leave the roast probe in the appliance, as it is only
protected against overheating when inserted.
Roast probe
99