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How the food probe works
The tip of the probe is pushed into the centre of the meat
where it measures the core temperature continuously.
The core temperature set will depend on the how well you
want the meat cooked (i.e. rare or well done) and also the
type of meat. A temperature within a range of 30 °C to 99 °C
can be set.
The cooking duration will depend on the temperature in the
oven compartment and the thickness of the meat. The higher
the temperature and the thinner the meat, the quicker the set
core temperature will be reached.
The cooking process will finish automatically when the core
temperature of the meat reaches the value set for the food
probe. Exception: The combination mode will involve another
cooking step, e.g. browing the meat.
The core temperature value is transmitted by radio signal
from the food probe handle to the receiver in the top heating
element.
Accurate transmission is only possible when the door is shut.
Opening the door during cooking, e.g. to baste meat,
interrupts the radio signal. It will resume once the door has
been closed. It will take a few seconds for the current core
temperature to show in the display again.
If the food probe is not being used, it must not be left in
the oven during a cooking programme. The temperature
sensor will be destroyed at temperatures over 100 °C.
For this reason, the food probe should be replaced in its
holder when it is not being used.
It will not be damaged when it is inserted into the food, as
it is only possible to select a core temperature up to 99 °C.
Food probe
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