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Roasting with the Roast Probe
Depending on model a roast probe
(core temperature probe) may be sup-
plied.
Using the roast probe enables the
roasting process to be monitored sim-
ply and reliably.
The tip of the probe measures the core
temperature at the centre of the meat
continuously.
When the pre-selected core tempera-
ture is reached, the oven heating is
automatically switched off.
The roast probe can be used with the
following functions:
– Auto Roast E
– Conventional A
– Fan Heat D
– Fan Grill N
Using the roast probe
Prepare the meat in the usual way.
Insert the probe as far as possible
into the meat.
The tip of the probe must reach the
central area of the meat.
Please note:
You can place the meat in a pot or on
the rack.
Roasting bags or aluminium foil may
also be used, but only when left open
at the ends. Insert the probe through
the foil or bag into the centre of the
meat.
If fat or bone come into contact with the
probe, this can lead to the oven being
switched off too early. Therefore:
– do not let the probe touch any bones.
– do not insert it into a particularly fatty
area of the meat.
If the meat is very heavily marbled with
fat, select the highest core temperature
given in the roasting chart.
When roasting poultry, the best place
to insert the probe is the thickest part
between thigh and body.
If your oven is fitted with a telescopic
carriage it is best to remove the run-
ners before using the roast probe.
Roasting with the Roast Probe
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