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Once the selected core temperature is
reached:
–
the display shows "Ready".
–
a signal will sound.
–
the oven turns off automatically.
–
the cooling fan stays on.
^
After roasting, cover the meat for
about 10 minutes with aluminum foil.
During this time the core temperature
will rise by 5 - 10°.
Insert the roast probe into another part
and repeat the cooking process if:
– the meat is not cooked to your
desire. Raise the core temperature.
– the roast probe tip did not reach the
center of the meat (large cuts of
meat).
Roast probe tips
–
The time it takes to cook meat when
using the roast probe is similar to
that of cooking by time.
–
When using broiling bags, insert the
roast probe through the foil into the
meat core.
–
Fat and bones may impair the
temperature measuring and can
cause the oven to turn off
prematurely. Therefore the tip should
not touch bones or be inserted into
fatty areas of the meat.
– Select a higher core temperature for
meat with a high fat content.
– Meat can be roasted in a container
or on the rack with the glass tray.
Core temperatures
Pot Roast
Roast beef/Tenderloin
- rare
- medium
- well done
Pork roast
Pork filet / chops
Veal roast
Leg of lamb
Poultry
Game
Fish
176 - 194 °F
104 - 122 °F
122 - 145 °F
147 - 158 °F
176 - 194 °F
158 - 176 °F
167 - 176 °F
167 - 176 °F
185 - 194 °F
176 - 194 °F
167 - 185 °F
80-90°C
40-50°C
50-63°C
64-70°C
80-90°C
70-80°C
75-80°C
75-80°C
85-90°C
80-90°C
75-85°C
Using the roast probe
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