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Facilità d'uso
If there are several pieces, insert the core temperature probe in the middle of the thickest piece. Insert the core temperature probe completely, if possible. In the case of poultry, make sure that the tip of the core temperature probe is not in the cavity in the centre, but in the meat between the belly and upper leg. Place the food to be cooked in the middle of the gridiron. Setting the core temperature m Risk of burns! If you only insert the core temperature probe after the appliance was already in operation, the cooking interior surface and accessories can be very hot. Use oven cloths! 1 Insert the core temperature probe in the socket on the top right of the cooking interior and close the appliance door. Do not jam the core temperature probe's cable! O appear in the display. The core temperature appears in the core temperature display. The core temperature display flashes at a core temperature below 30° C and above 99° C. 2 Set the heating mode and the cooking temperature with the rotary selectors. 3 Press the O key. The O symbol flashes. The suggested temperatur of 60° C or a higher measured core temperature appears in the core temperature display. 4 Set the required core temperature (30 - 99° C) with the @and A keys. 5 Press the ~ key to start the cooking mode. Once the food you are cooking has reached a core temperature of 30 °C, the current core temperature appears in the display under the O symbol. You can change the set core temperatur at any time. Once the set core temperature is reached, a signal sounds and the Osymbol flashes. The cooking mode is ended automatically. Heating is started again by pressing any key. 6 Turn the temperature selector to 0° to end heating. m Risk of burns! The core temperature probe and cooking interior are hot. Allow the cooking interior to cool down before you pull out the core temperature probe or use oven cloths. Note: if you leave the cooked food in the cooking interior for some time after the cooking mode has ended, the core temperature will rise slightly due to the residual heat in the cooking interior. Cancelling cooking with a core temperature Use an oven cloth to pull the core temperature probe out of the socket. The appliance continues to heat in the normal cooking mode. Core temperature guidelines Use chilled food only, not frozen food. The det ails given in the t able are guidelines. Results depend on the quality and composition of the food. For hygiene reasons, critical foodstuf fs such as fish and game should reach a core temperature of 62 – 70 °C; for poultr y and minced meat this should be as high as 80 – 85 °C. Food Core temperature guideline Beef Sirloin, tenderloin, entrecote very rare 45 – 47 °C rare medium well-done 50 – 52 °C 58 – 60 °C 70 – 75 °C Joint of beef 80 – 85 °C Pork Joint of pork 72 – 80 °C Loin of pork medium 65 – 70 °C well-done 75 °C Meat loaf 85 °C Fillet of pork 65 – 70 °C Veal Joint of veal, well-done 75 – 80 °C Breast of veal, stuffed 75 – 80 °C Saddle of veal medium 58 – 60 °C well-done 65 – 70 °C Fillet of veal rare 50 – 52 °C medium 58 – 60 °C well-done 70 – 75 °C Game Saddle of venison 60 – 70 °C Leg of roe venison 70 – 75 °C Venison loin steaks 65 – 70 °C Saddle of hare or rabbit 65 – 70 °C Poultry Chicken 85 °C Guinea fowl 75 – 80 °C Food Core temperature guideline Goose, turkey, duck 80 – 85 °C Duck breast medium well-done 55 – 60 °C 70 – 80 °C Ostrich steak 60 – 65 °C Lamb Leg of lamb medium 60 – 65 °C well-done 70 – 80 °C Saddle of lamb medium 55 – 60 °C well-done 65 – 75 °C Mutton Leg of mutton medium 70 – 75 °C well-done 80 – 85 °C Saddle of mutton medium 70 – 75 °C well-done 80 °C Fish Fillet 62 – 65 °C Whole 65 °C Terrine 62 – 65 °C Miscellaneous Bread Pate Terrine 90 °C 72 – 75 °C 60 – 70 °C Foie gras 45 °C Rotisserie spit (special accessory) You can use the "rotisserie spit" function with all operating modes. Caution! Do not use the temperature probe in combination with the rotisserie spit. Fitting and securing a roast As far as possible, place the roast in the centre of the rotisserie spit. Fasten the roast at both ends with the retaining clips. You can also tie down the roast with kitchen thread. In the case of poultry, tie the wing ends under the back and the legs on the rump. Then, they will not get too dark. Pierce the skin under the wings so the fat can drain off. Choose the oven temperature according to the data in the table. If the temperature is too high, the meat or poultry becomes too dark on the outside. It stays largely raw on the inside. Inserting the rotisserie spit 1 Insert the left and right support brackets in the holes on the grill pan. 2 Place the rotisserie spit on the grill frame and push it into the cooking interior. 3 Insert and hook the right side of the rotisserie spit into the locking element in the cooking interior. 4 Turn the drive on and off with the O key. The O symbol appears in the mode display when the rotisserie spit is activated. Baking stone (special accessory) With the baking ...