Food probe
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.
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 is completed 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. browning the meat.
Settings
Type of meat Core temperature °C
Fillet of beef / Roast beef
rare
medium
well done
60-65
70-75
80-85
Game 80 - 90
Gammon 75 - 85
Leg of lamb 70 - 90
Pork fillet / chop 80
Pork roast 80
Saddle of roebuck / hare 65 - 75
Topside 80 - 90
Veal roast 75 - 80
Roasting
44
To Next Page
Loading...
Need help?
General
