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Note
Pull the meat probe from the socket if you want to
end the programming.
If you program meat probe and timer simultaneously,
the program that reaches the entered value first will
switch off the oven.
Only use the included original meat probe. You can
order the meat probe as a spare part.
Only use the meat probe up to a temperature of
250 °C.
Remove the meat probe from the oven when it is not
in use.
Remove the meat probe from the oven during
pyrolysis.
Cleaning
Only rub the meat probe with a moist cloth. The
meat probe is not dishwasher-proof.
Recommended Temperature Values
Beef
Roast beef / fillet of beef / entrecôte
blood rare 45-47 °C
rare 50-52 °C
medium-rare 58-60 °C
well-done 70-75 °C
Beef roast 80-85 °C
Pork
Roast pork 72-80 °C
Back of pork medium-rare 65-70 °C
well-done 75 °C
Meat loaf 85 °C
Fillet of pork 65-70 °C
Veal
Fillet of veal rare 50-52 °C
medium-rare 58-60 °C
well-done 70-75 °C
Roast veal well-done 75-80 °C
Breast of veal, stuffed 75-80 °C
Back of veal medium-rare 58-60 °C
well-done 65-70 °C
Venison
Back of venison 60-70 °C
Leg of venison 70-75 °C
Back of venison steaks 65-70 °C
Back of hare 65-70 °C
Poultry
Chicken 85 °C
Guinea fowl 75-80 °C
Goose,turkey, duck 80-85 °C
Duck breast medium-rare 55-60 °C
well-done 70-80 °C
Ostrich steak 60-65 °C
Lamb
Leg of lamb medium-rare 60-65 °C
well-done 70-80 °C
Back of lamb medium-rare 55-60 °C
well-done 65-75 °C
Mutton
Leg of mutton medium-rare 70-75 °C
well-done 80-85 °C
Back of mutton medium-rare 70-75 °C
well-done 80 °C
Fish
Fillet 62-65 °C
Whole 65 °C
Tureen 62-65 °C
Other
Bread 90 °C
Pâte 72-75 °C
Tureen 60-70 °C
Foie gras 45 °C
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