Bedienungsanleitung Bosch HNG6764W6 (Seite 27 von 80) (Englisch)

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Meat thermometer en

Setting the core temperature

The meat thermometer must be inserted into the socket

on the left-hand side of the cooking compartment.

1. Touch the text field with the required type of heating.

The default cooking compartment temperature is

highlighted white in the display.

2. Use the rotary selector to set the cooking

compartment temperature.

3. Touch the "Core temperature" text field.

The default core temperature is highlighted white in

the display.

4. Turn the rotary selector to set the core temperature.

5. Press the l Start/Stop button to start.

The time on the display shows how long the

operation has already been running.

The appliance begins to heat up.

The core temperature is highlighted white in the display,

with the current temperature on the left-hand side and

the set temperature on the right-hand side, e.g. "@

15|80 °C". The heating line also refers to the core

temperature.

Once the food reaches the core temperature, an

audible signal sounds. The appliance stops heating. On

the display, the current core temperature is equal to the

set temperature, e.g. "@ 80|80 °C". The time is paused.

Switch off the appliance using the ÿ On/Off button and

remove the meat thermometer from the socket.

:Warning – Risk of burns!

The cooking compartment, accessories and meat

thermometer become very hot. Always use oven gloves

to remove hot accessories and the meat thermometer

from the cooking compartment.

Changing

After starting the appliance, the core temperature is

highlighted. When you move the rotary selector, the

core temperature is changed and applied immediately.

If you want to change the cooking compartment

temperature, touch the "Temperature" text field

beforehand.

To change the type of heating, interrupt the operation

beforehand using the l Start/Stop button.

Note: When you change the type of heating, the other

settings are also reset.

Cancel

If you want to cancel the operation, remove the meat

thermometer from the socket and the meat. You can

continue the operation without a meat thermometer

using the l Start/Stop button.

Core temperatures of different foods

Do not use frozen food. The figures in the table are

given as a guide. They depend on the quality and

composition of the food.

You can find comprehensive information on the heating

mode and temperature at the end of the instruction

manual. ~ "Tested for you in our cooking studio"

on page 45

Food Core temperature in

°C

Poultry

Chicken 80-85

Chicken breast 75-80

Duck 80-85

Duck breast, medium rare 55-60

Turkey 80-85

Turkey breast 80-85

Goose 80-90

Pork

Shoulder of pork 85-90

Fillet of pork, medium rare 62-70

Loin of pork, well done 72-80

Beef

Tenderloin or sirloin, rare 45-52

Tenderloin or sirloin, medium rare 55-62

Tenderloin or sirloin, well done 65-75

Veal

Joint of veal or shoulder, lean 75-80

Joint of veal, shoulder 75-80

Knuckle of veal 85-90

Lamb

Leg of lamb, medium rare 60-65

Leg of lamb, well done 70-80

Saddle of lamb, medium rare 55-60

Fish

Whole fish 65-70

Fish fillet 60-65

Miscellaneous

Meat loaf, all kinds of meat 80-90

Heating/reheating food 65-75

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