Bedienungsanleitung Gaggenau BS485111 (Seite 25 von 56) (Englisch)

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Setting the core temperature

1 Insert food into the oven interior with the core

temperature probe inserted. Insert the core

temperature probe in the socket in the oven interior

and close the appliance door.

Do not jam the core temperature probe's cable!

2 Set the function selector to the required heating

mode.

3 Set the oven interior temperature with the rotary

selector.

4 Touch the + symbol. With the rotary selector, set

the required core temperature and confirm it with

The set core temperature must be higher than the

current core temperature.

5 The appliance heats with the set heating mode.

The current core temperature is displayed and,

under it, the set core temperature.

You can change the set core temperatur at any time.

A signal sounds when the set core temperature in the

food has been reached. The cooking mode is ended

automatically. Confirm with ™ and turn the function

selector to 0.

Notes

‒ The measurable range is 15 °C to 99 °C. Outside

the measurable area, "--°C" is displayed for the

current core temperature.

‒ If you leave food in the cooking compartment for

some time after cooking, the core temperature

continues to rise somewhat due to the residual heat

in the cooking compartment.

‒ If you set the core temperature probe and the

cooking timer at the same time, the appliance

switches off whichever programme reaches the

entered value first.

Changing the set core temperature:

Touch the + symbol. Use the rotary selector to change

the set core temperature for the food and confirm with

Deleting the set core temperature:

Touch the + symbol. Delete the set core temperature

with Ž. The appliance continues heating in normal

cooking operation.

Core temperature guidelines

Use chilled food only, not frozen food. The details given

in the table are guidelines. Results depend on the

quality and composition of the food.

For hygiene reasons, critical foodstuffs such as fish and

game should reach a core temperature of 62 – 70 °C;

for poultry and minced meat this should be as high as

80 – 85 °C.



Food Core temperature

guideline

Beef

Sirloin, tenderloin, entrecôte

very rare

rare

medium

well-done

45 – 47 °C

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

well-done

65 – 70 °C

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

well-done

58 – 60 °C

65 – 70 °C

Fillet of veal

rare

medium

well-done

50 – 52 °C

58 – 60 °C

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

Goose, turkey, duck 80 – 85 °C

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