Gaggenau BO 450 Use And Care Manual

Also see for BO 450: Use and care manual Instruction manual Installation instruction Installation instructions Installation instructions

Gaggenau BO 450 Use And Care Manual Manual pdf 24 page image

24Setting the core temperature1 Insert food into the oven interior with the coretemperature probe inserted. Insert the coretemperature probe in the socket in the oveninterior and close the appliance door.Do not jam the core temperature probe's cable!+ and the current core temperature appear inthe display.2 Set the program selection to the required heatingfunction.3 Set the oven interior temperature with the rotaryselector.4 Touch the + symbol. With the rotary selector,set the required core temperature and confirm itwith +.The set core temperature must be higher than thecurrent core temperature.5 The appliance heats with the set heating function.The current core temperature is displayed and,under it, the set core temperature.You can change the set core temperatur at anytime.A signal sounds when the set core temperature in thefood has been reached. The cooking mode is endedautomatically. Confirm with ™ and turn the programselection to 0.Notes‒ The measurable range is 59 to 210° F (15 to99°C). Outside the measurable range, "--°F" isdisplayed for the current core temperature.‒ If you leave the food in the cooking compartmentfor some time after cooking, the core temperaturewill continue to rise somewhat due to the residualheat in the cooking compartment.‒ If at the same time you adjust a programming withthe core temperature probe and the cooking timetimer, then the programming switches the deviceoff that reaches the specified value first.Changing the core temperature set:Touch the + symbol. Use the rotary selector tochange the set core temperature for the food andconfirm with +.Deleting the core temperature set:Touch the + symbol. Delete the set coretemperature with Ž. The appliance continues heatingin normal cooking mode.Core temperature guidelinesUse chilled food only, not frozen food. The detailsgiven in the table are guidelines. Results depend onthe quality and composition of the food.For hygiene reasons, critical foodstuffs such as fishand game should reach a core temperature of 143 -158° F (62 – 70 °C); for poultry and minced meat thisshould be as high as 176 - 185° F (80 – 85 °C). ) ) )Food Core tempera-ture guidelineBeefSirloin, tenderloin, entrecôtevery rareraremediumwell-done113 - 117°F(45 - 47 °C)122 - 126°F(50 - 52 °C)137 - 140°F(58 - 60 °C)158 - 167°F(70 - 75 °C)Roast beef 176 - 185°F(80 - 85 °C)PorkPork roast 162 - 176°F(72 - 80 °C)Pork loinmediumwell-done149 - 158°F(65 - 70 °C)167°F (75 °C)Meat loaf 185°F (85 °C)Fillet of pork 149 - 158°F(65 - 70 °C)VealVeal roast, well-done 167 - 176°F(75 - 80 °C)Breast of veal, stuffed 167 - 176°F(75 - 80 °C)Saddle of vealmediumwell-done137 - 140°F(58 - 60 °C)149 - 158°F(65 - 70 °C)