Gaggenau BS 270/271 Instruction Manual

Also see for BS 270: Instruction manual

17NotePull the meat probe from the socket if you want toend the programming.If you program meat probe and timer simultaneously,the program that reaches the entered value first willswitch off the oven.Only use the included original meat probe. You canorder the meat probe as a spare part.Remove the meat probe from the oven when it is notin use.CleaningOnly rub the meat probe with a moist cloth. Themeat probe is not dishwasher-proof.Recommended Temperature ValuesBeefRoast beef / fillet of beef / entrecôteblood rare 45-47 °Crare 50-52 °Cmedium-rare 58-60 °Cwell-done 70-75 °CBeef roast 80-85 °CPorkRoast pork 72-80 °CBack of pork medium-rare 65-70 °Cwell-done 75 °CMeat loaf 85 °CFillet of pork 65-70 °CVealFillet of veal rare 50-52 °Cmedium-rare 58-60 °Cwell-done 70-75 °CRoast veal well-done 75-80 °CBreast of veal, stuffed 75-80 °CBack of veal medium-rare 58-60 °Cwell-done 65-70 °CVenisonBack of venison 60-70 °CLeg of venison 70-75 °CBack of venison steaks 65-70 °CBack of hare 65-70 °CPoultryChicken 85 °CGuinea fowl 75-80 °CGoose,turkey, duck 80-85 °CDuck breast medium-rare 55-60 °Cwell-done 70-80 °COstrich steak 60-65 °CLambLeg of lamb medium-rare 60-65 °Cwell-done 70-80 °CBack of lamb medium-rare 55-60 °Cwell-done 65-75 °CMuttonLeg of mutton medium-rare 70-75 °Cwell-done 80-85 °CBack of mutton medium-rare 70-75 °Cwell-done 80 °CFishFillet 62-65 °CWhole 65 °CTureen 62-65 °COtherBread 90 °CPâte 72-75 °CTureen 60-70 °CFoie gras 45 °C