Gaggenau BS 450 Instruction Manual

Also see for BS 450: User manual and installation instructions Instruction manual Installation instructions

23Setting 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 function selector to the required heatingmode.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 mode.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 functionselector to 0.Notes‒ The measurable range is 15 °C to 99 °C. Outsidethe measurable area, "--°C" is displayed for thecurrent core temperature.‒ If you leave food in the cooking compartment forsome time after cooking, the core temperaturecontinues to rise somewhat due to the residualheat in the cooking compartment.‒ If you set the core temperature probe and thecooking timer at the same time, the applianceswitches off whichever programme reaches theentered value first.Changing the set core temperature:Touch the + symbol. Use the rotary selector tochange the set core temperature for the food andconfirm with +.Deleting the set core temperature:Touch the + symbol. Delete the set core temperaturewith Ž. The appliance continues heating in normalcooking operation.Recommended core temperaturevaluesUse fresh foodstuffs only. Do not use deep-frozenfoods. The details in the table are recommendedvalues. They depend on the quality and condition offoods.For reasons of hygiene, fish and other criticalfoodstuffs should have a core temperature of at least62 - 65 °C after cooking.Cooked food Recommendedcore temperatureRindRoast beef, fillet of beef, entrecotevery rare 45 - 47 °Crare 50 - 52 °Cmedium-rare 58 - 60 °Cwell-done 70 - 75 °CRoast beef 80 - 85 °CPorkRoast pork 72 - 80 °CBack of porkmedium-rare 65 - 70 °Cwell-done 75 °CMeat loaf 85 °CFillet of pork 65 - 70 °CVealRoast veal, well-done 75 - 80 °CBreast of veal, stuffed 75 - 80 °CBack of vealmedium-rare 58 - 60 °Cwell-done 65 - 70 °CFillet of vealrare 50 - 52 °Cmedium-rare 58 - 60 °Cwell-done 70 - 75 °CVenisonSaddle of venison 60 - 70 °CLeg of venison 70 - 75 °CVenison steak 65 - 70 °CRack of hare, rack of rabbit 65 - 70 °CPoultryChicken 85 °CGuinea fowl 75 - 80 °CGoose, turkey, duck 80 - 85 °C