Gaggenau BS 470/471 Instruction Manual

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Gaggenau BS 470/471 Instruction Manual Manual pdf 25 page image

25Setting the core temperature1 Insert food into the oven interior with the coretemperature probe inserted. Insert the coretemperature probe in the socket in the oven interiorand close the appliance door.Do not jam the core temperature probe's cable!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, setthe required core temperature and confirm it with+.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 any time.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 residual heatin 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 to changethe set core temperature for the food and confirm with+.Deleting the set core temperature:Touch the + symbol. Delete the set core temperaturewith Ž. The appliance continues heating in normalcooking operation.Core temperature guidelinesUse chilled food only, not frozen food. The details givenin the table are guidelines. Results depend on thequality and composition of the food.For hygiene reasons, critical foodstuffs such as fish andgame should reach a core temperature of 62 – 70 °C;for poultry and minced meat this should be as high as80 – 85 °C.Food Core temperatureguidelineBeefSirloin, tenderloin, entrecôtevery rareraremediumwell-done45 – 47 °C50 – 52 °C58 – 60 °C70 – 75 °CJoint of beef 80 – 85 °CPorkJoint of pork 72 – 80 °CLoin of porkmediumwell-done65 – 70 °C75 °CMeat loaf 85 °CFillet of pork 65 – 70 °CVealJoint of veal, well-done 75 – 80 °CBreast of veal, stuffed 75 – 80 °CSaddle of vealmediumwell-done58 – 60 °C65 – 70 °CFillet of vealraremediumwell-done50 – 52 °C58 – 60 °C70 – 75 °CGameSaddle of venison 60 – 70 °CLeg of roe venison 70 – 75 °CVenison loin steaks 65 – 70 °CSaddle of hare or rabbit 65 – 70 °CPoultryChicken 85 °CGuinea fowl 75 – 80 °CGoose, turkey, duck 80 – 85 °C