Gaggenau BS 471 Use And Care Manual

Also see for BS 470: Installation instructions Instruction manual Instruction manual Instruction manual

Contents

Gaggenau BS 471 Use And Care Manual Manual pdf 30 page image

30Setting 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!+ and the current core temperature appear in thedisplay.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, 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 function.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 programselection to 0.Notes‒ The measurable range is 59 to 210° F (15 to 99°C).Outside the measurable range, "--°F" is displayedfor the current core temperature.‒ If you leave the food in the cooking compartment forsome time after cooking, the core temperature willcontinue to rise somewhat due to the residual heatin 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 device offthat reaches the specified value first.Changing the core temperature set:Touch the + symbol. Use the rotary selector to changethe set core temperature for the food and confirm with+.Deleting the core temperature set:Touch the + symbol. Delete the set core temperaturewith Ž. The appliance continues heating in normalcooking mode.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 143 - 158° F(62 – 70 °C); for poultry and minced meat this shouldbe 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)