Gaggenau BS 474 610 Use And Care Manual

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Gaggenau BS 474 610 Use And Care Manual Manual pdf 29 page image

29Setting 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.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 least143 - 149 °F (62 - 65 °C) after cooking. ) ) )Cooked food Recommendedcore temperatureBeefRoast beef, fillet of beef, entrecotevery rare 113 - 117°F(45 - 47 °C)rare 122 - 126°F(50 - 52 °C)medium-rare 137 - 140°F(58 - 60 °C)well-done 158 - 167°F(70 - 75 °C)Roast beef 176 - 185°F(80 - 85 °C)PorkRoast pork 162 - 176°F(72 - 80 °C)Back of porkmedium-rare 149 - 158°F(65 - 70 °C)well-done 167°F (75 °C)Meat loaf 185°F (85 °C)Fillet of pork 149 - 158°F(65 - 70 °C)VealRoast veal, well-done 167 - 176°F(75 - 80 °C)Breast of veal, stuffed 167 - 176°F(75 - 80 °C)Back of vealmedium-rare 137 - 140°F(58 - 60 °C)well-done 149 - 158°F(65 - 70 °C)