Gaggenau EB 294/295-6 Operating And Installation Manual

Also see for EB 294-6 Operating and: OPERATING AND INSTALLATION Manual

3.8 Meat probeUsing the meat probe (upper oven only), during thecooking process you can measure the coretemperature of the food you are preparing exactlybetween 33 °F / 1 °C and 210 °F / 99 °C. The sensormeasures the temperature in the interior of themeat. It indicates when the set core temperaturehas been reached and the meat has been cookedto satisfaction.The meat probe– enables exact cooking to the spot.– prevents overcooking of roasts.– provides you with a display of the actualtemperature for total control of the cookingprocess.Proceed as follows:– Preheat the oven.– Insert the cooking insert with the food.– Insert the meat probe in the front left socket in theoven. (Fig. 39)Caution: The side panels are hot. Use a glove.– Insert the tip of the meat probe in the middle ofthe food, at its thickest point; not in the middle inthe case of poultry (hollow), but between the bellyand the thigh.The measuring tip must not touch any bones andshould not be inserted into fatty tissue.– Close the oven door.– Press the + key. The (Meat probe) symbolflashes and the suggested value of140 °F / 60 °C appears on the display. (Fig. 40)– You can enter a value between 33 °F / 1 °C and210 °F / 99 °C (see table) by pressing the + and –keys.– Press the (Confirmation) key to confirm theentered value. An audible signal is sounded.2550Fig. 39Fig. 40Note:You cannot set a temperature on the meat probethat is lower than the core temperature of the foodyou are preparing.If you set programming with the meat probe andthe timer at the same time, the programming thatreaches the entered value first will switch off theoven.It is not possible to use the short time functionwhile the meat probe is plugged in.