BLANCO BSO660X Uživatelský manuál stáhnout pdf (Strana 11)

11

Using the Meat Probe

The meat probe is a feature which will control

the cooking of meat by informing you of the

exact temperature at the centre of the meat.

It is not necessary to weigh the meat, the

sensor determines the cooking time.

However, the cooking time is obviously

influenced by the cooking temperature.

The probe consists of a skewer like sensor

at one end of a heat resistant cable, and a

plug at the other end.

NOTE: Use only the meat probe

supplied with the oven or an

original spare part.

HOW TO USE THE MEAT PROBE

1. Insert the probe sensor into the centre of

the meat, taking care to avoid touching

any bone or pockets of fat as this will give

a false temperature reading.

2. Place the meat, in a suitable tin, into the

oven cavity.

3. First raise the meat probe cover (1),

which is located in the top of the left

hand side of the oven and plug the probe

connecting pin into its socket (2).

As poultry is a difficult shape with a great

deal of bone it is difficult to register a

correct finish temperature, please ensure

it is cooked throughly.

4. Then select the internal meat temperatu-

re (see roasting chart) by depressing

button , and simultaneously turning

the temperature setting dial until the

correct temperature is displayed. Release

the button, a light above will illumina-

te to show that the programme has been

Roasting chart - Internal Temperatures

Pork Well done 80°C

Lamb Medium 70°C

Well done 80°C

Beef Rare 60°C

Medium 70°C

Well done 80°C

Chicken Well done 82°C

The temperatures quoted above are given as

a guide only.

FO 0710

1 2 ... 6 7 8 9 10 11 12 13 14 15 16 ... 27 28

Komentáře k této Příručce

Žádné komentáře