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Cooking in the water bath is effected at about 85°C, which constitutes a true Low Temperature
Cooking procedure. The oven temperature involved ranges from 125°C to 130°C.
ATTENTION: Stick meat probe in the centre of the lower third for cooking in the water bath.
12.8 Measuring the core temperature
What is implied by Core Temperature Measurement?
Meat is cooked between 65°C and 80°C depending on the respective kind of meat, whereas steaks
may be eaten at 55°C. Poultry, however, should be exposed to higher core temperatures
for hygienic reasons.
In order to defy the traditional methods by which you had to stick around the kitchen stove
checking the meat’s level of doneness continually, you may now avail yourself of the Biological
Oven with its integrated meat probe and electronics, allowing you to read the temperature to the
exact centigrade from the display. That is, when the preset core temperature is reached, you will
hear an audible signal.
ATTENTION:
Always stick meat probe in the thickest piece of meat by paying attention to stick its pointed end
exactly in the centre. During cooking in the water bath, stick meat probe in the centre of the lower
third of the meat.
12.9 Low Temperature Cooking involving electronic control
The control of the core temperature, the activation and deactivation of the required heat supply
and the operational sequence of the pre-programmed residual heat utilisation feature, not to
forget the audible signal, indicating the finish of the cooking process, are effected in line with the
selected programme by means of the integrated meat probe and the built-in sensors, the timer
and the other technical features.
During Menu Cooking, the top heat turns off and the bottom heat turns on simultaneously once
the core temperature of the meat is reached.
The electronic control of the Core Temperature Measurement can also be applied during
conventional cooking, but likewise during cooking processes based upon bottom heat only and
other controls.
For further control options, please consult instruction manual.
12.10 Menu Cooking by separating the oven chamber in two halves
For Menu Cooking you should only choose well-hung (mature) and tender meat of young animals,
so as not to be required to allow the meat to cook in the gravy until tender.
The ingredients to form a menu for lunch had so far called for being separately cooked in the oven
and on the relevant stoves, which has been quite troublesome.
The
NEW aspect about Menu Cooking is that all components of the menu, such as carrots,
vegetables and meat, are placed in the oven chamber at the same time and are cooked analogous
to the integrated electronic control in line with the respective programme selected. Pursuant to the
programme flow, the browned meat is cooked to the minute (thanks to meat probe) first, turning
out perfectly. When the meat has reached its preset core temperature and thus its ideal level of
doneness, the top heat will turn off, whereas the bottom heat gets activated in return to cook, for
instance, the vegetables and potatoes located in the lower part of the oven.
The cooking time required to steam the vegetables and to cook the potatoes is already pre-
assigned in the respective programmes (vegetables are to be steamed in the steamer insert). On
