Bertazzoni PRO90 6 MFE S XT - Инструкция по эксплуатации - Страница 36

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The meat is ready when the temperature set on the right hand side of the clock 
fascia is reached and the oven then switches off.  

Foods suitable for use with the probe are large joints of boneless meat or joints that 
have been deboned & stuffed eg. topside of beef, pork fillet. deboned leg of 
lamb/pork. 

It is important that:  

- 

Meat should be as close to room temperature as possible.  

- The 

probe 

is inserted into the centre of the joint of meat to give accurate results. 

Once in the centre of the meat it is cooked to the temperature selected on the clock 
fascia panel.  

If the probe is not fully inserted to the centre of the meat, the desired cooking 
temperature may not be reached.  

To use:  

1

  Remove the probe part cover on the left hand side of the oven  and insert the 

short metal end of the probe.  

2

 Then place the meat in the roasting tin on the 2nd shelf from the base of the oven 

and insert the long end of the probe into the thickest part of the meat towards the 
centre. Make sure the rubber probe cable is not trapped in the door, or touching the 
oven shelf as this could affect the results. Any slack in the cable should rest in the 
roasting tin.  

3

  When both temperatures on the display reach the temperature set, the oven will 

switch off.    

Below there is a chart to be used as a guideline. Meat cooked this way must not 

exceed 2.5kg in weight and should be left at room temperature for a couple of hours 
before cooking. 

   The probe is best used for red meats and pork, as suggested by the guideline 
   temperatures below. It is not recommended to cook poultry using the probe.  

Cut of meat                        Preferred result                Suggested core temp                             

Topside of beef                   Medium rare 

              63°C                                  

Topside of beef                   Medium                                          70°C 

Deboned leg of lamb           Medium pink                                  69°C                                                                  

Deboned leg of pork           Cooked through not pink                85°C minimum temp 

- 

The meat does not need to rest before carving as it is cooked at a lower              

                                       temperature than roasting.  

Important

DO NOT LEAVE THE PROBE IN THE OVEN CAVITY WHEN NOT IN USE. 

Reset 

To reset the cooking tools (delay / cooking time and probe) 

bring both knobs on the  

zero position “0”. 

OVEN TEMPERATURE GUIDE 

Selecting the correct cooking temperature  

The centre of each number should be In line

with the central dot icon on the fascia. When using the 'True 

Fan' or the 'Pizza' function, select a temperature 20°C lower than your recipe states. Most recipes are written 
for the conventional, but, more recently, magazines, food packaging and cook books have started to add the 
required Fan temperature, usually in brackets. There are 4 shelf positions – 1 is the lowest and 4 is the 
highest near to the grill. 

If cooking one dish use shelf position 2, if cooking more than one tray depending on the height of the tray or 
food it is suggested to cook on shelf positions 1 & 3.