Gaggenau BS 270/271 User manual

Steam Oven
BS 270/271
BS 274/275
BS 280/281
Gaggenau Instruction Manual

Safety Notes 4
Before Use 4
Intended Use 4
Safety while Baking and Steaming 4
Damage to the Appliance 4
Operating for the First Time 5
Avoiding Damage to the Appliance and the
Cabinet 5
Steam Oven and Cabinet Fronts 5
Avoiding Damage to the Oven Interior 5
Features of your New Steam Oven 6
Steam Oven 6
Display and Controls 7
Keys 7
Accessories 8
Heating Modes 9
First Settings after Installation 10
Setting the Language 10
Choosing the Time Format 10
Setting the Clock 10
Setting the Date 11
Temperature Unit °C or °F 11
Setting the Water Hardness 11
Exiting Menu and Saving Settings 11
Note 11
Calibration 12
Calibrating the Steam Oven 12
Note 12
Activating the Steam Oven 13
Standby 13
Activating the Steam Oven 13
Setting the Steam Oven 14
Setting the Temperature and Heating Mode 14
Note 14
Current Oven Temperature Display 15
After Every Use 15
Misting 15
Steam Removal 15
Meat Probe 16
Programming the Meat Probe 16
Note 17
Cleaning 17
Recommended Temperature Values 17
Cooking Table 18
Timer 28
Calling up the Timer Menu 28
Timer 28
Stopwatch 29
Cooking Time Duration 30
Cooking Time End 31
Extended Timer 32
Setting the Program 32
Note 32
Memory Recipes 33
Calling up the Memory Menu 33
Storing the Settings 33
Note 33
Starting a Memory Recipe 34
Note 34
Child Lock 35
Activating the Child Lock 35
Deactivating the Child Lock 35
Note 35
Safety Deactivation 36
Changing the Basic Settings 37
Note 37
Example: Changing the Standby Screen 37
Basic Settings 38
Care and Manual Cleaning 41
Cleaning Function 42
How to Proceed 42
Note 42
Drying Function 43
How to Proceed 43
Note 43
Changing the Filter Cartridge 44
Descaling 45
How to Proceed 45
Trouble Shooting 46
Error Messages 46
Power Cut 47
Exhibition Mode 47
No Water Available 47
Table of Contents
3

Before Use
The appliance is only guaranteed safe to use if
installed by a specialist in accordance with the
installation instructions. The installer is liable for
any damage resulting from incorrect installation.
The appliance may only be connected by a licensed
specialist. The local electricity supplier’s
regulations and construction regulations apply.
Read the instruction manual carefully before
operating the appliance. Only then will you be able
to operate your appliance safely and correctly. Keep
the instruction and installation manual for future
reference.
Do not connect the appliance if it has been
damaged.
Intended Use
This appliance is intended only for domestic use.
Only use the appliance to prepare meals. Do not
use the appliance to heat up the room in which it is
installed.
Never allow children to play with the appliance.
Do not let adults or children operate the appliance
unsupervised:
– if they are mentally or physically unable to use
the appliance safely and correctly
– if they don’t have the knowledge and experience
to use the appliance safely and correctly.
Safety while Baking and Steaming
Warning, risk of burns! Do not touch hot interior
surfaces of oven. Keep children away.
Warning, risk of fire! Do not store flammable
products in the oven. Only leave the parts needed
inside the oven during use.
Warning! Hot steam can escape during use. Do not
touch the ventilation openings.
Warning! Hot steam can escape when opening the
oven door. Hot water may drip from the door. Keep
children away.
Tip: before opening the appliance door use the
steam removal function. As a result, very little steam
will escape when you open the appliance door.
Warning! Use an oven glove to take the cooking
inserts out of the hot oven. Hot liquid may spill over
when taking out the cooking inserts.
Warning, risk of burns! The inside of the door gets
very hot during operation; observe appropriate
caution when opening the appliance. The open door
can swing back.
Do not trap connecting cables of electrical
appliances in the hot oven door. The cable
insulation can melt. Risk of short-circuiting!
Damage to the Appliance
If the appliance is damaged, switch off the
corresponding household fuse. Call after-sales
service.
Incorrect repairs are dangerous. Repairs must be
carried out by one of our experienced after-sales
engineers.
Safety Notes
4
$

Remove the packaging from the appliance and
dispose of it according to local regulations.
Be careful to remove all accessories from the
packaging. Keep packaging elements and plastic
bags away from children.
Check the appliance for transport damage after
unpacking it. Do not connect the appliance if it has
been damaged.
The appliance must be connected by an authorised
specialist. No warranty claims can be lodged for
any damage resulting from incorrect connection.
Observe the installation instructions.
Thoroughly clean the appliance before using it for
the first time. This will eliminate any ‘newness’
smells and soiling.
This appliance is labelled in accordance
with the European Directive 2002/96/EG
concerning used electrical and electronic
appliances (waste electrical and electronic
equipment – WEEE). The guideline
determines the framework for the return and
recycling of used appliances as applicable.
Steam Oven and Cabinet Fronts
Do not cover the ventilation openings of the steam
oven.
Do not take off the door seal. A damaged door seal
must be changed immediately.
After taking the food out of the oven, allow the oven
to cool down with the door closed. Do not leave the
oven door half open, the hot air can cause damage
to adjacent cabinets. The cooling fan will continue
to run for a while and will then switch off
automatically.
Avoiding Damage to the Oven
Interior
The interior of your new steam oven is made out of
high grade stainless steel. However, lack of care
and maintenance might cause corrosion.
Observe the following tips to avoid corrosion in the
oven. No warranty claims can be lodged for any
damage resulting from non compliance with these
notes.
•Clean the oven interior after it has cooled
down. After cleaning, use the drying function to
dry the oven interior.
•Aggressive cleaners may cause corrosion. Only
use hot soapy water to clean the oven interior.
Use the cleaning function.
•Do not use oven cleaner or caustic cleaners.
Do not use cleaners containing chloride.
•Salt in the oven reacts aggressively. Salt
residues on the oven interior may cause spots
of corrosion. Always remove residues
immediately.
•Spicy sauces (e.g. ketchup, mustard) and
salted food (e.g. salted roasts) contain chloride
and acids. These act aggressively on stainless
steel. Always clean the oven interior after use.
•Only use original accessories in the oven
interior. Rusting materials (e.g. serving plates,
cutlery) may cause corrosion of the oven
interior.
•Only use original small parts (e.g. knurled
nuts). Order small parts from our after-sales
service, should you loose any.
Operating for the First Time Avoiding Damage to the Appliance
and the Cabinet
5

Features of your New Steam Oven
6
Steam Oven
This manual applies to
different models.
The pictures of this manual
show the model BS 274/275.
The operation is identical for
all models.
The models BS 270/271/280/281
feature display and controls on
the bottom front.
These models are especially
suitable for installation above
an oven.
The models BS 274/275
feature display and controls
on the top front.
These models are especially
suitable for single installation.
Display and controls
Ventilation openings Air flap
Grease filter
Socket for meat probe
Strainer Door seal

Display and Controls
Temperature selector
You can turn the
temperature selector to
the right or left.
Temperature range is
between 30 and 230 °C.
First position to the right:
switches on light
First position to the left:
operates special functions
(cleaning function, drying
function, memory recipes)
Function selector
Use the left knob to select
the cooking mode and
moisture level you will use
to prepare your meal.
You can turn the knob to
the right or left.
Display
In the top part of the display
is the status bar or a call up
menu. The lower part shows
the different settings.
Touch keys
The keys on the left and
right beside the display
are touch sensitive. The
function of the keys
depends on the chosen
setting. The icon beside
the key shows the function
of the key.
Keys
7
Symbol Function
gmove right
fmove left
bsave selected values / start
jcancel
dincrease values
edecrease values
qtimer menu
cbasic settings menu
acall up current oven temperature
ochild lock activate
pchild lock deactivate
Vextended timer
ltimer stop
mtimer start
kstore memory recipe
Cmisting
Dsteam removal

8
As standard, your appliance comes with the
following accessories:
•Stainless steel cooking insert GN 2/3,
40 mm deep
•Stainless steel cooking insert GN 2/3,
perforated, 40 mm deep
•Wire rack
•Meat probe
•Water supply hose (3 m)
•Drain hose (3 m)
You can order the following special accessories:
•KB 220-000: Stainless steel cooking insert
GN 2/3, 40 mm deep
•KB 220-324: Stainless steel cooking insert
GN 2/3, perforated, 40 mm deep
•KB 220-114: Stainless steel cooking insert
GN 1/3, 40 mm deep
•KB 220-124: Stainless steel cooking insert
GN 1/3, perforated, 40 mm deep
•GR 220-046: Wire rack
•GZ 010-011: Extension for inlet and outlet
•WF 040-020: Brita descaling sytem (filter head
and filter cartridge).
Must be installed when connecting the
appliance if water hardness exceeds 7 °dH.
•WF 040-021: Set of three filter cartridges
Accessories

9
Heating Modes
00:05 00:50 00:30 00:20
100% 60% 0% 60%
00:30
0%
Display Heating mode Use
Moisture 100 % C Steaming at 100 °C - 120 °C: fish, vegetables,
temperature 30 - 230 °C side dishes. The food is completely surrounded by
steam.
B Steam baking at 120 - 230 °C: puff pastry, bread,
bread rolls.
Moisture 80 % Combination steaming: puff pastry, meat, poultry.
temperature 30 - 230 °C
Moisture 60 % Combination steaming: yeast dough cakes, bread.
temperature 30 - 230 °C
Moisture 30 % Cooking in own moisture: pastries.
temperature 30 - 230 °C Low-temperature cooking: meat.
With this setting no additional steam is added, but
the air flap remains closed. Thus the natural moisture
of the food remains in the oven and keeps the food
from drying out.
Moisture 0 % Hot air: cakes, biscuits, gratin.
temperature 30 - 230 °C
Dough proofing Raising yeast dough, the perfect temperature
temperature 30 - 50 °C setting is 38 °C. The moisture distributes the
heat evenly and avoids the surface of the
dough drying out.
Defrosting Even and gentle defrosting of vegetables, meat,
temperature 40 - 60 °C fish and fruit. The food will not dry out and will
keep its shape.
Regenerating Gently refresh previously prepared dishes.
temperature 60 - 140 °C The moisture keeps the food from drying out.
Refresh dishes on plates at 120°C,
pastries at 140°C.
Cleaning aid, The cleaning function loosens soiling with steam.
drying aid
Memory recipes Store and recall the settings for meals that
you often prepare
100
100
180
0
170
80
160
60
180
30
38
50
120
60
100

10
First Settings after Installation
When your new steam oven has been connected,
the first settings menu appears on the display.
You can set the
•time format,
•language,
•clock,
•date,
•temperature unit,
•water hardness.
Choosing the Time Format
1The time fomat setup menu appears on the
screen.
The time fomat can be either 12 hour format
(AM/PM) or 24 hour format. The 24 hour format
is pre-selected.
2You can change the time format using the
centre fkey.
Setting the Language
1Using the menu key gselect the language
setup menu. The available languages for the
display messages appear on the screen.
German is pre-selected.
2You can change the language using the hor i
keys or switch the display messages off.
Setting the Clock
1Using the menu key gselect the clock
function Q.
08:30 appears on the screen.
2Using the d/ekeys set the correct time.
Use the arrow key gbottom right to change from
hours to minutes.
Setting the Date
1Using the menu key gselect the date
function a.
26.10.07. appears on the screen.
2Using the d/ekeys enter day, month, year.
Use the arrow key gbottom right to change from
day/month/year.
10 0726
English
Deutsch
Fran ais
Italiano
3008

11
Temperature Unit °C or °F
1Using the menu key gselect the temperature
unit function l. °C is pre-selected.
2You can change the temperature unit using the
d/ekeys.
Setting the Water Hardness
1Use the test kit included to test the water
hardness of your tap water. Fill the phial with
mains water up to the 5 ml marker.
2Add indicator solution drop by drop until the
colour changes from purple to yellow.
Carbonate hardness content:
1 drop = 1°dh = 1.25°e = 1.8°f
Please note: count the number of drops that
are necessary and gently shake the phial after
each drop.
3Use the d/ekeys to enter the value between
1 and 18. Pre-set value is 12. Depending on the
value entered the appliance will calculate the
intervals for descaling.
Exiting Menu and Saving Settings
Touch the bkey to exit the menu. All settings are
saved.
The appliance is on standby. The standby screen
appears.
Note
Refer to the chapter basic settings if you want to
change these parameters.
The “first settings” menu reappears if the appliance
is without electricity for several days.
12

The boiling point depends on the air pressure. The
higher the altitude, the lower the air pressure, and
also the boiling point.
During the first steaming after installation, the
appliance calibrates the boiling point. During
calibration, the appliance is adjusted to the
pressure of the altitude where the appliance is
installed.
Calibrating the Steam Oven
1Remove all accessories from the oven (cooking
inserts, wire rack). The oven must be empty
and cold.
2Turn the temperature knob to 100 °C and the
function knob to the top position, steaming at
100% moisture.
The steam oven starts to calibrate.
During calibration more steam might escape from
the oven than during normal use. Calibration takes
about 15 minutes.
Note
Do not interrupt the calibration cycle. Do not open
the oven door during calibration.
Should the calibration process be interrupted by
opening the door or switching off the appliance, the
steaming function will not operate properly.
Switching on the appliance will automatically restart
calibration until the operation has been completed.
Recalibration is not necessary after a power failure.
Recalibrate the appliance manually if you should
move home to a different altitude.
•First reset all parameters to the factory setting.
Refer to the chapter basic settings.
•Now it is possible to recalibrate the appliance.
Calibration
12

13
13:30
Standby
The steam oven remains on standby when no
operating mode is selected or the child lock is
activated.
The keys are not activated. The display is not lit.
Note:
You can choose between different standby screens.
GAGGENAU and the clock is pre-selected. Refer to
the chapter basic settings if you want to change the
standby screen.
Note:
The display contrast depends on the vertical
viewing angle. You can adjust the contrast of the
display in the basic settings.
Activating the Steam Oven
To leave standby do one of the following:
•touch a key
•open or close the oven door
•turn the temperature knob
•turn the function knob
Now you are able to set the required function. Read
the relevant chapter on how to activate the required
function.
Note:
The standby screen reappears after one minute if
no further function is chosen. The display light goes
off.
Activating the Steam Oven

14
The main operations of your steam oven are easily
set using the knobs.
Using the right knob you can set the temperature.
To switch on the light in the oven, turn the
temperature knob one position to the right.
Temperature range:
Steaming, hot air 30 - 230 °C
Dough proofing 30 - 50 °C
Defrosting 40 - 60 °C
Regenerating 60 - 140 °C
The light in the oven remains off if the temperature
is set below 70 °C.
Using the left knob you can set the heating mode.
The top position is steaming at 100% moisture.
Setting the Temperature and
Heating Mode
1Turn the function knob until the required
heating mode appears on the screen.
2Set the temperature knob to the required
temperature.
Temperature, moisture level and cooking mode
symbol appear on the display. The light in the
oven goes on.
The heating up symbol fappears until the required
temperature is reached. The symbol appears again
when the oven heats during operation.
The temperature and heating mode can be changed
at any time.
When the meal is ready switch the steam oven off
using the temperature knob. The oven light goes
off. The standby screen appears.
Note
The appliance rinses automatically when you switch
it on.
If the L symbol appears on the left top side of the
display and three dashes instead of the
temperature, there is no water available. Check the
water supply.
If three dashes appear on the display instead of the
temperature, the knobs have not been set to the
correct position. Check the position of the
temperature and function selectors.
Setting the Steam Oven
100
100
13.30

15
Current Oven Temperature Display
The current oven temperature is briefly shown when
you press the a info key. Using the bkey you can
return to the standard screen.
Note:
Depending on the heating mode, a slight temperature
variation after heating up during use is normal.
After Every Use
Dry the oven interior with a soft cloth or use the
drying aid.
Misting C
Misting brings additional steam to the oven interior.
You can add moisture to food while cooking (e.g.
bread, bread rolls).
Misting is only possible with the “Hot air” function
(0% moisture) or with 30% moisture.
Touch the key Cas long as you want to add steam,
up to 8 seconds. After waiting at least one second,
you can trigger misting again by pressing the
misting key C.
Steam Removal D
Steam removal brings cold water to the oven
interior. This cools down the oven interior, the
steam condenses. This reduces the steam escaping
when opening the door.
Caution! Hot water may drip from the door when
opened.
You can use the steam removal function only up to a
temperature of 130 °C and at the moisture levels
100 %, 80 % and 60 %.
Touch the steam removal key Dfor at least one
second. Steam removal starts. The symbol D
appears on the display.
Steam removal lasts about 20 seconds. The heating
remains switched off during steam removal.
To stop steam removal:
Open the oven door or touch the steam removal key
Dagain.
166
180
0
13.30
100
100
13.30
100
100
13.30

16
Meat Probe
The meat probe enables you to cook your meat
exactly as you want it.
Using the meat probe, during the cooking process
you can measure the core temperature of the
interior of the food you are preparing exactly
between 1 °C and 99 °C.
Fully insert the tip of the meat probe in the middle
of the food, at its thickest point. The tip should not
be inserted into fat and should not touch any
dishes, bones or fatty tissue.
In the case of poultry, do not insert the tip of the
meat probe in the middle (hollow) but between the
belly and the thigh.
When you connect the meat probe to the socket in
the oven, the r symbol appears on the display.
The smaller temperature display on the top shows
the measured temperature from the meat probe.
Programming the Meat Probe
You can program the desired core temperature for
your meal. The appliance switches off
automatically, when the programmed temperature
has been reached.
1Insert the tip of the meat probe into the meat.
2Connect the meat probe to the socket.
3Using the d/ekeys set the correct core
temperature.
The suggested temperature is 60 °C.
The larger temperature display on the top shows the
programmed temperature, the smaller display
shows the measured temperature from the meat
probe. You cannot set a temperature on the meat
probe that is lower than the core temperature of the
food you are preparing.
The current oven temperature is briefly shown when
you press the a info key. The temperature display on
the top shows the measured temperature from the
meat probe. Using the bkey you can return to the
standard screen.
A signal sounds when the programmed core
temperature has been reached. The appliance stops
heating.
Switch the temperature knob off and open the oven
door. Remove the meat probe before taking the
food from the oven.
$ Danger, risk of burns! Use an oven glove. The
meat probe gets very hot during use.
175
60 30 c
60
13.30
175
52

17
Note
Pull the meat probe from the socket if you want to
end the programming.
If you program meat probe and timer simultaneously,
the program that reaches the entered value first will
switch off the oven.
Only use the included original meat probe. You can
order the meat probe as a spare part.
Remove the meat probe from the oven when it is not
in use.
Cleaning
Only rub the meat probe with a moist cloth. The
meat probe is not dishwasher-proof.
Recommended Temperature Values
Beef
Roast beef / fillet of beefrare 45-50 °C
medium-rare 55-65 °C
well-done 70-80 °C
Beef roast 80-85 °C
Boiled fillet of beef 90 °C
Pork
Roast pork 70-80 °C
Back of pork medium-rare 65-70 °C
well-done 75 °C
Meat loaf 85 °C
Pork fillet 70-75 °C
Veal
Roast veal 75-80 °C
Breast of veal, stuffed 75-80 °C
Back of veal medium-rare 65-70 °C
Venison
Leg of venison 75-80 °C
Back of hare / venison 65-70 °C
Poultry
Chicken 85 °C
Goose 85-90 °C
Turkey, duck 80-85 °C
Duck breast 80 °C
Lamb
Leg of lamb medium-rare 55-65 °C
well-done 80-85 °C
Mutton
Leg of mutton medium-rare 75 °C
well-done 80-85 °C
Back of mutton medium-rare 70-75 °C
well-done 80 °C
Other
Bread 90 °C

18
Cooking Table
Vegetables
Dish Cooking Temperature Moisture Cooking time
insert in °C in % in minutes
Leaf spinach (500 g, plucked) perforated 100 100 2 - 5
Cauliflower (1 head, whole) perforated 120 100 25 - 35
Cauliflower (1 kg, in roses) perforated 120 100 10 - 15
Broccoli (1 kg, in roses) perforated 120 100 10 - 15
Peas (1 kg) perforated 100 100 5 - 10
Stuffed peppers unperforated 180 - 200 80 - 100 15 - 20
Stuffed courgettes unperforated 160 - 180 80 - 100 15 - 35
Green beans (1 kg, whole) perforated 120 100 15 - 20
Kohlrabi (1 kg, sliced) perforated 120 100 13 - 20
Leeks (1 kg, sliced) perforated 120 100 5 - 10
Carrots (1 kg, sliced) perforated 120 100 10 - 20
Jacket potatoes (1 kg, medium size) perforated 120 100 30 - 40
Boiled potatoes (1 kg, peeled and quartered) perforated 120 100 15 - 30
Important Notes
•Always preheat the oven. This will guarantee the
best results.
•The cooking times given here are for a
preheated oven. Add about 5 minutes to the
cooking time if the oven has not been preheated.
•Only open the oven door for a short time and
quickly put the food in.
•If you use only one level, place the cooking
insert on the second level from the bottom.
•You can use simultaneously up to three levels
(level 2, 3 and 4 from the bottom) for steaming,
defrosting and regenerating. You can cook
different dishes simultaneously without flavour
transfer.
•You can only use one level for baking. Use level
2 from the bottom.
•The cooking times given are only a
recommendation. The effective cooking time
depends on the quality of the food, the amount
and the size of the food.
•Add to the cooking time for larger amounts than
those stated in the cooking table.
•Food being cooked must not come into contact
with the oven compartment, grease filter or side
plate.
•The steam oven door must seal well. Always
keep the door seal clean.
•Do not place too much food on the wire rack or
the cooking insert. This will ensure optimum
circulation of the air.
•Always leave the grease filter in place during
use.

19
Dish Cooking Temperature Moisture Cooking time
insert in °C in % in minutes
Brussel sprouts (1 kg) perforated 120 100 15 - 20
Asparagus, green (1 kg, whole) perforated 100 100 10 - 15
Asparagus, purple (1 kg, whole) perforated 100 100 15 - 20
To skin tomatoes (whole) perforated 100 100 3 - 4
Tips
– To skin tomatoes: cut peel once, place in ice water after steaming.
– Use the vegetable stock that collects in the unperforated cooking insert as a base for sauce or stock.
– You can also steam these vegetables at 100°C / 100%. Add about 5 minutes to the cooking time.
– Stuffed vegetables: fry the meat stuffing first.
Pulses / Rice
Dish Cooking Temperature Moisture Cooking time
insert in °C in % in minutes
Long grain rice (250 g + 500 ml water) unperforated 100 100 30 - 35
Basmati rice (250 g + 500 ml water) unperforated 100 100 25 - 30
Lentils (250 g + 750 ml water) unperforated 120 100 30 - 40
Pre-soaked white beans (250 g + 1 l water) unperforated 120 100 55 - 65
Tip
– Observe the manufacturer’s recommendations.
Fish
Dish Cooking Temperature Moisture Cooking time
insert in °C in % in minutes
Bream fillet (200 g each) unperforated 230 0 9-11
Fish tureen (in a tureen) wire rack 75 80 40 - 50
Cod fillet (250 g each), in stock unperforated 100 100 10 - 15
Salmon fillet (300 g each) perforated + unperforated 100 100 12 - 15
Mussels (1,5 kg)* perforated + unperforated 100 - 120 100 8 - 12
Ocean perch (120 g each) unperforated 100 100 6 - 8

Dish Cooking Temperature Moisture Cooking time
insert in °C in % in minutes
Rolled sole, stuffed unperforated 150 80 8 - 10
Pike-perch fillet (250 g each), in stock unperforated 150 0 15 - 20
* The mussels are ready when their shells open.
Meat
Dish Cooking Temperature Moisture Cooking time
insert in °C in % in minutes
Fillet in puff pastry perforated 180 - 200 80 - 100 meat probe*
with baking paper
Roast pork with rind wire rack + unperforated 1) 100 100 20 - 30
2) 160 - 170 60 - 80 50 - 60
3) 210 0 meat probe*
Roast beef wire rack + unperforated 160 - 190 80 meat probe*
Roast pork (collar / shoulder) wire rack + unperforated 160 - 190 60 meat probe*
* Refer to the chapter “Meat Probe” for tips on using the meat probe and the temperature table for the different
meats.
Poultry
Dish Cooking Temperature Moisture Cooking time
insert in °C in % in minutes
Duck (whole, 2 - 3 kg) wire rack + unperforated 160 60 - 80 55 - 85
200* 60 - 80 15
Duck breast unperforated 160 0 - 30 15 - 20
Chicken (whole, 1 - 1.5 kg) wire rack + unperforated 200 1) 100 25 - 35
200 2) 0 20
Leg of chicken (4 - 6 pieces) wire rack + unperforated 180 1) 100 10 - 25
180 2) 0 10
* Change to the higher temperature value 15 minutes before the end of cooking.
Tip
– You can also use the meat probe. Refer to the chapter “Meat Probe” for tips on using the meat probe and the
temperature table for the different meats.
20