Gorenje BO87ORAB Instruction Manual download pdf (Page 30)

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With this programming mode, set the desired temperature in the

core of the food (e.g. chunk of meat). Settings between 30 and

99°C are possible.

The oven will operate until the core reaches the set temperature.

The temperature is measured by the temperature probe.

Cooking with a probe is suitable for preparing large chunks

of meat, preferably without bones. Chicken and rabbit are not

appropriate for such mode of preparation.

Recommended core temperatures:

Pork roast 85°C

Beef roast 80°C

Veal roasta 75°C

Tender loin (ﬁ let mignon) 40-50°C

Procedure of cooking meat with the probe:

• Insert the probe plug into the socket and stick the probe into

the peace of meat (or other food). The socket is located in

the front upper corner of the left side wall. The probe contains

a metal plug that has to be removed before the cooking and

replaced afterwards.

• As soon as the probe is connected, the temperature read by the

probe is displayed on the timer, instead of the clock.

• Use the on/off key to turn on the oven.

• Select the desired heating mode (K) and the corresponding

cooking temperature. We recommend using the combination

of upper and lower heater.

Programmed cooking

using the meat probe

Cooking table - grill

Food type Weight (g) Guide

level (from

bottom)

Temperature

(°C)

Temperature

(°C)

Cooking time

(min.)

Meat and sausages

2 beef loin stakes, well done 180g/pc 4 240 - 180-21

2 cutlets 4 240 - 20-22

2 pork neck steaks 180g/pc 4 240 18-22

4 grill sausages 100g/pc 4 240 - 11-14

4 toasted sandwiches 4 240 - 5-7

Toast - browning 4 240 3-4

3 trout - on the grid 200g/pc 2 - 160-170 40-50

Chicken - on the grid 1500g 2 - 160-170 60-80

Pork shoulder - deep tray 1500g 2 - 150-160 120-160

1 2 ... 25 26 27 28 29 30 31 32 33 34 35 ... 43 44

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Gorenje BO87ORAB Instruction Manual Page 30

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