Gaggenau BO451611 Uso Y Cuidado

Insert food into the oven interior with the core 
temperature probe inserted. Insert the core 
temperature probe in the socket in the oven 
interior and close the appliance door. 
Do not jam the core temperature probe's cable!

+

 and the current core temperature appear in 

the display.

Set the program selection to the required heating 
function.

Set the oven interior temperature with the rotary 
selector.

Touch the 

+

 symbol. With the rotary selector, 

set the required core temperature and confirm it 
with 

+

.

The set core temperature must be higher than the 
current core temperature.

The appliance heats with the set heating function.
The current core temperature is displayed and, 
under it, the set core temperature.
You can change the set core temperatur at any 
time.

A signal sounds when the set core temperature in the 
food has been reached. The cooking mode is ended 
automatically. Confirm with 

™

 and turn the program 

selection to 

.

‒

The measurable range is 59 to 210° F (15 to 
99°C). Outside the measurable range, "--°F" is 
displayed for the current core temperature.

‒

If you leave the food in the cooking compartment 
for some time after cooking, the core temperature 
will continue to rise somewhat due to the residual 
heat in the cooking compartment.

‒

If at the same time you adjust a programming with 
the core temperature probe and the cooking time 
timer, then the programming switches the device 
off that reaches the specified value first.

 

Touch the 

+

 symbol. Use the rotary selector to 

change the set core temperature for the food and 
confirm with 

+

.

 

Touch the 

+

 symbol. Delete the set core 

temperature with 

Ž

. The appliance continues heating 

in normal cooking mode.

Use chilled food only, not frozen food. The details 
given in the table are guidelines. Results depend on 
the quality and composition of the food.

For hygiene reasons, critical foodstuffs such as fish 
and game should reach a core temperature of 143 - 
158° F (62 – 70 °C); for poultry and minced meat this 
should be as high as 176 - 185° F (80 – 85 °C).









Beef
Sirloin, tenderloin, entrecôte

very rare

rare

medium

well-done

113 - 117°F 
(45 - 47 °C)
122 - 126°F 
(50 - 52 °C)
137 - 140°F 
(58 - 60 °C)
158 - 167°F  
(70 - 75 °C)

Roast beef

176 - 185°F  
(80 - 85 °C)

Pork
Pork roast

162 - 176°F  
(72 - 80 °C)

Pork loin

medium

well-done

149 - 158°F 
(65 - 70 °C)
167°F (75 °C)

Meat loaf

185°F (85 °C)

Fillet of pork

149 - 158°F 
(65 - 70 °C)

Veal
Veal roast, well-done

167 - 176°F 
(75 - 80 °C)

Breast of veal, stuffed

167 - 176°F 
(75 - 80 °C)

Saddle of veal

medium

well-done

137 - 140°F 
(58 - 60 °C)
149 - 158°F 
(65 - 70 °C)