Gaggenau BX 480/481 610 Benutzerhandbuch

You can change the set core temperature at any 
time.

Once the set core temperature is reached, a signal 
sounds. Cooking is automatically ended. Confirm with 

™

 and set the function selector 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)

Fillet of veal

rare

medium

well-done

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

Game
Saddle of venison

140 - 157°F 
(60 - 70 °C)

Leg of venison

158 - 167°F  
(70 - 75 °C)

Venison loin steaks

149 - 158°F 
(65 - 70 °C)

Saddle of hare or rabbit

149 - 158°F 
(65 - 70 °C)

Poultry
Chicken

185°F (85 °C)

Guinea fowl

167 - 176°F 
(75 - 80 °C)

Goose, turkey, duck

176 - 185°F 
(80 - 85 °C)