Miele DGC 6500 XL Product Manual - Page 93

Roast probe 93, internal, temperature

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Roast probe The probe inserted into the meat, measures the internal temperature of the meat. The internal temperature to be set depends on the desired cooking level and type of meat. It is selectable in the range from 86-210°F / 30-99°C. The cooking time depends on the oven temperature and thickness of the meat. The higher the oven temperature and the thinner the meat, the faster the internal temperature will be reached. The cooking process is terminated automatically when the internal temperature reaches the set value. Exception: with the Combi Steam operating mode a further cooking stage is set, i.e. for browning. After use, pull the roast probe from the socket. Be careful, it may still be hot. Do not leave the roast probe in the appliance, as it is only protected against overheating when inserted. 93

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The probe inserted into the meat, measures the
internal
temperature
of the meat.
The internal temperature to be set depends on the desired
cooking level and type of meat. It is selectable in the range
from 86-210°F / 30-99°C.
The cooking time depends on the oven temperature and
thickness of the meat. The higher the oven temperature and
the thinner the meat, the faster the internal temperature will
be reached.
The cooking process is terminated automatically when the
internal temperature reaches the set value.
Exception: with the Combi Steam operating mode a further
cooking stage is set, i.e. for browning.
After use, pull the roast probe from the socket. Be careful,
it may still be hot.
Do not leave the roast probe in the appliance, as it is only
protected against overheating when inserted.
Roast probe
93