Miele DGC 6500 XL Product Manual - Page 94

Combi Steam with Convection Bake, Application options, Important notes on use

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Roast probe Application options The roast probe can be used in the following operating modes: Combi Steam with Convection Bake Combi Steam with Surround Convection Bake Convection Broil Surround Intensive Humidity Plus Steam Cooking Important notes on use The metal tip of the roast probe must be inserted completely into the cooked food and reach the core. The metal tip should not touch any bone and not be inserted in particularly fatty areas. Fat and bone can lead to incorrect temperature readings. Select the higher value of the internal temperature range indicated in the table for heavily marbled meat. 94

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Application options
The roast probe can be used in the following operating
modes:
Combi Steam with Convection Bake
Combi Steam with Surround
Convection Bake
Convection Broil
Surround
Intensive
Humidity Plus
Steam Cooking
Important notes on use
The metal tip of the roast probe must be inserted completely
into the cooked food and reach the core.
The metal tip should not touch any bone and not be inserted
in particularly fatty areas. Fat and bone can lead to incorrect
temperature readings.
Select the higher value of the internal temperature range
indicated in the table for heavily marbled meat.
Roast probe
94