Miele DGC 6700 AM Operating instructions/Installation instructions - Page 117

Roast probe How it works When to use the roast probe The metal tip of the roast probe is inserted into the food. There is a temperature sensor in the metal tip which measures the core temperature of the food during cooking. The roast probe can be used in the following operating modes: - Combi Steam  | Convection Bake  - Combi Steam  | Surround  The core temperature set will depend on how well cooked you want your meat to be and on the type of meat. The temperature can be set between 86 and 210°F / 30 and 99°C. The cooking duration will depend on a number of different factors. The higher the temperature in the oven compartment and the humidity, where applicable and the thinner the meat, the quicker the set core temperature will be reached. - Convection Bake  - Convection Broil  - Surround  - Intensive  - Humidity Plus  - Steam Cooking  - Special Modes  | Reheat The cooking process will finish automatically when the core temperature in the meat reaches the value set for the roast probe. Exception: In Combi Steam  mode or with user programs, another cooking stage, e.g., browning the meat, may be required. Damage to roast probe by incorrect use! If you are not using the roast probe remove it from the oven when cooking. It is only protected from overheating when it is plugged in. 117