Atag OX9570G Mode D'emploi page 66

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• We recommend turning the meat halfway the process. Take this into
account when inserting the probe.
• The point of the probe should not touch any bones or fat zones.
Neither should it end up in a hollow zone, as may be the case for
poultry.
Using the Culisensor
1. Place the meat to be roasted with the Culisensor in it in the oven.
2. Remove the cover from the connection point at the top right of the
oven and insert the plug of the probe into the connection point.
3. As soon as the Culisensor is connected to the oven you see the
temperature measured by the probe on the left in the display and
the temperature selected standard for the probe (80º C) on the
right. The display alternately shows the current time of day and the
temperature set and the temperature measured by the probe.
Important: If the Culisensor measures very low temperatures (for very
cold products), the display shows 30ºC. If the Culisensor measures
very high temperatures, the display shows 99ºC.
An acoustic signal goes off if the probe is not connected properly.
4. Simultaneously press the buttons '–' and '+'.
5. Press the time button (A) twice.
6. Set the desired temperature for the inside of the meat using the '–'
and '+' buttons (see the table).
Hold the buttons in for a few moments the first time. Then quickly
press them repeatedly.
7. Set a baking function and roasting temperature.
When the probe senses the temperature you selected in the meat to
be roasted, the oven switches off and you will hear
an acoustic signal.
8. Press any key to switch off the acoustic signal.
9. Set the operating buttons of the oven to the 'off position' and
remove the Culisensor.
10. The perfectly roasted meat can now be served.