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EN 12
• 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
'P' symbol appear in the display. The temperature measured by
the probe appears 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 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.
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