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13 Crisp function Select the Crisp function for items which are supposed to be crispy. Moisture reduction in the oven leaves chips, pizza, quiche etc. crispy. Even the skin of poultry becomes crispy, while the meat remains juicy. The Crisp function can be used with every oven function and can be switched on when needed. User programmes You can create and save up to 20 of your own programmes and give them individual names. You can combine up to 10 cooking stages to achieve the perfect result for your favourite recipe, or make everyday cooking easier by saving frequently used settings. In each cooking stage you can select settings such as function, temperature and duration or core temperature. Food probe The food probe enables precise temperature controlled roasting. Tips for correctly using the food probe: • Make sure that the metal tip is inserted as deeply as possible into the centre of the thickest part of the meat. • If the piece of meat is too small or too thin, a raw potato can be put over the exposed part of the food probe. • The tip of the food probe must not touch any bone, tendons or layers of fat. • For poultry, the food probe should be inserted into the thickest part of the breast. • During the cooking process an estimated duration appears in the display, which is adjusted until the end of the process. • If you are cooking several pieces of meat together, the food probe should be inserted into the largest piece of meat.