Miele DGC6500 Operating And Installation Instructions page 94

Roast probe
Application options
Important notes on use
94
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
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.