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11
1. PLACE THE TEMPERATURE
PROBE in the food while
it is still on the kitchen
counter.
ENSURE that as much as
possible of the probe
length is inserted in the
food.
This will ensure a more
accurate temperature
reading.
2. PLACE the prepared food in the oven.
3. FLIP THE PROBE LID BACK AND Connect the
temperature probe to
the oven wall socket
and ensure that the
cord is free, including
after the oven door is
closed. Both the
socket and probe plug
are without current.
TEMPERATURE COOKING
THE TEMPERATURE PROBE
should normally be inserted
so that the tip of the probe
is positioned in the thickest
part of the food, as this is the part
that takes the longest time to heat.
THE TIP OF THE PROBE must not touch
any bones which the food may
contain.
Also, avoid inserting
the probe in fatty
areas of the food as
these areas heat up
more quickly, giving
misleading end
temperatures.
The probe should, if possible, be positioned so
that the tip does not touch the walls or the
bottom of the cooking vessel.
T
HE TEMPERATURE which is set must be higher than
the current temperature of the food.
IT IS NOT POSSIBLE to use the probe when making
sweets, jam or marmalade, or dishes which need
to be cooked or simmered for a long period. This
is because the highest temperature which can be
set is 100 °C.
NEVER IMMERSE the probe in water when cleaning.
Simply wipe clean with a clean, damp cloth or
kitchen roll after use.
THE OVEN MUST NOT BE OPERATED with the
temperature probe in the cavity if it is not
plugged into the oven.
If you operate the oven without complying with
the above you will damage the probe.
ONLY USE THE FOOD PROBE SUPPLIED or recommended
by the After-Sales Service. Other brands on the
market will not give proper results and may
damage your oven.
CHICKEN
WHEN THE PROBE is used to
roast chicken, the tip
should be positioned in
the thickest part of the
chicken, i.e. on the inside
of the thigh just behind the leg. It must not touch
any bones.
LAMB
WHEN COOKING A LAMB JOINT
/ LEG OF LAMB,insert the tip
of the probe into the
thickest part so that it does
not touch the bone.
PORK
WHEN COOKING PORK, e.g.
pork shoulder, gammon,
silverside, etc, the probe
should be inserted into the
'end' of the joint rather
than through the layer of
fat on the surface. Avoid placing the tip of the
probe in fatty areas of the pork.
FISH
THE PROBE CAN BE USED WHEN
COOKING WHOLE, LARGE FISH,
such as pike or salmon.
Insert the tip of the probe
in the thickest part, not too close to the
backbone.
Probe placing
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