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27
USING THE MEAT PROBE (SOME MODELS ONLY)
Setting the temperature for meat probe
The meat probe is supplied with some models only. For other models it may
be purchased separately. For further information or to purchase a meat probe,
contact Customer Care, your authorised service centre or visit our website:
fisherpaykel.com.
Use your meat probe to accurately judge when meat is perfectly cooked.
The meat probe will gauge the core temperature of the meat and will stop
cooking when the selected temperature has been reached.
IMPORTANT
Only use the meat probe that has been supplied for this oven.
FOOD MINIMUM INTERNAL TEMPERATURE
MINCE
Hamburger 74°C
Beef, veal, lamb, pork 74°C
Chicken, turkey 74°C
BEEF, VEAL, LAMB
Roasts and steaks: Rare 51°C
Medium-rare 57°C
Medium 63°C
Well done 71°C
PORK
Chops, roasts, ribs: Medium 71°C
Well done 77°C
Fresh sausages 74°C
POULTRY
Whole chicken or chicken pieces 77°C
Duck 77°C
Turkey breast 77°C
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