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Food probe (or probe thermometer)
(available on certain models)
The food probe is a thermometer which, when inserted into the food, makes it possible
to check the internal temperature and use it to establish the end of cooking.
For example, meat may look like it is cooked on the outside, but still be pink on the
inside!
The temperature reached by food during cooking is closely linked to problems relating
to health and hygiene. Bacteria can be contained in every kind of meat, poultry and
fish, as well as raw eggs.
Certain types of bacteria make food go off, while others, such as Salmonella,
Campylobacter jejuni, Listeria monocytogenes, Escherichia coli and Staphylococcus
aureus can be seriously harmful to human health.
Bacteria multiply very quickly above a temperature of 4.4° up to 60°C. Mince is
particularly at risk from this point of view.
To prevent bacteria from multiplying, it is necessary to take the following measures:
• Donotdefrostfoodatroomtemperature,alwaysinthefridgeorintheovenusing
the specific function. In the latter case, cook the food immediately afterwards.
• Stuffchickenjustbeforeeatingit.Neverbuypre-packedready-stuffedchickenand
only buy ready-cooked stuffed chicken when you intend to eat it within 2 hours.
• Marinatefoodinthefridge,notatroomtemperature.
• Useafoodprobetocheckthetemperatureofmeat,shandpoultryiftheyaremore
than 5 cm thick, to ensure that the minimum cooking temperatures are reached.
The greatest hazards are posed by poorly cooked chicken, particularly at risk from
Salmonella.
• Avoid interrupting the cooking process, i.e., partially cooking food, storing it and
completing the cooking process later. This sequence encourages the growth of
bacteria due to the “warm” temperatures reached inside the food.
•Roastmeatandpoultryintheovenattemperaturesofatleast165°C.
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