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25
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 authorized 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 165°F 74°C
Beef, veal, lamb, pork 165°F 74°C
Chicken, turkey 165°F 74°C
BEEF, VEAL, LAMB
Roasts and steaks: Rare 125°F 51°C
Medium-rare 135°F 57°C
Medium 145°F 63°C
Well done 160°F 71°C
PORK
Chops, roasts, ribs: Medium 160°F 71°C
Well done 171°F 77°C
Fresh sausages 165°F 74°C
POULTRY
Whole chicken or chicken pieces 171°F 77°C
Duck 171°F 77°C
Turkey breast 171°F 77°C
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