12
1. Place the
temperature probe in
the food while it is still
on the kitchen counter.
Ensure as much as possible
of the probe length is
inserted in the food.
This will ensure more
accurate temperature
reading.
2. Place the prepared food in the oven.
3. Connect the temperature
probe to the oven wall
socket and ensure the cord
is free also after the oven
door is closed. Both the
socket and probe plugg 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 placing the
probe in fatty areas of
the food as these areas
heat up more quickly
giving mis-leading 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.
The 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 and 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 90°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 do operate the oven without complying with
the above you will damage the probe.
Only use the supplied or by service
recommended food probe. 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
fleshiest 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, silver side,
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 fish, large fish
such as pike or salmon.
Position the tip of the probe in the thickest part,
not too close to the backbone.
Probe placing
