12
1. P
LACE THE TEMPERATURE
PROBE in the food while
it is still on the kitchen
counter.
E
NSURE as much as
possible of the probe
length is inserted in the
food.
This will ensure more
accurate temperature
reading.
2. P
LACE the prepared food in the oven.
3. F
LIP THE PROBE LID BACK AND 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
T
HE 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.
T
HE 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 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.
I
T 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 100°C.
N
EVER IMMERSE the probe in water when cleaning.
Simply wipe clean with a clean, damp cloth or
kitchen roll after use.
T
HE 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.
O
NLY 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
W
HEN 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
W
HEN 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
W
HEN 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
T
HE 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
