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Space$aver™
Probe Cooking
26
Probe cooking is particularly recommended for food requiring
long cooking.
Probe cooking works in all modes. Here, the temperature is
measured with a probe inserted down into the center of the
food being cooked and compared to the (selected) probe
temperature to be reached. As soon as the probe temperature
has been reached, the power and water supplies of the steamer
are shut off
The advantages of this are:
• Lower energy and water consumption
• No overcooking of product
• Higher yields/Lower weight loss
It is recommended that probe cooking be used with all cooking
processes if possible.
To ensure that the nominal probe temperature is reached and
the product is cooked thoroughly, the cooking temperature
must be set at least 7°F (5°C) higher.
The Food Probe comes with a 4-point sensor. It measures the
core temperature of the product in 4 different points, with the
coolest point controlling the cooking process.
Temperatures on the probe at 248°F chamber
temperature (example)
Electric Space$aver™
Operation
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