Food Probe - Fisher & Paykel RDV3 User Manual

Tips for using the food probe
You can still use the kitchen timer when the probe is in use.
z z
You cannot use the meat probe with
z z
The internal temperature of meat will continue to rise by a few degrees after you have
z z
removed it from the oven, so allow for this in your calculations. After cooking, cover and
let the meat rest for 15 to 20 minutes.
If you wish to remove food from the oven (eg basting), unplug the meat probe from
z z
the oven but do not remove it from the meat. When you are ready to resume cooking,
ensure you plug the probe plug back into the oven.
When cooking meat, insert the probe horizontally into the centre of the thickest part.
z z
The thicker the meat, the longer it will take to cook, so it is important that the tip of the
probe is measuring the temperature of the meat at its thickest point. Make sure the tip of
the probe is not protruding out of the meat, and does not touch bone, fat or gristle, as
these will heat up more quickly than the lean meat.
Internal temperatures and food safety
Ensure meat is fully defrosted before cooking. The temperatures given onscreen and
z z
in the Cooking Guides are recommendations. Results will depend on the quality and
composition of the food.
Rest meat after cooking to allow the internal temperature to continue to rise.
z z
For food safety, high risk foods such as fish should reach a minimum internal
z z
temperature of 145 - 160
185 F (75 - 85
o o
26
F (63 - 70
o
C).

FOOD PROBE

DELAYED COOK
C) and poultry and minced meat should reach 165 -
o
or .
AUTO OFF