Temperature Sensor - Fisher & Paykel OB30SDPTDX2 User Manual

Tips for using the temperature sensor
You can still use the kitchen timer when the sensor is in use.
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The internal temperature of meat will continue to rise by a few degrees after you have
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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 temperature sensor
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from the oven but do not remove it from the meat. When you are ready to resume
cooking, ensure you plug the sensor plug back into the oven.
When cooking meat, insert the sensor horizontally into the centre of the thickest part.
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The thicker the meat, the longer it will take to cook, so it is important that the tip of the
sensor is measuring the temperature of the meat at its thickest point. Make sure the tip
of the sensor 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
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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.
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For food safety, high risk foods such as fish should reach a minimum internal
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temperature of 145 - 160oF (63 - 70oC) and poultry and minced meat should reach 165°F
(75°C).
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TEMPERATURE SENSOR