Residual Heat; The Food Probe; Using The Food Probe - BORETTI BPO-90 Operating Instructions Manual

Residual heat

While cooking food, the structure of the oven stores heat. This
heat is kept isolated from the rest of the kitchen thanks to an
excellent insulation system and certain construction details.
The heat is gradually dispersed can be used as a further
cooking resource if managed appropriately: the control
GB
indicates the interior temperature, after the oven has been
switched off, until it reaches 50°C.
use this feature to keep food warm or to gently
complete the cooking process.
Food probe (or probe thermometer)
TEMPERATURE PROBE
Tenderness, taste and flavour are the result of
precise ad functional control.
The food probe is a thermometer which, when inserted into the
food, makes it possible to check the internal temperature and
use it to establish the end of cooking.
For example, meat may look like it is cooked on the outside,
but still be pink on the inside!
The temperature reached by food during cooking is closely
linked to problems relating to health and hygiene. Bacteria can
be contained in every kind of meat, poultry and fish, as well
as raw eggs.
Certain types of bacteria make food go off, while others, such
as Salmonella, Campylobacter jejuni, Listeria monocytogenes,
Escherichia coli and Staphylococcus aureus can be seriously
harmful to human health.
Bacteria multiply very quickly above a temperature of 4.4° up
to 60°C. Mince is particularly at risk from this point of view.
To prevent bacteria from multiplying, it is necessary to take the
following measures:
• Do not defrost food at room temperature, always in the
fridge or in the oven using the specific function. In the latter
case, cook the food immediately afterwards.
• Stuff chicken just before eating it. Never buy pre-packed
ready-stuffed chicken and only buy ready-cooked stuffed
chicken when you intend to eat it within 2 hours.
• Marinate food in the fridge, not at room temperature.
• Use a food probe to check the temperature of meat, fish and
poultry if they are more than 5 cm thick, to ensure that the
minimum cooking temperatures are reached.
The greatest hazards are posed by poorly cooked chicken,
particularly at risk from Salmonella.
• Avoid interrupting the cooking process, i.e., partially
cooking food, storing it and completing the cooking process
later. This sequence encourages the growth of bacteria due
to the "warm" temperatures reached inside the food.
• Roast meat and poultry in the oven at temperatures of at
least 165°C.

Using the food probe

26
The food probe socket is
situated in the top front
corner of the oven cavity,
protected by a metal
cover.
Push the plug in as far as
it will go. If it is correctly
inserted, the control will
give off a double beep.