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Probe placing
1. P
LACE THE TEMPERATURE
in the food while
PROBE
it is still on the kitchen
counter.
E
that as much as
NSURE
possible of the probe
length is inserted in the
food.
This will ensure a more
accurate temperature
reading.
2. P
the prepared food in the oven.
LACE
3. F
LIP THE PROBE LID BACK AND
temperature probe to
the oven wall socket
and ensure that the
cord is free, including
after the oven door is
closed. Both the
socket and probe plug
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
must not touch
HE TIP OF THE PROBE
any bones which the food may
contain.
Also, avoid inserting
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
which is set must be higher than
HE TEMPERATURE
the current temperature of the food.
Connect the
I
to use the probe when making
T IS NOT POSSIBLE
sweets, jam or 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
the probe in water when cleaning.
EVER IMMERSE
Simply wipe clean with a clean, damp cloth or
kitchen roll after use.
T
HE OVEN MUST NOT BE OPERATED
temperature probe in the cavity if it is not
plugged into the oven.
If you operate the oven without complying with
the above you will damage the probe.
O
NLY USE THE FOOD PROBE SUPPLIED
by the After-Sales Service. Other brands on the
market will not give proper results and may
damage your oven.
CHICKEN
W
is used to
HEN THE PROBE
roast chicken, the tip
should be positioned in
the thickest 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
/
,insert the tip
LEG OF LAMB
of the probe into the
thickest part so that it does
not touch the bone.
PORK
W
HEN COOKING PORK
pork shoulder, gammon,
silverside, 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
LARGE FISH
such as pike or salmon.
Insert the tip of the probe
in the thickest part, not too close to the
backbone.
11
with the
or recommended
, e.g.
,
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