Measuring With A 4-Point Core Temperature Sensor; Measuring With A Sous-Vide Core Temperature Sensor - Henny Penny FlexFusion FGG-615 Operating Manual

Operating the unit
INFORMATION

5.7.1 Measuring with a 4-point core temperature sensor

5.7.2 Measuring with a sous-vide core temperature sensor

INFORMATION
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A core temperature measurement is always possible, if the core temperature
sensor is inserted in the food being cooked. Also before or after a cooking
process or during a time-controlled cooking step.
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Image: Core temperature sensor with four measuring points
Insert the core temperature sensor fully into the food to be cooked.
Insert the core temperature sensor into the thickest section of the
food to be cooked.
When cooking food with a bone, insert the core temperature sensor
close to the bone.
When cooking longer pieces of food, insert the core temperature
sensor across the food to avoid a hole in the center of the slice.
When cooking fowl, insert the core temperature sensor into the
inside of the leg.
The sous-vide core temperature sensor available as an accessory is con-
nected at the core temperature sensor port on the outside of the unit.
Image: Sous-vide core temperature sensor with sous-vide pads
Attach foam rubber or expanded rubber sous-vide pads to the
vacuum-packed food to be cooked.
Always insert the core temperature sensor through the sous-vide
pads completely into the food to be cooked.
Insert the core temperature sensor into the thickest section of the
food to be cooked.
Operating instructions
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