Using the Meat Probe 
(Main Oven only)
The meat probe is a feature which will control the cooking of meat by informing you of the exact temperature at the centre of the meat. It is not necessary to weigh the meat, the sensor determines the cooking time. However, the cooking time is obviously influenced by the cooking temperature. The probe consists of a skewer like sensor at one end of a heat resistant cable, and a plug at the other end.
Use only the meat probe supplied with the oven or an original spare part.
☞How to Use the Meat Probe
1.First raise the meat probe cover (1), which is located in the top of the left hand side of the oven and plug the probe connecting pin into its socket (2).
2.Insert the probe sensor into the centre of the meat, taking care to avoid touching any bone or pockets of fat as this will give a false temperature reading.
3.Place the meat, in a suitable tin, into the oven cavity.
As poultry is a difficult shape with a great deal of bone it is difficult to register a correct finish temperature, please ensure it is cooked thoroughly.
4.Then select the internal meat temperature (see
roasting chart) by depressing button 
, and simultaneously turning the temperature setting dial until the correct temperature is displayed. Release
the 
button, a light above will illuminate to show that the programme has been accepted. The light and the temperature will be displayed in red.
5.Select the required cooking function and temperature.
6.When the selected temperature has been reached the digits in the display will start to flash and an audible signal will sound for two minutes.
7.Turn the oven and thermostat control knobs to the off position.
8.Open the oven door and remove the probe from the meat, then remove the probe from the socket and replace the safety plug. When the probe is removed from the display digits and cursor light go out ant the oven automatically returns to manual operation.
| FO 0710 |
1 | 2 |
|
Roasting chart - Internal Temperatures
Pork | Well done | 80°C |
Lamb | Medium | 70°C |
| Well done | 80°C |
|
|
|
Beef | Rare | 60°C |
| Medium | 70°C |
| Well done | 80°C |
|
|
|
Chicken | Well done | 82°C |
The temperatures quoted above are given as a guide only.
Do not submerge the meat probe in water, just wipe with a clean damp cloth. Remove the meat probe after use.
Do not leave the meat probe in the oven when cooking other items.
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