USING THE MEAT PROBE
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.
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).
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.
Place the meat, in a suitable tin, into the oven cavity, and push the probe connecting plug into its socket.
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 throughly.
Then select the finished internal meat temperature by
depressing button ( ), and keeping it depressed select the finished internal cooking temperature, (Using the roasting chart detailed below) by turning
knob A, then release button E ( ). The light above will illuminate to show that the programme has
been accepted. This light and the temperature are shown in red on the display.
Select the required cooking function and temperature.
Once the selected temperature has been reached the digits in the display will start to flash and an audible signal will sound for two minutes.
Turn the oven and thermostat control knobs to their off positions.
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.
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.
| 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.
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