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Preparation has a decisive influence on the taste of cooked food. With some
types of meat, such as lamb, pork and poultry too short a cooking time may even
cause a health hazard. It is often very difficult to match the correct cooking time
because these types of meat can vary widely in their composition and weight.
With a thermometer and a thermal probe you can always be assured that the
meat is well cooked.
The required temperature and relative cooking time can be pre-programmed.
Use
•
Heat the oven to the required temperature.
•
Sterilize the metal probe with an appropriate solution.
•
Insert the probe in to the meat in such a way that the end is in the middle of
the meat (not near the bone, as it distorts the temperature reading).
•
Place the meat with the probe in to the oven. The thermometer itself must be
located outside of the oven.
•
•
The probe cable is suspended on the oven door (Fig. 1).
Fig. 1