EN 21
Cooking tips - Heat Feel Sensor
The Heat Feel sensor can be used with manual functions (Static, fan, grill, supergrill, grill +
f
an, bottom and fan) and with FOOD COOKING CATEGORIES.
The Heat Feel sensor has one measuring point, insert it fully into the food with the metal tip located
at the centre of the food.
That point should be placed as close as possible to the thickest (coldest) part of the food in order
to correctly monitor the cooking process.
Thanks to its wireless design, the Heat Feel sensor can be used also to monitor foods that change
volume during cooking (i.e. breads).
MEAT/ROASTS/STEAKS: insert the probe diagonally in the thickest part. For cylindrical shape
foods (i.e. beef roasts) place the tip as close as possible to the geometric center.
Suggested core temperatures:
- 45°C for roast beef (then wrap in foil and let it
rest for 15-20’ before serving)
- 55 – 60 – 65°C for other roasted meats
POULTRY: Insert the Heat Feel sensor into the thickest part of the breast. Suggested core
temperature for poultry is 83-85°C
FISH (WHOLE/STEAKS): insert the probe diagonally in the thickest part
Suggested core temperature: 65°C
BREAD/CASSEROLES: insert the Heat Feel sensor close to the geometric center of the food.
Suggested core temperature: 90°C
Summary of Contents for FCT858 XRWF
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