Caple C2150SS/WH, Instruction Manual

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47
GB
47
GB
Food probe (or probe thermometer)
TEMPERATURE PROBE
Tenderness, taste and flavour are the result of precise ad functional control.
The food probe is a thermometer which, when inserted into the food, makes it possible to check the
internal temperature and use it to establish the end of cooking.
For example, meat may look like it is cooked on the outside, but still be pink on the inside!
The temperature reached by food during cooking is closely linked to problems relating to health and
hygiene. Bacteria can be contained in every kind of meat, poultry and fish, as well as raw eggs.
Certain types of bacteria make food go off, while others, such as Salmonella, Campylobacter jejuni,
Listeria monocytogenes, Escherichia coli and Staphylococcus aureus can be seriously harmful to
human health.
Bacteria multiply very quickly above a temperature of 4.4° up to 60°C. Mince is particularly at risk from
this point of view.
To prevent bacteria from multiplying, it is necessary to take the following measures:
UÊœÊ ˜œÌÊ `ivÀœÃÌÊ vœœ`Ê >ÌÊ Àœœ“Ê Ìi“«iÀ>ÌÕÀi]Ê >Ü>ÞÃÊ ˆ˜Ê Ì iÊ vÀˆ`}iÊ œÀÊ ˆ˜Ê Ì iÊ œÛi˜Ê ÕȘ}Ê Ì iÊ Ã«iVˆwVÊ
function. In the latter case, cook the food immediately afterwards.
UÊ-ÌÕvvÊV ˆVŽi˜ÊÕÃÌÊLivœÀiÊi>̈˜}ÊˆÌ°Ê iÛiÀÊLÕÞÊ«Ài‡«>VŽi`ÊÀi>`އÃÌÕvvi`ÊV ˆVŽi˜Ê>˜`ʜ˜ÞÊLÕÞÊÀi>`އ
cooked stuffed chicken when you intend to eat it within 2 hours.
UÊ>Àˆ˜>ÌiÊvœœ`ʈ˜ÊÌ iÊvÀˆ`}i]ʘœÌÊ>ÌÊÀœœ“ÊÌi“«iÀ>ÌÕÀi°
UÊ1ÃiÊ>Êvœœ`Ê«ÀœLiÊ̜ÊV iVŽÊÌ iÊÌi“«iÀ>ÌÕÀiʜvʓi>Ì]Êwà Ê>˜`Ê«œÕÌÀÞʈvÊÌ iÞÊ>ÀiʓœÀiÊÌ >˜ÊxÊV“ÊÌ ˆVŽ]Ê