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USING THE FOOD PROBE
(CONTINUED)
Fish
For best results, place the whole fish onto the wire rack
and prop it up in the swimming position (i.e. using half
a potato or onion). Alternatively the fish can be laid flat.
Insert the Food Probe behind the head with at least 75%
of the probe inserted into the fish towards the bones in the
middle of the fish.
Poultry
Place the whole poultry on the wire rack breast side up.
Insert the Food Probe with at least 75% of the probe into
the breast of the poultry. Place the probe in a direction
toward the neck end of the poultry.
CAUTION
To prevent the Food Probe from being damaged
by excessive heat, there must be a gap of a few
centimetres between the grill element and the
Food Probe. The meat may expand during the
cooking process.
5.
Put the plug of the Food Probe into the socket
on
the top right hand corner of the front frame. Ensure plug
is fully inserted into the socket.
CAUTION
After pre-heating, the front of the oven will be hot.
Care should be taken when inserting the food
probe plug.
NOTE: The Food Probe will only work for the following
functions
• Fan cooking
• Traditional bake
• Fan assist bake
• Roast
If you have selected a function that is not compatible with
the Food Probe, you will see the message “REMOVE FOOD
PROBE”.
6.
Set the desired food core temperature
by pressing
the temperature or temperature to reach the
desired setting.
To change the desired food core temperature during
cooking, press and hold the and at the same
time. To cancel the Food Probe operation, simply
unplug the probe from the socket.
USING THE FOOD PROBE
(CONTINUED)
Core temperatures of different foods
The temperatures in the table are given as a guide and
may vary depending on the composition of the food.
Food
Core temp
in °C
Poultry
Chicken
80-85
Chicken breast
75-80
Duck
80-85
Duck breast, rare to medium rare
55-60
Turkey
80-85
Turkey breast
80-85
Goose
80-90
Pork
Shoulder of pork
85-90
Fillet of pork, rare to medium rare
62-70
Loin of pork, well done
72-80
Beef
Tenderloin or sirloin, rare
45-52
Tenderloin or sirloin, medium rare to
medium
55-62
Tenderloin or sirloin, well done
65-75
Veal*
Joint of veal or shoulder, lean
75-80
Joint of veal, shoulder
75-80
Knuckle of veal
85-90
Lamb**
Leg of lamb, medium rare
60-65
Leg of lamb, well done
70-80
Saddle of lamb, medium rare
55-60
Fish
Whole fish
65-70
Fish fillet
60-65
Miscellaneous
Meat loaf, all kinds
80-90
* Veal core temperatures are for well done.
** Lamb temperatures are for cuts of Lamb with the bone
still in. For boneless, cooking times will be slightly less.
NOTE: The oven temperature needs to be set at least 10
higher than the desired food core temperature.
7.
The appliance will calculate the approximate end
time.
The end time is different for different quantities of
food, set oven temperatures and function modes.
NOTE: The estimated end time will be displayed after
approximately 30 minutes.
NOTE: The Food Probe temperature will not be displayed
until the oven is at the desired temperature. Once the oven is
at the desired temperature, the Food Probe temperature will
cycle between the desired food core temperature and the
actual food core temperature.
NOTE: The end time/cook time function cannot be set
whilst using the Food Probe function.
8.
When the food is at the desired food core
temperature
, an audible signal will sound for
2 minutes. To stop the signal, press the symbol on
the control panel.
9.
Remove the Food Probe plug from the socket
and
remove the food from the oven.
NOTE: All meat/fish/poultry should be rested, covered
for at least 10 minutes.
Actual core temperature
Desired food core
temperature