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USING THE MEAT PROBE (SOME MODELS ONLY)
Setting the temperature for meat probe
The meat probe is supplied with some models only. For other models it may
be purchased separately. For further information or to purchase a meat probe,
contact Customer Care, your authorised service centre or visit our website:
fisherpaykel.com.
Use your meat probe to accurately judge when meat is perfectly cooked.
The meat probe will gauge the core temperature of the meat and will stop
cooking when the selected temperature has been reached.
IMPORTANT
Only use the meat probe that has been supplied for this oven.
FOOD
MINIMUM INTERNAL TEMPERATURE
MINCE
Hamburger
74°C
Beef, veal, lamb, pork
74°C
Chicken, turkey
74°C
BEEF, VEAL, LAMB
Roasts and steaks:
Rare
51°C
Medium-rare
57°C
Medium
63°C
Well done
71°C
PORK
Chops, roasts, ribs:
Medium
71°C
Well done
77°C
Fresh sausages
74°C
POULTRY
Whole chicken or chicken pieces
77°C
Duck
77°C
Turkey breast
77°C
