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SETTING THE CORE PROBE
The position of the core probe in cooking
operations using this device is very important:
The probe must be positioned from top to
bottom in the barycentre of the product being
cooked, and it must be completely inserted.
For products with a thickness less than twice
the probe pin, it must be inserted horizontally
with respect to the resting surface, so that the
tip of the probe is nonetheless positioned at
the centre of the product (see figure).
It is also recommended to insert the probe
so that the pin positioned at the centre of the
chamber.
Optional:
it is possible to select another needle
probe to monitor a vacuum temperature or that
of small-sized products.
Advantages
• improves cooking monitoring, eliminates risk of
product loss and wastage;
• allows precise cooking, regardless of the
quality or mass of the product;
• saves time, because cooking monitoring is
automatic;
• guarantees hygiene, because given that it
indicates the exact core temperature, there is
no need to handle or prick the food;
• ideal for large-sized products;
• centigrade precision when cooking delicate
products, for example: ROAST-BEEF;
• compliance with basic requirements of HACCP
standard.
NO
SI
NO
SI
SI
SI
67? 66?
66?
67?
65?
68?
67?
66?
65?
66?
NO
SI
NO
SI
SI
SI
67? 66?
66?
67?
65?
68?
67?
66?
65?
66?
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