4 | Working with the unit
Original instructions for use
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TIP
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If you often prepare very thin or liquid food, we recommend using the optional positioning aid. Insert the
core temperature probe into the positioning aid first, and then into the food.
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If the core temperature probe is hotter than the set core temperature, use the hand shower to cool the core
temperature probe.
Meat, e.g., steak
1. Insert the core temperature probe into the food at an angle, all the way to the handle, so that the core
temperature probe is as far down into the food as possible.
Large pieces of meat, e.g., roasts
1. Insert the core temperature probe into the thickest part of the meat, all the way to the handle.
Small products, e.g., stew meat
1. Thread the core temperature probe through pieces of the food until the temperature probe is fully covered
from tip to handle.
Products of different sizes
1. Start by inserting the core temperature probe into the smallest piece.
2. Once that piece has reached the desired core temperature, remove the small pieces from the core temperature
probe, and take them out of the cooking cabinet.
3. After that, insert the probe into a larger piece and use the
Reinsert
option to continue the cooking path.
Fish fillets
1. Insert the core temperature probe into the food at an angle, all the way to the handle, so that the core
temperature probe is as far down into the food as possible.
Whole fish
