17
Using the meat probe
The meat probe is a feature which will control the
cooking of meats by informing you of the exact
temperature at the centre of the meat. It is not
necessary to weigh the meat, the sensor
determines the cooking time. However, the
cooking time is obviously influenced by the
cooking temperature.
The probe consists of a skewer like sensor at one
end of a heat resistant cable, and a plug at the
other end.
First raise the meat probe socket cover, which is
located in the top of the left hand side of the oven
and plug the probe connecting pin into its socket.
Insert the probe sensor into the centre of the meat,
taking care to avoid touching any bone or pockets
of fat as this will give a false temperature reading.
Place the meat, in a suitable tin, into the oven
cavity, and plug the probe connecting pin into its
socket.
As poultry is a difficult shape with a great deal of
bone it is difficult to register a correct finish
temperature, please ensure it is cooked
thoroughly.
Then select the finished internal meat temperature
by depressing button E (
), and keeping it
depressed select the finished internal cooking
temperature, (Using the roasting chart detailed
below) by turning knob A, then release button E
(
). The light above
will illuminate to
show that the programme has been accepted. This
light and the temperature are shown in red on the
display.
Select the required cooking function and
temperature.
The probe will register 30
°
C to start with then
continue to register the internal meat temperature
throughout the cooking period and convey the
information to the programmer. This will give a
visual read-out as cooking continues, and switch
off the oven when the selected temperature has
been reached.
Once the selected temperature has been reached
the digits in the display will start to flash and an
audible signal will sound for two minutes.
Turn the oven and thermostat control knobs to
their off positions.
Open the oven door and remove the probe from
the meat, then remove the probe from the socket
and replace the safety plug. When the probe is
removed from the display digits and cursor light
go out and the oven automatically returns to
manual operation.
Do not submerge the meat probe in water, just
wipe with a clean damp cloth.
Remove the meat probe after use.
Do not leave the meat probe in the oven when
cooking other items.
Roasting Chart - Internal Temperatures
Pork
Well done
80
°
C
Lamb
Medium
70
°
C
Well done
80
°
C
Beef
Rare
60
°
C
Medium
70
°
C
Well done
80
°
C
Chicken
Well done
82
°
C
The temperatures quoted above are given as a quide only.
