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11
PROBE PLACING
CHICKEN
W
HEN
THE
PROBE
is used
to roast chicken, the tip
should be positioned in
the fleshiest part of the
chicken, i.e. on the inside
of the thigh just behind the leg. It must not
touch any bones.
LAMB
W
HEN
COOKING
A
LAMB
JOINT
/
LEG
OF
LAMB
,
in-
sert the tip of the
probe into the thick-
est part so that it does not touch the bone.
PORK
W
HEN
COOKING
PORK
,
e.g. pork shoulder,
gammon, silver side,
etc, the probe should
be inserted into the
‘end’ of the joint rather than through the lay-
er of fat on the surface. Avoid placing the tip of
the probe in fatty areas of the pork.
FISH
T
HE
PROBE
CAN
BE
USED
WHEN
COOKING
WHOLE
FISH
,
large fish such
as pike or salmon. Position the tip of the probe
in the thickest part, not too close to the back-
bone.
P
LACE
THE
TEMPERATURE
PROBE
in
the food while it is still on
the kitchen counter.
P
LACE
the prepared food in the oven.
F
LIP
THE
P
ROBE
LID
BACK
AND
C
on-
nect the temperature
probe to the oven wall sock-
et and ensure the cord is
free also after the oven door
is closed. Both the socket and
probe plugg are without cur-
rent.
E
NSURE
as much as possi-
ble of the probe length
is inserted in the food.
This will ensure more
accurate tempera-
ture reading.