Operating the unit
54
Operating instructions
5.7.1 Measuring with a 4-point core temperature sensor
c
b
d
a
Image: Core temperature sensor with four measuring points
Insert the core temperature sensor completely into the food being
cooked.
Insert the core temperature sensor into the thickest point of the
food being cooked.
If there is a bone in the food being cooked, insert the core
temperature sensor close to the bone.
If the food being cooked is elongated, insert the core temperature
sensor across the food to avoid a hole in the centre of the slice.
When cooking poultry, insert the core temperature sensor into the
inside of the leg.
5.7.2 Measuring with a sous-vide core temperature sensor
a
b
Image: Sous-vide core temperature sensor with sous-vide pads
Attach foam rubber or expanded rubber sous-vide pads to the
vacuum-packed food to be cooked.
Always insert the sous-vide core temperature sensor through the
sous-vide pads completely into the food to be cooked.
Insert the sous-vide core temperature sensor into the thickest
section of the food to be cooked.
When cooking food with a bone, insert the sous-vide core
temperature sensor close to the bone.
When cooking longer pieces of food, insert the sous-vide core
temperature sensor across the food to a void a hole in the centre
of the slice.
When cooking fowl, insert the sous-vide core temperature sensor
into the inside of the leg.
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