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Due to continuous product research and development,
the information contained herein is subject to change without notice.
www.stoddart.com.au
www.stoddart.co.nz
SET
PUSH
E
D
Operation
To set the Core Probe temperature:
A. Connect the core probe to the oven
B. Select Core probe
C. Touch the value field to set the core probe temperature
D. Turn the navigation dial to adjust the temperature value
E. Press the navigation dial to save the set value
Core Probe:
• Core probe:
the cooking cycle stops automatically when the temperature measured by the probe inside the food reaches the set value
Note:
When not in use, place the probe back into the magnetic support.
At the end of the cooking cycle, take care to remove the probe from the core before taking the tray out of the oven. The core probe is very
sharp and it reaches high temperatures after cooking, do not pull the probe by the connection wire to remove it.
Do not insert the hot probe in frozen food to prevent thermal shock to the probe, which can cause the probe to become damaged.
Friday, 01 April 2020
16:20
O
I
START
Pre-heat
Manual
PHASE 1
120°
57’
Friday, 01 April 2020
16:20
O
I
START
Pre-heat
Manual
PHASE 1
120°
85°
B
A
C
Dishes
Recommended Core
Temperature
Beef tenderloin
53-58°C
Beef
(ribs, entrecote, steaks)
from 50 °C to 55 °C: rare
from 55 °C to 65 °C: medium
from 66 °C to 70 °C: well done
Pork fillet
58-64°C
Roast veal
72-75°C
Dishes
Recommended Core
Temperature
Porchetta (pork roast)
68-75°C
Lamb sirloin
58-65°C
Chicken - turkey (whole)
85-87°C
Salmon (fillets)
58-65°C
Shin of pork/ribs
80-85°C
