Operation Manual

16
EN
CHICKEN
when The probe is used to
roast chicken, the tip
should be positioned in
the eshiest part of the
chicken, i.e. on the inside
of the thigh just behind the leg. It must not
touch any bones.
LAMB
when cooking a
lamb joinT/leg of
lamb, insert the tip of
the probe into the
thickest part so that it
does not touch the bone.
PORK
when 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 layer of fat on the surface. Avoid
placing the tip of the probe in fatty areas of the
pork.
FISH
The probe can be useD
when cooking whole
fish, large sh such
as pike or salmon.
Position the tip of
the probe in the thickest part, not too close to
the backbone.
q
place The TemperaTure probe
in the food while it is still
on the kitchen counter.
ensure as much as
possible of the probe
length is inserted in the
food. This will ensure
more accurate
temperature
reading.
w
place the prepared food in the oven.
e
flip The probe liD back
and connect the
temperature probe to
the oven wall socket and
ensure the cord is free
also after the oven door
is closed. Both the socket
and probe plugg are
without current.
PROBE PLACING