User Manual

EN
24
14 - Setting the Meat Probe (if present)
When roasts, steaks or poultry are being cooked, this is the
best way to tell when the food is correctly cooked.
This oven is optionally provided with the meat probe feature to
sense the temperature inside meat and stop cooking as soon
as the set value is reached.
When the probe is used, the oven automatically checks the
cooking time.
NOTE : the food probe is an accessory available only in some
versions of the product.
Tenderness, aroma and flavour are the result of
precise, functional control.
The food probe is a thermometer which, when inserted
into the food, makes it possible to check the internal
temperature and use it to establish the end of cooking.
For example, meat may look like it is cooked on the
outside, but still be pink on the inside!
The temperature reached by food during cooking is closely
linked to problems relating to health and hygiene. Bacteria
can be contained in every kind of meat, poultry and fish, as
well as raw eggs.
Certain types of bacteria make food go off, while others, such
as Salmonella, Campylobacter jejuni, Listeria monocytogenes,
Escherichia coli and Staphylococcus aureus can be seriously
harmful to human health. Bacteria multiply very quickly above
a temperature of 4.4° up to 60°C. Mince is particularly at risk
from this point of view.
To prevent bacteria from multiplying, it is necessary to take the
following measures:
• Do not defrost food at room temperature, always in the
fridge or in the oven using the specific function. In the latter
case, cook the food immediately afterwards.
• Stuff chicken just before eating it. Never buy pre-packed
ready-stuffed chicken and only buy ready-cooked stuffed
chicken when you intend to eat it within 2 hours.
• Marinate food in the fridge, not at room temperature.
• Use a food probe to check the temperature of meat, fish and
poultry if they are more than 5 cm thick, to ensure that the
minimum cooking temperatures are reached.
• The greatest hazards are posed by poorly cooked chicken,
particularly at risk from Salmonella.
• Avoid interrupting the cooking process, i.e., partially cooking
food, storing it and completing the cooking process later.
This sequence encourages the growth of bacteria due to the
“warm” temperatures reached inside the food.
• Roast meat and poultry in the oven at temperatures of at
least 165°C.
NB: Use only the meat probe supplied with the appliance.
In any case, we recommend that you consult the following
table taken from the National Food Safety Database (USA).
Food Minimum internal temperature
Mince
Hamburger 71° C
Beef, veal, lamb, pork 74° C
Chicken, turkey 74° C
Beef, veal, lamb
Roasts and steaks:
Rare
The cooking temperature for rare meat is not indicated by the
NFSD as it is unsafe for health reasons
Medium-rare 63° C
Medium 71° C
Well done 77° C
Pork
Chops, roasts, ribs:
Medium 71° C
Well done 77° C
Fresh ham 71° C
Fresh sausages 71° C
Poultry
Whole chicken or chicken pieces 82° C
Duck 82° C
Whole turkey (not stuffed) 82° C
Turkey breast 77° C