Instruction for Use

40
FOOD CLASS UTENSILS
SHELF
LEVEL
OVEN °C
PROBE
°C
TIME
ADD
WATER
Roast Pork /
Veal
Roasting pan on
wire rack
Level 1 190°C 68°C
50-80
MIN
AFTER 20
MIN
Roast Beef
(rare)
Wire rack on glass
drip pan
Level 1 200°C 48°C 35 MIN
AFTER 12
MIN
Roast Beef
(medium)
Wire rack on glass
drip pan
Level 1 200°C 54°C 55 MIN
AFTER 12
MIN
Roast Chicken
Roasting pan on
wire rack
Level 1 200°C 85°C
60-80
MIN
AFTER 20
MIN
Leg of Lamb
(medium)
Roasting pan on
wire rack
Level 1 190°C 70°C 70 MIN
AFTER 20
MIN
Leg of Lamb
(well done)
Roasting pan on
wire rack
Level 1 190°C 75°C 90 MIN
AFTER 20
MIN
Manual Oven proof
Level 1
or 2
50-250°C 45-90°C
0-4
HOURS
CHICKEN
When 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
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 fish
such as pike or salmon.
Position the tip of the probe in the thickest part,
not too close to the backbone.
Probe placing