Instruction for Use

11
PROBE PLACING
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, in-
sert the tip of the
probe into the thick-
est part so that it does not touch the bone.
PORK
W
HEN 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 lay-
er of fat on the surface. Avoid placing the tip of
the probe in fatty areas of the pork.
FISH
T
HE 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 back-
bone.

PLACE THE TEMPERATURE PROBE in
the food while it is still on
the kitchen counter.

PLACE the prepared food in the oven.

FLIP THE PROBE LID BACK AND Con-
nect the temperature
probe to the oven wall sock-
et and ensure the cord is
free also after the oven door
is closed. Both the socket and
probe plugg are without cur-
rent.
E
NSURE as much as possi-
ble of the probe length
is inserted in the food.
This will ensure more
accurate tempera-
ture reading.