BORETTI BPO-45 Notice D'emploi page 48

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.
EN
Using the food probe
Remember that the probe will not work if it is connected when the oven is already switched on!
The food probe socket is situated in the top front corner of the oven cavity,
protected by a metal cover (1).
Lift the metal cover (2)
Push the plug in as far as it will go. If it is correctly inserted, the control will
give off a double beep.(3)
Push the probe into the centre of the food, avoiding touching bones or fatty
areas.
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