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13 - Setting the Meat Probe (if present)
EN
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:
Food
Mince
Hamburger
Beef, veal, lamb, pork
Chicken, turkey
Beef, veal, lamb
Roasts and steaks:
Rare
Medium-rare
Medium
Well done
Pork
Chops, roasts, ribs:
Medium
Well done
Fresh ham
Fresh sausages
Poultry
Whole chicken or chicken pieces
Duck
Whole turkey (not stuffed)
Turkey breast
20
• 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).
Minimum internal temperature
71° C
74° C
74° C
The cooking temperature for rare meat is not indicated by the NFSD
as it is unsafe for health reasons
63° C
71° C
77° C
71° C
77° C
71° C
71° C
82° C
82° C
82° C
77° C
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