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Cooking tips
The Probe is equipped with a single measuring point. Insert
it entirely into the food with the metal tip positioned at the
centre of the food. Place this point as close as possible to
the thickest (coldest) part of the food to accurately monitor
the cooking process.
The Probe can be used with manual functions (Conventional, Conventional + Fan, Grill, Super grill, Gra-
tin and Multilevel), with FOOD COOKING CATEGORIES (Meat, Fish and Vegetables)
Food category
Roast beef
Roasted meats
Poultry
Fish (whole/steaks)
Bread/casseroles
Suggested core T°C
45°C
55 °C / 60 °C / 65 °C
83-85°C
65°C
90°C
EN 33
Suggested positioning
Diagonally in the thickest part.
For cylindrical shape foods (i.e.
beef roasts) place the tip as
close as possible to the geometric
center
Into the thickest part of the breast
Diagonally in the thickest part
Close to the geometric center of
the food
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