Residual Heat - Fulgor Milano CREATIVE CCSO 4511 TC Manual Del Usario

ATTENTION:
The oven has been designed so that, during cooking, it maintains the right balance between the
heat used for the various types of cooking and the steam produced from the foods themselves.
This balancing means that, at the end of cooking, you may find excess cooking condensate
(water and melted fats) in the carafe; so, remember to empty and clean it.

Residual heat

While cooking food, the structure of the oven stores heat. This heat is kept isolated from the rest of the
kitchen thanks to generous heat insulation and certain construction techniques.
This heat is gradually dissipated over time and can still be a resource in the kitchen, if it is managed: the
control shows the internal temperature after the oven is turned off until it falls to 50 °C
Use this characteristic to keep foods warm or to complete their cooking gently!
Food Probe (or thermometer probe)
To prevent bacteria from multiplying, it is necessary to take the following measures:
Per evitare la moltiplicazione dei batteri è necessario:
• 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.
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.
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