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14 - 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,
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.
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
22
Campylobacter
jejuni,
Listeria
To prevent bacteria from multiplying, it is necessary to take
the following measures:
• 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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