EN 21
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The Heat Feel sensor has one measuring point, insert it fully into the food with the metal tip located
at the centre of the food.
to correctly monitor the cooking process.
Thanks to its wireless design, the Heat Feel sensor can be used also to monitor foods that change
MEAT/ROASTS/STEAKS: insert the probe diagonally in the thickest part. For cylindrical shape
Suggested core temperatures:
rest for 15-20’ before serving)
- 55 – 60 – 65°C for other roasted meats
POULTRY: Insert the Heat Feel sensor into the thickest part of the breast. Suggested core
temperature for poultry is 83-85°C
Suggested core temperature: 65°C
BREAD/CASSEROLES: insert the Heat Feel sensor close to the geometric center of the food.
Suggested core temperature: 90°C
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