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Poultry
Place the whole poultry on the wire rack breast side up.
Insert the Food Probe with at least 75% of the probe into
the breast of the poultry. Place the probe in a direction
toward the neck end of the poultry.
CAUTION
To prevent the Food Probe from being damaged
by excessive heat, there must be a gap of a few
centimetres between the grill element and the
Food Probe. The meat may expand during the
cooking process.
5. Put the plug of the Food Probe into the socket on the
top right hand corner of the front frame. Ensure plug
is fully inserted into the socket.
CAUTION
After pre-heating, the front of the oven will be hot.
Care should be taken when inserting the food
probe plug.
NOTE: The Food Probe will only work for the following
functions
• Fan cooking
• Steam cooking (EVEP618 only)
• Traditional bake
• Fan assist bake
• Roast
If you have selected a function that is not compatible with
the Food Probe, you will see the message “REMOVE
FOOD PROBE”.
6. Set the desired food core temperature by pressing
the temperature
or temperature to reach the
desired setting.
Core temperatures of different foods
The temperatures in the table are given as a guide and
may vary depending on the composition of the food.
Food Core
Temperature in °C
Poultry
Chicken 80-85
Chicken breast 75-80
Duck 80-85
Duck breast, rare to medium rare 55-60
Turkey 80-85
Turkey breast 80-85
Goose 80-90
Pork
Shoulder of pork 85-90
Fillet of pork, rare to medium rare 62-70
Loin of pork, well done 72-80
Beef
Tenderloin or sirloin, rare 45-52
Tenderloin or sirloin, medium rare
to medium
55-62
Tenderloin or sirloin, well done 65-75
Veal *
Joint of veal or shoulder, lean 75-80
Joint of veal, shoulder 75-80
knuckle of veal 85-90
Lamb **
Leg of lamb, medium rare 60-65
Leg or lamb, well done 70-80
Saddle of lamb, medium rare 55-60
Fish
Whole fish 65-70
Fish fillet 60-65
Miscellaneous
Meat loaf, all kinds 80-90
* Veal core temperatures are for well done.
** Lamb temperatures are for cuts of Lamb with the bone
still in. For boneless, cooking times will be slightly less.
NOTE: The oven temperature needs to be set at least 10°
higher than the desired food core temperature.
USING FOOD PROBE
(CONTINUED)
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