4 | Working with the unit
Original user’s manual 25 / 84
Meat, e.g., steak
Whole chicken
Small products, e.g., stew meat
Fish fillets
Whole fish
Vegetables, e.g., potatoes
Meat, e.g., steak
1. Insert the core temperature probe into the food at an angle, all the way to the
handle, so that the core temperature probe is as far down into the food as
possible.
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