Fulgor Milano FCO 4512 TM BK - Инструкция по эксплуатации - Страница 64

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14 - Setting the Meat Probe (if present)

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, 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.
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). 

Food

Minimum internal temperature

Mince

Hamburger

71° C

Beef, veal, lamb, pork

74° C

Chicken, turkey

74° C

Beef, veal, lamb

Roasts and steaks:

Rare

The cooking temperature for rare meat is not indicated by the NFSD as 
it is unsafe for health reasons

Medium-rare

63° C

Medium

71° C

Well done

77° C

Pork

Chops, roasts, ribs:
Medium

71° C

Well done

77° C

Fresh ham

71° C

Fresh sausages

71° C

Poultry

Whole chicken or chicken pieces

82° C

Duck

82° C

Whole turkey (not stuffed)

82° C

Turkey breast

77° C