Fulgor Milano LO 6113 TC ME - Инструкция по эксплуатации - Страница 48

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Food probe (or probe thermometer)

TEMPERATURE PROBE

Tenderness, taste and flavour are the result of precise ad 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,