Fulgor Milano LO 9014 TC WH - Инструкция по эксплуатации - Страница 26

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Residual heat

While cooking food, the structure of the oven stores heat. This 
heat is kept isolated from the rest of the kitchen thanks to an 
excellent insulation system and certain construction details.
The heat is gradually dispersed can be used as a further 
cooking resource if managed appropriately: the control 
indicates the interior temperature, after the oven has been 
switched off, until it reaches 50°C. 

use this feature to keep food warm or to gently 
complete the  cooking process.

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, 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.

Using the food probe

The food probe socket is 
situated in the top front 
corner of the oven cavity, 
protected by a metal 
cover.

Push the plug in as far as 
it will go. If it is correctly 
inserted, the control will 
give off a double beep.