Your oven's integrated temperature probe, often known as "meat probe" is an excellent tool which will make cooking stress free.
The integrated temperature probe is suitable for a variety of dishes. For many foods like poultry, beef, lamb, fish, pork and duck, measuring the internal temperature is the most precise way of determining if food is accurately cooked and takes the guess work away from achieving the perfect result.
Sensors within the probe measure accurately the internal temperature of the food rather than the temperature inside the oven. When activated the user inputs the desired temperature of the finished meat instead of entering a cooking duration.
The temperature probe will tell you when your meat has reached the exact internal core temperature that you have chosen and will automatically turn off once your desired temperature has been reached. Some ovens will also allow you to monitor the progress of your cook by displaying the current core temperature as the cook continues.
Using a temperature probe eliminates the need for guessing cooking times and manual checking is no longer required so the oven does not need to be unnecessarily opened, which can result in beneficial moisture inside the oven being released.
Oven temperature probes are either plugged into the oven wall or wireless, depending on oven brand and model . With a wired probe, one end of the probe wire is plugged into the side wall or roof of the oven, and the other end inserted into the meat and remains there for the duration of the cook.
With a wireless probe, the core temperature is sent via a radio signal from the transmitter in the handle of the probe to the electronic module of the appliance as soon as the probe is inserted into the food and placed in the oven
TIPS FOR USING YOUR INTEGRATED TEMPERATURE PROBE
- For meats with bone in, insert probe into the thickest portion of the meat.
- For a whole chicken, insert probe into thickest part of inner thigh, parallel to the leg. Make sure that it is within the meat and not into the cavity of the bird.
- For larger cuts of meat, insert probe at an angle from above as far as the probe will go into the meat.
- For thinner cuts of meat like a thick individual sirloin, insert probe into side of the meat at the thickest part.
- Ensure temperature probe doesn’t touch any gristle or bone or the roasting dish
- Avoid inserting probe into fat as fat will heat and cook quicker than lean protein.
- Hand clean probe after use. Do not clean in dishwasher or immerse in water.
SUGGESTED CORE TEMPERATURES
The internal temperature of meat will continue to rise by up to a couple of degrees after being removed from the oven so set the probe to a few degrees below your desired finished temperature
- Beef and Lamb
45-50°C rare
55-60°C medium rare
60-65°C medium
65-705°C medium-well done
70-75°C well done - Chicken and turkey
75-80°C At this temperature poultry is safe to consume - Pork80°C At this temperature pork is safe to consume
