Manual Imperial BML5.64-2 UT (page 46 of 84) (English)

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Using the roast probe enables the

roasting process to be monitored

simply and reliably.

The tip of the probe measures the core

temperature at the centre of the meat

continuously.

When the pre-selected core

temperature is reached, the oven

heating is automatically switched off.

Use the Roastamatic setting p for

roasting with the roast probe.

Ensure that the roasting filter is fitted on

the back wall of the oven when roasting

on the rack or in an open dish.

Using the roast probe

When using the roast probe, it is

important to follow the steps below in

the order they are given.

A Prepare the meat in the usual way.

B Insert the probe into the meat until

the tip of the probe reaches the

centre of the meat.

Please note:

You can place the meat in a pot or on

the roasting set-up (rack/grill pan with

anti-splash insert).

Roasting bags or aluminium foil may

also be used, but only when left open at

the ends. Insert the probe through the

foil or bag into the centre of the meat.

If fat or bone come into contact with the

probe, this can lead to the oven being

switched off too early. Therefore:

–

do not let the probe touch any

bones.

– do not insert it into a particularly fatty

area of the meat.

If the meat is very heavily marbled with

fat, select the highest core temperature

given in the roasting chart.

The roast probe should not be used for

poultry or game birds as these contain

a lot of bone.

Roasting with the Roast Probe

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Imperial BML5.64-2 UT Manual

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