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de simpli cation, prendre la température du let
de poitrine. Insérez la pointe de la sonde de tem-
pérature si possible sur le té de l’aliment à rôtir
pour que l’aliment à rôtir puisse être retourné pen-
dant la grilade.
4. Fixez la station de base avec la bande autoagrip-
pante à proximité de l’aliment à rôtir. Tenez la sta-
tion de base à l’écart de surfaces brûlantes (par ex.
grile).
5. Éloignez leble de transmission de la sonde de
température de l’aliment à rôtir. Éloignez le ble
de transmission de surfaces blantes (par ex.
grile).
6. Fixez le récepteur 1 à l’aide du clip de xation de
fon bien visible à proximité du barbecue ou
portez-le attac à vos tements (ceinture ou
tablier, poche du pantalon ou de la chemise).
7. Dès que vous avez posé l’aliment à griler sur le
barbecue, la mesure de température commence
avec la sonde de temrature introduite dans
l’aliment à griler. Après un court instant, la tem-
57


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