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FGT 433 A2
84 - Français
épaisse de la viande. Il est conseillé d'insérer la sonde de
température (14) dans la viande par le côté, car vous pourrez
ainsi toujours la retourner.
Évitez tout contact entre la sonde de température (14) et
les os. Cela pourrait en effet entraîner une mesure
inexacte de la température. Pour la même raison, la
sonde de température (14) ne doit pas non plus être
insérée à un endroit où il n'y a que du gras.
Peu après, la température à cœur de la viande est affichée sous
« CURRENT TEMP » (24). Au fur et à mesure de la cuisson, la
température augmente jusqu'à atteindre la valeur « TARGET
TEMP » (26) configurée. L'affichage LCD (2) commence ensuite
à clignoter en rouge et un bip retentit à chaque clignotement.
Appuyez sur la touche « MEAT / STOP » (7) pour mettre fin
aux bips et arrêter la mesure de la température.
Si vous avez ajouté en même temps plusieurs
morceaux de la même viande de forme et de taille
similaires dans la poêle ou sur le barbecue, vous
pouvez supposer que le niveau de cuisson correct a
été atteint par tous les autres morceaux également.
86


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