Handleiding
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Viking | RVL Steam Oven | MVSOC6301
Meat Probe
General Meat Cooking and Safety Info
The Meat Probe helps cook roasts, steaks or poultry to perfection. It is a thermometer that measures the internal
temperature of the food and automatically adjusts the oven cooking time accordingly. This way, optimal tenderness,
aroma and flavor can be achieved without overcooking or undercooking your meat. Health and hygiene risks from
bacteria can also be avoided that may lurk in raw or undercooked meat, poultry, fish or eggs. By using the Meat
Probe, food is cooked thoroughly and safely, even if it looks done on the outside but is still pink on the inside.
Some bacteria cause food spoilage, while others—like Salmonella, Campylobacter jejuni, Listeria monocytogenes,
Escherichia coli, and Staphylococcus aureus—pose significant risks 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.
• Stu chicken just before eating it. Never buy uncooked prepackaged stued chicken and only buy cooked
stued chicken when you intend to eat it within 2 hours.
• Marinate food in the refrigerator, not at room temperature.
• Use a Meat Probe to check the temperature of meat, fish and poultry if they are more than 2 inches (5 cm) thick,
to ensure that the minimum cooking temperatures are reached.
• The greatest hazards are posed by poorly cooked chicken, which is 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 329°F (165°C).
We recommend that you consult the following table taken from the National Food Safety Database (USA).
USDA Meat Temperature Chart
Food Minimum Internal Temperature
Mince Meat
Hamburger 168°F 71°C
Beef, Veal, Lamb, Pork 165°F 74°C
Chicken, Turkey 165°F 74°C
Beef, Veal, Lamb Roasts & Steaks
Rare
The cooking temperature for rare meat is not indicated by the NFSD as it is
unsafe for health reasons.
Medium Rare 145°F 63°C
Medium 168°F 71°C
Well Done 171°F 77°C
Pork Chops, Roasts, Ribs
Medium 168°F 71°C
Well Done 171°F 77°C
Fresh Ham 168°F 71°C
Fresh Sausages 168°F 71°C
Poultry
Whole Chicken or Chicken Pieces 180°F 82°C
Duck 180°F 82°C
Whole Turkey (not stued) 180°F 82°C
Turkey Breast 171°F 77°C
Bekijk gratis de handleiding van Viking MVSOC6301BG, stel vragen en lees de antwoorden op veelvoorkomende problemen, of gebruik onze assistent om sneller informatie in de handleiding te vinden of uitleg te krijgen over specifieke functies.
Productinformatie
| Merk | Viking |
| Model | MVSOC6301BG |
| Categorie | Oven |
| Taal | Nederlands |
| Grootte | 20838 MB |
