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Tables & Tips for Cooking with the Combi
26
Measuring the Core Temperature
Measuring the core temperature is recommended when slow cooking roasts and cooking
numerous large cuts of meat.
Some of the benefits of Measuring the Core Temperature:
• Precise cooking regardless of the size and weight of the meat.
• This precision helps maintain quality results.
•
There is no need to spend time and energy checking slow roasts.
• Meat loss (shrinkage) can be reduced up to 50 % compared to standard cooking methods.
• The multi-point sensor takes measurements at several points along the sensor tip and
automatically recognizes the coolest core temperature it detects as the center of the roast.
• The multi-point sensor helps prevent incorrect readings and makes safety and quality control
easier.
• The PC-HACCP (Hazard Analysis Critical Control Point) software stores the core
temperature measurements from the multi-point sensor between 23°F and 302°F for
automatic compiling and archiving of HACCP-related data.
• Contact your Cleveland Range sales representative and make PC-HACCP part of your food
safety program.
NOTE:
• Never use the multi-point sensor to place food in the oven, pick up, arrange or rearrange
food, or remove food from the oven.
• Before use, cool the multi-point sensor with the hand shower.
• Insert the multi-point sensor through the center (or thickest part) of the piece of meat.
• When the Signal Tone sounds for the end of cooking, slow roasts should be removed
immediately from the unit. This will help prevent overcooking.
• When selecting the final core temperature, ensure that slow roasts are able to recover by
approximately 37°F after being taken out of the unit.
• The best cooking results are achieved with the multi-point sensor.
• Every degree above the required core temperature significantly increases meat shrinkage.