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Probe Cooking with IQT Sensor
The Probe Cooking function allows the operator to select the food’s desired “done”
temperature. The IQT Sensor probe is inserted into the food to measure the actual
internal temperature of the food as it cooks. The IQT Logic controls the cooking
time and stops the cooking cycle when the selected internal temperature is achieved.
Advantages
■ Cook to proper “doneness” for precise, consistent results with different types
of food.
■ Prevents over cooking, less waste.
■ Results in less shrinkage, more portions.
■ Does not require constant observation of cooking process.
■ IQT Sensor 5-point measurement eliminates false readings due to improper
insertion.
■ Check elapsed time and current core temperature at any time.
■ Eliminates wasteful and unattractive intrusive testing methods such as needle,
fork or cutting.
When to use
Probe cooking can be used for practically any type of food, most often with roasts,
meats, poultry, casseroles, entreés, soups, rethermalizing plated portions.
Tips
■ When roasting meat for sliced cold servings, set food core temperature about
9°F (5°C) lower than recommended “done” temperature. Roast will continue to
cook as it cools.
■ A hot probe may sear the meat on contact, leaving a hole or scar when probe is
removed. Always cool probe prior to insertion.
■ Probe cooking temperatures can be changed or reset at any time during the
cooking process. For example, you may wish to change cooking modes or
accelerate the cooking process after a certain core temperature is reached.
Simply make those changes and reset probe “done” temperature to the desire
cooked setting.
■ Consider using IQT +Profile automated cooking program that allows the
selection of core temperature and desired surface texture and browning.
COOKING
FUNCTIONS