Probe cooking is a powerful tool. Critically, the option is only available in CVap® Series 7 Retherm Ovens and Cook and Hold Ovens. CVap ovens are, by design, extremely accurate. Utilizing a probe enhances that precision and makes it easily documentable. Probes are particularly useful when documenting HACCP compliance.
Adding a probe to your CVap oven offers you the choice of either cooking with a timer, or using a probe to cook to a specific temperature. The timer cook is exactly as it sounds. The user sets the cook time while programming the oven. On the other hand, a probe cook will measure the internal temperature of the protein. When the meat reaches the programmed doneness temperature, the oven will transition into the predetermined hold mode. Either way, you’ll get great results.
Critically, when utilizing a probe, it’s important to place it correctly. As Chef Sam explains in the video, the probe needs to be placed in the thickest part of the cut. Even though CVap cooks to a uniform doneness, it is the thickest portion that will reach the endpoint temperature last. For that reason, correct positioning of the probe will assure proper doneness throughout the protein.
In this video, Winston’s Corporate Research Chef Samantha Brown walks you through probe use. She explains programming, probe placement, and slicing the final product.