Signature Kitchen Suite SKSDR360GS Manuel Du Propriétaire page 49

Using the Probe
1
Insert the probe into the food.
2
Connect the probe to the jack in the oven, and
"Probe is connected" pops up in the display
and the probe icon appears at the top of the
display.
3
Touch an appropriate cooking mode.
4
Scroll through the numbers to set a cooking
temperature and a probe temperature or touch
the number pad icon
directly. The default probe temperature is 150 °F
(65 °C), but can be changed to any temperature
between 80 °F (27 °C) and 210 °F (100 °C).
5
If desired, set the delayed start time using the
same method. Touch the arrow key on the right
side of the display to see the additional settings.
6
Touch Start. If a delayed start time has been set,
the start time appears in the display.
7
When the set probe temperature is reached, the
oven shuts off automatically.
Recommended Probe Temperature Chart
Category
Meatloaf
Ground Meat &
Meat Mixtures
Meatballs
Fresh Beef, Veal,
Steaks, Roasts, Chops
Lamb
Whole Chicken or Turkey
Poultry Breasts or Roasts
Poultry
Duck, Goose, Pheasant
Stuffing (Alone or in Bird)
Fresh Pork
Pork & Ham Fresh Ham (Raw)
Precooked Ham (Reheat & Serve)
Leftovers
Leftovers &
Casseroles
Casseroles
Whole Fish
Seafood Fish Fillet (Side of Fish)
Fish Steaks or Portions
to enter the numbers
Examples of Food
Changing the Cook Settings
1
Touch Edit in the display to bring up the Cook
Settings screen.
2
Adjust the settings as desired.
3
Touch Start.
To Stop Cooking
1
Touch Stop in the display, then select Yes.
IMPORTANT NOTE
Touch Stop on the display at any time to cancel a
cooking operation. To avoid breaking the probe, make
sure food is completely defrosted before inserting.
CAUTION
• Always use an oven mitt to remove the
temperature probe. Do not touch the broil
element. Failure to obey this caution can result
in severe personal injury.
• To avoid damage to the meat probe, do
not use tongs to pull on the probe when
removing it.
• Do not store the meat probe in the oven.
Target Internal
Desired Doneness
Temp.
160 °F (71 °C)
165 °F (74 °C)
Rare: 130 °F (54 °C)
Medium Rare: 140 °F (60 °C)
145 °F (63 °C)
Medium: 150 °F (66 °C)
Well Done: 160 °F (71 °C)
165 °F (74 °C)
Well Done: 170 °F (77 °C)
145 °F (63 °C)
Well Done: 160 °F (71 °C)
140 °F (60 °C)
165 °F (74 °C)
145 °F (63 °C)
Well Done: 160 °F (71 °C)
OPERATION 49