Table of Contents
Advertisement
Cooking Functions: Probe Cooking
For achieving precise "done" temperatures
CSL
Tips for Probe Cooking
CSM
• When roasting meat for sliced cold servings, food probe temperature should be set
approximately 9°F (5°C) lower than normal "done" temperature because the roast
CSB
continues to cook as it cools.
CSG
• A hot probe may sear the meat on contact, leaving a hole or scar when probe is
removed. Always cool the probe prior to insertion.
• Probe "done" temperature can be changed or reset at any time in the cooking process.
Example
The fully-cooked internal temperature of a roast may be 176°F (80°C). But, you may
wish to change modes or accelerate the cooking time when the internal temperature
reaches140°F (60°C). At that point, change mode, increase cooking temperature and
reset probe "done" temperature to the fully cooked setting.
Probe sensor may be extemely hot. When not in use, always place in holder. Do not let probe
sensor hang loose outside the cooking cabinet. Remove probe sensor from food before unloading
unit.
(continued)
X
47
Hide quick links:
Advertisement
Table of Contents
