Table Of Contents - Calculated Industries Kitchen Calc PRO Master Chef's Edition 8305 User Manual

The KitchenCalc Pro is an easy-to-use recipe scaling and conversion
calculator designed specifically for professional chefs, caterers and
home cooks. With the push of a few buttons, it will help you cook or
bake with precision. You no longer have to estimate ingredient
quantities or waste time or money due to measuring errors.
The KitchenCalc Pro is a handy calculator for every kitchen - a "must
have" for every serious cook!
Features:
•
Automatic recipe scaling
•
Automatic portion scaling
•
Cooking unit keys (e.g., tbsp, tsp, cups, etc.)
•
Operates in fractions (e.g., 1/3 cup)
•
Quick cooking/volume unit conversions
•
Weight conversions
•
Temperature conversions
•
Convenient Weight/Volume conversion tables
•
Easy math with cooking units
•
Displays "kitchen-fractions"
•
Two built-in, audible, count-up/count-down timers
•
Also works as a regular calculator

table of contents

GettinG Started ................................................................................2
Key Definitions .......................................................................................2
Basic Function Keys .........................................................................2
Cooking Units ...................................................................................3
Recipe Scaling Keys ........................................................................4
Entering Cooking Units (Whole and Fractions) .....................................5
Basic Math with Cooking Units ........................................................5
Displaying Actual Fractions vs. "Kitchen Fractions" ..............................6
Available Kitchen Fractions: .............................................................6
Basic Math - Displaying Actual vs. Kitchen Fractions ...................6
Conversions - Displaying Actual vs. Kitchen Fractions .................7
Recipe Scaling - Actual vs. Kitchen Fractions Displayed ..............7
COOKinG Unit COnVerSiOnS............................................................7
COnVertinG FraCtiOnS tO deCiMaLS ..........................................8
teMPeratUre COnVerSiOnS ...........................................................8
WeiGHt/VOLUMe COnVerSiOnS .......................................................8
reCiPe SCaLinG .................................................................................. 11
Changing the Number of Servings ...................................................... 11
Basic Example ............................................................................... 11
Increasing Number of Servings .....................................................12
Decreasing Number of Servings ....................................................12
Increasing Number of Dozens .......................................................13
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