Proof; Probe - Signature Kitchen Suite SKSDR360GS Manual Del Propietário

52 OPERATION

Proof

This feature maintains a warm oven for rising yeast
leavened products before baking.
Setting the Proof Function
1
Touch Proof in the Cooking Modes screen.
2
Scroll through the numbers to set a proofing time
or touch the number pad icon
numbers directly.
3
Touch Start. The remaining proofing time
appears in the display.
4
If the cook time is set, the remaining time
appears in the display. If a delayed start time is
set, the start time appears in the display.
If the proofing time is not set, the oven automatically
turns off after 12 hours.
Canceling the Proof Function
1
Touch Stop in the display, then select Yes.
NOTE
To avoid lowering the oven temperature and
lengthening proofing time, do not open the oven
door unnecessarily. Check bread products early
to avoid over proofing.
Do not use the proofing mode for warming
food or keeping food hot. The proofing oven
temperature is not hot enough to keep foods
at safe temperatures. Use the Warm feature
to keep food warm. Proofing does not operate
when the oven is above 125 °F. "Oven is too
hot" appears in the display.
It is normal for the fan to operate during the
Proof function.

Probe

The probe accurately measures the internal
temperature of meat, poultry and casseroles. It should
not be used during broiling, self clean, warming or
proofing. Always unplug and remove the probe from
the oven when removing food. Before using, insert
the probe into the center of the thickest part of the
meat or into the inner thigh or breast of poultry, away
from fat or bones. Place the food in the oven and
connect the probe to the jack. Keep the probe as far
to enter the
away from heat sources as possible.
Recommended Probe Placement Chart
Ground
Meat & Meat
Mixtures
Fresh Beef,
Veal, Lamb
Poultry
Pork & Ham
Leftovers &
Casseroles
Seafood
The probe cannot be used in Broil, Warm, Proof or
Rapidheat Roast modes.
For thin cuts of meat, insert probe in thickest side
of meat.
Examples of
Category
Food
Meatloaf
Meatballs
Steaks, Roasts,
Chops
Whole Chicken
or Turkey
Poultry Breasts
or Roasts
Duck, Goose,
Pheasant
Stuffing (Alone
or in Bird)
Fresh Pork
Fresh Ham
(Raw)
Precooked
Ham (Reheat &
Serve)
Leftovers
Casseroles
Whole Fish
Fish Fillet (Side
of Fish)
Fish Steaks or
Portions
Probe Placement
Insert in the
thickest part
Insert in the
thickest part, away
from bone, fat and
gristle
Insert in the
thickest part of
thigh, avoiding
bone
Insert in the
thickest part of the
dish
Insert in the
thickest part, away
from bone, fat and
gristle
Insert in the
thickest part of the
dish
Insert in the
thickest part of the
fish