Proof; Probe - Signature Kitchen Suite SKSSV3001S El Manual Del Propietario

24 OPERATION

Proof

The Proof feature maintains a warm environment for
rising yeast-leavened products before baking.
NOTE
For best results, cover the dough with a cloth or
with plastic wrap. (The plastic may need to be
anchored underneath the container so the oven
fan does not blow it off.)
Setting the PROOF Mode
This feature maintains a warm oven for rising yeast-
leavened products before baking.
1
Turn the Oven Mode knob to select the Proof
mode.
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.
• 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, and select Yes, or turn
the Mode knob to OFF position.
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 doesn't operate
when the oven is above 125°F(52°C). OVEN IS
HOT shows in the display.

Probe

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