Hamilton Beach SC26 Manual De Usario página 9

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Cooking Guide for Probe
FOOD/WEIGHT
Beef Roast (3 lbs/1.5 kg)
Turkey Breast (6–7 lbs/3–3.5 kg)*
Whole Chicken (4–6 lbs/2–3 kg)
Chicken Pieces (bone-in) (3–4 lbs/1.5–2 kg)
Chicken Breasts (4 lbs/2 kg)
Fully Cooked ham (7.5 lbs/3.5 kg)*
Pork Tenderloin (2–3 lbs/2–2.2 kg)
Pork Roast (4–5 lbs/2–2.2 kg)
Pork Chops (2–3 lbs/1–1.5 kg)
* For 6-quart slow cooker only. Adjust the size and weight of food to fit 5-quart (or smaller) slow cooker.
NOTES:
• If cooking dense vegetables (such as potatoes or other root vegetables) with meats, check for doneness when desired
meat temperature is reached. These types of vegetables may take longer to cook when cooked with meats/foods such as
those listed in the Cooking Guide above.
• When cooking less expensive or tough cuts of meat, you should cook longer to achieve desirable results. The process of
slow-cooking the meat all day can tenderize the toughest meat. Long, slow-cooking breaks down the connective tissue
that makes the meat tough.
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3–4 hours
6–7 hours
6 hours
4–5 hours
4 hours
4–5 hours
2–3 hours
4–5 hours
5 hours
Per USDA food safety guidelines.
Visit foodsafety.gov for more information.
LOW HIGH
1.5 hours
3–4 hours
4 hours
1.5 hours
3.5 hours
3 hours
1.5–2 hours
2.5 hours
2–3 hours
DESIRED TEMP
145ºF/63ºC
180ºF/82ºC
180ºF/82ºC
180ºF/82ºC
180ºF/82ºC
145ºF/63ºC
160ºF/71ºC
160ºF/71ºC
160ºF/71ºC
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