29
OPERATION
EN
G
LI
SH
Recommended Probe Temperature Chart
My Recipe Mode
For frequently used cooking menus, you can
combine up to three different temperatures and
cooking modes into one hot key.
Creating My Recipe
• When combining two or more cooking modes, a
cooking time or probe temperature must be set
before selecting an additional cooking mode.
• The Probe function cannot be used with the
Broil, Sous Vide, Steam Maintenance, Rapid Heat
Roast +, Warm, or Proof modes.
1
Turn the Upper or Lower Oven Mode knob to
select the
My Recipe
mode.
2
Touch
Create
to make a new hot key.
3
Select a cook mode listed in the display and
set the desired cook temperature.
4
Touch
Set Cook Time
or
Set Probe
.
5
If there are no additional cooking stages,
touch
Done
. To add another cooking stage,
set a cooking time or probe temperature for
the previous stage. Then touch
Add Cook
Stage
.
6
Repeat steps 3-5 until all desired cooking
stages have been entered. Then touch
Done
.
7
Enter a name for your recipe using the
keyboard and touch
Save
.
8
The recipe name is added to the
My Recipe
menu.
Category
Examples of Food
Target Internal
Temp.
Desired Doneness
Ground Meat &
Meat Mixtures
Meatloaf
160
℉
(71
℃
)
Meatballs
165
℉
(74
℃
)
Fresh Beef, Veal,
Lamb
Roasts
145
℉
(63
℃
)
Rare: 120
℉
(49
℃
)
Medium rare: 125
℉
(52
℃
)
Medium: 130
℉
(54
℃
)
Medium well: 135
℉
(57
℃
)
Well done: 140
℉
(60
℃
)
Poultry
Whole Chicken or Turkey
165
℉
(74
℃
)
Poultry Breasts or Roasts
Duck, Goose, Pheasant
Stuffing (Alone or in Bird)
Pork & Ham
Fresh Pork
145
℉
(63
℃
)
Well done: 170
℉
(77
℃
)
Fresh Ham (Raw)
Well done: 160
℉
(71
℃
)
Precooked Ham (Reheat &
Serve)
140
℉
(60
℃
)
Leftovers &
Casseroles
Leftovers
165
℉
(74
℃
)
Casseroles
Seafood
Whole Fish
145
℉
(62.8
℃
)
Fish Fillet (Side of Fish)
Fish Steaks or Portions
us_main.book.book Page 29 Thursday, April 7, 2022 4:25 PM
Summary of Contents for SKSDV3002 Series
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