Hamilton Beach Temp Tracker 33866 Manual De Instrucciones página 7

HOLD TEMP Chart
The HOLD TEMP feature in TEMP mode allows your slow cooker to be
used a variety of new ways. Use your slow cooker to braise, simmer,
make yogurt, reheat foods, even keep fondue warm and so much more.
Recommended Temperatures
Chocolate Fondue 90°–100°F (32°–38°C)
Cheese Fondue Varying temperatures based
on type of cheese
Mozzarella 130°F (54°C)
Cheddar 150°F (66°C)
Parmesan 180°F (82°C)
Poaching 180°–190°F (82°–88°C)
Yogurt Making 180°F (82°C) for 30 minutes.
Cool. Reduce to 110°F (43°C)
6 to 10 hours
Simmering 180°–190°F (82°–88°C)
Braising Check chart on page 6
Reheating Leftovers 160°F (71°C)
and Casseroles
Sous Vide Chart
Using the HOLD TEMP feature to Sous Vide is a no-fail method of cooking
sealed food in a precisely temperature-controlled water bath, ensuring
that food is evenly cooked throughout and reducing the chance of over-
or undercooking. See page 5 to set temperature and HOLD TEMP time.
NOTES:
Probe Placement
• Add pre-heated water to the slow cooker. The unit should only be
In chocolate
used to maintain water to the desired temperature.
mixture
• For thicker meat, chicken, and fish, cooking time will be longer.
• Visit www.foodsafety.gov or fsis.usda.gov for more information on
safe internal cooking temperatures.
In cheese mixture
FOOD AND DONENESS
In cheese mixture
Steak (1 to 1 1/4-inch thick, 1-2 lbs)
In cheese mixture
Medium-rare
In liquid
Medium
In milk
Medium-well
Well-done
Pork
In mixture
Tenderloin, medium, 1.5–2 lbs.
Loin, medium, 2–3 lbs.
In thickest part
of meat Boneless chops, medium, 3/4-inch thick
Bone-in chops, medium, 1-inch thick
In leftovers or
Chicken, boneless white meat
casserole
(5 to 6 ounces)
Very soft and juicy
Tender and juicy
Firm and juicy
Chicken, boneless dark meat
(5 to 6 ounces)
Tender and juicy
TEMPERATURE TIME
130°–135°F (54°–57°C) 1 to 4 hours
140°F (60°C) 1 to 4 hours
150°F (66°C) 1 to 4 hours
155°F (68°C) 1 to 4 hours
145°F (63°C) 2 to 4 hours
150°F (66°C) 3 to 4 hours
140°F (60°C) 1 to 2 hours
145°F (63°C) 1 to 2 hours
140°F (60°C) 1 to 3 hours
150°F (66°C) 1 to 3 hours
160°F (71°C) 1 to 3 hours
167°–170°F (75°–77°C) 1 1/2 to 3 hours
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