Black+Decker SCD7007SSD Manual De Uso Y Cuidado página 8

The number display will show the actual temperature that the probe is sensing
from within the food.
Note: The actual temperature may display higher than set temperature in temp
probe function. This is normal. The temperature will return to the set temperature as
the unit calibrates.
End of cooking cycle: When the internal temperature of the meat has reached the
target temperature, the unit will beep two times and automatically switch to a cycle
holding the food at the target temperature. To help you keep track of the length of
time the food has been held at that temperature, the numbers will start counting up
from zero (00:00).
Caution: Do not hold food at or below 130°F for longer than 2 hours for food safety reasons.
• Unplug the appliance when not in use and always allow the slow cooker to
completely cool before cleaning.
TEMPERATURE PROBE COOKING CHART
Food
Beef roasts-
tough cuts (chuck,
brisket, shank,
round), 2.5–6 lbs.
(1.1–2.7 kg)
Beef roasts-
tender cuts
(prime rib,
tenderloin, strip
loin, 2.5–6 lbs.
(1.1–2.7 kg)
Pork roasts-
tough cuts
(shoulder or blade);
can be bone in or
boneless, 2.5–6 lbs.
(1.1–2.7 kg)
Pork Roasts-
tender cuts
(tenderloin, loin, rib
and ham), 2.5–6 lbs.
(1.1–2.7 kg)
8
Temperature
180°F–195°F
(82–90 °C)
Medium:
130°F–150°F
(55–65 °C)
Well Done:
150°F–160°F
(65 – 70 °C)
180°F–195°F
(82–90 °C)
Medium:
130°F–150°F
(55–65 °C)
Well Done:
150°F–160°F
(65–70 °C)
Time Notes
10–36 hours The longer you can
cook these cuts of meat
the more tender they
will be
6–12 hours Cooking time will vary
depending on the
size of the roast. Do
not cook a roast at a
temperature lower than
130°F.
10–36 hours The longer you can
cook these cuts of meat
the more tender they
will become.
6–12 hours Cooking time will vary
depending on the
size of the roast. Do
not cook a roast at a
temperature lower than
130°F.