Calculated Industries 8304 - Manual (Page 2)

2 — KitchenCalc Pro
TABLE OF CONTENTS
INTRODUCING THE KITCHENCALC PRO ....................................... 1
GETTING STARTED ........................................................................... 3
KEY DEFINITIONS........................................................................... 3
Basic Operation Keys .................................................................... 3
Cooking Unit Keys ......................................................................... 4
2nd Functions—Additional Conversion Units................................ 5
Recipe Scaling Keys ..................................................................... 6
ENTERING COOKING UNITS (WHOLE AND FRACTIONS).......... 7
BASIC MATH WITH COOKING UNITS ........................................... 7
DISPLAYING ACTUAL FRACTIONS VS. “KITCHEN FRACTIONS”8
COOKING UNIT CONVERSIONS..................................................... 10
CONVERTING FRACTIONS TO DECIMALS ................................... 11
TEMPERATURE CONVERSIONS.................................................... 11
USING THE TIMER ........................................................................... 12
RECIPE SCALING EXAMPLES ....................................................... 14
CHANGING THE NUMBER OF SERVINGS..................................... 14
Basic Example............................................................................. 14
Increasing No. of Servings .......................................................... 15
Increasing Number of Dozen....................................................... 16
Decreasing No. of Servings......................................................... 17
CHANGING THE PORTION SIZE..................................................... 18
Increasing Portion Size ............................................................... 18
Decreasing Portion Size.............................................................. 19
CHANGING BOTH SERVING & PORTION SIZE............................. 20
Decreasing No. of Servings & Increasing Portion Size ............... 20
APPENDIX......................................................................................... 21
ERRORS ............................................................................................. 21
RESET ................................................................................................ 21
ACCURACY ......................................................................................... 21
AUTO SHUT-OFF & BATTERY ............................................................. 21
REPLACING THE BATTERY ................................................................ 21
WARRANTY ........................................................................................ 22