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User Manual - Page 22

For JGS968KEK2CC.

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
Using the convection oven.
How to Set the Oven for Convection Roasting when Using the Probe
+;87<FC?4LJ<??9?4F;PROBE 4A7G;8BI8A
6BAGEB?J<??F<:A4?<9G;8CEB58<F<AF8EG87
<AGBG;8BHG?8G4A7LBH;4I8ABGF8G4
CEB58G8@C8E4GHE84A7CE8FF87G;8START
C47
(?468G;8BI8AE46><AG;8CBF<G<BA
G;4G68AG8EFG;89BB758GJ88AG;8GBC
4A75BGGB@B9G;8BI8A"AF8EGG;8
CEB58<AGBG;8@84G
(?H:G;8CEB58<AGBG;8BHG?8G<AG;8
BI8A%4>8FHE8<G<FCHF;874??G;8
J4L<A?BF8G;8BI8A7BBE
+BH6;G;8CONVECTION ROAST C47
+BH6;G;8AH@58EC47FGBF8GG;8
78F<E87BI8AG8@C8E4GHE8
+BH6;G;8PROBE C47
+BH6;G;8AH@58EC47FGBF8GG;8
78F<E87<AG8EA4?@84GG8@C8E4GHE8
+BH6;G;8START C47
.;8AG;8BI8AFG4EGFGB;84GG;8JBE7LO
J<??58<AG;87<FC?4L
9G8EG;8<AG8EA4?G8@C8E4GHE8B9G;8@84G
E846;8FOOG;86;4A:<A:<AG8EA4?
G8@C8E4GHE8J<??58F;BJA<AG;87<FC?4L
.;8AG;8<AG8EA4?G8@C8E4GHE8B9G;8
@84GE846;8FG;8AH@58ELBH;4I8
F8GG;8CEB584A7G;8BI8AGHEAB99
4A7G;8BI8A6BAGEB?F<:A4?F+BFGBC
G;8F<:A4?GBH6;G;8CLEAR/OFF C47
,F8;BGC47FGBE8@BI8G;8CEB58
9EB@G;89BB7BABGHF8GBA:FGB
CH??BA<GUG;8L@<:;G74@4:8<G
CAUTION: +BCE8I8AG
CBFF<5?85HEAF7BABGHAC?H:G;8CEB58
9EB@G;8BI8ABHG?8GHAG<?G;8BI8A;4F
6BB?87BABGFGBE8G;8CEB58<AG;8BI8A
NOTE:
n "9G;8CEB58<FE8@BI879EB@G;89BB7
589BE8G;89<A4?G8@C8E4GHE8<FE846;87
4GBA8J<??FBHA74A7G;87<FC?4LJ<??
9?4F;HAG<?G;8CEB58<FE8@BI879EB@G;8
BI8A
n /BHJ<??;84E494AJ;<?86BB><A:J<G;
G;<F984GHE8+;894AJ<??FGBCJ;8AG;8
7BBE<FBC8A875HGG;8;84GJ<??ABGGHEA
B99
n /BH64AHF8G;8><G6;8AG<@8E8I8A
G;BH:;LBH64AABGHF8G<@87BI8A
BC8E4G<BAF
For best results when roasting
large turkeys and roasts, we
recommend using the probe
included in the convection oven.
To change the oven temperature
during the Convection Roast cycle,
touch the CONVECTION ROAST
pad and then touch the number
pads to set the new desired
temperature.
Convection Roasting Guide
Minutes/Lb.
Meats (Minutes/kg) Oven Temp. Internal Temp.
Beef )<5BA8?8FF)<5 )4E8 TT OO OON
+BC*<E?B<A %87<H@ TT OO OO
GB?5F1>:GB>:2 .8?? TT OO OO
889+8A78E?B<A )4E8 TT OO OON
%87<H@ TT OO OO
Pork BA8"ABA8?8FFGB?5F TT OO OO
1>:GB>:2
;BCFGB 6;BCF
TTGBG4?
OO OO
16@GB6@2G;<6> 6;BCF
TTGBG4?
OO OO
6;BCF
TTGBG4?
OO OO
Ham 4AA87HGG*;4A>GB?5F TT OO OO
1>:GB>:29H??L6BB>87
Lamb BA8"ABA8?8FFGB?5F %87<H@ TT OO OO
1>:GB>:2 .8?? TT OO OO
Seafood <F;.;B?8GB?5F1>:GB>:2
TTGBG4?
OO
$B5FG8E+4<?FGBBM1:GB:2846;
TTGBG4?
OO
Poultry .;B?8;<6>8A
Y GB
Y ?5F TT OO
OTOOTO
1>:GB>:2
BEA<F;!8AF,AFGH9987GB
Y ?5F T OO
OTOOTO
1>:GB>:2 TGBG4?
*GH9987GB
Y ?5F T OO
OTOOTO
1>:GB>:2 TGBG4?
H6>?<A:GB?5F1>:GB>:2 TT OO
OTOOTO
+HE>8L.;B?8
,AFGH9987GB?5F1>:GB>:2 TT OO
OTOOTO
,AFGH9987GB?5F1>:GB>:2 TT OO
OTOOTO
+HE>8LE84FGGB?5F1>:GB>:2 TT OO OO
Stuffed birds generally require 30–45 minutes additional roasting time. Shield legs and breast with foil to prevent
overbrowning and drying of skin.
N The U.S. Department of Agriculture says “Rare beef is popular, but you should know that cooking it to only 140°F (60°C) means
some food poisoning organisms may survive.” (Source: Safe Food Book. Your Kitchen Guide. USDA Rev. June 1985.)
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