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ge.com
For best results when roasting large
turkeys and roasts, we recommend
using theprobe included in the
convection oven,
CONVECTION
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How to Set the Oven for Convection Roasting when Using the Probe
The display will flash PROBEand the [_ When the interned temperature of
oven control will sigalal if the probe is the meat reaches the number you
inserted into the outlet, and you have not
set a probe temperature and pressed the
STARTpad.
[[_] Place the shelf in the lowest position
(A). Insert the probe into the meat.
[_ Plug the probe into the outlet in the
oven. Make sure it is pushed all the
way in. (;lose the oven dooL
[_ Press the CONVECTION ROAST pad.
[] Press the number pads to set the
desired oven temperature.
[_] Press the PROBE pad.
[_ Press the number pads to set the
desired internal meat temperature.
[] Press the START pad.
have set, the probe and file oven
mrn off and file oven control
sigmMs. To stop file signM, press file
CLEAR/OFF pad. Use hot pads to
remove the probe from the food.
Do not use tongs to pull on it--they
might damage it.
CAUTION:Topreventpossibleburns,donot
unplugtheprobefromtheovenoutletuntilthe
ovenhascoded.Donotstoretheprobein
theoven.
NOTE:
If theprobeisremovedfromthefoodbefore
thefinaltemperatureisreached,atonewill
soundandthedisplaywiflflashuntiltheprobe
isremovedfromtheoven.
Youwillhearafanwhilecookingwith this
feature.Thefanwillstopwhenthedooris
opened,buttheheatwill notturnoff.
_qlen file oven starts to heat, the word
LOwill be in the display.
After file internal temperature of the meat
reaches 100°F, the changing internal
teInpe_mue will be shown in the display.
Youcanusethetimereventhoughyoucannot
usetimedovenoperations.
Ondoubbovenmodels,youwillnotbeableto
usetheprobeintheupperovenduringtimed
ovenoperations.Thisisbecause,withthe
probe,youarecookingbytemperaturerather
thantime.
Tochange the oven temperature
during the Convection Roast cycle,
press the CONVECTIONROASTpafl
and then press the number pads to
set the new desired temperature.
Convection Roasting Guide
I
Meats Minutes/Lb. Oven Temp. Internal Temp. ]
Beef Rib,BonelessRib, Rare 20-24 325°F 140°Ff
TopSirloin Medium 24-28 325°F 160°F
(3to 5 Ibs.) Well 28-32 325°F 170°F
BeefTenderloin Rare 10-14 325°F 140°Ft
Medium 14-18 325°F 160°F
Perk Bone-in,Boneless(3to 5 Ibs.) 23-27 325°F 170°F
Chops(1/2to 1" thick) 2 chops 30-35 total 325°F 170°F
4 chops 35-40 total 325°F 170°F
6 chops 40-45 total 325°F 170°F
Ham Canned,Butt, Shank(3to 5 Ibs.fully cooked) 14-18 325°F 140°F
Lamb Bone-in,Boneless(3to 5 Ibs.) Medium 17-20 325°F 160°F
Well 20-24 325°F 170°F
Seafeed Fish,whole(3to 5 Ibs.) 30-40 total 400°F
LobsterTails(6to 8 oz.each) 20-25 total 350°F
Poultry WholeChicken(2Y_to 31/2Ibs.) 24-26 350°F 180°-185°F
CornishHensUnstuffed(1to 11/_Ibs.) 50-55 total 350°F 180°-185°F
Stuffed(1to 11/2Ibs.) 55-60 total 350°F 180°-185°F
Duckling(4to 5 Ibs.) 24-26 325°F 180°-185°F
Turkey,whole_
Unstuffed(10to 16Ihs.) 8-11 325°F 180°-185°F
Unstuffed(18to 24Ibs.) 7-10 325°F 180°-185°F
TurkeyBreast(4to 6 Ibs.) 16-19 325°F 170°F
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17
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