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www.GEAppliances.ca
Safety Instructions
Operating
Instructions
Care and Cleaning
Troubleshooting Tips
Consumer Support
23
How to Set the Oven for Convection Roasting when Using the Probe
To prevent burns, do not unplug the probe
from the oven outlet until the oven has
cooled.
Place the oven rack in the position
that centers the food between the top
and bottom of the oven. Insert the
probe into the meat. Make sure it is
pushed all the way in.
Plug the probe into the outlet
in the oven. Make sure it is pushed
all the way in. Close the oven door.
Touch the PROBE pad.
Touch the number pads to set the
desired internal meat temperature.
NOTE: The maximum internal temperature
for the food that you can set is 93.3°C
(200°F).
Touch the CONVECTION BAKE pad.
Touch the number pads to set the
desired oven temperature.
The display will flash PROBE and the oven
control will signal if the probe is inserted
into the outlet, and you have not set a probe
temperature and pressed the START pad.
Touch the START pad.
When the oven starts to heat, the word
LO will be in the display.
After the internal temperature of the meat
reaches 37.8°C (100°F), the changing internal
temperature will be shown in the display.
When the internal temperature of the
meat reaches the number you have
set, the probe and the oven turn off
and the oven control signals. To stop
the signal, touch the OFF pad.
Use hot pads to remove the probe
from the food. Do not use tongs to pull
on it³they might damage it.
NOTE: If the probe is removed from the
oven while probe cooking, the oven will not
automatically turn off.
NOTES:
You will hear a fan while cooking with this
feature. The fan will stop when the door is
opened, but the heat will not turn off.
You can use the Kitchen Timer even
though you cannot use timed oven
operations.
Never leave your probe inside the oven
during a self-cleaning cycle.
Do not store the probe in the oven.
Probe is not for use in Broil or Self-Clean
functions.
Fan only rotates in one direction.
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 BAKE pad and then
touch the number pads to set the new
desired temperature.
Using the convection oven. (on some models)
CAUTION
* Stuffed birds generally require 30–45 minutes additional roasting time. Shield legs and breast with foil to prevent
overbrowning and drying of skin.
Convection Roasting Guide
Meat Oven Temp. Internal Temp.
Beef
Bone-In, Boneless
(1.4 kg to 2.3 kg/3 to 5 lbs.)
Bone-In, Boneless
(2.3 kg to 4 kg/5 to 9 lbs.)
Boneless
(1.8 kg to 3.2 kg/4 to 7 lbs.)
Beef Tenderloin
(1.8 kg to 2.7 kg/4 to 6 lbs.)
Beef Tenderloin
(0.9 kg to 1.4 kg/2 to 3 lbs.)
Pork
Lamb
Poultry Whole Chicken
(2.3 kg to 3.2 kg/5 to 7 lbs.)
Turkey, Whole*
(4.5 kg to 7.4 kg/10 to 16 lbs.)
(8.2 kg to 10.9 kg/18 to 24 lbs.)
Turkey Breast
(1.8 kg to 2.7 kg/4 to 6 lbs.)
Rib Roast
(1.8 kg to 3.6 kg/4 to 8 lbs.)
Bone-In and Boneless
Rare
Rare
Rare
Medium
Medium
Medium
162.8°C (325°F)
162.8°C (325°F)
218.3°C (425°F)
218.3°C (425°F)
162.8°C (325°F)
162.8°C (325°F)
162.8°C (325°F)
162.8°C (325°F)
162.8°C (325°F)
190.6°C (375°F)
176.7°C (355°F)
62.8°C (145°F)
62.8°C (145°F)
71.1°C (160°F)
71.1°C (160°F)
73.9°C (165°F)
73.9°C (165°F)
76.7°C (170°F)
76.7°C (170°F)
76.7-82.2°C (170°-180°F)
76.7-82.2°C (170°-180°F)
62.8°C (145°F)
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