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How to Set a Delayed Start and Automatic Stop
You can set the oven control to delay-start the oven,
cook for a specific length of time and then turn off
automatically.
Make sure the clock shows the correct time
of day.
Select CONVECTION.
On double oven models, select
upper or lower oven.
Select CONV MULTI for multi-rack
convection baking. This mode is
used for cooking food items on
more than one rack (i.e., 2, 3 or
more racks) at the same time in
convection bake. See Multi-Rack
Baking section for more information.
Select CONV 1-RACK for one rack
convection baking. This mode is
used for cooking food items on only
one rack in convection bake.
Select CONVROAST for convection
roasting.
Press the number pads to set the
desired oven temperature.
Select OPTIONS.
Select TIMED BAKE.
Using the number pads, enter the
desired convection cooking time.
NOTE: The time countdown will not start until
after the oven is preheated.
Select ENTER.
Select OPTIONS.
Select DELAY BAKE.
Using the number pads, enter the
time of day you want the oven to
turn on and start cooking.
Select ENTER.
Select START.
If you would like to check the times you
have set, select REVIEW TIMES. You have
the option to see delay time, clock, cook
time or timer.
When the oven starts to heat, the
changing temperature, starting at 100°F,
will be displayed. When the oven reaches
the temperature you set, 3 beeps will
sound.
The oven will continue to cook for the
programmed amount of time. After the
cooking time has ended, the oven will prompt the
user to add “MORE TIME” to further cook food
if desired. Add additional time by selecting
MORE TIME. Enter traditional cooking time in
minutes and select START. Press CLEAR/OFF
pad if food has finished cooking. The oven will
turn off automatically, unless the WARM
feature was set. See the Settings section.
Press the CLEAR/OFF pad to clear
the display.
Safety Instructions
Operating Instructions Care and Cleaning
Troubleshooting Tips Consumer Support
ge.com
Convection Roasting Guide
Meats Minutes/Lb. Oven Temp. Internal Temp.
Beef Rib, Boneless Rib, Rare 20–24 325°F 140°F†
Top Sirloin Medium 24–28 325°F 160°F
(3 to 5 lbs.) Well 28–32 325°F 170°F
Beef Tenderloin Rare 10–14 325°F 140°F†
Medium 14–18 325°F 160°F
Pork Bone-in, Boneless (3 to 5 lbs.) 23–27 325°F 170°F
Chops (1/2 to 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 (3 to 5 lbs. fully cooked) 14–18 325°F 140°F
Lamb Bone-in, Boneless (3 to 5 lbs.) Medium 17–20 325°F 160°F
Well 20–24 325°F 170°F
Seafood Fish, whole (3 to 5 lbs.) 30–40 total 400°F
Lobster Tails (6 to 8 oz. each) 20–25 total 350°F
Poultry Whole Chicken (2
1
⁄2 to 3
1
⁄2 lbs.) 24–26 350°F 180°–185°F
Cornish Hens Unstuffed (1 to 1
1
⁄2 lbs.) 50–55 total 350°F 180°–185°F
Stuffed (1 to 1
1
⁄2 lbs.) 55–60 total 350°F 180°–185°F
Duckling (4 to 5 lbs.) 24–26 325°F 180°–185°F
Turkey, whole*
Unstuffed (10 to 16 lbs.) 8–11 325°F 180°–185°F
Unstuffed (18 to 24 lbs.) 7–10 325°F 180°–185°F
Turkey Breast (4 to 6 lbs.) 16–19 325°F 170°F
* Stuffed birds generally require 30–45
minutes additional roasting time.
Shield legs and breast with foil to
prevent overbrowning and drying
of skin.
† The U.S. Department of Agriculture
says “Rare beef is popular, but you
should know that cooking it to only
140°F means some food poisoning
organisms may survive.” (Source: Safe
Food Book. Your Kitchen Guide. USDA
Rev. June 1985.)
27
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