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GEAppliances.com
How to Set the Oven for Convection Roasting when Using the Probe
CAUTION: To prevent burns,
do not unplug the probe from the oven outlet
until the oven has cooled. Do not store the probe
in the cooking center.
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.
Place the rack in the position that best
centers the food in the oven. Insert the
probe into the meat.
Plug the probe into the outlet in the oven.
Make sure it is pushed all the way in. Close
the oven door.
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.
When the oven starts to heat, the word LO will
be in the display. After the internal temperature
of the meat reaches 100°F, the changing
internal temperature will be shown in the
display.
When the internal temperature of the
meat reaches the temperature you have
set, the probe and the oven turn off and
the oven control signals. To stop the
signal, press the Clear/Off pad. Use hot
pads to remove the probe from the food.
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they might damage it.
NOTE:
If the probe is removed from the food before
the final temperature is reached, a tone will
sound and the display will flash until the
probe is removed from the oven.
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 timer even though you
cannot use timed oven operations.
You will not be able to use the probe in the
oven during timed oven operations. The probe
is used to cook by temperature rather than
time.
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, press the Convection Roast
pad and then press the number
pads to set the new desired
temperature.
29
Convection Roasting Guide
Meats Doneness
Oven
Temp.
Internal
Temp.
Beef Rib Roast (4 to 8 lbs.),
Bone-In and Boneless
Med. Rare
Medium
325°F
325°F
145°F
160°F
Tenderloin Roast
(2 to 6) lbs.
Med. Rare 425°F 145°F
Lamb Leg (4 to 9 lbs)
Bone-In and Boneless
Medium 325°F 160°F
Pork Loin Roast (3 to 5 lbs)
Bone-in and Boneless
Medium 325°F 160°F
Poultry Whole chicken (5-8 lbs.) 350°F 170°F
Turkey, whole*
Unstuffed (10 to 16 lbs.)
Unstuffed (18 to 24 lbs.)
325°F 170°F - 180°F
Turkey breast (4 to 8 lbs.) 325°F 170°F
*Stuffed birds generally require 30-45 minutes additional roasting time. Shield legs and breast with
foil to prevent the skin from over browning and getting too dry.
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