GE ZEK938 Manual Del Propietário página 22

Using the Convection Oven
Wall Oven
How
to set
the oven for
convection
baking or
roasting
7b avoid possible burns, place the racks in the
correct position b@ne you tmr_ on the oven,
Press the CONV BAKE/1 RACK pad
(Convection Bake 1-Rack mode) for 1-rack
convection baking. This mode is used for
cooking food items on ()ill) 1 rack in
convection bake.
Press tlle CONV BAKE/MULTI pad
(Convection Bake Multi mode) 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 tile same time
in Convection Bake. See tile Multi-rad_
convection baking'section for more
information.
Press the CONV ROAST pad for convection
roasting.
2 Press tile number pads to set the desired
()veil temperature.
3 Press the START pad.
To change the ()veil temperature, press the
CONV BAKE/MULTI, CONV BAKE/1 RACK
or CONV ROAST pad and then tile number
pads to set tile new temperature.
@o.@o.@
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When the ()veil starts to beat, the changing
teInperaulre, starting at 100°F, will be displa?.ed.
When tlle oven reaches the temperature you
set, 3 beeps will sound.
4 Press the CLEAR/OFF pad when finished.
NOTE:
• _nt will hear aj(ln
while coohing" with convection.
The filn will st@ when the door is @ened but the
heat will not turn Off;
" _nt may hear the oven clicking" during" baking;
Th,is is normal.
" The convectionjan will o, cle on and offwhile
cooking" to best distribute the hot air in the oven,
Convection
roasting
guide
22
Meats Minutes/Lb. Oven Temp. Internal Temp.
Beef Rib, Boneless Rib, Rare 20-24 325'F 141) 'F}"
Top Sirloin Meditm_ 24-28 325'F 161)'F
(3 to 5 lbs.) \,X_II 28-32 325'F 17I)'F
Beef Tenderloin Rare 10-14 325 'F 14(1'F'}"
Medium 14-18 325'F 160T
Pork Bone-in, Boneless (3 to 5 lbs.) 23-27 325'F 1711'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 170T
Ham Canned, Butt, Shank (3 to 5 lbs.) 14-18 325'F 141)'F
(full) cooked)
Lamb Bone-in, Boneless (3 to 5 lbs.) Medimn 17-20 325'F 160'F
\,\_11 20-24 325'F 170'F
Seafood Fish, _daole (3 to 5 lbs.) 3(1-40 total 41)(I'F
Lobster Tails (6 to 8 oz. each) 20-25 total 350'F
Poultry Whole Chicken (2½ to 3½ lbs.) 24-26 350'F 180'-1 85'F
Cornish Hens Unstufl_'d (1 to 1½ lbs.) 50-55 total 350'F 180'-185'F
Stuttk'd (1 to 1½ lbs.) 55-60 total 350'F 180'-1 85'F
Duckling (4 to 5 lbs.) 24-26 325'F 180'-1 85'F
Turkey, _d_ole*
Unstuftcd (10 to 16 lbs.) 8-11 325'F 180'-185'F
Unstuftk'd (18 to 24 lbs.) 7-10 325'F 180'-1 85'F
Turkey Breast (4 to 6 lbs.) 16-19 325'F 171)'F
* St,_[fbd bi)ds g*,nera@ require 3#-45 minutes additional roasting," time. Shield hSg:sand breast with/bil to prevent ore>browning" and
dui_ N qf shin.
}" "l?e {'.S. l)@artment (j AgTieultare says "t_aw be(Tf A p@ulan but you should hnow that eoohi_ N it to on& 140'1: means some/hod
poisoni_ N o_wznisms may sumJive." (Source: S@ Food t4ooh. Your Kitchen Guide. { (_;tM Rev..flzne 1985.)