GE PK916–27 Manual Del Usuario página 14

Using the convection oven.
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.
14
How to Set the Oven for Convection Roasting when Using the Probe
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 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. 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.
Convection Roasting Guide
Meats
Beef Rib, Boneless Rib,
Top Sirloin
(3 to 5 lbs.)
Beef Tenderloin
Pork Bone-in, Boneless (3 to 5 lbs.)
Chops (1/2 to 1" thick)
Ham Canned, Butt, Shank (3 to 5 lbs. fully cooked)
Lamb Bone-in, Boneless (3 to 5 lbs.)
Seafood Fish, whole (3 to 5 lbs.)
Lobster Tails (6 to 8 oz. each)
Poultry Whole Chicken (2 ⁄ to 3
1
2
Cornish Hens Unstuffed (1 to 1
Stuffed (1 to 1 1 ⁄ lbs.)
2
Duckling (4 to 5 lbs.)
Turkey, whole
*
Unstuffed (10 to 16 lbs.)
Unstuffed (18 to 24 lbs.)
Turkey Breast (4 to 6 lbs.)
* 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.)
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, press
the 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:
burns, do not unplug the probe from the oven
outlet until the oven has cooled. Do not store
the probe in the oven.
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.
■
On double oven models, you will not be able
to use the probe in the upper oven during
timed oven operations. This is because, with
the probe, you are cooking by temperature
rather than time.
Minutes/Lb.
Rare 20–24
Medium 24–28
Well 28–32
Rare 10–14
Medium 14–18
23–27
2 chops 30–35 total
4 chops 35–40 total
6 chops 40–45 total
14–18
Medium 17–20
Well 20–24
30–40 total
20–25 total
⁄ lbs.) 24–26
1
2
1 ⁄ lbs.) 50–55 total
2
55–60 total
24–26
8–11
7–10
16–19
To prevent possible
Oven Temp. Internal Temp.
325°F 140°F†
325°F 160°F
325°F 170°F
325°F 140°F†
325°F 160°F
325°F 170°F
325°F 170°F
325°F 170°F
325°F 170°F
325°F 140°F
325°F 160°F
325°F 170°F
400°F
350°F
350°F 180°–185°F
350°F 180°–185°F
350°F 180°–185°F
325°F 180°–185°F
325°F 180°–185°F
325°F 180°–185°F
325°F 170°F