Idiomas disponibles
Idiomas disponibles
Usingthe convection oven.
ge.com
Forbest results when roasting large
turkeysand roasts,we recommend
usingthe probeincluded in the
convectionoven.
Tochangethe oven temperature
duringthe ConvectionRoast cycle,
touch the CONVECTIONROASTpad
andthen touch the numberpads to set
the new desiredtemperature.
How to Set the Lower Oven for Convection Roosting when Using
the Probe
[_
Placethe oven rack in the position
[_
When the internal temperature
that centers the food between
of the meat reaches the number
%
the top and bottom of the oven.
Insert the probe into the meat.
Make sure it is pushed all the wag in.
Plug the probe into the outlet
in the oven. Make sure it is pushed
all the wag in. Closethe oven door.
Touch the CONVECTION ROASTpad.
Touch the number pads to set
the desired oven temperature.
[]
Touch the PROBEpad.
[]
Touch the number pads to setthe
desired internal meat temperature.
NOTE:The maximum internal temperature
for the food that gou can set is 200°E
I_
Touch the STARTpad.
The displag will flash PROBEand the oven
control will signal if the probe is inserted
into the outlet,and gou have not set a probe
temperature and pressed the STARTpad.
gou have set, the probe and the oven
turn off and the oven control signals.
To stop the signal, touch the
CLEAR/OFFpad. Use an oven mitt
to remove the probe from the food.
Do not use tongs to pull on it-they
might damage it.
When the oven starts to heat, the word
LO will be in the display.
After the internal temperature of the
meat reaches IO0°F,the changing internal
temperature will be shown in the display.
NOTE:If the probe is removed from
the oven while probe cooking, the oven
will not outomoticollg turn off.
CAUTION: To
p revent possible
burns, use on oven mitt to unplug the probe
from the oven outlet.
NOTE:
Youwill hear a fan while cooking with this
feature. The fan will stop when the door
is opened,but the heat will not turn off.
Youcan use the Kitchen Timer even
though gou cannot use timed oven
operations.
Never leave gout probe inside the oven
during o self-cleaningcucle.
Do not store the probe in the oven.
Probenot for use in Broil or Self-Cleon
functions.
Fanonl£ rotates in one direction.
Convection
Roosting
Guide
Meat
Minutes/Lb.
Oven Temp.
Internal Temp.
Beef
Rib,BonelessRib,
Rare
25-29
325°F
140°FT
Top Sirloin
Medium
29-33
325°F
160°F
(3 to 5 Ibs.)
Well
33-37
325°F
170°F
BeefTenderloin
Rare
12-16
325°F
140°FT
Medium
16-20
325°F
160°F
Perk
Bone-In,Boneless(3 to 5 Ibs.)
Well
30-34
325°F
170°F
2 Chops(1/2 to 1" thick)
Well
37-42 total
325°F
170°F
4 Chops(1/2 to 1" thick)
Well
42-47 total
325°F
170°F
6 Chops(1/2 to 1" thick)
Well
47-52 total
325°F
170°F
Ham
Canned, B utt, Shank
13-19
325°F
140°F
(3 to 5 Ibs. fully cooked)
Seafood
LobsterTails(6 to 10oz.each)
20-25 total
350°F
Poultry
Whole Chicken(2_/_ to 3Y_ Ibs.)
24-30
350°F
180°-185°F
Turkey(18 to 20 Ibs.)*
7-10
350°F
180°-185°F
Stuffed birds generally require 3045
minutes additional roasting time. Shield legs and breast with foil to prevent overbrowning
and drying of skin.
t Tile U.S.Department of Agriculture says "Rare beef is popular, but youshould know that cooking it to only 140°F means some food
poisoning organismsmay survive/' (Source:Safe FoodBook. Your Kitchen Guide.USDA Rev June 1985.)
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