GE JT965 Owner's Manual page 34

Usingthe lower convectionoven.
For best results when roasting large
turkeys and roasts, we recommend
usflyg the probe included d7the
COIYvectio!7 oveR.
CONVECTION
(SD(Z)(X)(X)GD
(X)GDCDCgXD
Lum mLu_
HmD_SECONOe
(Z)CD(Z)(Z)GD
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XDtD_SECONOS
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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.
How to Set the Oven for Convection Roasting when Using the Probe
Tile display Mll flash PROBE and tile
oven control Mll signal if tile probe is
inserted into tile outlet, and you have not
set a probe tempemtm'e and pressed tile
START pad.
[] Place the rack in the position that
best cente_ the fi)od in the oven.
/nsel't
the probe into the llieat.
[] Plug the probe into the otlflet in the
oven. Make sure it is Imshed all the
W;IV ill.
(]lose tile
oven door,
[] Press tile CONVECTION ROAST pad.
] Press the number pads to set the
desired
oven tel/lllel';ittll'e.
[] Press tile
PROBE pad.
] Press the nmnber pads to set the
desired intermll meat temperature.
[] Press tile
START
pad.
When the oven stnrts to heat, the word
LO will be in the disl/lax: Mter tile internal
teInpelutUl'e ot the meat reaches 100%,
tile changing internal temperatm'e will
be shown in the display:
[] _._/en tile internal temperatm'e of
tile meat reaches tile temperature
you have set, tile probe and tile
oven ttlI'n
0_'
and tile oven control
signals. To stop tile signal, press tile
CLEAR/OFFpad.
Use hot pads to
reinove tile probe fl'oin tile food.
Do not use tongs to pull on it--they
might damage it.
CAUTION: To prevent p ossible burns, d onot
unplug the probe from the oven outlet until the
oven has
coolecL Do
not store the probe in the
cooking
center
NOTE:
If theprobe/sremoved fromthe foodbefore
the finaltemperature i sreached, a tonewill
soundandthedisplay will flashuntiltheprobe
is removed fromtheoven.
Youwi// hear a fan while cooklbg with this
feature. The fan will stop when the door is
openedbut the heat will not turn off.
Youcan use the tsYner e venthough you cannot
use timed ovenoperations.
Convection Roasting Guide
Meats Minutes/Lb. Oven Temp. Internal Temp.
Beef Rib,BonelessRib, Rare 20 24 325°F 140°Ft
TopSirloin Medium 2428 325'_F 16ff_F
13to 5 Ibs.) Well 28 32 325"F 170W
BeefTenderloin Rare 10 14 325°F 140_FT
Medium 1418 325°F 16ff'F
Pork Bonedn,Boneless(3 to 5 Ibs.) 23 27 325'_F 170W
Ham Canned,Butt, Shank(3 to 5 Ibs. fully cooked) 1418 325°F NOW
Lomb Bonedn,Boneless(3 to 5 Ibs.) Medium 17 20 325°F 16ff'F
Well 20 24 325°F 170'_F
Poultry Whole Chicken(2_4to 31/zIbs.) 2426 325°F 180 '_ 185°F
CornishHens,Unstuffed (1 to 11/z Ibs.) 50 55 total 325_F 18ff_ 185°F
Stuffed (1 to 11tz Ihs.) 55 B0total 325°F 180 <"185<_F
Duckling(4 to 5 ibs.) 2426 325'_F 180 <_185°F
Turkey, w hole*
Unstuffed (10to 16 ibs.) 8 11 325°F 180 <_185°F
Unstuffed (18to 24 ibs.) 7 10 325_F 180 <"185_F
TurkeyBreast(4 to 6 ibs.) 16 19 325<'F 170W
* Stu//ed bbds gv'_e_zl//? _,q_zi_v 30-45 mi_ute_ additim*al n)asti_ time. ShiHd h;_:_a_d b_'ast ,vilhtoil to pn,ze_t
t Tim (5. D@a)tme_t o/Agricultun, sa)s "7"me/)('_Jis D@uhn; but you should h_ow that cookh N it to on(y 1401 memos
_ome /ood ))i_m*i_ N o_N_n is,ls may su_'_i'_,('." (So_m:e: .S)lfi,l'}x)d Book. }'ou_ 1,2itc/_4 _ Guide. t iSlb_ tb_a tittle 1985.)
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