Convection Roasting Guide - GE J2S968 Owner's Manual

Usingthe convectionoven.
For best results when roasting large
turkeys and roasts, we recommend
using the probe flTcluded t7 the
cm?vectiol? oveR.
CONVECTION
®
®
To change the oven temperature
during the Convection Roast cycle,
touch the CONVECTIONROASTpad
and then touch the number pads to
set the new desired temperature.
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 pa d.
[]
[]
Place the oxen rack in the position
that cente_ the fi)od between the
top and bottom of the oxen, Insert
the probe into the meat.
Plug the probe into the outlet in the
oxen. Make sm'e it is pushed all the
wa_ in. Close the o;en (loo_:
[] Touch the
CONVECTION ROAST
pad.
[] Touch the number pads to set the
desired
oven tel//pel';ittll'e,
[] Touch the
PROBE pad.
[] T(>uch the number pads to set the
desired interlml meat teluperature.
[] Touch the START pad.
\4"hen the oven starts to heat, the word
tO will be in the display.
_Mier the internal temperature of the lneat
reaches l ()()°K the changing internal
temperature will be shown in the display.
[] X._q_en the internal temperatm'e of
the meat reaches the nmnber xou
have set, the probe and the oven
ttlI'n oil and the oven control
signals. To stop the signal, touch the
CLEAR/OFFpad. Use hot pads to
remove the
probe
fl'om the too(l.
Do not use tongs to pull on it--they
might damage it.
CAUTION: T o p revent
poss, le burns,
donot unplug theprobefromtheovenoutlet until
the oven has coolecL Do not store the probe lb
the oven.
NOTE:
If the probe is removed from the food before
the f/hal temperature tsreached, a tone will
sound and the display will flash until the probe
is removed from the oven.
Youwi// hear a fan while cookingwith this
feature. Thefan will stop., w hen the door is
opened,but the heat will not turn oK
Youcan use the kitchen tlknereven though you
cannot use timed oven operations.
Convection Roasting Guide
20
Meats Minutes/Lb. Oven Temp. Internal Temp.
Beef Rib,BonelessRib, Rare 20 24 325°F 140°Ft
TopSirloin Medium 2&28 325°F 160°F
(3 to RIbs.) Well 28 32 325°F 170%
BeefTenderloin Rare 10 14 32R°F 140°Ft
Medium 1&18 32R°F 160%
Perk Bonedn,Boneless(3 to 5 Ibs.) 23 27 32R°F 170%
Chops(1/2 to 1" thick) 2 chops 30_5 total 32R°F 170°F
4 chops 35-40 total 32R°F 170°F
6 chops 40-45 total 325°F 170%
Ham Canned,Butt, Shank(3 to 5 Ibs. fully cooked} 1_18 325°F 140%
Lamb Bonedn,Boneless(3 to 5 Ibs.) Medium 17 20 325°F 160°F
Well 20 24 325°F 170°F
Seafood Fish,Whole (3 to 5 Ihs.) 30-40 total 400°F
LobsterTails(0 to 8 oz.each) 20_5 total 350°F
Poultry Whole Chicken(2_4to 31/zIhs.} 2_26 350°F 180 ° 185°F
CornishHens,Unstuffed (1 to 11/L Ihs.) 50 55 total 350°F 180 ° 185°F
Stuffed (1 to 11/L Ihs.) 5R 60 total 350°F 180 ° 185°F
Duckling(4 to 5 Ibs.) 2_26 325°F 180 ° 185°F
Turkey, W hole*
Unstuffed(lOto 16 Ihs.) 8 11 32R°F 180 ° 185°F
Unstuffed (18to 24 Ibs.) 7 10 32R°F 180 ° 185°F
TurkeyBreast(4 to 6 Ibs.) 16 19 32R°F 170%
Slu//ed bsds gv_em/{) _,qui_v 3t)-45 miracles addilim*al *l)asli_ lime. Shidd h'y:s a_ d b*_,asl ,vilh /vil 1opn,'_,e_ l
i)'leH)lownin,< and d_yi_*,go/ slli_*.
4 Th* {X i)(Jm_lmenl o/Ag_'ic*zllun, s(zys "l'a*l, two/L* po/m/a*; but you should h_zoa_ 1hal (:o&i_g il to m_{y I40<I 2 memos
some /ood t_oiso_ i_ly,ol:e,_z_ gsms m<0 su_'_i-i,_,." (%_m_,: ,Sa/e lbod Book. }bu_ Kilche_ Guide. [ SI)A lCe_. flz_*e 19,'_'5.)