GE P2S975 Owner's Manual page 20

Using the convection oven.
For best results when roasting
large turkeys and roasts, we
recommend using the probe
included in the convection oven.
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How to Set the Oven for Convection Roasting when Using the Probe
The display will flash PROBEand the oven r_l When the internal temperature of the
control will signal if the probe is inserted into meat reaches the number you have set,
the outlet, and you have not set a probe
temperature and pressed the STARTpad.
[] Placethe oven rack in the position that
centers the food between the top and
bottom of the oven. Insert the probe into
the meat.
[] Plugthe probe into the outlet in
the oven. Hake sure it is pushed
all the way in. Closethe oven door.
[] Touch the CONVECTION ROASTpad.
[] Touch the number pads to set the desired
oven temperature.
r_ Touch the PROBEpad.
r61 Touch the number pads to set the desired
internal meat temperature.
[Z] Touch the STARTpad.
When the oven starts to heat, the word LO will
be in the display.
After the internaltemperature of the meat reaches
IO0°F(38°C), the changinginternaltemperature
will be shown in the display.
the probe and the oven turn off and the
oven control signals.To stop the signal,
touch the CLEAR/OFFpad. Use hot pads
to remove the probe from the food. Do not
use tongs to pull on it-they might
damage it.
ACAUTION: To
prevent possible
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 cookingwith this
feature. Thefan will stop when the door is
opened, but the heat will not turn off.
You can use the kitchen timer even though
you cannot use timed oven operations.
To change the oven temperature
during the Convection Roast cycle,
touch the CONVECTION ROAST
pad and then touch the number
pads to set the new desired
temperature.
20
Convection Roasting Guide
Minutes/Lb.
Meats (Plinutes/kgJ Oven Temp. Internal Temp.
Beef Rib. Boneless Rib, Rare 20-24 (44-55) 325°F (163°C) 140°F (60°C)t
Top Sirloin Hedium 24-28 (53-62) 325°F (163°C) 160°F (71°C)
{3 to 5 Ibs. [1.36 kg to 2.27 kg]) Well 28-32 {62-71) 325°F (163°C) 170°F (77°C)
Beef Tenderloin Rare 10-14 (22-31) 32S°F (163°C) 140°F {60°C)t
Medium 14-18 (31-40) 32S°F (163°C) 160°F (71°C)
Pork Bone-ln, Boneless (3 to S Ibs. 23-27 (51-60) 325°F (163°C) 170°F (77°C)
[1.36 kg to 2.27 kg])
Chops (i/2 to i" 2 chops 30-35 (66-77} total 32S°F (163°C) 170°F (77°C)
[1.3 cm to 2.5 col thick) 4 chops 35-40 (77-88)total 32S°F (163°C) 170°F (77°C)
6 chops q0-45 (88-99)total 32S°F (163°C) 170°F (77°C)
Ham Canned, Butt, Shank {3 to 5 Ibs. 14-18 {31-40) 325°F (163°C) 140°F (60°C)
[1.36 kg to 2.27 kg] fully cooked)
Lomb Bone-In, Boneless (3 to S Ibs. Hedium 17-20 (37-44) 325°F (163°C) 160°F (71°C)
[1.36 kg to 2.27 kg]) Well 20-24 (44-53) 325°F (163°C) 170°F (77°C)
Seafood Fish, Whole (3 to 5 Ibs. [1.36 kg to 2.27 kg]) 30-40 (66-88}total 400°F (204°C)
Lobster Tails (6 to 8 oz. [170 g to 227 g] each) 2%25 (z,4-55} t otal 350°F (177°C)
Poultry Whole Chicken (2V_to 3Y_Ibs. 24-26 (53-57) 350°F (177°C) 180°-185°F(82°-85°C}
[1.13 kg to 1.59 kg])
Cornish Hens. Unstuffed (1 to 1½ Ibs. 50-55 350°F (177°C) 180°-185%(82°-85°C}
[0.45 kg to 0.68 kg]) (110-121) total
Stuffed (i to 1½ Ibs. 55-60 350°F (177°C) 180°-185% (82°-85°C}
[0.45 kg to 0.68 kg]) (121-132) total
Duckling (4 to 5 Ibs. [1.81 kg to 2.27 kg]) 24-26 {53-57) 325°F (163°C) 180°-185°F(82°-85°C}
Turkey, Whole*
Unstuffed {i0 to 16 lbs. [4.54 kg to 7.26 kg]) 8-11 {18-24) 325°F (163°C) 180°-185°F(82°-85°C}
Unstuffed (18 to 24 lbs. [8.16 kg to 10.89 kg]l 7-10 (15-22) 325°F (163°C) 180°-185%(82°-85°C}
Turkey Breast {4 to 6 Ibs. [1.81 kg to 2.72 kg]) 16-19 {35-42) 325°F (163°C) 170°F (77°C)
* Stuffed birds generally require 30-45 minutes additional roasting time. Shield legs and breast with foil to prevent
overbrowning and drying of skin.
f The U.S.Department of Agriculture says "Rare beef is popular, butyou should know that cooking it to only 140°F (60°C) means
some food poisoning organisms may survive:' ISource: Safe Food Book. Your Kitchen Guide. USDA Rev. June 1985.)