GE JTP95 Owner's Manual page 34

Using the lower convectionoven.
For best results when roasting large
turkeys and roasts, we recommend
using the probe included in the
convection oven,
ii _ i _ ii_i i_
To change the oven temperature
during the Convection Roast cycle,
press the CONVECTIONROAST pad
and then press the number pads to
set the new desired temperature.
34
How to Set the Oven for Convection Roasting when Using the Probe
The display will flash PROBEand the oven
control will signal if tt_e probe is inserted
into the oudet, andyou have not set a
probe mmperaulre and pressed tt_e
STARTpad.
[] Place tt_e shelf in tt_e 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 ROASTpad.
[_ Press the number pads to set the
desired oven temperature.
_]
Press the PROBE pad.
[_ Press the nmnber pads to set the
desired internal meat temperature.
Press the START pad.
When the oven stm'ts to heat, the word tO
will be in the display. M_er the internal
temperature of the meat reaches 1O0 °F.,
the changing internal temperature will be
shown in the display.
Convection Roasting Guide
%
When the internal temperature of
the meat reaches the temperature
you have set, tt_e probe and tt_e oven
turn offand tt_e oven control signals.
To stop the signal, press the
CLEAR/OFFpad. Use hot pads to
remove tt_e probe from the fi)od. Do
not use tongs to pull on it-they
might dmnage it.
CAUTION'. Toprevent p ossible bums,do not
unplug theprobefromtheovenoutletuntilthe
ovenhascooled. D onotstoretheprobein the
cooking center
NOTE:
If theprobeisremoved from thefoodbefore
thefinal temperature i sreached, a tonewill
soundandthedisplay wit flashuntiltheprobe
is removed fromtheoven.
You will heara fanwhilecooking with this
feature.Thefanwill stop whenthedooris
opened but theheatwill not turnoff.
; You canusethetimereventhough youcannot
usetimedovenoperations.
Meats Minutes/Lb. Oven Temp. Internal Temp.
Beef Rib,BonelessRib, Rare 20-24 325°F. 140°F.1 -
TopSirloin Medium 24-28 325°E 160°E
(3 to 5 Ibs.) Well 28-32 325°E 170°E
BeefTenderloin Rare 10-14 325°E 140°E1 -
Medium 14-18 325°E 160°E
Perk Bone-in,Boneless(3 to 5 Ibs.) 23-27 325°R 170°E
Chops(1/2 to 1" thick) 2 chops 30-35 total 325°E 170°E
4 chops 35-40 total 325°E 170°E
6 chops 40-45 total 325°E 170°E
Ham Canned,Butt, Shank(3 to 5 Ibs. fully cooked) 14-18 325°E 140°E
Lamb Bone-in,Boneless(3 to 5 Ibs.) Medium 17-20 325°E 160°E
Well 20-24 325°E 170°E
Seafeed Fish, whole (3 to 5 Ibs.) 30-40 total 400°E
LobsterTails (6 to 8 oz.each) 20-25 total 350°E
Poultry Whole Chicken(2_/_ to 31/_ Ibs.) 24-26 350°E 180°-185°E
CornishHensUnstuffed(1 to 11/2 Ibs.) 50-55 total 350°E 180°-185°E
Stuffed (1to 1V2 Ibs.) 55-60 total 350°E 180°-185°E
Duckling(4 to 5 Ibs.) 24-26 325°E 180°-185°E
Turkey, w hole*
Unstuffed(10 to 16 Ibs.) 8-11 325°E 180°-185° E
Unstuffed(18 to 24 Ibs.) 7-10 325°E 180°-185°E
TurkeyBreast(4 to 6 Ibs.) 16-19 325°E 170°E
* St'qJ]hd birds oqent_ally _4qui_4 30-45 mirlules additiorml _Jastirloq time. Shield I_%_arid breast withfifil to pt_*_Jentovt_
browni%_ artd dL_,irt_of shirt,
+ The (h & l)@a_f#wnt qJAg_4_uffuz_" says "[¢a_v &>qJ'is poilu hn; Nd you should hnow thai ('oohi_g it to only l 4& [: means
some jbod poisonin?q o_garfisms may su_'_five. "(Sourac Sqfi, [bod Book. Your Kitchtm ( ;uide. USI)A Rev.,]ur_e 1995.)