GE JTP95 Owner's Manual page 34

Usingthelower 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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To change the oven temperature
during the Convection Roast cycle,
press the CONVECTION ROASTpad
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 tt_e oven
control will signal if the probe is inserted
into the outlet, andyou have not set a
probe mmperaulre and pressed the
SrARTpad.
[_ Place the shelf in the lowest position
(A). Insert tt_e probe into tt_e meat.
Ph-N the pr°be int° the °utlet in the
oven. Make sure it is pushed all the
way in. Close tt_e oven door.
[_] Press tt_e CONVECTION R OASTpad.
[_ Press tt_e number pads to set tl_e
desired oven temperature.
[_
Press tt_e PROBEpad.
[_ Press tt_e nmnber pads to set the
desired internal meat temperature.
[_
Press tt_e STARTpad.
When tt_e oven starts to heat, the word tO
will be in tl_e display. M_er tl_e intenml
temperature of tl_e meat reaches 100oF.,
the ctmnging internal temperature will be
shown in tt_e display.
Convection Roasting Guide
%
When tt_e internal temperature of
the meat reaches the temperature
you have set, the probe and the oven
turn offand tt_e oven control signals.
To stop d_e signal, press tl_e
CLEAR/OFFpad.Use hot pads to
remove the probe Kom the %o(t. Do
not use tongs to pull on it-they
might damage it.
CAUTION: T oprevent p ossible burns, d o not
unplug theprobefromtheovenoutletuntilthe
ovenhascooled, D onotstoretheprobein the
cooking center
NOTE:
/f theprobeisremoved fromthefoodbefore
thefinal temperature i sreached, a tonewill
soundandthedisplay will flashuntil theprobe
isremoved fromtheoven,
You will heara fan whilecooking with this
feature,The fan will stop whenthedooris
opened but theheatwill notturnoft:
You canusethetimereventhough youcannot
usetimedovenoperations,
Meats Minutes/Lb. Oven
Temp. InternalTemp.
Beef Rib,BonelessRib, Rare 20-24 325°F. 140°F._
TopSirloin Medium 24-28 325°R 160°R
(3 to 5 Ibs.) Well 28-32 325°R 170°R
Beef Tenderloin Rare 10-14 325°R 140°F.?
Medium 14-18 325°R 160°F.
Pork Bone-in,Boneless(3 to 5 Ibs.) 23-27 325°R 170°R
Chops(1/2 to 1" thick) 2 chops 30-35 total 325°R 170°R
4 chops 35-40 total 325°R 170°R
6 chops 40-45 total 325°R 170°F.
Ham Canned,Butt, Shank(3 to 5 Ibs. fully cooked) 14-18 325°R 140°R
Lamb Bone-in,Boneless(3 to 5 Ibs.) Medium 17-20 325°R 160°R
Well 20-24 325°R 170°F.
Seafood Fish, whole (3to 5 Ibs.) 30-40 total 400°R
LobsterTails(6 to 8 oz.each) 20-25 total 350°E
Poultry Whole Chicken(2Y,to 37, Ibs.) 24-26 350°R 180°-185°R
CornishHensUnstuffed(1 to 17, Ibs.) 50-55 total 350°E 180°-185°E
Stuffed (1to lY, Ibs.) 55-60 total 350°R 180°-185°R
Duckling(4 to 5 Ibs.) 24-26 325°R 180°-185°R
Turkey, w hole*
Unstuffed (10to 16 Ibs.) 8-11 325°R 180°-185°R
Unstuffed (18to 24 Ibs.) 7-10 325°R 180°-185°R
TurkeyBreast (4to 6 Ibs.) 16-19 325°R 170°F.
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