GE JGS968 Owner's Manual page 22

Using theconvection o ven.
For best results when masting large
turkeys and masts, we recommend
using the probe included in the
convection oven.
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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,
22
How to Set the Oven for Convection Roasting when Using the Probe
Tile display will flash PROBEand tile [_ _3,qlentlle internal temperature of
oven control
will signal if tile probe is
tile meat
reaches
tlle number you
inserted into die oudet, and you have not
set a probe temperature and pressed the
START pad.
[] Place tile oven rack in tile position
that centers tlle food be_,veen the
top and bottom of tile (wen. Insert
die probe into tile meat.
[_ Plug tile probe into tile oudet
in tlle oven. Make sure it is pushed
all the way in. (_lose tile oven doon
[_ Touch tile CONVECTION ROASTpad.
[_] Touch tile number pads to set tile
desired oven temperature.
[_ Touch tile PROBE pad.
[_ Touch tile number pads to set tlle
desired internal meat temperature.
Touch the START pad.
When file oven starts to heat, film word
tO will be in file display.
After the internal temperature of the meat
reaches 100°F (38°C),/he changing interred
/empmvmue will be sho,_ in the display.
have set, the probe and the oven
mrn off and die oven conUol
sigma/s. To stop tile signal, touch
tile CLEAR/OFFpad. Use hot pads
to remove tile probe from tile food.
Do not use tongs to pull on it--
they might damage it.
a,CAUTION: To
burns, d o not unplug theprobefromtheoven
outletuntiltheovenhascoolecZ Donotstore
theprobein theoven.
NOTE:
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If theprobeisremoved from thefoodbefore
thefinal temperature i sreached, a tonewill
soundandthedisplay will flashuntiltheprobe
is removed fromtheoven.
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You will heara fanwhilecooking with this
feature.Thefanwill stop whenthedooris
opened, but theheatwill not turnoK
You canusethekitchentimereventhoughyou
cannot u setimedovenoperations.
Convection Roasting Guide
Minutes/Lb.
Meats {Minntes/kg) OvenTemp. InternalTemp.
Beef Bib, BonelessRib, Rare 20-24 (44-63) 325°F(163°C) 140°F(60°C)t
TopSirloin Medium 24-28 (53-62) 325°F(163°C) 160°F(71°C)
(3 to 5 Ibs. [1.36kg to 2.27 kg]) Well 28-32 (62_1) 325°F(163°C) 170°F(77°C)
BeefTenderloin Bare 10-14 (22_1) 325°F(163°C) 140°F(60°C)t
Medium 1_18 (31-40) 325°F(163°C) 160°F(71°C)
Pork Bone-In,Boneless(3 to 5 Ibs. 23 27 (51-60) 325°F(163°C) 170°F(77°C)
[1.36 kgto 2.27kg])
Chops(1/2" to 1" 2 chops 30-35(66-77)total 325°F(163°C) 170°F(77°C)
[1.3 cmto 2.5 cm] thick) 4 chops 3540 (77-88) total 325°F(163°C) 170°F(77°C)
6 chops 4045(88@9)total 325°F(163°C) 170°F(77°C)
Ham Canned,Butt, Shank(3 to 5 Ibs. 1_18 (31-40) 325°F(163°C) 140°F(60°C)
[1.36 I<g to 2.27I<g] f ully cooked)
Lamb Bone-In,Boneless(3 to 5 Ibs. Medium 17-20 (37-44) 325°F(163°C) 160°F(71°C)
[1.36 I<g to 227 I<g]) Well 20 24 (44 53) 325°F(163°C) 170°F(77°C)
Seafood Fish, Whole(3 to 5 Ibs. [1.36 I<g to 227 I<g]) 3040 (66-88) total 400°F(204°C)
LobsterTails (6 to 8 oz.[170 g to 227g] each) 20_5 (44-55)total 350°F(177°C)
Poultry Whole Chicken(2_A to 3_AIbs. 2_26 (53 57) 350°F(177°C) 180 ° 185°F(82°-85°C)
[1.13 I<g to 1.59I<g])
CornishHens,Unstuffed (1 to lY2 Ibs. 50 55 350°F(177°C) 180 ° 185°F(82°-85°C)
[0.45 I<g to 0.68I<g]) (110 121)total
Stuffed (1 to 11A Ibs. 55-60 350°F(177°C) 180 ° 185°F(82°-85°C)
[0.45 I<g to 0.68I<g]) (121 132)total
Duckling(4 to 5 Ibs. [1.81I<g to 227 I<g]) 2_26 (53 57) 325°F(163°C) 180 ° 185°F(82°-85°C)
Turkey, W hole_
Unstuffed(10 to 16 lbs.[4£4 I<g to 726 I<g]) 8-11 (18-24) 325°F(163°C) 180°-185°F(82°-85°C}
Unstuffed(18 to 24 Ibs.[8.16 I<g to 10.89I<g]) 7 10(15-22) 325°F(163°C) 180 ° 185°F(82°-85°C)
TurkeyBreast(4 to 6 Ibs. [1.81I<gto 2.72I<g]) 16 19 (35_42) 325°F(163°C) 170°F(77°C)