GE PGS908 Owner's Manual page 23

the convection oven. (on some models)
GEAppliances.com (U.SJ
www.GEAppliances.ca (Canadal
For best results when roasting
large turkeys and roasts, we
recommend using the probe
included in the convection oven.
EEUbJ
EEr-quuEE
r-qEEubJ
EE uuE]
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.
How to Set the Oven for Convection Rousting when Using the Probe
The display will flash PROBEand the oven [] 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.
[Z] Placethe oven rack in the position that
centers the food between the top and
bottom of the oven. Insert the probe into
the meat.
[] Plug the probe into the outlet in the oven.
Hake sure it is pushed all the way in. Close
the oven door.
r_ Touch the CONVECTION ROAST pad.
rd] Touch the number pads to set the desired
oven temperature.
[] Touch the PROBEpad.
r_ Touch the number pads to set the desired
internal meat temperature.
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.
I-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
100°F(38°C), the changinginternaltemperature
will be shown in the display.
Convection Rousting Guide
Meats
Beef Rib, Boneless Rib, Rare
Top Sirloin Medium
(3 to 5 Ibs. [1.36 k9 to 2.27 kg]) Well
Beef Tenderloin Rare
Medium
^ CAUTION: To
prevent possible
bums, 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 cooking with 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 usetimed oven operations.
Minutes/Lb.
(Minutes/kg}
20-24 (44-53)
24-28 (53-62)
28-32 (62-71)
10-14 (22-31)
14-18 (31-40)
Oven Temp.
325% (163°C)
325% 1163°C1
325°F (16300
325% 1163°C1
325°F (163°C1
Internal Temp.
140°F (60°O1 .
160°F (71°C)
170°F (77°0
140°F (60°O1 -
160°F (71°C)
Pork Bone-In, Boneless (3 to 5 Ibs. 23-27 (51-60) 325% (163°C) 170°F (77°C)
[1.36 kg to 2.27 kg])
Chops (1/2 to 1" 2 chops 30-35 (66-77)total 325% (163°C) 170°F (77°C)
[1.3 cm to 2.5 cm] thick) 4 chops 35-40 (77-88)total 325% (163°C) 170°F (77°C)
6 chops 40-45(88-99)total 325°F (163°C) 170°F (77°C)
Hem Canned, Butt, Shank (3 to 5 Ibs. 14-18 (31-40) 325% (163°C) 140°F (60°C)
[1:36 kq to 2:27 kg] ful!y cooked!
Seofood
Poultry
Lomb Bone-In, Boneless (3 to 5 Ibs. Medium
[1.36 k9 to 2.27 kg]) Well
Fish,Whole (3 to 5 Ibs. [1.56 kg to 2.27 kg])
LobsterTails (6 to 8 oz. [170 g to 227 g] each)
Whole Chicken (2½ to 3½ Ibs.
[i.13 kg to 1.59
kg])
Cornish Hens, Unstuffed (ito iV9Ibs.
[0.45 kg to 0.68 kg])
Stuffed (1 to 1Y2Ibm
[0.45 kg to 0.68 kg])
Duckling (4 to 5 Ibs. [1.81 kg to 2.27 kg])
Turkey, Whole*
Unstuffed (i0to 16 Ibs. [4.54 kg to 7.26 kg])
Unstuffed (18 to 24 Ibs. [8.16kg to 10.89kg])
17-20 (37-44)
20-24 (44-53)
30-40 (66-88) total
20-25 (44-55) total
24-26
153-571
325% (163°C)
325% (163°C)
400°F (204°C)
350°F (177°C)
350%
(177°C)
160% (71°C)
170°F (77°C)
180°-185°F (82°-85°C)
50-55 (110-121) 350°F (177°C 180°-185°F(82°-85°0
total
55-60 350°F (177°C1 180°-185°F(82°-85°O
(121-132) total
24-26 (53-57) 325% (163°0 180°-185°F(82°-85°C)
8-11 (18-24) 325°F (163°C) 180°-185°F(82°-85°C)
7-10 (15-22) 325°F (163°C) 180°-185°F(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)
_revent overbrowning
* Stuffed birds generally require 30 45 minutes additional masting time. Shield legs and breast with foil to
and drying of skin.
? The U.f Deportment of Agriculture says "Rare beef is popular, butyou should know that cooking it to only 140°F (50°C) means some
food poisoning organisms may survive; (Soume: Safe Food Book. Your Kitchen Guide. USDA Rev. June 1985.) 2 3