Introduction - GE JS998 Series Technical Service Manual

The GE Profile oven with Trivection™ technology is a microwave-assist wall oven designed to cook food
up to five times faster than a traditional oven. This oven gives the user the flexibility to cook food in
traditional cooking modes (bake or broil), convection modes (convection bake and convection roast) or
in speedcook modes (speed bake and speed broil). This oven features easy-to-use controls that will
guide you through oven operations.

Introduction

Bake
Baking is cooking with heated air. The
upper and lower elements cycle back and
forth to heat the air and maintain
temperature. Used for traditional baking
and roasting. Best for delicate items.
Broil
Heat is provided by the upper element
to broil your food. May be used with the
oven door open or closed.
Convection Bake—Multi and Single Rack
Heat is provided by the element in the
back of the oven, along with the upper
and lower elements. The air is circulated
with a reversing fan system. The fan will
change directions to provide optimal
Convection Roast
Heat is provided by the upper element
and circulated with the reversing fan
system. The fan will change directions to
provide optimal evenness and browning.
Good for roasting large tender cuts of
Speed Bake
Heat is provided by the three elements
and microwave. The exact combination
of elements is automatically determined
by the food category selected. Air is
Speed Broil
Heat is provided by the upper element
and microwave. Air is circulated with the
reversing fan system described above.
Oven door must be closed. Ideal for
broiling foods to medium to well done
– 4 –
evenness and browning. The Multi Rack
option is ideal for evenly baking foods
when using more than one rack. The
1 Rack option, used for one rack of food,
cooks food faster than BAKE mode.
meat or poultry, uncovered. Roasts foods
up to 25% faster.
circulated with the reversing fan system
described above. Ideal for baking and
roasting foods up to five times faster.
doneness levels two times faster than
traditional broil.