GE PGS908 Owner's Manual page 23

USiHg the COHvectioH OVert. (on some models)
GEApp/iances.com (U.S.)
www.GEApp/iances.ca(Canada)
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,
How to Set the Oven for Convection Roasting when Using the Probe
Tile display will flash PROBE and tile
[_ _A, qlen the internal tenlperature
of
oven control
will signal if tile probe is
tile meat reaches the number you
inserted into file outlet, and you have not
set a probe temperature and pressed file
START pad.
-77 Place the oven rack in tile
position
that centers tile food between tile
top and bottom of tile oven. Insert
tlle probe into the meat.
[_ Plug the probe into tile outlet in tile
oven. Make sure it is pushed all tile
way in. Close tile oven door
[_ Touch tile
CONVECTION ROAST
pad.
_] Touch tile number pads to set tile
desired oven
temperature.
[_
Touch tile
PROBE pad.
[_ Touch
tile number
pads
to set the
desired internal meat temperature.
[77 Touch tile START pad.
When file oven starts to heat, file word
/-0 will be in the display.
After the internal temperature of the meat
reaches 100°F (38°C), the changing internal
tempe_vtture xdll be shown in the display'.
Convection Roasting Guide
have set, the probe and the oven
mrn off and file oven conuol
signals. To stop the signal, touch the
CLEAR/OH: pad. Use hot pads to
remove tile
probe
flom tile food.
Do
not use tongs to pull on it--they
might damage it.
cautioN:To oo,,++
burns, d o not unplug theprobefromtheoven
outletuntiltheovenhascoolec_ Donotstorethe
probein theoven.
NOTE:
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 turnoff
You canusethekitchentimereventhoughyou
cannot u setimedovenoperations.
Minutes/Lb.
Meats {Minntes/kg) Oven Temp. Internal Temp.
Beef Rib,BonelessRib, Bare 20-24 (44-53) 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. [1.36I<gto 2.27 I<g]) 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 I<g to 2.27I<g])
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(gto 227 I(g]fully 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(TA 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)
* St_{/)Td birds gw,,ralls, r(,q_d_ 30-45 mb_t(,s additio_al roasting time. Shidd hi,_:_a_d br,'ast zgthfi4( to/)n"¢Jertt
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