GE Monogram ZET3038 Owner's Manual page 27

How to set
a delayed
start and
automatic
stop
)Du can se: lke oven (Ymtm! to (l(:l(t)-,_l(t_f the oven, cuok fi:_
Make sure tile clock shows tile COlTerl time of day,
1 Select CONVECTION.
2 Oil double o'_en models, select upper or
lower ()veil,
Select CONV MULTI fl)r multi-rack
convection baking. This mode is used for
cooking food itelns Oil more than one rack
(i.e., 2, 3 or more racks) at the same time ill
convection bake. See _\/IUh-/_ad¢" ) Bal¢in<g"
section fl)r more information.
Select CONIC* 1-RACK i6r one rack
convection baking,. This mode is used for
cooking food items on onl) one rack in
convection bake.
Select CONVROAST for convection roasting.
4 Press the number pads to set the desired
o\e/l telllperattlre,
5 Select OPTIONS,
6 Select TIMED BAKE.
7 /_!sing tile number pads, enter tile desired
corn ection cooking time.
NO"I_: 77_e time countdown will not start until qfl,,r
the oven is prPheated.
8 Select ENTER,
9 Select OPTIONS.
10 Select DELAY BAKE.
11 Llsing tile number pads, enter tile time of
dav
VOtl want
tile
ovell to tHrll oil alld
stall
cooking.
12 Select ENTER,
13 Select START.
If you would
like to check tile times
you
have
set, select REVIEW TIMES.
Y/u
have tile option
to see dell) time, chick, cook time or timer.
\'Vhen the oven starts to heat, tile changino
temperature, ,startino, <_,at 100°F, will be displa) ed.
IAhen tile o',en reaches tile temperature }ou
set, 3 beeps will sound.
Tile oven will continue to cook t6r tile
progranlmed amount of time..4tier the (ooldng"
time has ended, the oven will prompt the user to add
"MOR£ 77ME" to./hrtker _ook /bod !/ desired. Add
additional time by sele_th_£" MORE TIME. Enter
traditional _oohing" time in minutes and seM t
S77ART, Press CLEAR/ObT pad !If hod h(:s finished
cooking. The o:en Mll turn off automatically,
unless tile WARM feature was set. See tile
Settings section.
Press tile CLFAR/OFF pad to clear tile display.
* 5'suff<.d birth gr_,o-,&
wquM: 31_45 mMuf_,s
additio_*al _vavli_*g lhne.
5'/tieM D_:_ acid b_z'as/
wi/h/oil Io p_:ocnt
ov<'fin_nP_zi_:g a_ld
(h)'i_g o/ sl:M.
{ 77te {:S. D@a_lm,,nt o/
_<_T}CZtlllOf Says
"17m7"
t:e<jLs/*@ul(n; I:ut you
_houAl know thal cookM<g
it h: otd)' ]40°]" tm'aTl_
_o,:e /ood poism*Mg
O)_?l?TtSlllf la(I)' Sltl ui_)g."
(<%my€,: , ";a/u ]{_od 17001:.
)'om Kitcfl_* (;tdd¢.
USIJA tM* Jum, 19<s>5_)
Meats
Beef
Pork
Rib, Boneless Rib,
Top Sirloin
(3 to 7, lbs.)
Beef "Ibnderloin
Bone-in, Boneless (3 to 5 lbs.)
Chops (1/2 to 1" thick)
R_lr(
Medi_nl
Well
Rare
Medium
2 chops
4 chops
6 chops
Intenlal Temp,
140°KI
160°F
170'F
140'KI
160'F
170T
170°F
170'F
170°F
140°F
I{;0'F
170T
Minutes/Lb.
20-24
24-28
28-32
10-14
14-18
23-27
30-3,5 total
3,5-40 total
40-4,5 total
14-18
17-20
20-24
30-40 total
20-25 total
24-26
`50-`5,5 total
,5,5-60 total
24-26
Oven Temp.
325°F
325°F
325°F
325'F
325°F
325°F
325°F
325"F
325°F
325°F
325°F
325:T
400'F
350T
3`50T
350T
350°F
`<425:T
Ham Caroled, gmL Shank (3 to ,5 lbs. fully cooked)
Lamb Bone-in, Boneless (3 to ,5 lbs.) M(dium
Well
Seafood Fish, whole (.<4 to 5 lbs.)
l,obster Tails (6 to 8 oz. {ach)
Poultry Whol( Chicken (2V-, to .<4V2 lbs.) 180'-185 T
Cornish liens Uilstullcd (1 to IV2 lbs.) 180'-185"F
Stul]_d (1 to IV_,lbs.) 180°-185 T
Dm'kling (4 to ,5 lbs.) 180'-185 T
Turke}, whole*
tli)stul]id (10 to 16 Ills.) 8-] 1 325"F 180'-18`5°F
[i nstullcd (18 to 24 lbs.) 7-10 325°F 180'-18`5°F
TmPkey Breast (4 to 6 lbs.) 16-19 325°F ] 70T
27