How To Set The Oven For Convection Baking Or Roasting; Convection Roasting Guide - GE Monogram Wall Oven Owner's Manual

Using the Convection Oven
I,l?lll Oven
How to set
the oven./br
convection
baking or
roasting
7b avoid pos:siblt, burus, place the shehws in the
cor*_,ct p osition @tim,you tu*vz on the ove_z.
1 Press the CONVFCTION BAKF or
CONVFCTION ROAST pad.
2 Press the number pads to set the desired
oven tel//perat tire.
3 Press tile START pad.
To change tlle oven temperature, press the
CONVECTION BAKE or CONVECTION
ROAST pad and then tile number pads to
set tile new temperature.
When the oven starts to heat, tlle changing
temperature, starting at lO0°K, will be
displayed. When the oven reaches the
temperature you set, 3 beeps will sound.
4 Press the CLF_kR/OFF pad when finished.
@or@
@@@@(9@@@@@
@
NO_I_:
• You will hear a/hn while co&i_g" with convectio_z.
7"hej}zn will stop when the door is ope_zed but the
heat will not tu*w q_
• You m_ O' hear the ove_z clicking" duri_g" bahi_g:
This is normal
Convection
roasting
guide
Meats Minutes/Lb. Oven Temp. Internal Temp.
Beef Rib, Boneless Rib, Rare 20-24 325_K 14@K}
Top Sirloin Medium 24-28 325°K 160'K
(3 to 5 lbs.) Well 28-.32 325°K 17@K
Beef Tenderloin Rare 10-14 325°K 140°K)
Med iu m 14-18 325'K 160"K
Pork Boneqn, Bonele,v_ (3 to 5 lbs.) 23-27 325<K 170°K
Chops (1/2 to 1" thick) 2 chops 30-35 total 325'K 170"K
4 chops 35-40 total 325°K 170'K
6 chops 40-45 total 325'K 170°K
Hmn Caroled, Butt, Shank (3 to 5 lbs.) 14-18 325°K 140'K
(filll} cooked)
Lamb t{oneqn, Boneless (3 to 5 lbs.) Medium 17-20 325°K 16@K
"_\k,ll 2{t-24 325'K 170"K
Seafood Fish, whole (3 to 5 lbs.) 30-40 total 400°F.
Lobster "['nils (6 to 8 oz. each) 20-25 total 350<F.
Potdtry Whole (_hicken
(2½ to
31/2lb'<) 24-26 35@K 18tP-185°K
Cornish }tens k nstuflixl (1 to 1½ lb',.) 50-55 total 350'K 18@-185°K
Stuf_;.'d (1 to 1½ lbs.) 55-60 total 350'>K 18(1°-185'K
I)uckling (4 to 5 lbs.) 24-26 325°K 180°-182"/K
Turkey, whole*
L nstuft_:d (1 t} to 16 lbs.) S-I 1 325°K 180°-185<K
[ nstull>d (18 to 24 lbs.) 7-10 325°K 180°-182"/K
Turkey Breast (4 to 6 lbs.) 16-19 325<K 170°K
* Stu/flcg bi_zZsgv_w_ally _.qui_. 3(_45 mi_zul¢<v a dditio_*aI n_a_li_*glime. Shiehl Iq@ a_d bn.axt with/oii to/m.ve_*t ovo:b_*nt,*i_*ga_zd
d_)'i_*go/_hb*.
77," {25'. l)@a) lme_*¢o/A@'icu/tu_l, segs ]{a)v be¢'Jis /_@ulm; hue 3ou vhould k_*ow Cha¢cooki_ N it to o_d3 140'7"; ,zea_zv some /vod
poixo_*i_*g o_z(l_lixmvma)' survive." (Source: 5@, l'bod Book. );ore Kitche_z (;u£1e. { _,7)A[?_'v..]u_*e16W5.)
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