GE JS998 Owner's Manual page 32

Usingthe timed features for convectioncooking.
How to Set a Delayed Start and Automatic Stop
[]
[]
[]
YOU canset the ovencontrol to delay-startthe oven,
cookfor a specificlengthof time and thenturn off
automatica/l_
Make sm'e the clock sho_:s the correct time
of da)'.
[]
Select
CONVECTION.
[] Select CONVMULTItor multi-rack
convection baking. This mode is
used for cooking food items on
more than one rack (i.e., 2, 3 or
more racks) at tile same time in
convection bake. See Multi-Rack
Baking section for more infimnation.
Select CONV I-RACKIor one rack
convection baking. This mode is
used tOT cooking fi)od items on only
one rack in convection bake.
Select
CONVROASTIor convection
roasting.
Press tile number pads to set tile
desired oven tempemtm'e.
SelectOPTIONS
Select
TIMED BAKE.
[] Using tile number pads, enter tile
desired comecfion cooking time.
NOTE: Thetithe countdown will not start until
after the oven is preheated
[] Select
ENTER.
[] Select
OPTIONS.
[] Select
DELAYBAKE.
[] Using tile nmnber pads, enter tile
time of day }ou want tile oxen to
tuI'n on and S[_lI'[ cooking.
[] Select ENTER.
[] Select
START.
If you would like to check tile times you,
haxe set, select
REVIEWTIMES.
You have
the option to see delta time, clock, cook
time or timex:
\_]/en tile oven starts to heat, tile
changing temperatm'e, starting at 100°g
will be displayed. When tile oven reaches
tile temperatm'e you set, 3 beeps will
S{ }/ln(1.
Tile oven will continue to cook for tile
programmed amo/mt of time.
After the
cookbgtl_ne hasended,theovenwill promptthe
userto add "MORETIME" to furthercookfood
if desiredAddadditional t imebyse/ectbg
MORETIME Entertraditional cooking tknein
minutes andselect$TAR[ PressCLEAR/OFF
padif foodhasfl?}lshed c ookl?_g. The oven will
ttlI'I1 oil autoinaticall,v, tlllless tile
WARM
teatm'e was set. See tile
Settings
section.
Press tile CLEAR/OFFpad to clear
tile display:
32
Convection Roasting Guide
Meats Minutes/Lb. Oven Temp. Internal Temp.
Beef Rib,BonelessRib, Rare 20 24 325°F 140°Ft
TopSirloin Medium 2&28 325°F 160°F
(3 to 5 Ibs.) Well 28 32 325°F 170%
BeefTenderloin Rare 10 14 325°F 140°Ft
Medium 1&18 325°F 160%
Perk Bonedn,Boneless(3 to 5 Ibs.) 23 27 325°F 170%
Chops(1/2 to 1" thick) 2 chops 30_5 total 325°F 170°F
4 chops 35-40 total 325°F 170°F
6 chops 40-45 total 325°F 170%
Ham Canned,Butt, Shank(3 to 5 Ibs. fully cooked} 1_18 325°F 140%
Lamb Bonedn,Boneless(3 to 5 Ibs.) Medium 17 20 325°F 160°F
Well 20 24 325°F 170°F
Seafood Fish,whole (3 to 5 Ibs.) 30-40 total 400°F
LobsterTails(6 to 8 oz.each) 20_5 total 350°F
Poultry Whole Chicken(2_ to 31/zIhs.} 2_26 350°F 180 ° 185°F
CornishHensUnstuffed(1 to IY_Ibs.) 50 55 total 350°F 180 ° 185°F
Stuffed (1 to 11/L Ihs.) 55 60 total 350°F 180 ° 185°F
Duckling(4 to 5 Ibs.) 2_26 325°F 180 ° 185°F
Turkey, w hole*
Unstuffed (10to 16 Ihs.) 8 11 325°F 180 ° 185°F
Unstuffed (18to 24 Ibs.) 7 10 325°F 180 ° 185%
TurkeyBreast(4 to 6 Ibs.) 16 19 325°F 170%
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o'ze_¢n)wnhl,_ a_ d d_i_i_ N o/ *kin.
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