GE JT965 Owner's Manual page 36

Using the lower convection oven.
For best results when roasting large
turkeys and roasts, we recommend
ushTgthe probe included d7the
COl?Veotio!? oveR.
CONVECTION
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To change the oven temperature
during the Convection Roast cycle,
press the CONVECTION ROAST pad
and then press 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
oven control will signal if the })robe is
inserted into tile outlet, and
you have
not
set a probe temperature and pressed tile
START pad.
[] PEwe the rack in the position that
best centel_ the fbod in/he o\ en.
Insert the probe into the me;it,
[] Plug the probe into the outlet in the
o\en. Make sm'e it is pushed all the
way in. Close tile o_en dool:
[] Press tile
CONVECTION ROAST
pad.
] Press tile number pads to set the
desired oven temperature.
[] Press tile
PROBE p_d,
] Press tile munber }x_ds to set the
desired internal me_t temperature.
[] Press tile
START p_d.
_hen tile oven staxls to heat, tile _ord
tO will be in tile disi)l_Lv. _Mter tile infernal
temi)emture of tile meat ieacbes 100 K
tile cbmlgim,, _ internal tem})eramre will
be shown in tile displ_ly.
] _en tile internal temperatm'e of
tile meat reaches tile temperature
you have set, tile probe and the
()_Pn tt/rll ()_ and
tile
oven COlltro]
signals. To stop tile signal, press tile
CLEAR/OEEpad. Use hot pads to
remo\ e tile probe ti'om tile fbod.
Do not use tongs to pull on it--they
might damage it.
CAUTION: To prevent p ossible burns, d o not
unplug theprobefromtheovenoutletuntil the
ovenhascoo/e_Donotstoretheprobe/bthe
cook/bg center,
NOTE:
iJi:_ If theprobeIsremoved fromthe foodbefore
the finaltemperature i sreached, a tonewill
soundandthedisplay will flashuntiltheprobe
is removed fromtheoven.
iJi:_ Y ouwill hear a fan while cooktbg with this
feature. The fan will stop when the door is
openedbut the heat will not turn oK
!;_: Y ou canusethefl?ner e venthoughyoucannot
usetimedovenoperations
Convection Roasting Guide
Meats
Beef Rib,BonelessRib,
TopSirloin
(3 to RIbs.)
BeefTenderloin
Pork
Ham
Lomb
Poultry
Minutes/Lb. Oven Temp. Internal Temp.
Rare 20 24 325°F 140'_Ft
Mediurn 2_28 325'_F 160°F
Well 28 32 325°F 170°F
Rare 10 14 325°F 140°Ft
Medium 1_18 325°F 160°F
Bonedn,Boneless(3 to RIbs.) 23 27 325°F 170°F
Canned,Butt, Shank(3 to 5 Ibs. fully cooked) 1_18 325°F 140°F
Bonedn,Boneless(3 to 5 Ibs.) Medium 17 20 325°F 160°F
Well 20 24 325°F 170°F
Whole Chicken(2_ to 31/zIbs.) 2_26 325°F 180 ° 185°F
CornishHens,Unstuffed (1 to 11/z Ibs.) 50 55 total 325°F 180 ° 185°F
Stuffed (1 to 11/L Ihs.) 55 60 total 325°F 180 ° 185°F
Duckling(4 to 5 Ibs.) 2_26 325°F 180 ° 185°F
Turkey, w hole*
Unstuffed(lOto 16 Ibs.) 8 11 325°F 180 ° 185°F
Unstuffed (18to 24 Ibs.) 7 10 325°F 180 ° 185°F
TurkeyBreast(4 to 6 Ibs./ 16 19 325°F 170°F
'_ Stu//ed hi)sis gv')_e_zll/) _,q_li_v 30-45 mi)_ute_ additim*al n)asti) time. ShiHd h;z4:_ m d b_z'ast ,_fi/h tvil to pn,'l,e_ t
t The _5. D@mCme_l o/Agric_lliun" fa) f "7"mv/)('_,/£f D@u/m; but you should h_ow thai cooki_N it to only I401 mem_
_ome /ood ))i_m*i_ N o_N_n ifmf may fu)'_i'_,('. " (Sough:e: 5)1[(,l'}x)d Book. }'ou_ Ki1(1_4 _ Guide. t i%l)A t_a fit_e 1985.)
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