GE PT916 Owner's Manual page 14

Using theconvection oven.
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,
press the Convection Roast pad
and then press the number pads
to set the new desired temperature.
14
How to Set the Oven for Convection Roasting when Using the Probe
The display will fl_Lsll PROBEand die oven
conuol will signal if file probe is inserted
into file outlet,
and you
have not set
a p_obe tempe_atme and pressed
the Start pad.
[_ Place the iack in the lowest position
(A). Insert the probe into the meat°
[_ Plug the probe into the oudet
in the oven. Make sure it is pushed
all the way in. Close the oven door°
[_] P_ess the Convection Roast pad.
[_ Press [lie number pads 1o set
the desired oven temperature°
[_ Press the Probe pad.
[_ Press the number pads 1o set tile
desired inten_a| meat temperature.
[77 Press the Start pad.
When the oven starts to heat, the word
tO will be in the display.
After the inten_a[ tempetatme of the meat
reaches 100°K the changing inten_a[
temperatme will be shown in the display°
Convection Roasting Guide
[_] ¼,qlen the intenla/tempe_atme of
the meat ieaches the number you
have set, the probe and the oven
tmn off and file oven conuol
sigma/s. To stop the signal,
pxess
the
Clear/Offpad.
Use hot
pads to
,emove the probe
flom
the food.
Do not use tongs to pull on it--
they might damage it.
CAUTION: T o p revent
possible
burns, d o notunplug theprobefromtheoven
outletuntiltheovenhascoole_Donotstore
theprobein the oven.
NOTE:
If theprobeisremoved fromthefoodbefore
thefinal temperature i s reached, a tonewill
soundandthedisplaywill flashuntiltheprobe
is removed fromtheoven.
You will heara fanwhilecooking with this
feature.Thefanwill stopwhenthedoor
is opened, but theheatwill not turnoff
You canusethetimereventhough youcannot
usetimedovenoperations.
Ondouble ovenmodels, y ouwill notbe able
tousetheprobein theupperovenduring
timedovenoperations. This is because, with
theprobe,youarecooking bytemperature
ratherthantime.
Meats
Beef
Pork
Ham
Lamb
Seafood
Poultry
Rib,BonelessRib, Rare
TopSirloin Medium
(3 to 5 Ibs.) Well
BeefTenderloin Rare
Medium
Bone-in,Boneless(3 to 5 Ibs.)
Chops(1/2 to 1" thick) 2 chops
4 chops
6 chops
Canned,Butt, Shank(3 to 5 Ibs. fully cooked)
Bone-in,Boneless(3 to 5 Ibs.) Medium
Well
Fish, whole (3 to 5 Ibs.)
LobsterTails (6 to 8 oz.each)
Whole Chicken(2_A to 3_AIbs.)
CornishHensUnstuffed(1 to I_AIbs.)
Stuffed (1 to I_AIbs.)
Duckling(4 to 5 Ibs.)
Turkey, w hole _;
Unstuffed(10 to 16 lbs.)
Unstuffed(18 to 24 Ibs.)
TurkeyBreast(4 to 6 Ibs.)
Minutes/Lb.
20-24
24-28
28-32
10-14
14 18
23 27
30-35 total
35-40 total
40 45 total
14 18
17-20
20 24
30 40 total
20 25 total
24 26
50-55 total
55-60 total
24 26
8-11
7 10
16 19
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°F
400°F
350°F
350°F
350°F
350°F
325°F
325°F
325°F
325°F
Internal Temp.
140°FT
160°F
170°F
140°FT
160°F
170°F
170°F
170°F
170°F
140°F
160°F
170°F
180 ° 185°F
180°-185°F
180 ° 185°F
180 ° 185°F
180°-185°F
180 ° 185°F
170°F