Convection Oven - GE Appliances PT925 Owner's Manual

Using the convection oven.
GEAppliances.com
Forbest results when roasting large
turkeysand roasts,we recommend
using the probeincluded in the
convectionoven.
D %DD
Tochangethe oven temperature
duringthe ConvectionRoast cycle,
touch the CONVECTIONROASTpad
andthen touch the numberpads to set
the new desired temperature.
How to Set the Lower Oven for Convection Roosting when Using
the Probe
I_ Placethe oven rack in the position
that centers the food between
the top and bottom of the oven.
Insert the probe into the meat.
Make sure it is pushed all the way in.
[] Plug the probe into the outlet
in the oven. Make sure it is pushed
all the wag in. Closethe oven door.
[_ Touch the CONVECTION ROASTpad.
F41 Touch the number pads to set
the desired oven temperature.
I-_ Touch the PROBEpad.
I_ Touch the number pads to setthe
desired internal meat temperature.
NOTE:The maximum internal temperature
for the food that you can set is 200°R
IZ] Touch the STARTpad.
The display will flash PROBEand the oven
control will signal if the probe is inserted
into the outlet,and you have not set a probe
temperature and pressed the STARTpad.
When the oven starts to heat, the word
LO will be in the display.
After the internal temperature of the
meat reaches IO0°F,the changing internal
temperature will be shown in the display.
I_ When the internal temperature
of the meat reaches the number
you have set, the probe and the oven
turn off and the oven control signals.
To stop the signal, touch the
CLEAR/OFFpad. Use an oven mitt
to remove the probe from the food.
Do not use tongs to pull on it-they
might damage it.
NOTE:If the probe is removed from
the oven while probe cooking, the oven
wi!! not automatically turn off.
.AUTION. Toprevent
possible burns, use an oven mitt to unplug
the probe from the oven outlet.
NOTE:
Youwi!! hear a fan while cooking with this
feature. Thefan wi!! stop when the door
is opened,but the heat wi!! not turn off.
_, Y oucan use the Kitchen Timer even
though you cannot use timed oven
operations.
_, N ever leave your probe inside the oven
during a self-cleaningcycle.
i Do not store the probe in the oven.
Probenot for use in Broil or Self-Clean
functions.
Fanon!y rotates in one direction.
Convection Roosting Guide
Meat Minutes/Lb. Oven Temp. Internal Temp.
Beef Rib,BonelessRib, Rare 25-29 32B°F 140°F1 -
Top Sirloin Medium 29-33 325°F 160°F
(3 to 5 Ibs.) Well 33 37 325°F 170°F
BeefTenderloin Bare 12-16 325°F 140°F1 -
Medium 16 20 325°F 160°F
Pork Bone-In,Boneless(3 to 5 Ibs.) Well 30 34 325°F 170°F
2 Chops(1/2 to 1" thick) WeN 37-42 total 325°F 170°F
4 Chops(1/2 to 1" thick) Well 42_47total 325°F 170°F
6 Chops(1/2 to 1" thick) Well 47 52total 325°F 170°F
liar. Canned, B utt, Shank 13 19 325°F 140°F
(3 to 5 Ibs. fully cooked)
Seafeod LobsterTails(6 to 10oz.each) 20_5 total 350°F
Poultry Whole Chicken(2A to 3_A Ibs.) 2_30 350°F 180 ° 185°F
Turkey(18 to 20 Ibs.) * 7 10 350°F 180 ° 185°F
* Stuffed birds generally require 30-45 minutes additional roasting time. Shield legs and breast with foil to prevent overbrowning
and drying of skin
f The US Department of Agriculture says "Rare beef is popular,but youshould know that cooking it to only 140°F means some food
poisoning organismsmay survive:' (Source:Safe FoodBook Your Kitchen Guide.USDA Re_z June 1985.)
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