GE JTP95 Owner's Manual page 28

Usingthelower convection oven.
For best results when roasting large
turkeys and roasts, we recommend
using the probe included in the
convection oven,
I
@
@
To change the oven temperature
during the Convection Roast cycle,
press the CONVECTIONROASTpad
and then press the number pads to
set the new desired temperature.
28
How to Set the Oven for Convection Roasting when Using the Probe
Tile display will flash PROBE and tile oven [-8-7When tile internal temperature of
control will signal iftile probe is inserted tile meat reaches tlle number you
into tile outlet, andyou hm,e not set a
probe temperature and pressed tile
SNRTpad.
[] Place tile shelf in tile lowest position
(A). Insert tile probe into tile meat.
[] Plug tlle probe into tlle outlet in tlle
oven. Make sure it is pushed all tlle
way in. Close the oven door.
[_] Press tile CONVECTIONROAST pad.
[_] Press tile mmlber pads to set tile
desired oven temperature.
Press tile PROBE pad.
[_] Press tile mmlber pads to set the
desired internal meat temperature.
[7] Press tlle STARTpad.
When tile oven stm'ts to heat, file word tO
will be in file display. M_er file internal
temperature of tlle meat reaches l O0oF.,
tlle clmnging internal temperature will be
shown in tlle display.
have set, tile probe and tile oven
turn offand tile oven control signals.
To stop tile signal, press tlle
CLEAR/OFFpad.Use hot pads to
remove tile probe fi'om tlle fbod. Do
not use tongs to pull on it--dley
might dmnage it.
CAUTION: T oprevent p ossible burns, d onot
unplug theprobefromtheovenoutletuntil the
ovenhascooled, D onotstoretheprobein the
cooking center
NOTE:
If the probe is removed from the food before
the final temperature is reached, a tone will
sound and the display will flash until the probe
is removed from the oven,
You will heara fan whilecooking with this
feature,The fan will stop whenthedooris
opened but theheatwill notturnoff
Youcan use the timer eventhoughyou cannot
use timed ovenoperations,
Convection Roasting Guide
Meats Minutes/Lb. Oven Temp. Internal Temp.
Beef Rib,BonelessRib, Rare 20-24 325°F. 140°F.t
TopSirloin Medium 24-28 325°E 160°E
(3 to 5 Ibs.) Well 28-32 325°E 170°E
Beef Tenderloin Rare 10-14 325°E 140°F.1
Medium 14-18 325°E 160°F.
Pork
Bone-in,Boneless(3 to 5 Ibs.) 23-27 325°E 170°E
Chops(1/2 to 1" thick) 2 chops 30-35 total 325°E 170°E
4 chops 35-40 total 325°E 170°E
6 chops 40-45 total 325°R 170°F.
Ham Canned,Butt, Shank(3 to 5 Ibs. fully cooked) 14-18 325°E 140°E
Lamb Bone-in,Boneless(3 to 5 Ibs.) Medium 17-20 325°R 160°R
Well 20-24 325°R 170°R
Seafood Fish, whole (3to 5 Ibs.) 30-40 total 400°R
LobsterTails(6 to 8 oz.each) 20-25 total 350°E
Poultry Whole Chicken(2Y_ to 3V_ Ibs.) 24-26 350°R 180°-185°R
CornishHensUnstuffed(1 to 1V_ Ibs.) 50-55 total 350°E 180°-185°E
Stuffed (1to lY_Ibs.) 55-60 total 350°E 180°-185°E
Duckling(4 to 5 Ibs.) 24-26 325°R 180°-185°R
Turkey, w hole*
Unstuffed (10to 16 Ibs.) 8-11 325°R 180°-185°R
Unstuffed (18to 24 Ibs.) 7-10 325°R 180°-185°R
TurkeyBreast (4to 6 Ibs.) 16-19 325°R 170°R
* ,_?'q/]bd birds Fqeneralt_'require 30-45 minut(,s additional _vasd)t_ dine. ,%ield I_%_and &vast zvith/bil to prY,vent ove_
"_The _Z& D@a_tme_t q/'Ag_icullu_ says "h'are [)t,_'/ _ popular; bz_tyo_ sho'uld h_ozv that c_)ohi_g it to only 140°F. mea_s
some /ood poiso)_i_ o_ga)_isms ma? s'_moiva "(,_kmrrw ,_q/2,f)_od Book, Yo'_r Kitcl_e_ (;'uide. USDA R_*o.,]u)_e 1985,)