Convection - GE PGS908 Owner's Manual

Using the convectionoven.(on some m odes
For best results when roasting
large turkeys and roasts, we
recommend using the probe
included in the convection oven.
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To change the oven temperature
during the Convection Roast cycle,
touch the CONVECTION ROAST
pod and then touch the number
pads to set the new desired
temperature.
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(U.S.)
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How to Set the Oven for Convection Roasting when Using the Probe
The display will flash PROBEand the oven [] When the internal temperature of the
control will signal if the probe is inserted into meat reaches the number you have set,
the outlet, and you have not set a probe
temperature and pressed the STARTpod.
[] Placethe oven rack in the position that
centers the food between the top and
bottom of the oven. Insert the probe into
the meat.
[] Plug the probe into the outlet in the oven.
Hake sure it is pushed all the way in. Close
the oven door.
[_] Touch the CONVECTION ROASTpad.
I-_ Touch the number pads to set the desired
oven temperature.
[] Touch the PROBEpad.
_-1 Touch the number pads to set the desired
internal meat temperature.
[] Touch the STARTpad.
the probe and the oven turn off and the
oven control signals.To stop the signal,
touch the CLEAR/OFFpad. Use hot pads
to remove the probe from the food. Do not
use tongs to pull on it-they might
damage it.
When the oven starts to heat, the word LO will
be in the display.
After the internaltemperature of the meat reaches
100°F(38°0,the changinginternaltemperature
will be shown in the display.
Convection Roasting Guide
Meats
Beef
Pork
Ham
Lamb
Seafood
Poultry
Rib, Boneless Rib, Rare
Top Sirloin Medium
(5 to S Ibs. [1.36 k_ to 2.27 k9]) Well
Beef Tenderloin Rare
Medium
Bone-In, Boneless (5 to 5 Ibs.
[1.36 k,gto 2.27 k,g])
Chops (1/2 to r'
[1.5 cm to 2.5 cm] thick)
Canned, Butt, Shank (3 to 5 Ibs.
[1.36 kq to 2.27 kq] fully cooked)
Bone-In, Boneless (5 to 5 Ibs.
[1.36 k,gto 2.27 k,g])
Fish,Whole (3 to S Ibs. [1.36 kg to 2.27 kg])
LobsterTails (6 to 8 oz. [170 g to 227 g] each)
Whole Chicken (2½ to 3½ Ibm
[1.13 k_ to 1.59kg])
Cornish Hens, Unstuffed (1 to 1½ Ibs.
[0.45 kg to 0.68 kg])
Stuffed 11to 1½ Ibm
[O.4Sk,gto 0.68 k,g])
Ducklin,9 (4 to 5 Ibs. [1.81 k,9to 2.27 k,9])
Turkey, Whole*
Unstuffed (10 to 16 Ibs. [4.54 kg to 7.26 kg])
Unstuffed (18 to 24 Ibs. [8.16kg to 10.89kg]l
2 chops
4 chops
6 chops
^,., C AUTION: :o
prevent possible
bums, do not unplug the probe from the oven
outlet until the oven has cooled. Do not store the
probe in the oven.
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 hear a fan while cooking with this
feature. Thefan will stop when the door is
opened, but the heat will not turn off.
You can use the kitchen timer even though
you cannot usetimed oven operations.
Minutes/Lb.
IMinutes/kg)
20-24 (44-53)
24-28 (53-62)
28-32 (62-71)
10-14 (22-31)
14-18 (31-40)
23-27 (51-60)
30-35 (66-77) total
35-40 (77-88) total
40-45 (88-99) total
14-18 (31-4@
17-20 (37-44)
20-24 (44-53)
30-40 (66-88) total
20-25 (44-55) total
24-26 (53-57)
Oven Temp.
3251 (163°C)
3251
1163°C)
3251 1163°C1
3251 1163°C)
3251 1163°C1
3251 1163°C1
5251 (165°C)
5251 (165°C)
5251 (165°C)
5251 (16300
5251 (165°C)
5251 (16300
400°F (20400
3SO°F (17700
550°F (17700
50-55 (110-121)
total
55-60
(121-132) total
24-26 (53-57)
550°F (177°C
350°F (17700
5251 (165°C)
Internal Temp.
140°F (60°01 -
160°F (71°C)
1701 (77°C)
140°F (60°01 -
160°F (71°C)
1701 (77°C)
170°F 177°C)
170°F 177°C)
170°F (77°C)
140% (60°C)
160°F (71°C)
170°F (77°C)
180°-185°F(82°-85°C)
180°-185°F(82°-85°C)
180°-185°F(82°-85°C)
180°-185°F(82°-85°C)
f The U.S. Department of Agriculture says "Rare beef is popular, butyou should know that cooking it to only 140°F (60°C) means some
food poisoning organisms may survive:' (Source: Safe Food Book. Your Kitchen Guide. USDA Rev. June 198£) 2 3
Turkey Breast (4 to 6 )bs. [1.81 kg to 2.72 kg])
* Stuffed birds generally require 30 45 minutes additional roasting time. Shield legs and breast with foil to
and drying of skin.
8-11 (18-24) 525% (163°O
7-10 (15-22) 525% (165°C)
16-19 (35-42) 525% (16300
180°-185°F(82°-85°C)
180°-185°F(82°-85°C)
1701(77°O
Drevent overbrowning