GE ZET3038 Owner's Manual page 27

How to set
a delayed
start and
automatic
stop
You can set the oven control to del(o'-start the ove_, cook]br
Make sure the clock shows the correct time of day.
1 Select CONVECTION.
2 On double oven models, select upper or
lower oven.
Select CONV MULTI fbr multi-rack
convection baldng. This mode is used fbr
cooldng food items on more than one rack
(i.e., 2, 3 or more racks) at the same time in
convection bake. See Multi-Rack Bakir_g"
section for more infbrmafion.
Select CONV 1-RACK fbr one rack
convection baldng. Tiffs mode is used for
cooking food items on only one rack in
convection bake.
Select CONVROAST for convection roasting.
4 Press the number pads to set the desired
oven temperature.
5 Select OPTIONS.
6 Select TIMED BAKE.
7 Using the nmnber pads, enter the desired
convection cooking time.
NOTE: The time countdown will Mot start until c_ter
the oven is preheated.
8 Select ENTER.
9 Select OPTIONS.
10 Select DELAY BAKE.
11 Using
the ntmlber pads, enter the time of
day you want the oven to turn on and start
cooldng.
12 Select ENTER.
13 Select START.
If you would like to check the times you have
set, select REVIEW TIMES. You have the option
to see delay time, clock, cook time or timer
When the oven starts to beat, the changing
temperature, starting at 100°F, will be displayed.
When the oven reaches the temperature you
set, 3 beeps will sound.
The oven will continue to cook fbr the
programmed amount of time. After th,e cookir_g
time has ended, the oven will prompt the user to add
"MORE TIME" to ]ilrther cook _bod if desired. Add
additiorml time by selectir_g MORE TIME. Er_ter
traditiorml cookir_g time in mir_utes arid select
START. P >,sCLEaR/OFF p c, d iL/ ,od ed
cookir_g; The oven will turn off automaticall 5
unless the WARM feature was set. See the
Settir_gs section.
Press the CLEAR/OFF pad to clear the display.
* Stt_fbd birds g*,m,rally
r_,q_dr_, 30-45 min_&_
additional roa,stb_g time.
ShieM I_q:_and br(_ast
with jbil to prevent
overbrownb_g" and
dub_g (j shin.
'}_ 7"heU.S. Department(j
Agv4cultuw says "t_ar(,
b_,(,f is p@_dm; b_tt you
should know that cz_ohb_g"
it to on(5_ 140'l" m(,a_s
some jbod poisonb N
(Source: Sq/b I_bod I3ook.
Your Kitchen Guid<
{5"t)A Hey.June 1985.)
Meats Minutes/Lb. Oven Temp. Internal Temp.
Beef Rib, Boneless Rib, Rare 20-24 325°F 140°F[
Top SMoin Medium 24-28 325°F ] 60°F
(3 to 5 lbs.) Well 28-32 325°F 170°F
Beef Tenderloin Rare 1(}-I 4 325°F 14(}°F_
Medium ] 4-18 325°F ] 60°F
Pork Bone-in, Boneless (3 to 5 lbs.) 23-27 325°F 170°F
Chops (1/2 to ]" thick) 2 chops 30-35 total 325°F 170°F
4 chops 35-40 total 325°F 170°F
6 chops 40-45 total 325°F ] 70°F
Ham Canned, Butt, Shank (3 to 5 lbs. fully cooked) 14-18 325°F 140°F
Lamb Bone-in, Boneless (3 to 5 lbs.) Medium 17-20 325°F 160°F
Well 20-24 325°F 170°F
Seafood Fish, whole (3 to 5 lbs.) 30-40 total 400°F
i,obster Tails (6 to 8 oz. each) 20-25 total 350°F
Poultry Whole Chicken (2½ to 3½ lbs.) 24-26 350°F 180 °-185°F
Cornish Hens Unstnflbd (l to 1 V, lbs.) 50-55 total 350°F 180°-185°F
Stnflbd (l to 1½ lbs.) 55-60 total 350°F 180°-185°F
Duckling (4 to 5 lbs.) 24-26 325°F 180°-185°F
Turke 5 whole*
[lnstufl>d ( 10 to 16 lbs.) 8-] 1 325°F ] 80 °-] 85°F
Unstufl>d (18 to 24 lbs.) 7-] 0 325°F 180°-185°F
Tin'key Breast (4 to 6 lbs.) 16-19 325°F 170°F
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