GE 164D2966P030 Use And Care Manual page 17

Meats
Rib, Boneless Rib,
Beef
Top Sirloin (3 to 5 lbs.) Medium
Beef Tenderloin
Pot Roast (2!4 to 3 lbs.) Chuck, Rump
Pork Bone-in, Boneless (3 to 5 lbs.)
Chops
(1/2 to l-inch thick)
Ham Canned, Butt, Shank (3 to 5 lbs. fully cooked)
Lamb Bone-in, Boneless
(3 to 5 Ibs.)
Fish, whole (3 to 5 lbs.)
Seafood
Lobster Tails (6 to 8 oz. each)
Poultry Whole Chicken
Duckling (4 to 5 lbs.)
Turkey, whole*
*Stuffed birds generally require 3045 minutes additional roasting time. Shield legs and breast with foil to prevent over
browning and drying of skin.
food poisoning organisms may survive." (Source: Safe Food Book. Your Kitchen Guide. USDA Rev. June 1985.)
Your double oven has controls for the upper oven
and the lower oven. Be sure to set the correct
control. Pads on the left side of the panel are for
the upper oven. Pads on the right side of the panel
are for the lower oven. The TIMER ON/OFF,
COOK TIME, STOP TIME, INCREASE and
DECREASE pads
can be used for either oven.
How to Set Your Oven for Baking
place the shelves in the
To avoid possible burns,
correct position before you turn the oven on.
1. Press the BAKE pad.
2. Press the INCREASE or DECREASE pad.
The last oven set temperature appears in the
display. Continue pressing until the desired
temperature is displayed.
The oven will start automatically. The word "ON"
and "100°" will be displayed. As the oven heats up,
the display will show the changing temperatures.
When the oven reaches the temperature you set, a
tone will sound.
Rare
Well
Rare
Medium
2 chops 30–35 total
4 chops
6 chops
Medium
Well
20–25 total
Unstuffed (1 to 1X Ibs.) 50–55 total
Stuffed (1 to 1 X Ibs.) 55–60 total
Unstuffed (10 to 16 Ibs.)
Unstuffed (18 to 24 lbs.)
you should know that cooking it to only 140°F. means some
but
REGULAR BAKING
20-24 325°
24-28 325°
28–32 325°
10–14 325°
14-18 325°
3545 300°
23–27 325°
325°
325°
325°
325°
17–20 325°
20-24 325°
400°
350°
24-26 350°
350°
350°
24-26 325°
8-11 325°
7–lo 325°
16–19 325°
Your oven temperature is controlled very accurately
using an oven control system. We recommend that you
operate the oven for a number of weeks to become
familiar with your new oven's performance. If you
think an adjustment is necessary, see the Adjust the
Oven Thermostat section in this guide. It gives easy Do
NOTE: When the oven is hot, the front of the oven
gets hot too.
3. Press the CLEAWOFF pad when baking is finished
and then remove the food from the oven.
NOTE: A fan may automatically turn on and off to
cool internal parts. This is normal and the fan may
continue to run even after the oven is turned off.
To change the oven temperature during the
press the BAKE pad and then
BAKE cycle,
the INCREASE or DECREASE pad to get the
new temperature.
140°t
160°
170°
140°t
160°
170°
170°
170°
170°
170°
140°
160°
170°
I
180°–1850
180°–1850
180°-1850
180°–1850
180°–1850
180°–1850
170°
(continued next page)
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