Roasting With The Probe - GE JTP16 Use And Care Manual

Steam from the Vent
When using Convection Bake or Convection Roast,
it is normal to see steam coming out of the oven vent.
As the number of shelves or amount of food being
cooked increases, the amount of visible steam will
increase. The oven vent is located above the oven
door as shown in the illustration.
Meats cooked in a convection oven are dark brown
on the outside and tender and juicy on the inside.
In most cases, cooking time will be less when using
the Convection Roast feature.
Adapting Recipes for Convection Roasting
Use the temperature recommended in the Convection
Roasting Guide.
Preheating is not necessary.
Check foods for doneness at the minimum
suggested time.
Convection Roasting Rack
Roasts or poultry should be cooked on the lowest
shelf position (A).
When you are convection roasting you will use the
broiler pan and grid and the special roasting rack.
The pan is used to catch grease spills and the grid
is used to prevent grease spatters. The rack holds
the meat.
This rack allows the heated air to circulate under
the meat and increase browning on the underside
of the meat or poultry.
1. Place the shelf in the lowest shelf position (A).
2. Place the grid on the broiler pan and put the
roasting rack over them making sure the posts on
the roasting rack fit into the holes in the broiler pan.
3. Place the meat on the special roasting rack.
See the Regular Roasting with the Probe section to
insert the probe correctly.
NOTE: It is important that the broiler pan and grid
be used with the roasting rack for best convection
roasting results.
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To make sure the meat is cooked the way you want it!
we recommend using the temperature probe provided
with the oven.
The special roasting rack and pan allow heated air
to cir~ulate over an~ under the meat. This allows the
meat to brown on all sides.
Use the special roasting rack with the broiler pan
and grid.
For more information on adapting recipes, see the
Convection Cookbook.
Broiler pan
Oven vent
Post