Oven; Probe; Convection Roasting Guide - GE JB905 Owner's Manual

Using the convection oven.
For best results when roasting large
turkeys and roasts, we recommend
using the probe included in the
convection oven.
To change the oven temperature
during the Convection Roast cycle,
touch the CONVECTION ROAST pad
and then touch the number pads to
set the new desired temperature.
24
How to Set the Oven for Convection Roasting when Using the Probe
Place the oven rack in the position
that centers the food between the
top and bottom of the oven. Insert
the probe into the meat. Make sure
it is pushed all the way in.
Plug the probe into the outlet in the
oven. Make sure it is pushed all the
way in. Close the oven door.
Touch the PROBE pad.
Touch the number pads to set the
desired internal meat temperature.
Touch the CONVECTION ROAST pad.
Touch the number pads to set the
desired oven temperature.
The display will flash PROBE and the oven
control will signal if the probe is inserted
into the outlet, and you have not set a
probe temperature and pressed the
START pad.
Touch the START pad.
When the oven starts to heat, the word
LO will be in the display.
After the internal temperature of the
meat reaches 100°F, the changing
internal temperature will be shown in
the display.

Convection Roasting Guide

Meats
Beef Rib, Boneless Rib,
Top Sirloin
(3 to 5 lbs.)
Beef Tenderloin
Pork Bone-In, Boneless (3 to 5 lbs.)
Chops (1/2 to 1" thick)
Ham Canned, Butt, Shank (3 to 5 lbs. fully cooked)
Lamb Bone-In, Boneless (3 to 5 lbs.)
Seafood Fish, Whole (3 to 5 lbs.)
Lobster Tails (6 to 8 oz. each)
Poultry Whole Chicken (2 1 ⁄ to 3
2
Cornish Hens, Unstuffed (1 to 1
Stuffed (1 to 1 1 ⁄ lbs.)
2
Duckling (4 to 5 lbs.)
Turkey, Whole
*
Unstuffed (10 to 16 lbs.)
Unstuffed (18 to 24 lbs.)
Turkey Breast (4 to 6 lbs.)
* Stuffed birds generally require 30–45 minutes additional roasting time. Shield legs and breast with foil to prevent
overbrowning and drying of skin.
† The U.S. Department of Agriculture says "Rare beef is popular, but you should know that cooking it to only 140°F means
some food poisoning organisms may survive. " (Source: Safe Food Book. Your Kitchen Guide. USDA Rev. June 1985.)
When the internal temperature of
the meat reaches the number you
have set, the probe and the oven
turn off and the oven control signals.
To stop the signal, touch the
CLEAR/OFF pad. Use hot pads to
remove the probe from the food.
Do not use tongs to pull on it—
they might damage it.
NOTE: If the probe is removed from the
oven while probe cooking, the oven will not
automatically turn off.
CAUTION:
do not unplug the probe from the oven outlet until
the oven has cooled.
NOTE:
s
You will hear a fan while cooking with this
feature. The fan will stop when the door is
opened, but the heat will not turn off.
s
You can use the Kitchen Timer even though you
cannot use timed oven operations.
s
Never leave your probe inside the oven during
a self-cleaning cycle.
s
Do not store the probe in the oven.
s
Probe not for use in Broil or Self-Clean functions.
Minutes/Lb.
Rare 20–24
Medium 24–28
Well 28–32
Rare 10–14
Medium 14–18
23–27
2 chops 30–35 total
4 chops 35–40 total
6 chops 40–45 total
14–18
Medium 17–20
Well 20–24
30–40 total
20–25 total
1 ⁄ lbs.) 24–26
2
1 ⁄ lbs.) 50–55 total
2
55–60 total
24–26
8–11
7–10
16–19
To prevent possible burns,
Oven Temp. Internal Temp.
325°F 140°F†
325°F 160°F
325°F 170°F
325°F 140°F†
325°F 160°F
325°F 170°F
325°F 170°F
325°F 170°F
325°F 170°F
325°F 140°F
325°F 160°F
325°F 170°F
400°F
350°F
350°F 180°–185°F
350°F 180°–185°F
350°F 180°–185°F
325°F 180°–185°F
325°F 180°–185°F
325°F 180°–185°F
325°F 170°F