GE CS975SDSS - Manual (Page 24)

Using the convection oven. (Model cs98o only)
How to Set the Oven for Convection Roasting when Using the Probe
For best results when roasting
large turkeys and roasts, we
recommend using the probe
included in the convection oven.
CONVECTION
C ook
И Ш И Ш Н
И Ш Н И Ы
P robe
Н И Н И Н
Н Н Н Н Ш
S tart
C lear
O ff
To change the oven temperature
during the Convection Roast cycle,
touch the
CONVECTION COOK
pad and then touch the number
pads to set the new desired
temperature.
A CAUTION
To prevent
burns, do not
unplug the
probe from the oven outlet until the oven
has cooled.
m
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.
NOTE: The maximum internal temperature
for the food that you can set is 200°F.
Touch the CONVECTION COOK 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.
1
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/OEE 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.
NOTES:
■ 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.
■ You can use the Kitchen Timer even
though you cannot use timed oven
operations.
■ Never leave your probe inside the oven
during a self-cleaning cycle.
■ Do not store the probe in the oven.
■ Probe is not for use in Broil or Self-Clean
functions.
■ Fan only rotates in one direction.
Convection Roasting Guide
Meat Oven Temp. Internal Temp.
Beef Rib Roast (4 to 8 lbs.) Rare 325°F 145°F
Bone-In and Boneless Medium 325°F 160°F
Beef Tenderloin (4 to 6 lbs.) Rare 425°F 145°F
Beef Tenderloin (2 to 3 lbs.) Rare 425°F 145°F
Pork Bone-In, Boneless (3 to 5 lb i.) 325°F 160°F
Lamb Bone-In (5 to 9 lbs.) Medium 325°F 165°F
Boneless (4 to 7 lbs.) Medium 375°F 165°F
Poultry whole Chicken (5 to 7 lbs.) 350°F 170°F
Turkey, whole*
Unstuffed (10 to 16 lbs.) 325°F 170°-180°F
Unstuffed (18 to 24 lbs.) 325°F 170°-180°F
Turkey Breast (4 to 5 lbs.) 325°F 170°F
*Stuffed birds generally require 30-45 minutes additional roasting time. Shield legs and breast with foil to
prevent overbrowning and drying of skin.
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