GE J7912-30" - Manual (Page 17)

шт. GEAppliances.com
How to Set the Oven for Convection Roasting when Using the Prohe
For best results when roasting large
turkeys and roasts, we recommend
using the prohe included in the
convection oven.
CONVECTION
ROAST 0
OCDCDGXD
Г)
PROBE
©CDS)®®
® ® ®® ®
To change the oven temperature
during the Convection Roast cycle,
press the CONVECTION ROAST pad
and then press the number pads to
set the new desired temperature.
The displa)’ 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
STARTptid.
Place the shelf in the lowest position
(A). Inseit the probe into the meat.
Plug the probe into the outlet in the
oven. Make sure it is pushed all the
wav in. Close the oven door.
Press the CONVECRONROAST pad
8
^ Press the number pads to set the
desired oven temperature.
Press the PROBE jrad.
Press the number pads to set the
desired internal meat temperature.
Press the START pad.
Mhen the oven starts to heat, the word
LO will be in the display.
jAffer the intenial temperature of the meat
reaches 10()°F, the changing internal
temjreratuie will be shown in the displa)'.
Convection Roasting Guide
\Mien 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, press the
CLEAR/OFFpad. Use hot pads to
remove the probe from the food.
Do not use tongs to pull on it;—they
might damage it.
CAUTION: To prevent possible burns, do not
unplup the probe from the oven outlet until the
oven has cooled. Do not store the probe In
the oven.
NOTE:
If the probe Is removed from the food before
the final temperature is reached, a tone will
sound and the display will flash until the probe
is removed from the oven.
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 timer even though you cannot
use timed oven operations.
On double oven models, you will not be able to
use the probe in the upper oven during timed
oven operations. This is because, with the
probe, you are cooking by temperature rather
than time.
Meats Minutes/Lb. Oven Temp. Internal Temp.
Beef Rib, Boneless Rib, Rare 20-24 325°F 140°Ft
Top Sirloin Medium 24-28 325°F 160T
¡3 to 5 lbs.) Well 28-32 325°F 170°F
Beef Tenderloin Rare 10-14 325°F 140Tt
Medium 14-18 325°F 160T
Pork Bone-in, Boneless (3 to 5 ibs.) 23-27 325°F 170T
Chops ¡1/2 to 1" 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 170T
Ham Canned, Butt, Shank (3 to 5 Ibs. full’/ cooked) 14-18 325°F 140T
Lamb Bone-in, Boneless (3 to 5 Ibs.) Medium 17-20 325°F 160T
Weil 20-24 325°F 170T
Seafood Fish, whole (3 to 5 lbs.) 30-40 total 400°F
Lobster Tails (6 to 8 oz. each) 20-25 total 350°F
Poultry Whole Chicken (IVi to 3'/2 Ibs.) 24-26 350°F 180“-185°F
Cornish Hens Unstuffed (1 to 1Уг bs.) 50-55 total 350°F 180M85T
Stuffed (1 toiyibs.) 55-60 total 350°F 180M85T
Duckling (4 to 5 lbs.) 24-26 325T 180M85T
Turkey, whole*
Unstuffed |10 to 16 Ibs.) 8-11 325°F 180М8БТ
Unstuffed (18 to 24 Ibs.) 7-10 325°F 180M85T
Turkey Breast (4 to 6 Ibs.) 16-19 325°F 170T
Stuffed hi rds generulR гетцше 30—45 minuti S' additional roaslii time. Shield leg and brea.st with / lit lo prraent
overhiounmig and (dying of shrn.
' 1Ъе U.S, Defxirf-irienf ofAgrin.Uf-ure -kays "Rare beef is popular, but Yoti should киоте
.some food poisoning organisms тщ s-urviveP (Soiure: Safe hood- Hook. }0u)- Kitchen
г?'
I
I
О
I'
Uiat cooking tl to onh 14(.rF moam
Guide. USDA Rev. June I9S5.)
Cb
Qi
SS
ss.
£2
Cb*
as
Q
S-
§>
о
о
gf
f
(A
I
I
7 7