GE PT92030 - Manual (Page 19)

Safety Instructions
Operating Instructions
Care and Cleaning
Tr
oubleshooting T
ips
Consumer Support
How to Set the Oven for Convection Roasting when Using the Probe
Place the rack in the lowest position (A).
Insert the probe into the meat. See the
Using the probe section.
Plug the probe into the outlet in the
oven. Make sure it is pushed all the way
in. Close the oven door.
Touch PROBE.
For double oven models only, touch
UPPER OVEN or LOWER OVEN to select
the desired oven.
Touch OK.
Touch the numbers to set the
desired internal meat temperature.
(The maximum internal temperature
for the food that you can set is 200°F.)
Touch ENTER.
Touch CONVECTION ROAST.
Touch the numbers to set the desired
oven temperature.
Touch ENTER.
Touch START.
The oven will turn on immediately and stay
on until the oven is turned off.
The convection fan will turn on (after a short
delay) and 100°F will appear in the screen.
(The temperature display will start to change
once the internal temperature of the meat
reaches 100°F.)
After the internal temperature of the
meat reaches 100°F, the changing internal
temperature will be shown in the display.
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.
CAUTION:
To prevent possible
burns, do not unplug 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 screen will prompt 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.
OR
U PPER
O VEN
L OWER
O VEN
S TART
E NTER
E NTER
OK
0 9 8 7 6
5 4 3 2 1
0 9 8 7 6
5 4 3 2 1
P ROBE
C ONVECTION
R OAST
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 CONVECTION ROAST and
then touch the numbers to set the
new desired temperature.
Convection Roasting Guide
Meats Minutes/Lb. Oven Temp. Internal Temp.
Beef Rib, Boneless Rib, Rare 20–24 325°F 140°F†
Top Sirloin Medium 24–28 325°F 160°F
(3 to 5 lbs.) Well 28–32 325°F 170°F
Beef Tenderloin Rare 10–14 325°F 140°F†
Medium 14–18 325°F 160°F
Pork Bone-in, Boneless (3 to 5 lbs.) 23–27 325°F 170°F
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 170°F
Ham Canned, Butt, Shank (3 to 5 lbs. fully cooked) 14–18 325°F 140°F
Lamb Bone-in, Boneless (3 to 5 lbs.) Medium 17–20 325°F 160°F
Well 20–24 325°F 170°F
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 (2 1 ⁄
2
to 3 1 ⁄
2
lbs.) 24–26 350°F 180°–185°F
Cornish Hens Unstuffed (1 to 1 1 ⁄
2
lbs.) 50–55 total 350°F 180°–185°F
Stuffed (1 to 1 1 ⁄
2
lbs.) 55–60 total 350°F 180°–185°F
Duckling (4 to 5 lbs.) 24–26 325°F 180°–185°F
Turkey, whole *
Unstuffed (10 to 16 lbs.) 8–11 325°F 180°–185°F
Unstuffed (18 to 24 lbs.) 7–10 325°F 180°–185°F
Turkey Breast (4 to 6 lbs.) 16–19 325°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.
† 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.)
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19
On double oven models only.