GE PT925SNSS - Manual (Page 17)

How to Set the Lower 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 CONVECTION ROAST pad.
Touch the number pads to set the desired
oven temperature.
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 START pad.
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.
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.
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 an oven
mitt to remove the probe from the food.
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damage it.
NOTE: If the probe is removed from the
oven while probe cooking, the oven will not
automatically turn off.
CAUTION:
To prevent possible
burns, use an oven mitt to unplug the probe
from the oven outlet.
NOTE:
„ 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 not for use in Broil or Self-Clean
functions.
„ Fan only rotates in one direction.
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.
Using the convection oven.
GEAppliances.com
17
Meat Minutes/Lb. Oven Temp. Internal Temp.
Beef Rib, Boneless Rib, Rare 25–29 325°F 140°F†
Top Sirloin Medium 29–33 325°F 160°F
(3 to 5 lbs.) Well 33–37 325°F 170°F
Beef Tenderloin Rare 12–16 325°F 140°F†
Medium 16–20 325°F 160°F
Pork Bone-In, Boneless (3 to 5 lbs.) Well 30–34 325°F 170°F
2 Chops (1/2 to 1s thick) Well 37–42 total 325°F 170°F
4 Chops (1/2 to 1s thick) Well 42–47 total 325°F 170°F
6 Chops (1/2 to 1s thick) Well 47–52 total 325°F 170°F
Ham Canned, Butt, Shank 13–19 325°F 140°F
(3 to 5 lbs. fully cooked)
Seafood Lobster Tails (6 to 10 oz. each) 20–25 total 350°F
Poultry Whole Chicken (2 1 ø 2
to 3 1 ø 2
lbs.) 24–30 350°F 180°–185°F
Turkey (18 to 20 lbs.)* 7–10 350°F 180°–185°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.)
Convection Roasting Guide