GE CT918STSS - Manual (Page 15)

How to Set the Oven for Convection Roasting when Using the Probe
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.
Place the rack in the lowest position
(A). Insert the probe into the meat.
Plug the probe into the outlet in the
oven. Make sure it is pushed all the
way in. Close the oven door.
Press the Convection Roast pad.
Press the number pads to set the
desired oven temperature.
Press the Probe pad.
Press the number pads to set the
desired internal meat temperature.
Press 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, press the Clear/Off pad.
Use hot pads to remove the probe
from the food. Do not use tongs to pull
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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 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.
■ 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.
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,
press the Convection Roast pad
and then press the number pads
to set the new desired
temperature.
GEAppliances.com
15
Convection Roasting Guide
Meats Doneness
Oven
Temp.
Internal
Temp.
Beef Rib Roast (4 to 8 lbs.),
Bone-In and Boneless Med. Rare
Medium 325°F
325°F 145°F
160°F
Tenderloin Roast
(2 to 6) lbs. Med. Rare 425°F 145°F
Lamb Leg (4 to 9 lbs)
Bone-In and Boneless Medium 325°F 160°F
Pork Loin Roast (3 to 5 lbs)
Bone-in and Boneless Medium 325°F 160°F
Poultry Whole chicken (5-8 lbs.) 350°F 170°F
Turkey, whole*
Unstuffed (10 to 16 lbs.)
Unstuffed (18 to 24 lbs.) 325°F 170°F - 180°F
Turkey breast (4 to 8 lbs.) 325°F 170°F
*Stuffed birds generally require 30-45 minutes additional roasting time. Shield legs and breast with
foil to prevent the skin from over browning and getting too dry.