GE ZET958 - Manual (Page 28)

Using the Convection Oven
Wall Oven
How to set
the oven for
convection
baking or
roasting
To avoid jiossihk Imrns, place the racks in the
correct position before you turn on the oven.
1 Press the CONV BAKE/1 RACK pad
{Convection Bake Ì-Rack mode) for 1-rack
convection baking. This mode is used for
cooking food items on onlv 1 rack in
convection bake.
Press the CONV BAKE/MULTI pad
((ionvection Bake Multi mode) for multi-rack
convection baking. This mode is used for
cooking food items on more thait one rack
(i.e. 2, 3 or more racks) at the same time
in C’.onvection Bake. See the Multi-rack
convection section for more
information.
Press the CONV ROAST pad for convection
roasting.
2 Press the number pads to set the desired
oven temperature.
3 Press the START pad.
To chatige the oven temperature, press the
CONV BAKTi/MULTI, CONV
EAKE/l RACK
or CONV ROAST pad and then the number
¡rads to set the new temperature.
f <t;OMV> \ / ONW^ \ f CüQHVj Л
BAKE OR BAKE ORI [ roast I
O©0©©0©©©©
When the oven starts to heat, the changing
tenijaerature, starting at 100°F, will be displaced.
When the oven reaches the temperature you
set, 3 beeps will sound.
4 Press the CLEAR/OFF pad when finished.
NOTE:
* You will hear a fan while cooking with convection.
The fan will stop when the door is opened hut the
heat will not turn off
* You may hear the oven clicking cluring hciking.
This is normal.
® The convectio n fan will cycle on a nd off while
cookinu to best dislribule the hot air in Ihe oven.
Convection
roasting
guide
Meats Mìnute.s/Lb. Oven Temp. Internal Temp.
Beef Rib, Bfnieless Rib, Rare 20V4 325"F 140"Ft
Гор Sirloin Medium 24-28 325"F 160“F
(3 IG 5 lbs.) Well 28-32 325-F 170“F
В(Ч'Г Tenderloin Rare 10-14 325-F 140°Ft
Med in m 14-18 325"F 160°F
Pork P>onc-in. P>onclcsi4 (3 lo r> lbs.) 23-27 325T 170°F
Chops (1/2 lo 1." ihick) 2 chops 30-3,5 loial 325T 170°F
4 diops 35-40 total 325"F 170°F
Cr chops 40-4.5 lolal 325‘T 170°F
Ham Canned, Bull, Shank (S lo 5 lbs.) 14-18 325"F 140°F
(fnllv cooked)
Lamb Bone-in, Boneless (3 lo Г> lbs.) Medium 17-20 325-F 160“F
Well 20-24 325“F 170“F
Seafood Fish, wlufle (3 lo 5 lbs.) 30-40 total 400-F
Lnl.fsier Tails {(> ro 8 oz. each) 20-25 total 350°F
Poultry Whole Chicken (2/2 lo З/ 2 1Ы.) 24-26 350“F 180°-185°F
Cornish Hens kaisiiiireil (1 i.o iTdljs.) ,50-55 total 350“F 180”-|,S5“F
.Sullied (1 lo
1/2
lbs.) 55-60 total 350“F 180°-185°F
Duckling (4 to 5 lbs.) 24-26 325"F 180°-185°F
Turkcv, whole*
FbisUiiTed (1(.) lo .16 lbs.)
8-11 3‘25‘T 180“-|.S5"F
l_'nslnlTed (18 lo 24 lbs.) 7-10 325-’F 180‘’-|85°F
liirkey Breast {4 lo 6 lbs.) 16-19 325‘T 170°F
28
Siuffe.d. birds gem-rally reijuire 30-4^ jrmmi.es addiiiojud. roasiing imie. Shield, legs and breast w/fh foil to prevent o'ver-hrovming and.
drying of .skin.
t ihe IkS. Departuient of Agriculture .says "Rare beef is pojmla-r, but you should, know that cooking it to only 14(CF means some food­
poisoning organisms mny survive.” (Source: Safe Food Book. Your Kitchen Guide. USDA Rm. June 19H3.)