GE PGS968SEPSS Use and Care Manual - Page 22

Using the convection oven., CAUTION

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Using the convection oven. 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. 22 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 oven rack in the position that centers the food between the top and bottom of the oven. 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. 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. Touch 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 (38°C), 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: n 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. n 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. n You can use the kitchen timer even though you cannot use timed oven operations. Convection Roasting Guide Meats Beef Pork Ham Lamb Seafood Rib, Boneless Rib, Top Sirloin (3 to 5 lbs. [1.36 kg to 2.27 kg]) Rare Medium Well Beef Tenderloin Rare Medium Bone-In, Boneless (3 to 5 lbs. [1.36 kg to 2.27 kg]) Chops (1/2" to 1" [1.3 cm to 2.5 cm] thick) 2 chops 4 chops 6 chops Canned, Butt, Shank (3 to 5 lbs. [1.36 kg to 2.27 kg] fully cooked) Bone-In, Boneless (3 to 5 lbs. [1.36 kg to 2.27 kg]) Medium Well Fish, Whole (3 to 5 lbs. [1.36 kg to 2.27 kg]) Minutes/Lb. (Minutes/kg) 20-24 (44-53) 24-28 (53-62) 28-32 (62-71) 10-14 (22-31) 14-18 (31-40) 23-27 (51-60) Oven Temp. 325°F (163°C) 325°F (163°C) 325°F (163°C) 325°F (163°C) 325°F (163°C) 325°F (163°C) 30-35 (66-77) total 35-40 (77-88) total 40-45 (88-99) total 14-18 (31-40) 325°F (163°C) 325°F (163°C) 325°F (163°C) 325°F (163°C) 17-20 (37-44) 20-24 (44-53) 30-40 (66-88) total 325°F (163°C) 325°F (163°C) 400°F (204°C) Internal Temp. 140°F (60°C)† 160°F (71°C) 170°F (77°C) 140°F (60°C)† 160°F (71°C) 170°F (77°C) 170°F (77°C) 170°F (77°C) 170°F (77°C) 140°F (60°C) 160°F (71°C) 170°F (77°C) Poultry Lobster Tails (6 to 8 oz. [170 g to 227 g] each) Whole Chicken (21⁄2 to 31⁄2 lbs. [1.13 kg to 1.59 kg]) Cornish Hens, Unstuffed (1 to 11⁄2 lbs. [0.45 kg to 0.68 kg]) Stuffed (1 to 11⁄2 lbs. [0.45 kg to 0.68 kg]) 20-25 (44-55) total 350°F (177°C) 24-26 (53-57) 350°F (177°C) 180°-185°F (82°-85°C) 50-55 (110-121) total 55-60 (121-132) total 350°F (177°C) 180°-185°F (82°-85°C) 350°F (177°C) 180°-185°F (82°-85°C) Duckling (4 to 5 lbs. [1.81 kg to 2.27 kg]) 24-26 (53-57) 325°F (163°C) 180°-185°F (82°-85°C) Turkey, Whole* Unstuffed (10 to 16 lbs. [4.54 kg to 7.26 kg]) Unstuffed (18 to 24 lbs. [8.16 kg to 10.89 kg]) 8-11 (18-24) 7-10 (15-22) 325°F (163°C) 180°-185°F (82°-85°C) 325°F (163°C) 180°-185°F (82°-85°C) Turkey Breast (4 to 6 lbs. [1.81 kg to 2.72 kg]) 16-19 (35-42) 325°F (163°C) 170°F (77°C) * 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 (60°C) means some food poisoning organisms may survive". (Source: Safe Food Book. Your Kitchen Guide. USDA Rev. June 1985.)

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22
Using the convection oven.
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 oven rack in the position
that centers the food between the top
and bottom of the oven. 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.
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.
Touch 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 (38°C), 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:
n
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.
n
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.
n
You can use the kitchen timer even
though you cannot use timed oven
operations.
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.
Convection Roasting Guide
Minutes/Lb.
Meats
(Minutes/kg)
Oven Temp.
Internal Temp.
Beef
Rib, Boneless Rib,
Rare
20–24 (44–53)
325°F (163°C)
140°F (60°C)†
Top Sirloin
Medium
24–28 (53–62)
325°F (163°C)
160°F (71°C)
(3 to 5 lbs. [1.36 kg to 2.27 kg])
Well
28–32 (62–71)
325°F (163°C)
170°F (77°C)
Beef Tenderloin
Rare
10–14 (22–31)
325°F (163°C)
140°F (60°C)†
Medium
14–18 (31–40)
325°F (163°C)
160°F (71°C)
Pork
Bone-In, Boneless (3 to 5 lbs.
23–27 (51–60)
325°F (163°C)
170°F (77°C)
[1.36 kg to 2.27 kg])
Chops (1/2" to 1"
2 chops
30–35 (66–77) total
325°F (163°C)
170°F (77°C)
[1.3 cm to 2.5 cm] thick)
4 chops
35–40 (77–88) total
325°F (163°C)
170°F (77°C)
6 chops
40–45 (88–99) total
325°F (163°C)
170°F (77°C)
Ham
Canned, Butt, Shank (3 to 5 lbs.
14–18 (31–40)
325°F (163°C)
140°F (60°C)
[1.36 kg to 2.27 kg] fully cooked)
Lamb
Bone-In, Boneless (3 to 5 lbs.
Medium
17–20 (37–44)
325°F (163°C)
160°F (71°C)
[1.36 kg to 2.27 kg])
Well
20–24 (44–53)
325°F (163°C)
170°F (77°C)
Seafood
Fish, Whole (3 to 5 lbs. [1.36 kg to 2.27 kg])
30–40 (66–88) total
400°F (204°C)
Lobster Tails (6 to 8 oz. [170 g to 227 g] each)
20–25 (44–55) total
350°F (177°C)
Poultry
Whole Chicken (2
1
⁄
2
to 3
1
⁄
2
lbs.
24–26 (53–57)
350°F (177°C)
180°–185°F (82°–85°C)
[1.13 kg to 1.59 kg])
Cornish Hens, Unstuffed (1 to 1
1
⁄
2
lbs.
50–55
350°F (177°C)
180°–185°F (82°–85°C)
[0.45 kg to 0.68 kg])
(110–121) total
Stuffed (1 to 1
1
⁄
2
lbs.
55–60
350°F (177°C)
180°–185°F (82°–85°C)
[0.45 kg to 0.68 kg])
(121–132) total
Duckling (4 to 5 lbs. [1.81 kg to 2.27 kg])
24–26 (53–57)
325°F (163°C)
180°–185°F (82°–85°C)
Turkey, Whole*
Unstuffed (10 to 16 lbs. [4.54 kg to 7.26 kg])
8–11 (18–24)
325°F (163°C)
180°–185°F (82°–85°C)
Unstuffed (18 to 24 lbs. [8.16 kg to 10.89 kg])
7–10 (15–22)
325°F (163°C)
180°–185°F (82°–85°C)
Turkey Breast (4 to 6 lbs. [1.81 kg to 2.72 kg])
16–19 (35–42)
325°F (163°C)
170°F (77°C)
*
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 (60°C) means
some food poisoning organisms may survive.
” (Source: Safe Food Book. Your Kitchen Guide. USDA Rev. June 1985.)