GE PB978SPSS Use and Care Manual - Page 26

Using the convection oven. (on some models) 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 COOK pad and then touch the number pads to set the new desired temperature. How to Set the Oven for Convection Roasting when Using the Probe CAUTION . To prevent burns, do not unplug the probe from the oven outlet until the oven has cooled. P lace 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. P lug the probe into the outlet in the oven. Make sure it is pushed all the way in. Close the oven door. T ouch the PROBE pad. T ouch 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. T ouch the CONVECTION COOK pad. T ouch the number pads to set the desired oven temperature. 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. W hen 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. NOTE: If the probe is removed from the oven while probe cooking, the oven will not automatically turn off. NOTES:  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.  N ever leave your probe inside the oven during a self-cleaning cycle.  D o not store the probe in the oven.  P robe is not for use in Broil or Self-Clean functions.  F an only rotates in one direction. T ouch 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. Convection Roasting Guide Beef Pork Lamb Poultry Meat Oven Temp. Internal Temp. Rib Roast (4 to 8 lbs.) Bone-In and Boneless Rare Medium 325°F 325°F 145°F 160°F Beef Tenderloin (4 to 6 lbs.) Rare Beef Tenderloin (2 to 3 lbs.) Rare 425°F 425°F 145°F. 145°F Bone-In, Boneless (3 to 5 lbs.) 325°F 160°F Bone-In (5 to 9 lbs.) Boneless (4 to 7 lbs.) Medium Medium 325°F 375°F 165°F 165°F Whole Chicken (5 to 7 lbs.) 350°F 170°F Turkey, Whole* . Unstuffed (10 to 16 lbs.) 325°F 170°-180°F. Unstuffed (18 to 24 lbs.) 325°F 170°-180°F Turkey Breast (4 to 6 lbs.) 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. 26