GE PT970SMSS Owners Manual - Page 31

How to Set the Oven for Convection Roasting when Using the Probe, Convection Roasting Guide, ge.com

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Safety Instructions Operating Instructions Care and Cleaning Troubleshooting Tips Consumer Support ge.com For best results when roasting large turkeys and roasts, we recommend using the probe included in 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 rack in the position that best centers the food in 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. 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 temperature 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 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 cooking center. NOTE: s 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. s 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. s You can use the timer even though you cannot use timed oven operations. Convection Roasting Guide 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. Meats Beef Pork Ham Lamb Poultry Rib, Boneless Rib, Top Sirloin (3 to 5 lbs.) Rare Medium Well Beef Tenderloin Rare Medium Bone-in, Boneless (3 to 5 lbs.) Canned, Butt, Shank (3 to 5 lbs. fully cooked) Bone-in, Boneless (3 to 5 lbs.) Medium Well Whole Chicken (21⁄2 to 31⁄2 lbs.) Cornish Hens, Unstuffed (1 to 11⁄2 lbs.) Stuffed (1 to 11⁄2 lbs.) Minutes/Lb. 20-24 24-28 28-32 10-14 14-18 23-27 14-18 17-20 20-24 24-26 50-55 total 55-60 total Oven Temp. 325°F 325°F 325°F 325°F 325°F 325°F 325°F 325°F 325°F 325°F 325°F 325°F Internal Temp. 140°F† 160°F 170°F 140°F† 160°F 170°F 140°F 160°F 170°F 180°-185°F 180°-185°F 180°-185°F Duckling (4 to 5 lbs.) 24-26 325°F 180°-185°F Turkey, whole* Unstuffed (10 to 16 lbs.) Unstuffed (18 to 24 lbs.) 8-11 325°F 180°-185°F 7-10 325°F 180°-185°F Turkey Breast (4 to 6 lbs.) 16-19 325°F 170°F * Stuffed birds generally require 30-45 minutes additional roasting time. Shield legs and breast with foil to prevent over-browning 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.) 31

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Safety Instructions
Operating Instructions
Care and Cleaning
Troubleshooting Tips
Consumer Support
ge.com
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 position that
best centers the food in 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.
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 temperature
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 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
cooking center.
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.
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.
Convection Roasting Guide
Meats
Minutes/Lb.
Oven Temp.
Internal Temp.
Beef
Rib, Boneless Rib,
Rare
20–24
325°F
140°F†
Top Sirloin
Medium
24–28
325°F
160°F
(3 to 5 lbs.)
Well
28–32
325°F
170°F
Beef Tenderloin
Rare
10–14
325°F
140°F†
Medium
14–18
325°F
160°F
Pork
Bone-in, Boneless (3 to 5 lbs.)
23–27
325°F
170°F
Ham
Canned, Butt, Shank (3 to 5 lbs. fully cooked)
14–18
325°F
140°F
Lamb
Bone-in, Boneless (3 to 5 lbs.)
Medium
17–20
325°F
160°F
Well
20–24
325°F
170°F
Poultry
Whole Chicken (2
1
/
2
to 3
1
/
2
lbs.)
24–26
325°F
180°–185°F
Cornish Hens, Unstuffed (1 to 1
1
/
2
lbs.)
50–55 total
325°F
180°–185°F
Stuffed (1 to 1
1
/
2
lbs.)
55–60 total
325°F
180°–185°F
Duckling (4 to 5 lbs.)
24–26
325°F
180°–185°F
Turkey, whole
*
Unstuffed (10 to 16 lbs.)
8–11
325°F
180°–185°F
Unstuffed (18 to 24 lbs.)
7–10
325°F
180°–185°F
Turkey Breast (4 to 6 lbs.)
16–19
325°F
170°F
*
Stuffed birds generally require 30–45 minutes additional roasting time. Shield legs and breast with foil to prevent
over-browning 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.)
31