GE Quick Set V Manual Del Propietário página 26

Usingthe convection oven. some mode s;
Forbest results when roasting large
turkeysand roasts,we recommend
using the probe includedin the
convectionoven.
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Tochangethe oven temperatureduring
the ConvectionRoastcycle, touch the
CONVECTIONCOOKpad andthen
touch the numberpadsto set the new
desiredtemperature.
How to Set the Oven for Convection Roosting when Using the Probe
CAUTION I
When the internal temperature of the
meat reaches the number gou have
set, the probe and the oven turn off
Toprevent burns, do not unplug the probe
from the oven outlet until the oven has
cooled.
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Placethe 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 wag in.
Plug the probe into the outlet
in the oven. Make sure it is pushed
all the wag in. Closethe oven door.
[] Touch the PROBE pad.
[] Touch the number pads to setthe
desired internal meat temperature.
NOTE: The maximum internal temperature
for the food that gou can set is 200°F.
[] Touch the CONVECTION COOK pad.
[] Touch the number pads to setthe
desired oven temperature.
The displag will flash PROBEand the oven
control will signal if the probe is inserted
into the outlet,and gou have not set a probe
temperature and pressed the STARTpad.
and the oven control signals.To stop
the signal, touch the CLEAR/OFFpad.
Use hot pads to remove the probe
from the food. Do not use tongs to pull
on it-theg might damage it.
NOTE:If the probe is removed from the
oven while probe cooking, the oven will not
outomoticollg turn off.
NOTES:
Youwill hear a fan while cooking with this
feature. Thefan will stop when the door is
opened,but the heat will not turn off.
, Youcon use the Kitchen Timer even
though _lOU cannot use timed oven
operations.
, Never leave your probe inside the oven
during a self-cleaningc_Icle.
Do not store the probe in the oven.
, Probeis not for use in Broil or Self-Cleon
functions.
, Fanonl_lrotates in one direction.
[Z] Touch the STARTpad.
When the oven starts to heat, the word
LO will be in the displag.
After the internal temperature of the meat
reaches 100°F, t he changing internal
temperature will be shown in the displag.
Convection Roosting Guide
Beef
Pork
Lamb
Poultry
Meat Oven Temp.
RibRoast(4 to 8 Ibs.) Rare 325°F
Bone-InandBoneless Medium 325°F
BeefTenderloin(4 to 6 Ibs.) Rare 425°F
BeefTenderloin(2 to 3 Ibs.) Rare 425°F
Bone-In,Boneless(3 to 5 Ibs.) 325°F
Bone-In(5 to g Ibs.) Medium 325°F
Boneless(4 to 7 Ibs.) Medium 375°F
Whole Chicken(5 to 7 Ibs.) 350°F
Turkey, W hole*
Unstuffed(10to 16 tbs.) 325°F
Unstuffed(18to 24 Ibs.) 325°F
TurkeyBreast (4 to 6 Ibs.) 325°F
Internal Temp.
145°F
160°F
145°F
145°F
160°F
165°F
165°F
170°F
170°-180°F
170°-180°F
170°F
*Stuffed birds generally require 50-45 minutes additional roasting time. Shield legs and breast with foil to prevent
overbrowning and drying of skin.
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