GE PGS908 Manual Del Propietário página 24

Usingthe convectionoven.(on
some models)
For best results when roasting large
turkeys and roasts, we recommend
using the probe included in the
convection oven,
FqEZ] Fq
FqFq FqEZ]
F-q[z]EZ]
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.
24
How to Set the Oven for Convection Roasting when Using the Probe
The display will flash PROBE and die
oven conuol will sigmal if file probe is
inserted into the outer, and you have not
set a probe temperature and pressed the
SrARr pad.
[_ Place the oven rack in the position
that centers the food between the
mp and bottom of the oven. Insert
tile probe into the meat.
[_ Plug the probe into the outer in the
oven. Make sure it is pushed aU the
way in. Close the oven doo_.
Touch the CONVECTION ROAST pad.
Touch the number pads to set the
desired oven temperature.
Touch the PROBE pad.
%
[]
%
%
[]
Touch tile number pads to set the
desired internal meat temperature.
Touch the START pad.
When file oven starts to heat, die word
LO will be in die display.
After the internal temperature of the meat
reaches 100°F (38°C), the changing internal
temperature will be shown in the display.
[_ X_qlen tile internM temperature of
tile meat reaches the number you
have set, the probe and the oven
mrn off" and the oven control
sigmals. To stop the signal, much the
CLEAR/OFF pad. Use hot pads m
remove the probe from the food.
Do not use rungs to pull on it--they
might damage it.
CAUTION:
r e prevent possible burns,
do not unplug the probe from the ovenoutlet until
the ovenhas cooled.Do not store the probe in
the oven.
NOTE:
{{{iiiiiiili
If theprobeisremoved fromthefoodbefore
thefinal temperature i sreached, a tonewill
sound and thedisplaywit flashuntil theprobe
isremoved fromtheoven.
{{{iiiiiiili
{{{iiiiiiili
You will heara fan whilecooking with this
feature.Thefan will stop whenthedooris
opened, but theheatwill notturnoff.
You canusethekitchentimereventhoughyou
cannot u setimedovenoperations.
Convection Roasting Guide
Minutes/Lb.
Meats (Minutes/kg) Oven Temp. Internal Temp.
Beef Rib,BonelessRib, Rare 20-24 (44-53) 325°F(163°C) 140°F(60°C)1 -
TopSirloin Medium 24-28 (53-62) 325°F(163°C) 160°F(71°C)
(3 to 5 Ibs. [1.36kgto 2.27 kg]) Well 28-32 (62-71) 325°F(163°C) 170°F(77°C)
BeefTenderloin Rare 10-14 (22-31) 325°F(163°C) 140°F(60°C)f
Medium 14-18 (31-40) 325°F(163°C) 160°F(71°C)
Perk Bone-In,Boneless(3 to 5 Ibs. 23-27 (51-60) 325°F(163°C) 170°F(77°C)
[1.36 kgto 2.27kg])
Chops(1/2 to 1" 2 chops 30-35(66-77)total 325°F(163°C) 170°F(77°C)
[1.3 cmto 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 Ibs. 14-18 (31-40) 325°F(163°C) 140°F(60°C)
[1.36 kgto 2.27kg]fully cooked)
Lamb Bone-In,Boneless(3 to 5 Ibs. Medium 17-20 (37-44) 325°F(163°C) 160°F(71°C)
[1.36 kgto 2.27kg]) Well 20-24 (44-53) 325°F(163°C) 170°F(77°C)
Seafood Fish,Whole (3 to 5 Ibs.[1.36 kgto 2.27kg]) 30-40(66-88)total 400°F(204°C)
LobsterTails (6 to 8 oz.[170 g to 227g/each) 20-25(44-55)total 350°F(177°C)
Poultry Whole Chicken(2_/_ to 31/_ Ibs. 24-26 (53-57) 350°F(177°C) 180°-185°F(82°-85°C)
[1.13 kgto 1.59kg])
CornishHens,Unstuffed (1 to 1_/_ Ibs. 50-55 350°F(177°C) 180°-185°F(82°-85°C)
[0.45 kgto 0.68kg]) (110-121)total
Stuffed (1to 1_/2 Ibs. 55-60 350°F(177°C) 180°-185°F(82°-85°C)
[0.45 kgto 0.68kg]) (121-132)total
Duckling(4 to 5 Ibs. [1.81kgto 2.27 kg]) 24-26 (53-57) 325°F(163°C) 180°-185°F(82°-85°C)
Turkey, W hole*
Unstuffed(10 to 16 Ibs. [4.54kgto 7.26 kg]) 8-11 (18-24) 325°F(163°C) 180°-185°F(82°-85°C)
Unstuffed(18 to 24 Ibs. [8.16kgto 10.89kg]) 7-10 (15-22) 325°F(163°C) 180°-185°F(82°-85°C)
TurkeyBreast(4 to 6 Ibs. [1.81kgto 2.72kg]) 16-19 (35-42) 325°F(163°C) 170°F(77°C)
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t' The {'.S. Deparhn_ nt q/ Agricaflur(' ,says "Ibm, bg,('/is p@aho; but yea ,should h)mw that coohi)N" it to o)@' 140'1" (60°C)
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