GE P2S975 Manual Del Propietário página 20

Using theconvection oven.
for best results when masting large
turkeys and masts, we recommend
using the probe included in the
convection oven.
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To change the oven temperature
during the Convection Roast cycle,
touch the CONVECTIONROASTpad
and then touch the number pads to
set the new desired temperature,
20
How to Set the Oven for Convection Roasting when Using the Probe
The display will fl_Ml PROBE and die
oven conuo/will signal if die probe is
inserted
into
die outlet, and
you have liot
set a probe temperature and pressed die
SYARrpad.
f-_ Place the oven rack in the posidon
that centers the food between the
top and bottom of the oven° Insert
die probe into the meat.
[_ Plug the probe into the outlet in
the oven. Make sure
it is
pushed
all the way ill. (]lose the oven doon
[] Touch the CONVECTION ROAST
pad.
[_ Touch die number pads to set the
desired oven
temperature.
[_]
Touch tile PROBE pad.
[_ Touch the nmnber pads to set the
desired interna| meat temperature.
Touch the START
pad.
When die oven starts to heat, die word
tO will be in die display.
After the internal teml_eramre of the meat
reaches 100°F (38°C), the changing internal
tempecature will be sho,_l in tile display
[_] When the internal temperature of
the meat reaches the mmiber you
have set, the probe and the oven
turn off and the oven control
sigmals. To stop the signal touch
the CLEAR/OFFp'ad. Use hot pads
to remove the probe flom the fbod.
Do not use tongs to pull on it--they
might damage it.
burns, d o notunplug theprobefromtheoven
outletuntiltheovenhascoole_Donotstore
theprobein the oven.
NOTE:
If theprobeisremoved fromthefoodbefore
thefinal temperature i s reached, a tonewill
soundandthedisplaywill flashuntiltheprobe
is removed fromtheoven.
You will heara fanwhilecooking with this
feature.Thefanwill stopwhenthedooris
opened, b uttheheatwill not turnoff
You canusethekitchentimereventhough
youcannotusetimedovenoperations.
Convection Roasting Guide
Minutes/Lb.
Meats {Minntes/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. [1.36I<gto 2.27 I<g]) Well 28-32 (62_1) 325°F(163°C) 170°F(77°C)
BeefTenderloin Bare 10-14 (22_1) 325°F(163°C) 140°F(60°@
Medium 1_18 (31-40) 325°F(163°C) 160°F(71°C)
Pork Bone-In,Boneless(3 to 5 Ibs. 23 27 (51-60) 325°F(163°C) 170°F(77°C)
[1.36 I<g to 2.27I<g])
Chops(1/2 to 1" 2 chops 30-35(66-77)total 325°F(163°C) 170°F(77°C)
[1.3 cmto 2£ cm] thick) 4 chops 35-40(77-68)total 325°F(163°C) 170°F(77°C)
6 chops 4045 (88-99) total 325°F(163°C) 170°F(77°C)
Ham Canned,Butt, Shank(3 to 5 Ibs. 1_18 (31-40) 325°F(163°C) 140°F(60°C)
[136 I<g to 227 I<g] f ully cooked)
Lamb Bone-In,Boneless(3 to 5 Ibs. Medium 17-20 (37-44) 325°F(163°C) 160°F(71°C)
[1.36 I(gto 227 I(g]) Well 20 24 (44 53) 325°F(163°C) 170°F(77°C)
Seafood Fish, Whole(3 to 5 Ibs. [1.36 I(gto 227 I(g]) 304,0{66-88) total 400°F(204°C)
LobsterTails (6 to 8 oz.[170 g to 227g] each) 20_5 (44-55)total 350°F(177°C)
Poultry Whole Chicken(21A to 3_AIbs. 2_26 (53 57) 350°F(177°C) 180 ° 185°F(82°-85°C)
[1.13 I(gto 1.59I(g])
CornishHens,Unstuffed (1 to 172Ibs. 50 55 350°F(177°C) 180 ° 185°F(82°-85°C)
[0.45 I(gto 0.68I(g]) (110 121)total
Stuffed (1 to 11A Ibs. 55-60 350°F(177°C) 180 ° 185°F(82°-85°C)
[0.45 I(gto 0.68I(g]) (121 132)total
Duckling(4 to 5 Ibs. [1.81I(gto 227 I(g]) 2_26 (53 57) 325°F(163°C) 180 ° 185°F(82°-85°C)
Turkey, W hole_
Unstuffed(10 to 16 lbs.[4£4 I(gto 726 I(g]) 8-11 (18-24) 325°F(163°C) 180°-185°F(82°-85°C}
Unstuffed(18 to 24 Ibs.[8.16 I(gto 10.89I(g]) 7 10(15-22) 325°F(163°C) 180 ° 185°F(82°-85°C)
TurkeyBreast(4 to 6 Ibs. [1.81I(g to 222 I(g]) 16 19 (35_42) 325°F(163°C) 170°F(77°C)
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