GE CafÃ?Â© C2S980SEMSS Owner's Manual & Installation Instructions

Also see for C2S980: Owner's manual and installation instructions Installation & owner's instructions Owner's manual and installation instructions Owner's manual and installation instructions Owner's manual and installation instructions

GE CafÃ?Â© C2S980SEMSS Owner's Manual & Installation Instructions Manual pdf 22 page image

Operating Instructions Safety InstructionsInstallationInstructionsTroubleshooting TipsConsumer SupportConvection Roasting GuideMeats Minutes/Lb. Oven Temp. Internal Temp.Beef Rib (3 to 5 lbs.) Rare† 20–24 325°F 140°FMedium 24–28 325°F 160°FWell 28–32 325°F 170°FBoneless Rib, Top Sirloin Rare† 20–24 325°F 140°FMedium 24–28 325°F 160°FWell 28–32 325°F 170°FBeef Tenderloin Rare† 10–14 325°F 140°FMedium 14–18 325°F 160°FPot Roast (2 1⁄ 2 to 3 lbs.) chuck, rump 35–45 300°F 170°FPork Bone-in (3 to 5 lbs.) 23–27 325°F 170°FBoneless (3 to 5 lbs.) 23–27 325°F 170°FPork Chops ( 1⁄2 to 1″ thick) 2 chops 30–35 total 325°F 170°F4 chops 35–40 total 325°F 170°F6 chops 40–45 total 325°F 170°FHam Canned (3 lbs. fully cooked) 14–18 325°F 140°FButt (5 lbs. fully cooked) 14–18 325°F 140°FShank (5 lbs. fully cooked) 14–18 325°F 140°FLamb Bone-in (3 to 5 lbs.) Medium 17–20 325°F 160°FWell 20–24 325°F 170°FBoneless (3 to 5 lbs.) Medium 17–20 325°F 160°FWell 20–24 325°F 170°FSeafood Fish, whole (3 to 5 lbs.) 30–40 total 400°FLobster Tails (6 to 8 oz. each) 20–25 total 350°FPoultry Whole Chicken (2 1⁄ 2 to 3 1⁄2 lbs.) 24–26 350°F 180°–185°FCornish Hens Unstuffed (1 to 11⁄2 lbs.) 50–55 total 350°F 180°–185°FCornish Hens Stuffed (1 to 11⁄2 lbs.) 55–60 total 350°F 180°–185°FDuckling (4 to 5 lbs.) 24–26 325°F 180°–185°FTurkey, whole*Unstuffed (10 to 16 lbs.) 8–11 325°F 180°–185°FUnstuffed (18 to 24 lbs.) 7–10 325°F 180°–185°FTurkey 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 preventoverbrowning 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 meanssome food poisoning organisms may survive.” (Source: Safe Food Book. Your Kitchen Guide. USDA Rev. June 1985.)Using the convection oven.22