GE PT970SMSS Owner's Manual

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GE PT970SMSS Owner's Manual Manual pdf 31 page image

Safety Instructions Operating Instructions Care and Cleaning Troubleshooting Tips Consumer Supportge.comHow to Set the Oven for Convection Roasting when Using the ProbeThe display will flash Probe and the ovencontrol will signal if the probe is insertedinto the outlet, and you have not set aprobe temperature and pressed theStart pad.Place the rack in the position thatbest centers the food in the oven.Insert the probe into the meat.Plug the probe into the outlet in theoven. Make sure it is pushed all theway in. Close the oven door.Press the Convection Roast pad.Press the number pads to set thedesired oven temperature.Press the Probe pad.Press the number pads to set thedesired internal meat temperature.Press the Start pad.When the oven starts to heat, the wordLO will be in the display. After the internaltemperature of the meat reaches 100°F,the changing internal temperature willbe shown in the display.When the internal temperature ofthe meat reaches the temperatureyou have set, the probe and theoven turn off and the oven controlsignals. To stop the signal, press theClear/Off pad. Use hot pads toremove the probe from the food.Do not use tongs to pull on it—they might damage it.CAUTION: To prevent possible burns, do notunplug the probe from the oven outlet until theoven has cooled. Do not store the probe in thecooking center.NOTE: If the probe is removed from the food beforethe final temperature is reached, a tone willsound and the display will flash until the probeis removed from the oven. You will hear a fan while cooking with thisfeature. The fan will stop when the door isopened but the heat will not turn off. You can use the timer even though you cannotuse timed oven operations.For best results when roasting largeturkeys and roasts, we recommendusing the probe included in theconvection oven.To change the oven temperatureduring the Convection Roast cycle,press the Convection Roast padand then press the number pads toset the new desired temperature.Convection Roasting GuideMeats 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°FBeef Tenderloin Rare 10–14 325°F 140°F†Medium 14–18 325°F 160°FPork Bone-in, Boneless (3 to 5 lbs.) 23–27 325°F 170°FHam Canned, Butt, Shank (3 to 5 lbs. fully cooked) 14–18 325°F 140°FLamb Bone-in, Boneless (3 to 5 lbs.) Medium 17–20 325°F 160°FWell 20–24 325°F 170°FPoultry Whole Chicken (21⁄2 to 3 1⁄2 lbs.) 24–26 325°F 180°–185°FCornish Hens, Unstuffed (1 to 11⁄2 lbs.) 50–55 total 325°F 180°–185°FStuffed (1 to 11⁄2 lbs.) 55–60 total 325°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 preventover-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 meanssome food poisoning organisms may survive.” (Source: Safe Food Book. Your Kitchen Guide. USDA Rev. June 1985.)31