GE Profile JS998SHSS Owner's Manual

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32Consumer Support Troubleshooting Tips Care and Cleaning Operating Instructions Safety InstructionsHow to Set a Delayed Start and Automatic StopYou can set the oven control to delay-start the oven,cook for a specific length of time and then turn offautomatically.Make sure the clock shows the correct timeof day.Select CONVECTION.Select CONV MULTI for multi-rackconvection baking. This mode isused for cooking food items onmore than one rack (i.e., 2, 3 ormore racks) at the same time inconvection bake. See Multi-RackBaking section for more information.Select CONV 1-RACK for one rackconvection baking. This mode isused for cooking food items on onlyone rack in convection bake.Select CONVROAST for convectionroasting.Press the number pads to set thedesired oven temperature.Select OPTIONS.Select TIMED BAKE.Using the number pads, enter thedesired convection cooking time.NOTE: The time countdown will not start untilafter the oven is preheated.Select ENTER.Select OPTIONS.Select DELAY BAKE.Using the number pads, enter thetime of day you want the oven toturn on and start cooking.Select ENTER.Select START.If you would like to check the times youhave set, select REVIEW TIMES. You havethe option to see delay time, clock, cooktime or timer.When the oven starts to heat, thechanging temperature, starting at 100°F,will be displayed. When the oven reachesthe temperature you set, 3 beeps willsound.The oven will continue to cook for theprogrammed amount of time. After thecooking time has ended, the oven will prompt theuser to add “MORE TIME” to further cook foodif desired. Add additional time by selectingMORE TIME. Enter traditional cooking time inminutes and select START. Press CLEAR/OFFpad if food has finished cooking. The oven willturn off automatically, unless the WARMfeature was set. See the Settings section.Press the CLEAR/OFF pad to clearthe display.Using the timed features for convection cooking.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°FChops (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, 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°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 (21⁄2 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°FStuffed (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.)