Ge J7912-30" Instrukcja Użytkownika Pobierz pdf (Strona 17)

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How to Set the Oven for Convection Roasting when Using the Prohe

For best results when roasting large

turkeys and roasts, we recommend

using the prohe included in the

convection oven.

CONVECTION

ROAST

OCDCDGXD

Г)

PROBE

©CDS)®®

® ® ®® ®

To change the oven temperature

during the Convection Roast cycle,

press the CONVECTION ROAST pad

and then press the number pads to

set the new desired temperature.

The displa)’ will flash PROBE and the

oven control will signal if the probe is

inserted into the outlet, and you have not

set a probe temperature and pressed the

STARTptid.

Place the shelf in the lowest position

(A). Inseit the probe into the meat.

Plug the probe into the outlet in the

oven. Make sure it is pushed all the

wav in. Close the oven door.

Press the CONVECRONROAST pad

^ Press the number pads to set the

desired oven temperature.

Press the PROBE jrad.

Press the number pads to set the

desired internal meat temperature.

Press the START pad.

Mhen the oven starts to heat, the word

LO will be in the display.

jAffer the intenial temperature of the meat

reaches 10()°F, the changing internal

temjreratuie will be shown in the displa)'.

Convection Roasting Guide

\Mien the internal temperature of

the meat reaches the number you

have set, the probe and the oven

turn off and the oven control

signals. To stop the signal, press the

CLEAR/OFFpad. Use hot pads to

remove the probe from the food.

Do not use tongs to pull on it;—they

might damage it.

CAUTION: To prevent possible burns, do not

unplup the probe from the oven outlet until the

oven has cooled. Do not store the probe In

the oven.

NOTE:

If the probe Is removed from the food before

the final temperature is reached, a tone will

sound and the display will flash until the probe

is removed from the oven.

You will hear a fan while cooking with this

feature. The fan will stop when the door is

opened, but the heat will not turn off.

You can use the timer even though you cannot

use timed oven operations.

On double oven models, you will not be able to

use the probe in the upper oven during timed

oven operations. This is because, with the

probe, you are cooking by temperature rather

than time.

Meats Minutes/Lb. Oven Temp. Internal Temp.

Beef Rib, Boneless Rib, Rare 20-24 325°F 140°Ft

Top Sirloin Medium 24-28 325°F 160T

¡3 to 5 lbs.) Well 28-32 325°F 170°F

Beef Tenderloin Rare 10-14 325°F 140Tt

Medium 14-18 325°F 160T

Pork Bone-in, Boneless (3 to 5 ibs.) 23-27 325°F 170T

Chops ¡1/2 to 1" thick) 2 chops 30-35 total 325°F 170“F

4 chops 35-40 total 325°F 170“F

6 chops 40-45 total 325°F 170T

Ham Canned, Butt, Shank (3 to 5 Ibs. full’/ cooked) 14-18 325°F 140T

Lamb Bone-in, Boneless (3 to 5 Ibs.) Medium 17-20 325°F 160T

Weil 20-24 325°F 170T

Seafood Fish, whole (3 to 5 lbs.) 30-40 total 400°F

Lobster Tails (6 to 8 oz. each) 20-25 total 350°F

Poultry Whole Chicken (IVi to 3'/2 Ibs.) 24-26 350°F 180“-185°F

Cornish Hens Unstuffed (1 to 1Угbs.) 50-55 total 350°F 180M85T

Stuffed (1 toiyibs.) 55-60 total 350°F 180M85T

Duckling (4 to 5 lbs.) 24-26 325T 180M85T

Turkey, whole*

Unstuffed |10 to 16 Ibs.) 8-11 325°F 180М8БТ

Unstuffed (18 to 24 Ibs.) 7-10 325°F 180M85T

Turkey Breast (4 to 6 Ibs.) 16-19 325°F 170T

Stuffed hi rds generulR гетцше 30—45 minuti S' additional roaslii time. Shield leg and brea.st with / lit lo prraent

overhiounmig and (dying of shrn.

' 1Ъе U.S, Defxirf-irienf ofAgrin.Uf-ure -kays "Rare beef is popular, but Yoti should киоте

.some food poisoning organisms тщ s-urviveP (Soiure: Safe hood- Hook. }0u)- Kitchen

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Uiat cooking tl to onh 14(.rF moam

Guide. USDA Rev. June I9S5.)

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£2

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