GE JKP5527, JKP3527, JKP3027, JKP7027 Instructions, Tips Care, Consumer Support Troubleshooting

Instructions

Using the convection oven.

Safety

GridConvection Roast

■ Good for large tender cuts of meat, uncovered.

Broiler pan

The convection fan circulates the heated air evenly over and around the food. Meat and poultry are browned on all sides as if they were cooked on a rotisserie. Heated air will be circulated over, under and around the food being roasted. The heated air seals in juices quickly for a moist and tender product while,

at the same time, creating a rich golden brown exterior.

When you are convection roasting it is important that you use a broiler pan and grid for best convection roasting results. The pan is used to catch grease spills and the grid is used to prevent grease spatters.

Cleaning Operating Instructions

When baking cookies, you will get the best results if you use a flat cookie sheet instead of a pan with low sides.

Cookware for Convection Cooking

Before using your convection oven, check to see if your cookware leaves room for air circulation in the oven. If you are baking with several pans, leave space between them. Also, be sure the pans do not touch each other or the walls of the oven.

Paper and Plastic

Heat-resistant paper and plastic containers that are recommended for use in regular ovens can be used in convection ovens. Plastic cookware that is heat-resistant to temperatures of 400°F can also be used.

Metal and Glass

Any type of cookware will work in your convection oven. However, metal pans heat the fastest and are recommended for convection baking.

■Darkened or matte-finished pans will bake faster than shiny pans.

■Glass or ceramic pans cook more slowly.

For recipes like oven-baked chicken, use a pan with low sides. Hot air cannot circulate well around food in a pan with high sides.

How to Set the Oven for Convection Baking or Roasting

Tips Care and

	Press the Convection Bake pad
or	or the Convection Roast pad.

Press the number pads to set the desired oven temperature.

Press the Start pad.

To change the oven temperature, press

the Convection Bake or Convection Roast pad and then the number pads to set the new temperature.

When the oven starts to heat, the changing temperature, starting at 100°F, will be displayed. When the oven reaches the temperature you set, 3 beeps will sound.

Press the Clear/Off pad when finished.

■You will hear a fan while cooking with convection. The fan will stop when the door is opened, but the heat will not turn off.

■You may hear the oven clicking during baking. This is normal.

Consumer Support Troubleshooting

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.

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Convection Roasting Guide

Meats			Minutes/Lb.	Oven Temp.
Beef	Rib, Boneless Rib,	Rare	20–24	325°F
	Top Sirloin	Medium	24–28	325°F
	(3 to 5 lbs.)	Well	28–32	325°F
	Beef Tenderloin	Rare	10–14	325°F
		Medium	14–18	325°F
Pork	Bone-in, Boneless (3 to 5 lbs.)		23–27	325°F
Ham	Canned, Butt, Shank (3 to 5 lbs. fully cooked)		14–18	325°F
Lamb	Bone-in, Boneless (3 to 5 lbs.)	Medium	17–20	325°F
		Well	20–24	325°F
Poultry	Whole Chicken (21⁄2 to 31⁄2 lbs.)		24–26	325°F
	Cornish Hens, Unstuffed (1 to 11⁄2 lbs.)		50–55 total	325°F
	Stuffed (1 to 11⁄2 lbs.)		55–60 total	325°F
	Duckling (4 to 5 lbs.)		24–26	325°F
	Turkey, whole*
	Unstuffed (10 to 16 lbs.)		8–11	325°F
	Unstuffed (18 to 24 lbs.)		7–10	325°F
	Turkey Breast (4 to 6 lbs.)		16–19	325°F

*Stuffed birds generally require 30–45 minutes additional roasting time. Shield legs and breast with foil to prevent over-browning and drying of skin.