GE PT925 manual Instructions Operating Instructions Care and Cleaning, Convection Roasting Guide

Using the convection oven. ge.com

How to Set the Lower Oven for Convection Roasting when Using the Probe

Safety

For best results when roasting large turkeys and roasts, we recommend using the probe included in the convection oven.

To change the oven temperature during the Convection Roast cycle, touch the CONVECTION ROAST pad and then touch the number pads to set the new desired temperature.

Place the oven rack in the position that centers the food between the top and bottom of the oven. Insert the probe into the meat. Make sure it is pushed all the way in.

Plug the probe into the outlet

in the oven. Make sure it is pushed all the way in. Close the oven door.

Touch the CONVECTION ROAST pad.

Touch the number pads to set the desired oven temperature.

Touch the PROBE pad.

Touch the number pads to set the desired internal meat temperature.

NOTE: The maximum internal temperature for the food that you can set is 200°F.

Touch the START pad.

The display 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 START pad.

When the oven starts to heat, the word LO will be in the display.

After the internal temperature of the meat reaches 100°F, the changing internal temperature will be shown in the display.

Convection Roasting Guide

When 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, touch the CLEAR/OFF pad. Use an oven mitt to remove the probe from the food. Do not use tongs to pull on it—they might damage it.

NOTE: If the probe is removed from the oven while probe cooking, the oven will not automatically turn off.

CAUTION: To prevent possible burns, use an oven mitt to unplug the probe from the oven outlet.

NOTE:

■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 Kitchen Timer even though you cannot use timed oven operations.

■Never leave your probe inside the oven during a self-cleaning cycle.

■Do not store the probe in the oven.

■Probe not for use in Broil or Self-Clean functions.

■Fan only rotates in one direction.

Instructions Operating Instructions Care and Cleaning

Meat				Minutes/Lb.	Oven Temp.	Internal Temp.
Beef	Rib, Boneless Rib,		Rare	25–29	325°F	140°F†
	Top Sirloin		Medium	29–33	325°F	160°F
	(3 to 5 lbs.)		Well	33–37	325°F	170°F
	Beef Tenderloin		Rare	12–16	325°F	140°F†
			Medium	16–20	325°F	160°F
Pork	Bone-In, Boneless (3 to 5 lbs.)		Well	30–34	325°F	170°F
	2 Chops (1/2 to 1″	thick)	Well	37–42 total	325°F	170°F
	4 Chops (1/2 to 1″	thick)	Well	42–47 total	325°F	170°F
	6 Chops (1/2 to 1″	thick)	Well	47–52 total	325°F	170°F
Ham	Canned, Butt, Shank			13–19	325°F	140°F
	(3 to 5 lbs. fully cooked)
Seafood	Lobster Tails (6 to 10 oz. each)			20–25 total	350°F
Poultry	Whole Chicken (21⁄2 to 31⁄2 lbs.)			24–30	350°F	180°–185°F
	Turkey (18 to 20 lbs.)*			7–10	350°F	180°–185°F

*Stuffed birds generally require 30–45 minutes additional roasting time. Shield legs and breast with foil to prevent overbrowning 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 means some food poisoning organisms may survive.” (Source: Safe Food Book. Your Kitchen Guide. USDA Rev. June 1985.)

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