GE JSP57 owner manual Cleaning Operating Instructions Safety, Convection Roasting Guide

Instructions

Using the convection oven.

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

and Cleaning Operating Instructions Safety

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

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.

Place the rack in the lowest position

(A). Insert the probe into the meat.

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.

Touch 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.

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 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 unplug 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.

Consumer Support Troubleshooting Tips Care

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.

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Convection Roasting Guide

Meats			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°F
	Beef Tenderloin	Rare	10–14	325°F	140°F†
		Medium	14–18	325°F	160°F
Pork	Bone-In, Boneless (3 to 5 lbs.)		23–27	325°F	170°F
	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	170°F
Ham	Canned, Butt, Shank (3 to 5 lbs. fully cooked)		14–18	325°F	140°F
Lamb	Bone-In, Boneless (3 to 5 lbs.)	Medium	17–20	325°F	160°F
		Well	20–24	325°F	170°F
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 (21⁄2 to 31⁄2 lbs.)		24–26	350°F	180°–185°F
	Cornish Hens, Unstuffed (1 to 11⁄2 lbs.)		50–55 total	350°F	180°–185°F
	Stuffed (1 to 11⁄2 lbs.)		55–60 total	350°F	180°–185°F
	Duckling (4 to 5 lbs.)		24–26	325°F	180°–185°F
	Turkey, Whole*
	Unstuffed (10 to 16 lbs.)		8–11	325°F	180°–185°F
	Unstuffed (18 to 24 lbs.)		7–10	325°F	180°–185°F
	Turkey 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 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.)