GE JBP80 warranty Regular Baking, How to Set Your Oven for Baking, Iibake

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CONVECTION ROASTING GUIDE

,/”

 

Teats

 

 

)I Minutes/Lb. I

 

Oven Temperature (“F.)]

Internal Temperatureu(“F.)

 

fleef

Rib, Boneless Rib,

Rare

 

20–24

 

325°

 

 

 

1400-t

 

 

 

Top Sirloin (3 to 5 lbs.) Medium

 

24–28

 

325°

 

 

 

160°

 

 

 

 

Well

 

28–32

 

325°

 

 

 

170°

 

 

 

Beef Tenderloin

Rare

 

10-14

 

 

325°

 

 

 

140°t

 

 

 

Medium

 

14–1 8

 

325°

 

 

 

160°

 

 

 

Pot Roast (2X to 3 Ibs. ) Chuck, Rump

 

35-45

 

 

300°

 

 

 

1 70°

 

Pork

Bone-in, Boneless (3 to 5 lbs. )

 

23-27

 

325°

 

 

 

170°

 

 

 

Chops

2 chops

 

30–35 total

325°

 

 

 

1 70°

 

 

 

( 1/2 to l-inch thick)

4 chops

 

35$40 total

325°

 

 

 

170°

 

 

 

 

6 chops

 

40-45 total

325°

 

 

 

1 70°

 

Ham

Canned, Butt, Shank (3 to 5 lbs. fully cooked)

 

1 4–18

 

3256

 

 

 

1 40°

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Lamb

Bone-in, Boneless

Medium

 

17-20

 

325°

 

 

 

1 60°

 

 

 

(3 to 5 lbs. )

Well

 

20-24

 

325°

 

 

 

170°

 

Seafood

Fish, whole (3 to 5 lbs. )

 

I

3040 total

 

 

400”

 

 

 

 

 

 

 

 

 

 

 

 

Lobster Tails (6 to 8 oz. each)

20–25 total

 

350°

 

 

 

 

 

Poultry

Whole Chicken

 

 

24–26

 

350°

 

 

 

1800- 185’

 

 

(2X to 3X lbs.)

 

 

 

 

 

 

 

 

 

 

 

 

 

Cornish Hens

Unstuffed ( 1 to 1 Y lbs. )

 

50-55 total

 

3500

 

 

 

1800–1 85°

 

 

Duckling (4 to 5 lbs. )

Stuffed ( 1 to 1)4 lbs. )

 

55–60 total

 

350°

 

 

 

1800–1 85°

 

 

 

 

24-26

 

325°

 

 

 

180°– 185°

 

 

Ilmkey, whole*

Unstuffed (10 to 16 lbs.)

 

8-11

 

325°

 

 

 

1800- 185”

 

 

 

Unstuffed (18 to 24 lbs. )

 

7-10

 

325°

 

 

 

1 800–1 85°

 

 

Turkey Breast (4 to 6 lbs.)

 

16-19

 

325°

 

 

 

1 70°

 

*stuffed birds ~enera]]y require 30-45 rn]nutes additional roastinz time. Shield legs and breast with fOl] tO Prevent OY’er

browning and drying of skin.

tThe 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.)

REGULAR BAKING

Do not lock the oven door with the latch during regular baking. The latch is used for self-cleaning only.

Your oven temperature is controlled very accurately using an oven control system. We recommend that you operate the oven for a number of weeks to become familiar with your new oven’s performance.

If you think an adjustment is necessary, see the Adjust the Oven Thermostat section. It gives easy Do II Yourself instructions on how to adjust the thermostat.

NOTE: When the oven is hot, the top and outside surfaces of the range get hot too.

How to Set Your Oven for Baking

To avoid possible burns, place the shelves in the correct position before you turn the oven on.

1. Press the BAKE pad.

( )

IIBAKE

2.Press the INCREASE or DECREASE pad. The last oven set temperature appears in the display. Continue pressing until the desired temperature is displayed.

When the oven starts to heat, the word “ON” and the changing temperature, starting at 100°F., will be displayed. When the oven reaches the temperature you set, a tone will sound.

u~ 3. Press the CLEAR/OFF pad when

CLEAR baking is finished and then remove the food from the oven.

OFF

To change the oven temperature during the BAKE cycle, press the BAKE pad and then the INCREASE or DECREASE pad to get the new temperature.

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Contents Iiill Page Save time and money. Before you request service If YOU Need ServiceWrite down the model and serial numbers If you received a Damaged rangeAWARNING- s Keep the oven vent duct unobstructed Self-Cleaning OvenOven Surface Cooking Units Important Safety InstructionsSurface unit. The use of undersized cookware Save These InstructionsHalogen/Radiant Surface Units JBP95 Features of Your RangeNot all features are on all models. Appearance may vary 40,41,45 HOW does this Cooktop Compare To Your OLD ONE? Differences Between Halogen and Radiant Units General Information About Halogen/Radiant Surface UnitsGlass Cooktop Cautions Home Canning TipsObserve the Following Points in Canning Cooking Guide for Using Heat Settings How to Set the ControlsLight Over the Surface Units Special Notes for Glass CooktopsHot Surface Indicator Light Glass Cooktops only Dual Surface Unit Switch Glass Cooktops OnlySurface Controls Surface Cookware Tips~pes of Cookware Wok CookingDo not use woks that have Porcelain/enamelHow to Check Pan Performance For heavy, burned on soil Glass Ceramic Cooktop CleaningOn some models Bake Features of Your Oven ControlCO NV Broil LO~ Roast Stop Clock TimeTo Set the Timer TimerTo Reset the Timer Power OutageIncrease and Decrease Pad Speed Oven CONTROL, Clock and TimerChild Lockout Feature Light comes on automatically when the oven door is opened Before Using Your OvenOven Light Offset ShelfShelf Positions Using Your OvenOven Shelves Cookware for Convection Cooking What is Convection?When should you use Convection Bake or Convection Roast? Convection Baking When baking on 3 shelves, divide the oven intoAdapting Recipes For Convection Baking Multi-Shelf BakingBaking How to Convection Time BakeCleaning only CO NV How to Set Delay Start and Automatic Stop Convection BakeCook Time StopPost Adapting Recipes for Convection RoastingConvection Roasting Rack CO NV Roast Convection RoastingIibake How to Set Your Oven for BakingRegular Baking Preheating Pan PlacementBaking Pans Type of Food Shelf PositionCookies Fiaking GuidesPies CakesRegular Timed Baking How to Time BakeHow to Set Immediate Start and Automatic Stop To Adjust the Thermostat Adjust the Oven THERMOSTAT-DO IT YourselfHow to Set Delay Start and Automatic Stop Clear OFF Bake Use of Aluminum FoilRegular Roasting with the Probe Correct Placement of the Temperature ProbeHam or Lamb Casseroles or Fish See the Regular Roasting GuideProbe How to Set the Oven When Using the Temperature ProbeFrozen Roasts Questions and AnswersRoasting Guide Broiling Meal for easiest cleaningCLEAR/OFF-pad. Serve the food Immediately, and leave the panShould I salt the meat before broiling? Why are my meats not turning out as brown as they should?Chicken Broiling GuideGround Beef Before a Clean Cycle How to Set the Oven for Cleaning Operating the SELF-CLEANING OvenAfter a Clean Cycle To Stop a Clean CycleShould there be anv odor during the cleaning? How to Delay Start of CleaningMy oven shelves do not slide easily What is the matter? Why do I have ash left in my oven after cleaning?Control Panel and Knobs Care and CleaningCooktop Surface Light Sure Grip HandleLift-Off Oven Door Oven Light ReplacementBroiler Pan and Grid ProbeOven Shelves and Convection Roasting Rack Do not store a soiled broiler pan and grid anywherePainted Surfaces Metal PartsGlass Window Oven Heating ElementsSurface Unitsmrip Pans Electric Coil Models Clean the area under the drip pans oftenTo remove a surface unit To replace a surface unitPl+30 ‘- ‘Q=m -- MIN Nyie lhis appliance must be properly groundedCopper Wiring Installation InstructionsRange to be moved for cleaning or servicing Disconnect the link from neutral Step Wire System Special Grounding InstructionsQUESTIONS? USE this Problem Solver Knob is set for the surface unit you are using Management to perform this check before calling for serviceElectric Coil Models Glass Cooktop ModelsProblem Solver Al-’ I’’eptt’1 Wdll Be ThereWarranty
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