GE 164D2966P126 warranty Convection Roasting Gu~E, Regular Baking, 1 60”

CONVECTION ROASTING GU~E

—

	ts			Nlinutesfl.b.	Oven Temperature (“F.)
l>eef		Rib, Boneless Rib.	Rare	20-24	325”
		Top Sirloin (3 to 5 Ibs. ) Medium		24–28	325”
		Beef Tenderloin	Well	28-32	3~5’
			Rare	1 ()-14	325°
			Medium	14- I 8	3~50
		Pot Roast (2:~ t(} 3 lbs, ) Chuck, Rump		35-45	3000
Pork		Bone-in, Boneless (3 tn 5 lbs. )		?3–27	3~50
		Chops	2 chops	30-35 total	325”
		( 1/2 to l-inch thick)	4 chops	35–40 total	325°
			6 chops	4045 total	3~5.
Ham		Canned, Butt, Shank (3	to 5 Ibs. fLIlly cooked)	14-18	325”
L,amb		Bone-in, Boneless	Meciium	17-20	325°
		(3 [(> 5 Ibs.)	well	20-24	325<>
Seafood		Fish, whole (3 to 5 Ibs. )		30-40 total	4000
		I.obster Tails (6 to X oz. each)		20-25 total	3500
Poultry		Whole Chicken		~4–~~	350’>
		(2X to 372 Ibs. )
		Cornish Hens	Ullstllfted ( ] to ] X Ibs. )	50-55 total	3500
		Duckling (4 to 5 Ibs. )	stuffed ( I to 1 Y: Ibs. )	55–60 tOtal	350’”
				24–26	325<’
		Turkey, wh(~le’):	[Jnstuffed (10 to 16 lbs. )	x--l 1	325”
			UnstLlffed (18 to 24 Ibs, )	7-1o	325[’
		‘1’urkey Breast (4 to 6 Ibs. )		16-19	325°
			1	1		1

Internal Temperature (“F.)

, 400.;

1 60”

I 70[” ,~()<:j.

160° 1 70’”

I70”

170[’ 1 70” 1 70°

140°

1600 1 70°

t 800–1 85”

1 800–[ 85” 1800-185” I 800–1 85° I Xoo-l 85”

I80[’- I Xs” I 70°

‘;: StLlffed birds generally reqLlire 30-45 minutes additi(n)al roastirrg time. Shield legs and breast with foil to pre}ent n~e] browning and dt-ying of skin.

‘i-TheU. S, Department of’ AgricLl\ture Say S .’R~I-c [~ccf’ is popular, but you shmdd know that cooking i[ to (>nly 140”F, means some Iot)d poisoning organisms may sLir\i\c,” (SuLlrce: Safe Food Book, Your Kitchen Guide. USDA Rc\, June t985.)

REGULAR BAKING

%’our double oven has controls for the upper oven and the lower oven. Be sure to set the correct control. Pads on the left side of the panel are for the upper oven. Pads on the right side of the panel are for the lower oven. The TIMER ON/OFF, COOK TIME, STOP TIME, INCREASE and DECREASE pads can be used for either oven.

Your oven temperature is controlled very accuratel~ using an oven control system. We recommend that you operate the oven lot” a number of weeks to become tiimiliar with your new oven’s performance. If you think an adjustment is necessary, see the Acljust the Oven Thermostat section in this &uide. It lists easy [j~) [t H~~{/-,\e~f”instructions on how to adjust the thermostat.

NOTE: When the oven is hot, the front of the oven gets hot too.

How to Set Your Oven for Baking

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

1.Press the BAKE pad.

2.Press the INCREASE or DECREiASE pad. The last oven temperature used appears in the display. Continue ‘pt-essing until til~ desired temperature is displayed.

The oven will start autotnatico]ly. The word “ON.’ -.and “ 1()()”” will be displayed, As the oven heats up, ‘le display will show the changing temperatures. When the oven reaches the temperature you have

set, a tone will sound.

3.Press the CLEAR/OFF pad when baking is finisheci and then retnove the food from the oven.

NOTE;: A fan may automatically turn on and off to “coo] internal parts. This is nortnal and the fan may continue to run even after the oven is turned 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.

17