GE 164D3333P095 How to set the oven for convection baking or roasting, Convection roasting guide

How to set the oven for convection baking or roasting

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

1Press the CONVECTION BAKE or CONVECTION ROAST pad.

2Press the number pads to set the desired oven temperature.

3Press 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.

4Press the CLEAR/OFF pad when finished.

or

NOTE:

•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.

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.)		14–18	325°F.	140°F.
	(fully cooked)
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 over-browning 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.)

23