CONVECTION ROAST~G GU~E

u..

beef

Rib, Boneless Rib,

Rare

 

Top Sirloin (3 to 5 lbs.) Medium

 

 

Well

 

Beef Tenderloin

Rare

 

 

Medium

 

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

 

 

 

Pork

Bone-in, Boneless (3

to 5 Ibs.)

 

Chops

2 chops

 

(1/2 to l-inch thick)

4 chops

 

 

6 chops

 

 

Ham

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

 

 

 

Iamb

Bone-in, Boneless

Medium

 

(3 to 5 Ibs.)

Well

 

 

Seafood

Fish, whole (3 to 5 Ibs.)

 

Lobster Tails (6 to 8 oz. each)

 

 

 

Poultry

Whole Chicken

 

 

(2Y, to 3X Ibs.)

 

 

Cornish Hens

Unstuffed ( I to I X Ibs.)

 

 

Stuffed ( 1 (o 1 Y Ibs.)

 

Duckling (4 to 5 Ibs. )

 

20-24

24-28

28--32

10-14 14–18 35A5

23-27 30–35 total 3540 total 4045 total

14-18

17-20

20-24

3040 total

20-25 total

24-26

50-55 total 55–60 total 24-26

Oven Temperature (°F.) Internal Temperature (°F.)

325°

140°t

3z50

160°

325°

I

170°

 

400°

I

 

 

 

350°

 

 

 

350°

 

1800–1

85”

350°

 

1800-1850

350°

 

180°–1850

325°

 

180°-185[’

Turkey, whole”

Unstuffed

(10 to 16 Ibs.)

 

Unstuffed

(18 to 24 Ibs.)

Turkev Breast (4 to ~ lbs~.,

1

8-1 I

7-1o

16-19

325”

1800–185°

325°

180°-1850

325°

170°

 

 

*Stuffed birds generally require 3045 minutes additional roasting time. Shield legs and breast with foil to prevent over browning and drying of skin.

~“TheU. S. Department of Agriculture says “Rare beef is popular, but you shouldknow that cooking it to only 140”F. means some food poisoning organisms may survive.” (Source: Safe Food Book. Your Kitchen G& USDA Rev. June 1985.)

REGULAR BA~NG

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 lists easy D() Zr Yo~{rseltinstructions 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 in the correct position before you turn the oven on.

1. Press the BAKE pad.

nBAKE

M

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

The word “ON” and “100°” will be displayed. As the oven heats up, the display will show the changing temperatures. When the oven reaches tile temperature you set, a tone will sound.

o3. Press the CLEAR/OFF pad when baking is finished and then remove

CLEAR the food from the oven.

OFF

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

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

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GE JKP16, JKP18, JKP17 warranty Convection ROAST~G GU~E, Regular BA~NG, How to Set Your Oven for Baking, Off

JKP16, JKP17, JKP18 specifications

The GE JKP56, JKP18, JTP56, and JTP18 are innovative commercial kitchen appliances designed to meet the demands of foodservice operations. Each model is thoughtfully engineered to enhance cooking efficiency, provide exceptional cooking results, and facilitate ease of use in bustling kitchen environments.

The GE JKP56 is a versatile oven that boasts a full-width baking element, enabling uniform heat distribution and consistent baking results. One of the standout features of the JKP56 is its self-cleaning option, which simplifies maintenance and ensures that the appliance remains in optimal condition. Additionally, the JKP56 is equipped with an electronic control system, allowing users to easily adjust cooking settings with precision. Its spacious interior and adjustable racks make it suitable for large-scale food preparation, accommodating various baking needs.

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The GE JTP56 and JTP18 are part of GE's convection oven lineup and represent cutting-edge technology. The JTP56 is distinguished by its heavy-duty construction and high-performance convection system, which circulates hot air for even cooking. This feature is particularly advantageous for baking and roasting, ensuring food is cooked to perfection. The JTP56 also includes programmable cooking modes and a user-friendly touch control panel, streamlining operations for busy chefs.

Meanwhile, the JTP18 brings similar convection technology in a more compact form. This model is designed for smaller establishments but still boasts impressive performance features. The efficient airflow design enhances cooking efficiency, while the easy-to-use interface simplifies the user's experience. Both JTP models incorporate energy-efficient technologies, reducing operational costs without sacrificing performance.

In summary, the GE JKP56, JKP18, JTP56, and JTP18 are exceptional kitchen appliances that exemplify versatility, efficiency, and durability. These models are equipped with advanced technologies and user-friendly features, making them suitable for various foodservice applications. Whether a large commercial kitchen or a quaint bistro, GE's offerings provide solutions that cater to diverse culinary needs.