. s.

 

 

 

 

! Minutesll,b. I Oven Temperature (°F.) ! Internal Temperature (°F.)

Beef

Rib,

Boneless Rib,

Rare

20-24

325°

,4**.;.

 

Top Sirloin (3 [o 5 Ibs. ) Medium

24–28

325°

160°

 

 

 

 

Well

28–32

325°

1 70°

 

Beef

Tenderloin

Rme

10-14

325”

,4~o.~.

 

 

 

 

Medium

14-18

3~5~

160°

 

Pot

Roast (2Y [o 3 Ibs. ) chuck. Rump

35--45

3000”

1700

 

 

 

 

 

Pork

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

23-27

325[’

1700

 

Chops

 

2 chops

30-35

total

325°

I 70°

 

( 1/2 to I -it]ch thick)

4 chops

35–40 totll

325°

170°

 

 

 

 

6 chops

4045

total

325°

170[’

 

 

 

 

 

 

Ham

Canned, Butt, Shank (3

tu 5 Ibs. fLIlly cooked)

14-18

325°

1 40°

 

 

 

 

 

 

 

Lamb

Bone-in,

Boneless

Medium

17-20

325°

160°

 

(3 (()5 lbs. )

Well

20-24

325°

1700

 

 

 

 

 

 

 

Seafood

Fish, whole (3 to 5 Ibs. )

 

3040”

total

400°

 

 

Lobster Tails (6 to X oz. e:lch)

20-25

totiil

350”

 

 

 

 

 

 

 

Poultr*

W’hoie Chicken

 

24–26

350°

1 Xo”–l x5°

 

(2Y2

to 3Y2 lhs. )

 

 

 

 

 

 

Cornish

Hens

Unstuffed ( I to I X Ibs. )

50-55

tot:il

350°

1 Xoo-l x5°

 

 

 

 

Stul’fed ( 1 to 1 Y Ibs. )

55–60 total

350[

1 Xo”–l x5°

 

I)uckling

(4 to 5 lhs. )

 

24–26

325°

1 Xo”–l x5”

 

Turkey, whole:!:

Unstuffed (10 to 16 Ibs. )

x-l

1

325°

1 xo”- I Xs”

 

 

 

 

Unstlltted ( I x to ?4 Ihs. )

7-10

325”

1 Xo”–l x5”

 

Turkey Breast (4 tn 6 lhs. )

16-19

325°

1700

 

 

 

 

 

 

 

 

 

“:Stuft’edbirds genertd]y rcquile 30+5 minutes :uJditiomll rotis(ing time, Shield legs and b[east with foil to prevent over bt-owning and drying of skin.

~Thc U. S, Dep:lr(ment of Agriculture s:iys “R:ircbeef is pupuldr. but IOU shoLdd knum, that cooking it to only 140”F. metins some li~o(i poisoning org:misnls m:{y sut”~ive.’ (Source: Safe Food Book, Your Kitchen Guide. USDA Re\. JLme 1 YX5.)

WGULAR BAKING

Your 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, OVEN LIGHTS, INCREASE and DECREASE pads can be used for either oven.

Your oven tetnperatare is controlled very accurately using an oven control system. We recotntnend that you operate the oven for a number of weeks to become familiar with your new oven’s performance. If you think an adjusttnent is necessary, see the Adjust the Oven Thermostat section in this guide. It gives easy D() It fi~~{}-.\<~f’instructions on how to adjust the thermostat.

NOTE: When the oven is hot, the front of the oven gets hot t(]o.

How to Set Your Oven for Baking

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

1.Press the BAKE pad.

2.Press the INCREASE or DECREASE pad. The last oven set tetnperature appears in the display. Continue pre~sing untii ~he desired temperature is displayed.

The oven will start automatically. The word “ON” nd .’ 10OO.” will be displayed. As the oven heats up. ,le display will show the changing temperatures. When the oven reaches the temperature you set. a torte will sound.

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

NOTE: A fan tnay automatically turn on and off to COOI internal parts. This is normal 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

I

new temperature.

17

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GE 164D2966P087, JTP54, JTP55 warranty Wgular Baking, How to Set Your Oven for Baking, To change the oven temperature during

164D2966P087, JTP55, JTP54 specifications

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