GE PT92030, PT96030 PROBE, ENTER, ENTER, START, NOTE:, Touch OK, UPPER OVEN, LOWER OVEN, Touch PROBE, Touch ENTER, Touch ENTER, Touch START, GEAppliances.com

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How to Set the Oven for Convection Roasting when Using the Probe

Safety

For best results when roasting large turkeys and roasts, we recommend using the probe included in the convection oven.

PROBE

UPPER OR LOWER

OVEN OVEN

On double oven models only.

OK

1	2	3	4	5
6	7	8	9	0

ENTER

CONVECTION

ROAST

1 2 3 4 5

6 7 8 9 0

Place the rack in the lowest position (A). Insert the probe into the meat. See the Using the probe section.

Plug the probe into the outlet in the oven. Make sure it is pushed all the way in. Close the oven door.

Touch PROBE.

For double oven models only, touch UPPER OVEN or LOWER OVEN to select the desired oven.

Touch OK.

Touch the numbers to set the desired internal meat temperature. (The maximum internal temperature for the food that you can set is 200°F.)

Touch ENTER.

Touch CONVECTION ROAST.

Touch the numbers to set the desired oven temperature.

Touch ENTER.

Touch START.

The oven will turn on immediately and stay on until the oven is turned off.

The convection fan will turn on (after a short delay) and 100°F will appear in the screen. (The temperature display will start to change once the internal temperature of the meat reaches 100°F.)

After the internal temperature of the meat reaches 100°F, the changing internal temperature will be shown in the display.

When the internal temperature of the meat reaches the number you have set, the probe and the oven turn off and the oven control signals. To stop the signal, touch the CLEAR/OFF pad. Use hot pads to remove the probe from the food. Do not use tongs to pull on it—they might damage it.

CAUTION:To prevent possible burns, do not unplug the probe from the oven outlet until the oven has cooled. Do not store the probe in the oven.

NOTE:

■If the probe is removed from the food before the final temperature is reached, a tone will sound and the screen will prompt until the probe is removed from the oven.

■You will hear a fan while cooking with this feature. The fan will stop when the door is opened, but the heat will not turn off.

■You can use the timer even though you cannot use timed oven operations.

■On double oven models, you will not be able to use the probe in the upper oven during timed oven operations. This is because, with the probe, you are cooking by temperature rather than time.

Cleaning and Care Instructions Operating Instructions

ENTER

START

To change the oven temperature during the Convection Roast cycle, touch CONVECTION ROAST and then touch the numbers to set the new desired temperature.

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. fully cooked)		14–18	325°F	140°F
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 overbrowning and drying of skin.

† The U.S. Department of Agriculture says “Rare beef is popular, but you should know that cooking it to only 19

140°F means some food poisoning organisms may survive.” (Source: Safe Food Book. Your Kitchen Guide. USDA Rev. June 1985.)

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