GE ZET3058, ZET3038 owner manual How to set Delayed start and automatic stop, Select Delay Bake

How to set

adelayed start and automatic stop

You can set the oven control to delay-start the oven, cook for a specific length of time and then turn off automatically.

Make sure the clock shows the correct time of day.

1Select CONVECTION.

2On double oven models, select upper or lower oven.

3Select CONV MULTI for multi-rack convection baking. This mode is used for cooking food items on more than one rack (i.e., 2, 3 or more racks) at the same time in convection bake. See Multi-Rack Baking section for more information.

Select CONV 1-RACKfor one rack convection baking. This mode is used for cooking food items on only one rack in convection bake.

Select CONVROAST for convection roasting.

4Press the number pads to set the desired oven temperature.

5Select OPTIONS.

6Select TIMED BAKE.

7Using the number pads, enter the desired convection cooking time.

NOTE: The time countdown will not start until after the oven is preheated.

8Select ENTER.

9Select OPTIONS.

10Select DELAY BAKE.

11Using the number pads, enter the time of day you want the oven to turn on and start cooking.

12Select ENTER.

13Select START.

If you would like to check the times you have set, select REVIEW TIMES. You have the option to see delay time, clock, cook time or timer.

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.

The oven will continue to cook for the programmed amount of time. After the cooking time has ended, the oven will prompt the user to add “MORE TIME” to further cook food if desired. Add additional time by selecting MORE TIME. Enter traditional cooking time in minutes and select START. Press CLEAR/OFF pad if food has finished cooking. The oven will turn off automatically, unless the WARM feature was set. See the Settings section.

Press the CLEAR/OFF pad to clear the display.

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

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

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