GE JCS968 Owner's Manual

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Using the convection oven. www.GEAppliances.caHow to Set the Oven for Convection Roasting when Using the ProbeThe display will flash PROBE and theoven control will signal if the probe isinserted into the outlet, and you have notset a probe temperature and pressed theSTART pad.Place the rack in the lowest position(A). Insert the probe into the meat.Plug the probe into the outlet in theoven. Make sure it is pushed all theway in. Close the oven door.Touch the CONVECTION ROAST pad.Touch the number pads to set thedesired oven temperature.Touch the PROBE pad.Touch the number pads to set thedesired internal meat temperature.Touch the START pad.When the oven starts to heat, the wordLO will be in the display.After the internal temperature of themeat reaches 100°F (38°C), the changinginternal temperature will be shown in thedisplay.When the internal temperature ofthe meat reaches the number youhave set, the probe and the oventurn off and the oven controlsignals. To stop the signal, touchthe RESET/OFF pad. Use hot pads toremove the probe from the food.Do not use tongs to pull on it—they might damage it.CAUTION: To prevent possibleburns, do not unplug the probe from the ovenoutlet until the oven has cooled. Do not storethe probe in the oven.NOTE: If the probe is removed from the food beforethe final temperature is reached, a tone willsound and the display will flash until the probeis removed from the oven. You will hear a fan while cooking with thisfeature. The fan will stop when the door isopened, but the heat will not turn off. You can use the timer even though you cannotuse timed oven operations.For best results when roasting largeturkeys and roasts, we recommendusing the probe included in theconvection oven.To change the oven temperatureduring the Convection Roast cycle,touch the CONVECTION ROAST padand then touch the number pads toset the new desired temperature. Convection Roasting GuideMeats Minutes/lb/kg Oven Temp. Internal Temp.Beef Rib, Boneless Rib, Rare 20–24 (44–53) 325°F (163°C) 140°F (60°C)†Top Sirloin Medium 24–28 (53–62) 325°F (163°C) 160°F (71°C)(3 to 5 lbs [1.36 kg to 2.27 kg]) Well 28–32 (62–71) 325°F (163°C) 170°F (77°C)Beef Tenderloin Rare 10–14 (22–31) 325°F (163°C) 140°F (60°C)†Medium 14–18 (31–40) 325°F (163°C) 160°F (71°C)Pork Bone-In, Boneless (3 to 5 lbs [1.36 kg to 2.27 kg]) 23–27 (51–60) 325°F (163°C) 170°F (77°C)Chops (1/2″ to 1″ [1.3 cm to 2.5 cm] thick) 2 chops 30–35 (66–77) total 325°F (163°C) 170°F (77°C)4 chops 35–40 (77–88) total 325°F (163°C) 170°F (77°C)6 chops 40–45 (88–99) total 325°F (163°C) 170°F (77°C)Ham Canned, Butt, Shank (3 to 5 lbs [1.36 kg to 2.27 kg]) fully cooked) 14–18 (31–40) 325°F (163°C) 140°F (60°C)Lamb Bone-In, Boneless Medium 17–20 (37–44) 325°F (163°C) 160°F (71°C)(3 to 5 lbs [1.36 kg to 2.27 kg]) Well 20–24 (44–53) 325°F (163°C) 170°F (77°C)Seafood Fish, Whole (3 to 5 lbs [1.36 kg to 2.27 kg]) 30–40 (66–88) total 400°F (204°C)Lobster Tails (6 to 8 oz [170 g to 227 g] each) 20–25 (44–55) total 350°F (177°C)Poultry Whole Chicken (21⁄2 to 31⁄2 lbs [1.13 kg to 1.59 kg]) 24–26 (53–57) 350°F (177°C) 180°–185°F (82°–85°C)Cornish Hens, Unstuffed (1 to 11⁄2 lbs [0.45 kg to 0.68 kg]) 50–55 (110–121) total 350°F (177°C) 180°–185°F (82°–85°C)Stuffed (1 to 11⁄2 lbs [0.45 kg to 0.68 kg]) 55–60 (121–132) total 350°F (177°C) 180°–185°F (82°–85°C)Duckling (4 to 5 lbs [1.81 kg to 2.27 kg]) 24–26 (53–57) 325°F (163°C) 180°–185°F (82°–85°C)Turkey, Whole*Unstuffed (10 to 16 lbs [4.54 kg to 7.26 kg]) 8–11 (18–24) 325°F (163°C) 180°–185°F (82°–85°C)Unstuffed (18 to 24 lbs [8.16 kg to 10.89 kg]) 7–10 (15–22) 325°F (163°C) 180°–185°F (82°–85°C)Turkey Breast (4 to 6 lbs [1.81 kg to 2.72 kg]) 16–19 (35–42) 325°F (163°C) 170°F (77°C)* Stuffed birds generally require 30–45 minutes additional roasting time. Shield legs and breast with foil to preventoverbrowning 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 (60°C)means some food poisoning organisms may survive.” (Source: Safe Food Book. Your Kitchen Guide. USDA Rev. June1985.)21Safety Instructions Operating Instructions Care and Cleaning Troubleshooting Tips Consumer Support