GE JSP57 Owner's Manual

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20Consumer Support Troubleshooting Tips Care and Cleaning Operating Instructions Safety InstructionsUsing the convection oven.How 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 the meatreaches 100°F, the changing internaltemperature will be shown in the display.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, touch theCLEAR/OFF pad. Use hot pads toremove the probe from the food.Do not use tongs to pull on it—theymight damage it.CAUTION: To prevent possible burns,do not unplug the probe from the oven outlet untilthe oven has cooled. Do not store the probe inthe 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. 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°FBeef Tenderloin Rare 10–14 325°F 140°F†Medium 14–18 325°F 160°FPork Bone-In, Boneless (3 to 5 lbs.) 23–27 325°F 170°FChops (1/2 to 1″ thick) 2 chops 30–35 total 325°F 170°F4 chops 35–40 total 325°F 170°F6 chops 40–45 total 325°F 170°FHam Canned, Butt, Shank (3 to 5 lbs. fully cooked) 14–18 325°F 140°FLamb Bone-In, Boneless (3 to 5 lbs.) Medium 17–20 325°F 160°FWell 20–24 325°F 170°FSeafood Fish, Whole (3 to 5 lbs.) 30–40 total 400°FLobster Tails (6 to 8 oz. each) 20–25 total 350°FPoultry Whole Chicken (21⁄2 to 31⁄2 lbs.) 24–26 350°F 180°–185°FCornish Hens, Unstuffed (1 to 11⁄2 lbs.) 50–55 total 350°F 180°–185°FStuffed (1 to 1 1⁄2 lbs.) 55–60 total 350°F 180°–185°FDuckling (4 to 5 lbs.) 24–26 325°F 180°–185°FTurkey, Whole*Unstuffed (10 to 16 lbs.) 8–11 325°F 180°–185°FUnstuffed (18 to 24 lbs.) 7–10 325°F 180°–185°FTurkey 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 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 meanssome food poisoning organisms may survive.” (Source: Safe Food Book. Your Kitchen Guide. USDA Rev. June 1985.)