GE PGS908 Owner's Manual

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GE PGS908 Owner's Manual Manual pdf 23 page image

Using the convectionoven.(onsomemodesFor best results when roastinglarge turkeys and roasts, werecommend using the probeincluded in the convection oven.! !i!iiii !iIiili!iiDITI IFqITII-q IITIDITI ° II-qr qr-q IFqTo change the oven temperatureduring the Convection Roast cycle,touch the CONVECTION ROASTpod and then touch the numberpads to set the new desiredtemperature.GEAppliances.com (U.S.)www.GEAppliances.ca (Canada)How to Set the Oven for Convection Roasting when Using the ProbeThe display will flash PROBEand the oven [] When the internal temperature of thecontrol will signal if the probe is inserted into meat reaches the number you have set,the outlet, and you have not set a probetemperature and pressed the STARTpod.[] Placethe oven rack in the position thatcenters the food between the top andbottom of the oven. Insert the probe intothe meat.[] Plug the probe into the outlet in the oven.Hake sure it is pushed all the way in. Closethe oven door.[_] Touch the CONVECTIONROASTpad.I-_ Touch the number pads to set the desiredoven temperature.[] Touch the PROBEpad._-1 Touch the number pads to set the desiredinternal meat temperature.[] Touch the STARTpad.the probe and the oven turn off and theoven control signals.To stop the signal,touch the CLEAR/OFFpad. Use hot padsto remove the probe from the food. Do notuse tongs to pull on it-they mightdamage it.When the oven starts to heat, the word LO willbe in the display.After the internaltemperature of the meat reaches100°F(38°0,the changinginternaltemperaturewill be shown in the display.Convection Roasting GuideMeatsBeefPorkHamLambSeafoodPoultryRib, Boneless Rib, RareTop Sirloin Medium(5 to S Ibs. [1.36 k_ to 2.27 k9]) WellBeef Tenderloin RareMediumBone-In, Boneless (5 to 5 Ibs.[1.36 k,gto 2.27 k,g])Chops (1/2 to r'[1.5 cm to 2.5 cm] thick)Canned, Butt, Shank (3 to 5 Ibs.[1.36 kq to 2.27 kq] fully cooked)Bone-In, Boneless (5 to 5 Ibs.[1.36 k,gto 2.27 k,g])Fish,Whole (3 to S Ibs. [1.36 kg to 2.27 kg])LobsterTails (6 to 8 oz. [170 g to 227 g] each)Whole Chicken (2½ to 3½ Ibm[1.13k_ to 1.59kg])Cornish Hens, Unstuffed (1 to 1½ Ibs.[0.45 kg to 0.68 kg])Stuffed 11to 1½ Ibm[O.4Sk,gto 0.68 k,g])Ducklin,9 (4 to 5 Ibs. [1.81 k,9to 2.27 k,9])Turkey, Whole*Unstuffed (10 to 16 Ibs. [4.54 kg to 7.26 kg])Unstuffed (18 to 24 Ibs. [8.16kg to 10.89kg]l2 chops4 chops6 chops^,.,CAUTION: :oprevent possiblebums, do not unplug the probe from the ovenoutlet until the oven has cooled. Do not store theprobe 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 theprobe is removed from the oven.You will hear a fan while cooking with thisfeature. Thefan will stop when the door isopened, but the heat will not turn off.You can use the kitchen timer even thoughyou cannot usetimed oven operations.Minutes/Lb.IMinutes/kg)20-24 (44-53)24-28 (53-62)28-32 (62-71)10-14 (22-31)14-18 (31-40)23-27 (51-60)30-35 (66-77) total35-40 (77-88) total40-45 (88-99) total14-18 (31-4@17-20 (37-44)20-24 (44-53)30-40 (66-88) total20-25 (44-55) total24-26 (53-57)Oven Temp.3251 (163°C)3251 1163°C)3251 1163°C13251 1163°C)3251 1163°C13251 1163°C15251 (165°C)5251 (165°C)5251 (165°C)5251 (163005251 (165°C)5251 (16300400°F (204003SO°F (17700550°F (1770050-55 (110-121)total55-60(121-132) total24-26 (53-57)550°F (177°C350°F (177005251 (165°C)Internal Temp.140°F (60°01 -160°F (71°C)1701 (77°C)140°F (60°01 -160°F (71°C)1701 (77°C)170°F 177°C)170°F 177°C)170°F (77°C)140% (60°C)160°F (71°C)170°F (77°C)180°-185°F(82°-85°C)180°-185°F(82°-85°C)180°-185°F(82°-85°C)180°-185°F(82°-85°C)f The U.S. Department of Agriculture says "Rare beef is popular, butyou should know that cooking it to only 140°F (60°C) means somefood poisoning organisms may survive:' (Source: Safe Food Book. Your Kitchen Guide. USDA Rev. June 198£) 2 3Turkey Breast (4 to 6 )bs. [1.81 kg to 2.72 kg])* Stuffed birds generally require 30 45 minutes additional roasting time. Shield legs and breast with foil toand drying of skin.8-11 (18-24) 525% (163°O7-10 (15-22) 525% (165°C)16-19 (35-42) 525% (16300180°-185°F(82°-85°C)180°-185°F(82°-85°C)1701(77°ODrevent overbrowning