GE JTP16 User manual

Use and Care Guide
Built-In Electric
Safety instructions ....................3 4
Operating Instructions, Tips
Aluminum Foil ...........................4, 18, 22,26
Convection Cooking . . . . . . . . . . . . . 10-16
Baking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11-13
Roasting . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14–1 6
Roasting with the Probe . . . . . . . . . . . . . . . . . . . . . . . . . 15
Features ............................................................5
Broiling, Broiling Guide .......................26, 27
ClockandTimers.......................................6,7
Control Panel ...................................................6
Fan ....8, 10-13, 15, 17, 19, 20,22,26,29
Light; Bulb Replacement.......................8, 32
Multi-Shelf Baking . . . . . . . . . . . . . . . . . . . . . . . . . . . 11
Preheating . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17
Regular Cooking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17–27
Baking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17-19
Roasting .............................................22-2 5
Roasting with the Probe .................23, 24
Timed Baking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19,20
Self-Cleaninginstructions..................28-31
Convection
Oven
Problem SoIver..............................34
Thermostat Adjustment–
Do It Yourself . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ............21
More questions ?.,.call
GE Answer CenterW 800.626.2000
Care and Cleaning ....................32, 33
BroilerPanandGrid....................................32
Lift-OffOvenDoor.......................................33
Probe ..............................................................33
Self-Cleaninginstructions..................28-31
Shelves...........................................................32
Consumer Services .....,,...........35
ApplianceRegistration.................................2
ImportantPhoneNumbers.......................35
Model and Serial Number Location
.....,....2
Removal of Packaging Tape ........................2
Warranty........................................BackCover
Models:
JTP16
JTP17
GE Appliances
JTP18
164D2966PO17

HELP US HELP YOU...
\
Before using your oven, Write down the model and
read this guide carefully. serial numbers.
It is intended to help you operate and maintain You’ll find them on a label on the front
of the
your new oven properly. oven behind the
o~jen door.
Keen it handv for answers to vour auestions. These numbers are also on the Consumer Product
. J
If you don’t understand something or need more help, Ownership Registration Card that came with your
write (include your phone number): oven. Before sending in this card, please write these
Consumer Affairs numbers here:
GE Appliances
Appliance Park
Model Number
Louisville, KY 40225
Serial Number
How to Remove Packaging Tape
Use these numbers in any correspondence or service
To assure no damage is done to the finish of the calls concerning your oven.
product, the safest way to remove packaging tape
adhesive on new au~liances is an auulication of a
Save time and money.
household liquid ~i;hwashing dete;~ent, mineral
Before you request service...
oil or cooking oil. Apply with a soft cloth and allow
to soak. Wipe dry and then apply an appliance polish Check the Problem Solver in the back of this guide.
to thoroughly clean and protect the surface. It lists causes of minor operating problems that you
NOTE: The plastic tape must be removed from the
can correct yourself.
chrome trim on the oven parts. It cannot be removed
if it is baked on.
IF YOU NEED SERVICE...
To obtain service, see the Consumer Services page in
the back of this guide.
We’re proud of our service and want you to be
pleased. If for some reason you are not happy with the
service you receive, here are three steps to follow for
further help.
FIRST, contact the people who serviced your
appliance. Explain why you are not pleased. In most
cases, this will solve the problem.
NEXT, if you are still not pleased, write
all the
details—including your phone number—to:
Manager, Consumer Relations
GE Appliances
Appliance Park
Louisville, KY 40225
FINALLY, if your problem is still not resolved, write:
Major Appliance Consumer Action Panel
20 North Wacker Drive
Chicago, IL 60606

IMPORTANT SAFETY NOTICE
● The California Safe Drinking Water and Toxic
Enforcement Act requires the Governor of
California to publish a list of substances known to
the state to cause birth defects or other reproductive
harm, and requires businesses to warn customers
of potential exposure to such substances.
● The fiberglass insulation in self-cleaning
ovens gives off a very small amount of carbon
monoxide during the cleaning cycle. Exposure
can be minimized by venting with an open
window or using a ventilation fan or hood.
When using electrical appliances, basic safety
precautions should be followed, including the
following:
● Use this appliance only for its intended use
as described in this guide.
● Have the installer show you the location of the
cilcuit breaker or fuse. Mark it for easy reference.
● L. fiure your appliance is properly installed and
grounded by a qualified technician in accordance
with the provided Installation Instructions.
Q Do not attempt to repair or replace any part of
your oven unless it is specifically recommended
in this guide.
All other servicing should be
referred to a qualified technician.
● Before performing any service, DISCONNECT
THE OVEN POWER SUPPLY AT THE
HOUSEHOLD DISTRIBUTION PANEL BY
REMOVING THE FUSE OR SWITCHING OFF
THE CIRCUIT
BREA~R.
● Do not leave children alone—Children should
not be left alone or unattended in an area where
appliance is in use. They should never be allowed
to sit or stand on any part of the appliance.
c Do not allow anyone to climb, stand or hang on
the door. They could damage the oven or cause
severe personal injury.
● CAUTION: ITEMS OF INTEREST TO
CHILDREN SHOULD NOT BE STORED IN
CABINETS ABOVE AN OVEN. CHILDREN
C“-’”MBING ON THE OVEN TO REACH
I’~fiMS COULD BE SERIOUSLY INJURED.
● Do not store flammable materials in an oven.
● Teach children not to play with the controls
or any other part of the oven.
● Never leave the oven door open when you are
not watching the oven.
● Always keep combustible wdl covering, curtains
or drapes a safe distance from your oven.
● Never wear loose-fitting or hanging garments
while using the appliance. Be careful when
reaching for items stored in cabinets over the
oven. Flammable material could be ignited if
brought in contact with hot heating elements and
may cause severe burns.
● DO NOT STORE OR USE COMBUSTIBLE
MATERIALS, GASOLINE OR OTHER
FLAMMABLE VAPORS AND LIQUIDS IN’
THE VICINITY OF THIS OR ANY OTHER
APPLIANCE,
● Use only dry pot holders—Moist
or damp pot holders on hot surfaces
may result in burns from steam. Do
not let pot holders touch hot heating elements.
Do not use a towel or other bulky cloth. Such
cloths can catch fire on a hot heating element.
● Always keep dish towels, dish cloths, pot
holders and other linens a safe distance from
your oven.
● Always keep wooden and plastic utensiIs
and canned food a safe distance away from
your oven.
● For your safety, never use your appliance for
warming or heating the room.
&
● Do not let cooking grease or other
~,i .“ :.?:- .
flammable materials accumtiate in
or near the oven.
● Be sure the oven is securely installed in a
cabinet that is firmly attached to the house
structure. Never allow anyone to climb, sit,
stand or hang on the oven door.
● Do not use water on grease fires.
Smother fire or flame or use a multi-
purpose dry chemical or foam-type
fire extinguisher.
Flame in the oven can be smothered completely
by closing the oven door and turning the oven off
or by using a multi-purpose dry chemical or foam-
type fire extinguisher.
{continued next page)
3

WPORTANT SAFETY ~STRUCTIONS
(continued)
● Do not touch the heating elemenfi or the
interior surface of the oven. These surfaces may
be hot enough to burn even though they are dark
in color. During and after use, do not touch, or let
clothing or other flammable materials contact any
interior area of the oven; allow sufficient time for
cooling, first.
Potentially hot surfaces include the oven vent
openings and surfaces near the openings, crevices
around the oven door, the edges of the door
window and metal trim parts above the door.
Remember: The inside surface of the oven may
be hot when the door is opened,
● When cooking pork, follow the directions
exactly and always cook the meat to an internal
temperature of at least 170°F. This assures that, in
the remote possibility that trichina may be present
in the meat, it will be killed and the meat will be
safe to eat.
Oven
● Stand away from the oven when opening the
oven door. Hot air or steam which escapes can
cause bums to hands, face andor eyes.
● Do not heat unopened food containers.
Pressure could build up and the container
could burst, causing an injury.
● Keep the oven vent duct unobstructed.
● Keep the oven free from grease buildup.
c Place’ the oven sheM in the desired position
while the oven is
cool. If the shelves must be
handled when hot, do not let the pot holder
contact the heating elements in the oven.
● Never leave the oven door open when you are
not watching the oven.
● Pulling out the shelf to the shelf stop is a
convenience in lifting heavy foods. It is also
a precaution against burns from touching the
hot surfaces of the door or the oven walls.
● When using cooking or roasting bags in
the oven, follow the manufacturer’s directions.
● Do not leave paper products, cooking
utensils or food in the oven when not in use.
● Do not use oven for storage area. Items
stored in an oven can ignite.
* After broiling, always take the broiler pan
out of the oven and clean it. Leftover grease
in the broiler pan can catch fire next time you use
the pan,
● Never leave jars or cans of fat dripping on or
near your oven.
Self-Cleaning Oven
● Do not clean the door gasket. The door gasket is
essential for a good seal. Care should be taken not
to rub, damage or move the gasket.
* Do not use oven cleaners. No commercial
oven cleaner or oven liner protective coating
of any kind should be used in or around any part
of the oven. Residue from oven cleaners will
damage the inside of the oven when the self-cleam
cycle is used.
● Clean only parts listed in this Use and
Care Guide.
● Before self-cleaning the oven, remove the broiler
pan
and other cookware.
● Do not use aluminum foil to line oven bottoms,
except as suggested in guide.
Improper
installation of these liners may result in a risk of
electric shock or fire.
c Be sure to wipe up excess spillage before
starting the self-cleaning operation.
● If the self-cleaning mode malfunctions, turn the
oven off and disconnect the power supply. Have it
serviced by a qualified technician.
SAVE T~SE
~STRUCTIONS
● Do not use your oven to dry newspapers.
If overheated, they can catch fire.
—
4

. ,,, .—
I m
\
@ JTP16
JTP17
JTP18
Explained
on page Explained
on page
Feature Index Feature Index
10 Lift-Off Oven Door
with Broil Stop Position
Easily removed for oven cleaning.
26.33
1 Oven Control, Clock and Timer
7
2 Oven Vent Grille
28
4,28, 33
3 Broil Element 3,4, 26,
28,32 11 Oven Door Gasket
12 Model and Serial Numbers
~
3,4,
28,32
4 Automatic Oven Light Switch
The light comes on automatically
when the door is opened.
8
15,23,24
13 Bake Element
May be lifted gently for wiping
oven
floor.
14 Convection Fan and Heating
Element Operates during
convection cooking.
5 Probe Outlet
6 Oven Shelf Supports
Shelf positions for cooking are
suggested in the Baking, Broil in&
and Roasting sections.
7 Roasting Rack
8-
‘/en Shelves with Stop-Locks*
= Broiler Pan and Grid
1)0 not clean in self-cleaning oven.
8, IO–13,
15, 17, 19,20,
22,26, 29
9
15 Automatic Oven Door Latch 28-30
16 Oven Interior Light 8,32
14,32 17 Oven Vent
8
9, 11.17,32
+: T
wo
additional shelves may be ordered.
Pub No. 3-A014.
4, 14, 22,
26–28, 32
5

1. BAKE. Press this pad to select the bake function.
2. CONV. BAKE. Press this pad to select baking
with convection.
3. PROBE. Press this pad when using the probe to
cook food.
4. TIME DISPLAY. Shows the time of day, the times
set for the timer or automatic oven operation.
5. PROGRAM STATUS. Words light up in the
display to indicate what is in the time display.
Programmed information can be displayed at any
time by pressing the pad of the operation you want
to see. For example, you can display the current
time of day while the timer is counting down by
pressing the CLOCK pad.
6. OVEN OR PROBE TEMPERATURE AND
BROIL DISPLAY. Shows the oven temperature,
probe temperature or broil setting.
7. FUNCTION INDICATORS. Lights up to show
whether the oven is in the bake, broil, convection
bake, convection roast, self-clean or set mode or if
the probe is selected.
8. INCREASE. Short taps to this pad increase the
time or temperature by small amounts. Press and
hold the pad to increase the time or temperature
by larger amounts.
9. COOK TIME. Use this pad for Timed Bake,
Timed Convection Bake and Timed Convection
Roast operations.
10. TIMER. Press this pad to select the timer
function. The timer does not control oven
operations. The timer can time up to 9 hours
and 55 minutes.
To set timer, first press the TIMER pad. Then
press the INCREASE or DECREASE pad to
change the time.
To cancel the timer, press and hold the TIMER
pad until the word “TIMER” disappears from
the display.
TY
CLEAR/OFF —
f
_Tl
COOK
TIME
L
STOP
TIME
q
8
!ER
TIMER
Q
CLOCK
11. BROIL. Press this pad to select the broil function.
12.
CONV. ROAST. Press this pad to select roasting
with convection.
13. AUTO SELF CLEAN. Press this pad to select
the self-cleaning function. See the Operating the
Self-Cleaning Oven section.
14. OVEN LIGHT. Press this pad to turn the oven
light on or off.
15.
CLEAWOFF. Press this pad to cancel all oven
operations except
Clock and Timer.
16. DECREASE. Short taps to this pad decrease the
time or temperature by small amounts. Press and
hold the pad to decrease time or temperature by
larger amounts.
17.
STOP TIME. Use this pad along with the COOK
TIME or AUTO SELF CLEAN pad to set the oven
to start and stop automatically at a time you select.
18. CLOCK. To set the clock, first press the CLOCK
pad. Then press the INCREASE or DECREASE
pad to set the time of day. Press the CLOCK pad
to start.
If “F-” and a number flash in the display and
the oven control signals, this indicates function
error code.
Press the CLEAWOFF pad. Allow the
oven to cool for one hour. Put the oven back into
operation. If the function error code repeats,
disconnect power to the oven and
ca!l for service.
—
6

OVEN CONTROL, CLOCK AND TMER
M
CIL..S
To Set the Clock
The clock must be set for the
automatic oven timing functions to
work properly. The time of
day
cannot be changed during a Timed
D
1. Press the 2. Press the INCREASE or
CLOCK
CLOCK pad. DECREASE pad to set the
time of day. Press the CLOCK
pad to start.
Bake or CLEAN cycle.
Timer To Set the Timer
The timer does not control
oven operations. The
rnuxirnurn
settin& on the timer is 9 hours
and 55 minutes.
❑
1. Press the
TIMER
TIMER pad.
2. Press the INCREASE or
DECREASE pad to
set the
amount of time on the timer.
The tirncr will start automatically
within a few seconds of releasing the
INCREASE or DECREASE pad.
The timer-. as you are setting it,
will display seconds until 1 minute
is r-cached.
Then it will display minutes
and seconds until 10 minutes
is reached.
After 10 minutes, it will display
minutes only until 59 minutes
is reached.
After 59 minutes, it will display
hours and minutes (“HR” now
appears in the display) until the
maximum time of 9 hours and
55 minutes is reached.
—
To Reset the Timer
To Cancel the Timer
If “TIME R.’ is displayed, press the INCREASE or Press and hold the TIMER pad until the word
DECREASE pad until the desired time is reached.
‘TIMER” disappears from the display.
If “TIMER’. is not displayed,
press the TIMER pad
first. then follow the instructions above to set (be timer.
End of Cycle Tone
Display Messages
The end of cycle tone is 3 short beeps followed by
If “door” appears on the display, the door is not
1 beep that repeats every
6 seconds until yoLl pr-ess
closed. If. “LOCK” appears in the display, the oven
any
opcr”~ition. 1 f you woLlld I ike to cl irninate the door is in the locked position. BAKE, BROIL and
repe:lting beeps, press and hold the CLEAR/OFF p:]d
COOK TIME cannot be set if the door is in the
Ior 10 seconds. locked position.
To return the
signal that beeps every 6 seconds, press
and hold the
CLE.AR/OFF pad Ior I () seconds.
Power Outage
After a power outage. when power is restored, the ciisplay will flash and the
time shown will no
longer bc correct-for example. after a 5-minute power
interruption the clock will be 5 minutes slow. The display flashes until the
Clo( ‘“‘
; reset. All other functions that were in operation when the power
wen, .~ut wil 1 ha~e to be pr-ograrnmed again.
7

USING YOUR OVEN
Before Using Your Oven
1. Look at the controls. Be sure you understand how to
set them properly. Read over the directions
for the
Oven Controls so you understand how to use them.
2. Check the oven interior. Look at the shelves.
Take a practice run at removing and replacing them
properly, to give sure, sturdy support.
3. Read over the information and tips that follow.
4. Keep this guide handy so you can refer to it,
especially during the first weeks of using your
new oven.
NOTE:
● A fan may automatically turn on and off to coo]
internal parts. This is normal, and the fan may
continue to run even after the oven is turned off.
● You may notice a “burning>’ or “oily” smell the first
few times you turn your oven on. This is normal in a
new oven and will disappear in a short time. To speed
the process, set a self-clean cycle for a minimum of 3
hours. See the Self-Cleaning Oven section.
Oven Light
Press the OVEN LIGHT pad on the control panel to The light comes on automatically when the door
turn the oven light on or off when the door is closed. is opened.
Oven Vent
When the oven is on, heated air moves through a vent
above the door or between door and air grille.
The vent area could
get hot during oven use.
The vent is needed for proper air
flow in the oven and
good baking results. Do not block this vent.
8

Oven Shelves
The shelves are designed with stop-locks so when
placed correctly on the shelf supports, they will
stop before coming completely out of the oven and
will not
tilt when you are removing food from them
or placing food on them.
When placing cookware on a shelf, pull the shelf out
to the “stop” positic)n. Place the cookware on the
shelf, then slide the shelf back into the oven. This will
eliminate reaching into the hot oven.
To remove a shelf from the oven, pLdl it toward
you, tilt the front end upward and pull the shelf out.
Be sure the shelf is cool before touching it.
To replace, place the shelf on the shelf support with
,
the stop-locks (curved extension of sheli~ facing up
and toward the rear of the oven. Tilt up the front and
push the shelf toward the back of the oven until it
goes past the bump on the shelf support. Then lower
the front of’ the shelf and push it all the way back.
Shelf Positions
Thf en has seven shelf supports identified in this
illu.. Jtion as A (bottom). B, C, D, E, F and G (top).
Shelf positions for cooking are suggested in the
Baking, Roasting
and Broiling sections.
9
.

CONVECTION COOKING
What is Convection?
In a convection oven,
I
a fan circulates hot air “
Because food is heated faster in a convection oven
over, under and
around the food. This
circulating hot
air is
evenly distributed
throu&hout the oven
cavity. As a result,
f’oods are evenly
cooked and
browned- often in
less time with
convection heat.
when using the convection modes, many types of
food
can be cooked at lower temperatures than those
suggested for regular ovens. Do remember that recipe
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books often give times and temperatures for cooking
,<~ 7
‘1
<c;
in regular ovens, Convection ovens make it possible to
,,
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reduce the temperature by 25°F. For more information
*
on adapting recipes, see the Convection Cookbook.
,
E*
‘\,
CAUTION: The convection oven fan shuts off when
2
the oven door is opened. DO NOT leave the door
~
——-. .
———.—.—
open for long periods of time while usinx convection
cooking or y-OLI may shorten the I ife of the convection
heating element.
When should you use Convection Bake or Convection Roast?
To help you understand the difference between
convection bake and roast and traditional bake and
roast, here are some general guidelines.
In convection bake, heat comes from the heating
element in the rear of the oven. The convection fan
circulates the heated air evenly, over and around the
food. Preheating is not necessary with foods having
a bake time of over 15 minutes.
In regular or traditional baking, the bottom
heating element heats the air in the oven which then
cooks the food.
Convection Bake
● Ideal for evenly browned baked foods cooked
on all 3 shelves*.
● Good for large quantities of baked foods.
M Good results with cookies, biscuits, muffins,
brownies, cupcakes, cream puffs, sweet rolls,
angel food cake and bread.
Traditional Bake
● Foods such as layer cakes have a more level top
crust when baked with traditional heat.
In convection roast, heat comes from the top heating
element. The convection fan circulates the heated air
evenly over and around
the food. Meat and poultry
are browned on all sides as if they were cooked on a
rotisserie. Using the roasting rack provided, heated
air
will be circulated over, under and around the food
being roasted. The heated air seals in juices quickly
for a moist and tender product while, at the same
time, creating a rich golden brown exterior.
Convection Roast
● Large tender cuts of meat, uncovered.
● Roasting pans with low sides to allow air movement
around food.
Traditional Roast
● Less tender cuts of meat because these need to cook
a long time in liquid to become tender.
● Cooking bag
● Foil tent
● Covered dish
‘~Two additional shelves may be ordered.
Pub No. 3-A014.
Cookware for Convection Cooking
Before using your convection oven, check to see if
your cookware leaves room for air circulation in the
oven. If you are baking with several pans, leave space
between them. Also, be sure the pans do not touch
each other or the walls of the oven.
Metal and Glass: Any type of cookware will work in
your convection oven. However, metal pans heat the
fastest and are recommended for convection baking.
● Darkened or matte-finished pans will bake faster
than shiny pans.
“ Glass or ceramic pans cook more slowly.
Paper and Plastic: Heat-resistant paper and plastic
containers that are recommended for use in
re&ular
ovens can be used in convection ovens. Plastic
cookware that is heat-resistant to temperatures of 400°F.
can also be used.
When baking cookies, you will get the best results
if you use a flat cookie sheet instead of a pan with
low sides.
—
For recipes like oven-baked chicken, you should LISe ~
pan with low sides. Hot air cannot circulate well
around food in a pan with high sides.
10

CONVECTION BA~NG
A, ~ting Recipes For Convection Baking
As a general rule, reduce the temperature by 25°F. for
Use pan size recommended in the recipe.
convection baking. For more specific instructions,
follow the guidelines in the Convection Cookbook. For more information on adapting recipes, see the
Convection Cookbook.
Preheating is not necessary with
foods having a bake
time of over 15 minutes.
Check
foods for doneness at the minimum suggested
cooking time.
Multi-Shelf Baking
Because heated air is circulated evenly throughout the
oven, foods can be baked with excellent results on
two or three shelves
at a time. Multi-shelf baking may
increase cook times slightly
for some foods but the
overall result is time saved. Cookies, muffins, biscuits
and other quickbreads give very good results with
multi-shelf baking.
When baking on
three shelves,
Flace
one shelf in the bottom
(A) position. one on
the third (C) position
e
all(- ““
e in the fifth (E)
9
posl,,~m.
o
NOTE: When convection baking with only one
shelf, follow the shelt positions recommended in
Oven Shelves in the Regular Baking section.
CAUTION: Be very careful not to burn your hand on
the door when using a sbelf in the lowest position (A).
How to Set Your Oven for Convection Baking
To avoid possible burns, place the shelves in the
correct
Fosition before you turn the oven on.
[7
1. Press the CONV. BAKE pad.
CONV.
BAKE
—-
2. Press the INCREASE or DECREASE pad.
The last oven set temperature appears in the
display. Continue pressing until the desired
temperature is
displuyed.
The oven will st~irt automatically. The word ‘ON”
and “10(lO° will be displayed. As the oven heats uF,
the display will show the changing temperatures.
When the oven reaches the temperature you set, a
tone will sound.
H
3. Press the CLEAR/OFF pad when
baking is finished.
(
J
NOTE:
● 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.
● A second fan may turn on and off to cool internal
parts. This is
normal and the fan may continue to
run even after the oven is turned off.
To
change the oven temperature during the
Convection Bake cycle,
press the CONV. BAKE
pid and then the INCREASE or DECREASE pad
to get the new temperature.
11

TMED CONVECTION BAKING
How to Convection Time Bake
Your oven can be set to turn on and off automatically,
NOTE: Before beginning, make sure the oven clock
shows the correct time of day.
CLOCK
To set the clock, first press the CLOCK
pad. Press the INCREASE or
DECREASE pad until correct time
of day is displayed. Press the CLOCK
pad to start.
How to Set Immediate Start and Automatic Stop Convection Bake
To avoid possible burns, place the oven shelves in 5. At the end of Timed Convection Bake the display
the correct position before you turn the oven on.
will show “OHR:OO COOK TIME” and the oven
The oven will turn on immediately and cook for a
will turn off. The end of cycle tone will sound.
specific length of time. At the end of Cook Time,
the oven will turn off automatically.
❑
1. Press the CONV. BAKE pad.
=
6. Press the CLEAWOFF pad to
clear the display if necessary.
Remove food from the oven.
CONV.
Remember, foods that are left in
BAKE
the oven continue cooking after
controls are off.
A
2. Press the INCREASE or DECREASE
NOTE:
pad
until the desired temperature is
● You will hear a fan while cooking with this feature.
t
displayed. The fan will stop when the door is opened but the
heat
will not turn off.
n
● A second fan may turn on and off to cool internal
parts. This is normal and the fan may continue to
—
run even after the oven is turned off.
v
● Foods that spoil easily such as milk, eggs, fish,
stuffings, poultry and pork should not be allowed
D
3. Press the COOK TIME pad. sit out for more than one hour before or after
;::;
NOTE: If your recipe requires cooking. Room temperature promotes the growth
preheating, you may need to add harmful bacteria. Be sure that oven light is off
additional time to the length of the because heat from the
bulb will speed harmful
Cook Time. bacteria growth.
4. Press the INCREASE pad until the desired
length of baking time appears in the display. The
minimum Cook Time you can set is ten minutes.
The words “TIMED CONV BAKE” and
“COOK TIME”
will be displayed along with the
oven temperature that you set and the cook time
that you entered. The oven
will start automatically.
The word “ON” and “ 100°” will be displayed. The
Cook Time will begin to count down. As the oven
heats up, the display will show the changing
temperatures. When the oven reaches the
temperature you set, a tone will sound. The oven
will continue to cook for the programmed amount
of time, then shut off automatically.
to
of
.
12

h ; to Set Delay Start and Automatic Stop Convection Bake
Quick Reminder
1.
Press the CONV. BAKE pad.
2. Press the INCREASE or DECREASE pad to
select the oven temperature.
3. Press the COOK TIME pad.
4. Press the INCREASE or DECREASE, pad to
set the length of cooking time.
5. Press the STOP TIME pad.
6. Press the INCREASE or DECREASE pad until
the desired Stop Time appears in the display.
To avoid possible burns, place the shelves in the
correct position before
yoLl program the oven.
YoLl can set the oven control to turn the oven on
automatically, cook
for a specific length of time and
turn off automatically,
For example: Let’s say it’s 2:00 and dinner time is
shortly
after 7:00. The recipe suggests 3 hours baking
time at 325°F. Here’s how:
E
CnNV.
KE
a
2. Press the INCREASE or DECREASE
pad until “325°” is displayed.
t
D5. Press the STOP TIME pad. The
STOP
display prompts you to set the Stop
TIME
Time you want. It also shows the
earliest Stop Time you can set.
In this example,
“5:00” and “COOK STOP TIME”
appear in the display. The control automatically sets
Stop Time by adding the Cook Time to the time of
day. In this example, the time of day is
2:00 and the
Cook Time is 3 hours.
Adding 3 hours to the time
of day equals 5:00.
7. At the end of Timed Convection Bake the display
will show “OHR:OO COOK TIME” and the oven
1. Press the CONV. BAKE pad.
will turn off. The end of cycle tone will sound.
8. Press the CLEAR/OFF pad to clear the display
if necessary. Remove the food from the oven.
Remember, even though the oven shuts off
automatically, foods continue cooking after the
controls are off.
NOTE:
6. Change the Stop Time from 5:00 to 7:00 by
pressing the INCREASE pad until “7:00” appears
in the display. The words “DELAY TIMED CONV
BAKE” and “STOP TIME” appear in the display.
At
4:00, the oven will turn on automatically. The
word “ON” and “ 100°” will be displayed. The
Cook Time will begin to count down. The oven will
continue to cook for the programmed 3 hours and
shut off automatically at
7:00.
● You will hear a fan while cooking with this feature.
v
The fan will stop when the door is opened but the
heat will not turn off.
—
● A second fan may turn on and off to cool internal
parts. This is normal and the fan may continue to
run even after the oven is turned off.
3. Press the COOK TIME pad.
● Foods that spoil easily such as milk, eggs, fish,
NOTE: If your recipe requires
stuffings, poultry and pork should not be allowed
preheating, you may need to
add
to sit out for more than one hour before or after
additional time to the
length of the cooking. Room temperature promotes the growth of
harmful bacteria. Be sure that the oven light is off
because heat from the bulb will speed harmful
bacteria growth.
Cook Time.
4. Press the INCREASE pad until “3HR:OO” appears
in the display. A Cook Time of 3 hours now
appears in the display.
13

CONVECTION ROASTING
Meats cooked in a convection oven are dark brown To make sure the meat is cooked the way yOLI want it
on the outside and tender and juicy on the inside. we recommend using the temperature probe provided
In most cases, cooking time will be less when using with the oven.
the Convection Roast feature. The special roasting rack and
pan allow heated air
to circulate over and under the meat. This allows the
meat to brown on
all sides.
Adapting Recipes for Convection Roasting
Use the temperature recommended in the Convection Use the special roasting rack with the broiler pan
Roasting Guide. and grid.
Preheating is not necessary. For more information on adapting recipes, see the
Check foods
for doneness at the minimum Convection Cookbook.
suggested time.
Convection Roasting Rack
Roasti?g rack
Roasts or poultry should be cooked on the lowest
shelf position (A).
When you are convection roasting you will use the
broiler pan and grid and the special roasting rack.
Post
The pan is used to catch grease spills and the grid
is used to prevent grease spatters. The rack holds
the meat.
Grid
This rack allows the heated air to circulate under
the meat and increase browning on the underside
of the meat or poultry.
1.
Place the shelf in the lowest shelf position (A).
2. Place the grid on the broiler pan and put the
roasting rack over them making sure the posts on
the roasting rack
fit into the holes in the broiler pan.
f~)
3. Place the meat on the special roasting rack.
See the Regular Roasting with the Probe section to
insert the probe correctly.
Broiler pan
NOTE: It is important that the broiler pan and grid
be used with the roasting rack for best convection
roasting results.
14

How to Set Your Oven for Convection Roasting When Using the Temperature Probe
NOTE: For best results when roasting large turkeys
and roasts, we recommend using the probe included
in the convection oven. For the correct placement of
the probe, see the description in the Regular Roastin&
section. -
The display will flash “PROBE” and the oven
control will signal if the probe is inserted into
the outlet, but the oven is not programmed for
the probe.
1.
Place the shelf in the
lowest position (A).
Insert the probe
into the meat.
2. Plug the probe into
the outlet on the
oven wall. Make sure
it is pushed
all the
way in. Close the
oven door.
n 3. ‘ress the PROBE p:id.
. .
I
PROBE
L~
A
4, Press the INCREASE or DECREASE
pad until the desired internal probe
t
temperature is displayed.
n
5. Press the CONV. ROAST pad
CONV.
ROAST
{
J
6. Press the INCREASE or DECREASE pad.
The last oven set temperature appears in the
display. Continue pressing until the desired oven
temperature is displayed.
The oven will start automatically. The words
“CONV ON” and the roasting temperature you
set will be in the display.
m
7. When internal temperature of
meat reaches the number you
have set, the probe and the oven
turn off and the oven control
si&nals. To stop the signal, press
the
CLEAWOFF 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 display will flash until the probe is removed
from the oven.
● YOLI 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.
● A second fan may turn on and off to cool internal
parts. This is normal and the fan may continue to
run even after the oven is turned off.
● You can use the timer even though you cannot use
timed oven operations.
To
change oven temperature during Convection
Roast cycle,
press the CONV. ROAST pad and
then press the INCREASE or DECREASE pad
to get the new desired temperature.
After a few seconds, the words “LO PROBE’. will
replace the roasting temperature in the display.
After the internal temperature of the meat reaches
]flO°F,. the changing internal temperature will be
vn in the display.
15

CONVECTION ROASTING GUIDE
Meats
I Min”tes~b.
Beef Rib, Boneless Rib,
Rare
Top Sirloin (3 to 5 lbs.) Medium
Well
Beef Tenderloin
Rare
Medium
Pot Roast (2Y to 3 Ibs.) Cbuck, Rump
20_24
24-2X
2X-32
10-14
14-1X
35–45
Pork Bone-in, Boneless (3 to 5 lbs.) ?3–27
Chops 2
chops 30–35 total
( l/2 to l-inch thick) 4 chops 3540 lotal
6 chops 4045 t[)tdl
Ham
Canned, Butt, Shank (3 to 5 Ibs. fully cooked)
14-1 x
Lamb
Bone-in, Boneless
Medium
17–20
(3 to 5 LbS. )
Well
20–24
Seafood Fish,
whole (3 to 5 Ibs. )
3040 total
Lobster Tails (6 to X oz. each) 20–25 total
Poultry
Whole Chicken
(2X to 3X Ibs.)
Cornish Hens
Unstuffed ( 1 to 17 Ibs.)
Stuffed ( 1 to
I X Ibs. )
Duckling (4 to 5 lbs. )
Turkey, wbole*
Unstuffed (10 to 16 Ibs.)
Unstuffed (1X to 24 lbs.)
Wrkey Breast (4 to 6 lbs. )
15-20
50–55 total
55–60 total
24–26
x-l I
7-10
16–19
Oven Tem~erature (“F.)
325°
325°
3~50
3z50
325°
300°
325°
325°
325”
325°
325°
3~5~
325°
400°
350°
350”
350°
3500
3~5~
325°
3~5~
325°
Internal Temperature (“F.)
, 40>.;.
160°
1 70”
[400;.
160”
1700
I 70’”
I 700
1 70’”
1 70(
”
I 40’”
160’”
170”
I Xo”-1 x5°
(in thigh)
t X()@-l X5”
I Xo”-l x5<’
1 X()”–1 x5[’
I Xo”–1 x5°
t
Xoo-l Xs”
t 70[
”
*Stuffed birds generally require 30–45 minutes additional roastin& time. Shield legs and breast with foil to prevent over
brownirrz and drvin~ of skin.
L .
G
-l-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 poisonin& organisms may survive,” (Source: Safe Food Book. Your Kitchen Guide. USDA Rev, June 19X5.)
16

Your oven temperature is controlled very accurately
NOTE: When the oven gets hot, the top and outside
using an oven control system. We recommend that surfaces of the oven get hot too.
you operate
the oven for a number of weeks using the
time given on recipes as a guide to become familiar
with your new oven’s performance. If you think an
adjustment is necessary, see the Adjust the Oven
Thermostat section. It gives easy D() It ~)~trself
instructions on how to adjust the thermostat.
How to Set Your Oven for Baking
To avoid possible burns, place shelves in the correct
position before you turn the oven on.
1. Press the BAKE pad.
2. Press the INCREASE or DECREASE pad until the
desired temperature is displayed.
The oven will start automatically. The word “ON”
and” 100°”
will be displayed. As the oven heats up,
the display
will show the changing temperature.
When the oven reaches the temperature you set, a
tone
will sound.
3. Press the CLEAR/OFF pad when baking is finished
and then remove
the food from the oven.
NOTE: A fan may automatically turn on and off to
coo] internal parts. This is normal, and the fan may
continue to run
after the oven is turned off.
To
change the oven temperature during BAKE
cycle,
press the BAKE pad and then the INCREASE
or DECREASE pad to
get the new temperature.
OV ‘- Shelves
Arrange the oven
shelf or shelves in
the desired locations
while the oven is
cool. The correct
shelf position
depends on the kind
of food and the
browning desired.
As a general rule,
place most foods in
the middle of the
oven, on either
shelf
positions C or D. See the chart
for suggested shelf positions.
NOTE: To
bake 4 layers of cake at one time,
position 2 layers on shelf B and 2 layers on shelf D
with the pans staggered so that one is not directly
above the other.
Type of Food Shelf Position
Angel food cake
B
Biscuits or muffins C or D
Cookies or cupcakes C or D
Brownies C or D
Layer cakes C or D
Bundt or pound cakes
B
Pies or pie shells C or D
Frozen pies
B
Casseroles C or D
Roasting
A or B
Preheating
Preheat the oven if the recipe calls for it. Preheat Preheating is necessary for good results when baking
means bringing the oven up to the specified cakes, cookies, pastry and breads. For most casseroles
temperature before putting in the food. To preheat, and roasts, preheating is not necessary. For ovens
set ~’ oven at the correct temperature-selecting
without a preheat indicator light or tone, preheat
a hi= -r temperature docs not shorten preheat time.
10 minutes. After the oven is preheated, place the
food in the oven as quickly as possible to prevent
heat from escaping.
(c(~rltit7Lfed tle.lt p([ge)
17
.

WGULAR BAK~G
(cont]nued)
Baking Pans
Use the proper baking pan. The type of finish on the
pan determines the amount of browning that will occur.
● Dark, rough or dull pans absorb heat resulting in a
browner, crisper crust. Use this type for pies.
● Shiny, bright and smooth pans retlect heat, resulting
in a lighter, more delicate browning. Cakes and
cookies require this type of pan.
● Glass baking dishes absorb heat. When baking in
glass baking dishes reduce the temperature by
25°F,
Pan Placement
For even cooking and proper browning, there must be
enough room for air circulation in the oven. Baking
results will be better if baking pans are centered as
much as possible rather than being placed to the front
or to the back of the oven.
Pans should not touch each other or the
walls of the
oven. Allow 1- to 1 X-inch space between pans as well
as from the back of the oven, the door and the sides.
If you use two shelves, stagger the pans so one is not
directly above the other.
Baking Guides
When using prepared baking mixes, follow package recipe or instructions
for the best baking results.
Cookies
When baking cookies, flat cookie sheets (without
sides) produce better-looking cookies. Cookies baked
in a jelly roll pan (short sides all around) may have
darker edges
and pale or light browning may occur.
Do not use a cookie sheet so
large that it touches the
walls or the door of the oven. Never entirely cover
a shelf with a large cookie
sheet.
For best results, use only one cookie sheet in the oven
at a time.
Pies Cakes
For best results, bake pies in dark, rough or dull pans When baking cakes, warped or bent pans will cause
to produce a browner, crisper crust. Frozen pies in foil uneven baking results and poorly shaped products.
pans should be placed on an aluminum cookie sheet A cake baked in a pan larger than the recipe
for baking since the shiny foil pan reflects heat away recommends will usually be crisper, thinner and drier
from the pie crust; the cookie sheet helps retain it. than it should be. If baked in a pan smaller than
recommended, it
may be undercooked and batter may
overflow. Check the recipe to make sure the pan size
used is the one recommended.
Aluminum Foil
Never entirely cover a shelf with aluminum foil.
This will disturb the heat circulation and result in
poor baking. A smaller sheet of foil maybe used
to catch a spillover by placing it on a lower shelf
several inches below the food.
18

Don’t Peek
Set the timer for the estimated cooking time and do DO NOT open the door to check until the minimum
not open the door to look at your food. Most recipes time. Opening the oven door frequently during
provide minimum and maximum baking times such cooking allows heat to escape and makes baking
as “bake
30-40 minutes.” times longer, Your baking results may also be affected.
REGULAR T~ED BAmNG
How to Time Bake
The oven control allows you to turn the oven on or
To set the clock, first press the CLOCK pad.
off automatically at specific times that you set.
Press the INCREASE or DECREASE pad until
NOTE: Before beginning make sure the clock shows the correct time of day is displayed. Press the
the correct time of day. CLOCK pad to start.
How to Set Immediate Start and Automatic Stop
To avoid possible burns, place the shelves in the
correct position before you turn the oven on.
The oven will turn on immediately and cook for a
s~~cted length of time. At the end of Cook Time,
t.
Jven will turn off automatically.
(—> 1. Press the COOK TIME Dad.
u
;:;:
.
NOTE: If your recipe requires
preheating, you may need to add 5. Press the
CLEAWOFF pad to clear the display
additional time to the length of the
Cook Time. if necessary. Remove the food from the oven.
Remember, even though the oven shuts off
The oven will start automatically. The word “ON”
and “ 100°” will be displayed. The Cook Time will
begin to count down. As the oven heats up, the
display will show the changing temperature. When
the oven reaches the temperature you set, a tone
will sound. The oven will continue to cook for the
programmed amount of time, then shut off
automatically.
2. Press the INCREASE pad until the desired length
of baking time appears in the display.
3. Press the BAKE pad.
[ 1
I
BAKE
L
)
4. Press the INCREASE or DECREASE pad until the
desired temperature is displayed. An attention tone
will sound if step 3 is not done.
automatically, foods
c~ntinue cooking after the
controls are off.
NOTE:
● Foods that spoil easily, such as milk, eggs, fish,
stuffings, poultry and pork, should not be allowed to
sit for more than one hour before or after cooking.
Room temperature promotes the growth of harmful
bacteria. Be sure that the oven light is off because heat
from the bulb will speed harmful bactetia growth.
● A fan may automatically turn on and off to cool
internal parts. This is normal, and the fan may
continue to run after the oven is turned off.
(continued rzext page)
19

REGULAR TMED BA~NG
(continued)
How to Set Delay Start and Automatic Stop
Quick Reminder:
1.
Press the COOK TIME pad.
2. Press the INCREASE or DECREASE pad
to set the Cooking Time.
3. Press the STOP TIME pad.
4. Press the INCREASE or DECREASE pad
to set the Stop Time.
5. Press the BAKE pad.
6. Press the INCREASE or DECREASE pad
until the desired temperature appears in
the display.
To avoid possible burns, place the shelves in the
correct position before you turn the oven on.
You can set the oven control to turn the oven on
automatically, cook for a specific length of time and
then turn off automatically.
For example: Let’s say it’s 2:00 and dinner time is
shortly after
7:00. The recipe suggests 3 hours baking
time at
325°F. Here’s how:
(—~ 1. Press the COOK TIME pad.
u
;:;;
NOTE: If your recipe requires
preheating, you may need to add
additional time to the Cook Time.
2. For 3 hours of cooking time, press the INCREASE
pad until
“3:00” appears in the display.
n
3. Press the STOP TIME pad.
STOP
The display prompts you to set the
TIME
Stop Time you want. It also shows the
earliest Stop Time you can set. In this
example, the time of day is 2:00 and
the Cook Time is 3 hours. Adding 3
hours to the time of day equals
5:00.
4. Change the Stop Time from 5:00 to 7:00 by
pressing the INCREASE pad until “7:00”
appears in the display.
(—~ 5. Press the BAKE pad.
BAKE ‘
\
)
n6. Press the INCREASE or DECREASE
pad until “325
0“ is displayed.
At 4:00, the oven will turn on
automatically. The word “ON” and
“1 00°”
will be displayed. The Cook
Time will begin to count down. As
the oven heats up, the display will
show the changing temperature. The
oven will continue
to cook for the
programmed 3 hours and shut off
automatically at
7:00.
=
7. Press the CLEAWOFF pad to
clear the display if necessary.
Remove the food from the oven.
Remember, even though the oven
shuts off automatically, foods
. .
continue cooking after the
controls are off.
NOTE:
● The low temperature zone of this oven (between
150°F. and 200°F.) is available to keep hot cooked
foods warm. Food kept in the oven longer than two
hours at these low temperatures may spoil.
● Foods that spoil easily, such as milk, eggs, fish,
stuffings, poultry and pork, should not be allowed
to sit for more than one hour before or after cooking.
Room temperature promotes the growth of harmful
bacteria. Be sure the oven light is off because heat
from
the bulb will speed harmful bacteria growth.
● A fan may automatically turn on and off to cool
internal parts. This is normal, and the fan may
continue to run after the oven is turned off.
20