GE JTP16 User manual

Built-In Electric
Convection Oven
SafeW instructions ....................3, 4
Operating Instructions, Tips
Aluminum Foil...........................4, 18,22,26
Convection Cooking . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10-16
Baking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11-13
Roasting . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ..........14-16
Roasting with the Probe . . . . . . . . . . . . . . . . . . . . . . . . 15
Clock and Timers .......................................6, 7
Control Panel ...................................................6
Fan...8, 10-13, 15, 17, 19,20,22,26,29
Features ...........................................................5
Light; Bulb Replacement.......................8, 32
Multi-Shelf Baking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11
Preheating . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17
Regular Cooking ..................................1 7-27
Baking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17-19
Broiling, Broiling Guide ...................26, 27
Roasting .............................................22-25
Roasting with the Probe .................23, 24
Timed Baking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19,20
Self-Cleaning Instructions .................28-3 1
Problem Solver..............................34
Thermostat Adjustment–
DoItYourself............................................2 1
More questions ?...call
GE Answer Center” 800.626.2000
Care and Cleaning....................32, 33
Broiler Pan and Grid ....................................32
Lift-Off Oven Door .......................................33
Probe ............................................................33
Self-Cleaning Instructions .................28-3 1
Shelves ...........................................................32
Consumer Services ..................35
Appliance Registration .................................2
Important Phone Numbers .......................35
Model and Serial Number Location ..........2
Removal of Packaging Tape ........................2
Warranty . . . . . . . . . . . . . . . . . . . . . . . . . ............... Back Cover
Models:
JTP16
JTP17
GE Appliances
JTP18
164D2966P103

~LP US ~LP 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 oven door.
Keep it handy for answers to your questions. These numbers are also on the Consumer Product
Eyou don’t understand something or need more help, cW:
Ownership Registration Card that came with your
GE Answer
Center@
oven. Before sending in this card, please write these
800.626.2000 numbers here:
24 hours a day, 7 days a week
Model Number
How to Remove Packaging Tape
To assure no damage is done to the finish of the
product, the safest way to remove packaging tape
adhesive on new appliances is an application of a
household liquid dishwashing detergent, mineral
oil or cooking oil. Apply with a soft cloth and allow
to soak. Wipe dry and then apply an appliance polish
to thoroughly clean and protect the surface.
NOTE: The plastic tape must be removed from the
chrome trim on the oven parts. It cannot be removed
if it is baked on.
Serial Number
Use these numbers in any correspondence or service
calls concerning your oven.
Save time and money.
Before you request service...
Check the Problem Solver in the back of this guide.
It lists causes of minor operating problems that you
can correct yourself.
~ YOU MED 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.
2
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

-.flPORTANT 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
sma~ 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
circuit breaker or fuse. Mark it for easy reference.
—* Be sure your appliance is properly instifled and
grounded by a qualified technician in accordance
with
the provided hstallation Instructions.
● 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 SWITCHNG OFF
TIIE 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.
~ Do not allow anyone to climb, stand or hang on
the door. They could damage the oven or cause
severe personal injury.
● C.4UTION: ITEMS OF INTEREST TO
CHILDREN SHOULD NOT BE STORED IN
CABINETS ABOVE AN OVEN. CHILDREN
- CLIMBING ON THE OVEN TO REACH
ITEMS COULD BE SERIOUSLY ~JURED.
● Do not store flammable materials in an oven.
● Teach children not to play with the controis
or any other part of the oven.
● Never leave the oven door open when you are
not watching the oven.
● Always keep combustible wtil covering, curtains
or drapes a safe distance from your oven.
. Never wear loose-fitting or hanging garments
while using the
app~ance. 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 COMBUST~LE
MATERIALS, GASOLINE OR OTHER
FLAMMABLE VAPORS
AND LIQUIDS IN
THE
VIC~ITY OF THIS OR ANY OTHER
APPLIANCE.
● Use only dry pot holdereMoist
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 utensils
and
canned food a safe distance away from
your ove~.
● For your safety, never use your appliance for
warming or heating the room.
● Do not let cooking grease or other
flammable materials accumulate in
or near the oven.
Q 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.
(ci)ndnued next[)age)
3

MPORTANT SAFEH ~STRUCTIONS
(continued)
● Do not touch the heating elements 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.
c 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 burns 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.
● Place the oven she~ in the desired position
while the oven is cool. If the shelves must be
handled when hot, do not let the potholder
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 use your oven to dry newspapers.
If overheated, they can catch fire.
● 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. bftover 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-Cleating 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
tie inside of the oven when the self-clean
cycle is used,
* Clean ordy parts listed in this Use and
Care Guide.
● Before se~-cleaning the oven, remove the broiler
pan and other cookware.
* Do not use #uminum foil to Bne oven bottoms,
except as suggmted in guide. Improper
installation of these liners may result in a risk of
electric shock or fire.
o Be sure to wipe up excess spiEage 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
4

Q
.-—1
#
——
@ JTP16
JTP17
JTP18
Explained
Feature Index on page
Explained
on page
7
28
3,4,26,
28,32
Feature Index
1 Oven Control, Clock and Timer
2 Oven Vent Grille
10 ‘Lift-Off Oven Door
26,33
with Broil Stop Position
Easily removed for oven cleaning.
11 Oven Door Gasket 4,28,33
12 Model and Serial Numbers
2
3 Broil Element
4 Automatic Oven Light Switch
The light comes on automatically
when the door is opened.
8
13 Bake Element 3,4,
May be lifted gently for wiping 28,32
oven floor.
14 Convection Fan and Heating 8, 10-13,
Element Operates during 15, 17, 19,20,
convection cooking.
22,26,29
15 Automatic Oven Door Latch 28-30
5 Probe Outlet 15,23,24
6 Oven Shelf Supports
Shelf positions for cooking are
suggested in the Baking, Broiling
and Roasting sections.
9
16 Oven Interior Light
I 8,32
7 Roasting Rack
14,32
17 Oven Vent
18
=OvenShelves with Stop-Locks*
9 Broiler Pan and Grid
Do not clean in self-cleaning oven.
9, 11, 17,32
*Two additional shelves may be ordered.
Pub No. 3-A014.
4, 14,22,
26–28, 32
5

FEATURES OF YOUR OVEN CONTROL
&
1. BAKE. Press this pad to select the bake function.
2. BROIL. Press this pad to select the broil function.
3. PROBE. Press this pad when using the probe to
cook food.
4. DISPLAY. Shows the operations you have
selected, the time of day and the cooking or
cleaning status.
5. 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.
6. COOK TIME. Use this pad for Timed Bake,
Timed Convection Bake and Timed Convection
Roast operations.
7. TIMER ON/OFF. 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 ON/OFF pad.
Then press the INCREASE or DECREASE pad to
change the time.
To cancel the timer, press and hold the TIMER
ON/OFF pad until the word “TIMER” disappears
from the display.
8. 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.
Y
CLEAR/OFF
YT
STOP
TIME
CLOCK
A A
.:
9. STOP TIME. Use this Pad along with the
COOK TIME or AUTO-SELF C~EAN pad to
set the oven to start and stop automatically at
a time you select.
10. 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.
11. CLEAWOFF. Press this pad to cancel all oven
operations except Clock and Timer.
12. OVEN LIGHT ON/OFF. Press this pad to turn
the oven light on or off.
13. AUTO SELF CLEAN. Press this pad to select
the self-cleaning function. See the Operating the
Self-Cleaning Oven section.
14. CONVECTION ROAST. Press this pad to select
roasting with convection.
15. CONVECTION BAKE. Press this pad to select
baking with convection.
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 call for service.
6

ock 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
❑
1. Press the
2. Press the INCREASE or
CLOCK pad.
CLOCK
DECREASE pad to set the
time of day.
A
3. Press the CLOCK pad to start.
Bake or a Self-Cleaning cycle.
Timer To Set the Timer
The timer does not control
oven operations. The maximum
setting on the timer is 9 hours
and 55 minutes.
❑
1. Press the TIMER
TIMER
ON/OFF pad.
ON/OFF
A
2. Press the INCREASE or
DECREASE pad to set the
amount of time on the timer.
The timer 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 reached.
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 “TIMER” is displayed, press the INCREASE or Press and hold the TIMER ON/OFF pad until the
DECREASE pad
until the desired time is reached. word “TIMER” disappears from the display.
If “TIMER” is not displayed, press the TIMER
ON/OFF pad first, then follow the instructions above to
set the 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 you press closed. If “LOCK” appears in the display, the oven
any operation. If you would like to eliminate the door is in the locked position.
BA~, BROIL and
repeating beeps, press and hold the CLEAWOFF pad COOK TIME cannot be set if the door is in the
for 10 seconds. locked position.
To return the signal that beeps every 6 seconds, press
and hold the CLEAWOFF pad for 10 seconds.
Power Outage
After a power outage, when power is restored, the display will flash and the
time shown
will no longer be Correct-for example, after a 5-minute power
lterruption the clock will be 5 minutes slow. The display flashes until the
clock is reset. All other functions that were in operation when the power
went out will have to be programmed again.
7

USmG 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 cool
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 i
new oven and will disappear in a short time. To spet
the process, set a self-clean cycle for a minimum of
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

ven 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 bump on the shelf support. 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, pull it toward
you, tilt the front end upward and pull the shelf out.
Be sure the shelf is cool before touching it.
Bump
To replace, place the shelf on the shelf support with
/
the stop-locks (curved extension of shel~ 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
The oven has seven shelf supports identified in this
‘ustration as A (bottom), B, C, D, E, F and G (top).
~helf positions for cooking are suggested in the
Baking, Roasting and Broiling sections.
9

CONVECTION COO~NG
What is Convection?
In a convection oven,
Because food is heated faster in a convection oven
a fan circulates hot air
when using the convection modes, many types of fooc
over, under and can be cooked at lower temperatures than those
around the food. This suggested for regular ovens. Do remember that recipe
circulating hot air is books often give times and temperatures for cooking
evenly distributed in regular ovens. Convection ovens make it possible
t(
throughout the oven reduce the temperature by 25°F. For more information
cavity. As a result, on adapting recipes, see the Convection Cookbook.
foods are evenly
CAUTION: The convection oven fan shuts off when
cooked and
the oven door is opened. DO NOT leave the door
browned— often in
less time with
open for long periods of time while using convection
cooking or you may shorten the life of the convection
convection heat. 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.
● 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
ail
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.
o 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 regular
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 use .
pan with low sides. Hot air cannot circulate well
around food in a pan with high sides.
10

CONVECTION BA~G
learn from the Vent
When using Convection Bake or Convection Roast,
it is normal to see steam coming out of the oven vent.
As the number of shelves or amount of food being
cooked increases, the amount of visible steam will
increase. The oven vent is located above the oven
door as shown in the illustration.
Oven vent
Adapting Recipes For Convection Baking
As a general rule, reduce the temperature by 25°F. for Use pan size recommended in the recipe.
conviction baking. For more spe~ific instm-ctions,
follow the guidelines in the Convection Cookbook.
Some package instructions for frozen casseroles or
main dishes have been developed using commercial
Preheating is not necessary with foods having a bake convection ovens. For best re~ults in t~is oven, preheat
time of over 15 minutes. the oven and use the temperature on the package.
Check foods for doneness at the minimum suggested For more information on adapting recipes, see the
cooking time. Convection Cookbook.
Multi-Shelf Baking
~ecause heated air is circulated evenly throughout the When baking on three
oven, foods can be baked with excellent results on shelves, place one shelf
two or three shelves at a time. Multi-shelf baking may
in the bottom (A) position,
increase cook times slightly for
some foods but the one on the third (C)
Q
overall result is time saved. Cookies, muffins, biscuits
position and one in the
and other quickbreads give very good results with
fifth (E) position.
Q
multi-shelf baking.
o
NOTE: When convection baking with only one shelf,
follow the shelf 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 shelf in the lowest position (A).
How to Set Your Oven for Convection Baking
To avoid possible burns, place the shelves in the
correct position before you turn the oven on.
1. Press the CONVECTION BA= pad.
2. Press the INCREASE or DECREASE pad. The last
oven set temperature appears in the display. Continue
pressing 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 temperatures.
When the oven reaches the temperature you set, a
tone
will sound.
3. Press the CLEAWOFF pad when baking is finished.
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 CONVECTION
BAKE pad and then the INCREASE or
DECREASE pad to get the new temperature.
11

TMED CONVECTION BA~NG
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.
❑
To set the clock, first press the CLOCK
CLOCK
pad. Press the INCREASE or
DECREASE pad until correct time
A
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, 6. Press the CLEAWOFF pad to
the oven
will turn off automatically.
CLEAR/OFF
clear the display if necessary.
\
/
~O~”~C~lO~ 1. Press the CONVECTION BAKE pad.
❑
Remove food from the overi.
Remember, foods that are left in
BAKE
A
Press the INCREASE or DECREASE
pad until the desired temperature is
displayed.
❑
3.
COOK
TIME
A
Press the COOK TIME pad.
NOTE: If your recipe requires
preheating, you may need to add
additional time to the length of the
Cook Time.
the oven continue cooking after
controls are off.
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.
● Foods that spoil easily such as milk, eggs, fish,
stuffings, poultry and pork should not be allowed
tc
sit out for more than one hour before or after
cooking. Room temperature promotes the growth o
harmful bacteria. Be sure that oven
light is off
4. Press the INCREASE pad until the desired because heat from the bulb
will spee{harmful
length of baking time appears in the display. The
bacteria growth.
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.
12

ow to Set Delay Start and Automatic Stop Convection Bake
Quick Reminder
1. Press the CONVECTION 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 you program the oven.
You 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:
7
1. Press the CONVECTION BAKE pad.
CONVECTION
BAKE
A
A
2. Press the INCREASE or DECREASE
Q
pad until “325°” is displayed.
❑
3. Press the COOK TIME pad.
COOK
NOTE: If your recipe requires
TIME
A
preheating, you may need to add
additional time to the length of the
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.
❑
5. Press the STOP TIME pad. The
STOP
display prompts you to set the Stop
TIME
Time you want. It also shows the
A
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.
. Change the Stop Time from 5:00 to 7:00 by 6,
press{ng 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.
7. At the end of Timed Convection Bake the display
will show
“OHR:OO COOK TIME” and the oven
will turn off. The end of cycle tone will sound.
8. 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:
● 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.
Q Foods that spoil easily such as milk, eggs, fish,
stuffings, poultry and pork should not be allowed
to sit out 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
bacteria growth.
’13

CONWCTION ROASTING
Steam from the Vent
When using Convection Bake or Convection Roast,
it is normal to see steam coming out of the oven vent.
As the number of shelves or amount of food being
cooked increases, the amount of visible steam will
increase. The oven vent is located above the oven
door as shown in the illustration.
Oven vent
Meats cooked in a convection oven are dark brown To make sure the meat is cooked the way you 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
cir~ulate over an~ 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.
Giid
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.
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

)W 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 Roasting
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.
PROBE
A
n
5,
CONVECTION
ROAST
A
Press the PROBE pad.
Press the INCREASE or DECREASE
pad until the desired internal probe
temperature is displayed.
Press the CONVECTION
ROAST pad.
-
7. When internal temperature of
meat reaches the number you
have set, the probe and the oven
turn off and the oven control
signals. 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.
● 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
continlue 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 CONVECTION ROAST pad
and then press the INCREASE or DECREASE
pad to get the new desired temperature.
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.
After a few seconds, the words “LO PROBE” will
replace the roasting temperature in the display.
After the internal temperature of the meat reaches
100°F., the changing internal temperature will be
shown in the display.

CONVECTION ROAST~G GU~E
Meats
Beef Rib, Boneless Rib, Rare
Top Sirloin (3 to 5 lbs.) Medium
Well
Beef Tenderloin Rare
Medium
Pot Roast (2X to 3 lbs.) Chuck, Rump
Pork
Bone-in, Boneless (3 to 5 lbs.)
Chops 2
chops
(1/2 to l-inch thick)
4 chops
6 chops
Ham
Canned, Butt, Shank (3 to 5 lbs. fully cooked)
Lamb
Bone-in, Boneless Medium
(3 to 5 lbs.)
Well
Seafood
Fish, whole (3 to 5 lbs.)
Lobster Tails (6 to 8 oz. each)
Poultry
Whole Chicken
(2fi to 3X Ibs.)
Cornish Hens Unstuffed (1 to 1 % lbs.)
Stuffed (1 to 1X Ibs.)
Duckling (4 to 5 lbs.)
~rkey, whole* Unstuffed (10 to 16 Ibs.)
Unstuffed (18 to 24 lbs.)
~rkey Breast (4 to 6 lbs.)
*Stuffed birds generally require
3045 minutes additional roasting ti
browning and dwing of skin.
MinutesLb.
Oven Temperature (°F.)
Internal Temperature (’
20-24
325° 140°t
24-28
325° 160°
28–32 325°
170°
IO-14
325” 140°7
14-18
325° 160°
3545 300° 170°
23-27
325°
170°
30–35 total 325° 170°
3540 total
325°
170°
4045 total
325°
170°
I
I
14–18 325°
140°
17-20
325° 160°
20-24
325° 170°
3040 total 400°
20–25 total
350°
15–20 350°
180”–1 85°
(in thigh)
50-55 total
350°
180°-1850
55–60 total
350°
180°-1850
24-26
325° 180°–1850
8-11
325° 180°–1850
7–lo
325° 1800–1 85°
16-19
325°
170°
[e. Shield legs and breast with foil to prevent over
~The U. S: Depm-me;t of Agriculture says “Rare beef is popular, but you should kuow 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.)
16

~ur 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 Do
Zt Yourse~
instructions on how to adjust the thermostat.
How to Set Your Oven for Baking
To avoid possible burns, place shelves in the correct 3. Press the CLEAWOFF pad when baking is finished
position before you turn the oven on. and then remove the food from the oven.
1. Press the BAKE
pad, NOTE: A fan may automatically turn on and off to
2. Press the INCREASE or DECREASE pad until the cool internal parts. This is normal, and the fan may
desired temperature is displayed. continue to run after the oven is turned off.
The oven will start automatically. The word “ON”
and “100°” will be displayed. As the oven heats up, To change the oven temperature during BAKE
the display will show the changing temperature.
When the oven reaches the temperature you set, a cycle, press the BAKE pad and then the INCREASE
tone will sound.
or DECREASE pad to get the new temperature.
Oven Shelves
.rrange 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
I Cor D
I
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 the oven at the correct temperature—selecting without a preheat indicator light or tone, preheat
. higher temperature does 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.
(cofztiizued ttextpage)
17

~GULAR BA~NG
(continued)
Baking Pans Pan Placement
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 reflect 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.
For even cooking and proper browning, there must b~
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
fron
or to the back of the oven.
Pans should not touch each other or the walls of the
oven. Allow 1- to 1 %-inch space between pans as we
as from the back of the oven, the door and the sides.
If you need to 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 may be 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 BA~G
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
selected length of time. At the end of Cook Time,
the oven will turn off automatically.
f—~ 1. Press the COOK TIME pad.
u
COOK
NOTE: If your recipe requires
TIME
A
preheating, you may need to add
additional time to the length of the
Cook Time.
2. Press the INCREASE pad until the desired length
of baking time appears in the display.
(—] 3. press the BAKE pad
u
BAKE
A
4. Press the INCREASE or DECREASE pad until the
desired temperature is displayed. An attention tone
will sound if step 3 is not done.
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.
5. 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:
● 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 bacteria growth.
s 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 next page)
19

WG~AR TMD BA~G
(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 delay start the oven,
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:
D
1. Press the COOK TIME pad.
COOK
NOTE: If your recipe requires
TIME
A
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
A
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.
n
5. Press the BAKE pad.
BAKE
A
A
6. Press the INCREASE or DECREASE
@
pad until “325
0“ is displayed.
At
4:00, the oven will turn on
v
automatically. The word “ON” and
e
“100°” 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 afte~”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.
c 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