GE JSP57 User manual

Ranges
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JSP57
JS968
JD968
Owner’s Manual
164D4290P094-2 49-80136-2 04-03 JR
Write the model and serial
numbers here:
Model # ______________
Serial # ______________
You can find them on a label
behind the open oven door
on the lower left corner of
the range frame.
Self-Cleaning Convection
Safety Instructions . . . . . . . . .2–5
Operating Instructions
Baking or Roasting . . . . . . . . . .11
Broiling Guide . . . . . . . . . . . . . .12
Canning . . . . . . . . . . . . . . . . . . . .9
Clock and Timer . . . . . . . . . . . .13
Control Lockout . . . . . . . . . . . .13
Convection . . . . . . . . . . . . . .16–20
Cookware . . . . . . . . . . . . . . . . .8, 9
Oven . . . . . . . . . . . . . . . . . .10–28
Probe . . . . . . . . . . . . . . . . . . . . .15
Proofing . . . . . . . . . . . . . . . . . .21
Sabbath Feature . . . . . . . . . . . . .28
Self-Cleaning . . . . . . . . . . . .23, 24
Special Features . . . . . . . . . .25–27
Surface Units . . . . . . . . . . . . . 6, 7
Thermostat . . . . . . . . . . . . . . . .22
Timed Baking & Roasting . . . . .14
Warming . . . . . . . . . . . . . . . . . .21
Care and Cleaning
Broiler Pan and Grid . . . . . . . . 32
Control Panel . . . . . . . . . . . . . . 29
Door . . . . . . . . . . . . . . . . . . . . . 30
Floor . . . . . . . . . . . . . . . . . . . . .31
Glass Cooktop . . . . . . . . . . . 34, 35
Knobs . . . . . . . . . . . . . . . . . . . . 29
Light Bulb . . . . . . . . . . . . . .31, 32
Packaging Tape . . . . . . . . . . . . .29
Racks . . . . . . . . . . . . . . . . . . . . . 31
Storage Drawer . . . . . . . . . . . . . 32
Surfaces . . . . . . . . . . . . . . . . . . .33
Vent . . . . . . . . . . . . . . . . . . . . . 29
Troubleshooting Tips . . . . 36–39
Consumer Support
Consumer Support . . . Back Cover
Product Registration . . . . . . 41, 42
Warranty . . . . . . . . . . . . . . . . . . 43

IMPORTANT SAFETY INFORMATION.
READ ALL INSTRUCTIONS BEFORE USING.
WARNING!
For your safety, the information in this manual must be followed to minimize the risk of fire, electric
shock, or to prevent property damage, personal injury, or loss of life.
All ranges can tip and injury could result.
Slide-In To prevent accidental tipping of the range, attach it to the wall and floor by installing the
Ranges: Anti-Tip device supplied.
To check if the device is installed and engaged properly, remove the storage drawer
and inspect the rear leveling leg. Make sure it fits securely into the slot.
Drop-In To prevent accidental tipping of the range, secure the attached Anti-Tip bracket, under
Ranges: the rear countertop.
To check if the device is installed and engaged properly, lower the oven door and gently
apply medium force at the handle end until movement of the range is detected. Continue
pressing until the anti-tip bracket is engaged and movement stops. A small amount of
movement is acceptable at the back of the range top but it should be stable and not tip
once the anti-tip bracket is engaged.
If you pull the range out from the wall for any reason, make sure the device is properly
engaged when you push the range back against the wall. If it is not, there is a possible risk of
the range tipping over and causing injury if you or a child stand, sit or lean on an open door.
Please refer to the Anti-Tip device information in this manual. Failure to take this precaution
could result in tipping of the range and injury.
WARNING ANTI-TIP DEVICE
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 cancer, birth defects or other reproductive
harm, and requires businesses to warn customers of potential exposure to such substances.
The fiberglass insulation in self-clean 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
purpose as described in this Owner’s
Manual.
■Be sure your appliance is properly
installed and grounded by a qualified
installer in accordance with the provided
installation instructions.
■ Have the installer show you the location of
the circuit breaker or fuse. Mark it for easy
reference.
■ Do not attempt to repair or replace any
part of your range unless it is specifically
recommended in this manual. All other
servicing should be referred to a qualified
technician.
■ Before performing any service, disconnect
the range power supply at the household
distribution panel by removing the fuse or
switching off the circuit breaker.
■ Do not leave children alone—children
should not be left alone or unattended in
an area where an 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, storage drawer or
cooktop. They could damage the range
and even tip it over, causing severe
personal injury.
SAFETY PRECAUTIONS
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Consumer Support Troubleshooting Tips Care and Cleaning Operating Instructions Safety Instructions

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■ Do not store flammable materials in an
oven or near the cooktop.
■ CAUTION: Items of interest to
children should not be stored in cabinets
above a range or on the back of a range—
children climbing on the range to reach
items could be seriously injured.
■ Never wear loose-fitting or hanging
garments while using the appliance.
Be careful when reaching for items stored
over the range. Flammable material could
be ignited if brought in contact with hot
surface units or heating elements and may
cause severe burns.
■ 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 surface units or heating
elements. Do not use a towel or other
bulky cloth in place of pot holders.
■ Do not use water on grease fires. Never
pick up a flaming pan. Turn the controls
off. Smother a flaming pan on a surface
unit by covering the pan completely with
a well-fitting lid, cookie sheet or flat tray.
Use a multi-purpose dry chemical or
foam-type fire extinguisher.
■Flaming grease outside a pan can be put
out by covering it with baking soda or,
if available, by using 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.
■ 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 range.
■ Do not touch the surface units, 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 the surface units, areas
nearby the surface units or any interior
area of the oven; allow sufficient time for
cooling first.
■Potentially hot surfaces include the
cooktop, areas facing the cooktop, oven
vent opening, surfaces near the opening,
crevices around the oven door.
■REMEMBER: The inside surface of the oven
may be hot when the door is opened.
■ Do not store or use combustible materials,
gasoline or other flammable vapors and
liquids in the vicinity of this or any other
appliance.
■ Keep the hood and grease filters clean
to maintain good venting and to avoid
grease fires.
■ Teach children not to play with the
controls or any other part of the range.
■ Always keep dish towels, dish cloths, pot
holders and other linens a safe distance
from your range.
■ Always keep wooden and plastic utensils
and canned food a safe distance from
your range.
■ Always keep combustible wall coverings,
curtains or drapes a safe distance from
your range.
WARNING!
SAFETY PRECAUTIONS
Cook meat and poultry thoroughly—meat to at least an INTERNAL temperature of 160°F and poultry
to at least an INTERNAL temperature of 180°F. Cooking to these temperatures usually protects against
foodborne illness.
COOK MEAT AND POULTRY THOROUGHLY…
Do not operate the oven or cooktop controls if the glass is broken. Food splatter or cleaning solution
may penetrate a broken control panel or cooktop and create a risk of electrical shock. Contact a
qualified technician immediately should your glass control panel or cooktop become broken.
Safety Instructions Operating Instructions Safety Instructions Operating Instructions Care and Cleaning Troubleshooting Tips Consumer Support
3

IMPORTANT SAFETY INFORMATION.
READ ALL INSTRUCTIONS BEFORE USING.
Use proper pan size—select cookware having flat bottoms large enough to cover the surface unit
heating element. The use of undersized cookware will expose a portion of the surface unit to direct
contact and may result in ignition of clothing. Proper relationship of cookware to surface unit will
also improve efficiency.
■Never leave the surface units unattended
at high heat settings. Boilovers cause
smoking and greasy spillovers that may
catch on fire.
■Only certain types of glass, glass ⁄ceramic,
earthenware or other glazed containers are
suitable for cooktop service; others may
break because of the sudden change in
temperature.
■To minimize the possibility of burns,
ignition of flammable materials and
spillage, the handle of a container
should be turned toward the center of
the range without extending over nearby
surface units.
■Always turn the surface units off before
removing cookware.
■When preparing flaming foods under
the hood, turn the fan on.
■Use care when touching the cooktop. The
glass surface of the cooktop will retain heat
after the controls have been turned off.
■Keep an eye on foods being fried at high
or medium high heat settings.
■Foods for frying should be as dry as
possible. Frost on frozen foods or moisture
on fresh foods can cause hot fat to bubble
up and over the sides of the pan.
■Use little fat for effective shallow or deep
fat frying. Filling the pan too full of fat can
cause spillovers when food is added.
■If a combination of oils or fats will be used
in frying, stir together before heating,
or as fats melt slowly.
■Always heat fat slowly, and watch as it heats.
■Use a deep fat thermometer whenever
possible to prevent overheating fat beyond
the smoking point.
■Avoid scratching the glass cooktop. The
cooktop can be scratched with items such
as sharp instruments, rings or other
jewelry, and rivets on clothing.
■Large scratches or impacts to glass doors
or cooktops can lead to broken or
shattered glass.
■Do not operate the radiant surface units if
the glass is broken. Spillovers or cleaning
solution may penetrate a broken cooktop
and create a risk of electrical shock.
Contact a qualified technician immediately
should your glass cooktop become broken.
■Never use the glass cooktop surface as a
cutting board.
■Do not place or store items that can melt
or catch fire on the glass cooktop, even
when it is not being used.
■Be careful when placing spoons or other
stirring utensils on glass cooktop surface
when it is in use. They may become hot
and could cause burns.
■Clean the cooktop with caution. If a wet
sponge or cloth is used to wipe spills on a
hot surface unit, be careful to avoid steam
burns. Some cleaners can produce
noxious fumes if applied to a hot surface.
NOTE: We recommend that you avoid
wiping any surface unit areas until they
have cooled and the indicator light has
gone off. Sugar spills are the exception to
this. Please see the Cleaning the glass
cooktop section.
■When the cooktop is cool, use only the
CERAMA BRYTE®Ceramic Cooktop
Cleaner and the CERAMA BRYTE
Ceramic Cooktop Cleaning Pad to clean
the cooktop.
■To avoid possible damage to the cooking
surface, do not apply cleaning cream to
the glass surface when it is hot.
■After cleaning, use a dry cloth or paper
towel to remove all cleaning cream residue.
■Read and follow all instructions and
warnings on the cleaning cream labels.
RADIANT SURFACE UNITS
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Safety Instructions Operating Instructions Safety Instructions Operating Instructions Care and Cleaning Troubleshooting Tips Consumer Support
5
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■ Do not heat unopened food containers.
Pressure could build up and the container
could burst, causing an injury.
■ Keep the oven vent unobstructed.
■ Keep the oven free from grease buildup.
■ Place the oven rack in the desired position
while the oven is cool. If racks must be
handled when hot, do not let pot holder
contact the heating elements.
■ When using cooking or roasting bags in
the oven, follow the manufacturer’s
directions.
■ Pulling out the rack to the stop-lock is a
convenience in lifting heavy foods. It is also
a precaution against burns from touching
hot surfaces of the door or oven walls.
■ Do not use the oven to dry newspapers.
If overheated, they can catch on fire.
■ Do not use the oven for a storage area.
Items stored in an oven can ignite.
■ Do not leave paper products, cooking
utensils or food in the oven when not
in use.
■ Do not use aluminum foil to line oven
bottoms, except as suggested in this
manual. Improper installation of
aluminum foil may result in a risk
of electric shock or fire.
Stand away from the range when opening the oven door. Hot air or steam which escapes can cause
burns to hands, face and/or eyes.
WARNING!
OVEN
READ AND FOLLOW THIS SAFETY INFORMATION CAREFULLY.
SAVE THESE INSTRUCTIONS
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-clean cycle is used.
■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.
■Before self-cleaning the oven, remove
the racks, broiler pan, grid and other
cookware.
■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.
■Clean only parts listed in this Owner’s
Manual.
SELF-CLEANING OVEN

Using the surface units.
NOTE: Throughout this manual, features and appearance may vary from your model.
How to Set
Push the knob in and turn in either
direction to the setting you want.
At both OFF and HI the control clicks
into position. You may hear slight
clicking sounds during cooking,
indicating the control is keeping the
power level you set.
A HOT SURFACE indicator light, on the
cooktop, will glow when any radiant
element is turned on. It will remain
on until the surface is cooled to
approximately 150°F.
Hot surface indicator light will:
■come on when the unit is hot to the touch.
■stay on even after the unit is turned off.
■glow until the unit is cooled to approximately
150°F.
The WARM setting on the right REAR
surface unit keeps already heated food
warm until ready to serve. Do not use to
heat cold food.
Be sure you turn the control knob to
OFF when you finish cooking.
Using the Bridge Surface Unit
To use the bridge surface unit, turn the
left front control knob to the BRIDGE
settings.
For full bridge surface unit operation,
also turn on the left rear surface unit.
To use only the front surface unit, turn
the control knob to the FRONT settings.
BAKE
PROBE
Convection
CLOCK
BROIL
CONV
BAKEROAST
SELF
CLEAN
COOKING
TIME
CLEAR
OFF
DELAY
START
CONTROLLOCKOUT
SURFACE
WARMER
SETOFF
KITCHEN
TIMER
OVEN
LIGHT
ONOFF
OVENCONTROLSTIMECONTROLS
START
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Consumer Support Troubleshooting Tips Care and Cleaning Operating Instructions Safety Instructions
Using the Warming Zone (on some models)
The WARMING ZONE, located in the
center of the glass cooktop surface,
will keep hot, cooked food at serving
temperature. Always start with hot food.
Do not use to heat cold food. Placing
uncooked or cold food on the WARMING
ZONE could result in food-borne illness.
Touch the WARMING ZONE
SET•OFF pad.
Touch the number pads 1, 2 or 3
to select low (1), medium (2) or
high (3) warming setting.
Touch the START pad.
To turn the WARMING ZONE off, touch the
WARMING ZONE SET•OFF pad until
WARMER disappears from the display.
For best results, all foods on the
WARMING ZONE should be covered with a
lid or aluminum foil. When warming
pastries or breads, the cover should be
vented to allow moisture to escape.
Always use pot holders or oven mitts
when removing food from the WARMING
ZONE, since cookware and plates will be
hot.
CAUTION: Do not warm food on the
WARMING ZONE for more than two hours.
NOTE: The warming zone will not glow red like
the cooking elements.
HOT will be displayed when the glass
surface is hot and will remain on until
the surface is cool enough to touch.
NOTE: Lower settings may not heat the glass
surface enough to cause the HOT indicator light
to come on.
A warming zone ON light will glow when
the unit is on.
■Do not use plastic wrap to cover food. Plastic
may melt onto the surface and be very difficult
to clean.
■Use only cookware recommended for
top-of-range cooking.
WARMING ZONE GUIDE
SETTING FOOD
1(Low) Bread/Pastries
2(Medium) Chocolate/Butter
2(Medium) Sauces, Stews,
Cream Soups
2(Medium) Vegetables
3(High) Soups (liquid)
3(High) Tea or Coffee
The Warming Zone Guide is for
reference only and the SETTING
that you need will depend on the
amount and type of food, the
starting temperature of the food
and the length of the holding time.

Do not slide cookware across the
cooktop because it can scratch the
glass—the glass is scratch-resistant,
not scratch-proof.
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DRAGGING
Temperature Limiter
Every radiant surface unit has a
temperature limiter.
The temperature limiter protects the
glass cooktop from getting too hot.
The temperature limiter may cycle the
units off for a time if:
■The pan boils dry.
■The pan bottom is not flat.
■The pan is off center.
■There is no pan on the unit.
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Safety Instructions Operating Instructions Safety Instructions Operating Instructions Care and Cleaning Troubleshooting Tips Consumer Support
Dual Surface Unit Control Knob
The right front surface unit has 2 cooking sizes to
select from so you can match the size of the unit
to the size of the cookware you are using.
To use the small (6-inch) surface unit,
turn the control knob to the SMALL
settings.
To use the large (9-inch) surface unit,
turn the control knob to the LARGE
settings.
9" 6"
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About the radiant surface units…
The radiant cooktop features heating
units beneath a smooth glass surface.
NOTE: A slight odor is normal when a new
cooktop is used for the first time. It is caused by
the heating of new parts and insulating materials
and will disappear in a short time.
NOTE: On models with light-colored glass
cooktops, it is normal for the cooking zones to
change color when hot or cooling down. This is
temporary and will disappear as the glass cools
to room temperature.
The surface unit will cycle on and off to
maintain your selected control setting.
It is safe to place hot cookware on the
glass surface even when the cooktop
is cool.
Even after the surface units are turned
off, the glass cooktop retains enough
heat to continue cooking. To avoid
overcooking, remove pans from the
surface units when the food is cooked.
Avoid placing anything on the surface
unit until it has cooled completely.
■Water stains (mineral deposits) are removable
using the cleaning cream or full-strength white
vinegar.
■Use of window cleaner may leave an
iridescent film on the cooktop. The cleaning
cream will remove this discoloration.
■Don’t store heavy items above the cooktop.
If they drop onto the cooktop, they can cause
damage.
■Do not use the surface as a cutting board.
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SURFACE
COOKING
Never cook directly on the glass.
Always use cookware.
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OFF CENTER
Always place the pan in the center of
the surface unit you are cooking on.

Selecting types of cookware.
The following information will help you choose cookware which will give good performance on glass cooktops.
Stainless Steel:
recommended
Aluminum:
heavyweight recommended
Good conductivity. Aluminum residues
sometimes appear as scratches on the
cooktop, but can be removed if cleaned
immediately. Because of its low melting
point, lightweight aluminum should not
be used.
Copper Bottom:
recommended
Copper may leave residues which can
appear as scratches. The residues can be
removed, as long as the cooktop is
cleaned immediately. However, do not let
these pots boil dry. Overheated metal can
bond to glass cooktops. An overheated
copper bottom pot will leave a residue
that will permanently stain the cooktop
if not removed immediately.
Porcelain Enamel-Covered Cast Iron:
recommended
As long as the cookware is covered
completely with porcelain enamel, this
cookware is recommended. Caution is
recommended for cast iron cookware
that is not completely covered with
smooth porcelain enamel, since it may
scratch the glass ceramic cooktop.
Glass-Ceramic:
usable, but not recommended
Poor performance. May scratch the
surface.
Stoneware:
usable, but not recommended
Poor performance. May scratch the
surface.
Home Canning Tips:
Be sure the canner is centered over the
surface unit.
Make sure the canner is flat on the
bottom.
Use recipes and procedures from
reputable sources. These are available
from manufacturers such as Ball®and
Kerr®and the Department of Agriculture
Extension Service.
To prevent burns from steam or heat,
use caution when canning.
Check pans for flat bottoms by
using a straight edge.
Pans with rounded, curved, ridged
or warped bottoms are not
recommended.
Use only flat-bottomed woks.
Wok Cooking
We recommend that you use only a flat-bottomed
wok. They are available at your local retail store.
Do not use round-bottom woks. You
could be seriously burned if the wok
tipped over.
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9
Note: Flat-bottomed canners are
required for glass cooktops.
Pots that extend beyond 1″of
the surface unit’s circle are not
recommended for most surface
cooking. However, when canning
with water-bath or pressure canner,
larger-diameter pots may be used.
This is because boiling water
temperatures (even under pressure)
are not harmful to the cooktop
surfaces surrounding the surface units.
HOWEVER, DO NOT USE LARGE-
DIAMETER CANNERS OR OTHER
LARGE-DIAMETER POTS FOR
FRYING OR BOILING FOODS
OTHER THAN WATER. Most syrup
or sauce mixtures—and all types of
frying—cook at temperatures much
higher than boiling water. Such
temperatures could eventually harm
the glass cooktop surfaces.
Be sure the canner fits over the
center of the surface unit. If your
cooktop or its location does not
allow the canner to be centered
on the surface unit, use smaller-
diameter pots for good canning
results.
Flat-bottomed canners must be
used. Do not use canners with
flanged or rippled bottoms (often
found in enamelware) because
they don’t make enough contact
with the surface units and take
a long time to boil water.
When canning, use recipes and
procedures from reputable
sources. Reliable recipes and
procedures are available from the
manufacturer of your canner;
manufacturers of glass jars for
canning, such as Ball®and Kerr®
brand; and the United States
Department of Agriculture
Extension Service.
Remember that canning is a
process that generates large
amounts of steam. To avoid burns
from steam or heat, be careful
when canning.
NOTE: If your house has low voltage,
canning may take longer than expected,
even though directions have been
carefully followed. The process time will
be shortened by:
(1) using a pressure canner, and
( 2) starting with HOT tap water for fastest
heating of large quantities of water.
CAUTION:
■Safe canning requires that harmful
microorganisms are destroyed and that
the jars are sealed completely. When
canning foods in a water-bath canner,
a gentle but steady boil must be
maintained for the required time. When
canning foods in a pressure canner, the
pressure must be maintained for the
required time.
■After you have adjusted the controls,
it is very important to make sure the
prescribed boil or pressure levels are
maintained for the required time.
■Since you must make sure to process
the canning jars for the prescribed
time, with no interruption in processing
time, do not can on any cooktop
surface unit if your canner is not flat.
Observe the Following Points in Canning
Wrong!
Right!
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Safety Instructions Operating Instructions Care and Cleaning Troubleshooting Tips Consumer Support

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Consumer Support Troubleshooting Tips Care and Cleaning Operating Instructions Safety Instructions
BAKE Pad
Touch to select the bake function.
BROIL HI/LO Pad
Touch to select the broil function.
CONVECTION BAKE Pad
Touch to select baking with the convection
function.
CONVECTION ROAST Pad
Touch to select roasting with the
convection function.
PROOF Pad
Touch to select a warm environment useful
for rising yeast-leavened products.
START Pad
Must be touched to start any cooking or
cleaning function.
Display
Shows the time of day, oven temperature,
whether the oven is in the bake, broil or
self-cleaning mode and the times set for
the timer or automatic oven operations.
If “F– and a number or letter” flash in the display and
the oven control signals, this indicates a function
error code. Touch the CLEAR/OFF pad. Allow the oven to
cool for one hour. Put the oven back into operation. If the
function error code repeats, disconnect the power to the
oven and call for service.
If your oven was set for a timed oven operation
and a power outage occurred, the clock and all
programmed functions must be reset.
The time of day will flash in the display when there
has been a power outage.
SELF CLEAN LO/STD Pad
Touch to select self-cleaning function. See
the Using the self-cleaning oven section.
OVEN LIGHT ON/OFF Pad
Touch to turn the oven light on or off.
DELAY START Pad
Use along with COOK TIME or
SELF CLEAN LO/STD pads to set the oven
to start and stop automatically at a time
you set.
COOK TIME Pad
Touch and then touch the number pads to
set the amount of time you want your food
to cook. The oven will shut off when the
cooking time has run out.
CLEAR/OFF Pad
Touch to cancel ALL oven operations
except the clock and timer.
CLOCK Pad
Touch before setting the clock.
Number Pads
Use to set any function requiring numbers
such as the time of day on the clock, the
timer, the oven temperature, the internal
food temperature, the start time and
length of operation for timed baking
and self-cleaning.
KITCHEN TIMER ON/OFF Pad
Touch to select the timer feature.
PROBE Pad
Touch when using the probe to cook food.
WARM Pad
Touch to keep cooked foods warm. See the
How to Set the Oven for Warming section.
WARMING ZONE Pad (on some models)
Touch this pad when using the center
surface unit to keep food warm until ready
to serve.
Using the oven controls.
(Throughout this manual, features and appearance may vary from your model.)
OR
Oven Control, Clock and Timer Features and Settings
Features and appearance may vary.

Aluminum Foil
You can use aluminum foil to line the
broiler pan and broiler grid. However,
you must mold the foil tightly to the grid
and cut slits in it just like the grid.
Without the slits, the foil will prevent fat
and meat juices from draining into the
broiler pan. The juices could become
hot enough to catch on fire. If you
do not cut the slits, you are essentially
frying, not broiling.
Do not use aluminum foil on the bottom of
the oven.
Never entirely cover a rack 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
rack several inches below the food.
Cut slits in the foil just like the grid.
11
Safety Instructions Operating Instructions Care and Cleaning Troubleshooting Tips Consumer Support
Preheating and Pan Placement
Preheat the oven if the recipe calls for it.
Preheating is necessary for good results
when baking cakes, cookies, pastry and
breads.
To preheat, set the oven at the correct temperature.
The control will beep when the oven is preheated
and the display will show your set temperature.
This will take approximately 15–20 minutes.
Baking results will be better if baking
pans are centered in the oven as much as
possible. If baking with more than one
pan, place the pans so each has at least 1″
to 11⁄2″ of air space around it.
Using the oven. www.GEAppliances.com
To avoid possible burns, place the racks in the desired position before you turn the oven on.
Before you begin…
The racks have stops, so that when placed
correctly on the supports, they will stop
before coming completely out, and will
not tilt.
When placing and removing cookware,
pull the rack out until it stops.
On some models, the bake heating
element is under the oven floor. Do not
place foods on the oven bottom for
cooking.
To remove a rack, pull it toward you,
tilt the front end up and pull it out.
To replace, place the end of the rack
(stop-locks) on the support, tilt up the
front and push the rack in.
CAUTION: When you are using the
rack in the lowest position (A), you will need to
use caution when pulling the rack out. We
recommend that you pull the rack out several
inches and then, using two pot holders, pull the
rack out by holding the sides of it. The rack is low
and you could be burned if you place your hand in
the middle of the rack and pull all the way out. Be
very careful not to burn your hand on the door
when using the rack in the lowest position (A).
The oven has 7 rack positions.
How to Set the Oven for Baking or Roasting
Touch the BAKE pad.
Touch the number pads to set
the desired temperature.
Touch the START pad.
Check food for doneness at
minimum time on recipe. Cook
longer if necessary.
Touch the CLEAR/OFF pad when
cooking is complete.
NOTE: A cooling 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
in turned off.
If baking four cake layers at the same time,
place two layers on rack B and two layers on
rack D. Stagger pans on the rack so one is
not directly above the other.
Type of Food Rack Position
Frozen pies (on cookie sheet) C or D
Angel food cake B
Bundt or pound cakes B
Biscuits, muffins, brownies, C or D
cookies, cupcakes,
layer cakes, pies
Casseroles C or D
Turkey A
Do not place foods directly on the
oven floor.

12
Consumer Support Troubleshooting Tips Care and Cleaning Operating Instructions Safety Instructions
Quantity and/ Rack First Side Second Side
Food or Thickness Position Time (min.) Time (min.) Comments
Ground Beef 1 lb. (4 patties) D 13 8 Space evenly.
1/2″to 3/4″thick
4 lbs. (12 patties) D 15 11
Beef Steaks
Rare† 3/4″to 1″thick F 6 4 Steaks less than 3/4″
Medium 1 to 11/2lbs. E 8 6 thick are difficult
Well Done E 10 8 to cook rare.
Slash fat.
Rare† 11/2″thick D 10 8
Medium 2 to 21/2lbs. D 15 10–12
Well Done D 20 20
Chicken 1 whole cut up C 25 25 Brush each side with
2 to 21⁄2lbs., melted butter.
split lengthwise Broil skin-side-down
Breast C 25 15 first.
Bakery Product
Bread (toast) 2 to 4 slices F 3 1 Space evenly. Place
English Muffin 2 (split) F 3-4 English muffins cut-
side-up and brush
with butter if desired.
Lobster Tails 2–4 C 18–20 Do not Cut through back of
turn shell. Spread open.
over. Brush with melted
butter before broiling
and after half of
broiling time.
Fish Fillets 1 lb. (1/4″to 1/2″thick) E 5 5 Handle and turn very
carefully. Brush with
lemon butter before
and during cooking,
if desired.
Salmon
Steaks 2 (1″thick) E 10 5 Turn carefully. Do not
Fillets 2 (1/2″to 3/4″thick) E 10 turn skin-side-down.
Ham Slices 1/2″thick D 6 6
(precooked) 1″ thick D 8 8
Pork Chops 2 (1/2″thick) D 10 10 Slash fat.
Well Done 2 (1″thick) about 1 lb. D 15 15
Lamb Chops
Medium 2 (1″thick) about 10 E 7 4 Slash fat.
Well Done to 12 oz. E 10 9
Medium 2 (11/2″thick) about 1 lb. E 9 6
Well Done E 14 10
Using the oven.
How to Set the Oven for Broiling
Leave the door open to the broil stop position.
The door stays open by itself, yet the proper
temperature is maintained in the oven.
NOTE: Food can be broiled with the door
closed, but it may not brown as well because
the oven heating element will cycle on and off.
Place the meat or fish on the broiler
grid in the broiler pan.
Follow suggested rack positions in
the Broiling Guide.
Touch the BROIL HI/LO pad once for
HI Broil.
To change to LO Broil, touch the
BROIL HI/LO pad again.
Use LO Broil to cook foods such as
poultry or thick cuts of meat thoroughly
without over-browning them.
Touch the START pad.
When broiling is finished, touch the
CLEAR/OFF pad.
NOTE: Broil will not work if the temperature
probe is plugged in.
Broiling Guide
The size, weight, thickness,
starting temperature
and your preference
of doneness will affect
broiling times. This guide
is based on meats at
refrigerator temperature.
†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 poisoning organisms
may survive.” (Source: Safe Food
Book. Your Kitchen Guide. USDA
Rev. June 1985.)
If your range is connected to
208 volts, rare steaks may be
broiled by preheating the broiler
and positioning the oven rack one
position higher.

Safety Instructions Operating Instructions Safety Instructions Operating Instructions Care and Cleaning Troubleshooting Tips Consumer Support
Using the clock, timer and control lockout. www.GEAppliances.com
To Set the Clock
The clock must be set to the correct time
of day for the automatic oven timing
functions to work properly. The time of
day cannot be changed during a timed
baking or self-cleaning cycle.
Touch the CLOCK pad.
Touch the number pads.
Touch the START pad.
Make sure the clock is set to the
correct time of day.
To Set the Timer
Touch the KITCHEN TIMER
ON/OFF pad.
Touch the number pads until the
amount of time you want shows
in the display. For example, to set
2 hours and 45 minutes, touch 2, 4
and 5in that order. If you make a
mistake touch the KITCHEN TIMER
ON/OFF pad and begin again.
Touch the START pad.
After touching the START pad, SET disappears;
this tells you the time is counting down, although
the display does not change until one minute has
passed. Seconds will not be shown in the display
until the last minute is counting down.
When the timer reaches :00,the
control will beep 3 times followed
by one beep every 6 seconds until
the KITCHEN TIMER ON/OFF pad
is touched.
The 6-second tone can be canceled by following
the steps in the Special features of your oven
control section under Tones at the End of a
Timed Cycle.
The timer is a minute timer only.
The timer does not control oven
operations. The maximum setting on
the timer is 9 hours and 59 minutes.
To Reset the Timer
If the display is still showing the time
remaining, you may change it by
touching the KITCHEN TIMER ON/OFF pad,
then touch the number pads until the
time you want appears in the display.
If the remaining time is not in the display
(clock, delay start or cooking time are in
the display), recall the remaining time by
touching the KITCHEN TIMER ON/OFF pad
and then touching the number pads to
enter the new time you want.
To Cancel the Timer
Touch the KITCHEN TIMER ON/OFF
pad twice.
Your control will allow you to lock out the touch
pads so they cannot be activated when pressed.
To lock/unlock the controls:
Touch the 9and 0 pads at the same
time for 3 seconds, until the display
shows LOC ON.
To unlock the control, touch the 9
and 0 pads at the same time for 3
seconds, until the display shows
LOC OFF.
When this feature is on and the touch
pads are touched, the control will beep
and the display will show LOC ON.
■ The control lockout mode affects all touch
pads. No touch pads will work when this
feature is activated.
■ The adjustment will be retained in memory
after a power failure.
Control Lockout
13

14
Consumer Support Troubleshooting Tips Care and Cleaning Operating Instructions Safety Instructions
Using the timed baking and roasting features.
NOTE: Foods that spoil easily—such as milk, eggs, fish, stuffings, poultry and pork—should not be allowed to sit for
more than 1 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.
How to Set an Immediate Start and Automatic Stop
The oven will turn on immediately and cook for
a selected length of time. At the end of the
cooking time the oven will turn off automatically.
Touch the BAKE pad.
Using the number pads, enter the
desired temperature.
Touch the COOK TIME pad.
NOTE: If your recipe requires preheating, you
may need to add additional time to the length of
the cooking time.
Using the number pads, enter the
desired baking time. The oven
temperature and the cooking time
that you entered will be displayed.
Touch the START pad.
The display will show the changing
temperature (starting at 100ºF) and the
cooking time. The display starts changing
once the temperature reaches 100ºF.
The oven will continue to cook for the
programmed amount of time, then shut
off automatically, unless the WARM or
the Cook and Hold feature was set.
Depending on your model, see the How to
Set the Oven for Warming section or the
Special features of your oven control section.
Touch the CLEAR/OFF pad to clear the
display.
How to Set a Delayed Start and Automatic Stop
You can set the oven control to delay-start the
oven, cook for a specific length of time and then
turn off automatically.
Make sure the clock shows the correct
time of day.
Touch the BAKE pad.
Using the number pads, enter the
desired temperature.
Touch the COOK TIME pad.
NOTE: If your recipe requires preheating, you
may need to add additional time to the length of
the cooking time.
Using the number pads, enter the
desired baking time.
Touch the DELAY START pad.
Using the number pads, enter the
time of day you want the oven to
turn on and start cooking.
Touch the START pad.
NOTE: An attention tone will sound if you are
using timed baking and do not touch the START
pad after entering the baking temperature.
If you would like to check the times you
have set, touch the DELAY START pad to
check the start time you have set or touch
the COOK TIME pad to check the length
of cooking time you have set.
When the oven turns on at the time of
day you have set, the display will show the
changing temperature (starting at 100ºF)
and the cooking itme. The display starts
changing once the temperature reaches
100ºF.
The oven will continue to cook for the
programmed amount of time, then shut
off automatically, unless the WARM or
the Cook and Hold feature was set.
Depending on your model, see the How to
Set the Oven for Warming section or the
Special features of your oven control section.
Touch the CLEAR/OFF pad to clear the
display.

Insert the probe into the food.
Plug the probe into the outlet in the
oven. Make sure it’s pushed all the
way in. Close the oven door. Make
sure the probe cable is not touching
the broil element.
Touch the PROBE pad.
Touch the number pads to set the
desired internal food or meat
temperature. The maximum
internal temperature for the food
that you can set is 200ºF.
Touch the BAKE pad.
Touch the number pads to set the
desired oven temperature.
Touch the START pad.
The display will flash if the probe is inserted
into the outlet and you have not set a probe
temperature and touched the START pad.
After the internal temperature of the
food reaches 100°F, the changing
internal temperature will be shown in
the display.
When the internal temperature of
the food reaches the number you
have set, the probe and the oven
turn off and the oven control
signals. To stop the signal, touch the
CLEAR/OFF pad. Use hot pads to
remove the probe from the food.
Do not use tongs to pull on it—they
might damage it.
To change the oven temperature during
the Roast cycle, touch the BAKE pad and
then the number pads to set the new
temperature.
■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 can use the timer even though you
cannot use timed oven operations while
using the probe. 15
Safety Instructions Operating Instructions Safety Instructions Operating Instructions Care and Cleaning Troubleshooting Tips Consumer Support
Using the probe. (on some models) www.GEAppliances.com
For many foods, especially roasts and poultry, internal food temperature is the best test for doneness. The
temperature probe takes the guesswork out of roasting by cooking foods to the exact doneness you want.
Use of probes other than the one
provided with this product may result in
damage to the probe or oven control.
Use the handles of the probe and plug
when inserting and removing them from
the food and outlet.
■ To avoid damaging your probe, do not use
tongs to pull on the cable when removing it.
■ To avoid breaking the probe, make sure food
is completely defrosted before inserting.
■ To prevent possible burns, do not unplug the
probe from the outlet until the oven has
cooled.
■ Never leave your probe inside the oven during
a self-cleaning cycle.
■ Do not store the probe in the oven.
The temperature probe has a
skewer-like probe at one end and a
plug at the other end that goes into
the outlet in the oven.
After preparing the meat and placing it
on a trivet or on the broiler pan grid,
follow these directions for proper probe
placement.
Insert the probe completely into the
meat. It should not touch bone, fat or
gristle.
For roasts with no bone, insert the probe
into the meatiest part of the roast. For
bone-in ham or lamb, insert the probe
into the center of the lowest large muscle.
Insert the probe into the center of dishes
such as meat loaf or casseroles.
Insert the probe into the meatiest part of
the inner thigh from below and parallel
to the leg of a whole turkey.
How to Set the Oven For Roasting When Using the Probe (on some models)
Plug Cable
Handles
Probe

16
Consumer Support Troubleshooting Tips Care and Cleaning Operating Instructions Safety Instructions
Because heated air is circulated evenly
throughout the oven, foods can be
baked with excellent results using
multiple racks.
The amount of time required for
multi-rack baking may increase slightly
for some foods, but overall time is saved
because two to three times as much food
is cooked at once. Cookies, muffins,
biscuits, and other quick breads give
good results with multi-rack baking.
To cook food on more than one rack in
convection bake, use CONVECTION BAKE
MULTI or CONVECTION BAKE (depending
on model).
When baking on 3 racks, place one
rack in the second (B) position, one
in the fourth (D) position and one in
the sixth (F) position.
Using the convection oven.
Adapting Recipes…
You can use your favorite recipes in the
convection oven.
When convection baking, the Auto
Recipe™Conversion feature automatically
reduces the set regular baking
temperature by the recommended 25°F.
See Auto Recipe™Conversion in the
Special Features section.
■ Use pan size recommended.
■ Some package instructions for frozen
casseroles or main dishes have been
developed using commercial convection ovens.
For best results in this oven, preheat the oven
and use the temperature on the package.
Convection Fan
In a convection oven, a fan circulates hot air
over, under and around the food.
This circulating hot air is evenly distributed
throughout the oven cavity. As a result, foods
are evenly cooked and browned—often in less
time with convection heat.
NOTE: The convection fan will cycle on
and off while cooking to best distribute
hot air in the oven.
The convection oven fan shuts off when
the oven door is opened. DO NOT leave
the door open for long periods of time
while using convection cooking or you
may shorten the life of the convection
heating element.
Multi-Rack Convection Baking
Multi-rack position.
The convection fan circulates the heated
air evenly over and around the food
using the bake and broil elements.
When convection baking with only 1 rack,
use CONVECTION BAKE 1 RACK or
CONVECTION BAKE (depending on model) and
for best results place the rack on shelf C or D at
the center of the oven. Cook times may decrease,
so food should be checked earlier than package
directions to make sure that it does not overcook.
Ideal for cooking large casseroles and
lasagna with good results.
1-Rack Convection Baking

Safety Instructions Operating Instructions Safety Instructions Operating Instructions Care and Cleaning Troubleshooting Tips Consumer Support
www.GEAppliances.com
Touch the CONVECTION BAKE
MULTI/1 RACK pad once
(CONVECTION BAKE MULTI mode)
for multi-rack convection baking.
This mode is used for cooking food
items on more than one rack (i.e., 2,
3 or more racks) at the same time in
convection bake. See Multi-Rack
Baking section for more
information.
Touch the CONVECTION BAKE MULTI/
1 RACK pad twice (CONVECTION BAKE
1 RACK mode) for one rack
convection baking. This mode is used
for cooking food items on only one
rack in convection bake.
NOTE: On some models, there is only
a CONVECTION BAKE pad which
works for both one-rack and multi-
rack convection baking.
Touch the CONVECTION ROAST pad
for convection roasting.
Touch the number pads to set the
desired oven temperature.
Touch the START pad.
To change the oven temperature, touch
the CONVECTION BAKE MULTI/1 RACK,
CONVECTION BAKE (depending on
model) or CONVECTION ROAST pad and
then the number pads to set the new
temperature.
When the oven starts to heat, the
changing temperature, starting at 100°F,
will be displayed. When oven reaches the
temperature you set, 3 beeps will sound.
Touch CLEAR/OFF pad when
finished.
■You will hear a fan while cooking with
convection. The fan will stop when the door is
opened, but the heat will not turn off.
■You may hear the oven clicking during
baking. This is normal.
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.
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.
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.
For recipes like oven-baked chicken,
use a pan with low sides. Hot air cannot
circulate well around food in a pan with
high sides.
How to Set the Oven for Convection Baking or Roasting
OR OR
Convection Roast
■Good for large tender cuts of meat, uncovered.
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.
When you are convection roasting it is
important that you use the broiler pan
and grid and the special roasting rack for
best convection roasting results. The pan
is used to catch grease spills and the grid
is used to prevent grease spatters, while
the rack allows the heated air to circulate
under the meat and increase browning
on the underside of the meat or poultry.
■Place the rack in the lowest rack
position (A).
■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 broiler pan.
■Place the meat on the roasting rack.
Roasting rack
Grid
Post
Broiler pan
When baking cookies, you will
get the best results if you use a
flat cookie sheet instead of a
pan with low sides.
17
(depending on model)

18
Consumer Support Troubleshooting Tips Care and Cleaning Operating Instructions Safety Instructions
Using the timed features for convection cooking.
You will hear a fan while cooking with these features. The fan will stop when the door is opened, but the heat
will not turn off.
NOTE: Foods that spoil easily—such as milk, eggs, fish, stuffings, poultry and pork—should not be allowed to
sit for more than 1 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.
How to Set an Immediate Start and Automatic Stop
The oven will turn on immediately and cook for a
selected length of time. At the end of the cooking
time, the oven will turn off automatically.
Make sure the clock shows the correct time
of day.
Touch the CONVECTION BAKE
MULTI/1 RACK pad once
(CONVECTION BAKE MULTI mode)
for multi-rack convection baking.
This mode is used for cooking food
items on more than one rack (i.e., 2,
3 or more racks) at the same time in
convection bake. See Multi-Rack
Baking section for more information.
Touch the CONVECTION BAKE MULTI/
1 RACK pad twice (CONVECTION BAKE
1 RACK mode) for one rack
convection baking. This mode is used
for cooking food items on only one
rack in convection bake.
NOTE: On some models, there is only
a CONVECTION BAKE pad which
works for both one-rack and multi-
rack convection baking.
Touch the CONVECTION ROAST pad
for convection roasting.
T ouch the number pads to set the
desired oven temperature.
T ouch the COOK TIME pad.
NOTE: If your recipe requires preheating, you may
need to add addtional time to the length of the
cooking time.
Touch the number pads to set the
desired length of cooking time. The
minimum cooking time you can set
is 1 minute. The oven temperature
that you set and the cooking time that
you entered will be in the display.
Touch the START pad.
The display will show the changing
temperature (starting at 100°F) and the
cooking time. The display starts changing
once the temperature reaches 100°F.
The oven will continue to cook for the
programmed amount of time, then shut
off automatically, unless the WARM
or
the Cook and Hold feature was set.
Depending on your model, see the How to
Set the Oven for Warming section or the
Special features of your oven control section.
Touch the CLEAR/OFF pad to clear
the display if necessary. Remove
the food from the oven. Remember,
even though the oven turns off
automatically, food left in the oven
will continue cooking after the oven
turns off.
OR OR
(depending on model)

19
Safety Instructions Operating Instructions Safety Instructions Operating Instructions Care and Cleaning Troubleshooting Tips Consumer Support
www.GEAppliances.com
How to Set a Delayed Start and Automatic Stop
You can set the oven control to delay-start the oven,
cook for a specific length of time and then turn off
automatically.
Make sure the clock shows the correct time
of day.
Touch the CONVECTION BAKE
MULTI/1 RACK pad once
(CONVECTION BAKE MULTI mode)
for multi-rack convection baking.
This mode is used for cooking food
items on more than one rack (i.e., 2,
3 or more racks) at the same time in
convection bake. See Multi-Rack
Baking section for more information.
Touch the CONVECTION BAKE MULTI/
1 RACK pad twice (CONVECTION BAKE
1 RACK mode) for one rack
convection baking. This mode is used
for cooking food items on only one
rack in convection bake.
NOTE: On some models, there is only
a CONVECTION BAKE pad which
works for both one-rack and multi-
rack convection baking.
Touch the CONVECTION ROAST pad
for convection roasting.
Touch the number pads to set the
desired oven temperature.
Touch the COOK TIME pad.
NOTE: If your recipe requires preheating, you may
need to add additional time to the length of the
cooking time.
Touch the number pads to set the
desired cooking time.
Touch the DELAY START pad.
Touch the number pads to set the
time of day you want the oven to turn
on and start cooking.
If you would like to check the times you have set,
touch the DELAY START pad to check the start time
you have set, or touch the COOK TIME pad to
check the length of cooking time you have set.
Touch the START pad.
NOTE: An attention tone will sound if you are
using timed baking or roasting and do not touch
the START pad after entering the baking or
roasting temperature.
When the oven turns on at the time
of day you have set, the display will
show the changing temperature
(starting at 100°F) and the cooking time.
The display starts changing once the
temperature reaches 100°F.
The oven will continue to cook for the
programmed amount of time, then shut
off automatically, unless the WARM
or the
Cook and Hold feature was set.
Depending on your model, see the How to
Set the Oven for Warming section or the
Special features of your oven control section.
Touch the CLEAR/OFF pad to clear
the display if necessary. Remove
the food from the oven. Remember,
even though the oven shuts off
automatically, food left in the oven
will continue cooking after the oven
turns off.
OR OR
(depending on model)

20
Consumer Support Troubleshooting Tips Care and Cleaning Operating Instructions Safety Instructions
Using the convection oven.
How to Set the Oven for Convection Roasting when Using the Probe
The display will flash PROBE and the
oven control will signal if the probe is
inserted into the outlet, and you have not
set a probe temperature and pressed the
START pad.
Place the rack in the lowest position
(A). Insert the probe into the meat.
Plug the probe into the outlet in the
oven. Make sure it is pushed all the
way in. Close the oven door.
Touch the CONVECTION ROAST pad.
Touch the number pads to set the
desired oven temperature.
Touch the PROBE pad.
Touch the number pads to set the
desired internal meat temperature.
Touch the START pad.
When the oven starts to heat, the word
LO will be in the display.
After the internal temperature of the meat
reaches 100°F, the changing internal
temperature will be shown in the display.
When the internal temperature of
the meat reaches the number you
have set, the probe and the oven
turn off and the oven control
signals. To stop the signal, touch the
CLEAR/OFF 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.
■You can use the timer even though you cannot
use timed oven operations.
For best results when roasting large
turkeys and roasts, we recommend
using the probe included in the
convection oven.
To change the oven temperature
during the Convection Roast cycle,
touch the CONVECTION ROAST pad
and then touch the number pads to
set the new desired temperature.
Convection Roasting Guide
Meats Minutes/Lb. Oven Temp. Internal Temp.
Beef Rib, Boneless Rib, Rare 20–24 325°F 140°F†
Top Sirloin Medium 24–28 325°F 160°F
(3 to 5 lbs.) Well 28–32 325°F 170°F
Beef Tenderloin Rare 10–14 325°F 140°F†
Medium 14–18 325°F 160°F
Pork Bone-In, Boneless (3 to 5 lbs.) 23–27 325°F 170°F
Chops (1/2 to 1″thick) 2 chops 30–35 total 325°F 170°F
4 chops 35–40 total 325°F 170°F
6 chops 40–45 total 325°F 170°F
Ham Canned, Butt, Shank (3 to 5 lbs. fully cooked) 14–18 325°F 140°F
Lamb Bone-In, Boneless (3 to 5 lbs.) Medium 17–20 325°F 160°F
Well 20–24 325°F 170°F
Seafood Fish, Whole (3 to 5 lbs.) 30–40 total 400°F
Lobster Tails (6 to 8 oz. each) 20–25 total 350°F
Poultry Whole Chicken (21⁄2to 31⁄2lbs.) 24–26 350°F 180°–185°F
Cornish Hens, Unstuffed (1 to 11⁄2lbs.) 50–55 total 350°F 180°–185°F
Stuffed (1 to 11⁄2lbs.) 55–60 total 350°F 180°–185°F
Duckling (4 to 5 lbs.) 24–26 325°F 180°–185°F
Turkey, Whole*
Unstuffed (10 to 16 lbs.) 8–11 325°F 180°–185°F
Unstuffed (18 to 24 lbs.) 7–10 325°F 180°–185°F
Turkey Breast (4 to 6 lbs.) 16–19 325°F 170°F
*Stuffed birds generally require 30–45 minutes additional roasting time. Shield legs and breast with foil to prevent
overbrowning and drying of skin.
†The U.S. Department of Agriculture says “Rare beef is popular, but you should know that cooking it to only 140°F means
some food poisoning organisms may survive.” (Source: Safe Food Book. Your Kitchen Guide. USDA Rev. June 1985.)