GE JCKP30-27, Owner'S Manual

12

Safety Instructions

Operating Instructions

Care and Cleaning

Tr

oubleshooting T

ips

Consumer Support

Using the convection oven.

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 (200°C) 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

Press the 

Convection Bake

pad 

or the 

Convection Roast

pad.

Press the number pads to set the desired
oven temperature.

Press the 

Start

pad.

To change the oven temperature, press 
the 

Convection Bake

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 the oven reaches the
temperature you set, 3 beeps will sound.

Press the 

Reset/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.

Grid

Broiler pan

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. 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
recommended that you use a broiler pan and
grid for best convection roasting results. The
pan is used to catch grease spills and the grid
is used to prevent grease spatters.

When baking cookies, you will
get the best results if you use a
flat cookie sheet instead of a
pan with low sides.

Convection Roast

or

Convection Roasting Guide

Meats

Minutes/Lb.

Oven Temp.

Beef

Rib, Boneless Rib, 

Rare

20–24

325°F (163°C)

Top Sirloin 

Medium

24–28

325°F (163°C)

(3 to 5 lbs. [1.4 to 2.3 kg])

Well

28–32

325°F (163°C)

Beef Tenderloin

Rare

10–14

325°F (163°C)

Medium

14–18

325°F (163°C)

Pork

Bone-in, Boneless (3 to 5 lbs. [1.4 to 2.3 kg])

23–27

325°F (163°C)

Ham

Canned, Butt, Shank (3 to 5 lbs. [1.4 to 2.3 kg] fully cooked)

14–18

325°F (163°C)

Lamb

Bone-in, Boneless (3 to 5 lbs.)

Medium

17–20

325°F (163°C)

[1.4 to 2.3 kg]

Well

20–24

325°F (163°C)

Poultry

Whole Chicken (2

1

⁄

2

to 3

1

⁄

2

lbs. [1.1 to 1.6 kg])

24–26

325°F (163°C)

Cornish Hens, Unstuffed (1 to 1

1

⁄

2

lbs. [0.45 to 0.7 kg])

50–55 total

325°F (163°C)

Stuffed (1 to 1

1

⁄

2

lbs. [0.45 to 0.7 kg])

55–60 total

325°F (163°C)

Duckling (4 to 5 lbs. [1.8 to 2.3 kg])

24–26

325°F (163°C)

Turkey, whole

*

Unstuffed (10 to 16 lbs. [4.5 to 7.3 kg])

8–11

325°F (163°C)

Unstuffed (18 to 24 lbs. [8.2 to 10.9 kg])

7–10

325°F (163°C)

Turkey Breast (4 to 6 lbs. [1.8 to 2.7 kg])

16–19

325°F (163°C)

*

Stuffed birds generally require 30–45 minutes additional roasting time. Shield legs and breast with
foil to prevent over-browning and drying of skin.

To change the oven temperature
during the Convection Roast cycle,
press the 

Convection Roast

pad

and then press the number pads to 
set the new desired temperature.