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Trivection® technology
2006 GE Profile™
30" wall ovens and slide-in ranges
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Trivection® technology
Food quality
Trivection technology automatically delivers
the ideal combination of heating energies to
produce optimal texture, crispness, moistness
and browning for various food types. Meats
and poultry are perfectly browned on the outside, tender and juicy on the
inside. Delicate cakes are moist, light and fluffy.
Exceptional speed
The combination of three heat sources allows cooks to achieve fast baking
and roasting times without sacrificing quality. Using settings, customized by
food type, Trivection technology has the ability to cook up to five times faster
and an average of three times faster than a traditional thermal oven.
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The balance of
three heat sources
Thermal heating – Traditional bake and
broil elements provide dry heat from above
and below the food, while helping maintain
consistent oven temperature.
PreciseAir™ convection – An innovative
fan reverses direction for optimal air and
heat circulation, providing even cooking,
faster cooking speeds and multi-rack
baking and roasting capability. Ideal
for accelerated browning.
Microwave energy – Electromagnetic
waves excite molecules in food and help
accelerate the cooking process, ensuring
faster cooking speeds.
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sell: performance
Convection Bake, 1 Rack
Convection Bake, multi-rack
PreciseAir™
convection system
When convection baking,
the fan reverses direction to
allow air to circulate around the
food. Food cooks evenly
so that there is no need to turn
food or rotate pans.
Three specialized convection modes
Convection Bake, 1 rack – Baking
performance is optimized for one rack
convection baking. The fan reverses rotation
as both the bake and broil elements cycle.
Convection Bake, multi-rack – Baking
performance is optimized for two or three rack
convection baking. The fan reverses rotation and
food is cooked by the third double loop 2500 watt
element in the rear of the oven. – Cook more food
in the same time. (3 racks of 12 cookies each cook
in the same 12-15 minutes it would take to
conventionally bake one rack of cookies)
Convection Roast
Convection Roast – Meats cook up to 30% faster
than conventional roasting. Fan circulates air to
brown the outside and leave the inside tender
and juicy.
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Chef’s Guide™ controls
With easy step-by-step instructions, the Chef’s
Guide controls help guide the cook through the
cooking experience. Setting the oven is simple,
clear and quick with user-friendly features and
one-touch buttons.
TrueTemp™ system
Provides even heat distribution for maximum oven
control. It consists of the dual bake elements,
6-pass broil element, platinum tipped electronic
oven sensor and electronic oven control.
Auto Recipe conversion
Standard recipe time and temperature settings are
automatically adjusted for speedcook modes. Use
your favorite recipes and the oven will convert the
baking temperature accordingly.
Traditional cookware and recipes
Metal pans, glass baking dishes and stoneware can
be used in Trivection technology ovens. Existing
recipes from cookbooks, magazines and even
grandma’s favorites can be used with Trivection
technology ovens.
It’s all about great food.
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sell: versatility
Extra-large capacity oven
30 inch wall ovens and slide-in ranges have
a 4.3 cu. ft. Trivection technology oven. The
double oven also features a 4.1 cu. ft. lower
convection oven.
Multiple cooking modes
Proof Mode – Touch the PROOF pad to create the
perfect oven environment for activating yeast in
homemade bread.
Warm Mode – Touch the WARM pad and the oven
automatically heats to 180 degrees to keep cooked
foods hot and ready to serve for up to three hours.
After three hours the oven will turn off.
Defrost Mode – Defrost frozen foods safely, quickly
and evenly with the touch of a button.
Certified Sabbath Mode – Certified by Star-K to keep
cooked foods warm in accordance with kosher law.
Speedcook modes – 6 food groups, 16 foods
1) Frozen foods
–Dessert
–Main dish
–Snacks/Side dish
2) Meat
–Ham
–Pork
–Lamb
–Wild game
3) Poultry/Fish
4) Baked goods
5) Breads
–Quick bread
–Dough bread
–Biscuit/Roll
6) Vegetable/
Casserole
–Baked potato
–Vegetable
–Casserole
Plus Speed Broil
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Turkey (22-pound)
Poultry, which has a large amount of surface area, has a tendency to dry
out during cooking. To combat this, the thermal and convection energies will
help brown the outside to seal in the juices, while the microwave energy will
speed up the cooking process to prevent moisture loss.
A traditional oven cooks a
22 lb. turkey in four hours
using only thermal energy.
A Trivection technology oven
cooks the same turkey in two
hours using thermal and
convection energies continuously
and microwave energy for 80%
of the cooking cycle.
22 lb. Turkey 1/2 the time
Fresh side dishes 1/4 the time
Frozen side dishes 1/3 the time
Lasagna 1/4 the time
Baked potatoes 1/5 the time
Breads 1/3 the time
Cookies (3 racks) 1/2 the time
Angel food cake 1/2 the time
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Trivection® technology features
™
GE Profile
Feature JT980 JT930 JS998
Trivection/Convection oven
Convection oven Lower
4.3 cu. ft . oven capacity
Trivection technology
Speed baking
Speed broiling
PreciseAir™ Convection system Upper/Lower
Multi-rack convection bake Upper/Lower
Single-rack convection bake Upper/Lower
Convection roast Upper/Lower
™
Auto Recipe
Self-clean oven with Delay Clean
option • • •
TrueTemp
Variable broil/six-pass broil element
Dual element bake
Chef’s Guide
Proof mode Upper/Lower
Warm mode Upper/Lower
3 heavy-duty oven racks Upper/Lower
Dual 6"/9" heating element
8" heating element
6" heating elements
2 halogen interior oven lights Upper/Lower
Certified Sabbath mode Upper/Lower
Conversion
™
System Upper/Lower
™
glass touch controls Upper/Lower • •
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Sales Training © 2006 GE Company Pub. No. 3-T600 PC44026
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