GE 164D2966P205-1 - Manual (Page 11)

Using Y
our Oven
Convection Cooking
CONVECTION COOKING
What is Convection?
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. Because food is heated faster in a convection oven
when using the convection modes, many types of food
can be cooked at lower temperatures than those
suggested for regular ovens. Do remember that recipe
books often give times and temperatures for cooking
in regular ovens. Convection ovens make it possible
to reduce the temperature by 25°F.
CAUTION: 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.
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 baking, the bottom oven element heats
the air in the oven which then cooks the food.
Convection Bake
• Ideal for baked foods cooked on 3 or more shelves.
(Additional shelves may be ordered. Pub No. 3-A014.)
• Good for large quantities of baked foods.
• Good results with cookies, biscuits, brownies, cream
puffs, sweet rolls, angel food cake and bread.
Regular Bake
• Foods such as layer cakes have a more level top
crust when not baked with convection heat.
In convection roast, heat comes from the top oven
element. The convection fan circulates the heated air
evenly over and around the food. Meat and poultry
are browned on all sides as if they were cooked on a
rotisserie. Using the roasting rack provided, heated air
will be circulated over, under and around the food
being roasted. The heated air seals in juices quickly
for a moist and tender product while, at the same
time, creating a rich golden brown exterior.
Convection Roast
• Large tender cuts of meat, uncovered.
• Roasting pans with low sides to allow air movement
around food.
Regular 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
Cookware for Convection Cooking
Before using your convection oven, check to see
if your cookware leaves room for air circulation in
the oven. If you are baking with several pans, leave
space between them. Also, be sure the pans do not
touch each other or the walls of the oven.
Metal and Glass
Any type of cookware will work in your convection
oven. However, metal pans heat the fastest and are
recommended for convection baking.
• Darkened or matte-finished pans will bake faster
than shiny pans.
• Glass or ceramic pans cook more slowly.
Paper and Plastic
Heat-resistant paper and plastic containers that are
recommended for use in 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 a pan with low sides. Hot air cannot circulate
well around food in a pan with high sides.
R O A S T
TIMER ON/OFF ON/OFF 1
6
START
CLEAR OFF 2
7
3
8
4
9
5
0 CLOCK
START
CLEAR OFF
OVEN LIGHT ON/OFF
CONVECTION
P R O B E
B A K E CONVECTION
AUTO SELF
C L E A N
B R O I L HI=
DELAY
START
BAKE
COOKING TIME
U P P E R O V E N AUTO SELF
C L E A N
O V E N
L I G H T DELAY
START
BAKE
COOKING TIME
L O W E R O V E N
LO= + - B R O I L HI= LO= + -
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