GE Monogram ZET737 - Manual (Page 14)

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.
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.
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 baked foods cooked on multiple 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.
Traditional 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
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 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.
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
KITCHEN
TIMER ON/OFF 0 9 8 7 6 5 4 3 2 1 CLOCK OVEN LIGHT B A K E CONVECTION R O A S T CONVECTION P R O B E
S E L F C L E A N BROIL BAKE
O V E N T I M E C O N T R O L S
ON/OFF
START CLEAR OFF
D E L A Y
S T A R T C O O K I N G T I M E
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