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21
Using the convection oven. GEAppliances.com
The convection oven fan shuts off when the oven door is opened. DO NOT leave the door open for long periods of time
w
hile using convection cooking.
T
o help you understand the difference
between convection bake and roast and
traditional bake and roast, here are some
general guidelines.
Convection Bake
■ Preheat the oven. See Preheating and Pan
Placement in the Using the upper oven
section.
■ Ideal for foods cooked on multiple racks.
■ Good for large quantities of baked foods.
■ Good results with cookies, biscuits,
brownies, cupcakes, cream puffs,
sweet rolls, angel food cake and bread.
The convection fan circulates the heated
air evenly over and around the food.
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. 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.
R
oasts or poultry should be cooked on rack
position (A).
When you are convection roasting, it is
i
mportant 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.
■ Place the rack in rack position (A).
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 than
with regular heat.
NNOOTTEE::
To maximize cooking evenness,
the fan is designed to rotate in both
directions with a pause in between.
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,
when oven is below 400°F.
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.
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, use a
pan with low sides. Hot air cannot circulate
well around food in a pan with high sides.
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