Convection Fan - GE Monogram ZET1P Manual Del Propietário

Using the Convection Oven
Wall Over_
Convection
fan
In a convection oven, a fan circulates hot air
ovm, under and around the food.
This circulating hot air is evenly distributed
throt_ghout the oven cavity. As a result, foods
are evenly cooked and browned--ofZen in less
time with convection beat.
NOTE': The cor_vection jbn will Ucle on and (_f while
cooking to be.st distribute hot air in the oven.
The convection jhn shuts ojf when the oven door is
opened. DO :_DT #ave the door open jbr long petit&
c_time whi# using convection cooking or you may
shorten the l!fl+of the convection heatir_g"e#ment.
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 hea>resismnt to temperatures of 400°F
can also be used.
NOTE: Do not allow any paper or plastic to come
into contact with the upper broil element.
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 slow[>
When baMng 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.
Adapting
Teci_es
You can use your favorite recipes in the
convection oven.
When convection baking, reduce baking
temperature by 25°K No temperature
adjustment is necessary when convection
roasting.
Use pan size recommended.
Some package instructions ff)r flozen
casseroles or main dishes have been developed
using commercial convection ovens. For best
results in this oven, preheat the oven and use
the temperature on the package.
1-Rack
convection
baking
When convection baking with only 1 rack,
use CONV BAKE 1 RACK and fbr best results
place the rack on rack position B or C at the
center of the oven. Cook times may decrease,
so food shotfld be checked earlier than
package directions to make sme that it
does
not oveIcook.
Ideal for cooking large casseroles and lasagna
with good results.
Multi-rack
convection
baking
Because heated air is circulated evenly
throughout the oven, foods can be baked
with excellent results using multiple racks.
The amount of time required ff_r multi-rack
baking may increase slightly for some foods,
but overall time is saved because two to three
times as much food is cooked at once.
Cookies, muffins, biscuits and other quick
breads give good results with multi-rack baking.
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