GE Monogram 164D3333P095 - Manual (Page 21)

21
Using the Convection Oven
Wall Oven
Convection
fan 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.
The convection 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.
(appearance may vary)
CAUTION:
When you are using the offset shelf (on 27 ² models) in the
lowest position (A), you will need to use caution when pulling
the shelf out. We recommend that you pull the shelf out several
inches and then, using two pot holders, pull the shelf out by
holding the sides of it. The offset shelf is low and you could be
burned if you place your hand in the middle of the shelf and pull
all the way out. Be very careful not to burn your hand on the
door when using a shelf in the lowest position (A).
Convection
baking 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. • Ideal for evenly browned baked foods cooked
on multiple shelves.
• Good for large quantities of baked foods.
• Good results with cookies, biscuits, muffins,
brownies, cupcakes, cream puffs, sweet rolls,
angel food cake and bread.
Convection
roasting • Good for large tender cuts of meat, uncovered.
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.
Roasts or poultry should be cooked on a shelf
(on 27² models use the offset shelf) in the
lowest shelf position (A).
When you are convection roasting it is important
that you use the broiler pan and grid and the
special roasting rack for best convection roasting
results. The pan is used to catch grease spills
and the grid is used to prevent grease spatters.
Place the meat on the special roasting rack. The
rack holds the meat. The rack allows the heated
air to circulate under the meat and increase
browning on the underside of the meat or poultry.
• Place the shelf (on 27² models use the offset
shelf) in the lowest shelf position (A).
• Place the grid on the broiler pan and put the
roasting rack over them making sure the posts
on the roasting rack fit into the holes in the
broiler pan.
Roasting rack
Grid
Post
Broiler pan
Offset shelf (27 ² models only)