Cortvectiort bake—multi and single rack, Convection roast, Speed bake – GE JT930 User Manual
Page 8: Speed broil
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Introduction.
The GE Profile oven with Trivectiorf" technology is a microwave-assist wall oven designed to cook food up to five
times faster than a traditional oven. This oven gives the user the flexibility to cook food in traditional cooking modes
(bake or broil), convection modes (convection bake and convection roast) or in speedcook modes (speed bake and
speed broil). This oven features easy-to-use controls that will guide you through oven operations.
Bake
Bilking is rooking with heated ain The
uppei' a.nd lowei^ dements cycle back a,nd
foith to heat the air a.nd maintain
temperature. Used for traditional baking
and roasting. Best for delicate items.
Broil
Heat is provided by the upper element
to broil your fijod. May be used with the
oven door open or dosed.
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Cortvectiort Bake—Multi and Single Rack
Heat is provided by the element in the
back of the oven, along with the ujrper
and lower elements. The air is circulated
with a reversing f;m svstem. The fan will
change directions to provide optimal
Convection Roast
Heat is provided by the upper element
and circulated with the reversing fan
system. The fan will change directions to
provide optimal evenness and browning.
Good for I'oastino: laree tendei’ cuts of
Speed Bake
Heat is provided bv’ the three elements
and microwave. The exact combination
of elements is automatically detenniued
by the food category' selected. .Air is
evenness and browning. The
Multi Rack
option is ideal fir evenly baking foods
when using more than one rack. The
1 Rack
option, used for one rack of food,
CO( )ks food faster than
BAKE
mode.
meat or poultry', uncovered. Roasts foods
rtp to 2.5% faster.
circulated with the r ever'sing fan system
described above.
Ideal for baking and
roasting foods up to five times faster.
Speed Broil
Heat is provided bv’ the upper' element
and microwave. Mr is circrrlated with the
rever'sing fan system describetl above.
Oven door must be dosed.
Ideal for
broiling foods to medium to well done
doneness levels two times faster than
traditional broil.
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