GE PGB900 Owners Manual - Page 18

Using the convection oven

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Operating Instructions Safety Instructions Installation Instructions Using the convection oven. (on some models) If your model has a door latch, do not lock the oven door with the latch during convection cooking. The latch is used for self-cleaning only. 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. 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. To 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 the Using the oven- Preheating and Pan Placement 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. Roasts or poultry should be cooked on rack position (A). When you are convection roasting, it is important 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). Auto Recipe™ Conversion You can use your favorite recipes in the convection oven. When using CONVECTION BAKE, the oven will automatically convert the oven temperature from regular baking to Convection Bake temperatures. Using the number pads, enter the temperature recommended in the recipe. Touch the Start pad. The display will show the temperature you entered from your recipe. The oven will automatically convert it to the convection cooking temperature. Touch the Clear/Off pad when baking is finished. ■ Use pan size recommended in the recipe. ■ Some package instructions for frozen casseroles, main dishes or baked goods have been developed using commercial convection ovens. For best results in this oven, preheat the oven and use the temperature, for regular baking, on the package. Consumer Support Troubleshooting Tips 18

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Operating Instructions
Safety Instructions
Installation
Instructions
Troubleshooting Tips
Consumer Support
18
Using the convection oven.
(on some models)
If your model has a door latch, do not lock the oven door with the latch during convection cooking. The latch is used
for self-cleaning only.
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.
To 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 the Using the oven–
Preheating and Pan Placement 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.
Roasts or poultry should be cooked on rack
position (A).
When you are convection roasting, it is
important 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.
Auto Recipe
™
Conversion
You can use your favorite recipes in the
convection oven.
When using CONVECTION BAKE,
the oven will automatically convert the
oven temperature from regular baking
to Convection Bake temperatures.
Using the number pads, enter
the temperature recommended
in the recipe.
Touch the
Start
pad.
The display will show the temperature
you entered from your recipe. The
oven will automatically convert it to
the convection cooking temperature.
Touch the
Clear/Off
pad when baking
is finished.
■
Use pan size recommended in the recipe.
■
Some package instructions for frozen
casseroles, main dishes or baked goods
have been developed using commercial
convection ovens. For best results in this
oven, preheat the oven and use the
temperature, for regular baking, on the
package.