Convection Cooking; Convection Roasting - GE GRCR3960ZWW Use And Care Manual

Using the Oven

Convection Cooking

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.
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.
Convection Baking
Adapting Recipes for Convection Baking
As a general rule, reduce the temperature by 25˚F for
convection baking.
Preheat the oven only if cooking delicate foods or foods
that take less than 15 minutes to cook. When pre-heating,
allow 10 minutes for the oven temperature to stabilize.
Multi-Shelf Baking
Because heated air is circulated evenly throughout the
oven, foods can be baked with excellent results on 2 or 3
shelves at a time. Multi-shelf baking may increase cook
times slightly for some foods but the overall result is
time saved. Cookies, muffins, biscuits, and other quick
breads give very good results with multi-shelf baking.
When baking on 3 shelves, divide the oven into thirds
by placing the offset shelf in the (C) shelf position and
the straight shelves in (A) and (B) shelf position.
For 2-shelf baking, place the straight shelves in the (A)
and (C) positions.

Convection Roasting

Meats cooked in a convection oven are dark brown on
the outside and tender and juicy on the inside. In most
cases, cooking time will be less when using the
Convection Roast feature. In general, cooking time is
reduced by 10 minutes per hour.
To make sure the meat is cooked the way you want it, we
recommend using a meat thermometer or the temperature
probe provided with the oven (in some models).
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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 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, you should use a
pan with low sides. Hot air cannot circulate well around
food in a pan with high sides.
Check the foods for doneness at the minimum suggested
cooking time.
Use pan size recommended in the recipe. Trays should be
no larger than 15 1/4 x 10 1/4.
NOTE: When convection baking with only 1 shelf,
follow the shelf positions recommended in the Oven
Shelves section of the Regular Baking section.
(Refer to stove timer operating instructions to set oven
for convection baking.)
The special roasting rack and pan allow heated air to
circulate over and under the meat. This allows the meat
to brown on all sides.
Turkeys over 16 lbs are more evenly cooked through
when not cooked on convection roast.
(Refer to stove timer operating instructions to set oven
for convection roasting.)