Cookware Guidelines; Cooking Modes; Convection Bake; Convection Roast - GE PC2B940SEJSS Owner's Manual

Cookware Guidelines

The material, finish, and size of cookware affect baking
performance.
Dark, coated and dull pans absorb heat more readily
than light, shiny pans. Pans that absorb heat more
readily can result in a browner, crisper and thicker crust.
If using dark and coated cookware check food earlier
than the minimum cook time. If undesirable results are
obtained with this type of cookware consider reducing

Cooking Modes

Your new oven has a variety of cooking modes to help you get the best results. These modes are described below.
Refer to the Cooking Guide section for recommendations for specific foods. Remember, your new oven may perform
differently than the oven it is replacing.
Bake
The bake mode is for baking and roasting. This mode
uses heat primarily from the lower burner but also from
the upper burner to cook food. When preparing baked
goods such as cakes, cookies and pastries, always
preheat the oven first. Follow recipe recommendations
for food placement. If no guidelines are provided, center
food in the oven. To use this mode press the Bake pad,
enter a temperature with the number pads, and then
press Start.
Warm/Warming Drawer (on some models)
Warm mode is designed to keep hot foods hot. Cover
foods that need to remain moist and do not cover foods
that should be crisp. Preheating is not required. Do not
use warm to heat cold food other than crisping crackers,
chips or dry cereal. It is also recommended that food
not be kept warm for more than 2 hours. See the Oven
Controls section for more information.
Broiling Modes
Always broil with the oven door and drawer closed.
Monitor food closely while broiling. Use caution when
broiling on the upper rack positions as placing food
closer to the broil burner increases smoking, spattering
and the possibility of fats igniting.
Try broiling foods that you would normally grill. Adjust
rack positions to adjust the intensity of the heat to the
food. Place foods closer to the broil burner when a
seared surface and rare interior is desired. Thicker foods
and foods that need to be cooked through should be
mode.
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goods such as cakes and cookies.
well. These types of pans work well for dishes such
as pies and custards.
browning.
Broil Hi
The Broil Hi mode uses intense heat from the upper
burner to sear foods. Use Broil Hi for thinner cuts of
To use this mode press the Broil pad once and then
press Start. It is not necessary to preheat when using
this mode.
Broil Lo
burner to cook food thoroughly while also browning the
that you would like cooked all the way through. To use
this mode press the Broil pad twice and then press Start.
It is not necessary to preheat when using this mode.

Convection Bake

The Convection Bake mode is intended for baking
on multiple racks at the same time. This mode uses
air movement from the convection fan to enhance
cooking evenness. Your oven is equipped with Auto
Recipe Conversion, so it is not necessary to adjust the
temperature when using this mode. To use this mode
press the Conv Bake pad, enter a temperature with
number pads, and then press Start. Always preheat
when using this mode.

Convection Roast

The Convection Roast mode is intended for roasting
whole cuts of meat on a single rack. This mode uses
heat from the lower bake burner along with air movement
to improve browning and reduce cooking time. It is not
necessary to convert temperature. Check food earlier
than the recipe suggested time when using this mode,
or use the probe (on some models). To use this mode
press the Conv Roast pad, enter a temperature with the
number pads, and then press Start. It is not necessary
to preheat when using this mode.
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