GE Appliances PGB900 Owner's Manual And Installation Instructions page 19

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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.
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°Fcan also be used, when oven is below
400°F.
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.
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, use a pan
with low sides. Hot air cannot circulate well
around food in a pan with high sides.
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How to Set the Upper Oven for Convection Baking or Roasting
[-7-] Touch the Convection Bake or Convection
Roast pad.
[] Touch the number pads to set the desired
oven temperature.
[] Touch the Clear/Offpad when finished.
NOTE:You will hear a fan while cooking with
convection. Thefan will stop when the door is
opened, but the heat will not turn off.
r_ Touch the Start pad.
To change the oven temperature, touch the
Convection Bake or Convection Roast pad
and then the number pads to set the new
temperature.
When the oven starts to heat, the changing
temperature, starting at !O0°F,will be displayed.
When the oven reaches the temperature you
set, 3 beepswill sound.
The fan will not start until the preheat
temperature is reached.
NOTE:When convection baking, the oven
temperature will be 25F (!40 lower than the set
temperature. SeeAuto RecipeConversionfor
more information. When convection roasting,
oven temperature will not auto convert.
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