GE GRCR3960ZWW Use And Care Manual page 13

What is Convection?
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 with convection
heat.
When should you use Convection Bake or Convection Roast?
To help you understand the difference between
convection bake and roast and traditional bake and roast,
here are some general guidelines.
In convection bake, heat comes from the heating
element in the rear of the oven. The convection fan
circulates the heated air evenly, over and around the
food. Preheating is not necessary with foods having a
bake time of over 15 minutes.
In regular baking, the bottom heating element heats the
air in the oven which then cooks the food.
Convection Bake
• Ideal for evenly browned baked foods cooked on all 3
shelves.
• Good for large quantities of baked foods.
• Good results with cookies, biscuits, muffins, brownies,
cupcakes, cream puffs, sweet rolls, angel food cake
and bread.
Regular Bake
• Foods such as layer cakes have a more level top crust,
and pound cakes are more evenly cooked throughout,
when not baked with convection heat.
You can use your favourite recipes in the convection
oven. Recipe conversion is as easy as 1, 2, 3.
1. When roasting and baking, reduce normal cooking
times by 10 minutes per hour.
2. Also reduce cooking temperature by 25˚F.
3. Only preheat for delicate foods and foods requiring
less than 15 minutes to cook.
CAUTION: DO NOT leave the door open for long
periods of time while using convection cooking or you
may shorten the life of the convection heating element.
In convection roast, heat comes from the top heating
element. 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. Using the roasting rack provided, 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.
Convection Roast
• Large tender cuts of meat, uncovered.
• Roasting pans with low sides to allow air movement
around food.
• Turkeys over 16 lbs. are more evenly cooked through
when not cooked on convection roast.
Regular Roast
• Less tender cuts of meat because these need to cook a
long time in liquid to become tender.
• Turkeys over 16 lbs are more evenly cooked through
when not cooked using convection roast.
• Cooking bag
• Foil tent
• Covered dish
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