GE PT920 Owner's Manual page 15

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ConvectionRoast
::Ji:: Goodfor large tender cuts of meat, uncovered
The convection tim drculates the heated
air evenly over and around the food.
Meat and poult_ T are browned oil all
sides as if thev were cooked on a
rotisserie. The heamd air seals in juices
quickly for a moist and tender product
while, at the same time, creating a rich
golden brown exterior:
\41_en x_m, are convection roasting, it is
important that you use a broiler pan and
grid fin" best convection roasting results.
The pan is used to catch grease spills
and the grid is used to prevent grease
spatters.
When baking cookies, you will
get the best results if you use a
flat cookie sheet flTsteadof a
pan with low sides.
Cookware for Convection Cooking
gefi)re using your convection oven,
check m see if your cookware leaves
room for air circulation in tile oven.
If vou are baking with several pans, leave
space between them, and be sure the
pans do not touch the walls of the oven.
Paper and Plastic
Heat-resistant paper and plastic
containers that are recommended
for rise in regular ()veils can be tlsed in
convection ()veils.
Plastic
cookware that
is heat-resistnnt to temperatures of 400°F
can also be used.
Metal and Glass
Any _'l)e of cookware
Mll work in yore"
convection oven. Howevei; Illetnl I)}lIIS
heat the filstest and are recommended
fi)r convection baking.
::Ji:: Darkenedor matte-finished pans will bake
faster than shinypans.
::Ji:: Glassor ceramic pans cook more slowly
For recipes like oven-baked chicken,
use a pan with low sides. Hot air cmmot
drculate well arotmd fi)od in a pan with
high sides.
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