Convection Cooking - GE JBP95 Use And Care & Installation Manual

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 when baked with traditional heat.
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 COOKING

You can use your favorite recipes in the convection
oven. Recipe conversion is as easy as 1, 2, 3.
1. When roasting, reduce normal roasting time by 25%.
2. When baking, reduce baking temperature by 25°F.
3. No need to preheat when cooking longer than
15 minutes.
CAUTION: The convection oven fan shuts off
when the oven door is opened. 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.
Regular Roast
• Less tender cuts of meat because these need to cook
a long time in liquid to become tender.
• Cooking bag
• Foil tent
• Covered dish
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.
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