GE JKP16 Use & Care Manual page 15

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when using the Convection Roast feature. Sometimes cooking time is
reduced by 10 minutes per hour.
To make sure the meat is cooked the way you want it, we recommend
using the temperature probe provided with the oven.
The special roasting rack and broiler pan allow heated air to circulate over
and under the meat. This allows the meat to brown on all sides.
Adapting Recipes for Convection Roasting
Use the temperature recommended in the Convection
Roasting Guide.
Preheating is not necessary.
Check foods for doneness at the minimum
suggested time.
Convection Roasting Rack
Roasts or poultry should be cooked on the lowest
shelf position (A) on the offset shelf.
When you are convection roasting you will use the
. he pan is used to catch grease spills and the grid
is used to prevent grease spatters. The rack holds
the meat.
This rack allows the heated air to circulate under
the meat and increase browning on the underside
of the meat or poultry.
1. Place the offset shelf in the lowest shelf
position (A).
2. Place the grid on the broiler pan and put the
roasting rack over them making sure the posts on
the roasting rack fit into the holes in the broiler Pan
3. Place the meat on the special roasting rack.
See the Regular Roasting with the Probe section
to insert the probe correctly.
NOTE: is important that the broiler pan and
grid be used with the roasting rack for best
convection roasting results.
CAUTION: When you are using the offset shelf
in the lowest position (A), you will need to use
caution when pulling the shelf out. We recommend
that you pull the shelf out several inches and then,
using two pot holders, pull the shelf out by holding
the sides of it. The offset shelf is low and you could
e burned if you place your hand in the middle of the
CONVECTION ROASTING
Use the special roasting rack with the broiler pan
For more information on adapting recipes, see the
Convection Cookbook.
Broiler pan
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