GE JTP16 Use And Care Manual page 10

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 or traditional 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.
Traditional 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.
than shiny pans.
Glass or ceramic pans cook more slowly.
10
CONVECTION COO~NG
Because food is heated faster in a convection oven
when using the convection modes, many types of fooc
can be cooked at lower temperatures than those
suggested for regular ovens. Do remember that recipe
books often give times and temperatures for cooking
in regular ovens. Convection ovens make it possible t(
reduce the temperature by 25°F. For more information
on adapting recipes, see the Convection Cookbook.
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 ail
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.
Traditional Roast
a long time in liquid to become tender.
Cooking bag
Foil tent
Covered dish
*T additional shelves may be ordered.
WO
Pub No. 3-A014.
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 .
pan with low sides. Hot air cannot circulate well
around food in a pan with high sides.