Aluminum Foil And Oven Liners; Cookware; Cooking Modes - GE JB745 Owner's Manual

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Aluminum Foil and Oven Liners
A CAUTION: Do not u se any type offoil o roven . net t ocover the oven b ottom. These items c an trap
heat or melt, resulting in damage to the product and risk of shock, smoke or fire. Damage from improper use
of these items is not covered by the product warranty.
Foil may be used to catch spills by placing a sheet on a lower rack, several inches below the food. Do not use more
foil than necessary and never entirely cover an oven rack with aluminum foil. Keep foil at least 1-1/2" from oven walls
to prevent poor heat circulation.
Cookware
Cookware Guidelines
The material, finish, and size of cookware affect baking
performance.
Dark, coated and dull pans absorb heat more readily
than light, shiny pans. Pans that absorb heat more
readily can result in a browner, crisper, and thicker crust.
If using dark and coated cookware check food earlier
than minimum cook time. If undesirable results are
obtained with this type of cookware consider reducing
oven temperature by 25 ° F next time.
Shiny pans can produce more evenly cooked baked
goods such as cakes and cookies.
Glass and ceramic pans heat slowly but retain heat well.
These types of pans work well for dishes such as pies
and custards.
Air insulated pans heat slowly and can reduce bottom
browning.
Keep cookware clean to promote even heating.
Cooking Modes
Your new oven has a variety of cooking modes to help you get the best results. These modes are described below.
Refer to the Cooking Guide section for recommendations for specific foods. Remember, your new oven may perform
differently than the oven it is replacing.
Baking and Roasting Modes
Select a mode for baking and roasting based on the
type and quantity of food you are preparing. When
preparing baked goods such as cakes, cookies, and
pastries always preheat the oven first. Follow recipe
recommendations for food placement. If no guidelines
are provided, center food in the oven.
Traditional Bake
The traditional bake mode is intended for single rack
cooking. This mode uses heat primarily from the lower
element but also from the upper element to cook
food. To use this mode press the Bake pad, enter
a temperature, and then press Start. Preheating is
generally recommended when using this mode.
Convection Bake Multi Rack
The Convection Bake Multi Rack mode is intended
for baking on multiple racks at the same time. This
mode uses heat primarily from the rear element but
also heat from the upper and lower elements, along
with air movement from the convection fan to enhance
cooking evenness. Your oven is equipped with Auto
Recipe Conversion, so it is not necessary to convert the
temperature when using this mode. Baking time might
be slightly longer for multiple racks than what would be
expected for a single rack. To use this mode press the
Convection Bake pad, enter a temperature, and then
press Start. Always preheat when using this mode.
Convection Roast
The Convection Roast mode is intended for roasting
whole cuts of meat on a single rack. This mode uses
heat from the lower, upper, and rear elements along
with air movement from the convection fan to improve
browning and reduce cooking time. It is not necessary to
convert temperature. Check food earlier than the recipe
suggested time when using this mode or use a meat
probe. To use this mode press the Convection Roast
pad, enter a temperature, and then press Start. It is not
necessary to preheat when using this mode.
Broiling Modes
Always broil with the door open. Monitor food closely
while broiling. Use caution when broiling on upper rack
positions as placing food closer to the broil element
increases smoking, spattering, and the possibility of fats
igniting. For best performance center food below the
broil heating element. Broiling on the upper most rack
position is not recommended.
Try broiling foods that you would normally grill. Adjust rack
positions to adjust the intensity of the heat to the food.
Place foods closer to the broil element when a seared
surface and rare interior is desired. Thicker foods and
foods that need to be cooked through should be broiled on
a rack position farther from the broiler or by using Broil Lo.
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