Ge ZET2S Manuel d'utilisateur télécharger pdf (Page 17)

Using the Convection Oven

Wall Oven

Convection

fan

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.

NOTE: The convection fan will cycle on and off

while cooking to best distribute hot air in the oven.

The convection 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.

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.

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.

NOTE: Do not allow any paper or plastic to come

into contact with the upper broil element.

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.

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, use a pan

with low sides. Hot air cannot circulate well

around food in a pan with high sides.

Adapting

recipes

You can use your favorite recipes in the

convection oven.

When convection baking, reduce baking

temperature by 25°F. No temperature

adjustment is necessary when convection

roasting.

Use pan size recommended.

Some package instructions for frozen

casseroles or main dishes have been developed

using commercial convection ovens. For best

results in this oven, preheat the oven and use

the temperature on the package.

1-Rack

convection

baking

When convection baking with only 1 rack,

use CONV BAKE 1 RACK and for best results

place the rack on rack position B or C at the

center of the oven. Cook times may decrease,

so food should be checked earlier than

package directions to make sure that it

does not overcook.

Ideal for cooking large casseroles and lasagna

with good results.

Multi-rack

convection

baking

Because heated air is circulated evenly

throughout the oven, foods can be baked

with excellent results using multiple racks.

The amount of time required for multi-rack

baking may increase slightly for some foods,

but overall time is saved because two to three

times as much food is cooked at once.

Cookies, muffins, biscuits and other quick

breads give good results with multi-rack baking.

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Ge ZET2S Manuel d'utilisateur Page 17

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