Ge 164D2966P087 Manuel d'utilisateur télécharger pdf (Page 11)

is Convection?

In a convection

oven,

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.

Because food is heated faster in a convection oven

when using the convection modes, many types of food

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

to 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.

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

fed. Preheating is not necessary with foods having

time of over 15 minutes.

In regular baking, the bottom oven element heats

the air in the oven which then cooks the food.

Convection Bake

● Ideal for evenly browned baked foods cooked

on all

shelves.

●

Good for large quantities of baked foods.

●

Good results with cookies, biscuits, muffins,

brownies, cupcakes, cream puffs, sweet rolls, angel

f~~~)d

cake and

bread.

Regular Bake

● Foods such as layer cakes have a more level top

crust

when

not baked with convection heat.

In convection roast,

heat comes from the top oven

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

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

remended for convection baking.

.,kened

or matte-finished pans will bake faster

than shiny pans.

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.

●

Glass or ceramic pans cook more slowly.

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Ge 164D2966P087 Manuel d'utilisateur Page 11

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