GE MNU099, JKP17 When should you use Convection Bake or Convection Roast?, Hat is Convection?

, hat 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.

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

-d. Preheating is not necessary with foods having -tke time of over 15 minutes.

In regular baking, the bottom oven unit 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.

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 unit. The convection fan circulates the heated air evenly over and around the food. Meat and poultry are browned an 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 ~=-=m. However, metal pans heat the fastest and are

)mmended for convection baking.

●Darkened or matte-finished pans will bake faster than shiny pans.

●Glass or ceramic pans cook more slowly.

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.

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