GE JBP80 warranty What is Convection?, When should you use Convection Bake or Convection Roast?

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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

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--

1

cavity. As a result,

 

 

I

 

omctinmmommmmmommnonmm~~ m~mo~om cm

foods are evenly

cooked and bro-wned— often in less time with convection heat.

You can use your favorite recipes in the convection oven. Recipe conversion is as easy as 1, 2,3.

1.When roasting, reduce normal roasting time by 25%.

2.When baking, reduce baking temperature by 25”F.

3.No need to preheat when cooking longer than

15 minutes.

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 food. Preheating is not necessary with foods having a bake time of over 15 minutes.

In regular baking, the bottom heating element heats the air in the o}ren which then cooks the food.

Convection Bake

c 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 baked w’ith traditional heat.

In convection roast, heat comes from the top heating element. The convection fan circulates the heated air e~~enly 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

o Less tender cuts of meat because these need to cook a long time in liquid to become tender.

*Cooking bag Q 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 recommended 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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Contents Iiill Page If you received a Damaged range If YOU Need ServiceSave time and money. Before you request service Write down the model and serial numbersAWARNING- s Keep the oven vent duct unobstructed Self-Cleaning OvenOven Surface Cooking Units Important Safety InstructionsSurface unit. The use of undersized cookware Save These InstructionsHalogen/Radiant Surface Units JBP95 Features of Your RangeNot all features are on all models. Appearance may vary 40,41,45 HOW does this Cooktop Compare To Your OLD ONE? Differences Between Halogen and Radiant Units General Information About Halogen/Radiant Surface UnitsGlass Cooktop Cautions Home Canning TipsObserve the Following Points in Canning Special Notes for Glass Cooktops How to Set the ControlsCooking Guide for Using Heat Settings Light Over the Surface UnitsSurface Cookware Tips Dual Surface Unit Switch Glass Cooktops OnlyHot Surface Indicator Light Glass Cooktops only Surface ControlsPorcelain/enamel Wok Cooking~pes of Cookware Do not use woks that haveHow to Check Pan Performance For heavy, burned on soil Glass Ceramic Cooktop CleaningOn some models Stop Clock Time Features of Your Oven ControlBake CO NV Broil LO~ RoastPower Outage TimerTo Set the Timer To Reset the TimerIncrease and Decrease Pad Speed Oven CONTROL, Clock and TimerChild Lockout Feature Offset Shelf Before Using Your OvenLight comes on automatically when the oven door is opened Oven LightShelf Positions Using Your OvenOven Shelves Cookware for Convection Cooking What is Convection?When should you use Convection Bake or Convection Roast? Multi-Shelf Baking When baking on 3 shelves, divide the oven intoConvection Baking Adapting Recipes For Convection BakingBaking How to Convection Time BakeCleaning only Stop How to Set Delay Start and Automatic Stop Convection BakeCO NV Cook TimePost Adapting Recipes for Convection RoastingConvection Roasting Rack CO NV Roast Convection RoastingIibake How to Set Your Oven for BakingRegular Baking Type of Food Shelf Position Pan PlacementPreheating Baking PansCakes Fiaking GuidesCookies PiesRegular Timed Baking How to Time BakeHow to Set Immediate Start and Automatic Stop To Adjust the Thermostat Adjust the Oven THERMOSTAT-DO IT YourselfHow to Set Delay Start and Automatic Stop Clear OFF Bake Use of Aluminum FoilSee the Regular Roasting Guide Correct Placement of the Temperature ProbeRegular Roasting with the Probe Ham or Lamb Casseroles or FishProbe How to Set the Oven When Using the Temperature ProbeFrozen Roasts Questions and AnswersRoasting Guide Immediately, and leave the pan Meal for easiest cleaningBroiling CLEAR/OFF-pad. Serve the foodShould I salt the meat before broiling? Why are my meats not turning out as brown as they should?Chicken Broiling GuideGround Beef Before a Clean Cycle To Stop a Clean Cycle Operating the SELF-CLEANING OvenHow to Set the Oven for Cleaning After a Clean CycleWhy do I have ash left in my oven after cleaning? How to Delay Start of CleaningShould there be anv odor during the cleaning? My oven shelves do not slide easily What is the matter?Sure Grip Handle Care and CleaningControl Panel and Knobs Cooktop Surface LightLift-Off Oven Door Oven Light ReplacementDo not store a soiled broiler pan and grid anywhere ProbeBroiler Pan and Grid Oven Shelves and Convection Roasting RackOven Heating Elements Metal PartsPainted Surfaces Glass WindowTo replace a surface unit Clean the area under the drip pans oftenSurface Unitsmrip Pans Electric Coil Models To remove a surface unitPl+30 ‘- ‘Q=m -- MIN Nyie lhis appliance must be properly groundedCopper Wiring Installation InstructionsRange to be moved for cleaning or servicing Disconnect the link from neutral Step Wire System Special Grounding InstructionsQUESTIONS? USE this Problem Solver Glass Cooktop Models Management to perform this check before calling for serviceKnob is set for the surface unit you are using Electric Coil ModelsProblem Solver Al-’ I’’eptt’1 Wdll Be ThereWarranty
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