Using the convection oven.

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The convection ovenfan shuts off when the ovendoor is opened. DONOTleavethe door open for long periods of time while using convection cooking.

Safety

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 than with regular heat.

NOTE: To maximize cooking evenness, the fan is designed to rotate in both directions with a pause in between. This is normal.

To help you understand the difference between convection bakeand roast and traditional bakeand roast, here are some general guidelines.

Convection Bake

■Preheat the oven. See the Usingthe Oven– Preheating and Pan Placementsection.

■Ideal for foods cooked on multiple racks.

■Good for large quantitiesof bakedfoods.

■Good results with cookies,biscuits, brownies, cupcakes, creampuffs, sweet rolls, angel food cake and bread.

The convection fan circulatesthe heated air evenly over and around the food.

Convection Roast

■Good for large tender cuts of meat, uncovered.

The convection fan circulatesthe heated air evenly over and around the food. Meat and poultry are browned on all sides as if they were cooked on a rotisserie. Heatedair 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, creatinga rich golden brown exterior.

Roasts or poultry should be cooked on rack position (A).

When you are convection roasting, it is important that you use a broiler pan and grid for best convection roasting results. The pan is used to catch grease spills and the grid is used to prevent grease spatters.

■Place the rack in rack position (A).

Instructions Operating Instructions

Instructions

Installation

 

 

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GE 183D5580P249, C2S980, 04-09 JR, 49-85167-1 manual Using the convection oven, Convection Bake, Convection Roast
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183D5580P249, 49-85167-1, 04-09 JR, C2S980 specifications

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