GE ZET1S, ZET2S, ZET2P, ZET1P Convection fan, Cookware for convection cooking, Adapting recipes

Convection fan

Using the Convection Oven

Wall Oven

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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