GE ZET3038, ZET3058 Using the Trivection Oven, Microwave assisted, Auto Recipe conversion

Using the Trivection™ Oven

Trivection™ Wall Oven

Microwave assisted

In the Trivection oven, a microwave is used to assist cooking.

The combination of microwave, convection fan and heating elements is unique for each food category.

NOTE: The microwave will cycle on and off while cooking to best distribute energy to the food.

The microwave turns off and the cook time stops counting down when the oven door is opened.

NOTE: The convection fan may cycle on and off and change direction while cooking to best distribute hot air in the oven. The convection fan shuts off when the oven door is opened.

Auto Recipe™ conversion

You can use your favorite recipes in the Trivection oven.

When speedcooking, enter the traditional

cooking temperature and the maximum recipe/package cook time. When speedcooking, the Auto Recipe™ conversion feature automatically converts traditional cook time

into the appropriate speedcooking time. The converted time will display after you start the oven. This time will be up to 5 times faster than traditional baking based on food type.

Cookware for speedcooking. . .

You can use cookware that is oven-safe. Heat- resistant paper and plastic containers and bakeware that are recommended for use in traditional baking can also be used for speed baking. However, they should not be used at temperatures higher than the temperature recommended by the bakeware manufacturer.

If you are cooking with several pans, leave space between them. Arcing is the microwave term for sparks in the oven. To avoid arcing, be sure there is at least 1 inch of space between metal surfaces—pans, wall of cavity, aluminum foil.

Do not completely surround food with metal and/or foil while speedcooking—you will not have a time savings (for example, wrapping potato with foil, using metal roasting pan with lid).

When using a metal pan, do not cover it with a metal lid or foil (a glass lid or parchment paper may be used). However, foil may be used to shield food to prevent overbrowning or overcooking (i.e., placing small strips of foil on tips of wings and legs of poultry). Also, foil covers may be tented over food (i.e., large frozen casseroles) toward the end of their cook time to prevent overbrowning or overcooking.

DO NOT USE FOOD WRAPPERS MADE FROM A COMBINATION OF METAL FOIL AND PAPER IN THE OVEN in speedcook modes. For example, some frozen or deli breads are baked and sold in these wrappers. Remove the food from the wrapper and speedbake on a flat metal pan.

When speedcooking with metal pans, heavy aluminum pans are recommended for best results.

When speed baking with stoneware or cooking stones, refer to the manufacturer’s owner’s manual for proper use and maintenance. For best results, preheat your flat cooking stones. If the manufacturer does not recommend preheating the cooking stones, do not use them in Speedcooking modes. Do not use hearth

inserts while speedcooking.

Use pans with low sides whenever possible. A shallow pan allows air to circulate around the food more efficiently.

Dark or matte finish bakeware will produce darker browning on food. When you are speed broiling, it is important that you use the broiler pan with grid for best results. The pan is used to catch grease spills and the grid is used to prevent grease spatters.

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