GE Monogram ZET1038, ZET1058 Baking Tips, Pan placement, Preheating, Aluminum foil Convection fan

Baking Tips

Wall Oven

Pan placement

For even cooking and proper browning, there must be enough room for air circulation in the oven. Baking results will be better if baking pans are centered as much as possible rather than being placed to the front or to the back of the oven.

Pans should not touch each other or the walls of the oven. Allow 1- to 11⁄2″ space between pans as well as from the back of the oven, the door and the sides.

If you need to use two racks, use rack positions A and C and stagger the pans so that one is not directly above the other.

Preheating

Preheat the oven if the recipe calls for it. To preheat, set the oven at the correct temperature—selecting a higher temperature does not shorten preheat time. Preheat the oven for at least 15 minutes, or until the HEATING light goes off. This may take up to 20 minutes.

Preheating is necessary for good results when baking cakes, cookies, pastry and breads. Preheat for at least 15 minutes.

The HEATING light will come on and stay on until the oven temperature reaches the pre-set temperature. When the light goes off, foods with recipes requiring a preheated oven should be placed in the oven.

NOTE: This light will CYCLE on and off during the remainder of the cooking process.

Aluminum foil

Convection fan

Never entirely cover a rack with aluminum foil. This will disturb the heat circulation and result in poor baking. A smaller sheet of foil may be used to catch a spillover by placing it on a lower rack several inches below the food.

When using the 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.

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.

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.

Shiny (non-dark) pans are recommended for best results.

Glass or ceramic pans cook more slowly.

When baking cookies, you will get the best results if you use a flat, shiny (non-dark) 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.

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