GE Monogram ZET2, ZET1 manual Co&ware.liar, l-Eachconvection, cooking, Using the Com,ection Oven

Convection

fan

Co&ware.liar

convection

cooking

hi a convectioil ();'ell, a ]_;lIl circtllates hot air

over, under and around die %od.

This	circulating		hot air is		evenly	distributed
tllroughout		tile	oven	cavity.	As a	result,	foods
are	evenly	cooked	and	browned--often			in less
time	with	convection		heat.

NOTE: The _onve_tion jim wil! _7_1on_ a_zd otj

whi# _ookiz_g" to be.st distribute hot air in the oven.

The _onvectio_z./?ln skids oil lvh_z the ove_ door is

oDened. DO NOT #ave the door op_,_ ./br long" periods

o/time whi# usiz_g" conveUion _ooki_g" or you may

short_+_z the l!/k o/ the _onveUion heati_g" e#ment.

Beiore using your convection oven, check

to see if voHr cookware leaves room for air

circulation in the oven. If you are baking witll

several pans, leave space between diem. Also,

be sure the pans do not touch each other or tile walls of tile oven.

Paper		and	Plastic
Heat-resistant			paper	and	plastic		containers		that
are	recoIllxl/ended			tk)i" Hse	in	reg//1;(r		()veils	olin
be used		in	convection	ovens.		Plastic		cookware

tllat is heat-resistant to temperatures of 400°F call also be used.

NOTE: Do not allow an_ paper or plastic to come

into contact with the upper broil elenlent,

Using the Com,'ection Oven

I.l?ll[ Ov_n

Metal and Glass

Ally t) pe of cookware will work ill your

convection oven. However, metal pans heat tile

fhstest and are recommended ior convection baking,

Darkened or matte-finished pans will bake fhster than slliny pans.

(;lass 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 cllicken, use a pan

with low sides. Hot air cannot circulate well

around ti)od in a pan with high sides.

YOu can use xour fiivorite recipes ill the

Co(l*` ectiolI ()*,ell.

When convection baking, reduce baking

temperature by 25°E No temperature

ac!jtlstment is necessary when convection roasting.

lJse pan size recommended.

Some package instructions fl_r fi'ozen

casseioles or main dishes have been developed

using commercial convection ovens. For best

results in this oven, preheat tile oven and use

the temperature on the package.

l-Each convection

baking

When convection baking with only 1 rack, use CONV BAIZE I IL_CK and for best results

place the lack on rack position B ol C at die center of tile oven. Cook times may decrease,

so food should be checked earlier than

package directions to make sure tllat it does SlOt overcook.

Ideal for cookino hr-e casseroles and l'lsa,,n't

*,dth good results.

Multi-rack	Because	heated	air is circulated			evenlx
convection	throughout	tile	oven,	foods	can	be	baked
	with excellent		restdts	using	multiple		racks.

baking

The amount of time required flw multi-rack

baking may increase slighdy tot some fl)ods,

but overall time is saved because two to tllree times as m uc/l iood is cooked at once.

2O

Cookies, mtlffins, biscuits and other quick

breads give good results with multi-rack baking.