GE JB960 B Technical Service Manual

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– 9 –Using the convection oven.The convection oven fan shuts off when the oven door is opened.DO NOT leave the door open for long periods of time while using convectioncooking or you may shorten the life of the convection heating element.To help you understand the difference betweenconvection bake and roast and traditional bake androast, here are some general guidelines.Convection BakenIdeal for evenly browned baked foods cooked on all 3 shelves.nGood for large quantities of baked foods.nGood results with cookies, biscuits, muffins, brownies, cupcakes,cream puffs, sweet rolls, angel food cake and bread.Heat comes from the heating element in the rear of theoven. The convection fan circulates the heated airevenly, over and around the food. Preheating is notnecessary with foods having a bake time of over 15minutes.Convection RoastnGood for large tender cuts of meat, uncovered.Heat comes from the top heating element. Theconvection fan circulates the heated air evenly over andaround the food. Meat and poultry are browned on allsides as if they were cooked on a rotisserie. Using theroasting rack provided, heated air will be circulatedover, under and around the food being roasted. Theheated air seals in juices quickly for a moist and tenderproduct while, at the same time, creating a rich goldenbrown exterior.Roasts or poultry should be cooked on the lowestshelf position (A) on a shelf.When you are convection roasting it is important thatyou use the broiler pan and grid and the special roastingrack for best convection roasting results. The pan is usedto catch grease spills and the grid is used to preventgrease spatters. Place the meat on the special roastingrack. The rack holds the meat. The rack allows theheated air to circulate under the meat and increasebrowning on the underside of the meat or poultry.n Place the shelf in the lowest shelf position (A).n Place the grid on the broiler pan and put the roastingrack over them making sure the posts on the roastingrack fit into the holes in the broiler pan.In a convection oven, a fan circulateshot air over, under and around thefood. This circulating hot air is evenlydistributed throughout the oven cavity.As a result, foods are evenly cookedand browned—often in less time withconvection heat.You can use your favorite recipes in the convection oven. Recipeconversion is as easy as 1, 2, 3.When baking, reduce baking temperature by 25˚ F.No need to preheat when cooking longer than 15 minutes.nFor more information on adapting recipes, see theConvection Cookbook.nUse pan size recommended.nSome package instructions for frozen casseroles or maindishes have been developed using commercial convectionovens. For best results in this oven, preheat the oven anduse the temperature on the package.21Adapting Recipes…Before using your convection oven, check to see if your cookwareleaves room for air circulation in the oven. If you are baking withseveral pans, leave space between them. Also, be sure the pans donot touch each other or the walls of the oven.Paper and PlasticHeat-resistant paper and plastic containers that are recommendedfor 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 GlassAny type of cookware will work in your convection oven.However, metal pans heat the fastest and are recommendedfor convection baking.nDarkened or matte-finished pans will bake faster than shiny pans.nGlass or ceramic pans cook more slowly.When baking cookies, you will get the best results if you use a flatcookie sheet instead of a pan with low sides.For recipes like oven-baked chicken, use a pan with low sides. Hotair cannot circulate well around food in a pan with high sides.Cookware for Convection Cooking