GE ZET1R Manual Del Propietário página 18

Using tile Convection Oven
Wall Ovell
Convection
hi a (OlW((liOll ovell, a liMl circlllates hot air
over, llllder alld al-Olll]d the _(_o(1.
Tiffs circulating hot air is evenly distributed
throughout tile oven cavity. As a result, toods
are inertly cooked and browned---often ill less
time witll COlWection heat.
NOTE: Tke convection/an will i)'l:/_, on and off
wkik, coot:big to besl distribute hol air in lhe ov_,n.
The conve_¢io_* /m_ shut_ off when the ore, doo_ is
@ened. 1)0 NOT k,ave the doo_ @en fi)_ Io_ g p_,riod_
q/time whik, usi_lg i:onve!rlion coohhtg or you may
shorte_* the lift" o/the co_*vectio, heating deme_*t.
Co&ware./or
convection
coohinff
B(f'ore using your convection or( 11, check
to see if your eookware lemes room for air
circulation ill tile oven. Itvou are baking with
sew ral pans, leave space b;.,tween tllem. Also,
be sure tile pans do not touch each other or
the walls ot tile ox(n.
Paper and Plastic
Heat-resistant paper and plastic (ontainers that
are l(:colnill( llded
f'oF /ISe ill reglllar oVellS Call
b( used ill convection ovens. Plastic cookwar(
that is heat-resistant 1o telnperatnres of 400°F
call also be used.
NOTE: Do no1 allo,a any paper or plastic Io COlll(
into c,nlla(t with the upper broil element.
Metal mad Gla_ss
Any Wl)( of cookware will work in your
COllVeCtion ovell. Howevel; metal palls heat th(
thstest and are r(comnlended for convection
baking.
Darkened or matt(-t'mished pans will bake
thst(r than shiny pans.
Glass or ceramic pails (ook more slowl};
Wh{n baking cookies, you will get the best
results if xou use a flat cookie slleel instead
of a pall with low sides.
For r(cip(s like oven-baked chicken, us_ a pan
with low sides, tIot air cannot circulate well
around fbod ill a pan with high sides.
Adapting"
rgci/)/<_;
Xi'OII (all llSe }'(Jill" [axolit(
re(il)es
ill Ill(:
COllVeclioll ove 11.
When comection baking, reduce baking
temperature liv 25°F or activate th( Auto
Recipe'" Conversion f(atule. See Auh)Rec@d'
Conv_,rffon in the .S/)eciaI Fealmz<_ o/}Sin" Oven
Conh_d s( ction.
]Uulti-rach
convection
bahing
18
XT¢eni:onvecliotl bakillg with otd} 1 Ixtch,fidI, Iw lke
ra(:k]?¢)sititlt_s r elomme*lded in the { iillg ltu oven
_#([iot?.
Because heated air is circulated throughout
tile oven, foods call lie successfully baked usnlg
multiple racks.
Multi-rack 1)aking mav increase (:()ok times
slightly for some foods but tile overall resuh is
time sme(I. Cookies, muffins, 1)iscuits and other
quickbreads give ve W good results with muhi-
rack baking.
XVllen 1)aking, on ,3 ra('ks, plac( one rack in
tile thst (A) l)Osilion, Olle ill [h( tllird (C)
posilion alld Olle ill the fifth (E) position.
For two-rack baking, plat( one rack ill tlle
s((ond (B) ratk position. Pla(( th( olh(r ra(k
ill th( fi.)urtll (D) ra(k position.
Multbrack position