Using the convection oven.
(on some models)
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 convection cooking or you mayshorten the life of the convection heating element.
To help you understand the difference
between convection bake and roast and
traditional bake and roast, here are some
general guidelines.
Convection Bake
Ideal foor evenly browned baked foods cooked
on multiple racks.
Good for large quantities of baked foods.
Good results with cookies, biscuits, brownies,
cupcakes, cream puffs, sweet rolls, angel food
cake and bread.
Heat comes from the heating element in
the rear of the oven. The convection fan
circulates the heated air evenlyover and
around the food. Preheating is not
necessarywith foods having a bake time
of over 15 minutes.
Convection Roast
Good for large tender cuts of meat, uncovered.
Heat comes from the top heating
element. The convection fan circulates
the heated air evenlyover and around
the food. Meat and poultryare browned
on all sides as if theywere cooked on a
rotisserie. The heated air seals in juices
quicklyfor a moist and tender product
while, at the same time, creating a rich
golden brown exterior.
When you are convection roasting, it is
important that you use a broiler pan and
grid designed for broiling for best
convection roasting results. The pan is
used to catch grease spills and the grid is
used to prevent grease spatters.
In a 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 than
with regular heat.
Adapting Recipes…
You can use your favorite recipes
in the convection oven.
Use pan size recommended.
Some package instructions for frozen
casseroles or main dishes have been
developed using commercial convection
ovens. For best results in this oven,
preheat the oven and use the
temperature on the package.
Cookware for Convection Cooking
Before using yourconvection oven, chec
k
to see if yourcookwareleavesroom for ai
r
circulation in the oven. If you arebaking
with severalpans, leave spacebetween
them. Also, be sure the pansdo not touc
h
eachother or the walls of the oven.
Paper and Plastic
Heat-resistantpaper and plastic
containersthat arerecommended
for use in regular ovens canbe used in
convection ovens. Plasticcookwarethat
is heat-resistantto temperaturesof
205°C(400°F) canalso be used, when
oven is below 205°C(400°F).
Metaland Glass
Any type of cookwarewill work in your
convection oven. However, metal pans
heat the fastestand arerecommended
for convection baking.
Darkened on matte-finished pans will bake
faster than shiny pans.
Glass or ceramic pans cook more slowly.
When baking cookies, you will get the
best results if you use
a
cookie sheet
instead of a pan with
low
sides.
For recipes like oven-baked chicken,
use a pan with low sides. Hot air cannot
circulatewell around food in a pan with
high sides.
17
Safety Instructions
Operating Instructions
Care and Cleaning
Troubleshooting Tips
Consumer Support
GEAppliances.ca
Summary of Contents for JCB560
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