- General Electric Built-In Electric Wall Oven Owner's Manual

12
Safety Instructions
Operating Instructions
Care and CleaningTroubleshooting TipsConsumer Support
Using the convection oven.
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.
■ Darkened or matte-finished pans will bake faster
than shiny pans.
■ Glass or ceramic pans cook more slowly.
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.
How to Set the Oven for Convection Baking or Roasting
Press the Convection Bake pad
or the Convection Roast pad.
Press the number pads to set the desired
oven temperature.
Press the Start pad.
To change the oven temperature, press
the Convection Bake or Convection Roast pad
and then the number pads to set the new
temperature.
When the oven starts to heat, the changing
temperature, starting at 100°F, will be
displayed. When the oven reaches the
temperature you set, 3 beeps will sound.
Press the Clear/Off pad when finished.
■ You will hear a fan while cooking with convection.
The fan will stop when the door is opened, but the
heat will not turn off.
■ You may hear the oven clicking during baking.
This is normal.
Grid
Broiler pan
■ Good for large tender cuts of meat, uncovered.
The convection fan circulates the heated air
evenly over and around the food. Meat and
poultry are browned on all sides as if they
were cooked on a rotisserie. Heated air will be
circulated over, under and around the food
being roasted. The heated air seals in juices
quickly for 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
for best convection roasting results. The pan
is used to catch grease spills and the grid is
used to prevent grease spatters.
When baking cookies, you will
get the best results if you use a
flat cookie sheet instead of a
pan with low sides.
Convection Roast
or
Convection Roasting Guide
Meats Minutes/Lb. Oven Temp.
Beef Rib, Boneless Rib, Rare 20–24 325°F
Top Sirloin Medium 24–28 325°F
(3 to 5 lbs.) Well 28–32 325°F
Beef Tenderloin Rare 10–14 325°F
Medium 14–18 325°F
Pork Bone-in, Boneless (3 to 5 lbs.) 23–27 325°F
Ham Canned, Butt, Shank (3 to 5 lbs. fully cooked) 14–18 325°F
Lamb Bone-in, Boneless (3 to 5 lbs.) Medium 17–20 325°F
Well 20–24 325°F
Poultry Whole Chicken (2
1
⁄
2 to 3
1
⁄
2 lbs.) 24–26 325°F
Cornish Hens, Unstuffed (1 to 1
1
⁄
2 lbs.) 50–55 total 325°F
Stuffed (1 to 1
1
⁄
2 lbs.) 55–60 total 325°F
Duckling (4 to 5 lbs.) 24–26 325°F
Turkey, whole
*
Unstuffed (10 to 16 lbs.) 8–11 325°F
Unstuffed (18 to 24 lbs.) 7–10 325°F
Turkey Breast (4 to 6 lbs.) 16–19 325°F
* Stuffed birds generally require 30–45 minutes additional roasting time. Shield legs and breast with
foil to prevent over-browning and drying of skin.
To change the oven temperature
during the Convection Roast cycle,
press the Convection Roast pad
and then press the number pads to
set the new desired temperature.