GE Monogram ZDP36N4R - Manual (Page 25)

25
What is
convection
cooking? In a convection oven, a fan circulates the
heated air evenly, over and around the food.
During convection cooking, both the broil
element and the bake element are energized
along with the convection fan. As a result,
foods are evenly browned at lower
temperatures and in less time.
• Preheating is not necessary for foods with
a bake time over 15 minutes.
• Food is heated faster in a convection oven.
When using the convection feature, many
types of food can be cooked at lower
temperatures than those suggested for
regular ovens.
• Good for large quantities of baked foods.
• Good results with cookies, biscuits, brownies,
cream puffs, sweet rolls, angel food cake and
bread.
• Ideal for baked foods cooked on two or three
shelves. Because heated air is circulated
evenly throughout the oven, foods can be
baked with excellent results on two or three
racks at the same time. Multi-rack baking may
increase cook times slightly for some foods,
but the overall result is time saved. Multi-rack
baking provides very good results with
cookies, biscuits and other quickbreads.
• Recipe books often give times and
temperatures for cooking in traditional
thermal ovens. Convection ovens make it
possible to reduce the temperature by 25°F.
• Check foods for doneness at the minimum
suggested cooking time.
• 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.
Using the Ovens
Stainless Steel Range