GE Monogram 164D3333P095 Use And Care Manual

Also see for Monogram ZET737: Use and care guide

Contents

21Using the Convection OvenWall OvenConvectionfanIn a convection oven, a fan circulates hot airover, under and around the food.This circulating hot air is evenly distributedthroughout the oven cavity. As a result, foodsare evenly cooked and browned—often in lesstime with convection heat.The convection fan shuts off when the oven door isopened. DO NOT leave the door open for long periodsof time while using convection cooking or you mayshorten the life of the convection heating element.(appearance may vary)CAUTION:When you are using the offset shelf (on 27≤ models) in thelowest position (A), you will need to use caution when pullingthe shelf out. We recommend that you pull the shelf out severalinches and then, using two pot holders, pull the shelf out byholding the sides of it. The offset shelf is low and you could beburned if you place your hand in the middle of the shelf and pullall the way out. Be very careful not to burn your hand on thedoor when using a shelf in the lowest position (A).ConvectionbakingHeat comes from the heating element in therear of the oven. The convection fan circulatesthe heated air evenly over and around the food.Preheating is not necessary with foods having abake time of over 15 minutes.• Ideal for evenly browned baked foods cookedon multiple shelves.• Good for large quantities of baked foods.• Good results with cookies, biscuits, muffins,brownies, cupcakes, cream puffs, sweet rolls,angel food cake and bread.Convectionroasting• Good for large tender cuts of meat, uncovered.Heat comes from the top heating element. Theconvection fan circulates the heated air evenlyover and around the food. Meat and poultry arebrowned on all sides as if they were cooked on arotisserie. Using the roasting rack provided,heated air will be circulated over, under andaround the food being roasted. The heated airseals in juices quickly for a moist and tenderproduct while, at the same time, creating a richgolden brown exterior.Roasts or poultry should be cooked on a shelf(on 27≤ models use the offset shelf) in thelowest shelf position (A).When you are convection roasting it is importantthat you use the broiler pan and grid and thespecial roasting rack for best convection roastingresults. The pan is used to catch grease spillsand the grid is used to prevent grease spatters.Place the meat on the special roasting rack. Therack holds the meat. The rack allows the heatedair to circulate under the meat and increasebrowning on the underside of the meat or poultry.• Place the shelf (on 27≤ models use the offsetshelf) in the lowest shelf position (A).• Place the grid on the broiler pan and put theroasting rack over them making sure the postson the roasting rack fit into the holes in thebroiler pan.Roasting rackGridPostBroiler panOffset shelf (27≤ models only)