GE 164D2966P030 Use And Care Manual page 15

Meats cooked in a convection oven are dark brown
on the outside and tender and juicy on the inside.
In most cases, cooking time will be less when using
the Convection Roast feature. Sometimes cooking
time is reduced by 10 minutes per hour.
To make sure the meat is cooked the way you want it,
we recommend using the temperature probe provided
with the oven. Your double oven has a probe in the
upper oven only.
Adapting Recipes for Convection Roasting
Use the temperature recommended in the
Convection Roasting Guide.
Preheating is not necessary.
Check foods for doneness at the minimum
suggested time.
Convection Roasting Rack
Roasts or poultry should be cooked on the lowest
shelf position (A) on the offset shelf.
When you are convection roasting you will use the
broiler pan and grid and the special roasting rack.
The pan
is used to catch grease spills and the grid
is used to prevent grease spatters. The rack holds
the meat.
This rack allows the heated air to circulate under
the meat and increase browning on the underside
of the meat or poultry.
Place the offset shelf in the lowest shelf
1.
position (A).
2. Place the grid on the broiler pan and put the
roasting rack over them making sure the posts on
the roasting rack fit into the holes in the broiler pan.
3. Place the meat on the special roasting rack.
See the Regular Roasting with the Probe section
to insert the probe correctly.
It is important that the broiler pan and
NOTE:
grid be used with the roasting rack for best
convection roasting results.
The special roasting rack and broiler pan allow heated
air to circulate over and under the meat. This allows
the meat to brown on all sides.
Use the special roasting rack with the broiler
pan and grid.
For more information on adapting recipes,
see the Convection Cookbook.
(continued next page)
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