Convection Roast - GE JCKP30-27 Manuel Du Propriétaire

Using the convection oven.
Grid
Broiler pan
When baking cookies, you will
get the best results if you use a
flat cookie sheet instead of a
pan with low sides.
or
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.
12

Convection Roast

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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,
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 (200°C) can also be used.
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.
Convection Roasting Guide
Meats
Beef Rib, Boneless Rib,
Top Sirloin
(3 to 5 lbs. [1.4 to 2.3 kg])
Beef Tenderloin
Pork Bone-in, Boneless (3 to 5 lbs. [1.4 to 2.3 kg])
Ham Canned, Butt, Shank (3 to 5 lbs. [1.4 to 2.3 kg] fully cooked)
Lamb Bone-in, Boneless (3 to 5 lbs.)
[1.4 to 2.3 kg]
Poultry Whole Chicken (2 1 ⁄ to 3
2
Cornish Hens, Unstuffed (1 to 1
Stuffed (1 to 1 1 ⁄ lbs. [0.45 to 0.7 kg])
2
Duckling (4 to 5 lbs. [1.8 to 2.3 kg])
Turkey, whole
*
Unstuffed (10 to 16 lbs. [4.5 to 7.3 kg])
Unstuffed (18 to 24 lbs. [8.2 to 10.9 kg])
Turkey Breast (4 to 6 lbs. [1.8 to 2.7 kg])
* Stuffed birds generally require 30–45 minutes additional roasting time. Shield legs and breast with
foil to prevent over-browning and drying of skin.
at the same time, creating a rich golden
brown exterior.
When you are convection roasting, it is
recommended 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.
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.
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Darkened or matte-finished pans will bake faster
than shiny pans.
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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.
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 Reset/Off pad when finished.
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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.
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You may hear the oven clicking during baking.
This is normal.
Minutes/Lb.
Rare 20–24
Medium 24–28
Well 28–32
Rare 10–14
Medium 14–18
23–27
14–18
Medium 17–20
Well 20–24
1 ⁄ lbs. [1.1 to 1.6 kg]) 24–26
2
1 ⁄ lbs. [0.45 to 0.7 kg]) 50–55 total
2
55–60 total
24–26
8–11
7–10
16–19
Oven Temp.
325°F (163°C)
325°F (163°C)
325°F (163°C)
325°F (163°C)
325°F (163°C)
325°F (163°C)
325°F (163°C)
325°F (163°C)
325°F (163°C)
325°F (163°C)
325°F (163°C)
325°F (163°C)
325°F (163°C)
325°F (163°C)
325°F (163°C)
325°F (163°C)