Traditional Baking - DCS RGTC305SS Use And Care Manual

OVEN USE

TRADITIONAL BAKING

Traditional Bake is used for baking, roasting or warming with hot air; there is no fan. The air movement comes
from natural convection. As the air heats, it moves to the top of the oven. This oven mode is the same as you
have been using for baking on one or two racks.
Setting the Oven for Baking
To use Bake, push the Bake button (located on the Control Panel) and turn the oven control knob to the
temperature desired.
The "OVEN ON" light turns on.
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The "HEATING" light turns on.
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Once the "HEATING" light cycles off the first time, the oven "READY" light will come "ON" when the oven is
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preheated. As the oven cools, the "READY" light will go out and the "HEATING" light will come back on. This
process repeats when heat is needed.
The "OVEN ON" light remains on until the "OFF" Selector button has been pushed, or the Thermostat has been
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turned to the "OFF" position.
Foods Suitable for Bake
Appetizers
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Desserts
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To get the best results
Follow the recipe amounts and ingredients, including the size and shape of the baking utensil recommended in
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the recipe.
Do not open the door "just to peek", use the interior oven light and look through the window.
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Do not use the oven for storage, especially when baking in the oven. Extra utensils, not being used for baking,
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can affect the food product, the baking time, the browning and end result.
If you are using glass utensils, lower the temperature 25ºF.
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Use a minute timer and set for the minimum time suggested in the recipe.
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Baking Rack Position
One or two racks can be used simultaneously during bake. Place the rack(s) in the desired position before
turning the oven on. Store any unused racks out of the oven. Rack position 2 (second from bottom) will
probably be used the most for single rack baking. If you are using two racks simultaneously, be sure to check the
food on the bottom rack sooner than the minimum time. The food on the lower rack position may cook slightly
faster than the food on the upper rack, particularly if you are using large baking utensils. If you are using two
racks simultaneously, be sure to stagger the baking utensils so that one is not directly above the other and the
heated air can circulate freely around each pan. Allow at least 1" of space between the oven walls and the pans.
If using large or commercial size baking utensils, the food may take a few extra minutes as the air cannot
circulate as freely as it does with a smaller pan. When using commercial size baking utensils, use only one rack
as the heat does not have the room to circulate.
CAUTION!
Aluminum foil should never be used to cover the oven racks or to line the oven bottom. The trapped heat can
damage the porcelain and the heated air cannot adequately reach the food being baked.
Pies, Cakes Breads
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Main Dishes Oven Meals (1 to 2 racks)
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Poultry Roasts
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