Fisher & Paykel DCS RGS Series Service Manual page 84

REGULAR BAKING
Bake is baking 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.
Foods Suitable For Bake
• Appetizers • Pies, Cakes • Breads • Poultry • Roasts
• Desserts • Main Dishes • Oven Meals (1 to 2 racks)
To Get The Best Results
• Follow the recipe amounts and ingredients, including the
size and shape of the baking utensil recommended in the
recipe.
• Do not open the oven door "just to peek, " use the interior
oven light and look through the window.
• Do not use the oven for storage, especially when baking
in the oven. Extra utensils, not being used for baking, can
aff ect the food product, the baking time, the browning
and end result.
• If you are using glass utensils, lower the temperature
25°F.
• Use a minute timer, set for the minimum time suggested
in the recipe.
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 posi-
tion 2 (second from bottom) will probably be used the most
for single rack baking. If you are using two racks simultane-
ously, 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 bak-
ing 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.
USE AND CARE
OVEN USE
CONVECTION BAKING
Convection Baking is baking with the fan at the back of the
oven circulating the hot air in a continuous pattern around
the food. This circulating hot air heats and browns the sur-
face of the food more eff ectively than in a standard oven.
This allows most foods to be cooked at lower oven tempera-
tures, or in less time, if baked at the regular temperature. The
air is recirculated and reheated. Uncovered, longer cooking
foods such as large pieces of meat or other foods that can be
cooked in low sided baking utensils or air leavened foods,
are where you will see the most savings in cooking time.
Using multiple racks (3) at the same time will achieve a good
time saving, as you can cook more food at the same time.
The number of recipes requiring preheating of the oven is
reduced considerably because the heat reaches the food
faster as the hot air circulates around the food.
Foods Suitable For Convection
• Appetizers • Breads
• Cookies
• Pies
• Air Leavened Foods (Angel Food Cake, Souffl es, Cream
Puff s, Meringue Shells)
Converting Recipes To Convection Baking
Low-sided baking utensils will give the best results as the
hot air can reach all sides of the food easier. The oven tem-
perature can be left the same as the recipe and the food
cooked a shorter period of time. The temperature can be
lowered 25°F and the food will probably take the same
length of time to cook as the recipe states. If you fi nd that
food is adequately browned on the outside, but not done
in the center, lower the temperature another 25°F and add
to the baking time.
83
• Oven Meals (1 to 3 racks)
• Main Dishes • Roasts
• Poultry