Fisher & Paykel DCS RGS Series Service Manual page 85

When reducing the temperature always check the food for
doneness, a minute to two before the minimum time stated
in the recipe, as time can always be added. Some recipes
will cook faster than others. There is no way to predict
exactly how long each recipe will take when you convert
it to convection. Convection will be easier to use after you
have used it a few times as you will begin to understand
the way it bakes.
Selecting Utensils For Convection Baking
Cooking by convection does not require any specially de-
signed baking utensils. You probably have many utensils
in your kitchen that are suitable to use. When choosing a
baking utensil, consider the material, the size and the shape,
as they all aff ect the baking time, the palatability and the
appearance of the fi nished product. Metal bakeware (alumi-
num, steel and cast iron) all result in the fastest cooking time
and the best end product. Aluminum pans work best for all
types of baked goods. For the best browning, use a pan with
a dark or dull fi nish that absorbs heat, when baking pies
and breads. A shiny fi nish works best for cakes and cookies,
since it refl ects some of the heat and provides a more tender
surface. Cookie sheets with only one lip will give the best
results, as the heated air can circulate all around the sides of
the food. For roasting, use the bottom of the broil pan and
elevate the meat on a metal roasting rack. Glass-ceramic
or glass utensils do not conduct heat as well as metal, but
they can be used. Use them for foods that do not require a
dark brown crust or crisping, such as souffl es.
Baked items cook more quickly and evenly if they are indi-
vidually smaller in size, i.e. two or three small foods do better
than one large piece. When single food items are baked,
always center the food on the rack. If several foods are being
USE AND CARE
OVEN USE
To Get The Best Results
• Metal utensils give better results, in convection, than do
glass baking utensils. If you use glass, it usually is not
necessary to lower the temperature an additional 25∞F.
• Use a minute timer, set for less than the minimum time
suggested in the recipe, the fi rst time you use a recipe
in the convection mode. Be sure to note the new baking
time on your recipe, for future reference.
• Be sure to read the basic information on convection be-
fore using the oven for the fi rst time. See page 33.
• Keep in mind that convection baking results vary, depend-
ing on type of product. In many cases, standard bake
yields superior results over convection.
Convection Baking Rack Position
One to three racks can be used simultaneously during con-
vection baking. Place the racks in the desired position before
turning the oven on. Store the unused racks out of the oven.
Rack position 2 (second from bottom) will probably be used
the most for single rack baking. When baking on more than
one rack, you do not need to stagger the pans. However,
allow at least 1-inch of space between the oven walls and
the pans so the heated air can circulate.
BROIL
Broiling is cooking by intense infrared radiation supplied
by the broil burner located at the top of the oven. Since
broiling is cooking by radiant heat, it is not necessary to
use the convection fan in the broil mode. Your new oven
is equipped with an oven rack fi tted especially with a broil
pan locator formed into the center grid support. To use this
locator, place the oven rack in the desired position with the
locator rod to the top.
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