Convection Baking; Regular Baking; Broiling; Converting Recipes To Convection Baking - DCS RDS-486GD Use And Care Manual

OVEN USE
CONVECTION BAKING
Convection baking is baking with a 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 surface of the food more
effectively than in a standard oven. This allows most foods to be cooked at lower oven temperatures
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 at the same time will achieve a good time saving, as you can cook more food at
the same time.
Foods Suitable for Convection
• Appetizers • Breads • Oven Meals {1 to 3 racks)
• Cookies • Main Dishes • Roasts
• Pies • Poultry
• Air Leavened Foods (Angel Food Cake, souffles, cream puffs, meringue shells)
REGULAR BAKING
Bakeis bakingwith hot air;there isno fan. The air movement comesfrom naturalconvection. Asthe
air heats,it movesto the top of the oven. Thisoven 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
• Desserts • Main Dishes • Oven Meals (1 to 2 racks)
• Roasts
BROIL
Broilingiscookingby intenseinfraredradiationsupplied bythe broilburner element locatedat the
top of the oven. Sincebroiling iscookingby radiantheat it isnot necessary to usethe convectionfan
in the broilmode.
Foods Suitable for Broil
• Top Browning: C asseroles, Breads
• Appetizers • Meats • Poultry
• Fish
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 temperature can be left the same as the recipe and the food cooked a shorter period of time.
The temperature can be lowered 25oF and the food will probably take the same length of time to cook
as the recipe states. If you find that food is adequately browned on the outside, but not done in the
center, lower the temperature another 2SoF and add to the baking time. 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 designed 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 affect the ba king time, the palatability and the appearance
of the finished product. Metal bakeware (aluminum, steel and cast iron) all result in the fastest cooking
time and the best end product.
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