Convection Baking; Regular Baking; Broiling - DCS CS-366 Use And Care Manual

OVEN USE
OVEN
Your hrge new oven can be used in three cooking modes: convection bake, reguhr bake or broiLTo
heip you decide which way to cook your food, read this information first. Remember, this is a new oven
and the thermostat has been checked for accuracy.Your oid oven may have had a thermostat that over
the years got a iittie hot or a iitde coid. Check your recipes for the correct time and temperature and
don't use the oid time or temperature you were using to compensate for your old oven being offtem -
perature. Models RGS-484GG, RGS-486GL, RGS-485GD, and RGS-486GD have two ovens. The oven on
the right side is the convection oven. The smaller oven, on the left side, can be used in standard bake
only. This oven is ideal for baking small amounts of food, when you don't want to heat the large oven.
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 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 recircuhted 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
m Appetizers m Breads m Oven Meals (1 to 3 racks)
[] Cookies [] Main Dishes [] Roasts
R Pies E Poultry
[] Air Leavened Foods (Angel Food Cake, souffles, cream puffs, meringue shells)
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 t Poultry
[] Desserts []Main Dishes [] Oven Meals (1 to 2 racks)
[] Roasts
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 fitted especially with a broil pan Iocator formed
into the center grid support.To use this Iocator, place the oven rack in the desired position with the
Iocator rod to the top.
Foods Suitable for Broil
[] Top Browning: Casseroles, Breads
[] Appetizers [] Meats [] Poultry
[] Fish
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