Converting Recipesto Convection Baking; Preheating; Setting Oven For Baking - DCS CS-366 Use And Care Manual

OVEN USE
CONVERTING RECIPESTO CONVECTION BAKING
Low sided baking utensils will give the best resuHts as the hot air can reach aH sides of the food easier.
The oven temperature can be Heftthe same as the recipe and the food cooked a shorter period of time.
The temperature can be Howered 25°F and the food will probaNy take the same Hength of time to cook
as the recipe states. Hfyou find that food is adequateHy browned on the outside, but not done in the
center, Hower the temperature another 25°F and add to the baking time. When reducing the
temperature aHways 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 a[[ affect the baking 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. Aluminum pans work best for all types of baked goods. For the best
browning, use a pan with a dark or dull finish that absorbs heat, when baking pies and breads. A shiny
finish works best for cakes and cookies, since it reflects 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 souffles.
Baked items cook more quickly and evenly if they are individually 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 baked, space them evenly on the rack or racks.
SETTING THE OVEN FOR BAKING
Decide if you are going to use BAKE or CONVECTION BAKE. These cooking modes are for baking,
roasting or warming using one, two or three racks. If you are going to use regular Bake, simply turn the
control knob to the temperature used in the recipe. To use Convection Bake, push the Convection
Switch (located on the control panel) and turn the control knob to the temperature desired. Models
RGS-484GG, RGS-485GD, RGS-486GL and RGS-486GD have two ovens. The oven on the left side can be
used for regular bake only; simply turn the control knob to the temperature desired.
PREHEATING
Preheating takes about 10 to 15 minutes depending on the temperature set. Preheating is usually
necessary for foods baked at high temperature for a short period of time, i.e. drop cookies. The oven
heating light will turn offwhen the oven has reached temperature.
CONDENSATION
During any cooking process there is a certain amount of moisture that evaporates from the food. The
amount of moisture that condenses on the oven depends on the moisture content of the food. The
moisture will condense on any surface that is cooler than the inside of the oven, such as the control
panel or the top of the door.
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