Traditional Baking - DCS RGT-305 Use And Care Manual

OVEN USE
CAUTION!
Aluminum foil should never be used to cover the oven racks or to line the oven bottom. The trapped heat can dam-
age the porcelain and the heated air cannot adequately reach the food being baked.

TRADITIONAl bAkING

Traditional Bake is used for baking, roasting or warming 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.
12" oven (48" ranges only)
The 12" oven comes equipped with (2) oven racks and three position rack supports. The rack supports are remov-
able for cleaning. Also included is a 2-pc. aluminum broiler pan for easy cleaning.
foods suitable for Bake
Appetizers
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desserts
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To get the best results
Follow the recipe amounts and ingredients, including the size and shape of the baking utensil recommended in
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the recipe.
do not open the door "just to peek", use the interior oven light and look through the window.
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do not use the oven for storage, especially when baking in the oven. Extra utensils, not being used for baking,
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can affect the food product, the baking time, the browning and end result.
If you are using glass utensils, lower the temperature 25ºF.
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Use a minute timer and set for the minimum time suggested in the recipe.
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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 outside of the oven. Rack position 2 (second from bottom) will probably be
used the most for single rack baking. If you are using two racks simultaneously, 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 simulta-
neously, be sure to stagger the baking 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.
setting the 12" oven for Baking (48" Models only)
To use the 12" oven to bake (smaller oven on left side), set desired temperature on thermostat dial.
The "ovEN oN" light turns on.
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The "HEATING" light turns on.
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once the "HEATING" light cycles off the first time, the oven "REAdY" light will come "on" after the oven is pre-
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heated. As the oven cools, the "REAdY" light will go out and the "HEATING" light will come back on. This process
repeats when heat is needed.
The "ovEN oN" light remains on until the Thermostat has been turned to the "oFF" position.
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Pies, Cakes
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Main dishes
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Breads Poultry
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oven Meals (1 to 2 racks)
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Roasts
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