Convection Baking; Regular Baking; Broiling - DCS RGS-305 Use And Care Manual

OVEN USE
OVEN
Your large new oven can be used in three cooking modes: convection bake, regular bake or broil. To
help 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 old oven may have had a thermostat that over
the years got a little hot or a little cold. Check your recipes for the correct time and temperature and
don't use the old time or temperature you were using to compensate for your old oven being off tem-
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 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 (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
Appetizers Breads
Cookies Main Dishes
Pies Poultry
Air Leavened Foods (Angel Food Cake, soufflés, 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
Desserts Main Dishes
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 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.
Foods Suitable for Broil
Top Browning: Casseroles, Breads
Appetizers Meats
Oven Meals (1 to 3 racks)
Roasts
Breads Poultry
Oven Meals (1 to 2 racks)
Poultry Fish
17
Roasts