Baking - DCS RGS-305 Use And Care Manual

OVEN USE
TO GET THE BEST RESULTS

Baking:

Follow the recipe amounts and ingredients, including the size and shape of the baking utensil
recommended in the recipe.
Do not open the open door "just to peek" , use the interior oven light and look through the window.
Do not use the oven for storage, especially when baking in the oven. Extra utensils, not being used
for baking, can affect the food product, the baking time, the browning and end result.
If you are using glass utensils, lower the temperature 25ºF.
Use a minute timer, set for the minimum time suggested in the recipe.
Convection Baking:
Follow the first three recommendations above.
Metal utensils give better results, in convection, than do glass baking utensils. If you use glass, it
usually is not necessary to lower the temperature an additional 25ºF.
Use a minute timer, set for less than the minimum time suggested in the recipe, the first time you
use a recipe in the convection mode. Be sure to note the new baking time on your recipe, for future
reference.
Be sure to read the basic information on convection before using the oven for the first time.
See page 17.
Keep in mind that convection baking results vary, depending on type of product. In many cases,
standard bake yields superior results over convection.
OVEN RACKS
Models RGS-484GG, RGS-485GD, RGS-486GL and RGS-486GD have two ovens. The oven on the right side
has (2) standard and (1) broil locator rack and 4 rack positions. The left side oven has 2 oven racks and
4 rack positions.
CAUTION:
Aluminum foil should never be used to cover the oven racks or to line the oven
bottom. The trapped heat can damage the porcelain and the heated air cannot
adequately reach the food being baked.
BAKING
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 out of the oven. Rack position 2 (second from bot-
tom) 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 simultaneously, 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.
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