Oven Use; Oven Burners; Convection Baking - DCS RGB-305 Use And Care Manual

OVEN USE

OVEN BURNERS

OVEN BURNERS
Your new professional RGB range is equipped with bake and broil oven gas burners. The oven broil burner is Your new professional RGB range is equipped with bake and broil oven gas burners. The oven broil burner is
14,000 Btu/hr. The oven baking burner is 30,000 Btu/hr. 14,000 Btu/hr. The oven baking burner is 30,000 Btu/hr.
ELECTRIC GLOW IGNITER
The oven bake and broil burners are equipped with an electric glow igniter and safety valve system which lights
the gas. There will be a delay of 30 to 90 seconds after the control knob has been turned on before you actually
hear the burner come on. The burner will ignite within 4 seconds after the gas reaches the burner.
OVEN
Your new oven can be used in three cooking modes: convection bake, traditional bake or regular 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 temperature.
OVEN RACKS
The oven has (3) oven racks and 4 rack positions.
PREHEATING
Preheating takes about 10 to 15 minutes depending on the temperature set. Preheating is usually necessary for
foods baked at a high temperature for a short period of time, i.e. drop cookies and cakes.
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 and
door glass.
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.

CONVECTION BAKING

Convection Baking is baking with a 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 mode. 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.
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