DCS CS-484GG User Manual download pdf (Page 19)

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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DCS CS-484GG User Manual Page 19