DCS I RGSC-305BK - Manual (Page 17)

Oven Use
16
Converting Recipes to Convection Baking
Low sided baking utensils will give the best results as the hot air can reach all sides of the food
easier.The oven temperature can be left the same as the recipe and the food cooked a shorter
period of time.The temperature can be lowered 25ºF to 50ºF and the food will probably take
the same length of time to cook as the recipe states. If you find that food is adequately
browned on the outside, but not done in the center, lower the temperature another 25ºF and
add to the baking time.When reducing the temperature always check the food for
doneness, a minute or two before the minimum time stated in the recipe, as time can
always be added. Some recipes will cook faster then 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 all 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 soufflés.
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.
TO SET 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,
three or four racks. If you are going to use
regular Bake push the Bake Switch (located on
the Control Panel) and turn the oven 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 oven
control knob to the temperature desired.