Dometic DOTRC17SSC - Manual (Page 31)

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COOKING
CONVECTION BAKING GUIDELINES
1. Always use the convection rack when convection
baking. Place food directly on rack or place in metal
tray and then place tray on rack.
2. Aluminum pans conduct heat quickly. For most
convection baking, light, shiny finishes give best
results because they prevent overbrowning in the
time it takes to cook the center areas. Pans with
dull (satin-finish) bottoms are recommended for
cake pans and pie pans for best bottom browning.
3. Dark or non-shiny finishes, glass, and pyroceram
absorb heat which may result in dry, crisp crusts.
4. Preheating the oven is recommended when baking
foods by convection.
5. To prevent uneven heating and save energy, open
the oven door to check food as little as possible.
Notes:
• The oven temperature indicated in the chart above is recommended over the package instruction temperature.
• The baking time in the chart above is only a guideline for your reference. You need to adjust time according to
the food condition or your preference. Check doneness at the minimum time.
FOOD TIME, MIN. OVEN TEMP. COMMENTS
Breads
Cakes
Cookies
Fruits,
Other
Desserts
Refrigerated Biscuits
Corn Bread
Muffins
Popovers
Nut Bread or Fruit
Bread
Yeast Bread
Plain or Sweet Rolls
Devil’s Food
Fudge brownies
Coffee Cake
Cup Cakes
Fruit Cake (loaf)
Gingerbread
Butter Cakes, Cake
Mixes
9 x 13a
Tube Cake
Pound Cake
Chocolate Chip
Sugar
Baked Apples or Pears
Bread Pudding
Cream Puffs
Meringue Shells
375°F
350°F
425°F
325°F
325°F
375°F
350°F
350°F
350°F
325°F
325°F
275°F
300°F
325°F
325°F
325°F
325°F
350°F
350°F
350°F
300°F
400°F
300°F
13 to 16
37 to 42
20 to 24
47 to 57
62 to 72
18 to 25
15 to 18
35 to 40
26 to 30
30 to 35
20 to 25
90 to 100
25 to 30
35 to 45
35 to 45
30 to 40
45 to 55
14 to 17
14 to 17
35 to 40
35 to 40
30 to 35
30 to 35
Allow additional time for large biscuits.
Remove from pans immediately and cool
slightly on wire rack.
Pierce each popover with a fork after removing
from oven to allow steam to escape.
Interiors will be moist and tender.
Lightly grease baking sheet.
Place cake pan on rack.
Bake 2 layers of brownies at a time.
Interior will be moist and tender.
Turn end for end half way through baking.
Grease and flour pan.
Cool in pan 10 minutes before inverting on
wire rack.
Place metal tray on rack. Allow extra time for
frozen cookie dough.
Place metal tray on rack.
Bake in cookware with shallow sides.
Pudding is done when knife inserted near
center comes out clean.
Puncture puffs twice with toothpick to release
steam after 25 minutes of baking time.
When done, turn oven off and let shells stand
in oven 1 hour to dry.