DCS RGT484GGSS Use And Care Manual

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16OVEN USEfoods suitable for Convectionn Appetizers n Breads n oven Meals (1 to 3 racks) n Cookies n Main dishes n Roastsn Pies n Poultry n Air leavened Foods (Angel Food Cake, soufflés, cream puffs, meringue shells)setting the ovenThe Convection Bake mode is used for baking, roasting or warming using one, two or three racks. To use Convec-tion Bake, push the Convection switch (located on the control panel) and turn the control knob to the temperaturedesired. Models RGT-484GG, RGT-485Gd, RGT-486Gl and RGT-486Gd have two ovens. The oven on the left sidecan be used for traditional bake only; simply turn the control knob to the temperature desired.Converting recipes for Convection Bakinglow-sided baking utensils will give the best results as the hot air can reach all sides of the food easier. The oventemperature can be left the same as the recipe calls for and the food will be cooked in a shorter period of time.The temperature can be lowered 25ºF and the food will probably take the same length of time to cook as therecipe states. If you find that food is adequately browned on the outside, but not done in the center, lower thetemperature another 25ºF and add to the baking time. When reducing the temperature, always check the foodfor doneness a minute to two before the minimum time stated in the recipe, as time can always be added. somerecipes will cook faster than others. There is no way to predict exactly how long each recipe will take when youconvert it to convection. Convection will be easier to use after you have used it a few times as you will begin tounderstand the way it bakes.selecting Utensils for Convection BakingCooking by convection does not require any specially designed baking utensils. You probably have many utensilsin your kitchen that are suitable to use. When choosing a baking utensil, consider the material, the size and theshape as they all affect the baking time, the palatability and the appearance of the finished product. Metal bake-ware (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. When baking pies and breads for the best browning, usea pan with a dark or dull finish that absorbs heat. A shiny finish works best for cakes and cookies, since it reflectssome of the heat and provides a more tender surface. Cookie sheets with only one lip will give the best results, asthe heated air can circulate all around the sides of the food. For roasting, use the bottom of the broil pan and el-evate the meat on a metal roasting rack. Glass-ceramic or glass utensils do not conduct heat as well as metal, butthey 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 dobetter than one large piece. When single food items are baked, always center the food on the rack. If severalfoods are being baked, space them evenly on the rack or racks.To Get the Best resultsn Follow the recommendations above.n Metal utensils give better results in convection than do glass baking utensils. If you use glass, it usually is not nec-essary to lower the temperature an additional 25ºF.n Use a minute timer and set for less than the minimum time suggested in the recipe, the first time you use a recipein the convection mode. Be sure to note the new baking time on your recipe for future reference.n Be sure to read the basic information on convection before using the oven for the first time (see page 15).n keep in mind that convection baking results vary, depending on type of product. In many cases, standard bakeyields superior results over convection.Convection Baking rack positionone to three racks can be used simultaneously during Convection Baking. Place the rack/s in the desired positionbefore turning the oven on. store the unused racks outside of the oven. Rack position 2 (second from bottom)will probably be used the most for single rack baking. When baking on more than one rack, you do not need tostagger the pans. However, allow at least 1-inch of space between the oven walls and the pans so the heated aircan circulate.