Operating Instructions (ConvectionBake)
CONVECTION BAKE:
Convection Bake uses the fan at the back of the oven for circulating the hot air in a continuous pattern around the food for more precise baking.This circulating air heats and browns the surface of the food, which allows most foods to be cooked at lower oven temperatures or in less time than if baked at the regular temperature and bake mode. Foods requiring a longer cooking time, such as large pieces of meat or other foods that can be cooked in
Example of foods suitable for Convection Bake:
- Breads
-Pizzas
-Pies
- Pastry Crusts - Puff pastries
To get best result using Convection Bake: follow
the first three recommendations above.
•Metal utensils give better results in convection,
than glass baking utensils.When you are using glass, it usually is not necessary to lower the cooking temperature.
•Use the timer and set it for less than the minimum time in your recipe.
•The first time you use a recipe in the convection mode, be sure to note the new baking time for future use.
•Be sure to read the basic information on convection before using the oven for the first time.
•Keep in mind that convection baking results vary, standard bake often yields a more appetizing appearance in food results over convection, but convection allows you to cook more food products at one time.
•Convection Bake is recommended for most multiple rack cooking, especially three or more rack cooking. Many foods can be prepared on several racks at the same time, such as cookies, muffins, cakes, pies, pizzas and others. See our web recipes at: www.dcsappliances.com.
Converting Recipes to Convection Bake:
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 remain the same, but the food should be cooked for a shorter period of time. The temperature can usually be lowered 25°F and the food will probably take the same length of time 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 25°F 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 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 and you’ll begin to understand the way it bakes.
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