DCS RGY/RGV, RGUC/RGVC, RDU/RDV manual Oven cooking guidelines, Baking

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Oven use

Oven cooking guidelines

Important!

Use all the oven modes with the oven door closed.

Never use aluminum foil to cover the oven shelves or to line the floor of the oven. The trapped heat can irreversibly damage the enamel and may even cause fire.

Do not place water, ice, or any dish or tray directly on the oven floor, as this will irreversibly damage the enamel.

Do not cover the slotted grid of the broil/roast pan with aluminum foil. This will catch the grease and could cause fire.

Do not use plastic wrap or wax paper in the oven.

For food safety reasons, do not leave food in the oven for longer than two hours before and after cooking or defrosting. This is to avoid contamination by organisms which may cause food poisoning. Take particular care during warmer weather.

Baking

Always position the oven shelf/shelves you will need before turning the oven on. For single shelf baking, the most frequently used shelf position is no. 2. See the ‘Baking charts’ for more suggestions on shelf positions. Remove any unused shelves and baking utensils from the oven. Preheat the oven to the temperature stated in the recipe before most baking. Depending on the temperature and the size of the oven, preheating will take around 15-20 minutes. Wait until the halo around the temperature knob turns from orange to red.

If you have a 48” range, the main oven is ideal for multi-shelf baking or baking larger

quantites. For smaller quantities baked on a single shelf, use the secondary oven.

Arrange pans and food items evenly on the shelves. Make sure pans do not touch each other or the sides of the oven. When baking a single item, always center the item on the oven shelf. If baking on multiple shelves, make sure you stagger items on the shelves so that one is never directly above another.

To convert recipes from traditional baking (BAKE) to convection baking

( BAKE ), either reduce the temperature stated in the recipe and leave the baking

CONVECTION

time unchanged, or reduce the baking time by several minutes and leave the temperature unchanged. For foods with a baking time of over an hour, reducing both the temperature and time slightly may give the best results.

Dark metal baking pans or those with a dull finish absorb heat faster than shiny pans, and are excellent for pies and breads, or anything that needs browning or a crisper crust.

A shiny finish may work best for foods that require lighter, delicate browning (e.g. cakes and cookies), as it reflects some heat and gives a less intense baking surface.

Avoid opening the oven door frequently during baking. Do not open the oven door until at

least ¾ through the suggested baking time.

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Contents User guide Guide d’utilisation What to do if YOU Smell GAS Contents Important Safety Instructions Safety and warningsImportant Safety Instructions Important Safety Instructions Important Safety Instructions Introduction ModelsRGU/RGV-364GL RGU/RGV-364GD Before you start Illustration only Conditioning the oven First useSeasoning the griddle Secondary oven shelves Oven usePositioning the shelves Main oven shelvesTo remove the shelves To insert the shelves Main OvenWait for the oven to cool down completely To insert the shelves Secondary Oven 48 models only Guard railActivity Oven Mode Description Oven modesTypical Foods Arrangement Halo Red Using your oven for baking and roastingUS 16 Oven use Halo Halo Orange Using your oven for broiling Oven use 17 US HaloHalo Unlit UnlitRDU/RDV-48 models Halo Red Using your oven for proofing doughUS 18 Oven use Halo UnlitOven use 19 US All other modelsOven cooking guidelines BakingProofing dough Oven cooking guidelines RoastingBroiling DefrostingBaking charts RDU/RDV models Main ovenRGU/RGV and RGUC/RGVC models Main oven Using the cooktop burners US 24 Cooktop useGuidelines for using the cooktop burners Cooktop useUsing the grill To use the grillGriddle cooking chart Using the griddleGrill cooking guidelines Manual cleaning chart Care and cleaningRange exterior Oven parts Dry thoroughly with microfiber clothNon-self-cleaning ovens those On the oven mode knob This will beWithout Clean on the oven mode Cooktop parts IgnitorsFront To remove stubborn, ‘baked-on’ SoilingRemoving and replacing the oven door To remove the oven doorTo replace the oven door To remove side racks Removing and replacing the side racksTo replace side racks Replacing the burner parts Replacing the oven light bulb Using the Clean cycle About the Clean cycleTo start a Clean cycle When a Clean cycle has finished Care and cleaning 41 USTo cancel a Clean cycle Troubleshooting OvenSteam coming from oven Moisture from food evaporating Troubleshooting 43 USInside the oven during a Incinerated Action Clean cycle Ventilation air comingCooktop burners Flames do not burn all There is a power failureSome burners will not Around the burnerGriddle GrillContact details Warranty and serviceBefore you call for service or assistance Product detailsMise EN Garde Table des matières Consignes DE Sécurité Importantes Consignes de sécurité et mises en gardeRisque d’empoisonnement Risque de surface brûlanteConsignes DE Sécurité Importantes Consignes DE Sécurité Importantes Modèles 48 pouces Modèles 36 pouces Modèles 30 poucesAvant de commencer Grille à fentes Conditionnement du four Première utilisationAssaisonnement de la plaque de cuisson Grilles du four secondaire Utilisation du fourPositionnement des grilles Grilles du four principalPour retirer les grilles Pour insérer les grilles Four PrincipalAttendez que le four soit complètement refroidi Du rayon latéral Rail de protectionButée de sûreté Modes d’utilisation du four CuissonAliments Types Agencement AI-JE Besoin DE Halo Rouge US 64 Utilisation du fourUtiliser votre four pour cuire et rôtir HaloHalo Éteint éteintUtilisation du four 65 US Utiliser votre four pour grillerModèles RDU/RDV-48 Halo Rouge US 66 Utilisation du fourHalo Éteint Utiliser votre four pour la fermentation de la pâte Utilisation du four 67 USTous les autres modèles Directives de cuisson au four CuissonFermentation de la pâte Directives de cuisson au four RôtiCuisson au gril DécongelerModèles RDU/RDV four principal Tableaux de cuissonModèles RGU/RGV et RGUC/RGVC four principal US 72 Utiliser la table de cuisson Utilisation des brûleursUtiliser la table de cuisson Directives d’utilisation des brûleursUtilisation du gril de cuisson Pour utiliser le gril de cuissonDirectives de cuisson sur le gril de cuisson Utilisation de la plaque de cuissonTableau de cuisson sur la plaque Tableau de nettoyage manuel Entretien et nettoyageExtérieur de la cuisinière Pièces du four Séchez à fond avec un chiffon en microfibresPièces du four Pièces de la table de cuisson AllumeursAvant Cadre noir du gril 1 et de la plaque de cuisson Retrait et remplacement de la porte du four Pour retirer la porte du fourPour replacer la porte du four Pour retirer les rayons latéraux Retrait et remplacement des rayons latérauxPour replacer les rayons latéraux Remplacement des pièces du brûleur Remplacement de l’ampoule du four Utilisation du cycle de nettoyage Propos du cycle de nettoyageUS 88 Entretien et nettoyage Pour démarrer un cycle de nettoyageLorsqu’un cycle de nettoyage est terminé Entretien et nettoyage 89 USPour annuler un cycle de nettoyage Dépistage des pannes FourDu four à l’arrière de la De la vapeur s’échappeDes évents d’aération CuisinièreBrûleur de la table de cuisson Les flammes ne font pas Certains brûleurs ne’allument pas Le tour du capuchon dePlaque de cuisson Poignée du grilDétails de contact Garantie et réparationInformations sur le produit Page Page US CA
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