DCS RDS-305 manual Regular Baking, Broil, Converting Recipes to Convection Baking

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OVEN USE

CONVECTION BAKING

Convection baking is baking with a fan at the back of the oven circulating the hot air in a continuous pattern around the food. This circulating hot air heats and browns the surface of the food more effectively than in a standard oven. This allows most foods to be cooked at lower oven temperatures or in less time, if baked at the regular temperature. The air is recirculated and reheated. Uncovered, longer cooking foods such as large pieces of meat or other foods that can be cooked in low sided baking utensils or air leavened foods, are where you will see the most savings in cooking time. Using multiple racks at the same time will achieve a good time saving, as you can cook more food at the same time.

Foods Suitable for Convection

Appetizers

Breads

Oven Meals (1 to 3 racks)

Cookies

Main Dishes

Roasts

Pies

Poultry

 

Air Leavened Foods (Angel Food Cake, soufflés, cream puffs, meringue shells)

REGULAR BAKING

Bake is baking with hot air; there is no fan. The air movement comes from natural convection. As the air heats, it moves to the top of the oven. This oven mode is the same as you have been using for baking on one or two racks.

Foods Suitable for Bake

Appetizers

Pies, Cakes

Breads

Poultry

Roasts

Desserts

Main Dishes

Oven Meals (1 to 2 racks)

 

BROIL

Broiling is cooking by intense infrared radiation supplied by the broil burner element located at the top of the oven. Since broiling is cooking by radiant heat it is not necessary to use the convection fan in the broil mode.

Foods Suitable for Broil

Top Browning: Casseroles, Breads

 

 

Appetizers

Meats

Poultry

Fish

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 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 to 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 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.

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Contents Professional RDS Range Please Retain this Manual for Future Reference Message to OUR CustomersTable of Contents Safety Practices and Precautions Safety Practice and Precautions Recommendations on HOOK-UP to GAS Supply Model Identification Cooktop Before Using Your Appliance27 & 24 Oven OvenTo Remove or Reposition the Racks Before baking or broilingTo Insert the Oven Racks Simmering Cooktop USEBurners Sealed TOP Burners Burner Efficiency and Flame CharacteristicsFlame Height Cookware Burner GratesControl Knobs WOK RingGrill Grill USEUSE of the Grill Ceramic RodsExcessive Flare UPS and Flaming Grilling HintsGriddle USE Before Using the Griddle for the First Time or to RE-SEASONOven USE Griddle Cooking ChartUSE of the Griddle Oven Cooking ElementsRegular Baking Convection BakingBroil Converting Recipes to Convection BakingTo GET the Best Results CondensationBaking Convection BakingPreheating Setting the 12 Oven for Baking 48 Models OnlySetting the 27 & 24 Oven for Baking Oven Racks 27 & 24 OvensOven 48 Ranges only High Altitude Baking Setting the Oven for BroilingPreheating To Get the Best ResultsOven Rack Position Using a Meat Thermometer to BroilUsing the Oven for Slow Cooking or LOW Temperatures Internal Cooking Temperatures Suggested Temperatures to Keep Food HOTOven Proof Mode Proofing / Self Cleaning ModeSetting the 12 Oven for Proofing Oven SELF-CLEANING ModeOven Rack Slide Assembly Oven Self Cleaning ModesOven Door Lock During SELF-CLEAN AT the END of the Clean Cycle Oven Self Cleaning ModeSetting the Oven for Self Clean When Cleaning the Range or Cooktop Care and MaintenanceBe careful cleaning any part of this appliance while hot Brand NamesIgniters Control Knobs Cooktop and Oven Drip Trays and Drain TubesGriddle Oven and Door Interior BackguardPower Failure Oven Light Bulb ReplacementOven Racks and Rack Supports FRAME, SIDES, Door EXTERIOR, Heat DeflectorItem Description Parts IdentificationParts Identification If the Cooktop Burners do not Light HOW to Obtain ServiceBefore YOU Call for Service Length of Warranty WarrantyDCS will PAY for DCS will not PAY forPage Page Cuisinière Professionnelle RDS Veuillez Conserver CE Manuel À Titre DE Référence Notre ClientèleTable DES Matières Mesures DE Sécurité ET DE Précaution Mesures DE Sécurité ET DE Précaution Mesures DE Sécurité ET DE Précaution Recommandations EN Matière DE Branchement DU GAZ Identification DU Modèle Table DE Cuisson Avant Dutiliser Votre AppareilFour DE 27 ET 24 Pouces Four DE 12 PoucesPour Retirer OU Repositionner LES Grilles Avant de rôtir ou de grillerPour Introduire LES Grilles DU Four Brûleurs Utilisation DE LA Table DE CuissonCuisson À Petit FEU Allumeurs ÉlectroniquesBrûleurs À Tête Scellée Efficacité DES Brûleurs ET Caractéristiques DE LA FlammeHauteur DE LA Flamme Ustensiles Grilles DES BrûleursBoutons DE Réglage Anneau DE WOKTiges EN Céramique Utilisation DU GrilGril Conseils DE Cuisson Utilisation DU GrilÉruptions DE Flammes Excessives Utilisation DE LA Plaque Chauffante Utilisation DE LA Plaque Chauffante Utilisation DU FourTableau DE Cuisson DE LA Plaque Chauffante Éléments DE Cuisson DU FourCuisson Normale Cuisson PAR ConvectionGrillage Conversion DES Recettes Pour LA Cuisson PAR ConvectionPour Obtenir LES Meilleurs Résultats Sélection DES Ustensiles Pour LA Cuisson PAR ConvectionCuisson Cuisson par convectionRéglage DU Four DE 27 ET 24 PO Pour LA Cuisson PréchauffageGrilles DU Four Fours 27 ET 24 POFour DE 12 PO Cuisinières DE 48 PO Seulement Réglage DU Four Pour LE Grillage Rôtir À Haute AltitudePréchauffage Pour obtenir les meilleurs résultatsSalubrité Alimentaire Position des grilles du fourTempératures DE Cuisson Internes Températures Suggérées Pour Garder LES Aliments ChaudsMode Dapprêt Four DE 12 PO Mode Dapprêt ET DautonettoyageMode Dautonettoyage DU Four Réglage DU Four DE 12 PO Pour Lapprêt DES AlimentsEnsemble DE Coulisse DE Grille DU Four DE 27 PO Modes Dautonettoyage DU FourAvant Deffectuer Lautonettoyage DU Four LA FIN DU Cycle DE Nettoyage Réglage DU Four Pour LautonettoyageNoms DE Marque Entretien ET MaintenanceDurant LE Nettoyage DE LA Cuisinière OU Table DE Cuisson Lèchefrites ET Tubes Dégouttement AllumeursDosseret Boutons DE Réglage DE LA Table DE Cuisson ET DU FourGrilles DU Four ET Supports DE Grille Intérieur DU Four ET DE LA PorteCADRE, CÔTÉS, Extérieur DE PORTE, Déflecteur Remplacement DE Lampoule DE Lampe DU FourJoint DE Porte Panne DalimentationIdentification DES Pièces Lampe de four SI LES Brûleurs DE LA Table DE Cuisson NE Sallument PAS Pour Lobtention DE ServiceAvant Dappeler LE Service Technique Durée DE LA Garantie GarantieDCS Couvre LES Frais Suivants DCS NE Couvre PAS LES Frais Suivants
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