DCS CMO24SS manual Convection-Only Techniques, Bread & Baking Techniques, Pie Techniques

MANUAL CONVECTION AND

AUTOMATIC MIX COOKING

Convection-Only Techniques

Convenience foods such as frozen appetizers, pizzas, egg rolls and refrigerated bread products bake and brown quickly with convection-only cooking. Follow package directions for conventional baking times.

Preheating the oven is necessary with convection cooking of smaller, faster-cooking food items that require less than 20 minutes of baking. Foods requiring longer baking time use LOW MIX.

Two-level baking allows baking of two pans of cookies, small muffins or pizzas at the same time. Round baking pans are excellent cooking utensils for many convection-only items.

Bread & Baking Techniques

Preheating of oven is not necessary. Bake one loaf 25 minutes and two loaves 30 minutes at LOW MIX. After baking, bread should be golden brown and sound hollow when tapped. Do not let bread stand in oven; remove from pans immediately to cool on wire rack.

Proofing dough. Use your own recipe or frozen dough. Place in well-greased bowl or loaf pan; cover with damp cloth. Place in oven at *SLOW COOK 100˚F 30 to 45 minutes. Frozen dough will take longer, 2 to 23/4 hours. Dough is doubled when impressions remain after fingers are pressed 1/2 inch into dough. (*necessary to change temperature on SLOW COOK.)

Braid or other shape. Remove turntable from oven. Shape bread; lace directly on turntable. No preheating is needed. Bake for three-fourths of the time in your conventional recipe on LOW MIX.

Pie Techniques

Custard Pies. Prebake and cool pie shell as directed above. Fill with uncooked custard. Without preheating, bake pie on round baking pan placed on broiling rack for 30 to 35 minutes on *LOW MIX, 325˚F. If custard is not set, let stand in oven a few minutes to complete cooking. (*Necessary to change temperature on LOW MIX).

Pie Shell. Use mix, frozen pie dough, or your recipe for single crust pie. Prick crust with fork. Preheat oven to 425˚F. Place pie shell on broiling rack; bake with convection heat 8 to 10 minutes or until lightly browned. Cool and fill.

Frozen Prepared Custard-Type Pies. Preheat oven to temperature listed on package. Place pie on broiling rack. Bake three-fourths of package time using LOW MIX set at the package temperature. If filling is not set, let stand in oven to complete cooking. Frozen Prepared Fruit Pies. Do not preheat oven. Bake on broiling rack. Use *HIGH MIX, 375˚F. Bake 8-inch, 35 minutes; 9-inch, 40 to 45 minutes. (*Necessary to change temperature on HIGH MIX).

Double Crust or Crumb Top Pies. Prepare pie as you would for conventional baking; make slits in top of two crust pie. Preheat oven to 400˚F. Place pie on broiling rack. Bake double crust or lattice pies 25 to 35 minutes on *HIGH MIX, 400˚F; crumb top pies 20 to 25 minutes on *HIGH MIX, 400˚F (*Necessary to change temperature on HIGH MIX).

Convection Baking Chart

ITEM (For foods requiring 25 minutes or less)	BAKING TIME AND TEMPERATURE
Appetizers: Brown and serve, pastry	Follow package directions.
Biscuits: Your recipe, mix or refrigerator	Follow recipe or package directions.
Cookies: Drop, rolled, refrigerator, spritz, molded	Follow recipe or package directions.
Fish Sticks: Frozen	Follow package directions.
Layer Cakes: Your recipe or mix	Follow recipe or package directions.
Muffins: Your recipe or mix	Follow recipe or package directions.
Pizza: Your recipe or frozen	Follow recipe or package directions.
Puff Pastry: Your recipe or frozen	Follow recipe or package directions.
Rolls: Your recipe, package or refrigerator	Follow recipe or package directions.

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