DCS I RGSC-305GN, I RGSC-305WT Foods Suitable for Baking, Foods Suitable for Convection Broiling

Oven Use

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 Baking

Appetizers

Pies, Cakes

Breads

Desserts

Main Dishes

Oven Meals (1 to 2 racks)

Poultry

Roasts

CONVECTION BROILING

Convection Broiling is cooking by intense infrared radiation supplied by the broil burner while a fan at the back of the oven circulates hot air in a continuous pattern around the food. Convection broiling cooks the food with better results for thicker cuts of meat.The meat sears on the outside and retains more juices and natural flavor inside with less shrinkage.

Foods Suitable for Convection Broiling:

rack position (same positions for broiling)

Thicker Cuts of Meat (1” or more)	#3
Thicker, Irregular-sized Pieces of Poultry (1” or more)	#3
Thicker Pieces of Fish (1” or more)	#3
Top Browning: Casseroles and Breads	#3

REGULAR BROILING

Broiling is cooking by intense infrared radiation supplied by the broil burner located at the top of the oven.

Foods Suitable for Broiling:

	rack position
Appetizers	#4
Meats, Poultry, Fish (under 1”)	#4
Top Browning: Casseroles and Breads	#3

NOTE: Broiling uses the same rack positions as convection broiling (see convection broiling above and page 20 “Oven Rack Position” for more information). The broiler pan for both broiling and convection broiling should be placed all the way to the back of the oven and centered on the rack for best results.

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