Convection Bake - DCS RGSC-305SS Manuel D'utilisation Et D'entretien

OVEN USE

Convection Bake

Convection Bake 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. The number of
recipes requiring preheating of the oven is reduced considerably because the heat reaches
the food faster as the hot air circulates around the food.
Foods Suitable for Convection Bake
Air Leavened Foods (Angel Food Cake, soufflés, cream puffs, meringue shells)
Appetizers
Breads
Main Dishes
Oven Meals (1 to 4 racks)
Cookies
Pies
Poultry
Roasts
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 be left the same as the recipe and the food
cooked a shorter period of time. The temperature can be lowered 25ºF to 50ºF 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 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 as you will begin to understand the way it bakes.
Selecting Utensils for Convection Bake
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. Aluminum pans work best for all types of baked goods. For
the best browning, use a pan with a dark or dull finish that absorbs heat, when baking
pies and breads. A shiny finish works best for cakes and cookies, since it reflects some
of the heat and provides a more tender surface. Cookie sheets with only one lip will
give the best results, as the heated air can circulate all around the sides of the food. For
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