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

roasting, use the bottom of the broil pan and elevate the meat on a metal roasting rack.
Glass-ceramic or glass utensils do not conduct heat as well as metal, but they can be
used. Use them for foods that do not require a dark brown crust or crisping, such as
soufflés.
Baked items cook more quickly and evenly if they are individually smaller in size, i.e. two
or three small foods do better than one large piece. When single food items are baked,
always center the food on the rack. If several foods are being baked, space them evenly
on the rack or racks.
Racks Positions
One to four racks can be used simultaneously during convection baking. Place the
rack(s) in the desired position before turning the oven on. Store the unused racks out
of the oven.
Rack position 2 (second from bottom) will probably be used the most for single rack
convection baking.
When baking on more than one rack you do not need to stagger the pans. Allow at
least 1" of space between the oven walls and the pans so the heated air can circulate.
Pans should be placed in center of oven, stacked above each rack.

Regular Bake

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
Desserts
Main Dishes
Oven Meals (1 to 2 racks)
Poultry
Roasts
Rack Positions
One or two racks can be used simultaneously during bake. Place the rack(s) in the
desired position before turning the oven on. Store any unused racks out of the oven.
Rack position 2 (second from bottom) will probably be used the most for single rack
baking.
CAUTION
:
Aluminum foil should never be used to cover the oven racks or
to line the oven bottom. The trapped heat can damage the
porcelain and the heated air cannot adequately reach the food
being baked.
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OVEN USE