Convection Baking; Regular Baking; Broiling; Converting Recipes To Convection Baking - DCS RDS-305 Guide D'utilisation Et D'entretien

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
Cookies Main Dishes
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
Desserts Main Dishes
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

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.
Oven Meals (1 to 3 racks)
Roasts
Breads Poultry
Oven Meals (1 to 2 racks)
Poultry Fish
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OVEN USE
Roasts