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OPERATING INSTRUCTIONS
CONVECTION BAKE:
Convection Bake uses the fan at the back of the oven to circulate the hot air in a
continuous pattern around the food for more precise baking. This circulating air heats
and browns the surface of the food, which allows most foods to be cooked at lower
oven temperatures or in less time than if baked at regular temperature in bake mode. Foods requiring
a longer cooking time, such as large pieces of meat or other foods, can be cooked in low-sided baking
utensils. Air leavened foods, when baked with convection, save you cooking time. Using multiple racks
will save you time as you can cook more foods at the same time. Remember to always Preheat the oven
until the Preheat indicator turns off.
Example of foods suitable for Convection Bake:
- Breads
- Cookies
- Muffins
- Pizzas
- Pies
To get best result using Convection Bake:
Follow the recipe amounts and ingredients,
including the size and shape of the baking utensil
recommended in the recipe.
Do not open the oven door often, rather use the interior light and look through the window.
Never use the oven for storage.
Metal utensils give better results in convection than glass baking utensils. When you are using
glass, it usually is not necessary to lower the cooking temperature.
Use the timer and set it for less than the minimum time in your recipe.
The first time you use a recipe in the convection mode, be sure to note the new baking time for
future use.
Be sure to read the basic information on convection before using the oven for the first time.
Keep in mind that convection baking results vary. Standard bake often yields a more appetizing
appearance in food results compared to convection, but convection allows you to cook more
food products at one time.
Convection Bake is recommended for most multiple rack cooking, especially three or more rack
cooking. Many foods can be prepared on several racks at the same time, such as cookies,
muffins, cakes, pies, pizzas and others. See our web recipes at: www.dcsappliances.com.
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 remain the same as stated in the recipe, but the food should be cooked for
a shorter period of time. The temperature can usually be lowered 25°F and the food will probably
take the same length of time 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 25°F 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 and become
accustomed to the way it bakes.
All manuals and user guides at all-guides.com
- Pastry Crusts
- Puff pastries
- Angel Food Cake
- Souffles
- Chiffon Cake
10
(Convection Bake)
CONV.
BAKE
9
7
8
BAKE
BROIL
CONV.
CONV.
CLEAN
BAKE
ROAST
4
5
6
COOK
STOP
1
2
3
TIME
TIME
TIMER 1
TIMER 2
PROBE
CANCEL
0
CLOCK
OVEN
LIGHT
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