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OVEN USE
Your new professional Dual Fuel range is equipped with
bake and broil cooking elements. The 27” oven bakes at
6,000 Watts while the 27” and 24” oven broils at 4,000
Watts. On the (RD 304 models) the 24” oven bakes at
3,000 watts. The 12” proofing oven (RD 48 models only)
bakes at 3,700 Watts and broils at 3,600 Watts.
Your 27” and 24” (on RD304 Models) new oven (single or
right side) can be used in three cooking modes; convection
bake, regular bake or broil. To help you decide which way
to cook your food read this information first. Remember
this is a new oven and the thermostat has been checked for
accuracy. Your old oven may have had a thermostat that
over the years got a little hot or a little cold. Check your
recipes for the correct time and temperature. Use caution
when using your old ovens time or temperature. You may
have been compensating for your old oven being out of
calibration.
Models DCS RD 484 GG, DCS RD 486 GL and DCS
RD 486 GD have two ovens. The 27” oven on the right
side can be used for standard baking, fan assisted convec-
tion baking, and broiling. It is also self-cleaning. The 12”
oven on the left side, can be used for standard baking,
broiling, and proofing baked goods. It is also ideal for bak-
ing small amounts of food when you don’t want to heat
the large oven.
CONVECTION BAKING
Convection Baking is baking using the fan at the back of
the oven for 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 tem-
perature. 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 (3) 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 preheat-
ing of the oven is reduced considerably because the heat
reaches the food faster as the hot air circulates around the
food.
Foods Suitable to Cook by Convection
Air Leavened Foods (Angel Food Cake, soufflés, cream
puffs, meringue shells)
Appetizers
Breads
Main Dishes
Oven Meals (1 to 3 racks)
Cookies
Poultry
Roasts
REGULAR BAKING
Bake is baking with hot air; there is no fan. The air move-
ment 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 to Cook by Bake
Appetizers
Pies, Cakes
Breads
Desserts
Main Dishes
Oven Meals (1 to 2 racks)
Poultry
Roasts
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 to Cook by Broil
Appetizers
Meats, Poultry, Fish
Top Browning: Casseroles, Breads
OVEN
OVEN COOKING ELEMENTS
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