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CONVECTION BAKE:
Convection Bake uses the fan at the back of the oven for circulating 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 the regular temperature and bake mode. Foods requiring
a longer cooking time, such as large pieces of meat or other foods that 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
- Pizzas
- Pies
- Pastry Crusts
- Puff pastries
To get best result using Convection Bake: follow
the first three recommendations above.
• 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 over 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, 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 you’ll begin to understand the way it bakes.
Operating Instructions ( Convection B ake )
903-fig 07