Dacor RSE30 Manuel d'utilisateur télécharger pdf (Page 8)

1. In all ovens, rack positions count up from the bottom, rack 1 is the bottom; rack 6 is the top.

2. Oven temperatures range from 135˚F – 555˚F, and can be set in 5- degree increments.

3. Except for Standard Broiling, always allow the oven to preheat fully before adding food. For delicate baked items, allow a

longer preheat to help stabilize the oven temperatures.

4. If using a recipe that requires a “cold oven start,” use the Timed-Delay Feature. See recipe in “How to Program Timed-

Delay Baking” for specific instructions.

5. When converting original single-rack recipes to convection baking, reduce the oven temperature by 25 degrees because

hot air will be circulating around the food in addition to they normal radiant heat. Foods will brown a lot faster than in

Convection mode, therefore the temperature needs to be reduced.

6. In most cases, single-rack baking in Convection mode will take less time. The larger and denser the food, the greater the

time-savings.

7. When foods are placed on multiple racks to bake, the “cold mass“ will initially lower the oven temperature and the oven

will need to heat up to the desired level. Keep in mind that there is a slight increase in baking times for multirack cooking.

8. The rack positions, temperatures and times in the baking, roasting and broiling charts are recommendations only. Each recipe

involves many variables, from ingredients to technique, and the actual times and temperatures may vary because of this.

9. To prevent heat from escaping, develop a habit of looking through the oven door window instead of opening the door to

check cooking progress. In more delicate foods or in multiracked food cooking, this can make a huge difference in baking

evenness. Lost heat from the open door causes the element to come on to compensate, and the recovery time to get

back to the desired temperature can affect the cooking time and outcome of the dish.

10. Be familiar with your oven timers. They will help you keep an eye on your foods.

11. For best results, measure ingredients carefully and follow tested recipes. This is especially important in baked goods,

which can be more temperamental than other foods.

12. To rise yeast breads in the oven: Turn on the oven’s halogen light and place the dough in a covered greased bowl. The

lights will emit just enough heat to proof yeast breads. You can also turn the oven onto Standard Bake at 135˚F. Then just

before placing the dough in the oven, turn off the heat and turn on the halogen lights. The insulation around the oven

chamber will retain heat and provide a draft-free environment to rise yeast breads.

RECOMMENDED BAKEWARE

• If purchasing bakeware, there are two special pans required for convection cooking: 1) low-rimmed, light colored aluminum

cookie sheets and 2) a roasting pan with a V-shaped rack that fits inside. Almost any bakeware will work in this oven, if it

is covered dish or a thicker, denser pan, use the Convection Bake or Standard Bake mode.

• Follow the recipe’s recommendation for pan size and type.

• Shiny, reflective pans are best for cakes, quick breads, muffins, cookies, and pies. This will prevent the crust from

browning too fast, as a darker finish may cause it to do so.

• Medium-gauge aluminum sheets with low sides are best in the Convection modes because air is able to circulate fully

around the food.

• Bake most frozen foods in their original foil containers, and place on a cookie sheet. Follow the package recommendations

for baking.

•When using glass bakeware, lower the temperature by 25 degrees – a recommendation made by most glass cookware

manufacturers. When using glass bakeware in the Convection Mode, only lower the temperature 25 degrees.

PAN PLACEMENT TIPS

• Place the long side of cookie sheets and pans horizontally on oven rack for even heat coverage.

•When using Standard Bake or Convection Bake mode, leave 2 inches of space around all sides of the pan to allow the

heat to rise.

•When using the Convection modes, remember to keep the pans forward and away from the convection filter to ensure

proper airflow throughout the oven chamber.

• Aluminum foil may be used on the oven racks to catch overspill and also to cover foods during the baking process in any

mode. DO NOT, however, line the bottom of the oven with aluminum foil. During self-cleaning, remove any foil along with

the oven racks.

Convection Baking Tips

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Dacor RSE30 Manuel d'utilisateur Page 8

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