DCS I RGSC-305BK - Manual (Page 16)

Oven Use
15
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 Baking
Appetizers
Pies, Cakes
Breads
Desserts
Main Dishes
Oven Meals (1 to 2 racks)
Poultry
Roasts
CONVECTION BROILING
Convection Broiling is cooking by intense infrared radiation supplied by the broil burner while a fan at
the back of the oven circulates hot air in a continuous pattern around the food. Convection broiling
cooks the food with better results for thicker cuts of meat.The meat sears on the outside and retains
more juices and natural flavor inside with less shrinkage.
Foods Suitable for Convection Broiling:
rack position (same positions for broiling)
Thicker Cuts of Meat (1” or more) #3
Thicker, Irregular-sized Pieces of Poultry (1” or more) #3
Thicker Pieces of Fish (1” or more) #3
Top Browning: Casseroles and Breads #3
REGULAR BROILING
Broiling is cooking by intense infrared radiation supplied by the broil burner located at the top of the
oven.
Foods Suitable for Broiling:
rack position
Appetizers #4
Meats, Poultry, Fish (under 1”) #4
Top Browning: Casseroles and Breads #3
NOTE: Broiling uses the same rack positions as convection broiling (see convection broiling above and
page 20 “Oven Rack Position” for more information). The broiler pan for both broiling and
convection broiling should be placed all the way to the back of the oven and centered on the rack
for best results.