DCS WOSD-227 - Manuel (Page 12)

11
OPERATING INSTRUCTIONS (Convection Bake)
Selecting Utensils for Convection
Bake:
Cooking by convection does not require
any specially designed baking utensil.
However, consider the material, the size
and the shape of the utensil, as they will all
affect the baking time, the palatability and
the appearance of the finished product.
Metal bakeware (aluminum, steel and cast
iron) all result in the fastest cooking time
and best end product. Aluminum pans
work well for all types of baked goods. For
the best browning when baking pies and
breads, use a pan with a dark or dull finish
that absorbs heat. A shiny finish works best
for cakes and cookies, since it reflects some
of the heat and provides a less intensive cooking surface. For roasting, use the bottom of the broil pan
and elevate the meat on a metal roasting rack. Glass ceramic or glass utensils do not conduct heat as
well as metal; so use them for foods that do not require a dark brown crust or crisping, such as souffles.
Baked items cook more quickly and evenly if they are individually smaller in size, i.e., two or three small
foods do better than one large piece. When single food items are baked, always center the food on the
rack. If several foods are being baked, space them evenly on the rack or racks.
USING THE CONVECTION BAKE MODE:
Convection Bake mode uses the convection and hidden bake heating elements.
1. Press Conv. Bake function key. Press the number keys to set a convection bake temperature
from 100°F to 550°F.
2. Conv. Bake, Preheat and On will be displayed. The actual temperature in the oven will be
displayed until it reaches the set temperature.When it reaches the set temperature, it will chime
once and the words On and Preheat will go out. The oven is now ready to cook. The word
On
will be displayed whenever the oven requires more heat to stay at the set temperature.
Note: During Convection Bake, when the oven door is open, the oven will not heat. The word On may
appear in the display, but this only indicates the oven is below temperature, and will resume nor-
mal operation when the door is closed.
The oven cooling blower(s) may come on and go off automatically when cooking in
convection bake.
During Preheat for Convection Bake:
The hidden bake, hidden convection, and the outer broil elements will cycle on and off and the
convection motor will operate. After
Preheat, only the hidden bake and convection elements will
operate, along with the convection motor.
Note: Please refer to the Temperature guidelines from FSIS on page 9 when baking meat, egg
dishes or casseroles.
PROBE
CLOCK
TIMER 1 COOK
TIME
CONV.
BAKE CLEAN BAKE BROIL CONV.
ROAST
STOP
TIME TIMER 2
OVEN LIGHT
7 8 9
4 5
1 2 3
6
0
CANCEL
DURING CONVECTION BAKE
COOLING
FAN
VENT
HIDDEN
BAKE
ELEMENT
HIDDEN
CONVECTION
ELEMENT
CONVECTION FAN