Capital Precision Series GSCR604GW, Use And Installation Manual

Page: 15 / 44

For roasting, use 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, but they can be used. Use them for
foods that do not require a dark brown crust or
crisping, such as soufflés.
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 rack. If several foods are
being baked, space them evenly on the racks.
RACK POSITIONS
One to four racks can be used simultaneously
during convection baking. Place the rack(s) in the
desired position before turning the oven on. Store
the unused racks out of the oven.
Rack position 2 (second from bottom) will probably
be used the most for single rack convection baking.
When baking on more than one rack you do not
need to stagger the pans. Allow at least 1” of space
between the oven walls and the pans so the heated
air can circulate. Pans should be placed in the
center of the oven, stacked above each rack.
REGULAR BAKE
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 BAKE
Appetizers
Pies, Cakes
Breads
Desserts
Main Dishes
Oven Meals (1 to 2 racks)
Poultry
Roasts
CAUTION: Aluminum foil should never be used to
cover the oven racks or to line the oven bottom.
The trapped heat can damage the porcelain and
the heated air cannot adequately reach the food
being baked.
RACK POSITIONS
One or two racks can be used simultaneously during
bake. Place the rack(s) in the desired position the
before turning the oven on. Store any unused racks
out of the oven.
Rack position 2 (second from bottom) will probably
be used the most for single rack baking.
If you are using two racks simultaneously, be sure to
check the food on the bottom rack sooner than the
minimum time. The food on the lower rack position
may cook slightly faster than the food on the upper
rack, particularly if you are using large baking utensils
so that one is not directly above the other and the
heated air can circulate freely around each pan. Allow
at least one inch of space between the oven walls and
the pans.
If using large or commercial size baking utensils, the
food may take a few extra minutes as the air cannot
circulate as freely as it does with a smaller pan. When
using commercial size baking utensils, use only one
rack as the heat does not have the room to circulate.
GETTING THE BEST RESULTS
BAKING:
• Follow the recipe amount and ingredients,
including the size and shape of the baking utensil
recommended in the recipe.
• Do not open the oven door “just to peek,” use the
interior oven light and look through the window.
• Do not use the oven for storage, especially when
baking in the oven. Extra utensils, not being used
for baking, can affect the food product, baking
time, browning, and end result.
• If you are using glass utensils, lower the
temperature 25°F.
• Use a minute timer and set it for the minimum
time suggested in the recipe.
CONVECTION BAKING
• Follow the first three recommendations above.
• Metal utensils give better results, in convection,
than do glass baking utensils. If you use glass, it
usually is not necessary to lower the temperature
an additional 25°F.
• Use a minute timer and set it for less than
minimum time suggested in the recipe. The first
time you use a recipe in the convection mode, be
sure to note the new baking time on your recipe
for future reference.
• Be sure to read the basic information on convection
before using the oven for the first time , page 14-16.
• Keep in mind that convection baking results vary,
depending on type of product, in many cases
standard bake yields superior results over convection.
U S I N G Y O U R O V E N