Dometic DOTRC11SS, Owner'S Manual

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OPERATION
CONVECTION COOKING
INTRODUCTION
Convection ovens are not new. They have been a favorite of professional bakers for many years. Both
conventional and convection ovens cook food with heat generated by gas or electricity. In a
conventional oven, air remains stationary; the heat rises to the top of the oven and is not evenly
distributed throughout the oven interior. In a convection oven, a fan circulates the warm air. The
continuous flow of warm air around food in a convection oven causes it to be cooked more evenly and
somewhat faster than it can be cooked by motionless air in a conventional oven. Convection cooking,
with its circulating hot, dry air, is a superb cooking method for baked goods, roasts, poultry and other
foods that require a crisp, browned surface.
Your oven uses convection cooking whenever you use the Convection Command Pads.
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Do not cover baking rack with aluminum foil. It interferes with the flow of air that cooks the food.
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Round pizza pans are excellent cooking utensils for many convection-only items.
Choose pans that do not have extended handles.
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Use convection cooking for items like souffles, breads, cookies, angel food cakes, pizza, and for
some meat and fish cooking.
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You do not need to use any special techniques to adapt your favorite oven recipes to convection
cooking; however, you may need to lower some temperatures or reduce some cooking times from the
convection oven cooking directions.
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When baking cakes, cookies, breads, rolls or other baked foods, most recipes call for preheating.
Preheat the empty oven just as you do a regular oven. You can start heavier dense foods such as
meats, casseroles, and poultry without preheating.
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All heatproof cookware or metal utensils can be used in convection cooking.
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As in conventional cooking, the distance of the food from the heat source affects cooking results.
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Use metal utensils only for convection cooking. Never use for microwave or combination cooking
since arcing and damage to the oven may occur.
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After preheating, if you do not open the door, the oven will automatically hold at the preheated
temperature for 30 minutes.
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You can set up to three convection cycles.
(Example for two crust pies: you can set the oven to preheat for baking at 425°F and to finish baking at
350°F.)