DCS RDV2-304, Руководство пользователя

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18
COOKING GUIDE
Oven cooking guidelines
IMPORTANT!
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Use all the oven modes with the oven door closed.
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Never use aluminum foil to cover the oven shelves or to line the floor of the oven. The
trapped heat can irreversibly damage the enamel and may even cause fire.
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Do not place water, ice, or any dish or tray directly on the oven floor, as this will
irreversibly damage the enamel.
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Do not cover the broil pan with aluminum foil. This will catch the grease and could
cause fire.
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Do not use plastic wrap or wax paper in the oven.
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For food safety reasons, do not leave food in the oven for longer than two hours
before and after cooking or defrosting. This is to avoid contamination by organisms
which may cause food poisoning. Take particular care during warmer weather.
BAKING
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For best results when baking, always preheat your oven. The broil element may turn on
for a short time while the oven is heating up. Depending on the temperature and the
size of the oven, preheating will take around 10-20 minutes. The temperature dial will
turn from white to orange when the preset temperature is reached.
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Your cookware will influence baking times. Dark pans absorb the heat more quickly than
reflective pans; glass cookware may require a lower temperature.
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Avoid opening the oven door frequently during baking. Do not open the oven door until
at least ¾ through the suggested baking time.
Shelf Position Guide
Place your baking on a shelf that will have the top of your pan near the center of the
oven cavity.
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If you have a 48” range, the main oven is ideal for multi-shelf baking or baking larger
quantites. For smaller quantities baked on a single shelf, use the secondary oven.
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Arrange pans and food items evenly on the shelves. Make sure pans do not touch each
other or the sides of the oven. When baking a single item, always center the item on the
oven shelf. If baking on multiple shelves, make sure you stagger items on the shelves so
that one is never directly above another.
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When baking a single item, shelf position 2 is the most frequently used. See ‘Cooking
Charts’ for more shelf position suggestions.