Dacor Gas Range, Cooking Manual

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CONVECTION BAKE
This mode uses a fan at the back of the oven to circulate the hot air generated from the bottom heating element, located
under the bake pan. (The upper broil element stays off.) Ideal for even cooking, this mode is best for any roasting, single
and multiple-rack baking, and baking stone items. Cakes, cookies, brownies and pies as well as lasagnas, pizzas, meat pies,
and uncovered casseroles come out great. Racks 2, 3, and 4 counting up from the bottom are the best cooking positions for
convection. Dacor’s ACS18 cookie sheets or a commercial half-sheet pan measuring 12" x 18" should be used in this mode to
allow adequate heat movement around the food. Center the baking sheets on the rack.
BAKE
This mode uses bottom heat only, and not the convection fan or the upper broil element. It works best for foods baked in a
water bath such as creme brulee or for covered dishes like brisket or pot roast. When using BAKE, use rack positions 1 or 2 to
get the food as close to the heat source as possible. This will help the food bake closer to the stated times. Dacor’s ACS18
cookie sheets or a commercial half-sheet pan measuring 12" x 18" should be used to allow adequate heat movement around
the food. Center the baking sheets on the rack.
BROIL/GRILL
This mode only uses the heating element at the top of the oven chamber. No preheating is necessary for broiling, but waiting
5 minutes will allow for a better starting temperature. Foods should be placed 4-6 inches from the surface of the broiler for
best results. Center the broiler pan lengthwise, then push it all the way to the back wall to get the correct broiling position.
Smaller cuts of meat, cut vegetables, breads and some desserts are best for broiling.
Selecting a Baking Mode
M
Direction of Air Flow
Rack Positions
Diagram of Conv Bake airflow
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5
4
3
2
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