8
Operating Your Range
Basic Oven Operation (Cont.)
When the desired temperature is attained, the
6.
Preheat cycle is complete. The clock will beep
once and
“PRE”
and
“ON”
will disappear from
the display. (From this time forward, the
“ON”
display will cycle on and off with the heating ele-
ments). Carefully place the food onto the desired
rack(s) within the preheated oven.
Dacor recommends that you set the minute
7.
timer to time the cooking process.
When the time expires and/or the food is done
8.
cooking, press the
CANCEL • SECURE
key to
turn off the oven.
NOTE:
Allowing the oven to completely pre-heat
prior to placing food in the oven will avoid excessive
browning of the food. After the oven signals that
pre-heat is complete, allow 3-5 more minutes for
the heat patterns to normalize in the oven and then
place your food inside.
Baking Tips
There are two baking modes: Pure Convection and
convection bake.
Convection Bake Tips
As a general rule, a convection mode will allow
•
preparation of most foods at reduced tempera-
tures for shorter periods of time, while also
producing superior results.
Typically you can reduce standard temperature
•
by 25˚F and cook for 10% less time. Baked
goods will have golden-brown crusts with flaky
textures, and meats will have crispy exteriors
with succulent juices sealed inside.
To convert conventional bake recipes to convec-
•
tion recipes, reduce temperature by 25˚F and
the cooking time by approximately 10%.
Some recipes, especially those that are home-
•
made, may require adjustment and testing when
converting from standard to convection modes.
If unsure how to convert a recipe, begin by pre-
paring the recipe in bake mode. After achieving
acceptable results this way, follow the convection
guidelines listed. If the food is not prepared to
your satisfaction during this first convection trial,
adjust only one recipe variable at a time (such
as cooking time, rack position or temperature)
and repeat the convection test. If necessary,
continue adjusting one recipe variable at a time
until you achieve satisfactory results.
Tips for All Baking Modes
Do not open the oven door frequently during
•
baking. Look through the door window to check
the progress of baking whenever possible.
Use the minute timers to time baking functions.
•
Wait until the shortest recommended baking
•
time before checking food. For baked goods, a
wooden pick placed in the center should come
clean when the food is done.
Measure ingredients carefully and follow tested
•
recipes for best baking results.
Bakeware Tips:
Use the pan size and type recommended by the
•
recipe to ensure best results.
Cakes, quick breads, muffins and cookies should
•
be baked in shiny, reflective pans for light,
golden crusts.
Medium gauge aluminum sheets with low sides
•
should be used when preparing cookies, biscuits
and cream puffs.
Bake most frozen foods in their original foil con-
•
tainers placed on a flat cookie sheet. Follow the
package recommendations.
When using glass bakeware, reduce the recipe
•
temperature by 25˚F, except when baking pies
or yeast breads.
Follow the standard recipe baking time for pies
•
and yeast breads.
Avoid the use of old, darkened pans.
•
Warped, dented, stainless steel and tin-coated
•
pans heat unevenly and will not give uniform
baking results.
Tips for Pan Placement:
Place pans carefully on the oven racks. Turn
•
pans on the racks so that the long sides run left
to right, parallel to the door.
Adjustments to recipe times and temperatures
•
need to be made when baking at high altitudes.
Consult a cookbook on high-altitude cooking
or contact the Home Economics Department at
your state university for specific recommenda-
tions.
NOTE:
For common baking problems refer to your
Dacor cookbook. Your complimentary cookbook was
packed with your range. If you did not receive your
cookbook, please contact Dacor at (800) 793-0093
or at www.Dacor.com.
