Dacor Wall Ovens, Manual

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Discovery Controller Modes
BAKING
PURE CONVECTION™
This mode uses the rear heating element and convection fan only. It is best for light colored and delicate baked goods. Lower
the oven temperature by 25 degrees. For baking time, use the lowest stated time in the recipe, adding more time as needed.
If multiple- rack baking with 3 or more racks, increase time by an average of 5-15 minutes.
Best for:
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Cakes
•
Scones
•
Tarts
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Muffins
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Puff Pastry
•
Yeast Rolls
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Cookies
•
Multiple Rack
•
Free Form Yeast Breads
•
Angel Food Cake
CONVECTION BAKE
This mode uses bottom heat and the convection fan. Items baked in a deep ceramic dish or earthenware clay pots are best in
this mode. These are foods in a deep pan that require browning on the top and bottom. Lower oven temperature by 25 degrees.
Since these items require a longer cook time, time savings are on average about 25%. Set timer 15 minutes before the lowest
stated time, adding more time as needed.
Best for:
•
Fruit Crisps
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Quiches
•
Custard Pies
•
Yeast Bread in a Loaf Pan
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Double-Crusted Fruit Pies
•
Popovers
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Lasagnas
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Pizzas
SURROUND CONVECTION BAKE
This mode uses top heat, bottom heat and the convection fan. It is best for thin items that are often baked in a shallow pan and
require dark browning on the top and bottom. They usually have a very short cook time. This mode will provide the quickest cook
time and the darkest overall browning for baked goods. Lower oven temperature by 25 degrees. Since these items cook for a
very short period of time, there are no time adjustments.
Best for:
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Bagels
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Biscuits
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Soft Pretzels
SURROUND BAKE
This mode uses top and bottom heat. Egg- leavened items turn out best in this mode because they still get a nice rise without
over-browning or curdling. Thick- battered quick breads, such as banana bread, are good on this mode because they cook
through while providing the correct amount of browning. No temperature or time adjustments are necessary in this mode.
Best for:
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Fruit Cobblers
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Soufflés
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Quick Breads
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Cheesecakes and Cheesecakes baked in a water bath
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Wall Oven Table of Contents
MULTIPLE RACK MEALS
A Cozy Family Dinner
Walnut-Crusted Rack of Lamb with Vegetable Sauce . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .123
Mom’s Potato Cheese Casserole . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .123
Roasted Baby Vegetables . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .124
Individual Chocolate Souffles . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .124
A Spring Dinner
Maple-Glazed Salmon . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .125
Spring Rice Pilaf . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .125
Oven-Roasted Asparagus . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .126
Rosemary Focaccia . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .126
Cream Puffs with Light Whipped Cream and Fruit Compote . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .127
Mother’s Day Brunch
Savory Spinach Frittata . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .128
Lemon Blueberry Muffins . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .128
Home Fries with Roasted Bell Peppers . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .129
Roasted Pears with Caramel Sauce and Hazelnuts . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .129
Common Baking Problems and Solutions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 130-131
Glossary of Culinary Terms . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .132-133
Weights and Measures . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 134
Minimum Safe Internal Temperatures for Various Foods . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 134
For more recipes, please visit our website at www.dacor.com.
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