Dacor Discovery DYRP36D-C-S, Инструкция по использованию и уходу

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Understanding the Various Oven
Modes
The Oven's Two Pure Convection
Mode
s
• Pure Convection
• Pure Convection Sear
About Pure Convection
Pure Convection uses the convection element
and fan. The uniform air circulation provided by
Pure Convection allows you to use more oven
capacity at once. Use this mode for single rack baking,
multiple rack baking, roasting, and preparation of com-
plete meals. Many foods, such as pizzas, cakes, cookies,
biscuits, muffins, rolls and frozen convenience foods can
be successfully prepared on two or three racks at a time.
Pure Convection is also good for whole roasted duck, lamb
shoulder and short leg of lamb.
IMPORTANT
As a general rule, modes that utilize convection have cooking
times that are about 25% shorter. You may want to set the timer
15 minutes before the shortest stated time and add more time if
necessary.
Some recipes, especially those that are homemade, may
require adjustment and testing when converting from
standard to convection baking. If you are unsure how to
convert a recipe, begin by preparing the recipe using the
standard bake settings.
If the food is not cooked to your satisfaction during this
first convection trial, adjust one recipe variable at a time
(such as cooking time, rack position or temperature) and
repeat the convection test. If necessary, continue adjust-
ing one recipe variable at a time until you get satisfactory
results.
Basic Oven Operation
For multiple rack baking...
• Typically, when baking on two racks, use rack posi -
tions #3 and #5 (counting from the bottom up).
When baking on three racks, use rack positions #2,
#4 and #6.
• When adapting a single rack recipe to multiple rack
baking, it may be necessary to add to the baking time
due to the extra bulk of the food in the oven.
Pure Convection Sear
Pure Convection sear uses the convection ele-
ment and fan. In Pure Convection Sear mode,
the oven cooks the meat 75°F (42°C) higher
than the set temperature for the first 15 minutes. The
resulting browning process sears the surface of the meat
to keep the natural juices from escaping. This mode is
best for game hens, chickens, stuffed and un-stuffed tur-
keys, turkey breasts, pork tenderloin and pork loins.
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