Dacor DR30DH, Инструкция по использованию и уходу

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13
Operating the Oven
Understanding the Various Oven
Cooking Modes
The three basic styles of cooking in an oven:
• BAKING - The gentle cooking of dry goods such as
cookies, cakes, soufflés, etc.
• ROASTING - The cooking of meats or vegetables
over a period of time.
• BROILING - Cooking with an intense heat for a short
amount of time.
Bake
Uses only a heat source from below the food. This mode
is the stand-by, non-convection mode. All baked items will
turn out nicely in this mode.
baking tips
• For best results, use a single rack in the lowest posi-
tion when using bake mode. For cooking on multiple
racks, Dacor recommends using one of the convection
modes. See the following pages.
• Follow your recipe’s original cooking time and tem-
perature.
• Do not open the oven door frequently during baking.
Look through the oven door window to check the
progress of baking whenever possible.
• Use the timers to determine baking time.
• Wait until the shortest recommended baking time
before checking the food. For most baked goods, a
wooden toothpick placed in the center should come
clean when the food is done.
12 Hour Timer Feature
The oven’s 12 hour timer feature automatically turns it
off after 12 hours of continuous use. The 12 hour timer
resets if you change the cooking temperature or cooking
mode. This feature does not apply to the cooktop.
The range ships from the factory with this feature
enabled.
To disable or enable the 12 hour timer feature:
• With the oven off, push and hold the TIMER 1 key for
about ten seconds, until the control panel beeps.
“ON” will appear on the display if the 12 hour timer is
enabled.
• Push the SELF CLEAN key to disable (or enable) the
12 hour timer.
• Push START to save the changes and return to the
clock display.
Common Problems When Using Standard Bake Mode
Problem May Be Caused By What to Do
Cookies burn on the bottom. Oven door opened too often. Set timer to shortest recommended cooking
time and check food when timer beeps. Use
door window to check food.
Incorrect rack position used. Change rack position.
Dark, heat absorbing cookie sheets
used.
Use shiny, reflective cookie sheets.
Cookies are too brown on top. Rack position being used is too
high.
Change rack position.
Food placed in oven during pre-
heat.
Wait until oven is preheated.
Cakes burn on the sides or are
not done in the center.
Oven temperature too high. Reduce oven temperature.
Dark, heat absorbing cake pans
used.
Use shiny, reflective cake pans.
Cakes crack on top. Oven temperature too high. Reduce oven temperature.
Cakes are not level. Oven and/or oven rack not level. Level oven and rack as needed.
Pies burn around the edges or
are not done in the center.
Oven temperature too high. Reduce oven temperature.
Dark, heat absorbing pans used. Use shiny, reflective pans.
Oven and/or rack over-crowded. Reduce number of pans.
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