Dacor Wall Oven Use & Care Manual - page 14
12
13
Deluxe features (Continued)
Baking modes:
Description:
Jump-In Temperature/Cooking Suggestions:
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.
Jump-in temperature: 350°F. Follow original times
and temperatures.
PURE
CONVECTION™
Uses only convection heat. Best for multiple rack
items, cakes, tarts, puff pastries, cookies, free form
yeast breads, scones, muffins, and yeast rolls. This
mode is best for light colored and delicate baked
goods.
Jump-in temperature: 325°F. Lower standard recipes
by 25°F. For baking time, use the lowest stated
time in the recipe and add more time if necessary. If
multiple-rack baking with 3 or more racks, increase
time by 5-15 minutes on average.
SURROUND BAKE
Uses heat sources that are above and below the
food. This mode is best for angel-food cake, fruit
cobblers, quick breads, soufflés, and cheesecakes
baked in a water bath. Egg-leavened items turn out
best in this mode because they still get a nice rise
without over-browning or curdling. Thick battered
breads, such as banana bread, bake well in this
mode because they cook through while providing the
correct amount of browning.
Jump-in temperature: 350°F. No temperature or time
adjustments are necessary in this mode.
CONVECTION BAKE Uses a combination of convection cooking and a
heat source below the food. This mode is best for
fruit crisps, custard pies, double-crusted fruit pies,
quiches, yeast breads in a loaf pan, and popovers.
Also, items baked in a deep ceramic dish or
earthenware clay pots are best in this mode. These
are items in a deep pan that require browning on the
top and bottom.
Jump-in temperature: 325°F. Lower standard recipes
by 25°F. Since these items require a longer cook
time, convection bake time is on average about 25%
shorter. Set timer 15 minutes before the lowest stated
temperature and add more time if necessary.
SURROUND
CONVECTION BAKE
Uses a combination convection cooking and heat
sources above and below the food. This mode is best
for bagels, biscuits, and pretzels. These thin items
are often in a shallow pan and require dark browning
on the top and bottom. This mode will provide the
quickest cook time and the darkest overall browning
for baked goods.
Jump-in temperature: 325°F. Lower standard recipes
by 25°F. Since these items cook for a very short
period of time, there are no time adjustments.
Baking Modes
•
The main menu will appear.
BAKE
PURE
CONV
SURR
BAKE
CONV
BAKE
SURR
CONV
HELP
▲ UPPER
12:25 PM
SELECT A BAKING MODE
The three basic styles of cooking in an oven are:
•
Baking:
The gentle cooking of dry goods such as cookies,
cakes, soufflés, etc.
•
Roasting:
The cooking of meats over a period of time.
•
Broiling:
Cooking with an intense heat for a short amount of
time.
As seen on the main menu diagram, there are 3 options available.
When one of these 3 keys is pressed, the mode options available
for that style of cooking appear on the screen. When you
select a mode option for a particular cooking style the “jump-in”
temperature is shown for that mode. This is the temperature that
will automatically come up when you select the mode. To change
the temperature, just enter the desired temperature on the number
keypad and press
START
.
Baking
When you press the
BAKING
key on the main menu, the
BAKING
menu appears.
BAKE
PURE
CONV/SEAR
PURE
CONVECTION
MAX
BROIL
DACOR
GUIDE
MAIN
MENU
▲ UPPER
▼ LOWER
12:25 PM
BAKING
ROASTING
BROILING
ADDITIONAL
SETTINGS
SAVED
GUIDE
MORE
▲ UPPER
▼ LOWER
12:25 PM
main menu
The main menu allows you to access your oven’s deluxe features
and cooking modes.
•
To access the main menu, press the
mAIN mENU
key on the
home screen.