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Operating Your Oven - The Basics
Your Oven's Three Bake Modes
•
Bake
•
Surround Bake
•
Convection Bake
Bake
Uses only the bake element. This mode is the
stand-by, non-convection mode. All baked
items will turn out nicely in this mode.
Tips for Using Bake Mode
•
For best results, use a single rack. See page 36 for
suggested rack positions for various foods. For cook-
ing on multiple racks, Dacor recommends using one of
the convection modes.
•
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.
Common Problems When Using the Bake Mode
Problem
Cookies burn on the
bottom.
Cookies are too brown
on top.
Cakes burn on the sides
or are not done in the
center.
Cakes crack on top.
Cakes are not level.
Pies burn around the
edges or are not done
in the center.
May be caused by
Oven door opened too often.
Incorrect rack position used.
Dark, heat absorbing cookie sheets used.
Rack position being used is too high.
Food placed in oven during preheat.
Incorrect baking mode being used.
Oven temperature too high.
Dark, heat absorbing cake pans used.
Oven temperature too high.
Oven and/or oven rack not level.
Oven temperature too high.
Dark, heat absorbing pans used.
Oven and/or rack over-crowded.
Surround Bake
Surround Bake uses both the bake element and
a broil element. 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 bat-
tered breads, such as banana bread, bake well in this
mode because they cook through while providing the cor-
rect amount of browning.
Convection Bake
Convection Bake uses both the bake element
and the convection element and fan. Use this
mode for single rack convection baking. The
combination of the convection fan and bottom heat source
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 earthen-
ware clay pots are best in this mode. Most of these items
cook in a deep pan and require browning on the top and
bottom.
Modes that utilize convection tend to have a cooking time that is
about 25% shorter.
Adjust and test cooking times for your recipes, especially
those that are homemade, when converting from standard
to convection baking. See the Pure Convection section on
page 16 for additional guidelines.
Set timer to shortest recommended cooking
time and check food when timer beeps. Use
door window to check food.
Change rack position.
Use shiny, reflective cookie sheets.
Change rack position.
Wait until oven is preheated.
See Starting Your Oven - Main Menu on
page 13 for guidelines.
Reduce oven temperature.
Use shiny, reflective cake pans.
Reduce oven temperature.
Level oven and rack as needed.
Reduce oven temperature.
Use shiny, reflective pans.
Reduce number of pans.
17
IMPORTANT
What to do
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