Dacor Epicure ER30D Use And Care Manual page 17

Understanding the Various Oven Modes
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 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
• Follow your recipe's original cooking time and temperature.
• Do not open the oven door frequently during baking. Look
through the oven door window to check the progress of baking
whenever possible.
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.
Operating the Oven
COMMON PROBLEMS WHEN USING THE BAKE MODE
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.
• Use the timers to determine baking time.
• Use the lowest rack position.
• 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.
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 "Select from..." section 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.
15
WHAT TO DO