Cooking Modes; Baking Tips; Convection Bake - Dacor Renaissance RR30NFS Use And Care Manual

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.
1

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.
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
2
Common Problems When Using Standard 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 pre-
heat.
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.
Your range offers three convection cooking
modes:
•

Convection Bake

• Convection Roast
• Pure Convection
As a general rule, in the convection modes, the cook-
ing time is about 25% shorter. Set the timer 15 minutes
before the shortest stated time and add more time if
necessary.
For pure convection and convection bake Modes:
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. After achieving acceptable results
in standard bake mode, adjust the convection cooking
times according to the guidelines above. 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 con-
vection test. If necessary, continue adjusting one recipe
variable at a time until you get satisfactory results.
Convection Bake
Use this mode for single rack 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 earthenware clay pots are
best in this mode. Most of these items cook in a deep pan
and require browning on the top and bottom.
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.
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.
11
1 2
1 2
What to Do