Selecting A Baking Mode - Dacor Wall Manual

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Selecting a Baking Mode

PURE CONVECTION™
This mode uses a third element, located behind the baffle in the back of the oven chamber, and does not draw direct heat
from the bottom nor top elements. Air is circulated by the convection fan. Pure Convection provides the most even heat from
rack-to-rack and is recommended for any single-rack baking in a shallow pan, multirack baking, roasting, and complete
meals. It is especially great for baked goods that are mostly exposed to the convection air in a shallow baking pan. Soufflés,
cakes, cookies, pastries and free-form yeast breads (such as French bread) are a few examples. The more the food itself is
exposed to the convection air, the better this mode will work. When using Pure Convection for roasting, raise the food up on
a V-shaped rack that sits inside a roasting pan. This will allow air to circulate around the roast, lock in juices, and give it a
beautiful golden sear, while shortening the cooking time in most cases.
CONVECTION BAKE
This mode uses the bottom bake element and the fan in the back to circulate the air. There is a small amount of heat from the
top broil element and no heat from the third element. This mode is best for large roasts, turkeys over 25 pounds, earthenware-
baked items, baking stone items, or dense items that need bottom heat in order to cook correctly. Lasagnas, pizzas, pies, and
loaf breads are best in this mode.
BAKE
This mode uses bottom heat only. A small amount of heat comes from the upper element and no heat from the third element.
This mode is best for foods baked in a water bath, such as creme brulee, cheesecake or flan, or items that are completely
covered. In Bake mode, use rack positions 1 or 2 to get the food as close to the heat source as possible. This will help the food
bake closer to the stated times.
STANDARD BROIL
This mode uses the element located in the top of the oven cavity only. Dacor's ECS136 wall oven offers a revolutionary glass
electric broiler. For all broiler types, it is best to preheat the broiler 10 minutes before using it. Foods should be placed 4-6 inch-
es from the surface of the broiler for best results. Center the broiler pan lengthwise, then push it all the way to the back wall to
get the correct broiling position. Smaller cuts of meat, cut vegetables, breads, and some desserts are best for broiling.
CONVECTION BROIL (LOWER DOUBLE OVENS ONLY)
This mode uses the element located in the top of the oven cavity only and heat is circulated by the convection fan. It is an electric
element, and needs a preheat of about 10 minutes in order to cook foods correctly. Center the broiler pan under the broiler for
best results. This mode is best for fish that would normally flake apart when flipped or for thin-cut vegetables. Garlic bread works
well on this mode, too, as the butter seeps into the bread while it browns on top. Larger cuts of meat and poultry are best on
Standard Broil.
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