Convection Baking Tips - Dacor Wall Manual

Convection Baking Tips

1. In all ovens, oven rack positions count up from the bottom, rack 1 is the bottom; rack 6 is the top.
2. Oven temperatures range from 135˚F – 555˚F, and can be set at 5- degree increments.
3. Always allow the oven to preheat fully before adding food. For delicate baked items, best to allow for a longer preheat to
help stabilize the oven temperatures.
4. If using a recipe that requires a "cold oven start," use the Timed-Delay Feature. See Cream Cheese Pound Cake recipe to
learn how to program Timed-Delay Baking.
5. When converting original single-rack recipes to convection baking, reduce the oven temperature by 25 degrees. Keep in
mind that hot air is circulating around the food in addition to the normal radiant heat. Foods will brown a lot faster in
Convection mode, therefore the temperature would need to be reduced.
6. In most cases, single-rack baking in Convection mode will take less time. The larger and denser the food, the greater the
time-savings.
7. When foods are placed on multiple racks to bake, the "cold mass" will initially lower the oven temperature and the oven
will need to heat up to the desired level. Keep in mind that there is a slight increase in baking times for multirack cooking.
8. The rack positions, temperatures and times in the baking, roasting and broiling charts are recommendations only. Each recipe
involves many variables, from ingredients to technique, and the actual times and temperatures may vary because of this.
9. To prevent heat from escaping, develop a habit of looking through the oven door window instead of opening the door to
check cooking progress. In more delicate foods or in multiracked food cooking, this can make a huge difference in baking
evenness. Lost heat from the open door causes the element to come on to compensate, and the recovery time to get back
to the desired temperature can affect the cooking time and outcome of the dish.
10. Be familiar with your oven timers. These will help you keep an eye on your foods.
11. For best results, measure ingredients carefully and follow tested recipes. This is especially important in baked goods,
which can be more temperamental than other foods.
12. To rise yeast breads in the oven. Turn on the oven's halogen light and place the dough in a covered greased bowl. The
lights will emit just enough heat to proof yeast breads. You can also turn the oven onto Standard Bake at 135˚F. Then just
before placing the dough in the oven, turn off the heat and turn on the halogen lights. The insulation around the oven
chamber will retain heat and provide a draft-free environment to rise yeast breads.
RECOMMENDED BAKEWARE
• If purchasing bakeware, there are two special pans required for convection cooking: 1) low-rimmed, light colored aluminum
cookie sheets and 2) a roasting pan with a V-shaped rack that fits inside. Almost any bakeware will work in this oven, if it is
covered dish or a thicker, denser pan, use the Convection Bake or Standard Bake mode.
• Follow the recipe's recommendation for pan size and type.
• Shiny, reflective pans are best for cakes, quick breads, muffins, cookies, and pies. This will prevent the crust from browning
too fast, as a darker finish may cause it to do so.
• Medium-gauge aluminum sheets with low sides are best in the Convection modes because air is able to circulate fully
around the food.
• Bake most frozen foods in their original foil containers, and place on a cookie sheet. Follow the package recommendations
for baking.
• When using glass bakeware while in the Pure Convection Mode, only lower the temperature 25 degrees.
PAN PLACEMENT TIPS
• Place the long side of cookie sheets and pans horizontally on oven rack for even heat coverage.
• When using Standard Bake or Convection Bake mode, leave 2 inches of space around all sides of the pan to allow the
heat to rise.
• When using the Convection modes, remember to keep the pans forward and away from the convection filter to ensure
proper airflow throughout the oven chamber.
• Aluminum foil may be used on the oven racks to catch overspill and also to cover foods during the baking process in any
mode. DO NOT, however, line the bottom of the oven with aluminum foil. During self-cleaning, remove any foil along with
the oven racks.
4