Dacor DYO230 Use And Care Manual

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Dacor DYO230 Use And Care Manual Manual pdf 17 page image

15Operating Your Oven - The BasicsYour Oven's Three Bake Modes• Bake• Surround Bake• Convection BakeBakeUses only the bake element. This mode is thestand-by, non-convection mode. All bakeditems will turn out nicely in this mode.Tips for Using Bake Mode• For best results, use a single rack. See page 34 forsuggested rack positions for various foods. For cook-ing on multiple racks, Dacor recommends using one ofthe 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 theprogress of baking whenever possible.• Use the timers to determine baking time.• Wait until the shortest recommended baking timebefore checking the food. For most baked goods, awooden toothpick placed in the center should comeclean when the food is done.Surround BakeSurround Bake uses both the bake element anda broil element. This mode is best for angel-food cake, fruit cobblers, quick breads, soufflésand cheesecakes baked in a water bath. Egg-leaveneditems turn out best in this mode because they still get anice rise without over-browning or curdling. Thick bat-tered breads, such as banana bread, bake well in thismode because they cook through while providing the cor-rect amount of browning.Convection BakeConvection Bake uses both the bake elementand the convection element and fan. Use thismode for single rack convection baking. Thecombination of the convection fan and bottom heat sourceis best for fruit crisps, custard pies, double-crusted fruitpies, 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 itemscook in a deep pan and require browning on the top andbottom.importantModes that utilize convection tend to have a cooking time that isabout 25% shorter.Adjust and test cooking times for your recipes, especiallythose that are homemade, when converting from standardto convection baking. See the Pure Convection section onpage 14 for additional guidelines.Common Problems When Using the Bake ModeProblem May be caused by What to doCookies burn on thebottom.Oven door opened too often. Set timer to shortest recommended cookingtime and check food when timer beeps. Usedoor window to check food.Incorrect rack position used. Change rack position.Dark, heat absorbing cookie sheets used. Use shiny, reflective cookie sheets.Cookies are too brownon top.Rack position being used is too high. Change rack position.Food placed in oven during preheat. Wait until oven is preheated.Incorrect baking mode being used. See Starting Your Oven - Main Menu onpage 11 for guidelines.Cakes burn on the sidesor are not done in thecenter.Oven temperature too high. Reduce oven temperature.Dark, heat absorbing cake pans used. Use shiny, reflective cake pans.Cakes crack on top. Oven temperature too high. Reduce oven temperature.Cakes are not level. Oven and/or oven rack not level. Level oven and rack as needed.Pies burn around theedges or are not donein the center.Oven temperature too high. Reduce oven temperature.Dark, heat absorbing pans used. Use shiny, reflective pans.Oven and/or rack over-crowded. Reduce number of pans.