Dacor ER30DSR Use & Care Manuals - Page 17

Operating the Oven 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. • Do not open the oven door frequently during baking. Look through the oven door window to check the progress of baking whenever possible. Baking Tips • Use the timers to determine baking time. • For best results, use a single rack in the lowest posi- • Use the lowest rack position. tion when using bake mode. For cooking on multiple • Wait until the shortest recommended baking time racks, Dacor recommends using one of the convection before checking the food. For most baked goods, a modes. See the following pages. Follow your recipe's wooden toothpick placed in the center should come original cooking time and temperature. clean when the food is done. Common Problems When Using Standard Bake Mode Problem May Be Caused By What to Do Cookies burn on the bottom. Cookies are too brown on top. Oven door opened too often. Incorrect rack position used. Dark, heat absorbing cookie sheets used. Rack position being used is too high. 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. Food placed in oven during preheat. Incorrect baking mode being used Cakes burn on the sides or are not done in the center. Cakes crack on top. Cakes are not level. Oven temperature too high. Dark, heat absorbing cake pans used. Oven temperature too high. Oven and/or oven rack not level. 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. Pies burn around the edges or are not done in the center. Oven temperature too high. Dark, heat absorbing pans used. Oven and/or rack over-crowded. Reduce oven temperature. Use shiny, reflective pans. Reduce number of pans. 15