Dacor ERD30 User Manual - Epicure Range - Page 10

Operating Your Range Basic Oven Operation (Cont.) 6. When the desired temperature is attained, the Preheat cycle is complete. The clock will beep once and "PRE" and "ON" will disappear from the display. (From this time forward, the "ON" display will cycle on and off with the heating elements). Carefully place the food onto the desired rack(s) within the preheated oven. 7. Dacor recommends that you set the minute timer to time the cooking process. 8. When the time expires and/or the food is done cooking, press the CANCEL • SECURE key to turn off the oven. NOTE: Allowing the oven to completely pre-heat prior to placing food in the oven will avoid excessive browning of the food. After the oven signals that pre-heat is complete, allow 3-5 more minutes for the heat patterns to normalize in the oven and then place your food inside. Baking Tips There are two baking modes: Pure Convection and convection bake. Convection Bake Tips • As a general rule, a convection mode will allow preparation of most foods at reduced temperatures for shorter periods of time, while also producing superior results. • Typically you can reduce standard temperature by 25˚F and cook for 10% less time. Baked goods will have golden-brown crusts with flaky textures, and meats will have crispy exteriors with succulent juices sealed inside. • To convert conventional bake recipes to convection recipes, reduce temperature by 25˚F and the cooking time by approximately 10%. • Some recipes, especially those that are homemade, may require adjustment and testing when converting from standard to convection modes. If unsure how to convert a recipe, begin by preparing the recipe in bake mode. After achieving acceptable results this way, follow the convection guidelines listed. If the food is not prepared to your satisfaction during this first convection trial, adjust only one recipe variable at a time (such as cooking time, rack position or temperature) and repeat the convection test. If necessary, continue adjusting one recipe variable at a time until you achieve satisfactory results. Tips for All Baking Modes • Do not open the oven door frequently during baking. Look through the door window to check the progress of baking whenever possible. • Use the minute timers to time baking functions. • Wait until the shortest recommended baking time before checking food. For baked goods, a wooden pick placed in the center should come clean when the food is done. • Measure ingredients carefully and follow tested recipes for best baking results. Bakeware Tips: • Use the pan size and type recommended by the recipe to ensure best results. • Cakes, quick breads, muffins and cookies should be baked in shiny, reflective pans for light, golden crusts. • Medium gauge aluminum sheets with low sides should be used when preparing cookies, biscuits and cream puffs. • Bake most frozen foods in their original foil containers placed on a flat cookie sheet. Follow the package recommendations. • When using glass bakeware, reduce the recipe temperature by 25˚F, except when baking pies or yeast breads. • Follow the standard recipe baking time for pies and yeast breads. • Avoid the use of old, darkened pans. • Warped, dented, stainless steel and tin-coated pans heat unevenly and will not give uniform baking results. Tips for Pan Placement: • Place pans carefully on the oven racks. Turn pans on the racks so that the long sides run left to right, parallel to the door. • Adjustments to recipe times and temperatures need to be made when baking at high altitudes. Consult a cookbook on high-altitude cooking or contact the Home Economics Department at your state university for specific recommendations. NOTE: For common baking problems refer to your Dacor cookbook. Your complimentary cookbook was packed with your range. If you did not receive your cookbook, please contact Dacor at (800) 793-0093 or at www.Dacor.com. 8