Dacor DO230 Use & Care Manuals - Page 15

Pure Convection, Convection Bake

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Operating Your Oven Your oven offers three convection cooking modes: • Pure Convection • Convection bake • Convection roast As a general rule, in the convection modes time is about 25% shorter. Set the timer 15 minutes before the shortest stated time and add more time if necessary. When cooking in Pure Convection and convection bake modes... Some recipes, especially those that are homemade, may require adjustment and testing when converting from standard to convection baking. If you are unsure how to convert a recipe, begin by preparing the recipe using the standard bake settings. If the food is not cooked to your satisfaction during this first convection trial, adjust 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 get satisfactory results. Multiple Rack Baking in Pure Convection Mode • Typically, when baking on two racks, use rack positions #1 and #3 or #2 and #4 (counting from the bottom up) for best results. When cooking a full meal, use rack positions #1, #3 and #5 for best results. • When adapting a single rack recipe to multiple rack baking, it may be necessary to add to the baking time due to the extra bulk of the food in the oven. 6 5 4 3 2 1 Pure Convection The uniform air circulation provided by Pure Convection allows you to use more oven capacity at once. Use this mode for single rack baking, multiple rack bakin1g, roa2sting, and preparation of complete meals. Many foods, such as pizzas, cakes, cookies, biscuits, muffins, rolls and frozen convenience foods can be successfully prepared on two or three racks at a time. Pure Convection is also good for whole roasted duck, lamb shoulder and short leg of lamb. AIR FLOW Convection Bake Use this mode for single rack baking. The combination of the convection fan and bottom heat source is best for fruit crisps, custard pies, double-crusted fruit pies, q1u1iches22, yeast breads in a loaf pan and popovers. Also, items baked in a deep ceramic dish or earthenware clay pots are best in this mode. Most of these items cook in a deep pan and require browning on the top and bottom. 13

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Operating Your Oven
Your oven offers three convection cooking
modes:
Pure Convection
•
Convection bake
•
Convection roast
•
As a general rule, in the convection modes time is about
25% shorter. Set the timer 15 minutes before the shortest
stated time and add more time if necessary.
When cooking in Pure Convection and
convection bake modes...
Some recipes, especially those that are homemade, may
require adjustment and testing when converting from
standard to convection baking. If you are unsure how to
convert a recipe, begin by preparing the recipe using the
standard bake settings.
If the food is not cooked to your satisfaction during this
first convection trial, adjust one recipe variable at a time
(such as cooking time, rack position, or temperature) and
repeat the convection test. If necessary, continue adjust-
ing one recipe variable at a time until you get satisfactory
results.
Pure Convection
The uniform air circulation provided by Pure Convection
allows you to use more oven capacity at once. Use this
mode for single rack baking, multiple rack baking, roast-
ing, and preparation of complete meals. Many foods,
such as pizzas, cakes, cookies, biscuits, muffins, rolls and
frozen convenience foods can be successfully prepared on
two or three racks at a time. Pure Convection is also good
for whole roasted duck, lamb shoulder and short leg of
lamb.
Multiple Rack Baking in Pure Convection
Mode
Typically, when baking on two racks, use rack posi-
•
tions #1 and #3 or #2 and #4 (counting from the
bottom up) for best results. When cooking a full meal,
use rack positions #1, #3 and #5 for best results.
When adapting a single rack recipe to multiple rack
•
baking, it may be necessary to add to the baking time
due to the extra bulk of the food in the oven.
Convection Bake
Use this mode for single rack baking. The combination of
the convection fan and bottom heat source is best for fruit
crisps, custard pies, double-crusted fruit pies, quiches,
yeast breads in a loaf pan and popovers. Also, items
baked in a deep ceramic dish or earthenware clay pots are
best in this mode. Most of these items cook in a deep pan
and require browning on the top and bottom.
AIR FLOW
1
2
3
4
5
6