Dacor EO127 Use & Care Manuals - Page 17

Deluxe Features As seen on the main menu diagram on the facing page, there are 3 options available. When one of these three keys is touched, the mode options available for that style of cooking appear on the screen. When you select a mode option for a particular cooking style the "jump-in" temperature is shown for that mode. This is the temperature that will automatically come up when you select the mode. To change the temperature, just enter the desired temperature on the number keypad and touch START. Baking When you touch the BAKING key on the main menu, the BAKING menu appears. ▲ UPPER BAKE 12:25 PM SELECT A BAKING MODE PURE CONV SURR BAKE CONV BAKE SURR CONV HELP Baking Modes Baking Modes: BAKE PURE CONVECTION™ SURROUND BAKE CONVECTION BAKE SURROUND CONVECTION BAKE Description: Jump-In Temperature and Cooking Suggestions: 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. Jump-in temperature: 350°F. Follow original times and temperatures. Uses only convection heat. Best for multiple rack items, cakes, tarts, puff pastries, cookies, free form yeast breads, scones, muffins, and yeast rolls. This mode is best for light colored and delicate baked goods. Jump-in temperature: 325°F. Lower standard recipes by 25°F. For baking time, use the lowest stated time in the recipe and add more time if necessary. If multiple-rack baking with 3 or more racks, increase time by 5-15 minutes on average. Uses heat sources that are above and below the food. This mode is best for angel-food cake, fruit cobblers, quick breads, soufflés, and cheesecakes baked in a water bath. Egg-leavened items turn out best in this mode because they still get a nice rise without over-browning or curdling. Thick battered breads, such as banana bread, bake well in this mode because they cook through while providing the correct amount of browning. Jump-in temperature: 350°F. No temperature or time adjustments are necessary in this mode. Uses a combination of convection cooking and a heat source below the food. This mode is best for fruit crisps, custard pies, doublecrusted 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. These are items in a deep pan that require browning on the top and bottom. Jump-in temperature: 325°F. Lower standard recipes by 25°F. Since these items require a longer cook time, convection bake time is on average about 25% shorter. Set timer 15 minutes before the lowest stated temperature and add more time if necessary. Uses a combination convection cooking and Jump-in temperature: 325°F. Lower standard heat sources above and below the food. This recipes by 25°F. Since these items cook for a mode is best for bagels, biscuits, and pretzels. very short period of time, there are no time These thin items are often in a shallow pan and adjustments. require dark browning on the top and bottom. This mode will provide the quickest cook time and the darkest overall browning for baked goods. 15