Dacor EO127 Use & Care Manuals - Page 18

Deluxe Features About Pure Convection Baking • Some recipes, especially those that are homemade, may require adjustment and testing when convert- • The uniform air circulation provided by Pure Convection allows you to use the full capacity of your oven. You can successfully prepare food, like cakes, cookies, muffins, and rolls on 2 or 3 racks at the same time. You can also prepare complete meals using multiple racks. ing from standard baking to convection baking. If you are unsure how to convert a recipe, begin by preparing the recipe using the standard bake settings. After achieving acceptable results, follow the convection guidelines below. 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, AIR FLOW rack position or temperature) and repeat the convection test. If necessary, continue adjusting one recipe variable at a time until you get satisfactory results. • As a general rule, to convert conventional standard bake recipes to convection recipes, reduce the temperature by 25˚F and the cook time by approximately 10%. Pure Convection - Direction of Airflow Baking Tips • Do not open the oven door frequently during baking. Look through the oven door window to check the progress of baking whenever possible. • Use the oven timers to determine baking time. • Wait until the shortest recommended baking time before checking food. For most baked goods, a wooden pick placed in the center should come clean when the food is done. Problem: Cookies burn on the bottom. Cookies are too brown on top. Cakes burn on the sides or are not done in the center. Cakes crack on top. Cakes are not level. Pies burn around edges or are not done in the center. May Be Caused By: What To Do: Oven door opened too often. Set timer to shortest recommended cooking time and check food when timer beeps. Use door window to check food. Incorrect rack position used. Pan too Change rack position. close to bake element. Incorrect baking mode being used. See chart on page 15 to select correct baking mode. Dark, heat absorbing cookie sheets used. Use shiny, reflective cookie sheets. 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 chart on page 15 to select correct baking mode. Oven temperature too high. Reduce oven temperature. Dark, heat absorbing cake pans used. Use shiny, reflective cake pans. Oven temperature too high. Reduce oven temperature. Oven and/or oven rack not level. Level oven and rack as needed. 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. Solutions to Common Baking Problems 16