Dacor ER48D Use & Care Manuals - Page 18

Understanding the Various Oven Modes

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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 position • Use the lowest rack position. when using bake mode. For cooking on multiple racks, Dacor • Wait until the shortest recommended baking time before recommends using one of the convection modes (See the fol- checking the food. For most baked goods, a wooden tooth- lowing pages). Follow your recipe's original cooking time and pick placed in the center should come clean when the food is temperature. done. Problem Cookies burn on the bottom. Cookies are too brown on top. Common Problems When Using Standard Bake Mode May Be Caused By What to Do 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 14 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. 16

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Operating the Oven
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 timers to determine baking time.
•
Use the lowest rack position.
•
Wait until the shortest recommended baking time before
•
checking the food. For most baked goods, a wooden tooth-
pick placed in the center should come 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.
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.
Change rack position.
Dark, heat absorbing cookie sheets
used.
Use shiny, reflective cookie sheets.
Cookies are too brown on top.
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 “
Select from...
” section on page 14 for guide-
lines.
Cakes burn on the sides or are not
done in the center.
Oven temperature too high.
Reduce oven temperature.
Dark, heat absorbing cake pans used.
Use shiny, reflective cake pans.
Cakes crack on top.
Oven temperature too high.
Reduce oven temperature.
Cakes are not level.
Oven and/or oven rack not level.
Level oven and rack as needed.
Pies burn around the edges or are
not done in the center.
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.
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.
Understanding the Various Oven Modes
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.
Baking Tips
For best results, use a single rack in the lowest position
•
when using bake mode. For cooking on multiple racks, Dacor
recommends using one of the convection modes (See the fol-
lowing pages). Follow your recipe’s original cooking time and
temperature.