Dacor MRES30S Use & Care Manuals - Page 8

Oven Operation Securing the Oven Controls To avoid accidentally turning the oven on, activate the secure feature. Press and hold the CANCEL•SECURE pad for approximately three seconds. Doing so will disable the control panel and allow cleaning the controls without accidentally starting any functions. Three beeps will sound and "OFF" will appear in the display when the control panel has been secured. To re-activate the control panel, again push and hold the CANCEL•SECURE pad for three seconds. Three beeps will sound and "OFF" will disappear from the display. Baking In addition to the conventional radiant-heat Standard Bake mode, this Dacor range offers two additional baking modes: Pure Convection and Convection Bake. 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 the 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. Because of variations in food density, surface texture and consistency, there are a few foods that may be prepared more successfully in the Standard Bake mode. For this reason, Bake mode is recommended when preparing baked goods such as custard. • 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, follow the convection guidelines. 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 satisfactory results are achieved. • 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. • Adjustments to recipe times and temperatures will need to be made when baking at high altitudes. Consult a cookbook on high-altitude cooking or contact the Home Economics Departments at your state university for specific recommendations. 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. • 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. 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. Roasting All baking modes can be used to successfully roast in your oven. However, the convection modes are recommended to produce meats that are deliciously seared on the outside and succulently juicy on the inside in record time. Foods that are exceptional, when prepared in a convection mode, include: beef, pork, ham, lamb, turkey, chicken and cornish hens. • To convert conventional bake recipes to convection recipes, reduce the temperature by 25˚F and the cooking time by approximately 10%. • When using a roasting rack, always roast meats fat side up in a shallow pan. Always use a pan that fits the size of the food being prepared. The broiler pan and grill, accompanying the oven, can be used in most cases. No basting is required when the fat side is up. Do not add water to the pan. It will cause a steamed effect. Roasting is a dry heat process. 6