Dacor DO230 Understanding the Various Oven Modes, Common Problems When Using the Bake Mode

Operating Your 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.

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 following pages.

•Follow your recipe’s original cooking time and temperature when using bake mode.

•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.

•Wait until the shortest recommended baking time before checking the food. For most baked goods, a wooden toothpick placed in the center should come clean when the food is done.

Common Problems When Using the Bake Mode

Problem	May be caused by	What to do
Cookies burn on the	Oven door opened too often.	Set timer to shortest recommended cooking
bottom.		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	Rack position being used is too high.	Change rack position.
on top.
	Food placed in oven during preheat.	Wait until oven is preheated.
	Incorrect baking mode being used.	See Starting Your Oven on page 10 for
		guidelines.
Cakes burn on the sides	Oven temperature too high.	Reduce oven temperature.
or are not done in the	Dark, heat absorbing cake pans used.	Use shiny, reflective cake pans.
center.
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	Oven temperature too high.	Reduce oven temperature.
edges or are not done	Dark, heat absorbing pans used.	Use shiny, reflective pans.
in the center.
	Oven and/or rack over-crowded.	Reduce number of pans.
		Continued...

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