Operating Your Range

Baking Tips (cont.)

Convection Bake Tips

•As a general rule, convection bake will allow preparation of most foods at reduced tempera- tures for shorter periods of time, while also producing superior results.

•Typically you can reduce the standard tempera- ture 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.

•To convert conventional bake recipes to convec- tion recipes, reduce the temperature by 25˚F and the cooking time by approximately 10%.

•Some recipes, especially those that are home- made, 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 achiev- ing acceptable results, follow the convection guidelines above. If the food is not prepared to your satisfaction during the 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 you achieve satisfactory results.

About Convection Baking...

The Dacor convection cooking system distributes the heated air evenly to ensure uniform results. It also channels the air evenly into the oven, eliminating any hot or cool spots.

AIR FLOW

Bakeware Tips

•Dacor’s optional full-sized cookie sheets maxi- mize baking capabilities by utilizing the most usable rack space. See the Accessories section for ordering information.

•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 con- tainers 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.

Food Placement

You can utilize more oven capacity due to the uniform air circulation provided by convection cooking. Many foods, such as pizzas, cakes, cookies, biscuits, muffins, rolls and frozen convenience foods can be successfully prepared on either two or three racks* at the same time. Also, complete meals can be prepared by using multiple racks. See below for specific recommendations.

*The range comes with two racks. Additional racks are available from your dacor dealer, see page 20.

•Typically, when baking on two racks with your oven, use rack positions #3 and #5 (counting from the bottom up). When baking on three racks, use rack positions #2, #4 and #6.

•When adapting a single rack recipe to multiple rack baking, it may be necessary to add to the baking time. This is due to the extra amount of food in the oven.

•Turn pans on the racks so that the long sides run left to right, as you face them.

•Heavier roasting pans and dishes will cook better on rack position #1.

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