Dacor ER30DSR, ER30D-C important safety instructions Baking Tips

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.

Baking Tips

•Follow your recipe’s original cooking time and temperature.

•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 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 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	Use shiny, reflective cookie sheets.
	sheets used.
Cookies are too brown on top.	Rack position being used is too	Change rack position.
	high.
	Food placed in oven during	Wait until oven is preheated.
	preheat.
	Incorrect baking mode being used.	See “Select from...” section on page 13 for guidelines.
Cakes burn on the sides or	Oven temperature too high.	Reduce oven temperature.
are not done in the center.
	Dark, heat absorbing cake pans	Use shiny, reflective cake pans.
	used.
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	Oven temperature too high.	Reduce oven temperature.
are not done in the center.
	Dark, heat absorbing pans used.	Use shiny, reflective pans.
	Oven and/or rack over-crowded.	Reduce number of pans.

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