Deluxe Features

 

Baking Modes:

 

 

Description:

 

 

Jump-in temperature/

 

 

 

 

 

 

cooking suggestions:

 

 

 

 

 

 

 

 

 

 

BAKE

 

 

Uses only a heat source from below

 

 

Jump-in temperature: 350°F. Follow

 

 

 

 

 

the food. This mode is the stand-by,

 

 

original times and temperatures.

 

 

 

 

 

non-convection mode. All baked items

 

 

 

 

 

 

 

 

will turn out nicely in this mode.

 

 

 

 

 

PURE CONVECTION

 

 

Uses only convection heat. Best for

 

 

Jump-in temperature: 325°F. Lower

 

 

 

 

 

multiple rack items, cakes, tarts, puff

 

 

standard recipes by 25°F. For bak-

 

 

 

 

 

pastries, cookies, free form yeast

 

 

ing time, use the lowest stated time

 

 

 

 

 

breads, scones, muffins, and yeast

 

 

in the recipe and add more time if

 

 

 

 

 

rolls. This mode is best for light col-

 

 

necessary. If multiple-rack baking

 

 

 

 

 

ored and delicate baked goods.

 

 

with 3 or more racks, increase time

 

 

 

 

 

 

 

 

by 5-15 minutes on average.

 

 

SURROUND BAKE

 

 

Uses heat sources that are above and

 

 

Jump-in temperature: 350°F. No

 

 

 

 

 

below the food. This mode is best for

 

 

temperature or time adjustments

 

 

 

 

 

angel-food cake, fruit cobblers, quick

 

 

are necessary in this mode.

 

 

 

 

 

breads, soufflés, and cheesecakes

 

 

 

 

 

 

 

 

baked in a water bath. Egg-leavened

 

 

 

 

 

 

 

 

items turn out best in this mode be-

 

 

 

 

 

 

 

 

cause they still get a nice rise without

 

 

 

 

 

 

 

 

over-browning or curdling. Thick bat-

 

 

 

 

 

 

 

 

tered breads, such as banana bread,

 

 

 

 

 

 

 

 

bake well in this mode because they

 

 

 

 

 

 

 

 

cook through while providing the cor-

 

 

 

 

 

 

 

 

rect amount of browning.

 

 

 

 

 

CONVECTION BAKE

 

 

Uses a combination of convection

 

 

Jump-in temperature: 325°F. Lower

 

 

 

 

 

cooking and a heat source below the

 

 

standard recipes by 25°F. Since

 

 

 

 

 

food. This mode is best for fruit crisps,

 

 

these items require a longer cook

 

 

 

 

 

custard pies, double-crusted fruit pies,

 

 

time, convection bake time is on

 

 

 

 

 

quiches, yeast breads in a loaf pan,

 

 

average about 25% shorter. Set

 

 

 

 

 

and popovers. Also, items baked in a

 

 

timer 15 minutes before the lowest

 

 

 

 

 

deep ceramic dish or earthenware clay

 

 

stated temperature and add more

 

 

 

 

 

pots are best in this mode. These are

 

 

time if necessary.

 

 

 

 

 

items in a deep pan that require

 

 

 

 

 

 

 

 

browning on the top and bottom.

 

 

 

 

 

SURROUND

 

 

Uses a combination convection cooking

 

 

Jump-in temperature: 325°F. Lower

 

 

CONVECTION BAKE

 

 

and heat sources above and below the

 

 

standard recipes by 25°F. Since

 

 

 

 

 

food. This mode is best for bagels,

 

 

these items cook for a very short

 

 

 

 

 

biscuits, and pretzels. These thin items

 

 

period of time, there are no time

 

 

 

 

 

are often in a shallow pan and require

 

 

adjustments.

 

 

 

 

 

dark browning on the top and bottom.

 

 

 

 

 

 

 

 

This mode will provide the quickest

 

 

 

 

 

 

 

 

cook time and the darkest overall

 

 

 

 

 

 

 

 

browning for baked goods.

 

 

 

 

Use and Care Manual

27

 

 

Page 27
Image 27
Dacor Wall Oven manual Surround