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the Various Oven Modes
The three basic styles of cooking in an oven are:
0 Baking: The gentle cooking of dry goods such as cookies, cakes, souffl6s, etc.
0 Roasting: The cooking of meats or vegetables over a period of time.
o Broiling: Cooking with an intense heat for a short amount of time.
Bake sss_
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.
..................................Maybe caused by What todo
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 7 for guide-
lines.
Cakes burn on the sides
or are not done in the
center.
Cakes crack on top.
Cakes are not level.
Oven temperature too high.
Dark, heat absorbing cake pans used.
Reduce oven temperature.
Use shiny, reflective cake pans.
Oven temperature too high.
Oven and/or oven rack not level.
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.
Reduce oven temperature.
Level oven and rack as needed.
Continued...
9
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