Dacor DISCOVERY EO - Manual (Page 17)

15
Baking
When you press the BaKInG key on the main menu, the
BaKInG menu appears.
Deluxe Features
Baking modes: Description:
Jump-In temperature and
Cooking suggestions:
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.
Jump-in temperature: 350°F. Follow original
times and temperatures.
pure
CONveCTION™
uses only convection heat. Best for multiple
rack items, cakes, tarts, puff pastries, cookies,
free form yeast breads, scones, muffins, and
yeast rolls. This mode is best for light colored
and delicate baked goods.
Jump-in temperature: 325°F. Lower standard
recipes by 25°F. For baking time, use the
lowest stated time in the recipe and add more
time if necessary. If multiple-rack baking with
3 or more racks, increase time by 5-15 min-
utes on average.
SurrOuND BAKe uses heat sources that are above and below
the food. This mode is best for angel-food
cake, fruit cobblers, quick breads, soufflés, and
cheesecakes baked in a water bath. egg-leav-
ened items turn out best in this mode because
they still get a nice rise without over-brown-
ing or curdling. Thick battered breads, such as
banana bread, bake well in this mode because
they cook through while providing the correct
amount of browning.
Jump-in temperature: 350°F. No temperature
or time adjustments are necessary in this
mode.
CONveCTION
BAKe
uses a combination of convection cooking
and a heat source below the food. This mode
is best for fruit crisps, custard pies, double-
crusted fruit pies, quiches, yeast breads in a
loaf pan, and popovers. Also, items baked in
a deep ceramic dish or earthenware clay pots
are best in this mode. These are items in a
deep pan that require browning on the top and
bottom.
Jump-in temperature: 325°F. Lower standard
recipes by 25°F. Since these items require a
longer cook time, convection bake time is on
average about 25% shorter. Set timer 15 min-
utes before the lowest stated temperature and
add more time if necessary.
SurrOuND
CONveCTION
BAKe
uses a combination convection cooking and
heat sources above and below the food. This
mode is best for bagels, biscuits, and pretzels.
These thin items are often in a shallow pan and
require dark browning on the top and bottom.
This mode will provide the quickest cook time
and the darkest overall browning for baked
goods.
Jump-in temperature: 325°F. Lower standard
recipes by 25°F. Since these items cook for a
very short period of time, there are no time
adjustments.
As seen on the main menu diagram on the facing page,
there are 3 options available. When one of these three
keys is pressed, the mode options available for that style
of cooking appear on the screen. When you select a mode
option for a particular cooking style the “jump-in” temper-
ature is shown for that mode. This is the temperature that
will automatically come up when you select the mode. To
change the temperature, just enter the desired tempera-
ture on the number keypad and press start.
BAKE
PURE
CONV
SURR
BAKE
CONV
BAKE
SURR
CONV HELP
▲ UPPER
12:25 PM
SELECT A BAKING MODE
Baking Modes