Dacor Wall Ovens - Manual (Page 7)

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your new oven has the best cooking system available today, “Pure
convection™”. Pure convection™ is a total system approach to
cooking. the heat source is a third element outside the cooking
cell behind a “baffle.” Not only does the baffle separate the food
from the heat source, it channels the air from the “convection
fan” evenly into the cell eliminating any hot or cool spots in
the oven. this system is what allows multi-rack cooking while
achieving even results from one rack to another.
the other component in Pure convection™ is the “filter.” the
filter eliminates the transference of flavors when cooking entire
meals and also keeps the oven cleaner.
Heated Air Circulation Pattern in Convection Modes
Follow these two steps to set the correct time of day:
1. Press the “cLock” touch pad. the time of day will flash, “aM” or
“PM” will be displayed, and “tiMe” will flash in the display.
. Press the touch pad “+” or “–” until the correct time of day is
displayed and release.
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stanDarD BaKe – in Standard Bake mode, the
bottom heating element provides conventional radiant
heat. Temperatures may be set from 135˚ to 555˚F in 5˚F
increments. use Standard Bake for single rack baking and
roasting.
stanDarD BroIl – the high wattage, top heating
element supplies the heat in Broil mode. the broil
temperature is adjustable from 135˚F, to the “HI” setting
(equivalent to 555˚F) for greater cooking flexibility. Broiling
is performed with the door closed.
ConVeCtIon BroIl – the high wattage, top heating
element supplies the heat in Broil mode in combination
with the convection fan for better heat distribution. the broil
temperature is adjustable from 135˚F to the “HI” setting
(equivalent to 555˚F) for greater cooking flexibility. Only
available in ecd 30, Pcd 30, and Mcd30 models.
Broiling is performed with the door closed.
pure ConVeCtIon™ – in Pure convection™ mode a
third heating element, encircling the convection fan located
in the rear of the oven chamber, acts as the heat source.
the convection fan draws air from the oven chamber, then
forces it across the hot convection heating element. the
heated air is directed back into the oven chamber through
the convection baffle. the baffle distributes the heated air
evenly to ensure uniform results. temperatures may be
set from 135˚ to 555˚F in 5˚F increments. Use this mode
for single rack baking, multiple rack baking, roasting, and
preparation of complete meals.
ConVeCtIon BaKe – in this combination convection-
radiant mode, the lower element provides the heat. as in
Pure convection™ mode, the convection fan and baffle
combine to circulate heated air evenly throughout the oven
chamber. Temperatures may be set from 135˚F to 555˚F
in 5˚F increments. Use this mode for single rack baking,
multiple rack baking and roasting.
temperature proBe – the temperature Probe can be
use in combination with Standard Bake, Pure convection™,
or convection Bake modes. the temperature Probe takes
the guesswork out of roasting by cooking food to the exact
internal temperature you desire. the temperature range that
the Probe will read is from 100˚F to 200˚F.
selF-Clean – in the pyrolytic Self-clean mode, the oven
reaches temperatures of 850˚F, thereby burning off oven
soil automatically. the Self-clean time is adjustable up
to four hours so that varying degrees of oven soil can be
successfully removed. also, the Self-clean cycle can be
delayed to start at a later time if desired.
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three chrome-plated convection racks are provided in the oven.
always remember to position the racks prior to heating the oven.
also, remove the oven racks prior to self-cleaning to prevent
permanent discoloration of the racks.
the porcelain rack supports provide six heights for positioning of
the oven racks.
to install a rack, align the left and right edges of the rack with the
horizontal guide rails of the rack supports, then slide the rack into
the oven.
Oven Rack Positions
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all oven modes are described below: