Dacor ER30DSR - Manual (Page 17)

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