Dacor Range Cooking - Manual (Page 9)

Baking Tips
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18. To check an egg-leavened cake’s doneness (angel food, chiffon, sponge, etc) press gently with your finger in the center or in a fold
on the top of the cake. If it feels sticky or does not spring back, it needs more time.
19. A dense cake (banana bread, pound cake, etc) can be checked by inserting a toothpick or skewer in or near the center. Any
uncooked batter on the toothpick or skewer indicates that a longer cook time is necessary.
20. Measure liquids using a liquid measuring pitcher (oil, water, milk), and measure dry ingredients using a measuring cup
(flour, sugar, etc).
RECOMMENDED BAKEWARE:
• If purchasing bakeware, there are two special pans required for convection cooking: low rimmed, light colored aluminum
cookie sheets and a roasting pan with a “V-shaped” rack that fits inside.
• Almost any bakeware will work in this oven- just be sure that if it is a covered dish or a thicker, denser pan, use Convection Bake
or Bake Mode.
• Use pan size and type recommended by the recipes.
• Shiny, reflective pans are best for cakes, quick breads, muffins, cookies, and pies. This will prevent the crust from browning too
fast, as a darker finish may cause it to do so.
• Medium-gauge aluminum sheets with low sides are best in the convection modes so that the air is able to circulate fully
around the food.
• Bake most frozen foods in their original foil containers, and place on a cookie sheet.
•
Follow the package recommendations for baking.
• When using glass bakeware, only lower the temperature by 25 degrees (Most glass cookware manufacturers also recommend
lowering the temperature 25 degrees when using their products. It only needs to be lowered once).
• BEST FOR PURE CONVECTION TM MODE: light colored aluminum cookie sheets and cake pans, tart pans, metal bakeware, muffin tins,
any silkicon bakeware, shallow ceramic and glass dishes and tart pans.
• BEST FOR CONVECTION BAKE: any cast iron cookware, deep baking pans such as ceramic casserole dishes.
• BEST FOR BAKE: any covered items, such as a roast in an oven roasting bag, a covered roasting pan, or a large terra cotta
covered roasting pan.
• NOT RECOMMENDED: Pans that are dark in color produce darker baked goods. Also, any dented or warped pans will affect the
evenness of the baked items.
PAN PLACEMENT TIPS:
• When using Bake or Convection Bake modes, allow 2 inches of space around all sides of the pan to allow the heat to rise.
• When baking on multiple racks, divide the oven racks evenly amongst the rack guides. This will ensure better circulation of heated
air and better baking results.
• When baking four items on two rack positions, be sure to stagger the pans on each rack, avoiding the other pan and the oven
side walls.
• On Pure Convection ™ , the pans can run either widthwise or lengthwise. On all other modes, as long as a 2-inch air gap is left
around all sides of the pan, either position for the pan can be used.
• When using the Convection modes, remember to keep the pans forward and away from the convection filter. This positioning
ensures proper airflow throughout the oven chamber.
• Aluminum foil can be used on the oven racks to catch overspill and can also be used to cover foods during the baking process in any
mode. DO NOT, however, line the bottom of the oven with aluminum foil. Remove foil along with the oven racks during self-cleaning.
• Bakeware should not touch the side walls of the ovens or should not come in contact with each other. This will result in hot spots
on the food.
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