Operating your oven, Pure convection, Convection bake – Dacor MORD230 User Manual

Page 15: Your oven offers three convection cooking modes, For pure convection and convection bake modes, For multiple rack baking

Operating Your Oven

Your oven offers three convection cooking

modes:

Pure Convection

•

Convection Bake

•

Convection roast

•
as a general rule, in the convection modes time is about

25% shorter. set the timer 15 minutes before the shortest

stated time and add more time if necessary.

For Pure Convection and Convection Bake

modes:

some recipes, especially those that are homemade, may

require adjustment and testing when converting from

standard to convection baking. if you are unsure how to

convert a recipe, begin by preparing the recipe using the

standard bake settings.
after achieving acceptable results, follow the convection

guidelines in the Dacor cooking guide. if the food is not

cooked to your satisfaction during this first convection

trial, adjust one recipe variable at a time (such as cooking

time, rack position, or temperature) and repeat the con-

vection test. If necessary, continue adjusting one recipe

variable at a time until you get satisfactory results.

Pure Convection

the uniform air circulation provided by pure convection

allows you to use more oven capacity at once. use this

mode for single rack baking, multiple rack baking, roast-

ing, and preparation of complete meals. many foods,

such as pizzas, cakes, cookies, biscuits, muffins, rolls and

frozen convenience foods can be successfully prepared on

two or three racks at a time. pure convection is also good

for whole roasted duck, lamb shoulder and short leg of

lamb.

For Multiple Rack Baking

typically, when baking on two racks, use rack posi-

•

tions #1 and #3 or #2 and #4 (counting from the

bottom up).
when adapting a single rack recipe to multiple rack

•

baking, it may be necessary to add to the baking time

due to the extra bulk of the food in the oven.

Convection Bake

use this mode for single rack baking. the combination of

the convection fan and bottom heat source 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. most of these items cook in a deep pan

and require browning on the top and bottom.

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