Filter
Top Products
5
15. When a recipe calls for creaming butter and sugar, the butter should be at room temperature and should be creamy, not
liquid or hard. Proper creaming will yield the best results for cookies and cakes. A proper creaming will be pale in color
and appear light and fluffy.
16. 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.
17. To check an air- leavened cake’s doneness (angel food, chiffon, sponge, etc) press the center 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.
18. 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.
19. Measure liquids using a liquid measuring pitcher (oil, water, milk), and measure dry ingredients using a measuring cup
(flour, sugar, etc).
20. When using the Dacor Guide, recipe ingredients can be adjusted to your tastes. Method, equipment used, and rack
positions should be followed closely for best results. On these wall ovens, you may also save your personal settings in the
Saved Guide. For more information, see the Saved Guide section in the Use and Care Manual.
RECOMMENDED BAKEW
ARE
• 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. Please refer to your Use and Care Manual for
part numbers on each of these.
• 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, Surround Convection Bake, Bake or Surround Bake.
• 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 baking sheets with low sides are best in the convection modes so that the air is able to circu
late 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 MODE: use light colored aluminum cookie sheets and cake pans, tart pans, metal bake
ware, muffin tins, any flexible silicone bakeware, shallow ceramic and glass dishes and tart pans
• BEST FOR CONVECTION BAKE or SURROUND BAKE use any cast iron cookware, deep baking pans such as ceramic
casserole dishes.
• BEST FOR BAKE or SURROUND BAKE MODE: use any covered items, such as a roast in an oven roasting bag, a covered
roasting pan, or a large terra cotta covered roasting pan.
• BEST FOR SURROUND CONVECTION BAKE MODE: use shallow baking pan or cookie sheet
• NOT RECOMMENDED: dark colored pans produce darker baked goods. Also, any dented or warped pans will
affect the evenness of the baked items.
Baking Tips
4
1. In all ovens, oven rack positions count up from the bottom and rack 1 is the bottom; rack 6 is the top. Adjust rack posi
tions before you preheat the oven.
2 Oven temperatures range from 100˚ to 555˚, and can be set in 5-degree increments.
3. Always let the oven preheat fully before adding food. For delicate baked items or multiple rack-baked items, it is
best to allow for a longer preheat to help stabilize the oven temperatures.
4. Read recipes carefully and have ingredients and equipment ready to go before starting.
5. Set oven to preheat while preparing the food. Some baked items that are high in butter, such as cookies, need to
be refrigerated (instead of room temperature) for best results.
6. Keep in mind that although the Dacor Guide suggests the recommended cook time for food, but the time should be adjust
ed according to personal tastes.
7. The Dacor Guide suggests the best timing for the recipe, but always use the timer. Please read the Dacor Guide instruc-
tions carefully, as it may suggest cooking at a higher temperature for a short period of time and then manually lowering
the temperature. For instance, Single-Crusted Custard Pie and Popovers will require a higher temperature initially, then a
lower temperature to finish the cooking process.
8. If using a recipe that requires a “cold oven start,” use the Delay Timed Feature. Using the Delay Timed feature will bypass
using multiple elements for preheat. For further instructions, see Delay Timed information in the Use and Care Manual.
9. When converting original single-rack recipes to convection recipes, always reduce the oven temperature by 25 degrees.
When using the Dacor Guide, the conversion has been made for you. Keep in mind that hot air is circulating around the
food in addition to its normal radiant heat. Foods will brown a lot faster than in conventional ovens, therefore the
temperature would need to be reduced.
10. In most cases, baking time will also decrease when using single rack convection. The larger and denser a food is, the
more time savings you will see.
11. When baking more than one rack of food at a time, however, there is colder mass going into the oven at once. Since the
oven will take longer to recover temperature, there will be an increase in baking times for multiple rack cooking.
12. Develop a habit of looking through the oven door window instead of opening the door to check food. This will prevent
heat from escaping. In more delicate foods or in multiracked food cooking, this could make a huge difference in the
evenness of the baked goods. When the oven is completely full and every rack position is used, it has more mass.
When heat is lost by opening the door, the element will come on to compensate for the loss. It will then take longer for
the temperature to come back up to continue cooking the food.
13. Be familiar with your oven timers. These will help you keep an eye on your foods.
14. For best results, measure ingredients carefully and follow tested recipes. This is especially important for baked goods,
which can be more temperamental than other foods.
Baking Tips