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Фрагмент инструкции
Only the CANCEL/SECURE and the oven light keys remain functional. • To reactivate the control panel, press and hold the CANCEL/ SECURE key for four seconds. • 12 Hour Timer Feature Your range is equipped with a feature that automatically turns the oven off after 12 hours of continuous use. The 12 hour timer resets if you change the cooking temperature or cooking mode. This feature does not apply to the cooktop. The range ships from the factory with the 12 hour timer enabled. To disable or enable the 12 hour timer feature: • With the oven off, push and hold the TIMER 1 key • for about ten seconds, until the control panel beeps. ON will appear on the display if the 12 hour timer is enabled. • Push the SELF CLEAN key • to disable (or enable) the 12 hour timer. • Push START • to save the changes and return to the clock display. 14 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, souffles, 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. 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. • 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. COMMON PROBLEMS WHEN USING THE BAKE MODE PROBLEM MAY BE CAUSED BY WHAT TO DO Cookies burn on the bottom. Cookies are too brown on top. Cakes burn on the sides or are not done in the center. Cakes crack on top. Cakes are not level. Pies burn around the edges or are not done in the center. Oven door opened too often. Incorrect rack position used. Dark, heat absorbing cookie sheets used. Rack position being used is too high. Food placed in oven during preheat. Incorrect baking mode being used. Oven temperature too high. Dark, heat absorbing cake pans used. Oven temperature too high. Oven and/or oven rack not level. Oven temperature too high. Dark, heat absorbing pans used. Oven and/or rack over-crowded. Set timer to shortest recommended cooking time and check food when timer beeps. Use door window to check food. Change rack position. Use shiny, reflective cookie sheets. Change rack position. Wait until oven is preheated. See “Select from...” section on page 13 for guidelines. Reduce oven temperature. Use shiny, reflective cake pans. Reduce oven temperature. Level oven and rack as needed. Reduce oven temperature. Use shiny, reflective pans. Reduce number of pans. 15 Operating the Oven Understanding the Various Oven Modes (cont.) Your range 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 convection 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, roasting, 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. AIR FLOWAIR FLOW For Multiple Rack Baking • Typically, when baking on two racks, use rack positions #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...
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