Dacor HDPR30 User Manual - Dual-fuel Range - Page 24

Operating the Oven About Cook Modes The oven operates in three basic cook modes: Baking-Gentle cooking of dry foods (e.g., cookies, cakes, soufflés); Roasting-Long-term cooking of meat/vegetables; Broiling-Short-term cooking under intense heat. Cook Mode Convection Bake Convection Broil Pure Convection HDPRS-HDERS OVEN COOK MODES Description • Convection fan with bottom heat source; for single-rack cooking in a deep pan. • Best for fruit crisps, custard pies, double-crusted fruit pies, quiche, yeast bread, and popovers. • Best for food baked in a deep ceramic dish or clay pot. • Most items require browning on top and bottom. • Convection fan with top heat source; for food that does not need to be turned (e.g., fish, garlic bread, thinner cuts of meat). • See Broil (below) for cooking tips. • Convection fan only; for multi-rack baking. -- Typically, for two racks, cook on Levels 3 and 5 (counting from bottom up); for three racks, use Levels 2, 4, 6. -- You may need to lengthen single-rack cook times for multi-rack baking due to greater mass of food in oven. • Uniform air circulation allows use of more oven space. • For single- and multi-rack preparation of complete meals. • Many foods (e.g., pizza, cake, cookies, rolls, frozen dinners) can be cooked on multiple racks. • Good for whole roasted duck, lamb shoulder, and short leg of lamb. Convection Roast Bake Broil Convection fan with top and bottom heat sources; for rib roasts, whole turkeys and chickens, et al. Bottom heat source; for single-rack cooking of common, basic recipes. Most cook times reflect Bake mode. • Follow recipe cook time and temperature; use oven timers to set cook time. • Avoid opening oven door to check progress. • Check food at shortest recommended cook time. (Cake is done if a toothpick poked in center emerges clean.) • Top heat source; for single-rack cooking of small amounts of food, smaller cuts of meat, or toasting bread. • To reduce risk of overcooking, use rack Levels 1 - 4; results depend on the rack level and type of food broiled. • Some smoke is normal and necessary for a broiled flavor. • Set the timer when broiling. • Use a grill over a broil pan so fat/grease drains, reducing spatter, excess smoke, and flare-ups. • Start with a room-temp broil pan for even cooking. • Do not use a fork or knife to turn/remove meat; doing so lets natural juices escape, drying the meat. • Broil meat just over half the specified time before seasoning and turning; season again just before removal. • Lightly grease broiler grill to prevent sticking; to ease cleaning, remove broiler pan and grill with the meat. Changing the Cook Mode While Cooking You can change the cook mode without interrupting the cook cycle. ⁕⁕ On the control panel, tap the new cook mode, then tap START/CONTINUE. (Double ovens) Be sure the cook mode key you tap is for the oven you are using. 24 English