Dacor DYRP48DSNGH Benutzung Und Pflege

Understanding the Various Oven

Modes

Your Oven's Two Pure Convection

Mode

• Pure Convection
• Pure Convection Sear

About Pure Convection

Pure Convection uses the convection element

and fan. 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 com-

plete 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.

IMPORTANT

As a general rule, modes that utilize convection have cooking

times that are about 25% shorter. You may want to set the timer

15 minutes before the shortest stated time and add more time if

necessary.

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.
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 adjust-

ing one recipe variable at a time until you get satisfactory

results.

Basic Oven Operation

For multiple rack baking...
• Typically, when baking on two racks with your oven,

use rack positions #3 and #5 (counting from the

bottom up). When baking on three racks, use rack

positions #2, #4 and #6.

• 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.

Pure Convection Sear

Pure Convection sear uses the convection ele-

ment and fan. In Pure Convection Sear mode,

the oven cooks the meat 75°F (42°C) higher than

the set temperature for the first 15 minutes. The result-

ing browning process sears the surface of the meat to

keep the natural juices from escaping. This mode is best

for game hens, chickens, stuffed and un-stuffed turkeys,

turkey breasts, pork tenderloin and pork loins.

AIR FLOW

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