Dacor DYRP48DSNGH Benutzung Und Pflege

23

Basic Oven Operation

Your Oven's Three Bake Modes

•  Bake
•  Surround Bake
•  Convection Bake

Bake

Uses only the bake element. This mode is the 

stand-by, non-convection mode. All baked 

items will turn out nicely in this mode.
Tips for Using Bake Mode
•  For best results, use a single rack. See page 44 for 

suggested rack positions for various foods. For cook-

ing on multiple racks, Dacor recommends using one of 

the convection modes. 

•  Follow your recipe’s original cooking time and tem-

perature.

•  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.
•  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.

Surround Bake

Surround Bake uses both the bake element and 

a broil element. This mode is best for angel-

food cake, fruit cobblers, quick breads, soufflés 

and cheesecakes baked in a water bath. Egg-leavened 

items turn out best in this mode because they still get a 

nice rise without over-browning or curdling. Thick bat-

tered breads, such as banana bread, bake well in this 

mode because they cook through while providing the cor-

rect amount of browning.

Convection Bake

Convection Bake uses both the bake element 

and the convection element and fan. Use this 

mode for single rack convection 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 earthen-

ware clay pots are best in this mode. Most of these items 

cook in a deep pan and require browning on the top and 

bottom.

Modes that utilize convection tend to have a cooking time that is 

about 25% shorter.

Adjust and test cooking times for your recipes, especially 

those that are homemade, when converting from standard 

to convection baking. See the Pure Convection section on 

page 22 for additional guidelines.

Common Problems When Using the Bake Mode

Problem

May be caused by

What to do

Cookies burn on the 

bottom.

Oven door opened too often.

Set timer to shortest recommended cooking 

time and check food when timer beeps. Use 

door window to check food.

Incorrect rack position used.

Change rack position.

Dark, heat absorbing cookie sheets used. Use shiny, reflective cookie sheets.

Cookies are too brown 

on top.

Rack position being used is too high.

Change rack position.

Food placed in oven during preheat.

Wait until oven is preheated.

Incorrect baking mode being used.

See Starting the Oven - Main Menu on page 

19 for guidelines.

Cakes burn on the sides 

or are not done in the 

center.

Oven temperature too high.

Reduce oven temperature.

Dark, heat absorbing cake pans used.

Use shiny, reflective cake pans.

Cakes crack on top.

Oven temperature too high.

Reduce oven temperature.

Cakes are not level.

Oven and/or oven rack not level.

Level oven and rack as needed.

Pies burn around the 

edges or are not done 

in the center.

Oven temperature too high.

Reduce oven temperature.

Dark, heat absorbing pans used.

Use shiny, reflective pans.

Oven and/or rack over-crowded.

Reduce number of pans.