Dacor MillenniaTM Benutzerhandbuch

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To avoid accidentally turning the oven on, 

activate the “SECURE” feature. Press and hold 

the “CANCEL•SECURE” pad for approximately 

three seconds. This will disable the control 

panel and allow cleaning the controls without 

accidentally starting any functions. Three beeps 

will sound and “OFF” will appear in the display 

when the control panel has been secured.

To re-activate the control panel, again push 

and hold the “CANCEL•SECURE” pad for three 

seconds. Three beeps will sound and the “OFF” 

will disappear from the display.

In addition to the conventional radiant-heat 

Standard Bake mode, certain DACOR ranges 

offer two additional baking modes: Pure 

Convection™ or Convection Bake.

time. Baked goods will have golden-brown 

crusts with flaky textures, and meats will have 

crispy exteriors with succulent juices sealed 

inside.

Because of variations in food density, surface 

texture and consistency, there are a few foods 

that may be prepared more successfully in the 

Bake mode. For this reason, Bake mode is 

recommended when preparing baked goods 

such as custard.

1.  To convert Conventional Bake recipes to 

our convection recipes, reduce temperature 

by 25˚F and the cooking time by 

approximately 10%.

2.  Some recipes, especially those that are 

homemade, may require adjustment and 

testing when converting from standard 

to convection modes. If unsure how to 

convert a recipe, begin by preparing the 

recipe in Bake mode. After achieving 

acceptable results this way, follow the 

Convection guidelines listed. If the food is 

not prepared to your satisfaction during this 

first Convection trial, adjust only 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 

satisfactory results are achieved.

 3.  Do not open the oven door frequently 

during baking. Look through the door 

window to check the progress of baking 

whenever possible.

 4.  Use the Minute Timers to time baking 

functions.

 5.  Wait until the shortest recommended 

baking time before checking food. For 

baked goods, a wooden pick placed in the 

center should come clean when the food is 

done.

 6.  Measure ingredients carefully and follow 

tested recipes for best baking results.

 7.  Bakeware Tips:

• 

Use the pan size and type 

recommended by the recipe to ensure 

best results.

•    Cakes, quick breads, muffins and 

cookies should be baked in shiny, 

reflective pans for light, golden crusts.

•  

Medium gauge aluminum sheets 

with low sides should be used when 

preparing cookies, biscuits and cream 

puffs.

•  

Bake most frozen foods in their 

original foil containers placed on a 

flat cookie sheet. Follow the package 

recommendations.

•  

When using glass bakeware, reduce 

the recipe temperature by 25˚F, except 

when baking pies or yeast breads. 

Follow the standard recipe baking time 

for pies and yeast breads.

•  

Avoid the use of old, darkened pans.

•  

Warped, dented, stainless steel and 

tin-coated pans heat unevenly and will 

not give uniform baking results.

8.  Tips for Pan Placement:

 • 

Place pans carefully on the oven 

racks. Turn pans on the racks so that 

the long sides run left to right, parallel 

to the door.

9.  Adjustments to recipe times and 

temperatures will have to be made 

when baking at high altitudes. Consult 

a cookbook on high-altitude cooking or 

contact the Home Economics Departments 

at your state university for specific 

recommendations.

All baking modes can be used to successfully 

roast in your oven. However, the Convection 

mode is recommended to produce meats that 

are deliciously seared on the outside and 

succulently juicy on the inside in record time. 

Foods that are exceptional, when prepared in 

a Convection mode, include: beef, pork, ham, 

lamb, turkey, chicken, and cornish hens.

1.   To convert conventional Bake recipes 

to Convection recipes, reduce the 

temperature by 25˚F and the cooking time 

by approximately 10%.

2.    Using a roasting rack, always roast meats 

fat side up in a shallow pan. Always 

use a pan that fits the size of the food 

being prepared. The broiler pan and grill, 

accompanying the oven, can be used in 

most cases. No basting is required when 

the fat side is up. Do not add water to 

the pan. It will cause a steamed effect. 

Roasting is a dry heat process.

3.    Poultry should be placed breast side up 

on a rack in a shallow pan that fits the size 

of the food. Again, the broiler pan and grill 

accompanying the oven can be used. Brush 

poultry with melted butter, margarine, or oil 

before and during roasting.

4.    For Convection roasting, do not use pans 

with tall sides. They interfere with the 

circulation of heated air over the food.

5.    When using a meat thermometer, insert the 

probe halfway into the center of the thickest 

portion of the meat. (For poultry, insert the 

thermometer probe between the body and 

leg into the thickest part of the inner thigh.) 

To ensure an accurate reading, the tip of 

the probe should not touch bone, fat or 

gristle.  Check the meat temperature 2/3 of 

the way through the recommended roasting 

time.

6.    After reading the meat thermometer once, 

insert it 1/2 inch further into the meat, 

then take a second reading. If the second 

temperature registers below the first, 

continue cooking the meat.

7.   Remove meats from the oven when the 

thermometer registers 5˚ to 10˚F below the 

desired temperature. The meat will continue 

to cook after removal.

8.   Allow roasts to stand 15 to 20 minutes after 

roasting in order to make carving easier.

9.    If using a cooking bag, foil tent, or other 

cover, use Bake Mode rather than 

Convection Mode. The recipe time and 

temperature will have to be adjusted as 

well.

10.    Roasting times always vary according to 

the size, shape and quality of meats and 

poultry. Less tender cuts of meat are best 

prepared in Bake and may require moist 

cooking techniques. Follow your favorite 

cookbook recipes.

11.   Reduce spatter by lining the bottom of the 

roasting pan with lightly crushed aluminum 

foil.

For many foods, especially roasts and poultry, 

internal food temperature is the best test for 

properly cooked food. The Temperature Probe 

takes the guesswork out of roasting by cooking 

food to the exact temperature you desire.

Plug

Cable

Handles

Probe