Dacor ER30GISCHLP Use & Care Manual

12

Operating Your Range

Bakeware Tips

Dacor’s optional full-sized cookie sheets maxi-

• 

mize baking capabilities by utilizing the most 

usable rack space. See the Accessories section 

for ordering information.
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 con-

• 

tainers 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.
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.

Multiple Rack Baking

You can utilize more oven capacity due to the uni-

form air circulation provided by convection cooking. 

Many foods, such as pizzas, cakes, cookies, biscuits, 

muffins, rolls and frozen convenience foods can be 

successfully prepared on either two or three racks at 

the same time. Also, complete meals can be pre-

pared by using multiple racks. See below for specific 

recommendations.

Typically, when baking on two racks, use rack 

• 

positions 2 and 4.
When adapting a single rack recipe to multiple 

• 

rack baking, it may be necessary to add to the 

baking time. This is due to the extra amount of 

food in the oven.

Baking Tips (Continued)

Convection Bake Tips

As a general rule, convection bake will allow 

• 

preparation of most foods at reduced tempera-

tures for shorter periods of time, while also 

producing superior results.
Typically you can reduce the standard tempera-

• 

ture by 25˚F and cook for 10% less time. Baked 

goods will have golden-brown crusts with flaky 

textures, and meats will have crispy exteriors 

with succulent juices sealed inside.
To convert conventional bake recipes to convec-

• 

tion recipes, reduce temperature by 25˚F and 

the cooking time by approximately 10%.
Some recipes, especially those that are home-

• 

made, 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 achiev-

ing acceptable results, follow the convection 

guidelines listed. If the food is not prepared to 

your satisfaction during the 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 you achieve satisfactory results.

The Dacor convection cooking system distributes the 

heated air evenly to ensure uniform results. It also 

channels the air evenly into the oven, eliminating 

any hot or cool spots.

AIR FLOW