Инструкция для Dacor DR30GFSLPH

Burning-in the Oven

When the oven comes from the factory, residue for

certain materials used in the manufacturing process

are left on the parts of the oven. These residues

should be “burned off” before the oven is used for

the first time.

To burn off the residues in the oven:

1. Since birds or other small pets may be sensitive

to the odors during first operation, remove them

to another part of the house and close the door.

2. Open windows and turn on the range hood to

allow the odors and smoke to escape.

3. Turn the oven to the BROIL setting for 10 min-

utes. It is normal for odors and smoke to come

out of the vent slot on the backguard during this

process.

4. After ten minutes, turn the oven control knob

down to 350˚F. Leave the oven at 350˚F for 30

minutes.

5. After 30 minutes, turn off the oven. Close the

windows and turn off the range hood when the

odors and smoke finish clearing.

Basic Oven Operation

You may use your oven to cook in one of the

following modes:

Bake:

The bake process uses the bottom oven

burner to provide conventional baking heat.

Temperatures may be set from 125˚F to 500˚F.

Use the standard bake mode for single rack

baking.

Convection Bake:

The convection bake process

uses the standard bake burner in combination

with the convection fan to circulate heated air

evenly throughout the oven chamber. Tempera-

tures may be set from 125˚F to 500˚F. This type

of baking is good for single rack baking in a deep

pan, multiple rack baking and roasting.

Broil:

The gas burner on the oven ceiling sup-

plies the heat from the top for broiling. This pro-

cess is good for grilling smaller cuts of meat and

toasting breads. Broiling is always performed

with the oven door completely shut.

Convection Broil:

The convection broil process

uses the gas burner on the oven ceiling in com-

bination with the convection fan for better heat

distribution. Convection broil is good for items

that do not need to be flipped such as thinner

cuts of meat, fish and garlic bread. Convection

broiling is always performed with the oven door

completely shut.

Operating Your Range

WARNING

In broil and convection broil modes, high temperatures

(up to 555˚F) are present inside the oven.

To avoid the

possibility of burns or fire:
• Broil only with the oven door completely shut.
• Do not place food closer than 4 inches from the broil

burner.

• Keep all other objects (for example potholders) away

from the broil burner.

• After turning the oven knob to

BROIL, immediately

place the food in the oven and shut the door

completely.

Broiling is a quick cooking process (20 minutes

maximum). The range is designed for consumer use

conditions only. Do not use it to broil continuously for

more than 45 minutes at a time. After 45 minutes in

broil mode, turn the oven off and allow it to cool for 30

minutes before broiling again. Leaving the oven in the

broil modes for long periods of time may trip the oven’s

thermal protection circuit, requiring a service call to reset

it.

IMPORTANT:
• Before starting the oven, position the oven

rack(s) at the proper height(s). If the oven is

warm, use potholders for safety.

• Condensation may appear on the oven window

or the backguard during the first 10 minutes of

operation. This condition is normal.

To Bake:

1. Turn the oven control (center) knob on the con-

trol panel to the desired baking temperature. Do

not turn the knob all the way to the BROIL set-

ting. The oven ON indicator light will illuminate

to indicate the oven is on. Within 60 seconds,

the bake burner will ignite.

2. For best results, do not place food inside the

oven until the oven has preheated to the set

temperature. When pre-heated to the set tem-

perature, the oven ON indicator light will begin

to turn on and off every few seconds, because

the set temperature has been reached and the

oven is maintaining it.

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Oven burner light on control panel