Dacor ER30DSRCLP 使用和维护

16

Operating the Oven

Convection Bake

Use this mode for single rack 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 earthenware clay pots are best in this mode. Most of 

these items cook in a deep pan and require browning on 

the top and bottom.

Convection Roast

Your range’s convection roast mode uses a 

combination of the convection fan and heat 

sources above and below the food. It is best for rib roasts, 

turkeys, chickens, etc.

All baking modes can be used to successfully roast in 

your oven. However, the convection roast mode is recom-

mended 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 the 

convection roast mode, include: beef, pork, ham, lamb, 

turkey, chicken and cornish hens.
Always roast meats fat side up in a shallow pan, using a 

roasting rack. Always use a pan that fits the size of the 

food being prepared. The broiler pan and grill, accompa-

nying 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.
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.
When using the roast mode, do not use pans with tall 

sides. They interfere with the circulation of heated air over 

the food.
If 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. After 

reading the meat thermometer once, insert it ½ inch 

further into the meat, then take a second reading. If the 

second temperature registers below the first, continue 

cooking the meat.
Remove meats from the oven when the thermometer reg-

isters 5 to 10°F below the desired temperature. The meat 

will continue to carry-over.
Allow roasts to stand 15 to 20 minutes after roasting in 

order to make carving easier.
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.
Reduce spatter by lining the bottom of the roasting pan 

with lightly crushed aluminum foil.

Understanding the Various Oven 

Modes (cont.)

•  Pure Convection
•  Convection bake
•  Convection roast
As a general rule, in the convection modes time is about 

25% shorter. 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 adjusting one recipe variable at a 

time until you get satisfactory results.

Pure Convection

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.

Typically, when baking on two racks, use rack positions 

#1 and #3 or #2 and #4 (counting from the bottom 

up). 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.

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