Oven Functions - Dacor DOB30P977S Serie Manual Del Usuario

Operating the oven

Oven functions

BAKE, BROIL, CONV BAKE(Convection bake), CONV ROAST(Convection roast),
PURE CONV(Pure convection), STEAM BAKE, STEAM ROAST, STEAM PROOF,
DEHYDRATE, CHEF MODE, CLEAN
Cooking mode
Turn the Oven Mode knob to select the cooking mode. Set the temperature using
the Temp knob, the numeric pad, or the wheel picker. See Setting the Temperature
on pages 20 and 21 and Basic Baking and Broiling Instructions starting on page
29.
Mode
Bake 175 °F (80 °C) - 550 °F (285 °C)
Broil
Convection Bake 175 °F (80 °C) - 550 °F (285 °C)
Convection Roast 175 °F (80 °C) - 550 °F (285 °C)
Pure convection 175 °F (80 °C) - 550 °F (285 °C)
Steam Bake 230 °F (110 °C) - 550 °F (285 °C)
Steam Roast 230 °F (110 °C) - 550 °F (285 °C)
Steam Proof 95 °F (35 °C) - 105 °F (40 °C)
Dehydrate 100 °F (40 °C) - 225 °F (105 °C)
26 English
DOB30P977S_AA_DG68-01312A-00_EN+MES+CFR.indb 26
Oven functions
Temperature range Temp probe InstantHeat™
O
L0 / HI -
O
O
O
O
O
-
-
O = Available - = Not Available
Mode
• Bake is used to cook cakes, cookies, and casseroles. Always
preheat the oven first.
• Baking temperatures and times will vary depending on the
ingredients and the size and shape of the baking pan used.
• Dark or nonstick coatings may cook faster with more
Bake
browning.
NOTE
For performance reasons, the convection fan may turn on or off
during baking.
• Broiling is a method of cooking tender cuts of meat by direct
heat under the broil element of the oven.
• The high heat cooks quickly and gives a rich, brown outer
appearance. Broil mode is best for meats, fish, and poultry up
Broil
to 1 inch thick.
-
• Always preheat the oven for 5 minutes before broiling.
-
• See the Broiling recommendation guide section starting on
O
page 28.
O
• Convection Bake uses a fan to circulate the oven's heat evenly
and continuously within the oven.
-
Convection
• This improved heat distribution allows for even cooking and
Bake
-
excellent results while using multiple racks at the same time.
-
• Breads and pastries brown more evenly.
-
• Convection Roast is good for cooking large tender cuts of
meat, uncovered. The convection fan circulates the heated air
-
evenly over and around the food.
Convection • Meat and poultry are browned on all sides as if they were
Roast cooked on a rotisserie.
• The heated air seals in juices quickly for moist and tender
results while, at the same time, creating a rich golden brown
exterior.
Instruction
2020-07-07 5:26:08