Dacor Renaissance User manual

The Life of the Kitchen2 USE AND CARE JViANUAL
RENAI S SAN C E®WALL OVEN
For use with RO series models
Style varies,
model R0230S shown
Table of Contents
Important Safety Instructions ........................................... 1
Getting to Know Your Oven ............................................ 3
Operating Your Oven .................................................... 8
Cooking Tips .............................................................. 21
Care and Cleaning ..................................................... 24
Part and Accessories ................................................... 29
Before You Call for Service ........................................... 30
Warranty and Service ................................................. 32
Warranty Card ............................................... Back Cover
Family Owned
American Made
Part No. 105488 Rev. F

To Our Valued Customer:
Congratulations on your purchase of the very latest in Dacor ®products! Our unique combination of features, style and
performance make us The Life of the Kitchen ", and a great addition to your home.
In order to familiarize yourself with the controls, functions and full potential of your new Distinctive Appliance, read this
use and care manual thoroughly, beginning with the Important Safety Instructions section.
All Dacor appliances are designed and manufactured with quality and pride, while working within the framework of our
company value. Should you ever experience a problem with your product, please first check the Before You Call for
Service section of this manual for guidance. It provides useful suggestions and remedies prior to calling for service.
Valuable customer input helps us to continuously improve our products and services, so please feel free to contact
our Customer Service Team for assistance with any of your product support needs.
Dacor Customer Service Team
14425 Clark Avenue
City of Industry, CA 91745
Telephone:
Fax:
Hours of Operation:
Web Site:
[phone]
[phone]
Monday through Friday
6:00 A.M to 5:00 P.M, Pacific Time
www.dacor.com
Thank you for choosing Dacor for your home. We are a company built by families for families and we are dedicated
to serving yours. We are confident that your new Dacor product will deliver a high level of performance and
enjoyment for many years to come.
Sincerely,
The Dacor Customer Service Team
© 2011 Dacor, all rights reser\,_.

nsfrucfions
INSTALLER: LEAVE THESE INSTRUCTIONS WITH THE
APPLIANCE.
CUSTOMER: READ THIS USE AND CARE MANUAL COMPLETELY
BEFORE USING THIS APPLIANCE. SAVE IT FOR FUTURE REFER-
ENCE.
For service and warranty information see page 31.
If you have any questions, call:
Dacor Customer Service
[phone] (U.S.A. and Canada)
Monday -- Friday 6:00 A.M.to 5:00 P.M.Pacific Time
Web site: www.dacor.com
Have the complete model and serial number for your
appliance available. The numbers are found on the appli-
ance data plate, located inside the grill, below the control
panel. Open the door to expose the grill. On double ovens,
the plate is located behind the top grill. Write these num-
bers below for future reference.
Important Information About
Safe Instructions
The Important Safety Instructions and warnings in
this manual cannot cover all possible problems and condi-
tions that can occur. Use common sense and caution when
installing, maintaining or operating this appliance.
Always contact the Dacor Customer Service Team about
problems or conditions that you don't understand.
Safety Symbols and Labels
Model number
Serial number
Date of purchase
[_ DANGER
store or usecombustible, flammableor explosivevaporsand
liquids (such as gasoline)inside or in the vicinitYofthis Orany
other apptiancelKeeP itemsthat could explode; such as aerosol
cans away from the burners and ovenI Donot store flammab!e or
explosive materials in adjacent cabinetsor areas.
Since Dacor continuously improves the quality and perfor-
mance of our products, we may need to make changes to
the appliance without updating this manual.
Visit www.dacor.com to download the latest version of this
manual.
[_ WARNING
ovenbottom or cover an entire rack with materialssuchas
aluminum f0i!, Doingso b!ocks airflow throughtheoven Causing
a fire hazard.
READ AND SAVE THESE INSTRUCTIONS
1

Precautions
To reduce the risk of fire, electric shock, serious injury or death when usingyour oven, follow basic safety precautions,
including the following:
WARNING
• If you receive a damaged product,immediately contact your
dealeror builder. Donot install or usea damagedappliance.
• Makesure that the oven has been properlyinstalled
and grounded bya qualified installeraccording to the
accompanyinginstallationinstructions. Have the installer
showyou the locationof the fuse or junction box so that you
knowwhere and howto turn off powerto the oven.
• Do notinstall, repairor replaceany part of the oven unless
specificallyrecommendedin the literatureaccompanying it. A
qualifiedservice technicianshould perform all otherservice.
• Beforeperforming anytype of service, make surethat the
electricalpowerto the oven is turned off at the circuit breaker
orfuse box.
• Only use the ovenfor cooking tasks expectedof a home
applianceas outlinedin this manual. This oven is not
intendedfor commercial use.
DONOT TOUCHTHE SURFACESOF THE OVEN DURING
3R IMMEDIATELYAFTER USE.
•Makesure individualswho usethe ovenare able to operate
it properly.
• Neverallow anyone, including childrento sit, stand or climb
on any partof the oven includingthe door. Doingso may
causetipping, damage, serious injuryor death.
• Do notleave childrenalone or unattended in the area around
the oven. Do notallow childrento playwith the controls, pull
on the handle(s)or touch other parts of the oven.
• Do notstore itemsof interest to childrenabove the oven.
Childrencould be burned or injuredwhile climbing on the
appliance.
• Do nottamper with the controls.
•To preventthe unit from tippingforward and to provide
a stable installation, make surethe oven is securedto
the cabinet according to the accompanying installation
instructions.
• Do notheat unopened food containers such as baby food
jars and cans. Pressurebuild up may cause the container to
burstand cause injury.
. Do notusewater on greasefires.A violent steamexplosion
may result.Smother any flameswith a lid, cookie sheet
or flat tray. Use bakingsoda or a foam extinguisherto
extinguish flaming grease. Be careful to avoid getting burned.
• Keepflammable items such as paper,cardboard, plastic
and cloth away from and out ofthe oven. Do not allow pot
holderstotouch hot surfaces.
WARNING
•Do notwear loose or hangingapparel while usingthe oven.
Do not allowclothing to come intocontact with the interiorof
the oven and surroundingareasduring and immediately after
use.
• Do not usetowels or bulkycloth as pot holders.
• Do not usethe oven for storage.
• Cleanand maintainthe oven regularlyas instructed in this
manual. Keepthe entireoven free of greasethat could catch
fire.
- Do nottouch the outside surfaces ofthe ovenduring the
self-cleancycle. They wilt be hot.
• Use cookwareonly for its intendedpurpose. Checkthe
manufacturer'srecommendationsbefore useto determine
if a utensil is suitable for usein an oven. Certaintypes of
glass, ceramic and earthenware are not suitable for use in
the oven. Personalinjury or damage may result from the
improperuse of cookware.
• Exercisecautionwhen opening the ovendoor. Let hot air or
steamescape before lookingor reaching inside.
• Use extremecaution ifadding water to food in the oven. The
steamcan cause serious burnsor scalds.
- Use only dry pot holderswhen removingfood and cookware
from the oven. Wet pot holders cancause steamburns.
• Foryour safety,do not usethe oven to cook withoutthe
convectionfitter(s) installed.When the filter is not installed
the spinning fan bladesat the back of the ovenare exposed.
. Do notallow food to sit in the ovenfor morethan one hour
beforeor after cooking. Eatingspoiledfood can result in food
poisoning.
, Do not leaveobjects, such as aluminum foil, the meat probe
or cookie sheets on the bottom ofthe oven. Do not allow
the broil elementson the ceilingof the oven chamberto be
covered up. Do not linethe ovenwith aluminumfoil or other
materials. Doingso may cause the oven or the items in it to
overheat,creating a fire hazardor causing propertydamage.
, Non-stickcoatings,when heated,can be harmfulto birds.
Removebirdsto a separate,well-ventilated room during
cooking
2

Model identification
The oven is available in single and double oven models.
Control panel
Single oven
Style varies
iii_iii_i_i_ii i !!ii!_!_i!_i!i!!i!!ii!_i!ii!_!!_i_i!i!!_!_i!_i!i!_!_i!_iii!_!_i!_i!_i_!_!_!_i_!!!!!!i!i_
lil_ _i_ii_!_iliii:_i:iiii_iii!ii_!i_i__iiiill
_i_i_i_i_i_i_i_i_i_i_i_i_i_i_i_i_i_i_i_i_i_i_i_i_i_i_i_i_i_i_i_i_i_i_i_i_i_i_i_i_i_i_i_i_i_i_i_i_i_
Control panel
Double Oven
Style varies
Control Panel = Single Oven
i "_iiiiiiiiiiiiiiiiiiiiiiiii
iiii:i;I
i_i_ii__ i_iiii_i_!!_!_!!_!!_!_!!_!!_!!_!_!!i_!_!_!!_!!_!_!!_!!_!_!_!!!_!!_!!_!_!!_!!!_i_!_!_!_!_!_!_!_i!_i_i_i_i_i_i_i_i_i_i_i_i_i_i_i_i_i
II_I :i:i:i:i:i:i:i:i:i:i:i:i:i:ii:i:i:i:i;i
Control Panel = Double Oven
3

Partsof the Oven
Control panel Your oven's control panel consists of touch keys and a display. Use the control
panel to control all the oven's features (sometimes called modes).
[] Air intake/E×haust slots The oven draws air in through the intake slots to cool its internal parts. The air
comes out through the exhaust slot at the bottom of the oven. Do not block or
cover the air intake or exhaust slots.
[] Meat probe connector When you use the meat probe, insert the skewer into the meat and plug the other
end into this connector. See the Using the Meat Probe section on page 17 for
proper operation. On double ovens, only the upper oven is equipped with a meat
probe connector.
[] Oven lights There are two oven lights inside the oven chamber so that you can easily see the
food inside. Touch the light key on the control panel to turn them on. The bulbs are
12 volt, 20 watt, halogen.
[] Rack supports There are seven sets of rack supports inside each oven chamber. They support the
adjustable oven racks. They are numbered from the bottom up.
Door gasket The door gasket prevents heat from escaping when the door is closed.
Self-clean latch The self-clean latch automatically locks the oven door during the self-clean cycle.
The door latches for your safety. There are very high temperatures inside the oven
during the self-clean cycle.
Broil elements The broil elements are located on the ceiling of the oven chamber. They are hidden
behind a glass panel. They are the source of top heat.
Convection fan The convection fan blows heated air into the oven chamber during the convection
cooking process. The convection filter covers it.
[] Convection element The convection element heats the air that is blown into the oven chamber by the
convection fan during the convection cooking process. The convection filter covers
it.
Convection filter The convection filter covers the convection fan. It helps prevent the transfer of
taste from one food to another when you are cooking a whole meal. It also keeps
the oven cleaner and covers the moving fan blades for safety purposes.
Oven rack Your oven comes with a GlJdeRackTM oven rack and a set of standard racks. The
total number of racks depends on the model.
Bake element Hidden below the floor of the oven chamber is the bake element. It is the source of
bottom heat.
Recessed Oven Cell The recessed oven bottom is designed to allow a 30 minute oven steam clean. See
Bottom page 26 for instructions.
4

Getting to k ,bL ._n
5

i¸ :/ ii: ¸¸¸ ! - ' : ,
Getting to c r )v ,n
Control Panel
D START/CONTINUE key When you use the variousfeatures(ormodes) on youroven, selectthe cook-
ingmode first,then touchthe START key.AIso,use the START key tostartthe
timers.
[] Cooking mode keypad Select the type of cooking you want to perform by touching one of the cooking
mode keys. Also includes the Self-clean and PROBE keys, and on double ovens,
the PROOF key. Double ovens have two cooking mode keypads, one for the upper
oven and one for the lower.
[] CANCEL • SECURE key Use this key to turn off your oven. This key sets all temperature settings back to
zero and turns off any features (except the timer) that are currently in use. It also
activates the lock=out feature. On double ovens, there is a CANCEL • SECURE key
for each oven.
[] Display The control panel display provides various types of information about the oven,
including the current time (once the clock is set), the current cook settings and the
cooking temperature. See below for the symbols that appear on the display.
[] Number keypad When you want to set the temperature, cook time or the time, use the number
keypad.
Ir_ Delay timed cooking Use these keys to set the oven to turn on or off automatically at a later time. On
keys double ovens, there is a set of delay timed cooking keys for each oven. See page
15 for instructions.
ird TIMER keys Use the TIMER 1 and TIMER 2 keys to time an event. The two timers operate
separately from each other. You can use them even if the oven is not in use. They
do not turn the oven on or off. See page 15 for instructions.
[] CLOCK key Use this key to set the clock. See page 8 for details.
[] Light key Located on the number keypad. If you need to turn the oven lights on or off, touch
the light key.
Sabbath key (#) Use this key to start Sabbath mode. See page 20 for details.
Symbols
Convection Bake Broil Roast Meat
probe TimerDoor lock Self-clean (self-clean)
@ @
Timer numbers
6

Getting to K ,bL ._n
Control Panel -Single Oven
Control Panel -Double Oven
7

ring' :en
Control Panel Setfi s
Setting the Clock
1. Touch the CLOCK key. The colon between the minutes
and seconds on the time display will begin to flash.
2. Enter the current time on the number keypad before
the colon stops flashing. For example: For 12:08,
touch 1-2-0-8 on the keypad. Touching the # key
changes the AM=PM indicator.
3. Touch START.
IMPORTANT
"The c!ockcannot be set duringdelay timed cooking,if oneof
i the timers isin use or ifself-clean or Sabbathmode isactivel
Aftera powei failure, the time onthe disp!aYmay flaSh,
dic_ that the time maYnot be correcL
the original settin(
2. The display will indicate the temperature scale the
control panel is currently set to, "F" or "C'.
3. Touch the # key to change the temperature scale. To
leave the setting as is, do not touch any keys.
4. Touch CANCEL •SECURE. The control panel will go
back to the regular clock display, set to the new tem-
perature scale.
Turning the Control Panel "Beep" Off/On
The control panel beeps any time you touch any of the
keys or when various error conditions exist. It also beeps
when a timer is done counting down (page 15) or
whenever the oven performs certain preset functions, for
example, pre-heat is complete. The tone may be silenced
so that it does not function under the above conditions.
To turn the control panel "beep" off (or on)=
1. Touch and hold the START TIME key for six seconds,
until "beep" appears on the display.
2. Touch the # key repeatedly to switch between "On"
and "Off".
3. Touch CANCEL • SECURE when the desired mode
appears on the display.
To change the control panel back to the previous mode,
repeat the above steps.
24/12 Hour Clock (Military Time)
The oven is set to 12-hour (non-military) time at the fac-
tory. 24 hour time is also known as military time.
1:36 PI = 13:36 military time.
If you want to switch the clock to 24 hour
time or switch from military back to regular
time=
1. Touch and hold the CLOCK key for six seconds. The
display will indicate the mode the clock is currently set
to, 1.2 Hr or 24 Hr.
2. Touch the # key to change the clock mode. To leave
the setting as is, do not touch any keys.
3. Touch CANCEL • SECURE to return to the main dis-
play. If you have set the clock to 24 hour time, the
keypad will allow you to enter military time when set-
ting the clock.
Setting the Temperature Scale
Youcan select the temperature scale (Fahrenheit or Cel-
sius) the oven usesto display the cooking temperature.
The oven is preset at the factory to Fahrenheit.
To change the temperature scale=
1. Touch and hold the BROIL key (under UPPER OVEN
on double ovens) for six seconds.
Dacor recommends turning the oven on for one hour
at 500°F to burn off any residual oils used during the
manufacturing process. Any of these oils left on the
inner parts can cause an undesirable smell the first
few times the oven is used.
•When you use your oven to bake or roast, it preheats
automatically. The preheat cycle rapidly brings the
oven chamber up to the proper cooking temperature.
It takes several minutes to preheat the oven. Preheat
time depends on the temperature settings. The time
may be longer depending on the type of electrical
supply in your community. There is no preheat cycle
for any of the broil modes.
•After you pull food out of the oven, it will continue to
cook. This process is called "carry-over." The larger
the portion of food, the longer it will cook. It is best to
let the meat rest after it comes out of the oven for 10
to 15 minutes before carving. Doing so will allow the
meat to retain its juices and make it easier to carve.
8

Rocks
You may use either rack type on any level inside the oven.
To insert the standard oven racks...
1. Insert the end of the rack with the safety notches into
the oven first.
2. Attach both sides of the rack to the rack supports in
the oven as shown in the diagram below.
3. Begin to slide the rack in, and then, lift up so that the
safety notches clear the ends of the rack supports.
4. Push the rack all the way in with both hands.
To remove the standard oven racks...
If you want to remove an oven rack, grasp it with
both hands and pull gently straight out toward you
until it stops.
To remove the rack completely, lift the front of the
rack up about six inches and continue to pull it out.
Lifting the rack releases the safety notches. The
safety notches reduce the chances of a rack coming
out of the oven accidentally.
To insert your GlideRack oven rack...
Your oven comes with a Dacor GlJdeRack oven rack. You
can pull the GlideRack oven rack out further than the
standard racks and still support heavy pots and pans
full of food. It is great for heavier foods and the optional
Dacor baking stone.
1. Align both sets of safety clips (right and left) on the
back of the rack guides with the oven rack supports as
shown below. NOTE: The diagram below shows instal-
lation with the rack guides extended but, the rack
may be installed with or without the guides extended,
whichever is easier.
2. Begin to slide the rack in, lifting the front safety clips
over the front of the oven rack supports.
3. Push the rack all the way in.
4. Grasp the rack in the center of the front and pull. The
rack should come forward while the guides remain in
place.
To remove your GlideRack oven rack...
• Grasp the rack with both hands and pull it gently
straight out toward you until it stops.
• Lift up until the front safety clips just clear the front
of the rack supports on the oven. Continue to pull out.
Moving the end of the rack back and forth slightly, left
to right, as you pull, will make it easier to remove.
Back of rack
/
Front of rack /Rack
support
Standard
Rack
Safety Slide oven rack
notch supports into slots
on the rack
/
Front of
rack
GlideRack
Oven Rack
Rack
guides
ven rack
'_ support
Slide oven rack supports
between back safety clips
Back of
guide
g

ng, Your Oven
1. Adjust the racks to the appropriate level.
2. Determine the best cooking mode for the type of food
to be cooked.
Select from the following...
• CONVECTION BAKE -A combination of the _ (}_(j_
convection fan and a bottom heat source.
Good for single rack items in a deep pan.
•CONVECTION BROIL -A combination of _
the convection fan and a top heat source.
Good for items that do not need to be flipped, such as
thinner cuts of meat, fish, and garlic bread.
•PURE CONVECTION TM -Uses convectioncook-
ingonlyforeven heat.Use forbaked goods and
multiple rack cooking.
•CONVECTION ROAST- Combines top and _ SSS'_
bottom heatsourceswiththe convection
fan.Bestforribroasts,turkeys,chickens,etc.
• BAKE -Cooks witha bottom heatsourceonly. S0(j_
Commonly used for basic recipes.
•BROIL -Cooks using a top heat source alone. _/)r)"_
Use for grilling smaller cuts of meat or toasting
bread.
See pages 12 to 14 for detailed descriptions of the
various cooking modes.
3. Touch the key for the desired cooking mode. The
preset (jump-in) temperature will appear on the dis-
play along with the symbol(s) for the selected cook-
ing mode (see above). On double ovens, select the
desired oven by touching the cooking mode key under
UPPER OVEN or LOWER OVEN on the controlpanel.
4. To cook atthe presettemperature,touch START. To
cook at a different temperature enter it (for example
4-2-5) on the number keypad, then touch START.
You can enter any temperature between 100°F and
555°F. The suggested broil temperature is 555°F.
Double ovens have only one START key, on the left
side of the control panel. Use it to start both ovens.
5. If you are using Pure Convection or one of the bake
or roast modes, "PRE-" for preheating, along with the
current oven temperature will appear on the display
until the oven reaches the set temperature. Once the
oven reaches the set temperature (usually in 15 to 20
minutes), it will beep and "PRE =" will disappear. Care-
fully place your food in the oven. Excessive browning
will occur if you put the food in too soon.
Turning Off Your Oven
To turnthe oven off,touchthe CANCEL •SECURE key.
On doubleovens,touchthe CANCEL •SECURE key under
UPPER OVEN or LOWER OVEN.
Changing the Temperature
To change to a different temperature while the oven is on:
1. Touch the key for the current cooking mode. The cur-
rent cooking mode appears on the display (for exam-
ple BAKE).
2. Enterthe temperatureon the keypad (forexample
3-7-5)and touchCONTINUE.
IMPORTANT
If you increase the temperature by 50°F or more; the
ovenWill go into preheat mode toiraise the temperature
rap d ytothenewSett nglPRE'WiUappearonthe
d spay,Topreventexcessivebr0wn ng
mends that you remove the food from the oven when
'!PRE-!' appears on the display. If you lower the tern:
perature, itis best to wait until the display indicates the
new lower temperature before you insert the food in the
oven as well.
Changing the Oven Cooking Mode
To change to a different cooking mode while the oven is
on, for example to change from Convection Bake to Bake:
1. Touch the key for the new cooking mode, for example
BAKE.
2. Touch CONTINUE.
Preset (Jump-in) Temperature Settings
Youroven hasa preset "jump-in" temperature setting for
each of the cooking modes to reduce the need to always
enter the temperature. See the table below. See Starling
Your Oven for directions on how to cook at the preset
temperature.
Convection Bake 325°F
Convection Broil 555°F
Pure Convection 325°F
Convection Roast 375°F
Bake 350°F
Broil 555°F
10

tin9 o,
Lock-Out Feature
Zf you want to disable the keys on the control
panel when the oven is not in use:
•Push and hold the CANCEL •SECURE key for about
three seconds, The control panel keys will stop work-
ing and "OFF" will appear on the display, Only the
CANCEL •SECURE and the oven light keys remain
functional, On double ovens, touching either CANCEL
•SECURE key locks the control panel for both ovens,
•To reactivate the control panel, touch and hold the
CANCEL • SECURE key for three seconds,
12 Hour Timer Feature
Your oven is equipped with a feature that automatically
turns it off after 12 hours of continuous use, The 12 hour
timer resets if you change the cooking temperature or
cooking mode,
The oven ships from the factory with the 12 hour timer
enabled,
To disable or enable the 12 hour timer
feature...
• With the oven off, push and hold the TIMER 1 key for
about ten seconds, until the control panel beeps and
"12Hr" appears on the display, "ON" will appear on
the display if the 12 hour timer is enabled,
• Push the # key to disable (or enable) the 12 hour
timer,
Push CANCEL • SECURE to save the changes and
return to the clock display,
11

the Various Oven Modes
The three basic styles of cooking in an oven are:
o Baking:
o Roasting:
o Broiling:
The gentle cooking of dry goods such as cookies, cakes, souffles, etc.
The cooking of meats or vegetables over a period of time.
Cooking with an intense heat for a short amount of time.
Bake sss
Uses only a heat source from below the food. This mode
is the stand=by, non=convection mode. All baked items will
turn out nicely in this mode.
Baking Tips
• For best results, use a single rack when using bake
mode. See page 23 for suggested rack positions for
various foods. For cooking on multiple racks, Dacor
recommends using one of the convection modes.
Follow your recipe's original cooking time and tem-
perature.
• Do not open the oven door frequently during baking.
Look through the oven door window to check the
progress of baking whenever possible.
• Use the timers to determine baking time.
• Walt until the shortest recommended baking time
before checking the food. For most baked goods, a
wooden toothpick placed in the center should come
clean when the food is done.
Cookies burn on the
bottom.
Cookies are too brown
on top.
Cakes burn on the sides
or are not done in the
center.
Cakes crack on top.
Cakes are not level.
Pies burn around the
edges or are not done
in the center.
Oven door opened too often.
Incorrect rack position used.
Dark, heat absorbing cookie sheets used.
Rack position being used is too high.
Food placed in oven during preheat.
Incorrect baking mode being used.
Oven temperature too high.
Dark, heat absorbing cake pans used.
Oven temperature too high.
Oven and/or oven rack not level.
Oven temperature too high.
Dark, heat absorbing pans used.
Oven and/or rack over-crowded,
Set timer to shortest recommended cooking
time and check food when timer beeps. Use
door window to check food.
Change rack position.
Use shiny, reflective cookie sheets.
Change rack position.
Wait until oven is preheated.
See Select from the Following on page 10
for guidelines.
Reduce oven temperature.
Use shiny, reflective cake pans.
Reduce oven temperature.
Level oven and rack as needed.
Reduce oven temperature.
Use shiny, reflective pans.
Reduce number of pans.
12

Your oven offers three convection cooking
modes...
• 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.
For Pure Convection and convection bake
modes...
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 adjust-
ing one recipe variable at a time until you get satisfactory
results.
PureConvection
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, roast-
ing, and preparation of complete 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.
AIR FLOW
For multiple rack baking...
• Typically, when baking on two racks with your oven,
use rack positions #3 and #5 (counting from the
bottom up). When baking on three racks, use rack
positions #2, #4 and #6.
• 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.
[
J
Convection Bake sss
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, quJches,
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.
continued,,,
13

the Various Oven Modes/cont.}
Convection Roast sssB
Your oven'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.
Roasting Tips
All baking modes can be used to roast in your oven.
However, the Convection roast 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 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 1/2 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% 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 mode and may require moist
cooking techniques. Use your favorite cookbook recipes.
Reduce spatter by lining the bottom of the roasting pan
with lightly crushed aluminum foil.
Your oven offers two broil modes...
• Broil
•Convection broil
WARNING
•Use the broil and convection broi!modes on!y with the oven
, Toavoid damageto themeat probe, removeit from the oven
when usingeither of thebroil modes, If the meat probe is
connectedthebroil modesWillnot Start:The meatprobe
symbolwilt flash Whenyouattempt tOStarttheoven in Oneof
thebroil modes with the meat probe connected.
Broiling is a quick, flavorful way to prepare many foods,
including steaks, chicken, chops, hamburgers and fish.
Broil sss
Uses a top heat source. It is best for broiling smaller
amounts of food.
Convection Broil
This mode uses a combination of the convection fan and
a top heat source. It is best for items that do not need to
be flipped such as, thinner cuts of meat, fish and garlic
bread.
Broiling Tips
•To reduce the chance of overcooking, use rack posi-
tions 1 through 4. Results will vary based on the type
of food being broiled and the rack position used.
• It is normal and necessary for some smoke to be
present to give the food a broiled flavor.
• Setting the timer is recommended to time the broiling
process.
• Always use a broiler pan and grill to provide drainage
for excess fat and grease. Doing so will reduce spat-
ter, smoke and flare-ups.
• Start with a room temperature broiler pan for even
cooking.
• Use tongs or a spatula to turn and remove meats.
Never pierce meat with a fork because the natural
juices will escape.
• Broil food on the first side for a little more than half of
the recommended time, then season and turn. Season
the second side just before removing the food from
the oven.
To prevent sticking, lightly grease the broiler grill.
Excess grease will result in heavy smoke. For easier
cleaning, remove the broiler pan and grill when
removing the food.
14

Timers
Your oven is equipped with two built-in
timers...
• You can use both of them at the same time.
• You can time from 1 minute to 99 hours and 59 minutes.
• The timer symbol appearson the displaywhen one or
both of the timers is in use.
To use the timers on your oven...
1. Touch the TIMER 1 or TIMER 2.key.
2. Enter the hours and minutes to be timed on the _2
keypad and touch START. To enter 11 hours,
3Ominutes, touch 1-1-3-0, Totime 2Sminutes,
touch 2-5 When you touch START, the time will appear
on the display and begin to count down.
When the timer is done counting down, 0:00 will appear
on the display. The timer number will flash on the display
and the alarm (a beeping sound) will sound. The alarms
for Timer 1 and Timer 2 have different patterns.
Timer
1 1 second on, 1 second off, repeat
1 second on, 1 second off, 2 seconds on
21 second off, repeat
When the alarm sounds, touch either TIMER key to stop
the alarm. Touch CLOCK to return to the main display.
While a timer is running you can...
• Touch CLOCK to view the current time.
• Touch TIMER 1 to view the time left on (or set) timer t.
• Touch TIMER 2.to view the time left on (or set) timer 2.
To change the amount of time on a timer...
1. Touch the TIMER 1 or TIMER 2 key.
2. Enter the new time on the keypad and touch START.
To stop a timer before time runs out...
• Touch the TIMER 1.or TIMER 2.key twice. The timer will
stop and the display will clear.
• Touch CLOCK to return to the main display.
If you want to set the oven to automatically turn itself on
or off at a later time, you can use the delay timed fea-
tures.
Things to Know About Delay Timed
Cooking
• The delay timed options work for all of the various cook
modes, except broil and convection broil.
• You may use the timers while using the delay timed
features. The timers do not have an effect on any of the
delay timed cooking options.
• The delay timed cycle can be canceled at any time by
pushing CANCEL •SECURE,
[_ WARNING
Foodsafety isan importantconsiderationwhen using the delay
timed features.Toavoid potential sicknessand the spoiling of
food. take thefollowing steps:
• Avoid using foodsthat will spoil whilewaiting for the ovento
startcooking.Typicalfoods to avoid include:those containing
eggsand dairy products,cream soups and cooked or
uncooked meats, poultry,and fish.
• Do notallow foodsto remainin the oven after itturns
completelyoff. Whenthe temperature drops below
140°F.bacteriacan develop (after hold mode).
• If cooking will not begin immediately,placeonly very cold or
frozenfood intothe oven. Most unfrozenfoods shouldnever
stand in the oven for morethan two hours beforecooking
begins,
The Three Ways to Use Delay Timed
Cooking
• Setthe time the oventurns on (START TIME) and set
it to turn off at a later time using either the COOK TIME
key or the STOP TIME key.
• Set the START TIME only, then turn the oven off manu-
ally when you are done cooking.
• Turn the oven on manually and set it to turn off at a later
time using either the COOl( TIME key or the STOP
TIME key.
continued,,.
15

Dela
About the 3 Delay Timed Settings
The delay timed cooking keys are:
• START TIME: The time the oven starts cooking
• COOK TIME: The amount of time the oven cooks
before it goes into hold mode.
• STOP TIME: The clock time the oven turns off and
goes into hold mode.
When you set 2 of the 3 above, the oven automatically
calculates the third.
About Hold Mode
When you set the oven to stop cooking using the
COOK TIME or STOP TIME keys, it will go into
"hold" mode (NLd appears on the display) when it
reaches the end of the cook time you have set. The
oven will keep the temperature at 150°F for two
hours.
Touch CANCEL • SECURE to turn the oven all the way
off.
To prevent sickness, do not allow foods to remain in
the oven after it is off (after hold mode turns off).
Using Delay Timed Cooking
,
2.
3.
Adjust the racks to the appropriate level.
Put the food in the oven.
Touch the key for the desired cooking mode (except
Broil or Convection Broil).
4. Enter the desired cooking temperature on the number
keypad.
5. If you want to turn the oven on immediately and turn
off automatically at a later time, skip to step 8.
6. Touch the START TIME key.
7. Enter the time you want the oven to start on the
keypad. For 12:35, touch 1-2-3-5. You may enter
a time up to 22 hours and 59 minutes ahead of the
present time. Touch the # key to change "AM" or
"PM."
,
,
10.
11.
If you want to set the stop time or cooking duration,
touch either the STOP TIME or COOK TIME key
(otherwise skip to step 9). Using the COOK TIME key
allows you to determine when the oven will stop cook-
ing by entering the amount of time the oven is on.
Using the STOP TIME key allows you to determine
when the oven will stop cooking by entering the clock
time. Using either key achieves the same result.
Touch START.
If you entered a START TIME, the oven will start at
the start time entered.
TfyOU entered a COOK TIME or STOP TIME the oven
will cook until the time entered and then, go into hold
mode.
IMPORTANT
amount of cook time. Forcooking temperatures of350°F and
below, add 13 minutesto the €ooktime: IncreasetheCooktime
Other Things to Know About Delayed
Timed Cooking
When the oven is in delay timed mode,..
Push the CLOCK key toview the time.
Push the START TIME key toview the currentstarttime
setting.
Push the STOP TIME key to view the currentstoptime
setting.
Push the COOK TIME key toview the currentcook time
setting.
16

the Meat Probe
When you cook foods like roasts and poultry, the internal
temperature is the best way to tell when the food is prop-
erly cooked. Your oven's meat probe is an easy way to
take the guesswork out of roasting. You can use it to cook
food to the exact temperature you desire. The probe can
be set from IO0°F to 200°F.
Plug
Skewer
4. Allow the oven to preheat. Excessive browning may
occur if the meat is placed in the oven during preheat
mode (when "PRE-" appears on the display).
5. Once the oven has preheated ("PRE-" disappears),
put the meat in the oven using pot holders. Insert the
meat probe plug into the connector inside the oven.
6. Push the PROBE key. The preset probe
temperature (160°F), as well at the probe f
symbol, will appear on the display. If you
want to cook using a different probe temperature,
enter it on the keypad. Use the USDA Minimum Safe
Cooking Temperature Chart on page 18 as a
guideline for the type of meat you are cooking.
WARNING
, To avoid the P0ssiblity of bums, use hot padsto handle
Connect,and unplugthe meat probe whenthe oven is hot.
* usethe hand!esto insert and remove the meat probes-'
skewerand to connectit to the oven. Pushing or pulling
on either end ofthe cable Coulddamage the meat probe:
Toavoid breakngthe meat probe makesure the fo0dis
: c0mp ete!ydefrosted before nserting the skeweil
prevent damage, never !gavethemeat pr0be inSide
the oven Whenitis not beingused, especially duringthe
•Using a meat probe otherthan the one providedwith YOUr
NOTE
The meat probe does not workwith broil or convection broil
and Sabbathmodes. Plugin the meat probe when usingthe
aboVemodes; themeat probe Symbo!Wi!!flash indicatingan
error.
, ifthe meat pi0be is accident!y disconnected after thePROBE
key is touched,the meat probesymbol will flash and theerror
To use the meat probe...
1. Prepare the meat for cooking prior to setting the
oven. Insert the meat probe skewer into the center
of the meat. Make sure that the skewer is not inside
any fatty portions of the meat and does not touch any
bones. The point should rest in the thickest part of
the meat. When you are cooking fowl, the tip of the
skewer should rest toward the center of the bird.
.Before placing the meat in the oven and with the door
closed, push the BAKE, CONV BAKE, PURE CONV
or CONV ROAST key. The preset temperature will
appear on the display. If you want to cook using a
different oven temperature, enter it on the number
keypad.
7. Touch START. If you do not touch START, the probe
mode will not start.
When the meat probe is in use, the oven will automati-
cally control the cooking time. The temperature on the
display during cooking is the temperature measured inside
the meat. The oven will continue to cook until the meat
temperature reaches the temperature you have entered.
When the meat is done, the oven will go into hold mode.
The temperature will reduce to 150°F for two hours to
keep the meat warm and safe for serving. To prevent sick-
ness, do not allow foods to remain in the oven after it has
turned off. Touch CANCEL • SECURE to cancel hold mode
and turn the oven completely off.
To change the meat probe temperature
during cooking...
1, Touch PROBE. The current probe temperature will
appear on the display,
2, Enter the new temperature, The oven will automati-
cally change to the new probe temperature, If you
do not enter a temperature, the oven will continue to
cook at the current setting,
To change the cooking mode during meat
probe cooking...
1. Touch the CANCEL •SECURE key.
2. Touch the BAKE, CONV BAKE, PURE CONV or
CONV ROAST key. Ifyou want to cook using tem-
perature different than the oven preset temperature,
enter it on the number keypad.
3. Touch CONTINUE.
To cancel meat probe operation while the
oven is cooking...
•Touch the CANCEL •SECURE key.
continued,,,
3. Touch START.
17

Usin the Meat Probe
Important details about the meat probe:
• You must select the specific cooking mode (BAKE,
CONY BAKE, PURE CONY or CONY ROAST) before
you touch the PROBE key.
• When using the meat probe feature the preheat cycle
is disabled. For best results, select the mode and
allow the oven to preheat prior to starting the meat
probe feature.
• The meat probe function will automatically cancel
after 30 seconds if the meat probe is not connected.
The meat probe symbol will flash on the display.
• The meat probe feature takes precedence over the
delay timed cooking feature. The oven will continue
to cook the meat until it reaches the selected meat
probe temperature regardless of the STOP TIME or
COOK TIME setting, then go into hold mode.
USDA Minimum Safe Internal Cooking
Temperatures for Various Foods
Deh
Your oven can be used to dehydrate or defrost foods at
low heat settings in the Pure Convection mode.
To dehydrate or defrost foods
1. Adjust the racks to the appropriate level.
2. Place the food on the center of the oven rack. (If you
are dehydrating, prepare food as recommended, then
place it on a drying rack).
3. Touch the PURE CONY key.
4. To defrostmeats, enterthe temperatureup to 150°F
on the keypad.To dehydrate,startby settingthe
temperatureaccordingtothe tablebelow.When
dehydrating, you may need to experiment with higher
temperatures.
5. Touch START.
FoodType
Fruit
Dehydrating Temperature
lO0°F
Vegetables 125°F
Meat 150°F
Chicken and turkey, whole
(temperature taken in thigh)
Poultry breasts, roast
Poultry thighs, legs, wings
Duck and goose
Stuffing (cooked alone or in bird)
165°F
165°F
165°F
165°F
165°F
Fresh Pork ......
NOTE: The minimum safe internal cooking temperatures are
subject to change. There are changes in bacteria and the
temperatures required to eradicate them. For the most current
information, contact the USDA.
USDA Neat and Poultry Hot Line: Phone: [phone]
www.fsis.usda.gov
Dacor recommends that you use one of the timers to time
the process.
Dehydrating Tips
Equipment Recommended;
• Half sheet pan or jelly roll pan with 1/2"rim all the way
around
• Baking rack that fits inside the half sheet pan
• Cheesecloth
• 4 quart sauce pot with lid
• Steamer basket that fits inside 4 quart saucepan. One
that is perforated and opens up will work well.
• Slotted spoon
• Paper towels
• A sharp knife
i8