Dacor Renaissance RR30NS User manual

The Life of the Kitchen? U SE AND CARE MANUAL
RENAISSANCE ® ELECTRIC RANGE
WITH INDUCTION COOKTOP
Models: RR3ONS[-C], RR3ONFS[-C], RR3OIVIS[-C] and RR3ONIFS[-C]
Style varies, model RR30NFS shown
Table of Contents
Important Safety Instructions ................................................ 1
Getting to Know Your Range ............................................... 4
Operating the Cooktop ....................................................... 7
Operating the Oven ........................................................... 9
Care and CJeaning .......................................................... 20
Before You Call for Service ................................................ 25
Parts and Accessories ....................................................... 27
Warranty and Service ...................................................... 27
Warranty Card .................................................... Back Cover
/........
Pa_ No. 105911 Rev C

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
©2023 Dacor, all rights reserv=,_

mpOrtant Safety Instructions
Installer" Leave these instructions with the appliance.
Consumer =Read this use and care manual completely
before using this appliance. Save it for future reference.
For service and warranty information, see page 27,
If you have any questions call:
Dacor Customer Service
Phone: [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
range ready. The product model and serial number label
can be seen through the grill below the control panel, on
the right side. Write these numbers below for easy access.
_ WARNING
Product model and serial
number label, (view through
right side of grate with
flashlight) xX_
_ WARNING
_ WARNING
Model number
Serial number
Date of purchase
_!X Instructions
The Important Safety Instructions and warnings in
this manual are not meant to cover all possible problems
and situations that can occur. Use common sense and
caution when installing, maintaining or operating this or
any other appliance.
Always contact the Dacor Customer Service Team about
problems or situations that you do not understand.
Safety Symbols and Labels
_ WARNING
CAUTION
p bracket
Rear leg
READ AND SAVE THESE
INSTRUCTIONS

nstrucfions
GeneraJ SaferZ Precautions
To reduce the risk of fire, electric shock, serious injury or death when using your range, follow basic safety precautions,
including the following:
]DANGER
IMPORTANT: To avoid the possibility of explosion
or fire, do not store or use combustible, flammable
or explosive vapors and liquids (such as gasoline)
inside or in the vicinity of this or any other appliance.
Also keep items that could explode, such as aerosol
cans away from the cooktop and oven. Do not store
flammable or explosive materials in adjacent cabinets
or areas,
WARNING
• If you receive a damaged product, immediately
contact your dealer or builder. Do not insta I or use
a damaged appliance.
• IVlake sure that the range has been properly
installed and grounded by a qualified installer
according to the accompanying installation
instructions. Have the installer show you the
location of the circuit breaker panel or fuse box so
that you know where and how to turn off power to
the range.
• Do not install, repair or replace any part of the
range unless specifically recommended in the
literature accompanying it. A qualified service
technician should perform all other service.
• Only use the range for cooking tasks expected of
a home appliance as outlined in this manual. This
range is not intended for commercial use.
, Never allow anyone, including children to sit, stand
or climb on any part of the range, including the
door. Doing so may cause tipping, damage, serious
injury or death.
CAUTION - Do not store items of interest to
children in cabinets above the range or on the
backguard of the range. Children climbing on the
range to reach items could be seriously injured.
o Do not tamper with the controls.
Never leave cooktop elements unattended at high
heat settings. Boil-over causes smoking and greasy
spill-overs that may ignite.
Keep flammable items, such as paper, cardboard,
plastic, cloth (including potholders) away from hot
surfaces. Do not place such items in the oven.
Do not place or store items that could melt or catch
fire on the cooktop or in the oven, even when the
range is not in use.
Do not wear loose or hanging apparel when
using the range. Do not allow clothing to come
into contact with the cooktop, oven interior or
surrounding areas during and immediately after
use,
To avoid overheating, do not allow pans to boil dry.
WARNING
Do not hang flammable or heat sensitive objects
over the range. If the range is near a window, do
not use long curtains as window treatment. The
curtains could blow over the cooktop and create a
fire hazard.
For your safety, do not use the oven to cook
without the convection filter installed. When the
filter is not installed, the spinning fan blades at the
back of the oven are exposed.
When deep fat frying:
- Be certain that the pan is large enough to
contain the desired volume of food without
overflow caused by the bubbling of the fat.
Never leave a deep fat fryer unattended.
, Avoid frying moist or frost-covered foods. Foods
with high water content may cause spattering or
spilling of the hot fat.
• Heat fat slowly, and stir together any
combination of oils and fats prior to applying
heat Util ze a deep fat frying thermometer to
avoid heating the fat to temperatures above the
flash point.
• Let fat cool before attempting to handle it.
, Wipe up spill-overs immediately.
DO NOT TOUCH THE SURFACES OF THE OVEN OR
COOKTOP DURING OR IMMEDIATELY AFTER USE.
Surface elements may be hot even though they are
dark in colon Use potholders to handle hot utensils.
Hold the handle of the utensil to prevent movement
when stirring or turning food.
• Use cookware only for its intended purpose. Check
i
the manufacturer s recommendations before use
to determine if a utensil is suitable for use on a
cooktop or in an oven. Persona injury or damage
may result from the improper use of cookware.
Glazed cookware not designed for high heat use
may crack or break, causing a spill or burn hazard.
Before using glazed cookware, such as glass,
ceramic or earthenware, check the manufacturer's
temperature and usage recommendations.
This appliance is equipped with heating elements of
different sizes. Select utensils having flat bottoms
large enough to cover the heating element. The use
of undersized utensils will expose a portion of the
heating element to direct contact and may result in
ignition of clothing. Proper relationship of utensil to
element will also improve efficiency.
Exercise caution when opening the oven door. Let
hot air or steam escape before looking or reaching
into the oven.
Do not use towels or bulky cloth as potholders.
2

WARNING
• Use extreme caution if adding water to food on a
hot cooktop or in the oven. The steam can cause
serious burns or scalds.
Do not use the cooktop to heat aluminum foil,
aluminum pots or items wrapped in aluminum foil.
GREASE IS FLAMMABLE AND SHOULD BE HANDLED
CAREFULLY. TO REDUCE THE RISK OF INJURY TO
PERSONS IN THE EVENT OF A RANGE TOP GREASE
FIRE:
a. SMOTHER FLAMES with a close-fitting lid, cookie
sheet or metal tray, then turn off the element. BE
CAREFUL TO PREVENT BURNS. If the flames do not
go out immediately, EVACUATE AND CALL THE FIRE
DEPARTMENT.
b. NEVER PICK UP A FLAMING PAN - you may be
burned.
c. DO NOT USE WATER, including wet dish c!oths or
towels - a violent steam explosion may result.
d. If you are "flaming" liquors or other spirits under an
exhaust, turn the fan off. The draft could cause
the flames to spread out of control.
e. Use a fire extinguisher ONLY if:
,You have a Class ABC extinguisher, and you
already know how to operate it.
,The fire is small and contained in the area
where it started.
,The fire department is being called.
,You can fight the fire with your back to an exit.
f. In the event that personal clothing catches fire,
drop and roll immediately to extinguish flames.
, Use only dry potholders when removing food and
cookware from the cooktop or oven. Wet potholders
can cause steam burns. Do not let potholders come
into contact with hot heating elements.
•Do not use utensils that do not attract and hold
a magnet and never use a steel plate or griddle
to heat a nonmagnetic utensil, which can cause
INJURY or DAMAGE to the cooktop elements and
controls.
Do not heat eggs or unopened food containers such
as baby food jars and cans. Pressure build up may
cause them to burst and cause injury.
• Do not leave children or pets alone or unattended
in the area around the range. Do not allow children
to play with the controls, pull on the handle or
touch other parts of the range.
• Make sure individuals who use the range are able
to operate it properly.
Clean the range thoroughly before operating it for
the first time.
Clean and maintain the range regularly as
instructed in this manual. Keep the entire range,
ventilation filters and range hoods free of grease
that could catch fire.
WARNING
Do not allow food to sit in the oven for more than
one hour before or after cooking. Eating spoiled
food can result in food poisoning.
Do not cook on a broken cooktop. If the cooktop
should break, cleaning solutions and spill-overs
may penetrate the broken cooktop and create a
risk of electric shock. Contact a qualified technician
immediately to replace a damaged/pitted cooktop.
Non-sUck coatings, when heated, can be harmful to
birds. Remove birds to a separate, well-ventilated
room during cooking.
CAUTION: DO NOT LEAVE FOOD, COOKING
UTENSILS, OVEN RACKS, THE CONVECTION FILTER,
ETC., IN THE OVEN DURING THE SELF CLEAN
CYCLE.
• ATTENTION :NE LAISSER AUCUN ALIMENT,
UTENSILE DE CUISINE, GRILLES DU FOUR, LE
FILTRE DE CONVECTION, ETC., DANS LE FOUR
DURANT LE CYCLE D'AUTO NETTOYAG E.
CAUTION
Do not allow acids (citrus juices, tomato sauces,
etc,) to remain on the range's surfaces. The finishes
may stain.
Do not slide cookware across the cooktop. Sliding
may damage the finish. Lift utensils to reposition
them. Utensils with rough surfaces should be
avoided since they can scratch the glass surface.
Never use the cooktop surface as a cutting board.
• Do not try to remove heavy spills with a sharp
object such as a knife or metal spatula. Sharp
objects may scratch the range's surfaces.
• Do not ine the oven with aluminum foil or other
materials that can melt or burn up during self
cleaning and cause permanent damage to the oven.
Do not leave objects, such as aluminum foil, the
meat probe, cookie sheets, etc. on the bottom of
the oven. Objects left on the bottom of the oven
may cause damage.
Do not allow the broil element on the oven
ceiling to become covered up by cookie sheets,
aluminum foil, pots, pans, etc. Doing so may cause
overheating and damage the oven.
• To prevent damage, do not allow aluminum foil or
the meat probe to come into contact with heating
elements.
Always ensure that the light fixture lens cover
is in place when using the oven. It protects the
light bulb from breakage caused by high oven
temperatures or mechanical shock.
At Dacor, we continuously improve the quality and per-
formance of all our products. As a result, we may need to
make changes to this appliance without updating these
instructions. Visit www.dacoccom to download the latest
version of this manual.
3

Getti ng to Know You rRang e
Parts of the Oven
(below oven floor)
(at bottom of door)
i_ Control panel The control panel consists of keys and a display. Use the control panel to
control all the oven's features (sometimes called modes),
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 element The broil element is located on the ceiling of the oven chamber, It is the
source of top heat,
Ir_ convection element The convection element heats the air that is circulated through the oven
chamber by the convection fan during the convection cooking process,
[] Convection fan The convection fan circulates heated air through the oven chamber during
the convection cooking process, The convection filter covers it.
!1 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,
Door gasket The door gasket prevents heat from escaping when the door is closed.
[] Bake element Hidden below the floor of the oven chamber is the bake element. It is the
source of bottom heat.
Air intake/Exhaust slots The range 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 door. 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 Using the Meat Probe on page 16 for
proper operation.
[] Oven light There is a light inside the oven chamber so that you can easily see the food
inside. Press the light key on the control panel to turn it on. The bulb is
120 Volt, 20 Watt, halogen.
Rack supports There are seven rack positions inside the oven chamber. The rack positions
are numbered counting up from the bottom.
Oven rack Your oven comes with two GlideRack TM oven racks.
4

Getting to Know Your Range
[] Cooking mode keypad Select the type of cooking you want to perform by pressing one of the cook-
ing mode keys. Also includes the SELl = CLEAN and PROBE keys.
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 13.
[] CLOCK key Use this key to set the clock. See page 8.
[] Number keypad The number keypad is used to set the temperature, cook time or the clock.
See Operating the Oven.
START. CONTINUE key When you use the various features (or modes) on your oven, select the
cooking mode first, then press the START. CONTINUE key. Also, use the
START. CONTINUE key to start the timers. See Operating the Oven.
back to zero and turns off any features (except the timer) that are currently
in use. It also activates the lock-out feature.
Delay timed cooking Use these keys to set the oven to turn on or off automatically at a later
keys time. See page 14 for instructions.
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.
Light key Located on the number keypad. If you need to turn the oven light on or off,
press the light key.
Sabbath key (#) Use this key to start Sabbath mode. See page 15.
Convection Bake Broil Roast P Meat Door lock
probe (self clean)
Display Symbols
Timer Self clean Timer numbers
5

Getting to n, 'our ge
About the Cooktop
• Your range is equipped with an induction type cook-
top. induction cooking is totally different from tradi-
tional types of cooking. A magnetic induction element
below the cooking surface heats utensils (magnetic
only) directly, induction cooking is much more effi-
cient because less energy is lost heating the cooktop
itself. Also, food that spills on the cooktop does not
burn since the cooktop is much cooler.
The cooktop has four circular cooking zones. Below
each cooking zone is the magnetic induction cooking
element. Each cooking zone has its own set of con-
trols. The control keys are activated by touching them
with your fingertip. Pressing hard is not necessary
because the keys are not pressure sensitive. NOTE;
Spills or cleaning solutions on the keys can cause
unwanted operation. Dry the control area with a clean
cloth and reset the control to correct.
All of the induction elements under the cooking zones
feature temperature limJters to ensure a safe operat-
ing temperature for the glass ceramic top. The ele-
ments automatically cycle on and off. At higher power
settings, the induction element will stay on for longer
periods of time.
Cooktop surface
Cooking zone\
Style varies,
model RR30NS shown
Cooktop Control Panel
DON/OFF Key: Turns on the indicated cooking zone.
D Cooking Zone Position: indicates the location of the
cooking zone that is adjusted by that set of controls.
_ Power Light: Turns on when the indicated cooking
zone is on. Power turns off automatically if a utensil is
not placed on the cooking zone within 30 seconds of
being turned on.
_ Power Level Display: Shows the current level
power
and flashes when no utensil is placed on the cooking
zone. Available cooking levels are L, 1, 2, 3, 4, 5, 6,
7, 8, 9, H_<.
D Hot Surface Indicator Light: Indicates corresponding
cooking zone is hot.
EmPower Level DOWN Touch this to
Key: key repeatedly
lower the power level.
_ Power Level UP Touch this to
Key: key repeatedly
raise the power level.
D LOW Key: Touch this key to jump directly to power
level "2".
_ MEDIUM Key: Touch this key to jump directly to
power level "6".
D HIGH Key: Touch this key to jump directly to "H"
power level.
*The Dacor induction power management feature regu-
lates the amount of power one side (left or right) can
draw at the same time. If you set both controls on the
same side to the HIGH power setting, power to both
elements will be reduced slightly and cooking times will
be slightly longer, When cooking on two elements at the
HIGH setting, Dacor recommends using one element on
the left side and one on the right.
_Cooktop_
controls
Cooktop Layout - Top View
f
' / ' ' $$$
\ y I I
/
O°lvlAI = I
Control Layout

ino9 the Cooktop
Before using the cooktop for the first time:
• Be sure all packing materials, labels or tape are
removed from the cooktop surface.
Wipe the cooktop with a clean, damp sponge and dry.
Apply Dacor Cooktop Cleaning Cr_me, according to
the Care and Cleaning section.
During the first uses of the cooktop, you may smell a
slight burning odor or see light smoke. These condi-
tions are normal for new glass ceramic cooktops.
Be certain that the cookware and glass surfaces are
clean and dry before you place a pot or pan on the
cooktop and turn on an element.
Selectin the Proper Cookware
WARNING
All utensils used on an induction cooktop MUST be
magnetic.
Utensils will affect the overall safety and performance
of cooktop cooking, so it is important to select them
carefully. An improperly selected utensil will not cook
efficiently or evenly.
•Use medium to heavy-gauge metal cookware with
flat and smooth bottoms. Also choose cookware that
closely matches the diameter of the cooking zone. Use
utensils with tight fitting lids to retain heat, odors and
steam.
•Properly center utensils in the cooking zone for proper
operation.
Do not use=
Cooking utensils that have bottoms that are rounded,
convex or concave.
if
Utensils that are smaller in diameter than the cooking
zone being used.
Utensils made of materials that are poor heat conduc-
tors.
Griddle plates that cover more than one cooking zone.
Dirty pans or pans with greasy build-up.
Improper utensils will not heat properly, wobble and may
cause vibration.
O eratin the Controls
WARNING
Make sure the cooktop surface is clean and dry.
Place the pan on the element selected, center for best
operation.
Locate the ON/OFF key operating the selected cook-
ing zone and touch it with your finger for one second.
Remove your finger when the power light turns on.
The power level display will flash "0".
Select the desired power level using the LOW,
MEDIUM or NIGH keys or using the UP (A) key. The
selected power level will appear on the display.
NOTE:
O If a power level is not selected within 30 seconds,
the control will turn off.
OYou can change the power level setting at any
time during the cooking process.
Rapid heat up/rapid rolling boil
Low level rolling boil
Frying
General cooking or browning
Simmer
Keep warm*
HIGH
6to7
9 to HIGH
6to 9
2to 5
LOW to 1
*CAUTION= Avoid bacteria growth, keep food above 140OR
Turn off power to the cooking zone by touching the
ON/OFF key or simply remove the pan from the
cooktop. 30 seconds after removing a pan the control
for that cooking zone shuts off automatically. NOTE=
If a pan is placed on the same cooking zone before 30
seconds has elapsed the cooking zone will remain on
at the same setting.
Cooking Tips:
Practice and experience will ultimately determine the
power levels that work best for you. Don't be afraid to
experiment and arrive at your own preferred cooking
settings. You may want to take notes when you find
a setting that works good for a particular food item.
There is a blank table in the back of this manual to
help.
• There will be some variation in the efficiency of the
pots being used. All brands do not behave in exactly
the same way since the different metals used conduct
the electromagnetic waves from the induction ele-
ments differently.
7

Setting the Clock
1. Press 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,
press 1-2-0-8 on the keypad. Press the #key to
change the AM-PM indicator.
3. Press START. CONTINUE.
IMPORTANT
24/12 Hour Clock (MiJitary Time)
The oven is set to 12-hour (non-military) time at the
factory. 24 hour time is also known as military time.
1:36 PM = 13:36 military time.
Turning the ControJ PaneJ "Beep" Off/On
The control panel beeps any time you press any of the
keys or when various error conditions exist. It also beeps
when a timer is done counting down (page 13) 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. Press and hold the START TIME key for six seconds,
until "beep" appears on the display.
2. Press the # key repeatedly to switch between "On"
and "Off".
3. Press CANCEL • SECURE when the desired mode
appears on the display.
4. To change the control panel back to the previous
mode, repeat the above steps.
Lock-Out Feature
If you want to disable the keys on the control panel
when the oven is not in use:
If you want to switch the clock to 24 hour time or o
switch from military back to regular time:
1. Press and hold the CLOCK key for six seconds. The
display will indicate the mode the clock is currently set
to, 3.:2 Nr or :24 Hr.
2. Press the #key to change the clock mode. To leave •
the setting as is, do not touch any keys.
3. Press CANCEL. SECURE to return to the main display.
If you have set the clock to 24 hour time, the keypad
will allow you to enter military time when setting the
clock.
Setting the Temperature Scale
You can select the temperature scale (Fahrenheit or
Celsius) the oven uses to display the cooking tempera-
ture. The oven is preset at the factory to Fahrenheit.
To change the temperature scale:
1. Press and hold the BROIL key.
2. The display will indicate the temperature scale the
control panel is currently set to, "F" or "C".
3. Press the # key to change the temperature scale. To
leave the setting as is, do not touch any keys.
4. Press CANCEL,SECURE. The control panel will go
back to the regular clock display, set to the new tem-
perature scale.
Push and hold the CANCEL. SECURE key for about
four 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.
To reactivate the control panel, press and hold the
CANCEL. SECURE key for four 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-oven" 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 natural juices and make it easier to
ca rve.

Racks
You may use either rack type on any level inside the oven.
WARNING
racks when the oven is COOl, If you must reposition a
rack When the oven is hot; dO not allow potholders to
contact the heating element inside the oven,
Standard Racks
To insert a standard oven rack:
1,
2,
3,
Insert the end of the rack with the safety notches into
the oven first.
4,
Attach both sides of the rack to the rack supports in
the oven as shown in the diagram below.
Begin to slide the rack in, and then, lift up so that the
safety notches clear the ends of the rack supports.
Push the rack all the way in with both hands.
To remove a standard oven rack:
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.
Back of rack
/
/ /
Front of rack Rack
support
Safety notch Slide oven rack
supports into slots
on the rack
GlideRack TM Oven Racks
Your oven comes with Dacor's deluxe GlideRack oven
racks. You can pull them out further than other types of
oven racks and still support heavy pots and pans full of
food. They are great for heavier foods and the optional
Dacor baking stone.
To install aGlideRack oven rack:
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 a 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.
Rack guides
Slide oven rack /
supports between _
back safety clips __x,,_)
Back of
_ guide
Standard Rack GlideRack Oven Rack Installation
9

Operating
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 ,,p_ (_SS_S
of the convection fan and a bottom heat
source. Good for single rack items in a deep pan.
o CONVECTION BROIL- A combina- _
tionof 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.
OPURE CONVECTION TM - Uses convection
cooking only for even heat. Use for baked 9_
goods and multiple rack cooking.
OBAKE - Cooks with a bottom heat source SOS(}
only. commonly used for basic recipes.
oBROIL - Cooks using a top heat source 0_)_)"_
alone. Use for grilling smaller cuts of meat or
toasting bread.
OCONVECTION ROAST - Combines top _
and bottom heat sources with the con- 9_
vection fan. Best for rib roasts, turkeys,
chickens, etc.
See pages 11 to 13 for detailed descriptions of
the various cooking modes.
3. Press the key for the desired cooking mode. The
preset (jump-in) temperature for that mode will
appear on the display along with the symbol(s) for the
selected cooking mode (see above).
4. To cook at the preset temperature, press START. To
cook at a different temperature enter it (for example
4=2=5) on the number keypad, then press START.
You can enter any temperature between 100°F and
555°F. The suggested broil temperature is 555°F.
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 10
minutes), it will beep and "PRE ='" will disappear.
Carefully place your food in the oven. Excessive
browning will occur if you put the food in too soon.
!.,.!.n9 Off Your Oven
To turn the oven off, press the CANCEL, SECURE key.
| NOTE
the Temperature
(after you press START. CONTINUE)
1. Press the key for the current cooking mode. The cur-
rent cooking mode appears on the display (for
example BAKE).
2. Enter the temperature on the keypad (for example
3=7=5) and press START. CONTINUE.
Cha i the Oven Cookin Mode
(afteryou press START. CONTINUE)
To change to a different cooking mode while the oven is
on, for example to change from convection bake to bake:
1. Press the key for the new cooking mode, for example
BAKE.
2. Press START. CONTINUE.
Preset re Setti s
Below is a list of the jump-in temperatures for the various
cooking modes (see step 3 of the Starting Your Oven
section on this page). This feature reduces the need to
always enter the temperature when starting your oven.
Bake
Convection bake
Pure Convection
Convection roast
Broil
Convection broil
350°F
325°F
325°F
375°F
555°F
555°F
12 Hour Timer Feature
The oven's 12 hour timer feature automatically turns it
off after 12 hours of continuous use. The 12 hour timer
resets if you change the cooking temperature or cooking
mode. This feature does not apply to the cooktop.
The range ships from the factory with this feature
enabled.
To
o
disable or enable the 12 hour timer feature:
With the oven off, push and hold the TIMER I key for
about ten seconds, until the control panel beeps.
"ON" will appear on the display if the 12 hour timer is
enabled.
Push the SELF CLEAN key to disable (or enable) the
12 hour timer.
Push START. CONTINUE to save the changes and
return to the clock display.
10

Understanding the Various Oven
Cooki Modes
The three basic styles of cooking in an oven:
,, BAKING - The gentle cooking of dry goods such as
cookies, cakes, soufflds, etc.
*ROASTING - The cooking of meats or vegetables
over a period of time.
*BROILING - Cooking with an intense heat for a short
amount of time.
Bake c,y,_
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 in the lowest posi-
tion when using bake mode. For cooking on multiple
racks, Dacor recommends using one of the convection
modes. See the following pages.
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.
Wait 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.
Your range offers three convection cooking
modes:
* Convection Bake
* Convection Roast
* Pure Convection
As a general rule, in the convection modes, the cook-
ing 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. [f you are unsure how to
convert a recipe, begin by preparing the recipe using the
standard bake settings. After achieving acceptable results
in standard bake mode, adjust the convection cooking
times according to the guidelines above. [f 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 con-
vection test. [f necessary, continue adjusting one recipe
variable at a time until you get satisfactory results.
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.
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 pre-
heat.
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.
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.
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.
11

Understanding the Various Oven
Cookin Modes (con
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, 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
Multiple Rack Baking in Pure Convection Mode
• Typically, when baking on two racks, use rack posi-
tions #1 and #3 or #2 and #4 (counting from the
bottom up) for best results. When cooking a full meal,
use rack positions #1, #3 and #5 for best results.
• 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.
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.
Roasting Tips
All baking modes can be used to successfully 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. 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 pro-
cess.
• Poultry should be placed breast side up on a rack in a
shallow pan that fits the size of the food.
• 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 z/3of the way through the recommended
roasting time. After reading the meat thermometer
once, insert it 1/2inch 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
registers 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 mode 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.
12

Your range offers two broiJ modes:
* Broil
* Convection Broil
Broiling is a quick and flavorful way to prepare many
foods, including steaks, chicken, chops, hamburgers and
fish.
[]_ WARNING
Timers
[]_ WARNING
BroiJ SSS"_
This mode uses a top heat source. It is best for broiling
smaller amounts of food.
Convection BroiJ _'
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
*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 the
food is removed.
Your range is equipped with 2 built-in timers
You can use both of them at the same time.
*You can time from 1 minute up to 99 hours and 59
minutes.
To use the timers on your range:
*Press the TIMER ior TIMER 2 key.
*Enter the hours and minutes to be timed on
the keypad and press START. CONTINUE. To
enter 11 hours, 30 minutes, press 1=1=3=0. To
time 25 minutes, press 2=5. When you press START
.CONTINUE, the time will appear on the display and
begin to count down.
When the timer is done counting down, O;OO 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.
Press the TIMER 1(or TIMER 2) key to stop the alarm.
While a timer is running you can:
Press CLOCK to view the current time,
Press TIMER 1to view the time left on (or set)
TIMER 1.
*Press TIMER 2 to view the time left on (or set)
TIMER 2.
To change the amount of time on a timer:
1. Press the TIMER 1or TIMER 2 key.
2. Enter the new time on the number keypad and press
START.
To stop a timer before time runs out:
Press the TIMER 1or TIMER 2 key twice. The timer
will stop and the display will clear.
Press the CLOCK key to return to the main display.
13

Features
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.
The three 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 (see facing page for
description).
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.
Ways to Use Delayed Timed Cooking
• Set the time the oven turns 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
manually when you are done cooking.
Turn the oven on manually and set it to turn off at a
later time using either the COOK TIME key or the
STOP TIME key.
Adjust the racks to the appropriate level.
Put the food in the oven.
1.
2.
3. Press 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. Press the START TIME key.
7. Enter the time you want the oven to start on the
keypad. For 12:35, press ::1.-2-3-5. You may enter
a time up to 22 hours and 59 minutes ahead of the
present time. Press the # key to change "AM" or
"PM ."
8.
.
10.
11.
If you want to set the stop time or cooking duration,
press 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.
Press START. CONTINUE.
If you entered a START TIME, the oven will start at
the start time entered.
If you entered a COOK TIME or STOP TIME the oven
will cook until the time entered and then, go into hold
mode.
IMPORTANT
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 ("HLd" 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.
Press 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).
14

Other Things to Know About DeJayed Timed
Cooking
When the oven is in delay timed mode:
*Push the CLOCK key to view the clock (current time).
*Push the START TlrME key to view the current start
time setting.
* Push the STOP TIME key to view the current cook
time setting.
* Push the COOK TIME key to view the current cook
time setting.
Sabbath Mode
The Sabbath mode on your oven complies with Jewish
laws for use on the Sabbath and Holy Days. This feature
allows the oven to perform two types of cooking, bake
and Pure Convection.
When the oven is set to Sabbath mode, it disables the fol-
lowing features:
*The oven light
*All keys, except CANCEL. SECURE, START. CON =
TINUE and the 0and 2 keys on the number keypad.
Setting Up the Sabbath Feature
Things to Know About Sabbath Mode
*The CANCEL. SECURE key on your oven remains
active so that you can turn off the Sabbath feature or
turn off the oven.
When the oven is cooking, pressing the 2 key on the
number keypad, then START. CONTINUE, tells the
oven to raise the temperature by 25°F (15°C). Press-
ing the 0 key on the number keypad, then START.
CONTINUE, tells the oven to lower the temperature
by 25°F (15°C). In compliance with Jewish law, the
heating element will be adjusted randomly when
these keys are pressed and no changes will be seen
on the display.
Please visit www.star-k.org for further information
about Sabbath compliance and usage of this product.
1. Press the # key.
2. Press the BAKE or PURE CONV key.
3. Press the 0or 2 keys repeatedly if you want to
change the pre-selected cooking temperature shown
on the display.
4. Press (only) the START. CONTINUE key. The oven
will go into Sabbath mode and cook using the mode
selected in step 2.
15

Usi 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 100°F to 200°F.
Plug Skewer
Meat Probe instructions
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.
2. 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.
3. Press START. CONTINUE.
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 potholders. Insert the
meat probe plug into the connector inside the oven.
6. Push the PROBE key. The preset probe tem-
perature (160°F), as well as the probe 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 the next page as a
guideline for the type of meat you are cooking.
7. Press START.CONTINUE. If you do not press START
.CONTINUE, 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. Press CANCEL. SECURE to cancel hold mode
and turn the oven completely off.
To change the meat probe temperature during
cooking:
1. Press PROBE. The current probe temperature setting
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:
i. Press the CANCEL. SECURE key.
2. Press the BAKE, CONV BAKE, PURE CONV or CONV
ROAST key. If you want to cook using a temperature
different than the oven's preset temperature, enter it
on the number keypad.
3. Press START. CONTINUE.
To cancel meat probe operation while the oven is
cooking:
Press the PROBE key twice. Disconnect the meat probe
from the connector and remove it from the oven. The
oven will return to any previous settings that were
entered before the PROBE key was pressed.
16

Important Details About Meat Probe Use
• You must select the specific cooking mode (BAKE,
CONV BAKE, PURE CONV or CONV ROAST) before
you press the PROBE key.
When you press the PROBE key the preheat cycle is
disabled and the amount of time required to heat the
oven is extended. For best results, select the cooking
mode and allow the oven to preheat prior to pressing
the PROBE key and putting the meat in the oven.
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
GROUND MEAT AND MEAT MIXTURES
FRESH BEEF', VEAL, AND LAMB
Medium rare 145°F
Medium 165°F
Well Done 170°F
Chicken/turkey, whole (temp taken in thigh) 180°F
Poultry breasts, roast 170°F
Poultry thighs, wings, legs 180°F
Duck and goose 180°F
Stuffing 165°F
FRESH PORK
Fresh (raw) 160°F
NOTE
USDA Meat and Poultry Hotline:
Phone: [phone]
www.fsis.usda.gov
Your range 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 Jt on a drying rack.
3. Press the PURE CONV key.
4. To defrost meats, enter the temperature, up to 150°F,
on the number keypad. To dehydrate, start with the
temperature setting below. When dehydrating, you
may need to experiment with higher temperatures.
5. Press START. CONTINUE.
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
When you dehydrate:
1. Wash and remove excess moisture from all fruits and
vegetables before dehydrating.
2. Cut fruits and vegetables into uniform pieces.
3. You can add honey, spices, lime juice or orange juice
to give the fruit a different flavor.
4. It is best to dehydrate on a baking rack with a pan
underneath to catch any juices. If using a rack when
dehydrating small fruit, put cheesecloth over the rack
to allow for maximum air circulation and to prevent
the fruit from sticking to the rack.
5. Place the food onto the center of the oven rack.
17

SoMng DiscoJoration ProbJems
To prevent darkening during dehydration and storage, you
should steam blanch apples, apricots, peaches, nectar-
ines, pears or foods that will oxidize.
To steam blanch:
1. Add one inch of water to a four quart sauce pot.
Insert the steam basket and place the fruit in it.
2. Cover the pot and steam for one to two minutes.
3. Remove with a slotted spoon and dab with a paper
towel to remove excess moisture before dehydrating.
4. Apples, pears, pineapples and some other fruits will
brown or darken during dehydration. To prevent dis-
coloration, dip fruits in pineapple juice or lemon juice
after steam blanching.
Creating a Candied Effect
To give fruit a candied effect and to help retain color,
blanch them in a simple syrup. You can candy the fruits
mentioned above as well as figs and plums. The basic
ratio for a simple syrup is one cup of sugar to one cup of
water. Add these ingredients to a four quart stock pot and
bring to a boil. Stir until all the sugar dissolves. Remove
the saucepan from the cooktop and allow it to cool. Dip
fruit into the simple syrup after it has cooled.
Preventing Tough Skins When Dehydrating
You should water blanch items with tough skins such as
grapes, prunes, dark plums, cherries, figs and some types
of berries. Water blanching these types of fruit will crack
the skins so that moisture can escape and dehydration
can be done more effectively.
To water blanch:
1. Bring two quarts of water to boil in a four quart sauce
pot.
2. Drop the fruit in the water for one to two minutes, or
until the skin begins to crack.
3. Remove the fruit with a slotted spoon and dab dry
with a paper towel before dehydrating. The pit can be
left inside or removed half way through the dehydrat-
ing process.
Defrosting Tips
• Food that takes an exceptional amount of time to
defrost will not defrost well in a convection oven.
You should not defrost anything that would normally
take over two hours to thaw. The food will begin to
spoil because the defrost temperature is not high
enough to cook the food.
If you have a partially defrosted turkey, rib roast or
other large cut of meat, you may continue to defrost it
in your convection oven. If wing tips and legs begin to
dry out when you defrost poultry, you may wrap the
tips with aluminum foil.
If you are defrosting a small cut of meat, lay it on a
flat cookie sheet with a one inch rim to catch juices as
the meat thaws.
Thick, frozen casseroles such as lasagna will not
defrost well in your oven. Instead, defrost accord-
ing to the food manufacturer's suggestions. You may
also defrost casseroles in the refrigerator overnight.
You should leave the food in its original container and
keep it covered.
You can bake some foods from frozen. Some exam-
ples are: pizza, frozen pastries, croissants, cookies,
etc. Before baking frozen food, preheat the oven.
You can use your range to proof yeasted doughs at a low
and draft-free temperature using the bake mode.
1. Press the BAKE key.
2. Enter the temperature of 100°F on the keypad.
3. Press START. CONTINUE.
4. Place the dough in a greased bowl inside of the oven.
Cover it with either a damp cloth or plastic wrap
coated with a nonstick spray.
5. Turn on the oven light.
6. Set the timer for the amount of rise time in the recipe.
the Oven Temperature
Even though your oven is adjusted at the factory to cook
at the temperature shown on the display, it may cook
faster or slower than your old oven.
IMPORTANT: Do not measure the temperature inside the
oven with a thermometer. Opening the door will cause an
incorrect reading. Also, the temperature inside the oven
will vary as the elements cycle on and off.
If you are not satisfied with the results from your oven,
you can adjust the temperature offset as follows:
1. With the oven off, press and hold the O and # keys
on the number keypad at the same time. After about
three seconds "PASS" will appear on the display.
2. Immediately enter 6428 on the number keypad, then
START. "SLCt" (select) will appear on the display.
3. Press the key for the cooking mode you want to
change the offset for (CONV BAKE, CONV BROIL,
PURE CONV, CONV ROAST, BAKE or BROIL).
4. Enter an offset temperature value from 1 to 35°F (1
to 18 for ovens set to Celsius). Press the # key after
entering the numeric value if you want the offset to
be a negative (-) value. Press # again to toggle the
(-) setting off. "Edit" appears on the display when you
start to enter the offset value.
5. Press START. CONTINUE to save the setting.
6. Repeat steps 3 to 5 to offset other cooking modes.
7. Press CANCEL" SECURE to exit offset mode.
18