Dacor Distinctive DR30D, Use And Care Manual

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AIR FLOW

14

Understanding the Various Oven 

Cooking Modes (cont.)

Your range 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 adjusting one recipe variable at a 

time until you get satisfactory results.

Pure Convection

The uniform air circulation provided by Pure Convection 

allows you to use more oven capacity at once. Use this 

mode for single rack baking, multiple rack baking, 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.

Operating the Oven

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 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.

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