DACOR Built In Oven, Electric Manual L0902008

User Manual: DACOR DACOR Built In Oven, Electric Manual DACOR Built In Oven, Electric Owner's Manual, DACOR Built In Oven, Electric installation guides

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"U SE AND CARE MANUAL

RENAISSANCE WALL OVEN

For use with models: EOR, MOR

The Life of the Kitchen2

Style varies

Model MORD230 shown

Table of Contents

Important Safety Instructions ........................................... 1

Getting to Know Your Oven ............................................ 3

Operating Your Oven .................................................... 8

Cooking Tips .............................................................. 21

Care and Cleaning ..................................................... 23

Part and Accessories ................................................... 28

Before You Call for Service ........................................... 29

Warranty and Service ................................................. 31

Notes ........................................................................ 32

Warranty Card ............................................... Back Cover

Part No. 102580 Rev. J

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, we

suggest that you thoroughly read this use and care manual, 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

1440 Bridge Gate Drive

Diamond Bar, CA 91765

Telephone:

Fax:

Hours of Operation:

Web Site:

(800) 793-0093

(626) 403-3130

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

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. IT CONTAINS IMPORTANT USE AND CARE INFORMATION.

KEEP YOUR SALES RECEIPT OR CANCELED CHECK IN A SAFE

PLACE. PROOF OF ORIGINAL PURCHASE DATE IS REQUIRED FOR

WARRANTY SERVICE.

If you have any questions, call:

Dacor Customer Service Team

1 (800) 793-0093 (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

Safety 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

View data plate

For service and warranty information see page 31.

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.

DANGER

store or USe c0mbustible,f!ammab!e0r exp!osivevapors and

liquids (such as gasoline)nside or in the vicinity of this or any

other appliancelKeep items thatcould explode, suchas aerosol

cans away fromthe burnersand oven,Do not store flammable or

explosive materials inadjacent cabinets or areas.

WARNING

WARNING. NEVERcover any slots, holes or passages !n the

oven bottom or cover an entire rack with matenals such as

. : ....

aluminumfoil. Doing so blocks a!r flow through the oven and

may cause carbon monoxide poisoning.Aluminumfoil linings

may also trap heat; causing a fire hazard.

READ AND SAVE THESE INSTRUCTIONS

General Safety Precautions

To reduce the risk of fire, electric shock, serious injury or death when using your oven, follow basic safety precautions,

including the following:

WARNING

•If you receive a damaged product, immediately contact

your dealer or builder. Do not install or use a damaged

appliance.

• Makesure that the oven has been properly installed

and grounded by a qualified installer accordingto the

accompanying installation instructions. Have the installer

show you the locationof the fuse orjunction box so that

you know where and how to turn off power to the oven.

• Do not install, repair or replace any part of the oven unless

specifically recommended in the literature accompanying

it.A qualified service technician should performall other

service.

• Before performingany type of service, make sure that

the electrical power to the oven is turned off at the circuit

breaker or fuse box.

• Only use the oven for cooking tasks expected of a home

appliance as outlined in this manual. This oven is not

intendedfor commercial use.

• DO NOT TOUCHTHE SURFACESOF THE OVEN

DURING OR IMMEDIATELYAFTER USE.

•Makesure individuals who use the oven are able to operate

it properly.

• Never allow anyone, including children to sit, stand or climb

on any part of the oven including the door. Doing so may

cause tipping, damage, serious injury or death

• Do not leave children alone or unattended in the area

around the oven. Do not allow children to play with the

controls, pull on the handle(s) or touch other parts of the

oven.

• Do not store items of interest to children above the oven.

Children could be burned or injuredwhile climbing on the

appliance.

• Do not tamper with the controls.

• To preventthe unit from tipping forward and to provide

a stable installation, make sure the oven is secured to

the cabinet according to the accompanying installation

instructions.

•Do not heat unopenedfood containers such as baby food

jars and cans Pressurebuild up may cause the container

to burst and cause injury.

• Do not use water on grease fires. A violent steam explosion

may result. Smother any flames with a lid, cookiesheet

or flat tray. Use baking soda or a foam extinguisher to

extinguish flaming grease. Be careful to avoid getting

burned.

WARNING

•Keep flammable items, such as paper, cardboard, plastic

and cloth away from and out of the oven. Do not allow pot

holders to touch hot surfaces.

• Do not wear loose or hangingapparel while using the oven.

Do not allow clothing to come into contact with the interior

of the oven and surrounding areas during and immediately

after use.

• Do not use towels or bulky cloth as pot holders.

• Do not use the oven for storage.

• Clean and maintainthe oven regularly as instructed in this

manual. Keepthe entire oven free of grease that could

catch fire.

• Do not touch the outside surfaces of the oven duringthe

self-clean cycle. They will be hot.

• Use cookware only for its intended purpose. Check the

manufacturer's recommendationsbefore use to determine

if a utensil is suitable for use on in an oven. Certain types

of glass, ceramic and earthenware are not suitable for use

in the oven. Personal injury or damage may result from the

improper use of cookware.

• Exercise caution when opening the oven door.Let hot air or

steam escape before looking or reaching inside.

• Use extreme caution if adding water to food in the oven.

The steam can cause serious burns or scalds.

• Use only dry pot holders when removingfood and

cookwarefrom the oven. Wet pot holders can cause steam

burns.

• For your safety, do not use the oven to cook without the

convectionfilter(s) installed. When the filter is not installed,

the spinningfan blades at the back of the oven are

exposed.

•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 leave metal objects, such as aluminumfoil, the meat

probe or cookie sheets on the bottom of the oven. Do not

allow the broil elements on the ceiling of the oven chamber

to be covered up. Do not line the oven with aluminum foil or

other materials.Doing so may cause the oven or the items

in it to overheat, creating a fire hazard or causing property

damage.

• Non-stick coatings when heated,can be harmful to birds.

Remove birds to a separate, well-ventilatedroom during

cooking.

Model Identification

• The oven comes in three widths, 27 inches, 30 inches •

and 36 inches wide.

The oven also available in single and double oven

models.

Some double oven models are available with convec-

tion cooking in both the upper and lower oven cham-

bers. Other double ovens are equipped for convection

cooking in only the upper oven chamber.

Control Panel

Single

Oven

Style varies

Control Panel

Double

Oven

Style varies

Control Panel - Single Oven

_ _ _ _ _ _:_i!:7_!_!_!_!_!_!_!_!_!_!_!_!_!_!_!_!_!_!_!_!_!_!_!_!_!_!_!_!_!_!_!_!_!_!_!_!_!_!_!_!_!_!_!_!_!_!_!_!

Control Panel - Double Oven with Convection Upper Oven Only

Control Panel -Double Oven with Upper and Lower Convection Oven

Parts of the Oven

[] Control Panel Your oven's control panel consists of keys and a display. Use the control panel to

control all the oven's features (sometimes called modes.)

[] Air Intake/Exhaust The oven draws air in through the intake slots to cool its internal parts. The air

Slots 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. Press the light key on the control panel to turn them on. The bulbs are

12 volt, 20 watt, halogen.

[] Rack Supports There are six 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-dean cycle.

[] Broil Elements The broil elements are located on the ceiling of the oven chamber. On some

models, 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 one GlJdeRackTM oven rack and a set of standard racks. The

total number of racks depends on the model.

[] Bake Elements Hidden below the glass panel on the floor of the oven chamber are the bake ele-

ments. They are the source of bottom heat.

Some double ovens are not equipped for convection cooking in the lower oven. These models do not have a convec-

tion fan, element and filter in the bottom oven chamber.

III

Control Panel Layout

[] START Key When you use the various features (or modes) on your oven, select the cook-

ing mode first, then press the START key. Also, use the START key to start the

timers.

[] Cooking Mode Keypad

[] CANCEL •SECURE Key

Select the type of cooking you want to perform by pressing one of the cook-

ing 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.

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.

[] 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.

[] 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.

[] Light Key Located on the number keypad. If you need to turn the oven lights on or off, press

the light key.

[] Sabbath Key (#) Use this key to start Sabbath mode. See page 20 for details.

Display Symbols

Convection Bake Broil Roast

Meat Door Lock Timer Self-Clean

Probe (self-clean)

Q Q

Timer Numbers

Control Panel - Single Oven

Control Panel - Double Oven with Convection Upper Oven Only

Control Panel - Double Oven with Upper and Lower Convection Oven

Control Panel Settings

Setting the Time

To set the time:

Press the CLOCK key. The colon between the minutes

and seconds on the time display will begin to flash.

Enter the current time on the number keypad before

the colons stops flashing. For example: For 12:08,

press 1-2-0-8 on the keypad. Pressing the # key

changes the AM-PM indicator.

3. Press START.

IMPORTANT

of the timers is in use or if selFclean or Sabbath mode is

activel

•After a power failure, the time on the display may flash,

indicatingthat the time may n0t becorrect

•After pressing the clock key,you must enter the time and

pressSTART soon afte_ard, If you wait longer than six

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 PM = 13:36 military time.

If you want to switch the clock to 24 hour

time or 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, 12 Hr 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 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

The control panel allows you to select the temperature

scale (Fahrenheit or Celsius) it uses to display the cooking

temperature. The oven is preset at the factory to Fahren-

heit.

To change the temperature scale:

1. Press and hold the BROIL key (under UPPER OVEN

on double ovens) for six seconds.

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.

Before Your Cook...

•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.

• 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.

Racks

You may use either rack type on any level inside the oven.

To Insert the Standard Oven Racks:

5. Insert the end of the rack with the safety notches into

the oven first.

6. Attach both sides of the rack to the rack supports in

the oven as shown in the diagram below.

7. Begin to slide the rack in, and then, lift up so that the

safety notches clear the ends of the rack supports.

8. 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. Hold the GlideRack oven rack with the guides fully

extended away from you (see the diagram below).

2. Align both sets of safety clips (right and left) on the

back of the guides with the oven rack supports as

shown.

3. Begin to slide the rack in, lifting the front safety clips

over the front of the oven rack supports.

4. Push the rack all the way to the back.

5. 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 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 clips. The safety

clips reduce the chances of it coming out of the oven

accidentally.

Back of rack

/Guides

Front of rack

Standard

Rack

support

Safety Slide oven rack

notch supports into slots

on the rack

Front of

rack

Back of

GlideRack _ guide

Oven Rack

Oven rack

support

Slide oven rack supports

between back safety clips

Starting Your Oven

1. Adjust the racks to the appropriate level.

2. Determine the best cooking mode for the type of food

to be cooked.

Turning Off Your Oven

• To turn the oven off, press the CANCEL • SECURE

key. On double ovens, press the CANCEL •SECURE

key under UPPER OVEN or LOWER OVEN.

Select from the following"

•CONVECTION BAKE - A combination of the

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 convection cook-

ing only for even heat. Use for baked goods and

multiple rack cooking.

•BAKE - Cooks with a bottom heat source only. S_I_

Commonly used for basic recipes.

•BROIL - Cooks using a top heat source alone. _

Use for grilling smaller cuts of meat or toasting

bread.

CONVECTION ROAST - Combines top and _ I

bottom heat sources with the convection

fan. Best for rib roasts, turkeys, chickens, etc.

See pages 12 to 14 for detailed descriptions of the various

cooking modes.

1. Press 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 pressing the cooking mode key under

UPPER OVEN or LOWER OVEN on the control panel.

2. 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. Double

ovens have only one START key, on the left side of

the control panel. Use it to start both ovens.

3. 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 from

the display. Carefully place your food in the oven.

Excessive browning will occur if you put the food in

tOO soon.

Changing the Temperature

To change to a different temperature while the oven is on:

1. Press the key for the current cooking mode. The cur-

rent cooking mode appears on the display (for exam-

ple BAKE).

2. Enter the temperature on the keypad (for example

3-7-5) and press START.

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. Press the key for the new cooking mode, for example

BAKE.

2. Press START.

Preset (Jump-in)Temperature Settings

Your oven has a 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 Starting

Your Oven for directions on how to cook at the preset

temperature.

Bake

Convection Bake

Pure Convection

Convection Roast

Broil

Convection Broil

350°F

325°F

375°F

555°F

Lock-Out Feature

If 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, pressing either CANCEL

• SECURE key locks the control panel for both ovens.

° To reactivate the control panel, press 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.

Understanding the Various Oven Modes

The three basic styles of cooking in an oven are:

0Baking: The gentle cooking of dry goods such as cookies, cakes, souffles, etc.

0Roasting: The cooking of meats or vegetables over a period of time.

0Broiling: 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

• 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.

Use the lowest rack position.

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.

Cookies burn on the Oven door opened too often. Set timer to shortest recommended cooking

bottom, time and check food when timer beeps. Use

door window to check food.

Incorrect rack position used. Change rack position.

Dark, heat absorbing cookie sheets used. Use shiny, reflective cookie sheets.

Cookies are too brown Rack position being used is too high. Change rack position.

on top. Food placed in oven during preheat. Wait until oven is preheated.

Incorrect baking mode being used. See Select from the Following on page 10

for guidelines.

Cakes burn on the sides Oven temperature too high. Reduce oven temperature.

or are not done in the Dark, heat absorbing cake pans used. Use shiny, reflective cake pans.

center.

Cakes crack on top. Oven temperature too high. Reduce oven temperature.

Cakes are not level. Oven and/or oven rack not level. Level oven and rack as needed.

Pies burn around the Oven temperature too high. Reduce oven temperature.

edges or are not done Dark, heat absorbing pans used. Use shiny, reflective pans.

in the center. Oven and/or rack over-crowded. Reduce number of pans.

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.

After achieving acceptable results, follow the convection

guidelines in the Dacor cooking guide. 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 con-

vection 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.

AIR FLOW

For Multiple Rack Baking

• Typically, when baking on two racks, use rack posi-

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

bottom up).

° When adapting a single rack recipe to multiple rack

baking, it may be necessary to add to the baking time

due to the extra bulk of the food in the oven.

Convection Bake sssj

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.

Continued...

Understanding the Various Oven Modes (Continued)

Convection Roast

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 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. 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 1/2inch

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 reg-

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

will continue to carry-over.

Allow roasts to stand 15 to 20 minutes after roasting in

order to make carving easier.

Roasting times always vary according to the size, shape

and quality of meats and poultry. Less tender cuts of meat

are best prepared in Bake 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

,To avoid the damageto the meat probe, remove it from

oven When using either of the broi_modeslit can be

damaged by temperatures above 450 F. If the meat piobe

is connected the broi! modeswill not start.The meat probe

symbol wi!! flash Whenyou attempt to start the oven in one

Ofthe broil modes withthe meat probe connected.

Broiling is a quick and 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

• 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.

Timers

Your oven 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 min-

utes.

• The timer symbol appears on the display when one or

both of the timers is in use.

To Use the Timers on Your Oven:

1. Press the TIMER 1 or TIMER 2 key.

2. Enter the hours and minutes to be timed on the

keypad and press START. To enter 11 hours,

30 minutes, press 1-1-3-0. To time 25 minutes,

press 2-5. When you press 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.

When the alarm sounds, press the CANCEL • SECURE

key twice to stop the alarm and return to the clock.

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 2to view the time left on (or set) TIMER 2.

To change the amount of time on a timer:

I.PresstheTIMER 1 orTIMER 2 key.

2.Enterthe new time on the keypad and pressSTART.

To stop a timer before time runs out:

• PresstheTIMER I or TIMER 2key twice.

• The timer will stop and the display will clear.

• Press the CLOCK key to return to the main display.

Delay Timed Cooking 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.

WARNING

timed features,To avoid potential sickness and the spoiling of

food, take the following steps:

• Avoid USng foods that wil! sPOilwhile waiting for the oven

to start cooking:Typical foodsto avoid include:those

containingeggs and dairYproducts,cream soupsand

cooked or uncooked meats, poultry,and fish:

• Donot allow foods toremain in the oven after it turns

completelyoff, When the temperature drops below

140 F, bacteriacan deve!0p (afterhold mode)i

• If cookingwil! not begin immediately,place 0nly very co!d or

frozen food into the oven. Most unfrozenfoods should never

stand in the oven for more than twohours before cooking

begin&

The Three Ways to Use Delay Timed

Cooking:

•Set the time the oven turns on (START TIME) and set

it to turn off at a later time using either the DURATION

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 DURATION key or the STOP TIME

key.

Continued...

Delay Timed Cooking (Continued)

About the 3 Delay Timed Settings 8.

The delay timed cooking keys are:

•START TIME: The time the oven starts cooking

•DURATION: 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. 9.

When you set 2 of the 3 above, the oven automatically 10.

calculates the third.

About Hold Mode

When you set the oven to stop cooking using the

DURJi.TION 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.

11.

If you want to set the stop time or cooking duration,

press either the STOP TIME or DURJi.TION key

(otherwise skip to step 9.) Using the DURJi.TION 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.

If you entered a START TIME, the oven will start at

the start time entered.

If you entered a DURJi.TION or STOP TIME the oven

will cook until the time entered and then, go into hold

mode.

IMPORTANT

The time required to preheat the oven must be included in the

amount of cook timel For €ooking temperaturesof 350 F and

below, add 13minutes to the cook time. ncreasethe cook time

• 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

Adjust the racks to the appropriate level.

Put the food in the oven.

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. Pressthe START TIME key.

7. Enterthe time you want the oven to starton the

keypad.For 12:35,pressi-2-3-5.You may enter

a time up to 22 hours and 59 minutes ahead ofthe

presenttime.Pressthe #key to change "AM" or

"PM ."

Other Things to Know About Delayed

Timed Cooking

When the oven is in delay timed mode...

Push the CLOCK key to view the time.

Push the START TIME key to view the current start time

setting.

Push the STOP TIME key to view the current cook time

setting.

Push the DURATION key to view the current cook time

setting.

Using 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.

4. Allow the oven to preheat.

5. Once the oven has preheated, put the meat in the

oven using pot holders. Plug the meat probe into the

connector inside the oven.

6. Push the PROBE key. The preset probe temperature

(160°F), as well at the probe symbol, will _z-,

on the display. If you want to cook "_'_appear

using a different probe temperature, enter 1

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.

7. Press START. If you do not press START, the probe

mode will not start.

WARNING

connectl and unplug the meat pr0be when the oven is hoL

Use the handles t0 insertand removethe meat probes

skewer and to connect it to the oven. Pushing or pu!ling

on either end Ofthe cable could damage the meat probel

To avoid breaking the meat pr0be, make sure the food is

completely defrosted beforeinserting the skewer.

i' To preventdamage never leave the meat probe inside

the oven When it is not being used, especially during the

self-clean cycle.

•Usinga meat probe other thanthe oneprovided with your

NOTE

and Sabbathmodes. Plug inthe meat probewhen using the

above modes' the meat pr0be sYmbo!will flash indicatingan

error.

If the meat pi0be is accidently disC0nnectedafter the

PROBEkey is pressed, the meat probe symbol wil! flash

and the error message "OPn!' will appear on the display.

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.

3. Press 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 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. Press the CANCEL • SECURE key.

2. Press the BAKE, CONV BAKE, PURE CONV or CONV

ROAST key. If you want to cook using temperature

different that the oven preset temperature, enter it on

the number keypad.

3. Press START.

To cancel meat probe operation while the

oven is cooking:

•Press the PROBE key twice. Disconnect the meat

probe from the connector. The oven will return to

any previous settings that were entered before the

PROBE key was pressed.

Continued...

Using the Meat Probe (Continued)

Important details about the meat probe:

• You must select the specific cooking mode (BAKE,

CONV BAKE, PURE CONV or CONV ROAST) before

you press 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

DUPJIITION setting, then go into hold mode.

USDA Minimum Safe Internal Cooking

Temperatures for Various Foods

GROUND MEATAND MEATMIXTURES

Medium Rare 145°F

Medium 165°F

Well Done 170°F

Chicken & Turkey, whole

(temperature taken in thigh)

Poultry breasts, roast

Poultry thighs, wings, legs

Duck and Goose

Stuffing

180°F

170°F

180°F

165°F

Medium 160°F

Well Done 170°F

Fresh (raw) 160°F

Pre-cooked (reheat) 140°F

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 Meat and Poultry Hot Line: Phone: (800) 535-4355

www.fsis.usda.gov

Dehyd rati ng/Defrosti ng

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. Press the PURE CONV key.

4. To defrost meats, enter the temperature up to 150°F

on the keypad. To dehydrate, start by setting the

temperature according to the table below. When

dehydrating, you may need to experiment with higher

temperatures.

Press START.,

FoodType

Fruit

Vegetables

Meat

Dehydrating Temperature

100°F

12S°F

iS0°F

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

! i il¸ i iii ii¸¸iii iiiii¸¸iii iiiO

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 the fruit is small,

use cheesecloth over the rack. If you use a rack, it

will allow for maximum air circulation around the fruit.

The cheesecloth will prevent the fruit from sticking to

the rack.

5. Place the food onto the center of the oven rack.

Solving Discoloration Problems:

• To prevent darkening during dehydration and storage,

you should steam blanch apples, apricots, peaches,

nectarines, pears or foods that will oxidize.

To steam blanch:

1. Add 1 inch of water to a 4 quart sauce pot. Insert the

steam basket and place the fruit in it.

2. Cover the pot and steam for 1 to 2 minutes.

3. Remove with a slotted spoon and dab with a paper

towel to remove excess moisture before dehydrating.

Apples, pears, pineapples and some other fruits will brown

or darken during dehydration. To prevent discoloration,

dip fruits in pineapple juice or lemon juice after steam

blanching.

Creating a Candied Effect

To give the 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 1 cup of sugar to 1 cup of

water. Add these ingredients to a 4 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 2 quarts of water to boil in a 4 quart sauce pot.

2. Drop the fruit in the water for 1 to 2 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 2 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 1-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 can

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, allow the oven to

preheat.

Proofing

You can use your oven to proof Feasted doughs at a low a

and draft-free temperature using the Bake mode.

1. Press the BAKE key*.

2. Enter the temperature of I00°F on the keypad.

3. Press START.

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 lights.

6. Set the timer for the amount of rise time in the recipe.

*Some double oven models have a PROOF key for the

lower oven. If your oven is equipped with the PROOF

key, you may press it instead of the BAKE key. When the

using the PROOF key, the oven presets the temperature.

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 lights

° All keys, except CANCEL • SECURE, START and the

0 and 2 keys on the number keypad.

NOTE

•"SAb" appears on the display when Sabbath mode is in

operation.....

• As with all other cooking modes, when setting the control

panel for Sabbathoperation all keys must be pressed within

6 seconds of each other.Otherwise the control panelwill

automatically clear.

• On double oven models, you cannot use one oven in normal

mode when the other oven is running in Sabbath mode.

• Sabbath mode will not work with the meat probe connected

(the meat probe symbol will flash).

• Delay-timedcooking cannot be used in Sabbath mode.

• In the event of a power outage, the ovenwill return to

Sabbath mode at the temperature it was last set to when

power is restored.

• If one or both timers are running, the oven cancels timer

operation when Sabbath mode is selected.

Setting

Up the Sabbath Feature

Press the # key.

Press the BAKE or PURE CONV key. On double

ovens, be sure to press the BAKE or PURE CONV key

for the oven you want to use.

Press the 0or 2keys repeatedly if you want to

change the pre-selected cooking temperature shown

on the display.

Press (only) the START key. The oven will go into

Sabbath mode and cook using the method selected in

step 2.

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. On double ovens, both CANCEL •

SECURE keys remain active so you can turn off one

oven and leave the other oven running.

• On double ovens, you may repeat steps 2 - 4 to

start the other oven. Some double oven models are

equipped for Pure Convection on only one oven.

• When the oven is cooking, pressing the 2key on the

number keypad, then START, tells the oven to raise

the temperature by 25°F (15°C). Pressing the 0key

on the number keypad, then START, tells the oven to

lower the temperature by 25°F (15°C). In compliance

with Jewish law, the bake elements will be adjusted

randomly when these keys are pressed and no

changes will be seen on the display. On double ovens,

you must press the BAKE or PURE CONV key for the

oven on which you want the temperature changed

before pressing the 0or 2key.

Please visit www,star-k.org for further

information about Sabbath compliance and

usage of this product.

Adjusting the Oven Temperature

Your oven is equipped with a feature that allows you to

calibrate the temperature inside the oven to match the

display value without the help of a service technician. Due

to various conditions, the actual temperature inside may

vary somewhat from the displayed temperature. The set-

ting may also vary from mode to mode.

To change the offset temperature:

1. Place an oven thermometer inside the oven.

,Check the temperature variance by running the oven

for one hour in each mode at 350°F (except broil

mode). In broil the normal operating temperature is

555°F. Take note of the temperature variance in each

mode.

Food Placement

•Typically, when baking on two racks, use rack posi-

tions #2 and #4 or #1 and #3. When baking on three

racks, use rack positions #1, #3 and #5.

• Turn pans on the racks so that the long sides run left

to right, as you face them.

• When you are cooking a food item that is very heavy,

use the Dacor GlideRack oven rack. You can pull it out

further than a conventional rack, making it easier to

check the food, stir, or add ingredients.

• Heavier roasting pans and dishes will cook better on

rack position #1.

• When using a baking stone, use rack position #1 for

best results.

If you put a baking stone on the GlideRack oven rack,

instead of one of the standard oven racks, you can

pull the stone out of the oven further, making pizza

easier to remove.

3. With the oven off, press and hold the 0and # keys on

the number keypad at the same time. The oven will

beep and "PASS" will appear on the display.

4. Enter 6428 on the number keypad, then START.

5. Press the cooking mode key for which you want to

change the offset.

6. Enter an offset temperature value from 1 to 35°F (1

to 18 for ovens set to Celsius). Press the # key if you

want the offset to be a negative (-) value.

Press START,,

Repeat the steps above for any other cooking modes

you need to offset.

Press CANCEL to exit offset mode.

The Best Use of Bake Ware

You should bake cakes, quick breads, muffins, and

cookies in shiny, reflective pans for light, golden

crusts. Avoid old, darkened, warped, dented, stainless

steel and tin-coated pans.

They heat unevenly and will not give good baking

results. Use medium gauge aluminum sheets with

low sides when preparing cookies, biscuits and cream

puffs. Dacor cookie sheets, with their low profiles, will

give you the best results.

Bake most frozen foods in their original foil contain-

ers, placed fiat on a cookie sheet. Follow the package

recommendations.

• When using glass bake ware, reduce the recipe tem-

perature by 25°I:, except when baking pies or yeast

breads. Follow the standard recipe baking time for

pies and yeast breads.

• Use the pan size and type recommended by the recipe

for best results.

For roasting, Dacor's optional "V" shaped rack and

broil/roast pan works best to allow air circulation

around the food.

Dacor's roasting pan works particularly well and two

of them will fit side by side in a 30-inch oven.

High Altitude Cooking

Due to the lower atmospheric pressure at higher alti-

tudes, foods tend to take longer to cook. Therefore, recipe

adjustments should be made in some cases. In general,

no recipe adjustment is necessary for yeast-risen baked

goods, although allowing the dough or batter to rise twice

before the final pan rising develops a better flavor. Try

making the adjustments below for successful recipes. Take

note of the changes that work best and mark your reci-

pes accordingly. You may also consult a cookbook on high

altitude cooking for specific recommendations.

decreaseby:

5-10%

10%

25%

i0 - 25%

10%

20%

3000 5-10%

5000 20%

7000 20- 25%

"V"Shaped Rack Grill

Deep Dish Broil-Roast Pan

(One per kit)

Optional Broil and Roast

Pan Kit (AORPVR)

WARNING

•Clean only the partsof the oven listed in this manual. Clean

them only in the manner specified.

•To avoid dangerous fumes or damage to your oven's

surfaces and accessories,use only the types of cleaning

solutions specified in this manual.

• To avoid burns,turn off the oven(s) and make surethat all

partsare cool before cleaning.

• To preventdamage, do not use abrasive or corrosive

cleaners or applicators such as steel wool or scouring pads,

on any part of the oven unless instructedto do so. Use

only a sponge, soft cloth, fibrous or plastic brush or nylon

cleaning pad for cleaning the surfacesof your oven.

• Do not use a steam cleaner to clean the oven. Steam could

penetratethe electrical components and cause a short

circuit.

• Do not try to remove heavy spills with a sharp object such

as a knife or metal spatula. Sharp objects may scratch your

oven's surfaces.

How to Use the Self-Clean Feature

IMPORTANT

On double ovens, the control panel will only allow one oven

chamber to be self-cleanedat a time due to the amount of power

consumed.Also, the double oven's computerwill not allow you to

cook in one oven while the other is in self-clean mode.

,Before self-cleaning the oven, remove the racks, the

convection filter, all cookware (pots, pans, forks, etc.),

the meat probe, foil and any other loose objects from

the oven chamber. See page 25 for filter cleaning

instructions.

2. Clean soil from the porcelain surfaces of the door

outside of the door gasket. Rinse surfaces well with

a solution of vinegar and water, then wipe dry. Heav-

ily soiled areas may be cleaned with a non-scratching

scouring pad.

3. Clean the door gasket by dabbing it with a solution of

water and mild soap.

Your Oven's Self-Clean Feature

About the Self-Clean Cycle

•The oven will run better and produce better baked

goods when it is clean. During self-cleaning, the

oven is heated to very high temperatures which burn

off any deposits on the surfaces of the oven. Self-

cleaning eliminates the need for manual scrubbing of

interior surfaces. The self-clean process takes about 2

to 4 hours.

CAUTION

Take extreme caution when cleaning the door gasket:

Rubbing or displacing it may damage the tight doorsea!

required for proper cookingand se!f-cleaning:

4. Turn on kitchen fans or vents to help remove odors

during the Self-Clean cycle.

5. Make sure the oven door is shut.

It is normal for the oven to emit smoke during the

first few self-clean cycles. It is also normal for the

oven to emit popping sounds during self-cleaning.

These sounds are caused by the expansion and con-

traction of metal surfaces when the oven heats up and

cools down.

Self-Clean mode will not function if the meat probe is

connected.

WARNING

wi!l minimize smoke and increaseefficiency.See proper

cleaning instructionson this page,

Donot touch the outside surfaces 0fthe oven during the

self-clean cyclel They wi!l be hot:

' Items left in the oVenduring Se!f-c!eaningwill become

damaged 0[ damage the 0ven. See page 25 for directi0ns

on po!ishinga rack that is left in the oven during

self-cleaning.

6. Press the SELF CLEAN key.

7. Press the DURATION key, then the 2, 3 or 4 key to

select the number of hours of self-clean time (2-light,

3-medium and 4-heavy). Longer self-clean times are

for cleaning a heavier build up of grease and grime.

8. Press the START key (located on the far left of the

control panel.)

The control panel automatically locks the oven door

during self-cleaning. The latch prevents the door from

being opened since the high interior oven temperatures

can easily cause injury. If the door is not shut, an error

message will appear on the display. To correct the prob-

lem, press CANCEL •SECURE and wait approximately

one minute, then close the door, When the door is prop-

erly closed, start the Self-Clean process again.

The display shows the Self-Clean cycle status:

• The clean symbol indicates that self clean is _,_

in process.

• The lock symbol indicates that the door is _,

latched.

• "ON" indicates that the heating elements are

on,

Self Clean (Cont.) 7. PressSTART.

[_ NOTE

The oven lightsdo not operate while the oven is in self-clean

mode to protect them from damagel

If you want to stop the self-clean cycle, press the

CANCEL •SECURE key. Keep in mind that the oven door

will remain locked until it is safe enough to open. The lock

symbol will disappear from the display when the door lock

is released. You will still need to exercise caution when

the door lock is released because the inside of the oven

may still be hot.

After the Self-Clean Cycle is Complete"

•The door latch will release when the inside has cooled

down. The clean icon, lock icon and "ON" will disap-

pear from the display. Exercise caution because the

oven will still be hot (about 400°F) at the time the

door lock is released.

Reinstall the convection filter and oven racks before

using your oven.

You may notice a powder ash residue in the bottom of

the oven after self-cleaning. This condition is normal.

Use a damp cloth or sponge to wipe up the residue

after the oven cools down.

8. When you press START, "DELAY" will appear on the

display and the oven door will lock. The oven will start

to self-clean at the time you have selected.

When the Oven is Set to Clean at a Later

Time...

•If you want to view the time, push the CLOCK key.

• If the clock is displayed, you can push START TIME

to check when the self-clean cycle will start.

• When the self-clean cycle starts, "DELAY" will disap-

pear and "ON" will appear on the display.

To cancel the time delayed self-clean cycle:

•Press CANCEL/SECURE.

• If the self-clean process has not started, allow about

a minute for the door to unlock before attempting to

use the oven.

If the oven is in the middle of the self-clean pro-

cess, the door will unlock when the oven has cooled

down enough to open safely. The oven will still be hot

(about 400 °F.)

Cleaning the Exterior

Control Panel

Self-Cleaning Tips

•If any soil remains in the oven after the self-clean

cycle is done, you may repeat the cycle if you want.

° Self-clean the oven regularly to prevent excessive soil

build-up. Doing so will make the self-clean cycle work

better and reduce smoke and odors.

Setting the Oven to Self-Clean at

aLater Time

To set the oven to self-clean at a later time:

1. Prepare the oven for self-cleaning as instructed on

page 23. Observe all safety precautions and remove

all items listed from inside the oven. Clean the door

gasket and around the door as instructed.

2. Close the oven door.

3. Press the SELF CLEAN key.

4. Press the 2, 3 or 4 key to select the desired self-clean

time.

Press the START TIME key.

Enter the desired start time. For example, press

1-2-3-0 for 12:30. You may enter a time up to 22

hours and 59 minutes ahead of the present time.

To avoid accidentally turning the oven on while cleaning

the control panel, activate the lock-out feature. Press the

CANCEL • SECURE key for six seconds. The lock-out fea-

ture disables the keys. When the control panel is locked,

the word "OFF" appears on the display.

When you want to re-activate the control panel, press

CANCEL •SECURE for six seconds.

Clean the control panel with the soft side of a sponge

dampened with a mild solution of detergent and warm

water. Dry the control panel completely with a soft, lint-

free cloth.

Stainless Steel Surfaces To clean the filter:

Using a soft cloth, clean metal surfaces with a mild solu-

tion of detergent and warm water. Rinse and dry with a

soft, lint-free cloth.

Glass (Interior and Exterior)

Use a mild glass cleaner to remove finger prints on glass

surfaces. You can also clean glass surfaces with Dacor

Cooktop Cleaning Creme. Use it according to the direc-

tions on the package.

You may scrub the oven light lens with the rough side of a

sponge and warm, soapy water. Be careful not to scratch

the lens.

Cleaning the Interior

Convection Filter

Soak it in hot, soapy water. Rinse well. You may also place

it in a dishwasher on the top rack. Dry the filter before

re-installing it.

Installing your oven's convection filter:

Carefully hook the metal clips on the back of the filter

over the metal bar across the fan hole. Make sure it is

centered over the hole. Be careful not to scratch the por-

celain surfaces with the back of the filter.

Clips

Door Gasket (Seal)

The convection filter is located in the back of each oven

chamber. Clean the filter regularly. If you allow it to

become clogged, the oven's convection cooking modes

will not work properly. You also need to remove the filter

during the self-clean cycle.

Removing your oven's convection filter:

When the oven is cool, put your fingers around the edges

of the filter and gently push up.

Clean the door gasket by dabbing it with a solution of

water and mild soap. Do not scrub it or it will become

damaged.

Oven Racks

To clean the oven racks, apply a solution of detergent

and hot water. When you need to clean heavy soil, use a

scouring pad such as steel wool with plenty of water. You

may also use a solution of one cup of ammonia to 2 gal-

lons of water.

If you accidentally leave the racks in the oven during

self-cleaning, you can polish them to make them easier to

slide. Polish the rack edges with a soapy steel wool pad.

Then apply a small amount of vegetable oil to the edges

so that the racks slide more easily. Be aware that polish-

ing will not completely remove the discoloration.

Meat Probe

The meat probe is constructed of silicone handles, a wire,

a plug and a stainless steel skewer. To clean the skewer,

use a scouring pad and hot, soapy water. When you clean

the handles, wipe them with a soft sponge soaked with a

solution of detergent and warm water.

Broil Pan

Your broil pan has a porcelain enamel finish. When you

clean it, use a solution of detergent and hot water. If your

broil pan is heavily soiled, use a scouring pad with plenty

of water. Rinse it well after cleaning.

Optional Roast/Broil Pan with "V" Shaped

Rack

Your roast/broil pan has a porcelain enamel finish. When

you clean it, use a solution of detergent and hot water, If

your roast/broil pan is heavily soiled, use a scouring pad

and plenty of water, Rinse it well after cleaning.

The optional "V" shaped rack is finished with an Excalibur

nonstick coating. When you clean it, use a mild solution of

detergent and warm water, Use the soft side of a sponge

to scrub it and dry it with a lint-free cloth.

Optional Baking Stone

Wash the optional baking stone with hot water and scrub

it clean before you use it for the first time. Do not use

any soap or detergents to wash the stone. The stone is

porous and soap will get trapped inside. The trapped soap

will affect the flavor of the food cooked on it. Don't be

alarmed if the stone gets stains on it after it is used for

a while. Stains do not affect the stone's ability to bake

properly.

When you need to remove large food particles from the

baking stone, use warm water and a scrub brush. If there

is a lot of oil build-up, it may smoke and create odors. If

you need to remove the oily build up, use a scouring pad

or brush to remove it. You may also use a paste of baking

soda and water to scrub off small stains.

Optional Cookie Sheets

Clean the optional aluminum cookie sheets with a solu-

tion of detergent and warm water, Since aluminum can

scratch, you need to use the soft side of a sponge. A way

for you to keep cookie sheets cleaner is to use parchment

paper over the cooking surface during baking. The parch-

ment paper will also prevent food from sticking.

Replacing the Light Bulbs

WARNING

•To preventelectrical shock and/or personal injury, make

certain that the oven and ight bulb(s) are cool and that

power to the oven has beentu reed off at the main power

supply before replacing the light bulb(s).

• Always make sure the lens covers are in place when using

the oven(s). The lens covers protect the light bulbs from

breakage caused by high oven temperatures or mechanical

shock.

• Usethe pry stick with caution. Do not cause uneven stress

on the lens cover.

• Replacingthe lens cover without lining up the cut-out with

the light socket will damage the light fixture.

Light bulb replacement is considered to be a homeowner

maintenance operation. [f the lights do not work, before

replacing them, please consult the Problem Solution

Guide on page 29.

To replace the light bulbs, follow these steps:

1. Turn off power to the oven at the circuit breaker or

fuse box.

,Gently insert the pointed end of the supplied lens pry

stick under the center edge of the lens cover. Hold

your hand under the lens for support and pry it loose.

Pull the lens cover straight out.

_Stick

Using a glove, insert the new bulb into the socket.

Replace the light bulbs only with Dacor Part No.

100429, available from any authorized Dacor parts

dealer.

IMPORTANT

Do not touch the replacement halogen light bulbs with

your fingers, Halogen bulbs are sensitive to the oils

from your hand: The oils from your hand will stick to

the bulb and cause it to burn out faster than normal.

4. When reinstalling the lens, line up the cut-out on the

inside rim with the light socket. Gently press it into its

original position.

Light

bulb

iht

socket

on inside

rim of lens

5. Turn the power to the oven back on at the main power

supply.

6. Reset the clock (see page 8.)

HalogenLightBulb(12Volt,20Watt) 100429

Lens Pry Stick 62974

Meat Probe 72723

Standard Broil Pan 82107

Grill for Standard Broil Pan 82108

27 Inch Standard Type Oven Rack Convection Oven 62137

30 Inch Standard Type Oven Rack Convection Oven 62139

36 Inch Standard Type Oven Rack Convection Oven Contact Dacor

27 Inch Standard Type Oven Rack Non-Convection Oven 82247

30 Inch Standard Type Oven Rack Non-Convection Oven 62140

36 Inch Standard Type Oven Rack Non-Convection Oven Contact Dacor

27 Inch GlideRack Type Oven Rack 72767

30 Inch GlideRack Type Oven Rack 72915

36 Inch GlideRack Type Oven Rack Contact Dacor

Large Capacity Roast/Broil Pan with "V" Shaped Rack

Pizza Baking Stone

Cookie Sheets, 27 Inch* (3 per carton)

Cookie Sheets, 30 Inch* (3 per carton)

Cookie Sheets, 36 Inch* (3 per carton)

Handle Trim Kit Chrome, 27 Inch

Handle Trim Kit Black Chrome, 27 Inch

Handle Trim Kit Brass, 27 Inch

Handle Trim Kit Copper, 27 Inch

Handle Trim Kit Chrome, 30 Inch

Handle Trim Kit Black Chrome, 30 Inch

Handle Trim Kit Brass, 30 Inch

AORPVR

ABS20

ACS27

ACS303

ACS36

AEOH27SCH**

AEOH27SBC**

AEOH27SBR**

AEOH27SCP**

AEOH30SCH**

AEOH30SBC**

AEOH30SBR**

AEOH30SCP**

* Dacor full size cookie sheets maximize oven rack baking capabilities by utilizing the total usable rack space.

** Order two kits for double ovens

To order parts or accessories, contact your Dacor dealer or visit www.everythingdacor.com

Problem Solution Guide

NOTE: See Common Problems When Using the Bake Mode on page 12 for problems with cooking food.

Nothing works.

Oven will not heat.

Oven shuts off by itself after it

has been on for 12 hours.

Time on display not correct.

Oven not connected to electrical

power.

Power to oven is off.

Control panel locked.

Power outage.

Oven setting not correct.

Oven set for delay timed cooking.

Attempting to broil with the meat

probe connected.

12 hour timer is on. Unit is set

to turn off automatically after 12

hours of continuous use.

Time of day not set.

Power failure or power was turned

off.

Have a licensed electrician connect oven to

properly wired electrical connection.

Turn on power at circuit breaker or fuse box.

Check for tripped breaker or blown fuse.

Press CANCEL • SECURE key for 4 seconds to

reactivate control panel

Contact power company

Press CANCEL • SECURE, then follow instruc-

tions in Operating the Oven section.

Oven will turn on automatically at the preset

time. Press CANCEL • SECURE to return to

normal operation.

Broil and Convection Broil settings will not

work when meat probe is connected. Discon-

nect meat probe.

Turn off 12 hour timer. See page 11.

Set time. See page 8.

Reset time. See page 8.

Time flashes on display. Power failure or power was turned Reset time. See page 8.

off.

Oven does not self-clean, Oven door not shut tightly.

Oven set for delay timed cleaning.

Oven not set properly.

Meat probe connected.

Oven lights will not work. Light bulbs burned out.

Oven in self-clean mode.

Oven in Sabbath mode.

Incorrect cooking time or tempera-

ture.

Normal operation.

Check for obstructions. Shut door tightly.

Oven will start to self clean at preset time.

Press CANCEL • SECURE to return to normal

operation.

Follow instructions in Care and Cleaning sec-

tion.

Oven will not start self-clean cycle when meat

probe is connected. Disconnect and remove

meat probe.

Replace light bulbs.

Lights do not work when oven is in self-clean

mode. See page 23.

Lights do not work when oven is in Sabbath

mode. See page 20.

Follow instructions in Operating Your Oven

section.

Foods over or under cook.

Cooling fan continues to run The cooling fan may run for a while after the

after oven has been turned off. oven is turned off, until the internal parts have

cooled.

Continued...

" fOr Service

Cannot set clock.

Error code appears and stays

on display, for example "U55".

Sabbath mode does not work.

..0.ve.....n....[igh..tS..wiI..!....no.t..Lu rn.off:..............

oven door willnot open.

Oven in use. Clock cannot be set

while oven is in use.

An error code having a letter with

a number following it that appears

and stays on the display indicates

a problem that cannot be resolved

by the customer.

Meat probe connected.

Light key is set to on.

Oven is set to self-clean.

What tODo

Turn off oven to set clock.

Call for service.

Oven will not start Sabbath mode when meat

_robe is connected. Disconnect and remove

meat probe.

Press light key to turn lights off.

Check display. If lock symbol appears on

display, oven door cannot be opened. Wait for

oven to complete self clean or press CANCEL

• SECURE. Door will unlock once oven has

cooled.

Product Maintenance

Do not perform any maintenance other than that

instructed in the Cleaning and Maintenance section of this

manual. A qualified service technician should perform all

other service.

Getting Help

Before you obtain service, please review the Before You

Call for Service section of this manual starting on page

29. If you have performed the checks in the Problem

Solution Guide and the problem has not yet been rem-

edied, please visit our web site or contact our Customer

Service Team for a list of Dacor authorized service agents.

Prior to requesting service, it is helpful to be familiar with

the warranty terms and conditions on this page.

WWW.Dacor.com

Dacor Customer Service Team:

Tel: (800) 793-0093

Fax: (626) 403-3130

Business Hours: 6:00 A.M. -5:00 P.M.Pacific Time

You may also write us at:

Dacor Customer Service

1440 Bridge Gate Drive

Diamond Bar, CA 91765

At Dacor, we believe that our quality of service equals

that of our product. Should your experience with our ser-

vice network or product be different, please contact our

Customer Service Team and share your encounter with

us. We will do our utmost to resolve the situation for you

and deliver on our Dacor promise.

If you need anything clarified, just let us know.

Warranty

What Is Covered

CERTIFICATE OF WARRANTIES: DACOR OVENS

WITHIN THE FIFTY STATES OF THE U.S.A., THE DIS-

TRICT OF COLUMBIA, AND CANADA*:

FULL ONE-YEAR WARRANTY

If your DACOR product fails to function within one year of

the original date of purchase, due to a defect in material

or workmanship, DACOR will remedy the defect without

charge to you or subsequent users. The owner must pro-

vide proof of purchase upon request, and have the appli-

ance accessible for service.

Warranty is null and void if non-CSA approved product is

transported from the U.S.

OUTSIDE THE FIFTY STATES OF THE U.S.A., THE

DISTRICT OF COLUMBIA, AND CANADA:

LIMITED FIRST YEAR WARRANTY

If your DACOR product fails to function within one year of

the original date of purchase, due to a defect in material

or workmanship, DACOR will furnish a new part, F.O.B.

factory, to replace the defective part. All delivery, instal-

lation, and labor costs are the responsibility of the pur-

chaser. The owner must provide proof of purchase, upon

request, and have the appliance accessible for service.

What Is Not Covered

• Service calls to educate the customer in the proper

use and care of the product.

• Failure of the product when used for commercial,

business, rental or any application other than for resi-

dential consumer use.

° Replacement of house fuses or fuse boxes, or reset-

ting of circuit breakers.

° Damage to the product caused by accident, fire, flood

or other acts of God.

• Breakage, discoloration or damage to glass, metal

surfaces, plastic components, trim, paint or other

cosmetic finish, caused by improper usage or care,

abuse, or neglect.

THE REMEDIES PROVIDED FOR IN THE ABOVE EXPRESS WAR-

RANTIES ARE THE SOLE AND EXCLUSIVE REMEDIES. THERE-

FORE, NO OTHER EXPRESS WARRANTIES ARE MADE, AND

OUTSIDE THE FIFTY STATES OF THE UNITED STATES, THE DIS-

TRICT OF COLUMBIA, AND CANADA, ALL IMPLIED WARRANTIES,

INCLUDING BUT NOT LIMITED TO, ANY IMPLIED WARRANTY OF

MERCHANTABILITY OR FITNESS FOR A PARTICULAR USE OR

PURPOSE, ARE LIMITED IN DURATION TO ONE YEAR FROM THE

DATE OF ORIGINAL PURCHASE. IN NO EVENT SHALL DACOR BE

LIABLE FOR INCIDENTAL EXPENSE OR CONSEQUENTIAL DAM-

AGES. NO WARRANTIES, EXPRESS OR IMPLIED, ARE MADE TO

ANY BUYER FOR RESALE.

Some states do not allow limitations on how long an

implied warranty lasts, or do not allow the exclusion or

limitation of inconsequential damages, so the above limi-

tations or exclusions may not apply to you. This warranty

gives you specific legal rights, and you may also have

other rights that vary from state to state.

fold here

NO POSTAGE

NECESSARY

IF MAILED

IN THE

UNITED STATES

BUSINESS REPLY MAIL

FIRST-CLASSMAIL PERMITNO.4507 DIAMONDBARCA

POSTAGEWILL BE PAIDBYADDRESSEE

DACOR INC.

ATTN: WARRANTY PROCESSING DEPT

1440 BRIDGE GATE DR STE 200

PO BOX 6532

DIAMOND BAR CA 91765-9861

I1,1,,,,,111,,,I,I1,,,I,1,1,1,,I,,I,,11,,,,,111,,I,I

Please visit www.Dacor.com to activate your warranty online.

WARRANTYINFORMATION

IMPORTANT:

Yourwarrantywill notbeactivateduntilyou activateit onlineor returnthisform to Dacor.Ifyou havepurchasedmore

thanoneDacorproduct,pleasereturnallforms inoneenvelopeoractivatethewarrantyfor eachproductonline.

Pleaserestassuredthatundernoconditionswill Dacorsellyour nameor any of the informationon thisformfor mailinglistpurposes.We

are verygratefulthatyou havechosenDacorproductsfor yourhomeanddo notconsiderthe saleof suchinformationto bea properway

of expressingourgratitude!

Owner'sName:

Street:

City:

PurchaseDate:

Dealer:

City:

Last (PleasePrintor Type)

Email:

First Middle

State: Zip:

Telephone:

State: Zip:

Yourwillingnessto takea fewsecondsto fill in thesectionbelowwill besincerelyappreciated.Thankyou.

1. Howwereyou first exposedto Dacorproducts?(Pleasecheckoneonly.)

[] A. T.V.CookingShow [] F Builder

[] B. Magazine [] G. Architect/Designer

[] C. ApplianceDealerShowroom [] H. AnotherDacorOwner

[] D. KitchenDealerShowroom [] I. ModelHome

[] E. HomeShow [] J. Other

2. Wheredidyou buyyour Dacorappliances?

[] A. ApplianceDealer [] D. Builder

[] B. KitchenDealer [] E. Other

[] C. BuilderSupplier

3. Forwhatpurposewasthe productpurchased?

[] A. Replacementon/y [] C. NewHome

[] B. Partof a Remodel [] D. Other

4. Whatis yourhouseholdincome?

[] A. Under$75,000 [] D. $150,000-$200,000

[] B. $75,000-$100,000 [] E. $200,000-$250,000

[] C. $100,000-$150,000 [] F. OverS250,000

5. Whatotherbrandsof appliancesdoyou haveinyour kitchen?

A. Cooktop C.Dishwasher

B. Oven D.Refrigerator

6. Wouldyou buyor recommendanotherDacorproduct?

[] Yes

Comments:

[] No

=_I

°I

Thankyou verymuchfor yourassistance.The informationyou have

providedwill beextremelyvaluableinhelpingus planfor the future

andgivingyouthe supportyou deserve.

Web site: www.Dacor.com

Corporate phone: (800) 793-0093

DACOR Built In Oven, Electric Manual L0902008

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