Dacor DO230 User Manual 2

Use and Care Manual

Distinctive Wall Oven

For use with single and double wall oven models DO130 and DO230

Style varies - single model, DO130 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

Before You Call for Service ...........................................28

Warranty and Service .................................................30

Notes ........................................................................31

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

Part No. 106733 Rev. G

© 2010 Dacor, all rights reserved.

Important Safety Instructions

INSTALLER: LEAVE THESE INSTRUCTIONS WITH THE
APPLIANCE.

CUSTOMER: READ THIS USE AND CARE MANUAL COMPLETELY
BEFORE USING THIS APPLIANCE. SAVE IT FOR FUTURE REFER­ENCE. IT CONTAINS IMPORTANT USE AND CARE INFORMATION.
RETAIN YOUR SALES RECEIPT OR CANCELED CHECK. PROOF OF
ORIGINAL PURCHASE DATE IS REQUIRED FOR WARRANTY
SERVICE.

For warranty and service information, see page 30.

If you have any questions, other than warranty questions,
call:

Dacor Customer Service
[phone] (U.S.A. and Canada)
Monday — Friday 6:00 a.m. to 5:00 p.m. Pacic Time

Web site: www.Dacor.com

Have the complete model and serial number for your
appliance available. The numbers are found on the
product data label. The label can be viewed through the
grill located directly below the control panel. Open the
door to expose the grill.

Model number __________________________________

Important Information About
Safety Instructions

The Important Safety Instructions and warnings in
this manual cannot cover all possible problems and condi­tions that may 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

danger

Immediate hazards that WILL result in severe personal
injury or death.

warning

Hazards or unsafe actions that COULD result in severe
personal injury or death.

Serial number __________________________________

Date of purchase ________________________________

View data label
through grill

Since Dacor continuously improves the quality and perfor­mance of our products, we may need to make changes to
the appliance without updating this manual.

Hazards or unsafe actions that COULD result in minor
personal injury or property damage.

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. Keep items that
could explode, such as aerosol cans away from the burners
and oven. Do not store flammable or explosive materials in
adjacent cabinets or areas.

WARNING - NEVER use this appliance as a space
heater to heat or warm the room. Doing so may result in
overheating of the appliance.

WARNING - NEVER cover any slots, holes or passages in
the oven bottom or cover an entire rack with materials such
as aluminum foil. Doing so blocks air flow through the oven
and may cause a fire hazard.

caution

danger

warning

warning

READ AND SAVE THESE INSTRUCTIONS

1

Important Safety Instructions

General Safety Precautions

To reduce the risk of re, 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.

Make sure that the oven 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 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
perform all other service.

Before performing any 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 intended for commercial use.

DO NOT TOUCH THE SURFACES OF THE OVEN DURING •
OR IMMEDIATELY AFTER USE.

Make sure 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(s).
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 injured while
climbing on the appliance.

Do not tamper with the controls.•
To prevent the 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 unopened food containers such as baby •
food jars and cans. Pressure build 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,
cookie sheet 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 hanging apparel 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 maintain the oven regularly as instructed in •

this manual. Keep the entire oven free of grease that
could catch fire.

Do not touch the outside surfaces of the oven during •
the self clean cycle. They will be hot.

Use cookware only for its intended purpose. Check •
the manufacturer’s recommendations before use to
determine if a utensil is suitable for use in an oven.
Certain types of glass, ceramic and earthenware are not
suitable. 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 removing food and •
cookware from the oven. Wet pot holders can cause
steam burns.

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.

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 objects that could melt, such as aluminum •
foil, the meat probe or cookie sheets on the bottom of
the oven.

Do not allow the broil element on the ceiling of the •
oven chamber to be covered up with cookie sheets,
pots pans etc. Do not line the oven with aluminum foil
or other materials. Doing so may cause a fire hazard or
damage the oven.

Non-stick coatings, when heated, can be harmful to •
birds. Remove birds to a separate, well-ventilated room
during cooking.

2

Getting to Know Your Oven

Model Identification

The oven is available in single and double oven •
models.

Both models are equipped with Dacor’s Pure Convec-•
tion cooking system (see page 13 for description). On
double oven models, only the upper oven is equipped
for convection cooking.

Control panel

Control panel

Single Wall Oven - Model D0130 Double Wall Oven - Model D0230

Control Panel - Single Oven

Control Panel - Double Oven

3

Getting to Know Your Oven

Parts of the Oven

A 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).

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

comes out through the exhaust slot at the bottom of the oven. Do not block or
cover the air intake or exhaust slots.

C 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 16 for
proper operation. On double ovens, only the upper oven is equipped with a meat
probe connector.

D Oven light There is an oven 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 12 volt,
20 Watt, halogen.

E Rack supports There are six sets of rack supports inside the oven chamber. They support the

adjustable oven racks. They are numbered from the bottom up.

F Door gasket The door gasket prevents heat from escaping when the door is closed.

G 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.

H Broil element The broil element is located on the ceiling of the oven chamber. It is the source of

top heat.

J Convection fan* Located behind the convection lter. The convection fan blows heated air into the

oven chamber during the convection cooking process.

K Convection element* Located behind the convection lter. The convection element heats the air that is

blown into the oven chamber by the convection fan during the convection cooking
process.

L Convection lter* The convection lter covers the convection fan and element. 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.

M Oven rack Single oven models come with a set of three oven racks. Double oven models come

with a total of six.

N Bake element Hidden below the oor of the oven chamber is the bake element. It is the source of

bottom heat.

* Double oven models are not equipped for convection cooking in the lower oven. Therefore, there is no convection fan,

element or lter in the lower oven chamber on double ovens.

4

1

2

3

4

5

6

A

B

Getting to Know Your Oven

G

H

C

D

J

K L

E

M

N

F

(below oor)

B

B

5

Getting to Know Your Oven

1 2

Control Panel Layout

A START key When you use the various features (or modes) on your oven, select the cook-

ing mode rst, then press the START key. Also, use the START key to start the
timers.

B Mode keypad Select the type of cooking you want to perform by pressing one of the cooking

mode keys. Also includes the SELF CLEAN and PROBE keys and on double ovens,
the PROOF key. Double ovens have two mode keypads, one for the upper oven
and one for the lower.

C CANCEL · SECURE key Use this key to turn off your oven. This key sets all temperature settings back to

zero and turns off any features (except the timer) that are currently in use. It also
activates the lock-out feature. On double ovens, there is a CANCEL · SECURE key
for each oven.

D 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.

E Number keypad When you want to set the temperature, cook time or the time, use the number

keypad.

F Delay timed cooking

keys

Use these keys to set the oven to turn on or off automatically at a later time. On
double ovens, there is a set of delay timed cooking keys for each oven. See page
15 for instructions.

G 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.

H CLOCK key Use this key to set the clock.

J Light key Located on the number keypad. If you need to turn the oven light(s) on or off,

press the light key.

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

Display Symbols

Convection

Bake Broil

Roast Meat

probe

Door lock

(self clean)

Timer Timer numbersSelf clean

6

Getting to Know Your Oven

A B

C D E

F H GG J K

Control Panel - Single Oven

Control Panel - Double Oven

7

Operating Your Oven

Control Panel Settings

Setting the Time

Press the 1. CLOCK key. The colon between the minutes

and seconds on the time display will begin to ash.

Enter the current time on the number keypad before 2.

the colon stops ashing. For example: For 12:08,

press 1-2-0-8 on the keypad. Pressing the # key
changes the AM-PM indicator.

Press 3. START.

important

The clock cannot be set during delay timed cooking, if •
one of the timers is in use or if self clean or Sabbath
mode is active.

After a power failure, the time on the display may flash, •
indicating that the time may not be correct.

After pressing the clock key, you must enter the time •
and press
than six seconds between pressing keys, the display will
go back to the original setting.

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:

Press and hold the clock key for six seconds. The 1.
display will indicate the mode the clock is currently set
to, 12 Hr or 24 Hr.

Press the 2. # key to change the clock mode. To leave
the setting as is, do not touch any keys.

Press 3. 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.

START

soon afterward. If you wait longer

Setting the Temperature Scale

You can select the temperature scale (Fahrenheit or Cel­sius) the oven uses to display the cooking temperature.
The oven is preset at the factory to Fahrenheit.

To change the temperature scale:

Press and hold the 1. BROIL key (under UPPER OVEN
on double ovens).

The display will indicate the temperature scale the 2.
control panel is currently set to, “F” or “C”.

Press the 3. # key to change the temperature scale. To
leave the setting as is, do not touch any keys.

Press 4. CANCEL · SECURE. The control panel will go
back to the regular clock display, set to the new tem­perature scale.

Before You Cook...

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 rst

few times the oven is used.

When you use your oven to bake or roast, it preheats •
automatically. The preheat cycle rapidly brings the
oven chamber up to the proper cooking temperature.
It takes several minutes to preheat the oven. Preheat
time depends on the temperature settings. The time
may be longer depending on the type of electrical
supply in your community. There is no preheat cycle
for any of the broil modes.

After you pull food out of the oven, it will continue to •
cook. This process is called “carry-over.” The larger
the portion of food, the longer it will cook. It is best to
let the meat rest after it comes out of the oven for 10
to 15 minutes before carving. Doing so will allow the
meat to retain its juices and make it easier to carve.

caution

Do not allow acids (citrus juices, tomato sauces, etc.) to
remain on the oven’s surfaces. The porcelain finish may
stain or pit.

8

Operating Your Oven

Racks

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

warning

To reduce the chance of burns, position the oven racks
when the oven is cool. If you must reposition a rack when
the oven is hot, use pot holders.

Inserting the Oven Racks

Insert the end of the rack with the safety notches into 1.

the oven rst.

Attach both sides of the rack to the rack supports in 2.
the oven as shown in the diagram below.

Begin to slide the rack in, and then, lift up so that the 3.
safety notches clear the ends of the rack supports.

Push the rack all the way in with both hands.4.

Removing the 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.

Inserting the Optional GlideRack™ Oven
Rack

You can pull the GlideRack oven rack out further than
standard oven racks and still support heavy pots and pans
full of food. It is great for heavier foods and the optional
Dacor baking stone.

Hold the GlideRack oven rack with the guides fully 1.
extended away from you (see the diagram below).

Align both sets of safety clips (right and left) on the 2.
back of the guides with the oven rack supports as
shown.

Begin to slide the rack in, lifting the front safety clips 3.
over the front of the oven rack supports.

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

Grasp the rack in the center of the front and pull. The 5.
rack should come forward while the guides remain in
place.

Removing the 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.

Front of rack

Standard Rack

Safety

notch

Back of rack

Rack

support

Slide oven rack
supports into slots
on the rack

Guides

Lift front safety
clips over rack
supports

Front of

rack

Back of

guide

GlideRack

Oven Rack

(optional)

Oven rack

support

Slide oven rack supports
between back safety clips

9

Operating Your Oven

Starting Your Oven

Adjust the racks to the appropriate level.1.

Determine the best cooking mode for the type of food 2.
to be cooked.

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 ipped, such as
thinner cuts of meat, sh and garlic bread.

PURE CONVECTION™• - Uses convection cook-
ing only for even heat. Use for baked goods and
multiple rack cooking.

BAKE• - Cooks with a bottom heat source only.
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
bottom heat sources with the convection
fan. Best for rib roasts, turkeys, chickens, etc.

important

The broil modes will not work when the meat probe is
connected.

See pages 12 to 14 for detailed descriptions of the various
cooking modes.

Press the key for the desired cooking mode. The 1.
preset (jump-in) temperature will appear on the dis­play along with the symbol(s) for the selected cook­ing 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.

To cook at the preset temperature, press 2. 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.

If you are using Pure Convection or one of the bake 3.
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. Care­fully place your food in the oven. Excessive browning
will occur if you put the food in too soon.

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.

note

After you turn off the oven, the cooling fans may continue
to run until the oven’s internal parts have cooled down.

Changing the Temperature

Press the key for the current cooking mode. The cur-1.
rent cooking mode appears on the display (for
example BAKE).

Enter the temperature on the keypad (for example 2.
3-7-5) and press START.

important

If you increase the temperature by 50°F or more, the oven
will go into preheat mode to raise the temperature rapidly
to the new setting. “PRE-” will appear on the display. To
prevent excessive browning Dacor recommends that you
remove the food from the oven when “PRE-” appears on
the display.

Changing the Oven Cooking Mode

To change to a different cooking mode while the oven is
on, for example to change from convection bake mode to
bake mode:

Press the key for the new cooking mode, for example 1.
BAKE.

Press 2. 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.

Cooking Mode Preset Temperature

Bake 350°F

Convection bake 325°F

Pure Convection 325°F

Convection roast 375°F

Broil 555°F

Convection broil 555°F

10

Operating Your Oven

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 work­ing 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.

note

Using the lock-out feature turns off the timers if they are in
use.

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.

note

The 12 hour timer is disabled when the Sabbath feature is
in use.

To disable or enable the 12 hour timer
feature:

With the oven off, push and hold the • TIMER 1 key for
about ten seconds, until the control panel beeps and
“12Hr” appears on the display. “ON” will appear on
the display if the 12 hour timer is enabled.

Push the • # key to disable (or enable) the 12 hour
timer.

Push • CANCEL · SECURE to save the changes and
return to the clock display.

11

Operating Your Oven

Understanding the Various Oven Modes

The three basic styles of cooking in an oven are:

Baking:◊ The gentle cooking of dry goods such as cookies, cakes, soufés, 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.

Follow your recipe’s original cooking time and •

Bake

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 •
position when using bake mode. For cooking on
multiple racks, Dacor recommends using one of the
convection modes. See the following pages.

temperature when using bake mode.

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.

Common Problems When Using the Bake Mode

Problem May be caused by What to do

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. 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
edges or are not done
in the center.

Oven door opened too often. Set timer to shortest recommended cooking

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, reective cookie sheets.

Rack position being used is too high. Change rack position.

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

Incorrect baking mode being used. See Starting Your Oven on page 10 for

guidelines.

Oven temperature too high. Reduce oven temperature.
Dark, heat absorbing cake pans used. Use shiny, reective cake pans.

Oven temperature too high. Reduce oven temperature.
Dark, heat absorbing pans used. Use shiny, reective pans.

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

Continued...

12

Operating Your Oven

AIR FLOW

1

2

3

4

5

6

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.

Multiple Rack Baking in Pure Convection
Mode

When cooking in 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

rst 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.

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.

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, mufns, 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.

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.

13

Operating Your Oven

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 ts 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 pro­cess.

Poultry should be placed breast side up on a rack in a •
shallow pan that ts the size of the food. Brush poul­try with melted butter, margarine or oil before and
during roasting.

When using the roast mode, do not use pans with tall •
sides. They interfere with the circulation of heated air
over the food.

If using a meat thermometer, insert the probe halfway •
into the center of the thickest portion of the meat.
For poultry, insert the thermometer probe between
the body and leg into the thickest part of the inner
thigh. To ensure an accurate reading, the tip of the
probe should not touch bone, fat or gristle. Check
the meat temperature 2/3 of the way through the
recommended roasting time. After reading the meat
thermometer once, insert it 1/2 inch further into the
meat, then take a second reading. If the second tem-

perature registers below the rst, 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. 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 damage to the meat probe, remove it from the •
oven when using either of the broil modes. If the meat
probe is connected, the broil modes will not start. The
meat probe symbol will flash when you attempt to start
the oven in one of the broil modes with the meat probe
connected.

Use the broil and convection broil modes only with the •
oven door completely closed.

Broiling is a quick and avorful way to prepare many

foods, including steaks, chicken, chops, hamburgers and

sh.

Broil

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

ipped such as thinner cuts of meat, sh and garlic bread.

Broiling Tips

It is normal and necessary for some smoke to be •
present to give the food a broiled avor.

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 are-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 rst side for a little more than half of •

the recommended time, then season and turn. Season
the second side just before removing the food from
the oven.

To prevent sticking, lightly grease the broiler grill. •
Excess grease will result in heavy smoke. For easier
cleaning, remove the broiler pan and grill when
removing the food.

14

Operating Your Oven

Timers

warning

The timers on your oven do not turn the oven on or off.
They are only for timing purposes. When you want to turn
the oven off automatically, use the Delay Timed Cooking
Features.

important

Pressing the
stop the timers.

Your oven is equipped with two built-in timers.•

You can use both of them at the same time.•

You can time from 1 minute 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:

Press the 1. TIMER 1 or TIMER 2 key.

Enter the hours and minutes to be timed on the keypad 2.
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 ash on the display

and the alarm (a beeping sound) will sound. The alarms
for Timer 1 and Timer 2 have different patterns.

Timer Alarm Pattern

When the alarm sounds, press either TIMER key to stop
the alarm. Press

While a timer is running you can:

Press • CLOCK to view the current time.

Press • TIMER 1 to 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:

Press the 1. TIMER 1 or TIMER 2 key.

Enter the new time on the number keypad and press 2.

START.

To stop a timer before time runs out:

Press the • TIMER 1 or TIMER 2 key twice. The timer will
stop and the display will clear.

Press • CLOCK to return to the main display.

CANCEL · SECURE

1 1 second on, 1 second off, repeat

2

1 second on, 1 second off, 2 seconds on

CLOCK to return to the main display.

key does NOT reset or

1 second off, repeat

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 fea­tures.

warning

Food safety is an important consideration when using the
delay timed features. To avoid potential sickness and the
spoiling of food, take the following steps:

Avoid using foods that will spoil while waiting for the •
oven to start cooking. Typical foods to avoid include:
those containing eggs and dairy products, cream soups
and cooked or uncooked meats, poultry and fish.

Do not allow foods to remain in the oven after it turns •
completely off. When the temperature drops below
140°F, bacteria can develop (after hold mode).

If cooking will not begin immediately, place only very •
cold or frozen food into the oven. Most unfrozen foods
should never stand in the oven for more than two hours
before cooking begins.

Things to Know About Delay Timed
Cooking

The delay timed options work for all of the various cook-•
ing 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

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.

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

The Three Ways to Use Delay Timed
Cooking

Set the time the oven turns on (1. START TIME) and
set it to turn off at a later time using either the
DURATION key or the STOP TIME key.

Set the 2. 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 3.
later time using either the DURATION key or the
STOP TIME key.

15

Operating Your Oven

About Hold Mode...

When you set the oven to stop cooking using the •
DURATION 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).

Using Delay Timed Cooking

note

Delay-timed cooking cannot be used in Sabbath mode.

Adjust the racks to the appropriate level.1.

Put the food in the oven.2.

Press the key for the desired cooking mode (except 3.
broil or convection broil.)

Enter the desired cooking temperature on the number 4.
keypad.

If you want to turn the oven on immediately and turn 5.
off automatically at a later time, skip to step 8.

Press the 6. START TIME key.

Enter the time you want the oven to start on the 7.
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.”

If you want to set the stop time or cooking duration, 8.
press either the STOP TIME or DURATION key
(otherwise skip to step 9.) Using the DURATION key
allows you to determine when the oven will stop cook­ing 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 9. START.

If you entered a 10. START TIME, the oven will start at
the start time entered.

If you entered a 11. DURATION 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 time. For cooking temperatures
of 350°F and below, add 20 minutes to the cook time.
Increase the cook time as the temperature increases above
350°F.

Other Things to Know About Delayed
Timed Cooking

When the oven is in delay timed mode...

Push the • CLOCK key to view the clock (current 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 prop­erly 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.

Skewer

Plug

warning

To avoid the possibility of burns, use hot pads to handle, •
connect, and unplug the meat probe when the oven is
hot.

Use the handles to insert and remove the meat probe’s •
skewer and to connect it to the oven. Pushing or pulling
on either end of the cable could damage the meat
probe. To avoid breaking the meat probe, make sure the
food is completely defrosted before inserting the skewer.

To prevent damage, never leave the meat probe inside •
the oven when it is not being used, especially when
broiling or during the self clean cycle.

Using a meat probe other than the one provided with •
your oven may result in damage to the probe and/or the
oven.

note

The meat probe does not work with broil or convection •
broil and Sabbath modes. Plug in the meat probe when
using the above modes, the meat probe symbol will
flash indicating an error.

If the meat probe is accidently disconnected after the •
PROBE key is pressed, the meat probe symbol will flash
and the error message “OPn” will appear on the display.

For double ovens, the meat probe can only be used in •
the upper oven.

16

Operating Your Oven

Meat Probe Instructions

Prepare the meat for cooking prior to setting the 1.
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 2.
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.

Press 3. START.

Allow the oven to preheat. Excessive browning may 4.
occur if the meat is placed in the oven during preheat
mode (when “PRE-” appears on the display).

Once the oven has preheated (“5. PRE-” disappears),
put the meat in the oven using pot holders. Insert the
meat probe plug into the connector inside the oven.

Push the 6. PROBE key. The preset probe temperature
(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 page 18 as a guideline for the type of meat you are
cooking.

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

When the meat probe is in use, the oven will
automatically 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 sick­ness, 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:

Press 1. PROBE. The current probe temperature setting
will appear on the display.

Enter the new temperature. The oven will automati-2.
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:

Press the 1. CANCEL · SECURE key.

Press the2. 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.

Press 3. START.

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.

Important Details About Meat Probe Use

You must select the specic 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 ash 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
DURATION setting, then go into hold mode.

17

Operating Your Oven

Using the Meat Probe (Cont.)

USDA Minimum Safe Internal Cooking
Temperatures for Various Foods

Ground Meat and Meat Mixtures

Beef, pork veal, lamb 160°F

Turkey, chicken 165°F

Fresh Beef, Veal and Lamb

Medium rare 145°F

Medium 165°F

Well Done 170°F

Poultry

Chicken and turkey, whole
(temperature taken in thigh)

Poultry breasts, roast 170°F

Poultry thighs, wings, legs 180°F

Duck and goose 180°F
Stufng 165°F

Fresh Pork

Medium 160°F

Well done 170°F

Ham

Fresh (raw) 160°F

Pre-cooked (reheat) 140°F

180°F

Dehydrating/Defrosting

Your oven can be used to dehydrate or defrost foods at
low heat settings in the Pure Convection mode.

warning

To avoid food poisoning, cook meats immediately after
defrosting them.

To dehydrate or defrost foods:

Adjust the racks to the appropriate level.1.

Place the food on the center of the oven rack. If you 2.
are dehydrating, prepare food as recommended, then
place it on a drying rack.

Press the 3. PURE CONV key.

To defrost meats, enter the temperature, up to 150°F, 4.
on the number keypad. To dehydrate, start by setting
the temperature according to the table below. When
dehydrating, you may need to experiment with higher
temperatures.

Press 5. START.

Food Type Dehydrating Temperature

Fruit 100°F

Vegetables 125°F

Meat 150°F

Dacor recommends that you use one of the timers to time
the process.

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]
www.fsis.usda.gov

Dehydrating Tips

Equipment Recommended

Half sheet pan or jelly roll pan with ½” rim all the way •
around

Baking rack that ts inside the half sheet pan•

Cheesecloth•

Four quart sauce pot with lid•

Steamer basket that ts inside four quart saucepan. •

One that is perforated and opens up will work well.

Slotted spoon•

Paper towels•

Sharp knife•

18

Operating Your Oven

When you dehydrate:

Wash and remove excess moisture from all fruits and 1.
vegetables before dehydrating.

Cut fruits and vegetables into uniform pieces.2.

You can add honey, spices, lime juice or orange juice 3.

to give the fruit a different avor.

It is best to dehydrate on a baking rack with a pan 4.
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.

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

Preventing Tough Skins When Dehydrating

You should water blanch items with tough skins such as

grapes, prunes, dark plums, cherries, gs 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:

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:

Add one inch of water to a four quart sauce pot. 1.
Insert the steam basket and place the fruit in it.

Cover the pot and steam for one to two minutes.2.

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

Defrosting Tips

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 gs 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.

Bring two quarts of water to boil in a four quart sauce 1.
pot.

Drop the fruit in the water for one to two minutes or 2.
until the skin begins to crack.

Remove the fruit with a slotted spoon and dab dry 3.
with a paper towel before dehydrating. The pit can be
left inside or removed half way through the dehydrat­ing process.

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 •

at 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 accord­ing 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.

19

Operating Your Oven

Proofing

You can use your oven to proof yeasted doughs at a low
and draft-free temperature using the Bake mode.

Press the 1. BAKE key*.

Enter the temperature of 100°F on the keypad.2.

Press 3. START.

Place the dough in a greased bowl inside of the oven. 4.
Cover it with either a damp cloth or plastic wrap
coated with a nonstick spray.

Turn on the oven light.5.

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

* Double oven models have a PROOF key for the lower
oven. You may press it instead of the BAKE key for proof­ing. When 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 light.•

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 Sabbath operation all keys must be
pressed within six seconds of each other. Otherwise the
control panel will 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-timed cooking cannot be used in Sabbath mode.•
In the event of a power outage, the oven will 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.

You may want to use a rack thermometer to keep track •
of the oven temperature.

Setting Up the Sabbath Feature

Press the 1. # key.

Press the 2. 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 3. 0 or 2 keys repeatedly if you want to
change the pre-selected cooking temperature shown
on the display.

Press (only) the 4. START key. The oven will go into
Sabbath mode and cook using the mode 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. Double oven models are equipped for
Pure Convection only in the upper oven.

When the oven is cooking, pressing the • 2 key on the
number keypad, then START, tells the oven to raise
the temperature by 25°F (15°C). Pressing the 0 key
on the number keypad, then START, 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. 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 0 or 2 key.

20

Operating Your Oven

1

2

3

4

5

6

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 set­ting may also vary from mode to mode.

warning

Do not adjust the probe or self clean offset temperatures.
The offset for the probe and self clean offsets must remain
at 0 for proper and/or safe operation.

To change the offset temperature:

Place an oven thermometer inside the oven.1.

Check the temperature variance by running the oven 2.
for one hour in each mode at 350°F (except broil
modes). In broil the normal operating temperature is
555°F. Take note of the temperature variance in each
mode.

With the oven off, press and hold the 3. 0 and # keys
on the number keypad at the same time. After about
three seconds “PASS” will appear on the display.

Immediately enter 4. 6428 on the number keypad, then
START. “SLCt” (select) will appear on the display.

Press the key for the cooking mode you want to 5.
change the offset for (CONV BAKE, CONV BROIL,
PURE CONV, CONV ROAST, BAKE or BROIL).

Enter an offset temperature value from 1 to 35°F (1 6.
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. NOTE: “Edit” appears on the display when
you start to enter the offset value.

Press 7. START to save the setting.

Repeat steps 5 and 6 above for any other cooking 8.
modes you need to offset.

Press 9. CANCEL to exit offset mode.

Cooking Tips

Food Placement

For best results when baking on two racks, use rack •
positions #2 and #4 or #1 and #3 with the oven set
to Pure Convection or convection bake mode. For best
results when baking on three racks, use rack positions
#1, #3 and #5 with the oven set to Pure Convection
mode.

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, •
Dacor recommends the optional GlideRack oven
rack. You can pull it out further than a standard 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 optional
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.

21

Cooking Tips

The Best Use of Bake Ware

You should bake cakes, quick breads, mufns and •
cookies in shiny, reective 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 proles, will give

you the best results.

Bake most frozen foods in their original foil contain-•

ers, placed at on a cookie sheet. Follow the package

recommendations.

When using glass bake ware, reduce the recipe tem-•
perature by 25°F, 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 t side by side.

High Altitude Cooking

Due to the lower atmospheric pressure at higher alti­tudes, 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 nal pan rising develops a better avor. Try

making the adjustments below for successful recipes. Take
note of the changes that work best and mark your reci­pes accordingly. You may also consult a cookbook on high

altitude cooking for specic recommendations.

Baking

Altitude

(feet)

3000 5-10% 10 - 25% 5-10%

5000 10% 10% 20%

7000 25% 20% 20 - 25%

powder

for each

teaspoon,

decrease by:

Sugar for each

teaspoon,

decrease by:

Liquid, for each

cup add:

“V” shaped rack

Grill

OR

Deep dish broil-roast pan

(One per kit)

Optional Broil and Roast Pan Kit

(AORPVR)

22

Care and Cleaning

warning

Clean only the parts of 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 and make sure that all •
parts are cool before cleaning.

To prevent damage, do not use abrasive or corrosive •
cleaners or applicators such as steel wool or scouring
pads, on any part of the oven unless instructed to do so.
Use only a sponge, soft cloth, fibrous or plastic brush
or nylon cleaning pad for cleaning the surfaces of your
oven.

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

Your Oven’s Self Clean Feature

How to Use the Self Clean Feature

important

On double ovens, the control panel will only allow one oven
chamber to be self cleaned at a time due to the amount
of power consumed. Also, the double oven’s computer will
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 1.

convection lter, all cookware (pots, pans, forks, etc.),

the meat probe, foil and any other loose objects from

the oven chamber. See page 25 for lter cleaning

instructions.

Clean soil from the porcelain surfaces of the door 2.
outside of the door gasket. Rinse surfaces well with
a solution of vinegar and water, then wipe dry. Heav­ily soiled areas may be cleaned with a non-scratching
scouring pad.

Clean the door gasket by dabbing it with a solution of 3.
water and mild soap.

caution

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 three
hours.

It is normal for the oven to emit smoke during the •

rst 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 con­traction of metal surfaces when the oven heats up and
cools down.

The self clean process takes about three hours.•

Self clean mode will not function if the meat probe is •
connected.

warning

Always wipe up excess grease and other food spills with •
a damp cloth prior to using the self clean cycle. Doing
so will minimize smoke and increase efficiency. See
proper cleaning instructions on this page.

Do not touch the outside surfaces of the oven during the •
self clean cycle. They will be hot.

Items left in the oven during self cleaning will become •
damaged or damage the oven. See page 25 for
directions on polishing a rack that is left in the oven
during self cleaning.

Take extreme caution when cleaning the door gasket. •
Rubbing or displacing it may damage the tight door seal
required for proper cooking and self cleaning.

Do not try to force the door open after it is locked. •
Damage to the door or latch may result.

Turn on kitchen fans or vents to help remove odors 4.
during the self clean cycle.

Make sure the oven door is shut.5.

Press the 6. SELF CLEAN key.

Press the 7. START key.

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 prob­lem, press CANCEL · SECURE and wait approximately
one minute, then close the door. When the door is prop­erly 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 •
locked.

“• ON” indicates that the heating elements are on.

If you want to stop the self clean cycle, press the •
CANCEL · SECURE key. Keep in mind that the oven
door will remain locked (the lock symbol appears on
the display) until it is safe enough to open. Exercise
caution because the inside of the oven will still be hot.

23

Care and Cleaning

Self Clean (Cont.)

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 disap­pear 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 lter 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.

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
a Later Time

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

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

Close the oven door.2.

Press the 3. SELF CLEAN key.

Press the 4. START TIME key.

Enter the desired start time. For example, press 5.
1-2-3-0 for 12:30. You may enter a time up to 22
hours and 59 minutes ahead of the present time.

Press 6. START.

When you press 7. 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 process, •
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

warning

Do not use abrasive cleaners or scrubbers on the control
panel. They will permanently damage the finish.

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, lint­free cloth.

Stainless Steel Surfaces

caution

Always wipe stainless steel (silver colored) surfaces with
the grain. To prevent scratching, do not use abrasive
cleaners or scrubbers on stainless steel surfaces.

Using a soft cloth, clean metal surfaces with a mild solu­tion of detergent and warm water. Rinse and dry with a
soft, lint-free cloth.

Glass (Exterior and Interior)

Use a mild glass cleaner to remove nger prints on glass

surfaces. You may also clean glass surfaces with Dacor
Cooktop Cleaning Creme. Use it according to the direc­tions 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
it.

24

Care and Cleaning

Cleaning the Interior

Convection Filter

warning

For your safety and proper oven performance, re-install
the filter before using the oven to cook. If you don’t, the
spinning fan blades at the back of the oven will be exposed.

The convection lter is located in the back of the oven

chamber (upper chamber only on double ovens). Clean

the lter regularly. If you allow it to become clogged, the

oven’s convection cooking modes will not work properly.

You also need to remove the lter during the self clean

cycle.

To remove the convection filter:

When the oven is cool, put your ngers around the edges
of the lter and gently push up.

Door Gasket (Seal)

warning

Take extreme caution when cleaning the door gasket.
Rubbing or displacing it may damage the tight door seal
required for proper cooking and self cleaning.

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

caution

To prevent damage, do not self clean the 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 gal­lons 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 polish­ing will not completely remove the discoloration.

Broil Element

In most cases, any food that splatters on the boil element
coils will burn off with normal broiler use. If desired you

To clean the filter:

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

it in a dishwasher on the top rack. Dry the lter before

re-installing it.

To install the convection filter:

Carefully hook the metal clips on the back of the lter

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 lter.

may wipe the element clean, when it is cool, with a soft
damp cloth soaked in warm soapy water.

Meat Probe

warning

To prevent damage, do not immerse the meat probe in
water.

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.

Optional Broil Pan

Clips

The broil pan has a porcelain enamel nish. 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.

25

Care and Cleaning

Optional Roast/Broil Pan with “V” Shaped
Rack

Your roast/broil pan has a porcelain enamel nish. 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 and grill are nished with an

Excalibur non-stick 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 rst 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 avor of the food cooked on it. Do not 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 solu­tion of detergent and warm water. Since aluminum can
scratch, you need to use the soft side of a sponge. You
may want to use parchment paper over the cooking sur­face during baking to make them easier to clean after­ward. The parchment paper will also prevent food from
sticking.

Parts and Accessories

Description Dacor Part Number

Halogen light bulb (12 Volt, 20 Watt) 100429

Meat probe 72723

Standard broil pan kit 12157

30 inch standard type oven rack 62139

30 inch GlideRack type oven rack 72915*, ARGO30**

Large capacity roast/broil pan with “V” shaped rack AORPVR

Pizza baking stone ABS20

Cookie sheets, 30 inch*** (3 per carton) ACS303

* Warranty replacement part number
** Part number for ordering additional rack or replacing a rack that is out of warranty
*** Dacor full size cookie sheets maximize oven rack baking capabilities by utilizing the total usable rack space.

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

26

Care and Cleaning

Replacing the Light Bulb(s)

warning

To prevent electrical shock and/or personal injury, make •
certain that the oven and the light bulb are cool and
that power to the oven has been turned off at the circuit
breaker panel or fuse box before replacing a light bulb.

Always make sure the lens cover is in place when •
using the oven. The lens cover protects the light bulb
from breakage caused by high oven temperatures or
mechanical shock.

Replacing the lens cover without lining up the cut-out •
with the light socket will damage the light fixture.

Do not use a screwdriver to remove the lens cover.•

important

Do not touch the replacement halogen light bulb with your
fingers. Halogen bulbs are sensitive to the oils from your
hand. The oils from your hand will stick to the bulb and
may cause it to burn out faster than normal.

Light bulb replacement is considered to be a homeowner
maintenance operation. If the lights do not work, before
replacing them, please consult the Problem Solution
Guide on page 28.

To replace a light bulb:

Replace the light bulb(s) only with Dacor part number 1.

100429. See the facing page for ordering information

Turn off power to the oven at the circuit breaker panel 2.
or fuse box.

Hold your hand under the lens for support and pry it 3.
loose using a spatula or table knife. Pull the lens cover
straight out.

Grasp the old bulb and pull it straight out of the 4.
socket.

Using a glove, insert the new bulb into the socket.5.

Light

bulb

Light

socket

Cutout on inside

rim of lens

As you reinstall the lens cover, line up the cutout on 6.
the inside rim with the light socket. Gently press it
into its original position.

Turn the power to the oven back on.7.

Reset the clock (see page 8).8.

27

Before You Call for Service

Problem Solution Guide

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

Problem May Be Caused By What to Do

Nothing works. Oven not connected to electrical

power.

Power to oven is off. Turn on power at the circuit breaker or fuse

Control panel locked. Press CANCEL · SECURE key for 4 seconds to

Power outage. Contact the power company.

Oven will not heat. Oven setting not correct. Press CANCEL · SECURE, then follow the

Oven set for delay timed cooking. The oven will turn on automatically at the

Attempting to broil with the meat
probe connected.

Foods over or under cook. Incorrect cooking time or tempera-

ture.

Oven shuts off by itself after it
has been on for 12 hours.

Time on display not correct. Time of day not set. Set the time. See page 8.

Cannot set clock. Oven in use. Clock cannot be set

Time ashes on display. Power failure or power was turned

Oven does not self clean. Oven door not shut tightly. Check for obstructions. Shut the door tightly.

Oven light(s) will not work
(control panel is lit).

Oven light(s) will not turn off. Light key is set to on. Press the light key to turn light(s) off.

12 hour timer is on. Unit is set
to turn off automatically after 12
hours of continuous use.

Power failure or power was turned
off.

while oven is in use.

off.

Oven set for delay timed cleaning. The oven will start to self clean at the preset

Oven not set properly. Follow the instructions in Care and Cleaning

Meat probe connected. The oven will not start the self clean cycle

Oven in self clean mode. The light key does not work when the oven is

Oven in Sabbath mode. The light key does not work when the oven is

Light bulb(s) burned out. Replace the light bulb(s).

Have a licensed electrician connect the oven to
a properly wired electrical connection.

box. Check for a tripped breaker or blown
fuse.

reactivate the control panel.

instructions in Operating the Oven section.

preset time. Press CANCEL · SECURE to
return to normal operation.

The broil and convection broil settings will not
work when the meat probe is connected. Dis­connect the meat probe.

Follow the instructions in Operating Your
Oven section.

Turn off the 12 hour timer. See page 11.

Reset the time. See page 8.

Turn off the oven before setting the clock.

Reset the time. See page 8.

time. Press CANCEL · SECURE to return to
normal operation.

section.

when the meat probe is connected. Disconnect
and remove the meat probe.

in self clean mode. See page 23.

in Sabbath mode. See page 20.

Continued...

28

Before You Call for Service

Problem Solution Guide - (Continued)

Problem May Be Caused By What to Do

Cooling fan continues to run
after oven has been turned off.

Error code appears and stays
on display, for example “U55.”

Sabbath mode does not work. Meat probe connected. Oven will not start Sabbath mode when meat

Oven door will not open. Oven is set to self clean. Check display. If lock symbol appears on

Normal operation. The cooling fan may run for a while after the

oven is turned off, until the internal parts have
cooled.

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.

Call for service.

probe is connected. Disconnect and remove
meat probe.

display, oven door cannot be opened. Wait for
oven to complete self clean or press CANCEL

· SECURE. Door will unlock once oven has
cooled.

29

Warranty and Service

Getting Help

Before you request service, please review the Before You
Call for Service section on pages 28 and 29. If you have

performed the checks in the Problem Solution Guide
and the problem has not been remedied, please contact
us at one of the numbers below. Prior to requesting ser­vice, it is helpful to be familiar with the warranty terms
and conditions in the Warranty section on this page.

For warranty repairs, call:

Dacor Distinctive Service

Phone: [phone] (U.S.A. and Canada)
Monday — Friday 6:00 a.m. to 4:00 p.m. Pacic Time

For a list of Dacor service agents for non-warranty
repairs:

Dacor Customer Service

Phone: [phone] (U.S.A. and Canada)
Monday — Friday 6:00 a.m. - 5:00 p.m. Pacic Time

Contact us through our web site at:

www.Dacor.com

At Dacor, we believe that our quality of service equals
that of our product. Should your experience with our ser­vice 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 claried, just let us know.

Warranty

What Is Covered

CERTIFICATE OF WARRANTIES: DACOR OVENS

WITHIN THE FIFTY STATES OF THE U.S.A., THE DIS­TRICT 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 pro­vide proof of purchase upon request, and have the appli­ance 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, instal­lation, and labor costs are the responsibility of the pur­chaser. The owner must provide proof of purchase, upon
request, and have the appliance accessible for service.

What Is Not Covered

THE REMEDIES PROVIDED FOR IN THE ABOVE EXPRESS WAR­RANTIES ARE THE SOLE AND EXCLUSIVE REMEDIES. THERE­FORE, NO OTHER EXPRESS WARRANTIES ARE MADE, AND
OUTSIDE THE FIFTY STATES OF THE UNITED STATES, THE DIS­TRICT 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 DAM­AGES. 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 limi­tations or exclusions may not apply to you. This warranty

gives you specic legal rights, and you may also have

other rights that vary from state to state.

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 resi­dential consumer use.

Replacement of house fuses or fuse boxes, or reset-•
ting of circuit breakers.

Damage to the product caused by accident, re, ood •

or other acts of God.

Breakage, discoloration or damage to glass, metal •
surfaces, plastic components, trim, paint or other

cosmetic nish, caused by improper usage or care,

abuse, or neglect.

30

Notes

31

Notes

32

fold here

DACOR

ATTN WARRANTY PROCESSING DEPT
PO BOX 90070
CITY OF INDUSTRY CA 91715-9907

NO POSTAGE

NECESSARY

IF MAILED

IN THE

UNITED STATES

BUSINESS REPLY MAIL

FIRST-CLASS MAIL CITY OF INDUSTRY CAPERMIT NO 1600

POSTAGE WILL BE PAID BY ADDRESSEE

Web site: www.Dacor.com
Corporate phone: [phone]

WARRANTY INFORMATION

IMPORTANT:

Your warranty will not be activated until you activate it online or return this form to Dacor. If you have purchased more
than one Dacor product, please return all forms in one envelope or activate the warranty for each product online.

Please rest assured that under no conditions will Dacor sell your name or any of the information on this form for mailing list purposes. We
are very grateful that you have chosen Dacor products for your home and do not consider the sale of such information to be a proper way
of expressing our gratitude!

Your willingness to take a few seconds to fill in the section below will be sincerely appreciated. Thank you.

1. How were you first exposed to Dacor products? (Please check one only.)
 A. T.V. Cooking Show  F Builder
 B. Magazine  G. Architect/Designer
 C. Appliance Dealer Showroom  H. Another Dacor Owner
 D. Kitchen Dealer Showroom  I. Model Home
 E. Home Show  J. Other

2. Where did you buy your Dacor appliances?

 A. Appliance Dealer  D. Builder
 B. Kitchen Dealer  E. Other

 C. Builder Supplier

3. For what purpose was the product purchased?
 A. Replacement only  C. New Home
 B. Part of a Remodel  D. Other

4. What is your household income?
 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. Over $250,000

5. What other brands of appliances do you have in your kitchen?
A. Cooktop C. Dishwasher
B. Oven D. Refrigerator

6. Would you buy or recommend another Dacor product?
 Yes  No
Comments:

Owner’s Name:

Street:

City: State: Zip:

Purchase Date: Email: Telephone:

Dealer:

City: State: Zip:

(Please Print or Type)

Last First Middle

cut here cut here

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

Thank you very much for your assistance. The information you have
provided will be extremely valuable in helping us plan for the future
and giving you the support you deserve.