Page 1
Use and Care Manual
Distinctive Range
For use with models DR30D and DR30D-C
Part No. 106768 Rev. B
Ta b l e o f Co n T e n T s
Im p o r T a n T sa f e T y In s T r u C T I o n s ............................................. 1-3
Ge T T I n G T o Kn o w yo u r ra n G e ............................................ 4-6
e T T I n G up yo u r ra n G e ......................................................... 7
s
op e r a T I n G T h e Co o K T o p ..................................................... 8-9
op e r a T I n G T h e ov e n ...................................................... 10-21
o o K I n G TI p s .................................................................... 22
C
Ca r e a n d Cl e a n I n G ....................................................... 23-28
re p l a C e m e n T pa r T s a n d aC C e s s o r I e s ....................................... 29
be f o r e yo u Ca l l fo r se r v I C e .......................................... 30-31
a r r a n T y a n d se r v I C e ........................................................ 32
w
wa r r a n T y Ca r d ......................................................ba C K Co v e r
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© 2010 Dacor, all rights reserved
Page 3
Important Safety Instructions
Installer: Leave these instructions with the appliance.
Consumer: Read this use and care manual completely
before using this appliance. Save it for future reference.
It contains important use and care information. Keep your
sales receipt or canceled check. Proof of original purchase
date is required for warranty service.
For service and warranty information, see page 32.
If you have any questions (other than warranty questions)
call:
Dacor Customer Service
Phone: (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
range ready. The product model and serial number label
can be seen through the grill below the control panel, on
the right side. Write these numbers below for easy access.
Product model and serial number label,
located inside unit, behind grill
About Safety Instructions
The Important Safety Instructions and warnings in
this manual are not meant to cover all possible problems
and situations that can occur. Use common sense and
caution when installing, maintaining or operating this or
any other appliance.
Always contact the Dacor Customer Service Team about
problems or situations that you do not understand.
Safety Symbols and Labels
DANGER
Immediate hazards that WILL result in severe personal
injury or death.
WARNING
Hazards or unsafe practices that COULD result in
severe personal injury or death.
CAUTION
Hazards or unsafe practices that COULD result in
minor personal injury or property damage.
Product rating
label location
Model number ______________________________
Serial number ______________________________
Date of purchase____________________________
At Dacor, we continuously improve the quality and
performance of all our products. As a result, we may need
to make changes to this appliance without updating these
instructions.
Visit www.Dacor.com to download the latest version of
this manual.
CALIFORNIA PROPOSITION 65 WARNING
The burning of gas cooking fuel generates some
by-products that are on the list of substances which
are known by the State of California to cause cancer or
reproductive harm. California law requires businesses
to warn customers of potential exposure to such
substances. To minimize exposure to these substances,
always operate this unit according to the use and care
manual, ensuring you provide good ventilation when
cooking with gas.
WARNING
WARNING - NEVER use this appliance as a space
heater to heat or warm the room. Doing so may result
in carbon monoxide poisoning and overheating of the
appliance.
WARNING
WARNING - NEVER cover any slots, holes or passages
anywhere on the range or cover an entire oven rack
with materials such as aluminum foil. Doing so blocks
air flow through the range and may cause carbon
monoxide poisoning. Aluminum foil linings may also
trap heat, causing a fire hazard.
READ AND SAVE THESE INSTRUCTIONS
1
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Important Safety Instructions
General Safety Precautions
To reduce the risk of fire, electric shock, serious injury or death when using your range, follow basic safety precautions,
including the following:
DANGER
IMPORTANT: If you smell gas:
Do not use or light any appliance.•
Do not touch any electrical switch or use any •
electrical devices including the telephone in your
building.
From a neighbors phone, immediately call the gas •
supplier. Follow the gas supplier’s instructions.
If you cannot contact the gas supplier, call the fire •
department.
IMPORTANT: To avoid the possibility of explosion or
fire, do not store or use combustible, flammable or
explosive vapors and liquids (such as gasoline) inside
or in the vicinity of this or any other appliance. Also
keep items that could explode, such as aerosol cans
away from the burners and the oven. Do not store
flammable or explosive materials in adjacent cabinets
or areas.
WARNING
If you receive a damaged product, immediately •
contact your dealer or builder. Do not install or use
a damaged appliance.
Make sure that the range has been properly •
installed and grounded by a qualified installer
according to the accompanying installation
instructions. Have the installer show you the
location of the gas shut off valve and the circuit
breaker panel or fuse box so that you know where
and how to turn off the gas supply and power to
the range.
To prevent the unit from tipping forward and to •
provide a stable installation, the unit must be
secured in place with the anti-tip device (see the
installation instructions provided with this range).
Do not install, repair, or replace any part of the •
range unless specifically recommended in the
literature accompanying it. A qualified service
technician should perform all other service.
Before performing any type of service, make sure •
that the gas supply and electrical power to the
range is turned off.
Only use the range for cooking tasks expected of •
a home appliance as outlined in this manual. This
range is not intended for commercial use.
Never allow anyone, including children to sit, stand •
or climb on any part of the range, including the
door. Doing so may cause tipping, damage, serious
injury or death.
Do not attempt to use this appliance in the event of •
a power failure.
Do not tamper with the controls.•
WARNING
Do not operate the cooktop without the knobs and •
trim rings in place.
To avoid the possibility of fire, do not leave the •
range unattended when using the cooktop.
NEVER block or cover any vents, slots or passages •
anywhere inside the oven or on the outside of the
range. Doing so blocks airflow through the oven
and cooktop and may cause carbon monoxide
poisoning or fire. See the Getting to Know Your
Range section for the location of the various air
vents (slots).
Do not cover the burners and grates with anything •
except properly selected utensils. Decorative covers
may cause a fire hazard or damage to the range if
a burner is accidentally turned on with the cover in
place.
Turn the knobs to the “• OFF” position prior to
removing them from the valve stems.
Keep flammable items, such as paper, cardboard, •
plastic and cloth away from the burners and other
hot surfaces. Do not place such items in the oven.
Do not allow pot holders to touch hot surfaces or
gas burners.
Do not use the oven for storage.•
Do not wear loose or hanging apparel while using •
the range. Do not allow clothing to come into
contact with the interior of the oven or the cooktop
and surrounding areas during and immediately
after use.
Do not use towels or bulky cloth as pot holders.•
Do not hang flammable or heat sensitive objects •
over the range. If the range is near a window, do
not use long curtains as window treatment. The
curtains could blow over the cooktop and create a
fire hazard.
When deep fat frying:•
Be certain that the pan is large enough to ▪
contain the desired volume of food without
overflow caused by the bubbling of the fat.
Never leave a deep fat fryer unattended.
Avoid frying moist or frost-covered foods. Foods ▪
with high water content may cause spattering or
spilling of the hot fat.
Heat fat slowly, and stir together any ▪
combination of oils and fats prior to applying
heat. Utilize a deep fat frying thermometer to
avoid heating the fat to temperatures above the
flash point.
DO NOT TOUCH THE SURFACES OF THE OVEN OR •
COOKTOP DURING OR IMMEDIATELY AFTER USE.
Do not store items of interest to children on top of •
or above the range. Children could be burned or
injured while climbing on the appliance.
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Important Safety Instructions
WARNING
Use cookware only for its intended purpose. Check •
the manufacturer’s recommendations before use
to determine if a utensil is suitable for use on
a cooktop or in an oven. Certain types of glass,
ceramic and earthenware are not suitable for use
on a cooktop. Personal injury or damage may result
from the improper use of cookware.
Select cookware carefully. Use utensils of the •
proper size, material and construction for the
particular type of cooking being done. Utensils need
to be large enough to contain the desired quantity
of food without boil-overs or spill-overs. Choose
pans with easy to hold handles that will stay cool
while cooking. Do not use utensils with loose
handles. Avoid using pans that are too heavy to lift
safely.
Before using glazed cookware, such as glass, •
ceramic or earthenware, check the manufacturer’s
temperature and usage recommendations.
Glazed cookware that is not designed for high heat •
use may crack or break, causing a spill or burn
hazard.
Exercise caution when opening the oven door. Let •
hot air or steam escape before looking or reaching
into the oven.
Use extreme caution if adding water to food on a •
hot cooktop or in the oven. The steam can cause
serious burns or scalds.
Use only dry pot holders when removing food •
and cookware from the cooktop or oven. Wet pot
holders can cause steam burns.
Make sure that all the cooktop parts are dry before •
lighting a burner.
Do not heat eggs or unopened food containers such •
as baby food jars and cans. Pressure build up may
cause them to burst and cause injury.
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 leave children alone or unattended in the •
area around the range. Do not allow children to
play with the controls, pull on the handle or touch
other parts of the range.
Make sure individuals who use the range are able •
to operate it properly.
Clean the range thoroughly before operating it for •
the first time.
Clean and maintain the range regularly as •
instructed in this manual. Keep the entire range,
ventilation filters and range hoods free of grease
that could catch fire.
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.
WARNING
Non-stick coatings, when heated, can be harmful to •
birds. Remove birds to a separate, well-ventilated
room during cooking.
TO REDUCE THE RISK OF INJURY TO PERSONS IN THE
EVENT OF A RANGE TOP GREASE FIRE:
SMOTHER FLAMES with a close-fitting lid, cookie a.
sheet or metal tray, then turn off the burner. BE
CAREFUL TO PREVENT BURNS. If the flames do not
go out immediately, EVACUATE AND CALL THE FIRE
DEPARTMENT.
NEVER PICK UP A FLAMING PAN - you may be b.
burned.
DO NOT USE WATER, including wet dish cloths or c.
towels - a violent steam explosion may result.
Use a fire extinguisher ONLY if:d.
You have a Class ABC extinguisher, and you ▪
already know how to operate it.
The fire is small and contained in the area ▪
where it started.
The fire department is being called. ▪
You can fight the fire with your back to an exit. ▪
CAUTION
Do not allow acids (citrus juices, tomato sauces, •
etc.) to remain on the range’s surfaces. The
finishes may stain.
Never use the cooktop surface as a cutting board.•
Do not try to remove heavy spills with a sharp •
object such as a knife or metal spatula. Sharp
objects may scratch the range’s surfaces.
Do not line the oven with aluminum foil or other •
materials. These items can melt or burn up during
self cleaning and cause permanent damage to the
oven.
Do not leave oven racks, the convection filter, the •
meat probe or any other items in the oven during
self cleaning. Damage to the items or the oven
itself will occur.
Do not leave objects, such as aluminum foil, the •
meat probe, cookie sheets, etc. on the bottom of
the oven. Objects left on the bottom of the oven
may cause damage.
Do not allow the the broil element on the oven •
ceiling to become covered up by cookie sheets,
aluminum foil, pots, pans, etc. Covering them could
cause the heating elements to over-heat, damaging
the oven.
Do not expose the knobs or trim rings to direct •
flame, hot utensils or other sources of heat.
Always ensure that the light fixture 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.
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1
2
3
4
5
6
Parts of the Oven
Getting to Know Your Range
A
J
B
C
K
D
E F G
L
M
(below oven floor)
H
(at bottom of door)
J
N
J
Control panel The control panel consists of keys and a display. Use the control panel to
A
Self clean latch The self clean latch automatically locks the oven door during the self clean
B
Broil element The broil element is located on the ceiling of the oven chamber. It is the
C
Oven light There is a light inside the oven chamber so that you can easily see the food
D
Convection filter The convection filter covers the convection fan. It helps prevent the
E
Convection element The convection element heats the air that is blown into the oven chamber
F
Convection fan The convection fan blows heated air into the oven chamber during the con-
G
Bake element Hidden below the floor of the oven chamber is the bake element. It is the
H
Air intake/Exhaust slots The range draws air in through the intake slots to cool its internal parts. The
J
Meat probe connector When you use the meat probe, insert the skewer into the meat and plug the
K
L
M
N
Oven rack Your oven comes with a set of three racks.
Rack supports There are six sets of rack supports inside the oven chamber. They support
Door gasket The door gasket prevents heat from escaping when the door is closed.
control all the oven’s features (sometimes called modes).
cycle. The door latches for your safety. There are very high temperatures
inside the oven during the self clean cycle.
source of top heat.
inside. Press the light key on the control panel to turn it on. The bulb is
12 volt, 20 Watt, halogen.
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.
by the convection fan during the convection cooking process. The convection
filter covers it.
vection cooking process. The convection filter covers it.
source of bottom heat.
air comes out through the exhaust slot at the bottom of the oven. Do not
block or cover the air intake or exhaust slots.
other end into this connector. See the Using the Meat Probe section on
page 18 for proper operation.
the adjustable oven racks.
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Page 7
Getting to Know Your Range
1 2
Control Panel Layout
P R S T U
V W WX Y Z
START key When you use the various features (or modes) on your oven, select the
P
Cooking mode keypad Select the type of cooking you want to perform by pressing one of the cook-
R
CANCEL · SECURE key Use this key to turn off your oven. This key sets all temperature settings
S
Display The control panel display provides various types of information about the
T
Number keypad The number keypad is used to set the temperature, cook time or the clock.
U
Delay timed cooking
V
keys
TIMER keys Use the TIMER 1 and TIMER 2 keys to time an event. The two timers
W
CLOCK key Use this key to set the clock. See page 10.
X
Light key Located on the number keypad. If you need to turn the oven light on or off,
Y
Sabbath key (#) Use this key to start Sabbath mode. See page 20.
Z
cooking mode first, then press the START key. Also, use the START key to
start the timers. See Operating the Oven.
ing mode keys. Also includes the SELF CLEAN and PROBE keys.
back to zero and turns off any features (except the timer) that are currently
in use. It also activates the lock-out feature.
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.
See Operating the Oven.
Use these keys to set the oven to turn on or off automatically at a later
time. See page 16 for instructions.
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 16.
press the light key.
Convection Timer Self clean Timer numbersBake Broil Roast
Meat
probe
Display Symbols
Door lock
(self clean)
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Page 8
G
H
H
J
About the Cooktop
Getting to Know Your Range
Burner
A
control knobs
Trim rings Located behind each knob. They
B
Spill tray The spill tray catches any food
C
Grates The porcelain coated cast iron
D
Backguard The range comes standard with a
E
Burners The range generates a spark to
F
Use the knobs to turn on the
burners and adjust the flame size.
The indicator above each knob
illuminates when a burner is on.
prevent liquids from getting into
the range’s internal parts.
that falls through the cooktop
grates.
grates support the cooking utensils
during cooking. They are
removable to allow the area below
and around the burners to be
cleaned easily.
three inch backguard installed. It
protects the wall from the effects
of heat and splattering grease. An
optional six inch and a nine inch
backguard are also available as
well as island style trim.
light the burner when you turn the
knob to “HIGH”. Gaskets around
the underside of the burner bases
prevent spilled liquids from leaking
into the range’s internal parts.
D
E
C
F
B
A
Burner Locations
G 1300 to 9500 BTU standard burner
H 1700 to 15,000 BTU standard burner
J 800 to 18,500 BTU SimmerSear burner
Special Cooktop Features
Perma-Flame™: The Perma-Flame instant re-ignition
feature automatically re-lights a burner quickly if it goes
out. With Perma-Flame, your cooking experience is
uninterrupted because the flame is re-ignited at the same
level as when it went out.
Smart Flame™: Smart Flame technology reduces the
temperature under the fingers of the porcelain-coated
cast iron grates. Smart-Flame extends grate life and
protects the finish.
SimmerSear™: The SimmerSear burner is equipped
with Dacor’s exclusive precision burner control system.
It allows you to cook with a wide range of heat settings,
from simmer to sear.
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Setting Up Your Range
Cooktop Assembly
WARNING
Assemble the burners and grates only when the •
cooktop is cool.
If you have the optional Dacor grill or griddle, •
installing the range knobs in the wrong position may
result in damage to it.
Remove the burner rings, burner caps and grates from
their shipping packages.
SimmerSear Burner Assembly
Install the SimmerSear burner ring on top of the 1.
SimmerSear burner base. Line up the indentations on
the bottom of the ring with the pins on the base.
Set the outer SimmerSear burner cap on top of the 2.
burner ring. Make sure it is centered on top.
Set the inner SimmerSear burner cap on the center of 3.
the burner base. Line up the ridge on the bottom of
the cap with the pins on the center of the base.
Ridge on bottom of on
inner burner cap
Standard Burner Assembly
Install the standard burner rings on the standard 1.
burner bases. Match the different sizes. Put the hole
on the edge of each ring over the igniter. Center the
tabs on the bottom of each ring in the hole in the
center of each base.
Install the standard burner caps. The ridge on the 2.
bottom of each cap must surround the top of each
ring.
Ridge on bottom
of burner cap
Igniter
hole
Burner
ring
Igniter on
burner base
Outer burner
Pin on burner base
SimmerSear Burner
Assembly
cap
Burner
ring
Standard Burner
Assembly
Grate Installation
Gently set the grates on top of the spill tray. Put the legs
of each grate into the corresponding dimples.
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Operating the Cooktop
Selecting the Cookware
WARNING
To avoid burns and scalding, always turn pan •
handles to a position where they cannot be easily
hit. Also, handles should not extend over adjacent
burners.
Always set utensils gently onto the grates and •
center them so that they are well-balanced.
Do not drag cookware across the grates. Sliding •
may damage the finish. Lift utensils to reposition
them. Do not drop them on the grate.
Cookware with rough bottoms can cause permanent •
damage to the coated surfaces on the grates.
To avoid burns or a fire hazard, reduce the flame •
level if it extends beyond the bottom of the utensil.
Flames extending up the sides are potentially
dangerous.
For overall safety and best cooktop performance, select
the correct cooking utensil for the food being cooked.
Improperly selected cooking utensils will not cook evenly
or efficiently.
Use cookware that:
Has flat, smooth bottoms.•
Is well balanced.•
Has tight fitting lids to keep heat, odors and steam in.•
Lighting A Burner
WARNING
To avoid the chance of fire, explosion or carbon •
monoxide poisoning, do not attempt to use your
cooktop without the burners completely and
properly assembled (see page 7). The burner rings
spread the flame evenly around the burner caps.
The burner rings must be properly seated for proper
burner lighting and operation.
In the interest of safety, always light the burner •
before putting the cooking utensil on the grate.
Turn the burner knob to the OFF position before
removing the utensil. Always check the position of
the control knobs to make sure the cooktop is off
when you are finished cooking.
Do not turn the knob farther than the • HIGH
position until lit. Doing so may result in a burst
of flame that could cause burns or damage to the
surrounding area.
Do not touch any part of the burner while the •
igniter is sparking. An electrical shock could result.
Never light the burners with a match or other open •
flame.
Always check to make sure all control knobs are in •
the OFF position when you are finished cooking.
If the gas does not ignite after four seconds •
or if the flame goes out and gas escapes when
attempting to light a burner, turn the knob to the
OFF position. Open a window and allow at least five
minutes for the gas to dissipate. Then, repeat the
lighting procedure.
Each burner control knob has a small diagram
next to it with an indicator light that tells you
which burner it operates.
To light a burner, push in gently on the knob and turn 1.
it counter-clockwise to the HIGH position. The igniter
will spark (click) repeatedly until the gas ignites. The
burner should light within four seconds.
Once the burner is lit, set the flame height to the 2.
desired level by rotating the control knob further
counterclockwise, then place the utensil on the grate.
IMPORTANT
Avoid spills as much as possible. The porcelain
surfaces of the grates, spill trays and burner caps are
acid-resistant but not acid-proof. Some foods can cause
permanent damage if allowed to remain on porcelain
surfaces.
Burner knob symbols
OFF HIGH
8
LOW
Page 11
Operating the Cooktop
IMPORTANT
The flame should burn evenly around the perimeter •
of the burner, except underneath each grate support
finger, where the flame height is reduced by Dacor’s
Smart-Flame feature. A normal flame is steady
and blue in color. Foreign material in the gas line,
especially in new construction, may cause an orange
flame during initial operation. The orange color will
disappear with further use. Small yellow tips on the
ends of the flames are normal when using LP gas.
If the flame is not even around the edge of the •
burner, wait for the cooktop to cool and check to
make sure the burner is assembled properly (see
page 7).
When the cooktop is cool the igniter may continue •
to spark if the control knob is set to the LOW
position. The burner will stop sparking when warm.
The tendency to spark when cold can be reduced
by operating the burner at a higher flame setting
for about 60 seconds. After 60 seconds, lower the
flame to cook. The burner will also warm up faster
if a utensil is placed on the grate. The igniter will
also spark automatically if the flame is distorted
by a draft or by the household ventilation system.
Eliminate any drafts or reduce the ventilation blower
speed to reduce this type of problem.
To keep the burners operating properly, keep the •
burner igniters, burner rings and burner caps clean
and dry. See Care and Cleaning starting on page
23. Dirty or wet igniters will result in constant
sparking, even if there is a flame present.
Cooktop Tips
For superior cooking performance and to save energy:
Reduce the flame height to the minimum level neces-•
sary to perform the desired cooking process. Food
cooks just as quickly at a gentle boil as it does at a
vigorous, rolling boil. A higher boil than is necessary
wastes energy, cooks away moisture and causes a
loss in food flavor and nutrients.
Dacor’s SimmerSear burner allows you greater preci-•
sion control of the flame.
Use low or medium flame heights when cooking in •
utensils made of materials that are poor conductors of
heat, such as glass, ceramic and cast iron. Reduce the
flame height until it covers approximately 1/3 of the
utensil diameter to ensure even heating and reduce
scorching.
Minimize the amount of liquid or fat to reduce cooking •
times.
Use a timer rather than repeatedly removing the lid to •
check food. Doing so will decrease cooking time and
save energy.
Thaw foods prior to cooking to reduce cooking time.•
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Page 12
Operating the 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 flash.
Enter the current time on the number keypad before 2.
the colon stops flashing. For example: For 12:08,
press 1-2-0-8 on the keypad. Press the # key to
change the AM-PM indicator.
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 START soon afterward. If you wait
longer 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
factory. 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 1. CLOCK key for six seconds. The
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.
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.
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 Using the Oven...
Dacor recommends turning the oven on for one hour •
at 500°F to burn off any residual oils used during the
manufacturing process. Any of these oils left on the
inner parts can cause an undesirable smell the first
few times the oven is used.
When you use your oven to bake or roast, it preheats •
automatically. The preheat cycle rapidly brings the
oven chamber up to the proper cooking temperature.
It takes several minutes to preheat the oven. Preheat
time depends on the temperature settings. The time
may be longer depending on the type of electrical
supply in your community. There is no preheat cycle
for any of the broil modes.
After you pull food out of the oven, it will continue to •
cook. This process is called “carry-over.” The larger
the portion of food, the longer it will cook. It is best to
let the meat rest after it comes out of the oven for 10
to 15 minutes before carving. Doing so will allow the
meat to retain its natural juices and make it easier to
carve.
10
Page 13
Operating the Oven
Oven Racks
You may use either rack type on any level.
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 potholders.
To insert the standard oven racks:
Insert the end of the rack with the safety notches into 1.
the oven first.
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.
To remove the standard oven racks:
Grasp the rack with both hands and pull gently 1.
straight out toward you until it stops.
To remove the rack completely, lift the front of the 2.
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 the optional GlideRack™ oven rack:
You can pull the optional GlideRack oven rack out further
than the included standard 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 rack with the guides fully extended away 1.
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.
To remove the optional GlideRack oven rack:
Grasp it with both hands and pull gently straight out 1.
toward you until it stops.
To remove the rack completely, lift the front up about 2.
six inches and continue to pull it out. Lifting it releases
the safety clips. The safety clips reduce the chance of
the rack coming out of the oven accidentally.
Safety notch
Back of rack
Rack support
Guides
Lift front safety clips
over rack supports
Slide oven rack
supports into
slots on the rack
Front of rack
Slide rack supports
between back safety clips
Rack support
Front of rack
Standard Oven Rack Optional GlideRack Oven Rack
11
Page 14
Operating the 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 combina-
tion 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™• - Uses convection
cooking 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.
See pages 13 to 15 for detailed descriptions of the
various cooking modes.
IMPORTANT
The broil modes will not work when the meat probe
is connected.
Press the key for the desired cooking mode. The 3.
preset (jump-in) temperature for that mode will
appear on the display along with the symbol(s) for the
selected cooking mode (see above).
To cook at the preset temperature, press 4. 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.
If you are using Pure Convection or one of the bake or 5.
roast modes, “PRE-” for preheating, along with the
current oven temperature will appear on the display
until the oven reaches the set temperature. Once the
oven reaches the set temperature (usually in 10
minutes), it will beep and “PRE-” will disappear.
Carefully place your food in the oven. Excessive
browning will occur if you put the food in too soon.
Changing the Temperature
(after you press START)
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.
Changing the Oven Cooking Mode
(after you press START)
To change to a different cooking mode while the oven is
on, for example to change from convection bake to bake:
Press the key for the new cooking mode, for example 1.
BAKE.
Press 2. START.
Preset (Jump-in) Temperature Settings
Below is a list of the jump-in temperatures for the various
cooking modes (see step 3 of the Starting Your Oven
section on this page). This feature reduces the need to
always enter the temperature when starting you oven.
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
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
four 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.
To reactivate the control panel, press and hold the •
CANCEL · SECURE key for four seconds.
Turning Off Your Oven
To turn the oven off, press the CANCEL · SECURE key.
NOTE
After you turn off the oven, the cooling fans may
continue to run until the range’s internal parts have
cooled down.
12
Page 15
Operating the Oven
12 Hour Timer Feature
The oven’s 12 hour timer feature automatically turns it
off after 12 hours of continuous use. The 12 hour timer
resets if you change the cooking temperature or cooking
mode. This feature does not apply to the cooktop.
The range ships from the factory with this feature
enabled.
To 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.
“ON” will appear on the display if the 12 hour timer is
enabled.
Push the • SELF CLEAN key to disable (or enable) the
12 hour timer.
Push • START to save the changes and return to the
clock display.
Understanding the Various Oven
Cooking Modes
The three basic styles of cooking in an oven:
BAKING• - The gentle cooking of dry goods such as
cookies, cakes, soufflés, etc.
ROASTING• - The cooking of meats or vegetables
over a period of time.
BROILING• - Cooking with an intense heat for a short
amount of time.
Bake
Uses only a heat source from below the food. This mode
is the stand-by, non-convection mode. All baked items will
turn out nicely in this mode.
Baking Tips
For best results, use a single rack in the lowest posi-•
tion when using bake mode. For cooking on multiple
racks, Dacor recommends using one of the convection
modes. See the following pages.
Follow your recipe’s original cooking time and tem-•
perature.
Do not open the oven door frequently during baking. •
Look through the oven door window to check the
progress of baking whenever possible.
Use the timers to determine baking time.•
Wait until the shortest recommended baking time •
before checking the food. For most baked goods, a
wooden toothpick placed in the center should come
clean when the food is done.
Common Problems When Using Standard Bake Mode
Problem May Be Caused By What to Do
Cookies burn on the bottom. 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.
Cookies are too brown on top. Rack position being used is too
high.
Food placed in oven during preheat.
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 temperature too high. Reduce oven temperature.
Dark, heat absorbing cake pans
used.
Oven temperature too high. Reduce oven temperature.
Dark, heat absorbing pans used. Use shiny, reflective pans.
Oven and/or rack over-crowded. Reduce number of pans.
Use shiny, reflective cookie sheets.
Change rack position.
Wait until oven is preheated.
Use shiny, reflective cake pans.
13
Page 16
Operating the Oven
AIR FLOW
1
2
3
4
5
6
Understanding the Various Oven
Cooking Modes (continued)
Your range offers three convection cooking
modes:
Pure Convection•
Convection Bake•
Convection Roast•
As a general rule, in the convection modes time is about
25% shorter. Set the timer 15 minutes before the shortest
stated time and add more time if necessary.
For Pure Convection and Convection Bake Modes:
Some recipes, especially those that are homemade, may
require adjustment and testing when converting from
standard to convection baking. If you are unsure how to
convert a recipe, begin by preparing the recipe using the
standard bake settings. 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 convection test. If necessary, continue
adjusting one recipe variable at a time until you get satisfactory results.
Multiple Rack Baking in Pure Convection Mode
Typically, when baking on two racks, use rack posi-•
tions #1 and #3 or #2 and #4 (counting from the
bottom up) for best results. When cooking a full meal,
use rack positions #1, #3 and #5 for best results.
When adapting a single rack recipe to multiple rack •
baking, it may be necessary to add to the baking time
due to the extra bulk of the food in the oven.
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.
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.
14
Page 17
Operating the Oven
Convection Roast
Your range’s convection roast mode uses a combination of
the convection fan and heat sources above and below the
food. It is best for rib roasts, turkeys, chickens, etc.
Roasting Tips
All baking modes can be used to successfully roast •
in your oven. However, the convection roast mode is
recommended to produce meats that are deliciously
seared on the outside and succulently juicy on the
inside in record time. Foods that are exceptional,
when prepared in the convection roast mode, include:
beef, pork, ham, lamb, turkey, chicken and cornish
hens.
Always roast meats fat side up in a shallow pan, using •
a roasting rack. Always use a pan that fits the size of
the food being prepared. No basting is required when
the fat side is up. Do not add water to the pan. It will
cause a steamed effect. Roasting is a dry heat process.
Poultry should be placed breast side up on a rack in a •
shallow pan that fits 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 ½ inch further into the meat, then take
a second reading. If the second temperature registers
below the first, continue cooking the meat.
Remove meats from the oven when the thermometer •
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 and may
require moist cooking techniques. Follow your favorite
cookbook recipes.
Reduce spatter by lining the bottom of the roasting •
pan with lightly crushed aluminum foil.
Your range offers two broil modes:
Broil•
Convection Broil•
Broiling is a quick and flavorful way to prepare many
foods, including steaks, chicken, chops, hamburgers and
fish.
WARNING
To avoid burns. keep the oven door completely shut •
when using the broil modes.
To avoid damage to the meat probe, remove it from •
the oven when using either of the broil modes.
Broil
This mode 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 spatter, smoke and flare-ups.
Start with a room temperature broiler pan for even •
cooking.
Use tongs or a spatula to turn and remove meats. •
Never pierce meat with a fork because the natural
juices will escape.
Broil food on the first side for a little more than half of •
the recommended time, then season and turn. Season
the second side just before removing the food from
the oven.
To prevent sticking, lightly grease the broiler grill. •
Excess grease will result in heavy smoke. For easier
cleaning, remove the broiler pan and grill when the
food is removed.
15
Page 18
Operating the Oven
Timers
WARNING
The timers on your range 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 CANCEL · SECURE key does NOT turn off
the timers.
Your range is equipped with 2 built-in timers•
You can use both of them at the same time.•
You can time from 1 minute up to 99 hours and 59 •
minutes.
To use the timers on your range:
Press the • TIMER 1 or TIMER 2 key.
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.
Timer Alarm Pattern
1
2
Press the TIMER 1 (or TIMER 2) key to stop the alarm.
While a timer is running you can:
Press • CLOCK to view the current time.
Press • TIMER 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 the • CLOCK key to return to the main display.
1 second on, 1 second off, repeat
1 second on, 1 second off,
2 seconds on, 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 (after hold mode). When
the temperature drops below 140°F, bacteria can
develop.
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 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 (see facing page for
description).
STOP TIME:• The clock time the oven turns off and
goes into hold mode.
When you set 2 of the 3 above, the oven automatically
calculates the third.
Ways to Use Delayed Timed Cooking
Set the time the oven turns on (• START TIME) and
set it to turn off at a later time using either the
DURATION key or the STOP TIME key.
Set the • START TIME only, then turn the oven off
manually when you are done cooking.
Turn the oven on manually and set it to turn off at •
a later time using either the DURATION key or the
STOP TIME key.
16
Page 19
Operating the Oven
How to Use 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 dura-8.
tion, 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.
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.
IMPORTANT
The time required to preheat the oven must be included
in the cook time. For cooking temperatures 350°F and
below, add 20 minutes to the cook time. Increase the
cook time as the temperature increases above 350°F.
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.)
17
Page 20
Operating the Oven
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.
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.
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.
Skewer
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 Cook-
ing Temperature Chart on the facing page 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 the 2. 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.
18
Page 21
Operating the Oven
Important Details About Meat Probe Use
You must select the specific cooking mode (• BAKE,
CONV BAKE, PURE CONV or CONV ROAST) before
you press the PROBE key.
When you press the • PROBE key the preheat cycle is
disabled and the amount of time required to heat the
oven is extended. For best results, select the cooking
mode and allow the oven to preheat prior to pressing
the PROBE key and putting the meat in the oven.
The meat probe function will automatically cancel •
after 30 seconds if the meat probe is not connected.
The meat probe symbol will flash on the display.
The meat probe feature takes precedence over the •
delay timed cooking feature. The oven will continue
to cook the meat until it reaches the selected meat
probe temperature regardless of the STOP TIME or
DURATION setting, then go into hold mode.
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/turkey, whole (temp taken in thigh) 180°F
Poultry breasts, roast 170°F
Poultry thighs, wings, legs 180°F
Duck and goose 180°F
Stuffing 165°F
FRESH PORK
Medium 160°F
Well done 170°F
HAM
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 Hotline:
Phone: (800) 535-4355
www.fsis.usda.gov
Dehydrating/Defrosting
Your range 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 with the
temperature setting below. When dehydrating, you
may need to experiment with higher temperatures.
Press 5. START.
Food Type
Fruit 100°F
Vegetables 125°F
Meat 150°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 ½” rim all the way •
around
Baking rack that fits inside the half sheet pan•
Cheesecloth•
4 quart sauce pot with lid•
Steamer basket that fits inside 4 quart saucepan. One •
that is perforated and opens up will work well.
Slotted spoon•
Paper towels•
A sharp knife•
When you dehydrate:
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 flavor.
It is best to dehydrate on a baking rack with a pan 4.
underneath to catch any juices. If using a rack when
dehydrating small fruit, put cheesecloth over the rack
to allow for maximum air circulation and to prevent
the fruit from sticking to the rack.
Place the food onto the center of the oven rack.5.
Continued...
Dehydrating Temperature
19
Page 22
Operating the Oven
Dehydrating/Defrosting (Continued)
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 4.
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 fruit a candied effect and to help retain color,
blanch them in a simple syrup. You can candy the fruits
mentioned above as well as figs and plums. The basic
ratio for a simple syrup is one cup of sugar to one cup of
water. Add these ingredients to a four quart stock pot and
bring to a boil. Stir until all the sugar dissolves. Remove
the saucepan from the cooktop and allow it to cool. Dip
fruit into the simple syrup after it has cooled.
Preventing Tough Skins When Dehydrating
You should water blanch items with tough skins such as
grapes, prunes, dark plums, cherries, figs and some types
of berries. Water blanching these types of fruit will crack
the skins so that moisture can escape and dehydration
can be done more effectively.
To water blanch:
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.
Defrosting Tips
Food that takes an exceptional amount of time to •
defrost will not defrost well in a convection oven.
You should not defrost anything that would normally •
take over two hours to thaw. The food will begin to
spoil because the defrost temperature is not high
enough to cook the food.
If you have a partially defrosted turkey, rib roast or •
other large cut of meat, you may continue to defrost it
in your convection oven. If wing tips and legs begin to
dry out when you defrost poultry, you may wrap the
tips with aluminum foil.
If you are defrosting a small cut of meat, lay it on a •
flat cookie sheet with a one inch rim to catch juices as
the meat thaws.
Thick, frozen casseroles such as lasagna will not •
defrost well in your oven. Instead, defrost according to the food manufacturer’s suggestions. You may
also defrost casseroles in the refrigerator overnight.
You should leave the food in its original container and
keep it covered.
You can bake some foods from frozen. Some exam-•
ples are: pizza, frozen pastries, croissants, cookies,
etc. Before baking frozen food, allow the oven to
preheat.
Proofing
You can use your range 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 number 2.
keypad.
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.
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 following 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.
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.
20
Page 23
Operating the Oven
Setting Up the Sabbath Feature
Press the 1. # key.
Press the 2. BAKE or PURE CONV key.
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.
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.
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 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 “PAS” 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. “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 · SECURE to exit offset mode.
21
Page 24
Cooking Tips
1
2
3
4
5
6
Food Placement
NOTE: The rack positions mentioned below are counting
from the bottom up.
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.
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. The kit also comes with a grill that fits
inside the pan to cook flat cuts of meat.
Oven Rack Positions
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 flat on a cookie sheet. Follow the package recommendations. When using glass bake ware,
reduce the recipe temperature by 25°F, except when
baking pies or yeast breads. Follow the standard
recipe baking time for pies and yeast breads.
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 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 recipes accordingly. You may also consult a cookbook on high
altitude cooking for specific recommendations.
Baking
Altitude
(feet)
Powder
for each
teaspoon
decrease by:
3000 5-10% 10-25% 5-10%
5000 10% 10% 20%
7000 25% 20% 20-25%
Sugar
for each
teaspoon
decrease by:
Liquid, for
each cup
add:
22
Page 25
Care and Cleaning
WARNING
Clean only the parts of the range listed in this •
manual. Clean them only in the manner specified.
To avoid dangerous fumes or damage to your •
range’s surfaces and accessories, use only the types
of cleaning solutions specified in this manual.
To avoid burns, 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 range 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 range.
Do not use a steam cleaner to clean the range. •
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 range’s surfaces.
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 three
hours.
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 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 the proper cleaning instructions on
this page.
Do not touch the outside surfaces of the oven •
during the self clean cycle. They will be hot.
Racks, the convection filter, meat probe or any •
other items left in the oven during self cleaning will
become damaged or damage the oven. See page 26
for directions for polishing a rack that is left in the
oven accidently during self cleaning.
How to Use the Self Cleaning Feature
Before self cleaning the oven, remove the racks, the 1.
convection filter, all cookware (pots, pans, forks, etc.),
the meat probe, foil and any other loose objects from
the oven chamber. See page 27 for instructions on
how to remove and clean the filter.
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.
WARNING
Use 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, then press START.
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
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 •
latched.
“• ON” indicates that the heating elements are on.
If you want to stop the self clean cycle, press the CANCEL
· SECURE key. 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.
· SECURE and wait approximately one
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 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 is normal. Use a
damp cloth or sponge to wipe up the residue after the
oven cools down. Continued...
23
Page 26
Care and Cleaning
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
Prepare the oven for self cleaning as instructed on 1.
page 21. 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.
General Cleaning Information
The cooktop is exposed to extremely high temperatures.
The grates are put under a lot of stress when hot utensils are placed on them. In addition, the cooktop parts
are occasionally exposed to acidy food spill-overs. These
severe operating conditions, cause the porcelain enamel
parts on your cooktop to undergo a change in appearance
over time. If you care for and clean these parts carefully,
you will slow down, but not eliminate, the aging process.
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.
While the oven is set to clean at a later time:
If you want the display to return to the clock, you •
may push the CLOCK key.
If the clock is displayed, you may push the • START
TIME key to check the self clean start time.
When self clean starts, “• Delay” will disappear 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).
After cleaning, attach the SimmerSear burner knob •
A as shown below. The SimmerSear knob has a
wider space between the large flame icon and the
simmer icon than the standard burner knobs. Align
the “D-shaped” opening on the back with the end of
the valve shaft. Carefully push it on until it stops.
Attach the remaining knobs which operate the stan-•
dard burners
grill or griddle, the two knobs with the words “MAX
GRIDDLE” go on the right burner valve stems.
B . If you have the optional Dacor
Cleaning the Knobs and Trim Rings
WARNING
Do not soak the knobs in water or put them in a •
dishwasher.
Do not remove the trim rings from the range. Clean •
only the outside edges of the trim rings. If you get
moisture inside the range, damage can occur.
To prevent damage, do not use abrasive or •
corrosive cleaners or applicators.
If you have the optional Dacor grill or griddle, •
installing the range knobs in the wrong position may
result in damage to it.
Wash the knobs regularly with a solution of warm •
soapy water. Dacor recommends hand dishwashing
liquid.
Turn the knobs to the • OFF position to remove them
for cleaning or replacement. Grasp each knob and pull
straight back, off of the valve shaft.
Clean the outside edges of the trim rings while the •
knobs are removed. Wipe them with a soft damp rag.
A
SimmerSear Knobs
B
Standard Knobs
B
A
B
B
Knob Placement
24
Page 27
Care and Cleaning
Cleaning the Cooktop
To keep the cooktop looking and operating its best, clean
it after every use. Also, quickly wipe up spills that occur
while cooking. Be careful not to touch any hot areas.
Spills that remain on hot burner parts will be very difficult
to clean, especially if allowed to burn on. Certain types of
food, such as tomatoes, citrus juices, vinegar, alcohol and
milk can damage the finishes if you allow them to stand
for any length of time.
In addition, the igniters may not spark or work properly if
the burner parts or the igniters themselves are not clean
and dry.
Cooktop Disassembly
WARNING
Electric shock and burn hazard. Turn off power to •
the range at the circuit breaker or fuse box and
make sure the burners are cool before disassembly.
Do not clean the cooktop grates or burner parts in a •
dishwasher. They will be damaged.
Dry and re-assemble the burners and grates •
completely before use.
When the cooktop is cool, remove the grates from the •
top of the cooktop.
Disassemble the burners. Lift the burner caps and •
burner rings off of the burners.
Cleaning the Burner Components and Igniters
WARNING
Use care while cleaning the igniters. The porcelain is
fragile and can crack or break.
After disassembling the burners, check for any dirt or
grime deposited on the individual parts, including the
igniters.
Use a firm tooth brush to gently clean completely 1.
around the igniter, including all of the metal top and
porcelain base. Do not use water to clean the igniters.
If necessary, use a small amount of rubbing alcohol to
help dissolve grime.
Examine the burner rings and the top of the 2.
SimmerSear burner head. Remove anything stuck in
the holes and grooves with a straightened paper clip,
wire or needle. Be careful not to scratch or damage
the ring and head. Do not distort the shape of the
holes or grooves.
Clean all of the burner parts, including the burner 3.
bases, with window cleaner or rubbing alcohol. Use
a cleaning brush with plastic bristles or a firm tooth
brush. When done, rinse the parts well with clean
water. Dry all the parts thoroughly before re-assembling them.
Reassemble the burners according to the burner and 4.
grate assembly instructions on page 7. Turn on power
and test the burners after reassembling them. If the
flame is uneven, be sure that all the burner parts
are properly positioned, then check for any remaining dirt or grime on the burner parts or igniter. If
erratic sparking (clicking) is still present, make sure
the igniter is completely dry. If the unit still exhibits
problems after drying, call your local Dacor Authorized
Service Agent.
Outer burner
Burner
cap
Burner
ring
Igniter
Inner burner
Standard Burner SimmerSear Burner
Continued...
25
cap
cap
Burner
ring
Igniter
Page 28
Care and Cleaning
Cleaning the Cooktop (Continued)
Grates, Spill Trays and Optional WOK Ring
CAUTION
Do not clean the cooktop grates, burner parts or WOK
ring in a dishwasher. They will be damaged.
The grates, the spill tray and optional WOK ring are
coated with a porcelain finish.
For everyday cleaning, use a soft •
cloth or nonabrasive pad with
warm soapy water to clean all of
the porcelain parts.
If necessary, tough stains may be removed by apply-•
ing full-strength sprays such as Simple Green™,
Ajax™ All-Purpose Cleaner or Formula 409™. To minimize wear, use the mildest cleaner needed to get the
surface clean.
For extremely stubborn stains, you may use a mildly •
abrasive cleaner or applicator, such as Soft Scrub™,
Bon Ami™, S.O.S.
wool pads. Use these cleaners with extreme care
and only on occasion. Extensive use of these types
of abrasives will eventually damage the porcelain
enamel.
®
pads or other soap-filled steel
Cleaning the Exterior Surfaces
Oven Control Panel
CAUTION
Do not use abrasive cleaners or scrubbers on the
control panel. They will permanently damage the finish.
To avoid acciden-•
tally turning the
oven on while
cleaning the control panel, activate
the lock-out feature. Press the CANCEL
key for six seconds. The lock-out feature 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.
Cleaning Glass Surfaces (Interior and Exterior)
Use a mild glass cleaner to remove finger 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 the lens.
· SECURE
Cleaning 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.
Clean stainless steel surfaces with a mild solution of
detergent and warm water. Rinse and dry with a soft, lintfree cloth. You may also use Dacor Stainless Steel Cleaner
on the stainless steel surfaces. Use it according to the
directions on the package.
Cleaning Brass, Chrome and Copper Surfaces
CAUTION
To prevent scratching, do not use abrasive cleaners or
scrubbers on metal 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.
Cleaning the Oven Interior
WARNING
To avoid electrical shock or burns, turn off the oven
and be sure that it is cool before cleaning.
Your oven’s self clean feature eliminates the need for
manual scrubbing of interior surfaces. The steps below
are for cleaning surfaces and items that are not cleaned
by the self clean process. To use the self clean feature see
page 23.
Door Gasket (Seal)
WARNING
Take care 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
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 two
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.
26
Page 29
Care and Cleaning
1
2
3
4
5
6
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 inside will be exposed.
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.
Filter
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 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 porcelain surfaces with the back of the filter.
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
The broil pan has a porcelain enamel finish. When you
clean it, use a solution of detergent and hot water. If the
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
The roast/broil pan has a porcelain enamel finish. When you
clean it, use a solution of detergent and hot water. If the 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 the grill are finished
with an Excalibur™ nonstick coating. When you clean
them, use a mild solution of detergent and warm water.
Use the soft side of a sponge to scrub them and dry them
with a lint-free cloth.
Metal bar
Clips on back of
filter
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. A way
for you to keep cookie sheets cleaner is to use parchment
paper over the cooking surface during baking. The parchment paper will also prevent food from sticking.
27
Page 30
Care and Cleaning
Cleaning the Oven Interior (Cont.)
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. 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.
Cleaning the Optional Dacor Griddle
and Grill
Clean the griddle/grill after each use. Wash it thoroughly
in hot soapy water to avoid stains from grease build-up.
The griddle/grill is coated with a non-stick coating for easy
cleaning. Warm water and liquid detergent are all that are
needed for cleaning. Remove stubborn spots with a nonabrasive plastic mesh pad. To prevent scratching, do not
use abrasives or abrasive cleaners. Use the soft side of a
sponge to scrub it. Dry it with a lint-free cloth.
Replacing the Light Bulbs
WARNING
To prevent electrical shock and/or personal injury, •
make certain that the oven and light bulb are cool
and that power to the range has been turned off
at the circuit breaker panel or fuse box before
replacing the light bulb.
Always make sure the lens cover is in place when •
using the oven. The lens cover protects the bulb
from breakage.
Replacing the lens cover without lining up the cutout •
with the light socket will damage the light fixture.
Do not use a screwdriver to remove the lens.•
Light bulb replacement is considered a homeowner
maintenance operation. If the light does not work, before
replacing it, please consult the Problem Solution Guide
on page 30.
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.
To replace the light bulb, follow these steps:
Replace the light bulb only with Dacor part number 1.
100429. See the facing page for ordering information.
Turn off power to the range at the circuit breaker 2.
panel or fuse box.
Hold your hand under the lens for support and gently 3.
pry it loose using a spatula or table knife. Pull the lens
cover straight out.
Light fixture
in oven wall
Light bulb
Lens
Light
socket
Lens cutout
Grasp the old bulb and pull it straight out of the 4.
socket.
Using a glove, insert the new bulb into the socket. 5.
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 range back on. Reset the clock 7.
(see page 10).
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Replacement Parts and Accessories
Description Dacor Part Number
Halogen light bulb (12 Volt 20 Watt) 100429
Dacor Stainless Steel Cleaner A302
Dacor Cooktop Cleaning Cream A300
Meat probe 72723
Wok ring AWR4
Cooktop griddle ADRT14
Cooktop grill AGDRT14
Standard broil pan and broil pan grill AER30BP
Large capacity roast/broil pan with “V” shaped rack AORPVR
Island trim kit ADTK30D
Six inch backguard kit ADB3006
Nine inch backguard kit ADB3009
Standard type oven rack 103807
GlideRack type oven rack ARGO30
Pizza baking stone ABS20
Cookie sheets* (three per carton) ACS303
14” grate (two used per unit) 101524
* Dacor full sized cookie sheets maximize oven rack baking capabilities by utilizing the total usable rack space.
To order parts and accessories, contact your Dacor dealer or visit www.everythingdacor.com.
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Page 32
Before You Call for Service
Problem Solution Guide - Oven
NOTE: See Common Problems When Using Bake Mode on page 13 for problems with baking.
Problem May Be Caused By What to Do
Nothing works. Range not connected to electrical
power.
Power is off. Turn power on at circuit breaker panel or fuse
Control panel locked. Press CANCEL
Power outage. Contact power company.
Oven will not heat. Oven setting not correct. Press CANCEL
Oven set for delay timed cooking. Oven will turn on automatically at preset time.
Attempting to broil with meat
probe connected.
Foods over or under cook. Incorrect cooking time or tempera-
ture.
Have an electrician connect range to properly
wired electrical connection.
box. Check for tripped circuit breaker or blown
fuse.
· SECURE key for six seconds
to reactivate control panel.
· SECURE. Follow instructions
in Operating the Oven section.
Press CANCEL
operation.
Broil and convection broil settings will not
work when meat probe is connected. Disconnect meat probe.
Follow instructions in Operating the Oven
section.
· SECURE to return to normal
Oven shuts off by itself after it
has been on for 12 hours.
Time on display not correct. Time of day not set. Set time. See Setting Up Your Range.
Time flashes on display. Power failure or power was turned
Cannot set clock. Oven in use. Clock cannot be set
Oven does not self clean. Door not shut tightly. Check for obstructions. Close door tightly.
Oven light does not work
(burners light and oven works
OK).
Oven light will not turn off. Light key is set to on. Press light key to turn light off.
Cooling fan continues to run
after oven is turned off.
Sabbath mode does not work. Meat probe connected. Oven will not start Sabbath mode when meat
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.
off.
while oven is in use.
Oven set for delay timed cleaning. Oven will start to self clean at preset time.
Oven not set properly. Follow instructions in Care and Cleaning
Meat probe connected. Oven will not start self clean cycle when meat
Oven in self clean mode. Light does not work when oven is in self clean
Oven in Sabbath mode. Light does not work when oven is in Sabbath
Light bulb burned out. Replace light bulb. See Care and Cleaning
Normal operation. The cooling fan may run for a while after the
Turn off 12 hour timer. See page 13.
Reset time. See Setting Up Your Range.
Reset time. See Setting Up Your Range.
Turn off oven to set clock.
Press CANCEL
operation.
section.
probe is connected. Disconnect and remove
meat probe.
mode.
mode. See page 20.
section.
oven is turned off, until the internal parts have
cooled.
probe is connected. Disconnect and remove
meat probe.
· SECURE to return to normal
30
Page 33
Before You Call for Service
Problem May Be Caused By What to Do
Oven door will not open. Oven is set to self clean. Check display. If lock symbol appears on
display oven door cannot be opened. Wait for
oven to complete self clean process or press
CANCEL · SECURE. Door will unlock once oven
has cooled.
Error code appears and stays
on display, for example “U55.”
Problem Solution Guide - Cooktop
Problem May Be Caused By What to Do
Igniters do not spark. Power not supplied to unit. Have an electrician connect range to properly
No flame. Igniter not working (no clicking
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.
Power to range is off. Turn power on at junction box. Check for
Power outage. Contact power company.
Wet or dirty igniter. Clean according to Care and Cleaning section.
sound).
Call for service.
wired electrical connection.
tripped circuit breaker or blown fuse.
Clean according to Care and Cleaning section.
Wet or dirty igniter. Clean and dry according to Care and Cleaning
section.
Gas is turned off. Make sure the gas supply valve is in the on
position.
Gas supply interrupted. Contact gas company.
Flame is distorted, yellow or
very large.
Igniter continues to spark
(click) after flame ignites.
Flame goes out at low setting. Air intake holes obstructed. Check to make sure air holes on range are not
Burner ring or burner cap is dirty
or clogged.
Burner parts not properly positioned.
Range set up to use a different
type of gas (Natural or LP) or set
up for different altitude.
Gas regulator is not installed or
faulty.
Burner is cold. Burners may continue to spark for up to 60 sec-
Flame distorted by air draft. Minimize any air drafts around the range. Close
Wet or dirty igniter. Clean and dry according to Care and Cleaning
Burner ring or burner cap is dirty. Clean and dry according to Care and Cleaning
Burner parts not properly positioned.
Low gas pressure. Contact gas company for pressure test.
Clean and dry according to Care and Cleaning
section.
Make sure burner is assembled according to the
Setting Up Your Range section.
Have a qualified service technician check to
make sure that the range is set up for the type
of gas and the correct altitude.
Have a qualified service technician check the
gas regulator.
onds when cold and set to low. See Operating
the Cooktop section for more information.
nearby windows.
section.
section.
Make sure burner is assembled according to the
Setting Up Your Range section.
blocked. See page 4 for locations.
31
Page 34
Warranty and Service
Getting Help
Before you request service, please review the Before You
Call for Service section on page 30. If you have per-
formed 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 listed in the Warranty section on this page.
For warranty repairs, call:
Dacor Distinctive Service
Phone: (877) 337-3226 (U.S.A. and Canada)
Business Hours: 6:00 a.m. - 4:00 p.m. Pacific Time
For non-warranty repairs, call:
Dacor Customer Service
Phone: (800) 793-0093 (U.S.A. and Canada)
Business Hours: 6:00 a.m. - 5:00 p.m. Pacific 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 clarified, just let us know.
Warranty
What Is Covered
CERTIFICATE OF WARRANTIES:
DACOR RANGES
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-ETL 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
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 resetting •
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
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 specific legal rights, and you may also have
other rights that vary from state to state.
32
Page 35
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
Page 36
Web site: www.Dacor.com
Corporate phone: (800) 793-0093
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!
Place Serial Number Label Here
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.
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