Back to the Basics Page 33
Dacor recommended cycle selections and performance tips.
We would like to take a minute to explain the performance advantage of our Standard Bake,
Convection Bake and Pure Convection cycles. We hope that this information will make cycle
selection easier to understand. We will also explore performance characteristics, temperature
testing techniques, as well as the importance of preheat and how it effects your overall baking/
roasting results.
The Fundamentals
What is convection?
Convection can be defined as air movement.
Why do convection ovens bake faster?
Dacor convection ovens bake faster because the convection fan system removes the thin layer of
cool air that surrounds most refrigerated food products. Removing this layer allows the heat in the
oven to efficiently penetrate the food. This speeds the cooking process.
Are convection ovens more accurate?
They can be, but most convection ovens are designed to allow multi rack baking and speed the
cooking process. Thermally, many ovens actually perform worse when the convection system is
applied because the air movement disturbs the natural balance inside the oven. Dacor, however,
has manufactured convection ovens since 1987 and we have our systems perfectly balanced to
compensate for this air movement.
All Dacor ranges and wall ovens feature the convection option.
Dual fuel ranges and all electric wall ovens share three bake modes; Standard Bake,
Convection Bake and Pure Convection.
Gas models have a choice of two, Standard Bake and Convection Bake. Pure Convection
adding rear heat is not an option for gas ranges.
Although we promote the use of all three bake modes, in most circumstances the Pure Convection
cycle will always produce the most accurate temperatures. The following information will help you
determine which cycle is best for you and your customers.
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