Back to the Basics Page 35
Pure Convection / rear heat only with convection fan
Using rear heat removes direct heat from the oven cell and is the recommended mode for multi-
rack baking. When thoroughly preheated, the oven cell is the same temperature, top to bottom,
side-to-side, front to back. Because the heat source is behind the food rather than underneath it
or on top of it; this method allows the use of five to six racks with equal results on each rack.
For delicate foods that easily show heat trails such as single crusted pies, light colored cookies,
cakes, pastries or when absolute accuracy is essential, Pure Convection is the cycle of choice.
The combination of a rear heat source, convection filter system and a centrally mounted oven
temperature sensor make this system a very powerful tool for crafting the perfect meal.
The Dacor Convection Filter
The removable, stainless steel convection filter is located on the face of the convection baffle.
During a convection cycle, all of the air inside the cell is moved through this filter. The filter works
to stop odor and flavor transfer. The filter traps particles rather than recirculating them to other
foods. Keep the filter clean and clear for improved circulation. If the filter is not clean, the oven
can produce hot spots. The convection filter is dishwasher safe.
The Importance of Preheat
A proper preheat can improve baking/testing results more than any other thing you can do. In
most cases, when you hear the oven preheat tone, the cell has approximately reached the
desired temperature. All high-end ovens contain a great deal of internal metal and glass and
these components have to stabilize, until they do, the internal air temperatures can fluctuate
wildly. The difference between a great result and an angry customer could boil down to how the
customer inteprets the preheat cycle.
Let us illustrate two different customers results:
Customer A has had inconsistent results and is getting ready to bake
four dozen cookies. She sets the oven temperature to 325F and chooses
Standard Bake or Convection Bake. While the oven is preheating, she
finishes loading her baking sheets with cookie dough. When the oven
tones, she opens the oven door, walks back to get her cookie sheets and
places them into the oven one sheet at a time. She shuts the door and
sets the timer for 18 minutes. When the timer sounds and she unloads the
oven, she discovers that her cookies are all different colors and textures.
Why? There are several reasons.
• The customer was comfortable with Standard Bake and did not
know that another cycle would be more correct for multi-rack
baking and uniform heat distribution.
• The preheat tone sounded, but the oven temperatures were not yet
stabilized. There are several different “zone” temperatures in the
cell.
• Opened the door and allows at least 50 to 70 degrees to escape.
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