Dacor DR30EFS Cooktop User Manual

Use and C are Manual
Distinctive ™ Electric Range
Models: DR30ES, DR30EIS, DR30EFS and DR30EIFS
Style varies, model DR30ES shown
Ta b l e o f C o n t e n t s
Important Safety Instructions................................................. 1
Getting to Know Your Range................................................ 4
Operating the Cooktop........................................................ 7
Operating the Oven.......................................................... 10
Care and Cleaning........................................................... 22
Parts and Accessories........................................................ 27
Before You Call for Service................................................. 27
Warranty and Service....................................................... 29
Warranty Card..................................................... Back Cover
Part No. 105907 Rev C
© 2012 Dacor, all rights reserved
Important Safety Instructions
Installer: Leave these instructions with the appliance.
For service and warranty information, see page 29.
Consumer: Read this use and care manual completely
before using this appliance. Save it for future reference.
If you have any questions call:
About Safety Instructions
Phone: (800) 793-0093 (U.S.A. and Canada)
Monday — Friday 6:00 a.m. to 5:00 p.m. Pacific Time
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.
Web site: www.dacor.com
Dacor Customer Service
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.
Always contact the Dacor Customer Service Team about
problems or situations that you do not understand.
Product model and serial
number label, (view through
right side of grate with
Safety Symbols and Labels
Immediate hazards that WILL result in severe personal
injury or death.
Hazards or unsafe practices that COULD result in
severe personal injury or death.
Model number ______________________________
Hazards or unsafe practices that COULD result in
minor personal injury or property damage.
Serial number ______________________________
Date of purchase____________________________
Tip-over hazard:
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 result in
overheating of the appliance. Aluminum foil linings may
also trap heat, causing a fire hazard.
• A child or adult can tip the range and be killed.
• Verify that the anti-tip bracket has been properly
attached to the floor or wall as directed in the
installation instructions. Using a flashlight, verify
that the range’s rear leg is engaged with the anti-tip
bracket as shown below.
• After moving the range, be sure to re-engage the
rear leg with the floor or wall mounted anti-tip
bracket as shown below.
WARNING - NEVER use this appliance as a space
heater to heat or warm the room. Doing so may result
in overheating of the appliance.
• Do not operate the range without the rear leg
engaged with the anti-tip bracket.
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.
• Failure to follow these instructions can result in
death or serious burns to children and adults.
Anti-tip bracket
Rear leg
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:
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 cooktop and oven. Do not store
flammable or explosive materials in adjacent cabinets
or areas.
• Do not store flammable items in the oven on the
• 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.
▪▪ Let fat cool before attempting to handle it.
▪▪ Wipe up spill-overs immediately.
Surface elements may be hot even though they are
dark in color.
• 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 circuit breaker panel or fuse box so
that you know where and how to turn off power to
the 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.
• 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.
• 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.
• 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.
• CAUTION - Do not store items of interest to
children in cabinets above the range or on the
backguard of the range. Children climbing on the
range to reach items could be seriously injured.
• Glazed cookware not designed for high heat use
may crack or break, causing a spill or burn hazard.
Before using glazed cookware, such as glass,
ceramic or earthenware, check the manufacturer’s
temperature and usage recommendations.
• Do not tamper with the controls.
• Do not operate the cooktop without the knobs and
trim rings in place.
• Do not allow pans to boil dry.
• Never leave cooktop elements unattended at high
heat settings. Boil-over causes smoking and greasy
spill-overs that may ignite.
• This appliance is equipped with heating elements of
different sizes. Select utensils having flat bottoms
large enough to cover the heating element. The use
of undersized utensils will expose a portion of the
heating element to direct contact and may result in
ignition of clothing. Proper relationship of utensil to
element will also improve efficiency.
• Turn the knobs to the “OFF” position prior to
removing them for cleaning.
• Keep flammable items, such as paper, cardboard,
plastic, cloth (including potholders) away from hot
surfaces. Do not place such items in the oven.
• Exercise caution when opening the oven door. Let
hot air or steam escape before looking or reaching
into the oven.
• Do not wear loose or hanging apparel when
using the range. Do not allow clothing to come
into contact with the cooktop, oven interior or
surrounding areas during and immediately after
• Use extreme caution if adding water to food on a
hot cooktop or in the oven. The steam can cause
serious burns or scalds.
Important Safety Instructions
• Use only dry pot holders when removing food
and cookware from the cooktop or oven. Wet
pot holders can cause steam burns. Do not let
pot holders come into contact with hot heating
a. SMOTHER FLAMES with a close-fitting lid, cookie
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
• 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.
c. DO NOT USE WATER, including wet dish cloths or
towels - a violent steam explosion may result.
• Do not leave children or pets 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.
d. If you are “flaming” liquors or other spirits under an
exhaust, turn the fan off. The draft could cause
the flames to spread out of control.
• Make sure individuals who use the range are able
to operate it properly.
e. Use a fire extinguisher ONLY if:
▪▪ 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.
f. In the event that personal clothing catches fire,
drop and roll immediately to extinguish flames.
• 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.
• Do not cook on a broken cooktop. If the cooktop
should break, cleaning solutions and spill-overs
may penetrate the broken cooktop and create a
risk of electric shock. Contact a qualified technician
immediately to replace a damaged cooktop.
• Do not allow acids (citrus juices, tomato sauces,
etc.) to remain on the range’s surfaces. The finishes
may stain.
• Non-stick coatings, when heated, can be harmful to
birds. Remove birds to a separate, well-ventilated
room during cooking.
• 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 that can melt or burn up during self
cleaning and cause permanent damage to the oven.
• 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 broil element on the oven ceiling
to become covered up by cookie sheets, aluminum
foil, pots, pans, etc. Doing so could cause
overheating and damage the oven.
• To prevent damage, do not allow aluminum foil or
the meat probe to come into contact with heating
• Always ensure that the light fixture lens cover
is in place when using the oven. It protects the
light bulb from breakage caused by high oven
temperatures or mechanical shock.
Getting to Know Your Range
Parts of the Oven
(below oven floor)
(at bottom of door)
Control panel
The control panel consists of keys and a display. Use the control panel to
control all the oven’s features (sometimes called modes).
Self clean latch
The self clean latch automatically locks the oven door during the self clean
cycle. The door latches for your safety. There are very high temperatures
inside the oven during the self clean cycle.
Broil element
The broil element is located on the ceiling of the oven chamber. It is the
source of top heat.
Convection filter
The convection filter covers the convection fan. It helps prevent the
transfer of taste from one food to another when you are cooking a whole
meal. It also keeps the oven cleaner and covers the moving fan blades for
safety purposes.
Convection element
The convection element heats the air that is circulated through the oven
chamber by the convection fan during the convection cooking process.
Convection fan
The convection fan circulates heated air through the oven chamber during
the convection cooking process. The convection filter covers it.
Door gasket
The door gasket prevents heat from escaping when the door is closed.
Bake element
Hidden below the floor of the oven chamber is the bake element. It is the
source of bottom heat.
Air intake/Exhaust slots
The range draws air in through the intake slots to cool its internal parts. The
air comes out through the exhaust slot at the bottom of the oven. Do not
block or cover the air intake or exhaust slots.
Meat probe connector
When you use the meat probe, insert the skewer into the meat and plug the
other end into this connector. See the Using the Meat Probe section on
page 17 for proper operation.
Oven light
There is a light inside the oven chamber so that you can easily see the food
inside. Press the light key on the control panel to turn it on. The bulb is
120 Volt, 20 Watt, halogen.
Rack supports
There are seven rack positions inside the oven chamber. The rack positions
are numbered from the bottom counting up.
Oven rack
Your oven comes with two GlideRack™ oven racks.
Getting to Know Your Range
Control Panel Layout
When you use the various features (or modes) on your oven, select the
cooking mode first, then press the START key. Also, use the START key to
start the timers. See Operating the Oven.
Cooking mode keypad
Select the type of cooking you want to perform by pressing one of the cooking mode keys. Also includes the SELF CLEAN and PROBE keys.
Use this key to turn off your oven. This key sets all temperature settings
back to zero and turns off any features (except the timer) that are currently
in use. It also activates the lock-out feature.
The control panel display provides various types of information about the
oven, including the current time (once the clock is set), the current cook
settings and the cooking temperature. See below for the symbols that
appear on the display.
Number keypad
The number keypad is used to set the temperature, cook time or the clock.
See Operating the Oven.
Delay timed cooking
Use these keys to set the oven to turn on or off automatically at a later
time. See page 15 for instructions.
TIMER keys
Use the TIMER 1 and TIMER 2 keys to time an event. The two timers
operate separately from each other. You can use them even if the oven is
not in use. They do not turn the oven on or off. See page 15.
Use this key to set the clock. See page 9.
Light key
Located on the number keypad. If you need to turn the oven light on or off,
press the light key.
Sabbath key (#)
Use this key to start Sabbath mode. See page 19.
Door lock
probe (self clean)
Display Symbols
Self clean
Timer numbers
Getting to Know Your Range
About the Cooktop
Use the knobs to turn on and
control knobs adjust the heat level for the cooktop elements.
Trim rings
Located behind each knob. They
prevent liquids from getting into
the range’s internal parts.
The glass cooking surface has
circles that show the location of
the heating elements.
The elements that provide heat
for cooking are located below the
glass cooking surface.
Standard on some models,
optional on others. Protects the
wall behind the unit.
Style varies,
model DR30ES shown
Special Cooktop Features
Element Locations
5” single circuit element - 1200 Watt
5”/9” dual circuit element - 1000/2400 Watt
5”/7”/9” triple circuit element - 900/1800/2500 Watt
6” single circuit element - 1500 Watt
F J Single Radiant Element: Located below the
cooking surface. This type of electric element uses a wire
ribbon to provide the heat for cooking.
G Dual Radiant Element: Located below the cooking
surface. The dual element consists of two radiant ribbon
elements within the same heating area. Either the small
(inner element) or both (inner and outer) elements may
be selected for use depending on the knob position. There
are an infinite number of heat settings between the LO
and HI position for both operating modes.
H Triple Radiant Element: Located below the cooking surface. The triple element consists of three radiant
ribbon elements within the same heating area. Either
the one (inner element), two (inner and middle) or three
(inner, middle and outer) elements may be selected for
use depending on the knob position. There are an infinite
number of heat settings between the LO and HI position
for all three operating modes.
K Hot Surface Indicator Light: Each element features
a hot surface indicator light to show when the corresponding element is ON or hot.
Temperature Limiters
Each element has its own sensor to protect the cooking
surface from extremely high temperatures. The limiter
automatically cycles the element on and off to maintain a
constant cooking temperature based on the knob setting.
Operating the Cooktop
Before Using the Cooktop
Turning On An Element
Before using the cooktop for the first time:
1. Clean the glass cooking surface with Dacor Cooktop
Cleaning Creme (see page 27) before using it for
the first time.
• Always check to make sure all control
knobs are in the OFF position when you
are finished cooking.
2. The cooktop is cleaned with solvents at the factory to
remove remaining oil and grease from the manufacturing process. Any remaining solvent may cause a
slight odor during the first several uses.
• The glass cooking surface is durable and
resistant to impact, but not unbreakable.
It can crack or break if a pan or other object is
dropped on it.
Selecting the Cookware
• Aluminum foil can melt and cause permanent
damage. Food packaged in aluminum foil should not
be placed directly on the glass cooking surface.
• Never cook food directly on the glass.
• To reduce the risk of burns, ignition of flammable
materials and spillage, cookware handles should be
turned inward so they cannot be easily hit and must
not extend over adjacent element(s).
• Always set utensils gently onto the elements. Do
not drag cookware across the cooktop. Sliding may
damage the finish. Lift utensils to reposition them.
Do not drop them on the cooktop. Also, cookware
with rough bottoms can cause permanent damage
to the glass finish.
Select utensils large enough to cover the heating element.
The use of undersized utensils will expose a portion of the
hot cooking surface to direct contact and may result in
ignition of clothing. Proper centering of the utensil over
the element also improves efficiency.
Each element control knob has a small
diagram next to it with an indicator light
that tells you which burner it operates.
To turn on an element, push in on the
knob and turn it counter-clockwise to the desired heat
setting. To turn on additional elements on the dual
and triple elements, continue to turn the knob until
the DUAL or TRIPLE is facing up, then adjust the heat
level (see diagrams below).
When you turn a control knob to the ON
position, the corresponding hot surface
indicator light will come on. The light
remains on until the element has cooled to
a safe temperature to touch (approximately
150°F). If a hot surface light is ON, use caution when
working around the cooktop because it is still hot.
Use cookware that:
has flat, smooth bottoms.
is well balanced.
has tight fitting lids to keep heat, odors and steam in.
Cookware Characteristics
A Knob for Single Circuit Elements
Aluminium: Heats and cools quickly when frying, braising
and roasting. May leave metal markings on glass.
Cast Iron: Heats and cools quickly. Not recommended
since it retains excessive heat and may damage the cooktop.
B Knob for Dual Circuit Element
Copper: Heats and cools quickly. Good for gourmet cooking wine sauces and egg dishes.
Inner element ON
Enamel ware: Performance depends on material. Not
recommended. Metal imperfections in enamel may scratch
Both elements ON
C Knob for Triple Circuit Element
Glass Ceramic: Heats and cools slowly. Not recommended. Heats too slowly. Imperfections in enamel may
scratch cooktop.
Inner element
Stainless Steel: Heats and cools at moderate rate. Good
for soups, sauces, vegetables and general cooking.
Inner and middle
elements ON
All elements
Operating the Cooktop
Recommended Cooktop Settings
These are the recommended settings without the element being preheated. A range of heat settings are listed
because the actual setting depends on:
Type and quality of pan
Type, quantity and temperature of the food
Element used and cook’s preferences
Type of Food
Melting butter, chocolate
Delicate sauce, rice, simmering sauces with butter
and egg yolk
• Safe canning requires that harmful micro organisms
are destroyed and that the jars are sealed
▪▪ When canning foods in a water-bath canner, a
gentle but steady boil must be maintained for
the required time.
▪▪ When canning foods in a pressure canner, the
pressure must be maintained for the required
• After you have adjusted the controls, it is very
important to make sure the boil or pressure levels
specified are maintained for the required time.
Heat Setting
Low to medium
Cooking vegetables,
fish broths, eggs (fried
or scrambled), finishing cereals, pasta, milk,
pancakes, pudding, simmering meats, steaming
vegetables, popping corn,
bacon, stewing meat
soup, sautéed vegetables,
spaghetti sauces
Braising meat, pan frying
meat, fish, eggs, stir
frying, quickly brown or
sear meats, holding a
rapid boil
Medium to high
Boiling water for vegetables, pasta
Observe the following when canning:
Cooktop Tips
For superior cooking performance and to save energy:
Reduce the heat setting to the minimum level necessary 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.
Minimize the amount of liquid or fat to reduce cooking
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.
Pots that extend further than one inch beyond the
edge of the element’s outside diameter are not recommended for most cooking applications. However,
when canning with water-bath or a pressure canner,
larger diameter pots may be used, because boiling
water temperatures (even under pressure) are not
harmful to the cooktop surfaces. However, do not use
large diameter canners or other large-diameter pots
for frying or boiling foods other than water.
Most syrup or sauce mixtures, and all fried foods,
cook at temperatures much higher than boiling water.
Such temperatures could eventually damage the glass
cooktop surfaces.
Be sure the canner fits over the center of the element.
If the canner cannot be centered on the element for
some reason, use smaller diameter pots for good canning results.
Flat-bottomed canners must be used. Do not use canners with flanged or rippled bottoms (often found in
enamelware) because they don’t make good contact
with the cooktop surface and take a long time to boil
When canning, use recipes and procedures from
reputable sources. Reliable recipes and procedures are
available from the manufacturer of your canner, manufacturers of glass jars for canning, and the United
States Department of Agriculture Extension Service.
Operating the Oven
Control Panel Settings
Setting the Clock
1. Press the CLOCK key. The colon between the minutes
and seconds on the time display will begin to flash.
2. Enter the current time on the number keypad before
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.
Turning the Control Panel “Beep” Off/On
The control panel beeps any time you press any of the
keys or when various error conditions exist. It also beeps
when a timer is done counting down (page 15) or
whenever the oven performs certain preset functions, for
example, pre-heat is complete. The tone may be silenced
so that it does not function under the above conditions.
3. Press START.
To turn the control panel “beep” off (or on):
• 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.
1. Press and hold the START TIME key for six seconds,
until “beep” appears on the display.
• After a power failure, the time on the display may
flash, indicating that the time may not be correct.
2. Press the # key repeatedly to switch between “On”
and “Off”.
• After pressing the clock key, you must enter the
time and press START soon afterward. If you wait
too long between pressing keys, the display will go
back to the original setting.
3. Press CANCEL · SECURE when the desired mode
appears on the display.
4. To change the control panel back to the previous
mode, repeat the above steps.
24/12 Hour Clock (Military Time)
Before Using the Oven...
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.
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
If you want to switch the clock to 24 hour time or
switch from military back to regular time:
1. Press and hold the CLOCK key for six seconds. The
display will indicate the mode the clock is currently set
to, 12 Hr or 24 Hr.
2. Press the # key to change the clock mode. To leave
the setting as is, do not touch any keys.
3. Press CANCEL · SECURE to return to the main display.
If you have set the clock to 24 hour time, the keypad
will allow you to enter military time when setting the
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:
1. Press and hold the BROIL key.
2. The display will indicate the temperature scale the
control panel is currently set to, “F” or “C”.
3. Press the # key to change the temperature scale. To
leave the setting as is, do not touch any keys.
4. Press CANCEL·SECURE. The control panel will go
back to the regular clock display, set to the new temperature scale.
Operating the Oven
2. Begin to slide the rack in, lifting the front safety clips
over the front of the oven rack supports.
Installing the Oven Racks
3. Push the rack all the way in.
4. Grasp the rack in the center of the front and pull. The
rack should come forward while the guides remain in
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, do not allow pot holders to
contact the heating element inside the oven.
To remove an oven rack:
Your oven comes with Dacor’s deluxe GlideRack oven
racks. You can pull them out further than other types of
oven racks and still support heavy pots and pans full of
food. They are great for heavier foods and the optional
Dacor baking stone.
To install an oven rack:
Grasp the rack with both hands and pull it gently
straight out toward you until it stops.
Lift up until the front safety clips just clear the front
of the rack supports on the oven. Continue to pull out.
Moving the end of the rack back and forth slightly, left
to right, as you pull, will make it easier to remove.
1. Align both sets of safety clips (right and left) on the
back of the rack guides with the oven rack supports as
shown below. NOTE: The diagram below shows installation with the rack guides extended but, the rack
may be installed with or without the guides extended,
whichever is easier.
Rack guides
Lift front safety clips
over rack supports
Front of
Slide oven rack
supports between
back safety clips
Back of
GlideRack Oven Rack Installation
Operating the Oven
Starting Your Oven
Changing the Temperature
1. Adjust the racks to the appropriate level.
(after you press START)
2. Determine the best cooking mode for the type of food
to be cooked. Select from the following:
1. Press the key for the current cooking mode. The current cooking mode appears on the display (for
example BAKE).
CONVECTION BAKE - A combination
of the convection fan and a bottom heat
source. Good for single rack items in a
deep pan.
CONVECTION BROIL - A combination of the convection fan and a top
heat source. Good for items that do not need to
be flipped, such as thinner cuts of meat, fish and
garlic bread.
PURE CONVECTION™ - 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.
and bottom heat sources with the convection fan. Best for rib roasts, turkeys,
chickens, etc.
See pages 12 to 14 for detailed descriptions of
the various cooking modes.
2. Enter the temperature on the keypad (for example
3-7-5) and press START.
the Oven Cooking Mode
(after you press START)
To change to a different cooking mode while the oven is
to change from convection bake to bake:
1on, for21 example
1. Press the key for the new cooking mode, for example
2. Press START.
Preset (Jump-in)
Temperature Settings
Below is a list of the jump-in temperatures for the various
(see step 3 of the Starting Your Oven
1 modes
section on this page). This feature reduces the need to
always enter the temperature when starting your oven.
Cooking Mode
The broil modes will not work when the meat probe
is connected.
3. Press the key for the desired cooking mode. The
preset (jump-in) temperature for that mode will
appear on the display along with the symbol(s) for the
selected cooking mode (see above).
Preset Temperature
Convection bake
Pure Convection
Convection roast
Convection broil
Lock-Out Feature
If you want to disable the keys on the control panel
when the oven is not in use:
4. To cook at the preset temperature, press START. To
cook at a different temperature enter it (for example
4-2-5) on the number keypad, then press START.
You can enter any temperature between 100°F and
555°F. The suggested broil temperature is 555°F.
5. If you are using Pure Convection or one of the bake or
roast modes, “PRE-” for preheating, along with the
current oven temperature will appear on the display
until the oven reaches the set temperature. Once the
oven reaches the set temperature (usually in 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.
Turning Off Your Oven
To turn the oven off, press the CANCEL · SECURE key.
After you turn off the oven, the cooling fans may continue to run until the range’s internal parts have cooled
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
To reactivate the control panel, press and hold the
CANCEL · SECURE key for four seconds.
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
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
1 mode.
Baking Tips
For best results, use a single rack in the lowest position when using bake mode. For cooking on multiple
racks, Dacor recommends using one of the convection
modes. See the following pages.
Follow your recipe’s original cooking time and temperature.
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.
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
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.
Common Problems When Using Standard Bake Mode
Cookies burn on the bottom.
May Be Caused By
Oven door opened too often.
What to Do
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
Use shiny, reflective cookie sheets.
Rack position being used is too
Change rack position.
Food placed in oven during preheat.
Wait until oven is preheated.
Cakes burn on the sides or are
not done in the center.
Oven temperature too high.
Reduce oven temperature.
Dark, heat absorbing cake pans
Use shiny, reflective cake pans.
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 pans used.
Use shiny, reflective pans.
Oven and/or rack over-crowded.
Reduce number of pans.
Cookies are too brown on top.
Operating the Oven
Multiple Rack Baking in Pure Convection Mode
Your range offers three convection cooking
Pure Convection
Convection Bake
Convection Roast
As a general rule, in the convection modes, the cooking time is about 25% shorter. Set the timer 15 minutes
before the shortest stated time and add more time if
Typically, when baking on two racks, use rack positions #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.
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
in standard bake mode, adjust the convection cooking
times according to the guidelines above. 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.
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
roast1 baking,
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
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 fruit11pies,22quiches,
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.
Operating the Oven
Convection Roast
Your range offers two broil modes:
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,
2 chickens,
2 etc.
Convection Broil
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
Broiling is a quick and flavorful way to prepare many
foods, including steaks, chicken, chops, hamburgers and
• 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.
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.
When using the roast mode, do not use pans with tall
sides. They interfere with the circulation of heated air
over the food.
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,
1 fish
21 and 2garlic bread.
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 mode 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.
This mode uses a top heat source. It is best for broiling
smaller amounts of food.
Convection 1Broil2
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
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
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.
Operating the Oven
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.
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.
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
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
• 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
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.
• 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
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.
Alarm Pattern
1 second on, 1 second off, repeat
1 second on, 1 second off,
2 seconds on, 1 second off, repeat
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:
Press the TIMER 1 (or TIMER 2) key to stop the alarm.
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
STOP TIME: The clock time the oven turns off and
goes into hold mode.
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)
Press TIMER 2 to view the time left on (or set)
When you set 2 of the 3 above, the oven automatically
calculates the third.
Ways to Use Delayed Timed Cooking
To change the amount of time on a timer:
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.
2. Enter the new time on the number keypad and press
Set the START TIME only, then turn the oven off
manually when you are done cooking.
To stop a timer before time runs out:
Turn the oven on manually and set it to turn off at
a later time using either the DURATION key or the
1. Press the TIMER 1 or TIMER 2 key.
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.
Operating the Oven
How to Use Delay Timed Cooking
Delay-timed cooking cannot be used in Sabbath mode.
Other Things to Know About Delayed Timed
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.
3. Press the key for the desired cooking mode (except
broil or convection broil).
Push the STOP TIME key to view the current cook
time setting.
4. Enter the desired cooking temperature on the number
Push the DURATION key to view the current cook
time setting.
1. Adjust the racks to the appropriate level.
2. Put the food in the oven.
5. If you want to turn the oven on immediately and turn
off automatically at a later time, skip to step 8.
6. Press the START TIME key.
7. Enter the time you want the oven to start on the
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
8. If you want to set the stop time or cooking duration, 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.
9. Press START.
10.If you entered a START TIME, the oven will start at
the start time entered.
11.If you entered a DURATION or STOP TIME the oven
will cook until the time entered and then, go into hold
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
To prevent sickness, do not allow foods to remain in
the oven after it is off (after hold mode turns off.)
Operating the Oven
4. Allow the oven to preheat. Excessive browning may
occur if the meat is placed in the oven during preheat
mode (when “PRE-” appears on the display).
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.
5. Once the oven has preheated (“PRE-” disappears),
put the meat in the oven using pot holders. Insert the
meat probe plug into the connector inside the oven.
6. Push the PROBE key. The preset probe temperature (160°F), as well as the probe symbol,
will appear on the display. If you want to cook
using a different probe temperature, enter
it on the keypad. Use the USDA Minimum Safe
Cooking Temperature Chart on the next page as a
guideline for the type of meat you are cooking.
7. Press START. If you do not press START, the probe
mode will not start.
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 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 change the meat probe temperature during
• 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.
1. Press PROBE. The current probe temperature setting
will appear on the display.
• Using a meat probe other than the one provided
with your oven may result in damage to the probe
and/or the oven.
2. Enter the new temperature. The oven will automatically 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
• The meat probe does not work with broil, convection
broil or Sabbath modes. If you plug in the meat
probe when using the above modes, the meat probe
symbol will flash indicating an error.
1. Press the CANCEL · SECURE key.
ROAST key. If you want to cook using a temperature
different than the oven’s preset temperature, enter it
on the number keypad.
• 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.
3. Press START.
To cancel meat probe operation while the oven is
Meat Probe Instructions
1. Prepare the meat for cooking prior to setting the
oven. Insert the meat probe skewer into the center
of the meat. Make sure that the skewer is not inside
any fatty portions of the meat and does not touch any
bones. The point should rest in the thickest part of
the meat. When you are cooking fowl, the tip of the
skewer should rest toward the center of the bird.
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.
2. Before placing the meat in the oven and with the door
closed, push the BAKE, CONV BAKE, PURE CONV
or CONV ROAST key. The preset temperature will
appear on the display. If you want to cook using a
different oven temperature, enter it on the number
3. Press START.
Operating the Oven
Important Details About Meat Probe Use
You must select the specific cooking mode (BAKE,
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
Your range can be used to dehydrate or defrost foods at
low heat settings in the Pure Convection mode.
To avoid food poisoning, cook meats immediately after
defrosting them.
To dehydrate or defrost foods:
1. Adjust the racks to the appropriate level.
2. Place the food on the center of the oven rack. If you
are dehydrating, prepare food as recommended, then
place it on a drying rack.
3. Press the PURE CONV key.
4. To defrost meats, enter the temperature, up to 150°F,
on the number keypad. To dehydrate, start with the
temperature setting below. When dehydrating, you
may need to experiment with higher temperatures.
5. Press START.
ground meat and meat mixtures
Beef, pork veal, lamb
Turkey, chicken
Fresh beEf, veal, and lamb
Medium rare
Well Done
Food Type
Dehydrating Temperature
Dacor recommends that you use one of the timers to time
the process.
Dehydrating Tips
Chicken/turkey, whole (temp taken in thigh)
Poultry breasts, roast
Poultry thighs, wings, legs
Duck and goose
Equipment Recommended
Half sheet pan or jelly roll pan with ½” rim all the way
Baking rack that fits inside the half sheet pan
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
Well done
Fresh (raw)
Paper towels
Pre-cooked (reheat)
A sharp knife
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
When you dehydrate:
1. Wash and remove excess moisture from all fruits and
vegetables before dehydrating.
2. Cut fruits and vegetables into uniform pieces.
3. You can add honey, spices, lime juice or orange juice
to give the fruit a different flavor.
4. It is best to dehydrate on a baking rack with a pan
underneath to catch any juices. If 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.
5. Place the food onto the center of the oven rack.
Operating the Oven
Solving Discoloration Problems
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 examples are: pizza, frozen pastries, croissants, cookies,
etc. Before baking frozen food, allow the oven to
To prevent darkening during dehydration and storage, you
should steam blanch apples, apricots, peaches, nectarines, pears or foods that will oxidize.
To steam blanch:
1. Add one inch of water to a four quart sauce pot.
Insert the steam basket and place the fruit in it.
2. Cover the pot and steam for one to two minutes.
3. Remove with a slotted spoon and dab with a paper
towel to remove excess moisture before dehydrating.
4. Apples, pears, pineapples and some other fruits will
brown or darken during dehydration. To prevent discoloration, dip fruits in pineapple juice or lemon juice
after steam blanching.
You can use your range to proof yeasted doughs at a low
and draft-free temperature using the bake mode.
1. Press the BAKE key.
2. Enter the temperature of 100°F on the number
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.
3. Press START.
4. Place the dough in a greased bowl inside of the oven.
Cover it with either a damp cloth or plastic wrap
coated with a nonstick spray.
5. Turn on the oven light.
6. Set the timer for the amount of rise time in the recipe.
Sabbath Mode
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.
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.
To water blanch:
When the oven is set to Sabbath mode, it disables the following features:
1. Bring two quarts of water to boil in a four quart sauce
The oven light
All keys, except CANCEL · SECURE, START and the
0 and 2 keys on the number keypad.
2. Drop the fruit in the water for one to two minutes, or
until the skin begins to crack.
3. Remove the fruit with a slotted spoon and dab dry
with a paper towel before dehydrating. The pit can be
left inside or removed half way through the dehydrating process.
• “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.
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.
• Sabbath mode will not work with the meat probe
connected (the meat probe symbol will flash).
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.
• 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.
• Delay-timed cooking cannot be used in Sabbath
• If one or both timers are running, the oven cancels
timer operation when Sabbath mode is selected.
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.
• You may want to use a rack thermometer to keep
track of the oven temperature.
Operating the Oven
Sabbath Mode (cont.)
Adjusting the Oven Temperature
Setting Up the Sabbath Feature
Even though your oven is adjusted at the factory to cook
at the temperature shown on the display, it may cook
faster or slower than your old oven.
1. Press the # key.
2. Press the BAKE or PURE CONV key.
3. Press the 0 or 2 keys repeatedly if you want to
change the pre-selected cooking temperature shown
on the display.
4. Press (only) the 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.
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
IMPORTANT: Do not measure the temperature inside the
oven with a thermometer. Opening the door will cause an
incorrect reading. Also, the temperature inside the oven
will vary as the elements cycle on and off.
If you are not satisfied with the results from your oven,
you can adjust the temperature offset as follows:
1. With the oven off, press and hold the 0 and # keys
on the number keypad at the same time. After about
three seconds “PASS” will appear on the display.
2. Immediately enter 6428 on the number keypad, then
START. “SLCt” (select) will appear on the display.
3. Press the key for the cooking mode you want to
change the offset for (CONV BAKE, CONV BROIL,
4. Enter an offset temperature value from 1 to 35°F (1
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.
5. Press START to save the setting.
6. Repeat steps 3 to 5 above for any other cooking
modes you need to offset.
7. Press CANCEL · SECURE to exit offset mode.
Cooking Tips
Food Placement
Use the pan size and type recommended by the recipe
for best results.
NOTE: The rack positions mentioned below are counting
from the bottom up.
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.
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
Turn pans on the racks so that the long sides run left
to right, as you face them.
Your Dacor GliderRack oven racks are good for cooking heavy food items. You can pull them out further
than standard racks, 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 the optional Dacor baking stone, use rack
position #1 for best results.
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.
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 containers, 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.
for each
for each
decrease by:
decrease by:
Liquid, for
each cup
Care and Cleaning
• 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. Some
cleaners can produce noxious fumes if applied to a
hot surface.
• Clean the cooktop with caution. If a wet sponge or
cloth is used to up wipe spills on a hot cooktop, be
careful to avoid steam burns.
• 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.
• 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.
• The racks, the convection filter, the meat probe or
any other items left in the oven during self cleaning
will become damaged or damage the oven.
• Use caution when cleaning the door gasket. Rubbing
or displacing it may damage the tight door seal
required for proper cooking and self cleaning.
• During self cleaning, do not try to force the door
open after it is locked to prevent damage.
• Ensure that the anti-tip bracket is engaged after the
range is moved out for cleaning. Use a flashlight
to look underneath the range and verify that the
anti-tip bracket covers the rear leg when the range
is moved back into place.
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
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.
Self clean mode will not function if the meat probe is
How to Use the Self Clean Feature
1. Before self cleaning the oven, remove the racks, the
convection filter, all cookware (pots, pans, forks, etc.),
the meat probe, foil and any other loose objects from
the oven chamber. See page 25 for instructions on
how to remove and clean the filter.
2. Clean soil from the porcelain surfaces of the door
outside of the door gasket. Rinse surfaces well with
a solution of vinegar and water, then wipe dry. Heavily soiled areas may be cleaned with a non-scratching
scouring pad.
3. Clean the door gasket by dabbing it with a solution of
water and mild soap.
4. Turn on kitchen fans or vents to help remove odors
during the self clean cycle.
5. Make sure the oven door is shut.
6. Press the 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 · SECURE and wait approximately one
minute, then close the door. When the door is properly
closed, start the self clean process again.
The display shows the self clean cycle status:
Anti-tip bracket
Rear leg
The clean symbol indicates that self clean is in
The lock symbol indicates that the door is
“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.
Care and Cleaning
After the self clean cycle is complete:
Cleaning the Cooktop Glass
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.
• Be sure all surfaces are cool before cleaning the
• Do not use any kind of cleaner on the glass while
the surface is hot. The resulting fumes can be
hazardous. Heating the cleaner can also chemically
attack and damage the surface. Use only the
included razor blade scraper when the cooking
surface is hot.
Clean the cooking surface daily. The cooking surface must
be completely cool during cleaning, except when using the
included razor blade scraper. Use the razor blade scraper
to remove dryed sugar, sugar syrups, tomato products
and milk.
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.
Daily Cleaning Techniques
Make sure the cooktop is cool, then wipe off spatters
with a clean, damp cloth. Use white vinegar if smudges
remain, then, rinse. Then apply Dacor Cooktop Cleaning
Creme (see below).
Setting the Oven to Self Clean at a Later Time
1. Prepare the oven for self cleaning as instructed on
page 22. Observe all safety precautions and remove
all items listed from inside the oven. Clean the door
gasket and around the door as instructed.
Recommended Cleaners for the Cooktop Glass
Use only a small amount; apply to a clean paper towel or
cloth. Wipe on the surface and buff with a clean dry towel.
2. Close the oven door.
3. Press the SELF CLEAN key.
4. Press the START TIME key.
5. Enter the desired start time. For example, press 1-23-0 for 12:30. You may enter a time up to 22 hours
and 59 minutes ahead of the present time.
7. When you press START, “Delay” will appear on the
display and the oven door will lock. The oven will start
to self clean at the time you have selected.
Soft Scrub
White vinegar (without bleach, for rinse and dry)
(for rinse and dry) *
(without bleach, for rinse and dry) *
If you want the display to return to the clock, you
may push the CLOCK key.
Glass cleaners which contain ammoniac or chlorine
bleach. These ingredients may permanently etch or
stain the cooktop.
If the clock is displayed, you may push the START
TIME key to check the self clean start time.
Caustic cleaners; oven cleaners such as Easy Off
may etch the cooktop’s glass surface.
Abrasive cleaners; metal scouring pads and scrub
sponges such as Scotch Brite can scratch and/or leave
metal marks. Soap-filled scouring pads such as SOS
can scratch the surface.
Powdery cleaners containing chlorine bleach can permanently stain the cooktop.
Flammable cleaners such as lighter fluid or WD-40.
When self clean starts, “Delay” will disappear and
“ON” will appear on the display.
To cancel the time delayed self clean cycle:
If the self clean process has not started, allow about
a minute for the door to unlock before attempting to
use the oven.
Avoid these cleaners when cleaning the cooktop
While the oven is set to clean at a later time:
Dacor Cooktop Cleaning Creme
* NOTE: Recommended cleaner indicates a type of
cleaner and does not constitute an endorsement.
6. Press START.
Using Dacor Cooktop Cleaning Creme
Apply (only) a small amount of Dacor Cooktop Cleaning
Creme on a daily basis. It provides a protective film that
makes it easy to remove water spots or food spatters. The
temperature of the cooking surface reduces the protective
qualities of this cleaner over time. It must be reapplied
before each use. Use a clean cloth and apply cooktop
cleaning crème to remove dust or metal marks that can
occur on the counter level surface between uses.
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).
Care and Cleaning
Cleaning Other Glass Surfaces (Interior and
Cleaning the Knobs and Trim Rings
Use a mild glass cleaner to remove finger prints on
glass surfaces. You may also clean the other glass
surfaces with Dacor Cooktop Cleaning Creme. Use it
according to the directions on the package.
• Do not soak the knobs in water or put them in a
• 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.
You may scrub the oven light lens with the rough side
of a sponge and warm, soapy water. Be careful not to
scratch the lens.
Cleaning the Exterior Surfaces
Oven Control Panel
• To prevent damage, do not use abrasive or corrosive
cleaners or applicators.
Wash the knobs 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
Clean the outside edges of the trim rings while the
knobs are removed. Wipe them with a soft damp rag.
To reinstall the knobs, align the hole on the back of
the knob with the end of the valve shaft with the OFF
icon up. Most knobs have a “D-shaped” opening on
the back to help align it. Carefully push the knob on
until it stops.
Do not use abrasive cleaners or scrubbers on the
control panel. They will permanently damage the finish.
To avoid accidentally turning the oven on while cleaning the control panel, activate the lock-out feature.
Press the CANCEL · SECURE key for six seconds. The
lock-out 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 the Oven Interior
Stainless Steel Surfaces
To avoid electrical shock or burns, turn off the oven
and be sure that it is cool before cleaning.
Always wipe stainless steel (silver colored) surfaces
with the grain. To prevent scratching, do not use
abrasive cleaners or scrubbers on stainless steel
Clean stainless steel surfaces with a mild solution of
detergent and warm water. Rinse and dry with a soft,
lint-free cloth. You may also use Dacor Stainless Steel
Cleaner. Use it according to the directions on the package.
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 22.
Door Gasket (Seal)
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
Care and Cleaning
Convection Filter
Meat Probe
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.
To prevent damage, do not immerse the meat probe in
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.
The convection filter is located in the back of the 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.
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
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.
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.
Installing your oven’s convection filter:
Rinse it well after cleaning.
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.
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
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.
Care and Cleaning
Cleaning the Oven Interior (cont.)
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.
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 it. 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.
To replace a light bulb, follow these steps:
1. Turn off power to the range at the circuit breaker
panel or fuse box.
2. Hold your hand under the lens for support and gently
pry it loose using a spatula or table knife. Pull the lens
cover straight out.
3. Grasp the old bulb and pull it straight out of the
4. Using a glove, insert the new bulb into the socket.
5. As you reinstall the lens cover, line up the cutout on
the inside rim with the light socket. Gently press it
into its original position.
6. Turn the power to the range back on. Reset the clock
(see page 9).
Light fixture
in oven wall
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.
Light bulb
Replacing the Light Bulb(s)
• 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 28.
Replace the light bulb only with Dacor part number
107112. See the facing page for ordering information.
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.
Parts and Accessories
Dacor Part Number
Halogen light bulb (120 Volt 20 Watt)
Dacor Stainless Steel Cleaner
Dacor Cooktop Cleaning Cream
Meat probe
Wok ring
Standard broil pan and broil pan grill
Large capacity roast/broil pan with “V” shaped rack
3 inch backguard kit
6 inch backguard kit
9 inch backguard kit
GlideRack type oven rack
Pizza baking stone
Cookie sheets* (three per carton)
* 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.
Before You Call for Service
Problem Solution Guide - Cooktop
Nothing works.
Heating elements do not heat
May Be Caused By
What to Do
Range not connected to electrical
Have an electrician connect range to properly
wired electrical connection.
Power is off.
Turn power on at circuit breaker panel or fuse
box. Check for tripped circuit breaker or blown
Power outage.
Contact power company.
Range not connected to correct
Have electrician connect cooktop to the proper
Power supply connection is loose.
Have electrician tighten the connections at the
junction box.
Improper cookware is being used. Select proper cookware. See Operating the
Cooktop section.
Heating elements cycle off
Heating element temperature
even when elements are turned limiters are temporarily shutting
to their highest settings.
off the elements due to exceeding
the maximum allowable temperature.
This is a normal operating condition, especially
during rapid heat-up. The element will cycle
back on automatically after it has cooled sufficiently.
Glass ceramic surface is see
through or appears to be red
in color.
These are normal properties of black ceramic
glass panels.
Under direct or bright lighting,
you will sometimes be able to
see through the glass and into
the chassis due to its transparent
quality. You may also notice a red
tint under these conditions.
Before You Call for Service
Problem Solution Guide - Oven
NOTE: See Common Problems When Using Bake Mode on page 12 for problems with baking.
Nothing works.
May Be Caused By
What to Do
Range not connected to electrical
Have an electrician connect range to properly
wired electrical connection.
Power is off.
Turn power on at circuit breaker panel or fuse
box. Check for tripped circuit breaker or blown
Control panel locked.
Press CANCEL · SECURE key for six seconds
to reactivate control panel.
Power outage.
Contact power company.
Oven setting not correct.
Press CANCEL · SECURE. Follow instructions
in Operating the Oven section.
Oven set for delay timed cooking.
Oven will turn on automatically at preset time.
Press CANCEL · SECURE to return to normal
Attempting to broil with meat
probe connected.
Broil and convection broil settings will not
work when meat probe is connected. Disconnect meat probe.
Foods over or under cook.
Incorrect cooking time or temperature.
Follow instructions in Operating the Oven
Oven shuts off by itself after it
has been on for 12 hours.
12 hour timer is on. Unit is set
to turn off automatically after 12
hours of continuous use.
Turn off 12 hour timer. See page 12.
Time on display not correct.
Time of day not set.
Set time. See Setting Up Your Range.
Power failure or power was turned
Reset time. See Setting Up Your Range.
Time flashes on display.
Power failure or power was turned
Reset time. See Setting Up Your Range.
Cannot set clock.
Oven in use. Clock cannot be set
while oven is in use.
Turn off oven to set clock.
Oven does not self clean.
Door not shut tightly.
Check for obstructions. Close door tightly.
Oven set for delay timed cleaning.
Oven will start to self clean at preset time.
Press CANCEL · SECURE to return to normal
Oven not set properly.
Follow instructions in Care and Cleaning
Meat probe connected.
Oven will not start self clean cycle when meat
probe is connected. Disconnect and remove
meat probe.
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
mode. See page 19.
Light bulb burned out.
Replace light bulb. See Care and Cleaning
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.
Normal operation.
The cooling fan may run for a while after the
oven is turned off, until the internal parts have
Sabbath mode does not work.
Meat probe connected.
Oven will not start Sabbath mode when meat
probe is connected. Disconnect and remove
meat probe.
Oven will not heat.
Oven light does not work
(burners light and oven works
Before You Call for Service
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.”
An error code having a letter with
a number following it that appears
and stays on the display indicates
a problem that cannot be resolved
by the customer.
Call for service.
Warranty and Service
Getting Help
Before you request service:
1. Review the Before You Call For Service section of this manual (page 27).
2. Use the helpful tips found in our Problem Solution Guide.
3. Become familiar with the warranty terms and conditions of your product on the following page.
4. If none of these tips or suggestions resolves your problem, call our Customer Service center
at the number below.
Dacor’s Customer Service center is available 6:00 a.m. – 5:00 p.m. Pacific Time
For warranty repairs or questions and for Dacor Distinctive Service (DDS) in the US and Canada
Phone: (800) 793-0093, extension 2822
For non-warranty repairs or questions in the US and Canada
Phone: (800) 793-0093, extension 2813
Contact us through our web site at:
Warranty and Service
What Is Not Covered
Slight color variations may be noticed because of differences in painted parts, kitchen lighting, product
placement and other factors; this warranty does not
apply to color variation.
Service calls to educate the customer on proper use
and care of the product.
The warranty applies only to the Dacor appliance sold to
the first use purchaser, starting from the date of original retail purchase or closing date for new construction,
whichever period is longer. Warranty is valid on products
purchased brand new from a Dacor Authorized Dealer or
other seller authorized by Dacor.
Service fees for travel to islands and remote areas,
which include but are not limited to, ferries, toll roads
or other travel expenses.
Consequential or incidental damage, including but not
limited to food or medicine loss, time away from work
or restaurant meals.
Failure of the product when used for commercial,
business, rental or any application other than for residential consumer use.
Failure of the product caused by improper product
Replacement of house fuses, fuse boxes or resetting
of circuit breakers.
Damage to the product caused by accident, fire, flood,
power interruption, power surges or other acts of God.
Liability or responsibility for damage to surrounding
property including cabinetry, floors, ceilings and other
structures or objects around the product.
Breakage, discoloration or damage to glass, metal
surfaces, plastic components, trim, paint or other cosmetic finish caused by improper usage, care, abuse or
What Is Covered
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 it without charge to
All cosmetic damage (such as scratches on stainless steel,
paint/porcelain blemishes, etc.) to the product or included
accessories must be reported to Dacor within 60 days of
the original purchase date to qualify for warranty coverage.
Consumable parts such as filters and light bulbs are not
covered and are the responsibility of the purchaser.
Service will be provided by a Dacor designated service
company during regular business hours. Please note service providers are independent entities and are not agents
of Dacor.
Dealer display and model home display products with a
production date greater than 5 years, products sold “As
Is,” and products installed for non-residential use, which
include but are not limited to religious organizations, fire
stations, bed and breakfast and spas carry a one year
parts warranty only. All delivery, installation, labor costs
and other service fees are the responsibility of the purchaser. Warranty will be null and void on product that has
altered, defaced or missing serial numbers and tags.
The owner must provide proof of purchase or closing
statement for new construction upon request. All Dacor
products must be accessible for service.
*Warranty is null and void if non-ETL or non-CUL
approved product is transported from the U.S.A.
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, labor costs and other service fees
are the responsibility of the purchaser.
Out of Warranty
Should you experience a service issue beyond the standard warranty period, please contact us. Dacor reviews
each issue and customer concern to provide the best possible solution based on the circumstances.
Some states do not allow limitations on how long an
implied warranty lasts, or do not allow the exclusion or
limitation of inconsequential damages, therefore 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.
PO BOX 90070
Please visit www.dacor.com to activate your warranty online.
Your warranty will not be activated until you activate it online or return this form to Daco r. 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!
Last (Please Print or Type)
Purchase Date:
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 onl y.)
 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
 B. Kitchen Dealer
 C. Builder Supplier
 D. Builder
 E. Other
3. For what purpose was the product purchased?
 A. Replacement only
 B. Part of a Remodel
 C. New Home
 D. Other
4. What is your household income?
 A. Under $75,000
 B. $75,000 – $100,000
 C. $100,000 – $150,000
 D. $150,000 – $200,000
 E. $200,000 – $250,000
 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
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.
Web site:
Corporate phone:
(800) 793-0093