Dacor Preference - Manual (Page 6)

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Securing Controls
To avoid accidentally turning the oven on,
activate the “SECURE” feature. Press and hold
the “CANCEL•SECURE” pad for approximately
three seconds. This will disable the control
panel and allow cleaning the controls without
accidentally starting any functions. Three beeps
will sound and “OFF” will appear in the display
when the control panel has been secured.
To re-activate the control panel, again push
and hold the “CANCEL•SECURE” pad for three
seconds. Three beeps will sound and the “OFF”
will disappear from the display.
Baking
In addition to the conventional radiant-heat
Standard Bake mode, certain DACOR ranges
offer two additional baking modes: Pure
Convection™ or Convection Bake.
As a general rule, a convection mode
will allow preparation of most foods at
reduced temperatures for shorter periods
of time, while also producing superior
results. Typically you can reduce standard
temperature by 25˚F and cook for 10% less
time. Baked goods will have golden-brown
crusts with flaky textures, and meats will have
crispy exteriors with succulent juices sealed
inside.
Because of variations in food density, surface
texture and consistency, there are a few foods
that may be prepared more successfully in the
Bake mode. For this reason, Bake mode is
recommended when preparing baked goods
such as custard.
1. To convert Conventional Bake recipes to
our convection recipes, reduce temperature
by 25˚F and the cooking time by
approximately 10%.
2. Some recipes, especially those that are
homemade, may require adjustment and
testing when converting from standard
to convection modes. If unsure how to
convert a recipe, begin by preparing the
recipe in Bake mode. After achieving
acceptable results this way, follow the
Convection guidelines listed. If the food is
not prepared to your satisfaction during this
first Convection trial, adjust only 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
satisfactory results are achieved.
3. Do not open the oven door frequently
during baking. Look through the door
window to check the progress of baking
whenever possible.
4. Use the Minute Timers to time baking
functions.
5. Wait until the shortest recommended
baking time before checking food. For
baked goods, a wooden pick placed in the
center should come clean when the food is
done.
6. Measure ingredients carefully and follow
tested recipes for best baking results.
7. Bakeware Tips:
• Use the pan size and type
recommended by the recipe to ensure
best results.
• Cakes, quick breads, muffins and
cookies should be baked in shiny,
reflective pans for light, golden crusts.
• Medium gauge aluminum sheets
with low sides should be used when
preparing cookies, biscuits and cream
puffs.
• Bake most frozen foods in their
original foil containers placed on a
flat cookie sheet. Follow the package
recommendations.
• When using glass bakeware, 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.
• Avoid the use of old, darkened pans.
• Warped, dented, stainless steel and
tin-coated pans heat unevenly and will
not give uniform baking results.
8. Tips for Pan Placement:
• Place pans carefully on the oven
racks. Turn pans on the racks so that
the long sides run left to right, parallel
to the door.
9. Adjustments to recipe times and
temperatures will have to be made
when baking at high altitudes. Consult
a cookbook on high-altitude cooking or
contact the Home Economics Departments
at your state university for specific
recommendations.
NOTE:
For common baking problems refer to
your Dacor cookbook. Your complimentary
cookbook was packed with your range. If
you did not receive your cookbook, please
contact Dacor at (800) 793-0093 or at www.
dacor.com.
Roasting
All baking modes can be used to successfully
roast in your oven. However, the Convection
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
a Convection mode, include: beef, pork, ham,
lamb, turkey, chicken, and cornish hens.
1. To convert conventional Bake recipes
to Convection recipes, reduce the
temperature by 25˚F and the cooking time
by approximately 10%.
2. Using a roasting rack, always roast meats
fat side up in a shallow pan. Always
use a pan that fits the size of the food
being prepared. The broiler pan and grill,
accompanying the oven, can be used in
most cases. 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.
3. Poultry should be placed breast side up
on a rack in a shallow pan that fits the size
of the food. Again, the broiler pan and grill
accompanying the oven can be used. Brush
poultry with melted butter, margarine, or oil
before and during roasting.
4. For Convection roasting, do not use pans
with tall sides. They interfere with the
circulation of heated air over the food.
5. When 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.
6. After reading the meat thermometer once,
insert it 1/2 inch further into the meat,
then take a second reading. If the second
temperature registers below the first,
continue cooking the meat.
7. Remove meats from the oven when the
thermometer registers 5˚ to 10˚F below the
desired temperature. The meat will continue
to cook after removal.
8. Allow roasts to stand 15 to 20 minutes after
roasting in order to make carving easier.
9. If using a cooking bag, foil tent, or other
cover, use Bake Mode rather than
Convection Mode. The recipe time and
temperature will have to be adjusted as
well.
10. Roasting times always vary according to
the size, shape and quality of meats and
poultry. Less tender cuts of meat are best
prepared in Bake and may require moist
cooking techniques. Follow your favorite
cookbook recipes.
11. Reduce spatter by lining the bottom of the
roasting pan with lightly crushed aluminum
foil.
Using the Temperature Probe
For many foods, especially roasts and poultry,
internal food temperature is the best test for
properly cooked food. The Temperature Probe
takes the guesswork out of roasting by cooking
food to the exact temperature you desire.
NOTES:
Double Oven models have a Temperature in
the upper oven only.
IMPORTANT
1. Use of probes other than the one
provide with your wall oven may result
in damage to the probe and/or the wall
oven.
2. Use the handles of the Temperature
Probe and plug when inserting and
removing them from the food and outlet.
3. Do not use tongs to pull the cable
when removing the Probe. Do so could
damage the Probe.
Plug
Cable
Handles
Probe
Temperature Probe