Dacor ER30DSR Use & Care Manuals - Page 18

Operating the Oven Understanding the Various Oven Modes (continued) Your range offers three convection cooking modes: • Pure Convection • Convection bake • Convection roast As a general rule, in the convection modes time is about 25% shorter. Set the timer 15 minutes before the shortest stated time and add more time if necessary. For Pure Convection and Convection Bake Modes: Some recipes, especially those that are homemade, may require adjustment and testing when converting from standard to convection baking. If you are unsure how to convert a recipe, begin by preparing the recipe using the standard bake settings. 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 baking, roasting and preparation of complete meals. Many foods, such as pizzas, cakes, cookies, biscuits, muffins, rolls and frozen convenience foods can be successfully prepared on two or three racks at a time. Pure Convection is also good for whole roasted duck, lamb shoulder and short leg of lamb. AIR FLOW For Multiple Rack Baking Typically, when baking on two racks, use rack positions #1 and #3 or #2 and #4 (counting from the bottom up). 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. 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, doublecrusted fruit pies, quiches, yeast breads in a loaf pan and popovers. Also, items baked in a deep ceramic dish or earthenware clay pots are best in this mode. Most of these items cook in a deep pan and require browning on the top and bottom. Convection Roast Your range's convection roast mode uses a combination of the convection fan and heat sources above and below the food. It is best for rib roasts, turkeys, chickens, etc. Roasting Tips All baking modes can be used to successfully roast in your oven. However, the convection roast mode is recommended to produce meats that are deliciously seared on the outside and succulently juicy on the inside in record time. Foods that are exceptional, when prepared in the convection roast mode, include: beef, pork, ham, lamb, turkey, chicken and cornish hens. Always roast meats fat side up in a shallow pan, using a roasting rack. Always use a pan that fits the size of the food being prepared. 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. 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. When using the roast mode, do not use pans with tall sides. They interfere with the circulation of heated air over the food. If using a meat thermometer, insert the probe halfway into the center of the thickest portion of the meat. For poultry, insert the thermometer probe between the body and leg into the thickest part of the inner thigh. To ensure an accurate reading, the tip of the probe should not touch bone, fat or gristle. Check the meat temperature ²/³ of the way through the recommended roasting time. After reading the meat thermometer once, insert it ½ inch further into the meat, then take a second reading. If the second temperature registers below the first, continue cooking the meat. Remove meats from the oven when the thermometer registers 5 to 10°F below the desired temperature. The meat will continue to carry-over. Allow roasts to stand 15 to 20 minutes after roasting in order to make carving easier. Roasting times always vary according to the size, shape and quality of meats and poultry. Less tender cuts of meat are best prepared in bake and may require moist cooking techniques. Follow your favorite cookbook recipes. Reduce spatter by lining the bottom of the roasting pan with lightly crushed aluminum foil. 16