Dacor ER30DSR Use & Care Manuals - Page 23

Operating the Oven Solving Discoloration Problems: 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 1 inch of water to a 4 quart sauce pot. Insert the steam basket and place the fruit in it. 2. Cover the pot and steam for 1 to 2 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. 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 1 cup of sugar to 1 cup of water. Add these ingredients to a 4 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. Preventing Tough Skins 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. To water blanch: 1. Bring 2 quarts of water to boil in a 4 quart sauce pot. 2. Drop the fruit in the water for 1 to 2 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. 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 2 hours to thaw. The food will begin to spoil because the defrost temperature is not high enough to cook the food. • 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. • If you are defrosting a small cut of meat, lay it on a flat cookie sheet with a 1 inch rim to catch juices as the meat thaws. • 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 preheat. Proofing 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 keypad. 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 non-stick spray. 5. Turn on the oven lights. 6. Set the timer for the amount of rise time in the recipe. 21