Dacor ERD30 User Manual - Epicure Range - Page 11

Operating Your Range Multiple Rack Baking The uniform air circulation provided by convection cooking enables more oven capacity to be utilized. Many foods, such as pizzas, cakes, cookies, biscuits, muffins, rolls and frozen convenience foods can be successfully prepared on either two or three racks at the same time. Also, complete meals can be prepared by using multiple racks. See below for specific recommendations. Follow the steps in the Basic Oven Operation section, to manually operate the oven, or refer to the Delay Timed Cooking section below for automatic operation. MULTIPLE RACK BAKING TIPS • Typically, when baking on two racks, use rack positions 1 and 4 or 2 and 4. • When adapting a single rack recipe to multiple rack baking, it may be necessary to add to the baking time. This is due to the extra amount of food in the oven. Roasting Tips Roasting is a dry heat process. All baking modes can be used to successfully roast in your oven. However, the convection modes are recommended to produce meats that are deliciously seared on the outside and succulently juicy on the inside. Foods that are exceptional, when prepared in a convection mode, include: beef, pork, ham, lamb, turkey, chicken and cornish hens. • To convert conventional bake recipes to convection recipes, reduce the temperature by 25˚F and the cooking time by approximately 10%. • When 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 that come with 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. • 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 that come with the oven can be used. Brush poultry with melted butter, margarine or oil before and during roasting. • For convection roasting, do not use pans with tall sides. They interfere with the circulation of heated air over the food. • Reduce spatter by lining the bottom of the roasting pan with lightly crushed aluminum foil. • 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. 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. • Remove meats from the oven when the thermometer registers 5˚F to 10˚F below the desired temperature. The meat will continue to cook after removal. • Allow roasts to stand 15 to 20 minutes after roasting in order to make carving easier. • If using a cooking bag, foil tent or other cover, use convection bake mode. Adjust the recipe time and temperature as well. • 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. Broiling Tips Broiling is a quick and flavorful way to prepare many foods, including steaks, chicken, chops, hamburgers and fish. Broiling is performed with the oven door completely shut. It is normal and necessary for some smoke to be present to give the food a broiled flavor. The broil temperature may be adjusted in 5˚F increments from 135˚F up to the maximum setting of "HI". The "HI" setting is equivalent to 555˚F. Follow these steps to operate the oven in standard broil mode: 1. Close the door tightly. 2. Press the BROIL key. 3. Press the TIME • TEMP + or - key and the default temperature setting "HI" will be displayed. 4. If a temperature other than "HI" is desired, press the TIME • TEMP - key to reduce the temperature. Six seconds after setting the temperature, the "ON" indicator will light up in the clock display, the broiler element will begin heating, and the cooling fan will turn on. Continued... 9