Dacor EO127 Use & Care Manuals - Page 19

Deluxe Features Roasting • When you touch the ROASTING key on the main menu, the ROASTING menu appears. See the table below for roasting guidelines. Broiling • When you touch the BROILING key on the main menu, the BROILING menu appears. See the table below for broiling guidelines. ▲ UPPER 12:25 PM SELECT A ROASTING MODE PURE CONV/SEAR PURE CONV SURROUND ROAST CONV SURR CONV ROAST ROAST HELP ▲ UPPER 12:25 PM SELECT A BROILING MODE BROIL MAX BROIL CONV BROIL HELP Roasting Modes: PURE CONVECTION™ SEAR PURE CONVECTION™ SURROUND ROAST CONVECTION ROAST SURROUND CONVECTION ROAST Broiling Modes: BROIL MAX BROIL CONVECTION BROIL Roasting Modes Description: Jump-In Temperature: The browning process sears the surface of the meat to keep the natural juices from escaping. In Pure Convection™ Sear mode, the oven cooks the meat 75°F higher than set temperature for the first 15 minutes. This mode is best for game hens, chickens, stuffed and un-stuffed turkeys, turkey breasts, pork tenderloin, and pork loins. Jump-in temperature: 350°F. Uses only convection heat. No other heat sources are used. Best Jump-in temperature: for whole roasted duck, lamb shoulder, and short leg of lamb. 325°F Uses heat sources that are above and below the food. Best for Jump-in temperature: half and whole cooked hams, rack of veal, and rack of lamb. When 375°F. braising in the oven, cover foods with foil if necessary. Uses a combination of convection cooking and a heat source below the food at the same time. Best for rib roasts, boned and rolled loins, and oven-braised meat and poultry that are covered. Jump-in temperature: 350°F. Uses a combination of convection cooking and heat sources above and below the food. Best for meatloaf and fish fillets. This mode provides the quickest sear and is best for individual, portion cut items that need browning on the top and to cook quickly. Jump-in temperature: 350°F. Broiling Modes Description: Uses a heat source from above the food. Best for smaller amounts broiling, i.e. 2-4 hamburger patties. Uses 2 heat sources from above the food. Best for larger quantities of food to be broiled. Uses a combination convection cooking and a heat source from above the food. Best for items that do not need to be flipped such as, thinner cuts of meat, fish and garlic bread. Jump-In Temperature: 555˚F 555˚F 555˚F 17