Dacor EO127 Use & Care Manuals - Page 24

Deluxe Features Notes for dehydrating fruits (continued): • Touch PROOF. • 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 4 quart 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. • Wash and remove excess moisture from all fruits and vegetables before dehydrating. • It is best to dehydrate on a baking rack with a pan underneath to catch any juices. If the fruit is small, use cheesecloth over the rack. If you use a rack, it will allow for maximum air circulation around the fruit. The cheesecloth will prevent the fruit from sticking to the rack. • Cut fruits and vegetables into uniform pieces. Proof Proofing is the process of allowing dough to rise. Your oven's proof mode is best for yeast breads that require rise time in a warm, draftfree environment. Your oven maintains the ideal temperature for best dough fermentation. • Before you turn on the oven, position the racks at the levels you need them. • After you prepare the yeast dough, place it in a clean bowl, place a damp towel over the top, and put it in the oven. • If you have a double oven, touch the UPPER ON/OFF or LOWER ON/OFF key to select the oven you want to use. • From the main menu, touch the MORE key. ▲ UPPER 12:25 PM BAKE ROASTING ADDITIONAL SAVED BROILNG SETTINGS GUIDE MORE ▲ UPPER 12:25 PM SABBATH DEHYDRATE PROOF DEFROST SELF CLEAN MORE • You will see the preset temperature of 100°F appear on the display. To proof at that temperature, simply touch START. If you want to proof at a different temperature, enter the temperature on the number keypad (for example: to proof at 120°F, touch 1, then 2, then 0), then touch START. ▲ UPPER DELAY OPTIONS 100°F PROOF SAVE 12:25 PM PRESS START HELP • Leave the dough in the oven for about 1-2 hours (different yeasts require different rise times, so follow your original recipe). It should double in size. Some recipes require a second proof after you shape the dough. Defrost caution You run the risk of cooking the food if the defrost temperature is too high. Do not defrost above 120°F. Things to Keep in Mind • 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 would begin to spoil at the oven's defrost temperature of 110°F. • 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 one inch rim to catch juices as the meat thaws. 22