Dacor ERSD48 User Manual - Preference/Millennia Range - Page 7

Using the Temperature Probe For many foods, especially roasts and poultry, internal food temperature is the best test for properly cooked food. The Dacor provided Temperature Probe takes the guesswork out of roasting by cooking food to the exact temperature you desire. Cable Plug Probe Handles Temperature Probe IMPORTANT 1. Use of probes other than the one provided with your range may result in damage to the probe and/or the range. 2. Use the handles of the Temperature Probe and plug when inserting and removing them from the food and outlet. 3. Do not use tongs to pull the cable when removing the Probe. Do so could damage the Probe. 4. Make sure the food is completely defrosted before inserting the Probe to avoid breaking the Probe. 5. Never leave the Temperature Probe inside the oven during Self-Clean mode. 6. To prevent the possibility of burns, unplug the Temperature Probe using hot pads. 7. Do not store the Probe inside the oven. Proper Temperature Probe Placement: 1. Lay the Probe on the outside of the meat along the top or side and mark with your finger where the edge of the meat comes to on the Probe. The point should rest in the center of the thickest meaty part of the roast. 2. Insert the Probe to the point marked by your finger into the meat. The Probe should not touch the bone, fat, gristle or the bottom of the pan. • For roasts with no bone, insert the Probe into the side of the roast in the center. For bone-in ham or lamb, insert the Probe into the center of the lowest large muscle or joint. • For dishes such as meat loaf or casseroles, insert the Probe into the center of the dish. When cooking fish, insert the Probe from just above the gill into the meatiest area, parallel to the backbone. • Insert the Probe into the meatiest part of the inner thigh from below, and parallel to the leg of a whole turkey. Setting the Oven When Using the Temperature Probe: 1. Preheat the oven to the desired temperature. (Convection Roasting Guide for Meats, Poultry and Fish) 2. Insert the Temperature Probe into the food. (See Proper Temperature Probe Placement above.) 3. After the oven cell has reached the desired temperature, place the food into the oven. Minimum Safe Internal Temperatures for Various Foods Type & Cut Internal Temp. (°F) Pork, ham, sausage and bacon 180 All foods previously served and cooled that are reheated 165 within two hours All poultry and game birds (turkey, chicken, cornish game hen, duck, etc.) 180 Stuffed meats 165 Stuffing 165 Ground beef and ground pork 165 Fish and most other potentially hazardous food not listed in this table 145 Beef roasts (rare) 145 Beef steaks (rare) 145 Minimum Safe Internal Temperatures 4. Wearing an oven mitt, lift the probe outlet cover and plug the Temperature Probe into the outlet in the oven. (The outlet is located on the left inside oven wall near the front of the oven.) Make sure it is pushed all the way into the outlet. Close the oven door. 5. Press the "PROBE" button. The Display will flash and beep "PRB" if the Probe is not inserted properly. 6. Adjust the temperature to the desired setting using the TIME•TEMPERATURE ("+" or "-") buttons. A jump-in temperature of 160˚F will appear when the TIME•TEMPERATURE key is first pressed. To change to the desired temperature, just press the TIME•TEMPERATURE key until you reach the desired temperature. The temperature can be set from 100-200˚F. • After the temperature has been set, the control panel temperature readout will default to 95˚F, even if the food has not reached that temperature. The temperature readout will increase in 1˚F increments until the food reaches the set temperature. 7. The oven will go to the "HOLD" mode for 2 hours after the internal temperature of the food has reached the desired temperature and will hold the oven temperature at 150˚F. The residual heat of the oven will cause the internal temperature of the food to continue to climb. Use hot pads to remove the Temperature Probe from the food. Do not use tongs to pull on the Probe, it might be damaged. NOTES: After meat is pulled out of the oven, it will continue to cook. Carry-over cooking affects all foods. The larger the item, the longer the carry-over. It is best to let the meat rest after it comes out of the oven for 10 to 15 minutes. This will allow the meat to retain its juices and continue to set, making it easier to carve. If the Probe is left inserted in the oven outlet when not in use, the control will beep and flash PRB until the Probe is unplugged. Unplugging the Probe from the oven turns the beeping and PRB flashing off. Multiple Rack Baking The uniform air circulation provided by Pure Convection™ cooking enables the 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. Additionally, complete meals can be prepared by using multiple racks. See below for specific recommendations. Follow the steps in the Oven Modes section to manually operate the oven, or refer to the Delay Timed Cooking section below for automatic operation. MULTIPLE RACK BAKING TIPS 1. Typically, when baking on two racks, use rack positions #2 and #4 or #3 and #5. When baking on three racks, use rack positions #1, #3, and #5. 2. 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 mass of food in the oven. Oven GlideRack™ (MRES Only) Dacor's Oven GlideRack™ is designed to install effortlessly and glide at a full extension. Especially when using Dacor's pizza stone (model number ABS20), the full extension of the rack allows you to slide the pizza on and off the stone with great ease. It is also great for large roasts in large roasting pans. This easy- slide rack will allow you to baste more easily and check temperatures of the food more safely and quickly. Proper Installation of the Easy slide Oven Rack: 1. Fully extend the two side guides. Align two small clips on the bottom at the rear of the Oven GlideRack™ with the black porcelain rack guides in the oven. 2. Begin to slide the rack in, then lift up. The Oven GlideRack™ must be in between the two clips on the upper and lower side of the rack rear. 3. Push the rack all the way to the back. 4. Grasp the rack in the front center and pull. The rack should come forward while the side guides remain in place.