Dacor PCS130 User Manual - Classic Wall Oven - Page 12

Oven Operation Delay Timed Cooking (Continued) To begin cooking immediately and turn off at the desired time: 1. Position oven rack(s) at the proper height(s). 2. Place the food onto the center of the oven rack(s). 3. Select the desired cooking mode and temperature. 4. Press the COOK TIME key and "TIME" will appear in the clock display. Press the TIME • TEMP + key to set the length of time that the food will be cooked. The cook time can be set from 5 minutes to 11 hours, 50 minutes. Setting the Oven for Delay Timed Cooking 5. After the cook time has expired, the clock will beep three times, and "Hold" will be displayed. If cooking in a convection mode, the convection fan will also turn off at this time. While in hold mode, the oven temperature will be maintained at 150˚F for a period of two hours. Hold mode can be cancelled by pressing the CANCEL • SECURE key. The cooling fan will continue to run depending upon the length and temperature of the cooking process. To start at a later time and finish at the desired time: 1. Follow steps 1 thru 4 in the previous instructions for timed cooking. 2. Press the STOP TIME key. 3. "STOP" will appear in the clock display. Press the TIME • TEMP + key to enter the time of day that you wish the oven to shut off. "DELAY" will appear on the display. The oven will calculate the correct start time. After the cook time has expired, the clock will beep three times, and "Hold" will appear on the display. If cooking in a convection mode, the convection fan will also turn off at this time. While in hold mode, the oven temperature will be maintained at 150˚F for a period of two hours. Hold mode can be cancelled by pressing the CANCEL • SECURE key. The cooling fan will continue to run depending upon the length and temperature of the cooking process. NOTE: • For double ovens, both the upper and lower chambers can be set for delay timed cooking. However, both chambers must have the same cook times and stop times. • Do not use foods containing baking powder or yeast in delay timed cooking mode. These foods will not rise properly. Using the Meat Probe For many foods, especially roasts and poultry, internal food temperature is the best test for properly cooked food. The meat probe takes the guesswork out of roasting by cooking food to the exact temperature you desire. Important things to know about the meat probe: • Double oven models have a meat probe connector in the upper oven only. • If the internal temperature of the meat you are cooking is less than 55˚F, you need to wait to insert the meat probe for proper operation. • Make sure the food is completely defrosted before inserting the meat probe to avoid breaking the probe. • For fully defrosted meat: allow it to come to room temperature by leaving it out for at least 15 minutes, but no more than 2 hours. Fully defrosted meat allowed to come to room temperature before cooking can improve cooking results for searing, roasting and meat cooked rare. • For partially frozen meat: first fully defrost and follow the steps above. • To avoid the possibility of burns, unplug the meat probe using hot pads. • To prevent damage, use the handles of the meat probe and plug to insert and remove them from the food and connector. Do not use tongs to pull on the cable when removing the probe. • Never leave the meat probe inside the oven when the oven is not in use and especially during self-clean mode. • To prevent damage to the oven, do not use probes other than the one provided with your wall oven. 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 the probe. The point should rest in the center of the thickest meaty part of the roast. Cable Plug Probe Handles Meat Probe 2. Insert the probe into the meat to the point marked by your finger. 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. 10