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Dacor ECS136 Epicure Stainless Steel Electric Single Oven

1. dacor Family Owned American Made dacor Delicious Sizzling Professional chef style results Right from your Dacor wall oven Dacor s Exclusive 4 Part Pure Convection System offers you one of the best convection cooking systems available You ll find that Pure Convection makes it easier and more efficient to get wonderful results Meats will brown beautifully while staying succulently juicy Cookies and baked goods will rise evenly and turn a golden brown The electric broiler will sear meats to perfection and quickly caramelize fancy desserts like creme brulee Plus youll have the advantage of positioning oven racks for best results and using multiple racks at once without altering the flavors or textures of each dish To help you use your new Dacor wall oven effectively we have prepared this handy guide It includes useful tips cooking mode recommendations easy to read charts and over 30 of my favorite recipes Also included are a few tried and true Dacor family recipes from our founder and first chef Stan Joseph Creating testing and preparing this guide has been a personal and professional pleasure know you ll be pleased with the results Enjoy cooking on your new wall oven and Bon Appetit ETT re mn Leslie L Sassaman Dacor Corporate Chef WALL OVEN TABLE OF GONTENTS Quick Reference Guide iii e ec were eleme xa aaa 1 Selecting a Baking MONO iii ars si wee ROO E ease eee 2 Why Use
2. Serves 4 SALMON FILLETS WITH LEMON DILL BEURRE BLANC Beurre blanc is a wonderful butter based sauce It is very delicate and can break easily meaning that the acids lemon and wine will separate out from the butter Our simmer plate will hold this delicate sauce for 20 minutes without breaking LEMON DILL BEURRE BLANC 1 tsp lemon juice Y2 cup dry white wine 1 tsp white wine vinegar 1 cup butter cut into chunks 1 Tbsp fresh dill chopped 1 tsp salt FOR SALMON 4 Salmon fillets about 1 thick cut on the bias or tranche cut about 5 6 ounces each 3 cup mayonnaise Salt and white pepper to taste LEMON DILL BEURRE BLANC Place white wine and white wine vinegar in a small saucepan Reduce down to 2 Tbsp Over low heat drop chunks of butter in one by one and swirl to incorporate Drop the next piece in only as the other has fully melted This will help the butter emulsify with the lemon juice and wine Once all the butter is incorporated add lemon juice and salt and place the saucepan on a simmer plate on low Stir in dill right before serving FOR SALMON Lightly brush each portion of salmon with mayonnaise to coat This helps to seal in the moisture Season with salt and white pepper to taste Place on ungreased broiler pan Adjust rack position to 4 counting up from the bottom Turn broiler to Hl Allow broiler to preheat for about 10 minutes then place the salmon in the oven Place the broiler
3. Convection Use smaller pan Use the rack positions recommended in this guide Allow oven to preheat fully before placing food in the oven Use recommended pan size Reduce temperature Measure ingredients carefully Lower oven temperature shake pan lightly to even out batter Make sure oven rack is properly in place Place cakes in center of oven rack for best result Decrease flour Increase sugar or fat Do not overmix batter use recommended mix times Increase liquid Decrease sugar or fat Cut roll larger pieces Decrease baking time Decrease liquid Increase sugar or fat Increase cooking time Cut slightly smaller COMMON BAKING PROBLEMS AND SOLUTIONS PROBLEM COOKIES ARE TOO CHEWY PIE DOUGH IS TOO TOUGH PIE DOUGH IS CRUMBLY PIE DOUGH SOGGY OR RAW ON BOTTOM PIE DOUGH SHRINKS PIE FILLING BOILS OUT CURDLING OF CUSTARD OR SOFT FILLINGS YEAST BREAD SPLIT OR BURST CRUST BLISTERS ON BREAD CRUST BREAD TOO DENSE OR CLOSE GRAINED BREAD CRUST TOO DARK BREAD CRUST TOO LIGHT REASON Too much egg High sugar and liquid but low fat content Overmixed Overmixing dough Not enough water too much shortening Oven temperature too low not enough bottom heat Dough overworked Too much water No steam vents cut across the top Oven temperature too low Filling hot when put in shell Crust not sealed too much filling Overbaked Overmixing dough Oven too hot Too much li
4. before the stuffing is cooked through Since minimum internal temperatures cannot always be reached we recommend Cooking a separate casserole dish of stuffing 11 It is acceptable to cover wings and legs that seem to be browning too quickly with foil Keep in mind that Convection will brown a turkey quickly which will help it to remain moist 12 If you are completely covering a turkey in a roasting pan or using an oven roasting bag convection is not necessary standard Bake is the best mode for this type of roasting simply because the convection air is not able to reach the turkey 13 Instead of doing one really large bird try roasting two medium sized birds at once In Dacor s oven you can place two 15 pound turkeys side by side on roasting racks Think of it four breasts four legs Thats enough for 30 people Another reason to try this is because the smaller the bird the more tender it will be And the time will remain the same for one bird 8 11 minutes per pound Your two birds at 15 pounds each will cook in about 2 hours 14 Time Delay Cooking We do not recommend using the timed delay function on your oven to cook your turkey It is hard to keep protein foods out of the Temperature Danger Zone from 40 F 140 F In using timed delay you are allowing a raw turkey to sit in the oven for an extended period of time which allows bacteria to grow and a possible foodborne illness to occur 15 Most Important Tip of All Be sure to cl
5. chopped plus 2 whole sprigs 1 Tbsp fresh thyme chopped 2 Tbsp fresh sage chopped Y2 cup fresh Italian parsley chopped Salt as needed Black pepper as needed 1 white onion peeled and quartered Preheat oven to 350 F on Pure Convection Place one rack in the number 1 position and remove all others Remove neck and gizzards from the turkey wash with cold water and dry with paper towels Set aside Chop all fresh herbs except for two whole sprigs rosemary and mix into the olive oil Rub the turkey inside the cavity and out with the olive oil mixture and salt and pepper to taste Peel and quarter the onion and place in the turkey cavity Spray the roasting rack with a nonstick spray Place the turkey on a rack tall enough so that most of the turkey is above the sides of the roasting pan Place turkey in a preheated oven Cook the turkey at 350 F for approximately 10 minutes per pound or until the internal temperature reaches 180 F in the thigh Remove and let rest for 14 15 minutes before carving This recipe can be doubled with an additional turkey without adding any cooking time Serves 12 15 CURRY PORK TENDERLOIN 2 pork tenderloins about 2 4 pound each Y2 cup vegetable oil 2 Tbsp Madras curry powder 1 tsp ground black pepper 1 Tbsp fresh gingerroot minced 1 Tbsp garlic minced Rub pork tenderloin lightly with vegetable oil Make a rub out of curry powder black pepper ginger and garlic Rub tenderl
6. 15 min 15 20 min Pure Conv 3 COOKIES CHOC CHIP um sed SUGAR OATMEAL RAISIN PEANUT BUTTER ETC Cookie sheet Pure Conv 3 10 12 min 12 14 min REFRIGERATED DOUGH TET JUS E 400 F CORNBREAD 0 x8 square pan Pure Conv 3 20 25 min 25 30 min CREME BRULEE small ceramic baking dishes Pure Conv amp Conv Bake 350 F M 55 60 min IN WATER BATH on cookie sheet CRISPS um Sp 350 F APPLE FRUIT ETC Se iy s Pure Conv 3 35 40 min 45 min 375 F 400 F CUPCAKES 12 cup muffin tin ui E not rec B 20 25 min 25 30 min DOUBLE CRUSTED 400 F for 20 min 425 F for 20 min FRUIT FILLED PIES Pe PIE ISN CONV BOKERE 350 F for 30 40 min 350 F for 40 45 min E costeo roe 9 x 13 Casserole Conv Bake 2 Muri xU m SINGLE RACK BAKING GHART STANDARD BAKE CONV BAKE TIME amp TEMP TEMP amp TIME USE RACK POSITION 1 OR 2 350 F 3 5F 20 25 min 30 35 min SDE 350 F 40 50 min 45 55 min 200 225 F MODE RACK MEATBALLS FROZEN Cookie sheet Pure Conv 3 9 x 5 loaf pan Conv Bake 2 MEATLOAF MERINGUE COOKIES Pure Conv amp Conv Bake Cookie sheet not rec MERINGUE PIE TOPPING On top of pie Pure Conv 3 Pure Conv 3 Pure Conv 3 Pure Conv 3 5 min 9 min Conv Bake 2 MUFFINS Muffin tin NUTS TOASTED Cookie sheet PHYLLO Cookie sheet Wee 12 pizza pan FRESH OR FROZEN POPOVERS Popover pan or small glass cups A50 F for 20 min A50 F for 20 min 35
7. BAKE gt This mode uses the bottom bake element and the fan in the back to circulate the air There is a small amount of heat from the top broil element and no heat from the third element This mode is best for large roasts turkeys over 25 pounds earthenware baked items baking stone items or dense items that need bottom heat in order to cook correctly Lasagnas pizzas pies and loaf breads are best in this mode S This mode uses bottom heat only A small amount of heat comes from the upper element and no heat from the third element This mode is best for foods baked in a water bath such as creme brulee cheesecake or flan or items that are completely covered In Bake mode use rack positions 1 or 2 to get the food as close to the heat source as possible This will help the food bake closer to the stated times BAKE M This mode uses the element located in the top of the oven cavity only Dacor s ECS136 wall oven offers a revolutionary glass electric broiler For all broiler types it is best to preheat the broiler 10 minutes before using it Foods should be placed 4 6 inch es from the surface of the broiler for best results Center the broiler pan lengthwise then push it all the way to the back wall to get the correct broiling position Smaller cuts of meat cut vegetables breads and some desserts are best for broiling CONVECTION BROIL LOWER DOUBLE OVENS ONLY This mode uses the element located in the top of the oven ca
8. Pure Convection M ios nie tows cin EE ES EN Ed ROC ee eG a ia 3 Convechon Baking TIDS 2 risotto cee Code Soc ee eee ead eas gite as dud 4 M ltirack Baking TDS 23 doe ets tied ween eee eade raid ride 5 Dacor Convection Oven Roasting Tips 52i 5 arriba 6 Holiday noasting TIPS ceci do ld ek a 7 9 A RN 10 Cooking Charts Single Rack Baking mear aaa 11 14 UP nerd acca sata aes anata wana nee Aun ea dt mgd Gana e ea sation Sates 15 Convection Roasting for Meats Poultry and Fish 0 ccc cece cece ete RII 16 Roasted VegetableGu ldellfi amp S sisas ada ries 17 A E 18 Appetizers and Side Dishes Oven Bralsed Shrimp Scampi vic loto 20 Oven Roasted Tiny New Potatoes 0 0 ccc ccc RR RRRIRIRRRRIRRIRR IRI 20 SpmacnrArnichoke DIB aitor ace ue ere ade a gt pet i dic et 21 Baked Brie with Caramelized Onions 00 ccc cece cent IRR 21 Sage SUMAT A O es a RF ade Ces Sea div ued meow ht aca PA eas 22 Teriyaki Shrimp Kabobs css sa A ite e ka ane d es ees a mds 23 Cheese and Sausage Stuffed Mushrooms Wrapped in Phyllo o o o o 24 Sauces and Stews SEAM Josephs Vina DANOS etica daa diras die ed d Ao tei 26 OSSO BUCO 4er aida EET 21 bordelaise A A A ee en A A Eee 28 Quick Breads and Yeast Breads Mrs Gleason s Homemade Yeast Rolls 0 0 ccc ccc ee eee eee eee eens 30 Lemon Blueberry MUNIN aaa Samed eda ded ea Sates 30 Banana Bredd cape dds Spee diri e mts ire tc Ee o o o tee te 31 Elo
9. axe tritt Vased adil oe awed e baise tome d Ned egeta tense a ob i oec 32 HONEY vvnble VVIIBaE Bread 2 sacer dct gules es Sp ERE aed acu dis wes Seb wis wee acl ew uec n REN i 33 French BaglleliBS a x pedo PAREN PUE MEE PS uda qun dei iaa 34 WALL OVEN TABLE OF GONTENTS Main Entrees Pure Convection Prime Rib Roast iius cena act ce das ibe ead debe heed dad ad dota 36 Roasted Rosemary Lemon Chicken Using the Meat Probe cece eee e eee eee 36 Pure Convection Roast Turkey a iussis cian baw a need ded nik eee eae de 37 Durry Pork Tenderlallf lt is0c4000vanc a0 ERR OEC wan eee a a baaa 38 ire A o o II 39 Hickory Smoked Steaks cin ls as acne dai 40 Salmon Fillets with Lemon Dill Beurre Blanc o oocooconocconnoco eens 41 Walnut Crusted Rack of Lamb with Garlic Vegetable Sauce s sees 42 Spinach Lasagna with Parmesan Cheese Sauce s sse IR 43 Wild Rice Stuffed Cornish Game Hens with Bing Cherry Sauce ccc ee eee ees 44 Dessert Cream Cheese Pound Cake using Timed Delay feature 0 0 cece eee eee 46 Angel Food GARE sie cece wos tomar drei e ean ae nh dead e o allas aede paralelos den dde 47 Lemon Lovers Cookies ouaa sasckacsok a dte d Qc d DR wate ena RAN SE RUD d 4 sallys Oatmeal Cookies 0 ccc RIRs 48 Creamy Pumpkin Pie soria rara iaa es oles aed atf det end 48 Toasted Coconut Creme Brulee oooocoocornorcon te eee eee ene n ee
10. balsamic vinegar thyme Italian parsley basil and garlic Pour mixture over potatoes and toss potatoes to coat Season with salt and pepper Pour potatoes into preheated baking dish Bake until potatoes are tender and browned about 30 35 minutes Stir the potatoes once or twice during baking Makes 4 servings SPINACH ARTICHOKE DIP 8 ounce box frozen chopped spinach or 2 cups fresh chopped spinach 1 15 ounce jar artichoke hearts 3 cups mayonnaise 1 2 Tbsp garlic minced 1 cup Parmesan cheese shredded Salt and pepper to taste Preheat oven to 350 F on Pure Convection Drain and rinse frozen or fresh chopped spinach Drain and roughly chop artichoke hearts In a large mixing bowl combine spinach artichokes mayonnaise garlic and Parmesan cheese Season with salt and pepper Add mixture to a baking dish Bake for 15 20 minutes or until sides bubble and top browns lightly Serve with toast points warm tortilla chips or fresh chopped vegetables Makes 4 cups BAKED BRIE WITH GARAMELIZED ONIONS 1 sheet puff pastry dough thawed 1 wheel of Brie cheese about 4 in diameter 1 egg lightly beaten 1 medium onion small diced 1 Tbsp butter Salt and pepper to taste Preheat oven to 350 F on Pure Convection Cut off top rind of Brie Place Brie in the center of puff pastry dough Fold the corners of the dough over the cheese making sure it is completely covered Brush puff pastry with egg Bake until puff
11. broiler oven cell by dropping the rack position down or by lowering the temperature of the broiler Thick items should also be started on high heat to sear the food then finished in the oven at a lower temperature Times and temperatures for broiling may vary due to desired doneness of the food Foods will often have to be flipped halfway through the broiling cycle TIPS FOR SUCCESSFUL BROILING 1 Dacor s ECS136 wall oven offers a revolutionary glass electric broiler with ribbon elements This broiler gives you a wonderful broil surface area a great sear and moist products Follow the same times and temperatures in the broil charts as the 27 and 30 wall ovens for best results 2 Preheat the broiler for 10 minutes It will cycle on and off to maintain the temperature that you have selected The element is on when a small red boxed icon that shows On on the control panel 3 Bring foods to room temperature for about 15 20 minutes before broiling Chilled foods will reduce the temperature under the broiler and will not brown sear as well 4 To keep meat from curling slit fatty edges 5 Trim the outer layer of fat from steaks and chops 6 Cuts of meat that are too thin smaller than 14 may dry out too quickly while foods that are too thick 2 or larger may only sear from the outside and remain raw in the center Please refer to the above section that addresses thin thick foods 7 For best results thicker cuts of meat shoul
12. charts are simply a guide Ingredients temperatures and cooking method can all affect the timing of various foods You may need to vary the time and temperature accordingly MULTIPLE RACK BAKING GHART PAN SIZE NUMBER OF BEST RACK CONVECTION CONVECTION amp TYPE PANS MODE TEMP F TIME MIN Rotate halfway 24 3 5 25 30 min through 25 min za a un T i il ES i 1 25 30 min Pure Conv 325 22 25 min al T Conv Bake Rotate pans 350 30 35 min FOOD ITEM Conv Bake 12 ROUND FROZEN PIZZA BACON Cookie sheet with rim BISCOTTI Cookie Sheet BISCUITS Cookie Sheet CAKES SPONGE 8 Round CHIFFON 9 x13 pan CINNAMON l ROLLS Cookie Sheet COOKIES CHOC CHIP SUGAR OATMEAL RAISIN PEANUT BUTTER Cookie Sheet ETC FROZEN DOUGH Cookie Sheet 20 22 min 12 Cup Muffin Tin 350 25 30 min CUP CAKES REFRIGERATED COOKIE DOUGH Cookie Sheet ECLAIRS SERES Cookie Sheet CREAM PUFFS FROZEN ENTREES LAYER CAKE 9 Round Pan 325 20 25 min MEATBALLS Cookie Sheet FROZEN with rim MUFFINS 12 Cup Muffin Tin ROLLED SUGAR COOKIES Cookie Sheet YEAST BREAD YEAST BREAD 9 x 5 Loaf LOAF YEAST ROLLS Cookie Sheet halfway through or Com HN 15 CONVECTION ROASTING GUIDELINE GHART FOR MEATS POULTRY AND FISH CONV STANDARD BAKE TEMP MODE AND RACK F USE RACK 1 24 Pire Gon 330 26 375 10r2 28 CONV TIME o TE
13. flour 1 Tbsp chopped fresh parsley In a medium saucepan heat 1 Tbsp butter Add shallot and cook until soft about 2 minutes Add the rest of the butter and flour Stir to make a paste Slowly add in red wine let thicken Add in beef stock and bring to a boil Reduce heat and simmer for about 5 minutes Add thyme and bay leaf Simmer uncovered for 15 to 20 minutes Remove bay leaf Stir in parsley Serve warm over beef Makes about 2 cups sauce QUICK BREADS AND YEAST BREADS RECIPES MRS GLEASON S HOMEMADE YEAST ROLLS 2 packages dry yeast 2 cups lukewarm water between 105 110 F l2 cup sugar 6 2 7 cups all purpose flour 1 2 tsp salt 1 egg room temperature 4 cup plus 2 Tbsp unsalted butter softened Combine dry yeast lukewarm water and sugar in a large mixing bowl Let sit for 10 minutes or until it becomes foamy and yeast and sugar dissolve Add 2 cups of flour and salt Add egg and 2 cup butter Beat in remaining flour until smooth Knead for 10 min utes on a floured surface Put dough into a greased bowl and cover with a damp cloth Place in a warm draft free environment to rise for about 11 2 to 2 hours before baking Shape into 2 3 balls for rolls Place in two greased 9 x13 x2 pan spacing rolls about 1 apart from each other Brush rolls with 2 Tbsp melted butter Cover and let rest for 2 hours before baking Adjust oven racks to positions 2 and 4 Preheat oven to 375 F on Convection Bake Bake
14. is brown and a toothpick inserted in the center comes out clean about 30 35 minutes Additional seasonings may be added to the stuffing Fresh herbs are preferred to dried because they add great color and flavor Good ones to try are Italian parsley thyme basil oregano tarragon chives or green onion chervil and rosemary Serves 4 TERIYAKI TERIYAKI SAUCE 1 cup soy sauce 3 cloves garlic mashed 2 Tbsp fresh ginger minced 2 Tbsp sugar 2 stalks green onions chopped 1 Tbsp sesame seeds SHRIMP KABOBS FOR KABOBS 1 pound large shrimp 31 to 40 count peeled and deveined 1 package cherry tomatoes about 20 2 green bell peppers cut into large pieces 1 large white onion cut into large pieces 1 16 oz can pineapple cut into chunks 1 package long wooden skewers about 20 are needed Combine all teriyaki sauce ingredients and pour into a 1gallon plastic Ziploc bag Add shrimp tomatoes green bell peppers onion and pineapple to marinate Let marinate a minimum of 1 hour maximum 4 hours in the refrigerator Soak skewers in steeping hot water for 10 minutes This will prevent them from burning and splintering Place oven rack on second highest position Preheat oven to Broil on HI Lace skewers with shrimp and vegetables alternating each Place about half of them onto broiler pan or sheet pan with rim Broil on HI for 3 minutes turn skewers over to other side and continue to broil for another 3 4 m
15. the cake The hot truffle in the center should ooze out when cut with a fork Warn your guests that the contents will be hot Serves 6 COMMON BAKING PROBLEMS AND SOLUTIONS PROBLEM COOKIES AND BISCUITS BURNT ON THE BOTTOM COOKIES AND BISCUITS ARE TOO BROWN ON TOP CAKE SIDES ARE BURNT AND CAKES ARE NOT DONE IN THE CENTER CAKES BURST ON TOP POOR VOLUME FOR CAKES AND BAKED GOODS UNEVEN CAKE SHAPE CAKE TEXTURE IS TOUGH OR CRUMBLY COOKIES ARE TOO CRISP COOKIES ARE TOO SOFT REASON Oven door opened too often Dark absorbent pan was used Incorrect rack position being used and pan Is too close to the heat source Standard Bake or Convection Bake mode is being used Pan Is too large and too close to element Rack position being used is too high Oven not fully preheated The pans sides are too high Oven too hot Too little flour Too much liquid Oven too hot Batter spread unevenly Oven rack not level Too much flour Too little sugar or shortening Batter overmixed Low moisture in product High sugar and fat content Thin shape Baked too long Too much liquid Low sugar or fat Underbaked Large thick shape 53 SOLUTION Set minute timer to shortest recommended time and look through window to check doneness Use shiny reflective pans with low sides Check cookies by looking through the oven doors window instead of opening door Use recommended rack position and use Pure
16. to be DONE Important You must press STOP TIME for the oven to automatically calculate the START TIME e The convection fan and the cooling fan will go on after programming this feature even if it does not start right away TO SELF CLEAN OVEN e Remove all oven racks and filter from the oven e Press SELF CLEAN e Press Up arrow to set desired amount of time from 2 4 hours e Door will lock After it unlatches and cools wipe up ash with hot soapy water SELECTING A BAKING MODE PURE CONVECTION ES This mode uses a third element located behind the baffle in the back of the oven chamber and does not draw direct heat from the bottom nor top elements Air is circulated by the convection fan Pure Convection provides the most even heat from rack to rack and is recommended for any single rack baking in a shallow pan multirack baking roasting and complete meals It is especially great for baked goods that are mostly exposed to the convection air in a shallow baking pan Souffl s cakes cookies pastries and free form yeast breads such as French bread are a few examples The more the food itself is exposed to the convection air the better this mode will work When using Pure Convection for roasting raise the food up on a V shaped rack that sits inside a roasting pan This will allow air to circulate around the roast lock in juices and give it a beautiful golden sear while shortening the cooking time in most cases CONVECTION
17. to heat up to the desired level Keep in mind that there is a slight increase in baking times for multirack cooking The rack positions temperatures and times in the baking roasting and broiling charts are recommendations only Each recipe involves many variables from ingredients to technique and the actual times and temperatures may vary because of this To prevent heat from escaping develop a habit of looking through the oven door window instead of opening the door to check cooking progress In more delicate foods or in multiracked food cooking this can make a huge difference in baking evenness Lost heat from the open door causes the element to come on to compensate and the recovery time to get back to the desired temperature can affect the cooking time and outcome of the dish 10 Be familiar with your oven timers These will help you keep an eye on your foods 11 For best results measure ingredients carefully and follow tested recipes This is especially important in baked goods which can be more temperamental than other foods 12 To rise yeast breads in the oven Turn on the oven s halogen light and place the dough in a covered greased bowl The lights will emit just enough heat to proof yeast breads You can also turn the oven onto Standard Bake at 135 F Then just before placing the dough in the oven turn off the heat and turn on the halogen lights The insulation around the oven chamber will retain heat and provide a draft fre
18. 0 F for 20 min alien 350 F for 20 min 350 F 375 F aie Boken 55 60 min 60 1 hour 15 min 350 F 375 F 2 350 F 375 F POUND CAKE 9 x 5 loaf pan PUFF PASTRY Cookie sheet QUICK BREADS BANANA GINGERBREAD BLUEBERRY ETC 0 x8 square pan 9 x 5 loaf pan Conv Bake 2 50 55 min 55 75 min SAUSAGE Cookie sheet with rim LINKS OR PATTIES Puncture links with a fork Pure Conv 3 329 E 300 F 15 20 min 20 25 min 350 F 375 F fur Ger 15 17 min 18 20 min SCONES Cookie sheet SINGLE CRUSTED CUSTARD PIES 9 pie dish 425 F for 10 min A50 F for 10 min Pure Conv 3 325 F for 30 35 min 350 F for 40 45 min PUMPKIN PECAN SINGLE RACK BAKING GHART STANDARD BAKE CONV BAKE TIME amp TEMP TEMP amp TIME USE RACK POSITION 1 OR 2 Large Souffle dish or aa di SOUFFLES sat Pm Pure Conv 3 25 min for large dishes 30 min for large dishes J 13 14 min for small dishes 15 min for small dishes SWEET BREADS 350 F 37 5 f TART CHOCOLATE atis pina Conia 350 F 375 F LEMON ETC P s 20 25 min 25 30 min TURNOVERS a PINWHEELS Cookie sheet Pure Conv 3 PM dre DANISH PASTRIES MODE RACK YEAST BREAD FREE 350 375 F FORM WHITE WHEAT Cookie sheet Pure Conv 3 30 35 min 35 40 min CHALLAH FRENCH ETC Cookie sheet 375 F 400 F VESST REE 9 x 13 baking pan FU aes 20 25 min 25 30 min YEAST BREAD RICH y DOUGH ITALIAN 9 x 5 loaf pan Conv Bake 2 Eom o SOURDOUGH Please keep in mind that these
19. 30 minutes Ingredients temperatures and cooking method may all affect the timing of various foods You may need to adjust the time and temperature accordingly MINIMUM INTERNAL o TEMP F 145 160 170 180 in the thigh 180 in the thigh 180 in the thigh 180 in the thigh 165 in the thigh ROASTED VEGETABLE GUIDELINES VEGETABLE PREPARATION MODE TEMP F COOKING TIME Pure Conv SI BEETS Wrap in foil Peel after roasting us Bake Lightly grease casserole dish Pure Conv 400 EGGPLANT Lightly grease casserole dish Pure Conv IG ict cube or slice 400 Pure Conv FENNEL Lightly grease casserole dish 375 15 20 min FRESH BABY Peel and trim leave whole or cube Tre Coin CARROTS PARSNIPS l 350 Snap off woodsy stem 10 min 1 hr 45 min BRUSSELS SPROUTS 30 35 min Standard bake Cut off top Drizzle with olive oil salt and pepper Cover in foil GREEN BEANS Lightly grease casserole dish od 20 25 min ocrub and trim or cube Pure Conv AS Lightly grease casserole dish ONIONS Peel and cube Wrap in foil standard Bake Drizzle with olive oil salt and pepper 350 POTATOES BAKING SIZE scrub potato poke with fork in center Pure Conv V2 LB EACH Place directly on oven rack 375 Halve squash Rub with vegetable oil Pure Conv 20 25 min Place cut side down on cookie sheet 3 5 Slice and toss in olive oil and fresh herbs ETIN TOMATO Place in single layer on ba
20. 45 50 minutes Pass through a strainer Return to saut pan and reduce to sauce consistency Keep on simmer plate on low until service Preheat oven to 375 F on Pure Convection Place lamb on a flat rack on a roasting pan and place in the oven Cook until medium rare or internal temperature reaches 145 F about 15 20 minutes Let lamb rest 5 minutes before slicing then cut into chops about 4 per person Serve with garlic vegetable sauce Serves 6 SPINACH LASAGNA WITH A PARMESAN GREAM SAUCE 3 Tbsp unsalted butter 12 no bake lasagna noodles from 8 ounce package 1 2 cup onion small diced 2 10 ounce bags baby spinach chopped 3 cloves roasted garlic minced 1 cup carrots fine julienned 2 3 all purpose flour 2 15 ounce jars artichoke hearts drained and chopped 8 cups milk 74 cup Parmesan cheese 3 4 tsp salt 2 cups Mozzarella cheese Ya tsp dried red pepper flakes Preheat the oven to 350 F on Convection Bake In large stockpot melt butter Add onion and saut until translucent about 3 minutes Add garlic and stir until fragrant about 2 minutes Add flour and stir for 2 minutes Slowly add milk while whisking If you add the milk too fast lumps will develop Turn up heat until it reaches a boil then turn down to a simmer Cook for about 10 minutes or until it no longer has a flour taste and has thickened to sauce consistency Add Parmesan cheese salt and dried red pepper flakes Set aside Spray a 13x 9 x 2 pan
21. GE PASTRY TART PATE SUCRE SUGAR PASTRY DOUGH AMARETTO PASTRY CREAM FILLING 3 cups all purpose flour 8 ounces milk Y2 cup sugar 2 Tbsp cornstarch 1 tsp salt 1 cup sugar Icup unsalted butter cut into cubes 3 egg yolks 2 egg yolks 1 2 Tbsp unsalted butter melted 2 cup half and half milk 2 Tbsp orange zest 1 Tbsp vanilla extract Juice of 1 orange 2 Tbsp Amaretto liqueur or almond extract Sliced fresh fruit for garnish FOR THE CRUST Preheat oven to 350 F on Pure Convection Combine flour sugar and salt in a small mixing bowl Using a fork cut in butter until coarse meal forms Combine yolks and half and half milk and add to flour Stir with fork until dry ingredients are moistened Shape into dough and refrigerate for 30 minutes Roll into a 12 circle of about inch thickness Place in 10 tart pan Roll a rolling pin across the top of the tart pan to cut off excess dough Bake until golden brown about 15 20 minutes Allow to cool FOR THE FILLING Scald milk in a small saucepan In small bowl mix together cornstarch and sugar Add cornstarch and sugar to milk in saucepan and whisk together Slowly temper in egg yolks Cook over low heat until thickened whisking constantly Stir in melted butter Add Amaretto orange zest and orange juice Add immediately to cooled baked pate sucre shell Refrigerate until set about 1 hour Decorate the top with fresh fruit Makes about 12 slices MOLTEN CHOCOLATE CAKE
22. K This is a wonderful flavorful recipe developed by Stan Joseph Dacor s founder and 1st chef It has been a traditional holiday recipe in his family for years and we are happy to pass it on to you 4 pound rolled boneless pork roast 1 cup red or white wine vinegar 2 garlic cloves mashed or minced 1 tsp ground cumin Y2 tsp ground allspice Va tsp ground cinnamon Pinch of ground cayenne pepper 1 Tbsp salt 1 tsp cracked black pepper In a large casserole dish mix all of the above ingredients and marinate the pork overnight in the refrigerator Pierce the roast several times with a skewer and extend the marinating time an additional 12 hours Preheat oven to 325 F on Standard Bake Place one rack in position 1 counting up from the bottom Place roast in a covered roasting pan and braise with marinade Baste with marinade once or twice during cooking The roast s internal temperature should be 160 F in the thickest middle section for medium Serves 8 Osso Buco Osso Buco is traditionally cooked with veal shanks and is braised over a cooktop for hours and hours to develop the flavor Since this stew is completely covered and then placed in the oven prefer to use Standard Bake on all oven types By using this indirect heat no scorching occurs on the bottom of the pan allowing for the true flavor of this delicious stew to come out 31 2 4 pounds veal shanks or beef shanks about 3 Salt and pepper to taste 1 cup al
23. MP F MINUTES WEIGHT CONV TYPE amp CUT LBS PER LB POSITION BEEF RIB ROAST MEDIUM RARE MEDIUM WELL DONE 4 6 Ibs WELL DONE BONELESS ROLLED RUMP ROAST 350 20 WELL DONE ROUND TIP ROAST 24 MEDIUM 25 375 1 or 2 3 5 lbs Pure Conv 320 1or2 3 5 Ibs Pure Conv 330 1 or 2 1 2 lbs Pure Conv 390 1 or 2 u LEG OF LAMB WITH BONE MEDIUM RARE BONELESS ROLLED PORK ROAST MEDIUM WELL DONE 1 THICK PORK CHOPS MEDIUM WELL DONE FULLY BAKED HAM COVERED IN FOIL p al WHOLE FRYER CHICKEN WHOLE ROASTING CHICKEN 8 20 Pure Conv VES REO 20 24 Pure Conv P 350 24 30 Conv Bake 8 20 Pure Conv 350 TURKEY STUFFED 20 24 Pure Conv Tor 350 24 30 Conv Bake BONELESS TURKEY Total Time 400 BREAST 30 minutes 2 4 Pure Conv 3 9 1or2 CORNISH GAME HENS FRESH FISH FILLETS Please keep in mind that these charts are simply a guide 24 25 350 24 25 28 30 ae B B 350 Total Time 3 4 lbs Pure Conv 1 hour 375 1or2 15 minutes 350 Total Time 6 7 lbs Pure Conv 1 hour 3 5 1 or 2 l 45 minutes 375 Total Time A total Pure Conv 45 55 400 1 or 2 minutes 350 Total Time A total Pure Conv 20 25 5 1 or 2 minutes STANDARD zy N40 IN MINLITES PER LB Total Time 65 75 minutes Total Time 55 60 minutes Total Time 2 V hours Tlotal Time 35 40 minutes Total Time 1 hour 15 minutes Total Time 25
24. PI This dish works well as an appetizer or can be mixed in with angel hair pasta for a meal Ya cup olive oil l4 cup butter 3 pounds large raw shrimp peeled and deveined 2 Tbsp minced garlic about 4 cloves 1 Tbsp minced fresh ginger 1 2 cup Italian parsley chopped Y to 1 tsp crushed red pepper flakes l2 cup dry white wine 1 Tbsp lemon juice Salt and cracked black pepper to taste Preheat oven to 375 F on Pure Convection Place olive oil and butter in a large ovenproof gratin dish Melt butter and oil together in the preheated oven Remove from oven and stir in shrimp garlic ginger Italian parsley and crushed red pepper flakes Stir to completely coat shrimp Drizzle with white wine and lemon juice Place in oven and cook until shrimp becomes pink and begins to curl about 15 18 minutes Stir halfway through the cooking process if needed Serves 4 OVEN ROASTED TINY NEW POTATOES 2 pounds Tiny New or Red Bliss Potatoes l 4 cup olive oil 2 Ibsp balsamic vinegar 1 Tbsp fresh thyme 1 Tbsp fresh Italian parsley 1 Tbsp fresh basil 5 cloves garlic minced Salt and black pepper to taste Preheat oven to 400 F on Pure Convection After preheat place an empty 9 x 13 x 2 baking dish in the oven for 10 minutes When you add the potatoes this will prevent them from sticking and will help them brown better Cut potatoes into 2 to 1 quarters and place in a large bowl In a small bowl combine olive oil
25. S TRUFFLE CENTER CAKES TOPPING 2 ounces bittersweet chocolate finely Six 4 ceramic ramekins Fresh whipped cream and berries chopped 8 ounces bittersweet chocolate Fresh mint leaves 3 Tbsp heavy cream finely chopped Dash of salt 4 cup unsalted butter cut into cubes 1 Tbsp unsalted butter cut into small cubes 1 tsp pure vanilla extract 1 2 Tbsp unsweetened cocoa 5 eggs separate the whites from the yolks Ya cup sifted cake flour Ve tsp cream of tartar Dash of salt l cup sugar FOR TRUFFLE In a microwave safe bowl combine chocolate and butter Microwave on high for 1 minute remove and stir then microwave for 30 seconds longer Stir with a whisk until melted Add in cream and salt Stir until chocolate mixture thickens Allow to cool slightly then refrigerate until firm about 1 2 hours Remove chocolate from refrigerator and form 1 Tbsp balls with a spoon and then roll in unsweetened cocoa Set aside on a plate Flatten each ball slightly then freeze until solid about 1 hour FOR CAKES Preheat oven to 350 on Pure Convection To make the cakes butter the bottom and sides of six 4 ceramic ramekins Line a rimmed cookie sheet with foil and place the ramekins on top In a small saucepan combine chocolate butter and vanilla extract Place on simmer plate on low and melt stirring occasionally Remove from heat and allow to cool slightly Whisk in flour In a large stand up mixer whip yolks to ribbon stage
26. USAGE AND EGG ceramic baking dish 90 x8 square pan PONES 9 x13 baking dish BUNDT CAKE 8 10 Bundt pan CAKES CHIFFON OR SPONGE CAKES CHIFFON OR SPONGE 10 tube pan Pure Conv 3 CAKES SPONGE 8 round or CHIFFON 9 x13 pan CHEESECAKE 9 10 springform Pure Conv 3 375 F 20 25 min 400 F Pure Conv 3 30 35 min 425 F 15 18 min 450 F BAGELS AFTER BOILING l 20 min Pure Conv 3 350 F 375 F 15 min then 30 min then 5 min per side 5 min per side 350 F 20 min 375 F 25 min 3 5F 10 12 min 400 F 12 14 min Conv Bake 2 350 F 15 min 3797 Pure Conv 3 20 min 350 F 40 45 min 3 5F Conv Bake 2 50 55 min 325 F 25 30 min 350 F 35 40 min Pure Conv 3 325 F 50 55 min 350 F Conv Bake 2 55 60 min 350 F 15 min IST Jellyroll pan Pure Conv 3 20 min 325 F 35 min 350 F AQ min 350 F 18 20 min 375 F Pure Conv 3 20 25 min 325 F 1 112 hrs 350 F Conv Bake 2 1 11 2 hrs CHEESECAKE IN A oc ee 325 F 8 10 springform gt N A WATER BATH 1 1 2 hrs SINGLE RACK BAKING GHART STANDARD BAKE PAN SIZE MODE RACK CONV TEMP TIME amp TEMP amp TIME USE RACK POSITION 1 OR 2 l 375 F 400 F 400 F 425 F COBBLER Baking dish Pure Conv 3 20 25 min 30 min i 325 F 350 F COOKIES CHOC CHIP SUGAR OATMEAL RAISIN PEANUT Cookie sheet Pure Conv 3 329 i 390 5 BUTTER ETC FROZEN DOUGH 12
27. about 15 20 minutes or until golden brown Makes about 2 dozen rolls LEMON BLUEBERRY MUFFINS Homemade muffins are very easy to make and if you have access to fresh blueberries it will make all the difference in this recipe 4 cup fresh blueberries 1 2 cups plus 2 Tbsp all purpose flour 2 tsp baking powder Ya cup plus 2 Tbsp sugar Y2 tsp salt 1 cup milk 1 egg 1 3 cup butter melted 1 tsp almond extract Zest of 1 lemon Preheat oven to 375 F on Pure Convection Dredge blueberries in 2 Tbsp flour to help prevent them from sinking to the bottom of the muffin Set aside Combine remaining flour baking powder sugar and salt in a mixing bowl In a separate bowl beat together milk egg butter almond extract and lemon zest Add to dry ingredients until moistened Fold in blueberries Spoon batter into greased or paper lined muffin tin Bake for 15 20 minutes or until muffins rise and turn golden brown Let cool slightly and serve Makes 1 dozen BANANA 2 Tbsp ground cinnamon Ya cup sugar 1 Tbsp unsalted butter 6 ripe medium sized bananas 1 cup butter 2 cups sugar 4 eggs 3 Tbsp milk 1 tsp vanilla 2 cups all purpose flour 1 tsp baking soda Y2 tsp baking powder Y2 tsp salt 2 cup chopped walnuts optional Preheat oven to 325 F on Convection Bake BREAD In a small mixing bowl combine cinnamon and sugar Butter two 9 x 5 loaf pans then sprinkle half of the cinnamon sugar mi
28. also to cover foods during the baking process in any mode DO NOT however line the bottom of the oven with aluminum foil During self cleaning remove any foil along with the oven racks MULTIRACK BAKING TIPS 1 Always use the Pure Convection mode Center the pans on the rack for best baking results 2 Allow oven to preheat an additional 20 30 minutes after the preheat tone when multirack baking delicate items such as cookies and cakes This will help the temperature to stabilize and reduce heat loss when opening the oven door 3 Load the oven as quickly as is safely possible to prevent heat loss Turn oven lights on and check cooking progress through the window 4 Multirack cooking does not require that all foods have the same cooking time Foods can be removed from the oven one at a time as they are done 5 When baking on two racks use positions 2 and 4 1 and 3 or 1 and 4 Use rack positions 1 3 and 5 when baking on three racks 6 When going from single rack to multiple rack baking add time to the baking process because the additional cold mass in the oven causes longer temperature recovery time 7 Always follow the Bakeware Selection Tips in your oven s Use and Care manual DACOR GONVECTION OVEN ROASTING TIPS 1 Convert conventional Standard Bake recipes to Convection recipes by reducing the temperature 25 degrees and the cooking time by 10 15 2 Always roast meats fat side up using a V shaped rack roa
29. an and cool on baking rack to prevent the bottom from becoming soggy Let cool and slice Makes 2 loaves FRENCH BREAD BAGUETTES 2 packages active dry yeast 2 cups warm water 105 115 F 1 tsp sugar 512 6 cups all purpose flour 11 2 tsp salt Cornmeal as needed 1 egg white slightly beaten 1 tsp water Combine yeast and warm water in the bowl of an electric mixer with dough hook attachment Add sugar and stir Allow mixture to stand and become foamy about 5 minutes Then add flour and mix for 7 8 minutes or until soft dough forms Add salt Place in large greased mixing bowl and cover with plastic wrap Let rise in a warm place for 1 hour or until the dough doubles in size Turn out and divide dough in half Let rest 10 minutes Line baking sheet with cornmeal Preheat oven to 350 on Pure Convection Roll each dough half into a 12 x 12 rectangle then roll up long ways pinching to prevent air pockets Seal edges Put seam side down on baking sheet Make 3 diagonal slashes across the top of the baguette In a small bowl combine egg white and water Lightly brush on bread Let rise for 30 45 minutes or until nearly double in size Bake for 20 minutes Brush again with egg white mixture Continue baking 15 to 20 minutes or until bread sounds hollow when tapped with fingers Cool on rack Dacor s warming oven is the perfect medium for rising bread Set timer on 1 2 hours and the temperature at 2 on a moist setting If
30. cream topping combine sour cream sugar and vanilla Spread on top of pie Decorate top with pecan halves Bake for an additional 10 minutes or until sour cream topping Is set Serves 8 TOASTED COCONUT CREME BRULEE 6 4 ounce broil proof ceramic dishes 2 cups heavy cream 2 cups sweetened flake coconut 5 egg yolks 1 3 cup sugar Ve tsp salt Y2 vanilla bean 1 2 cup superfine sugar or brown sugar Preheat oven to 325 F on Standard Bake Place coconut flakes on a cookie sheet Toast for about 10 minutes or until golden brown Remove coconut from the oven carefully because the oils can burn your eyes In a heavy saucepan heat the heavy cream Slice down the center of the vanilla bean and add it to the cream Add the toasted coconut Remove from heat and set aside letting the toasted coconut steep in the cream In a large mixing bowl combine egg yolks 3 cup sugar vanilla extract and salt Beat with a whisk until just combined Strain coconut and vanilla bean out of cream into a bowl then slowly whisk cream into egg mixture Dont too quickly at the beginning because It will cause the yolks to curdle Place six 4 ounce broiler proof custard cups in a 3 quart rectangular baking pan Pour egg custard mixture evenly into cups and carefully transfer to preheated oven Using a measuring pitcher pour enough hot water into the baking pan around the custard cups to reach halfway up the sides of the dishes This will act as a buffer
31. ction Convection uses a lower temperature and in most cases foods cook in less time than a conventional oven Pie shells shrink less when blind baked in convection Baked goods such as breads cookies and cakes will rise beautifully and bake to a golden brown Cream puffs steam to a light airy form while cooking to an even golden brown CONVECTION BAKING TIPS In all ovens oven rack positions count up from the bottom rack 1 is the bottom rack 6 is the top Oven temperatures range from 135 F 555 F and can be set at 5 degree increments Always allow the oven to preheat fully before adding food For delicate baked items best to allow for a longer preheat to help stabilize the oven temperatures If using a recipe that requires a cold oven start use the Timed Delay Feature See Cream Cheese Pound Cake recipe to learn how to program Timed Delay Baking When converting original single rack recipes to convection baking reduce the oven temperature by 25 degrees Keep in mind that hot air is circulating around the food in addition to the normal radiant heat Foods will brown a lot faster in Convection mode therefore the temperature would need to be reduced In most cases single rack baking in Convection mode will take less time The larger and denser the food the greater the time savings When foods are placed on multiple racks to bake the cold mass will initially lower the oven temperature and the oven will need
32. d carryover cooking and can be utilized for 10 15 minutes in order to make carving easier and to help meats retain their juices 7 Do not foil tent or cover roasted meats in the Pure Convection mode because it will block the convection air from reaching the food and aiding in the roasting and searing process If this is your preferred method of roasting however use Standard Bake rather than Pure Convection or Convection Bake 8 Roasting times always vary according to the size shape and quality of meats and poultry Less tender cuts of meat are best prepared in Standard Bake and may require moist cooking techniques Please follow your favorite cookbook s recipes for these types of dishes 9 Lining your roasting pan with foil makes for easy clean up HOLIDAY ROASTING TIPS The following is a few turkey tips that might come in handy during the holidays As a good rule of thumb plan on serving 1 pound of turkey per person This will allow some extras for the big eaters and leftovers for the fabulous turkey sandwiches for the days after the holidays WHAT S THE LARGEST SIZED BIRD THAT WILL FIT IN MY OVEN OVEN CELL SIZE TURKEY SIZE IN POUNDS 27 oven cell PLANNING YOUR MEAL A FEW POINTS TO REMEMBER e Allow between 1 to 5 days for turkeys to defrost depending on the size e Typically 1 pound of turkey per person should be plenty e Calculate the time needed for each side dish and the turkey to insure proper preparati
33. d be placed about 4 6 away from the broiler 8 A 2 part broiler pan provided with the unit should always be used This allows for fats to drip down into the pan below reducing smoking and spattering Using a sheet pan instead of the broiler pan may cause fats to be redirected into the heat causing flare ups 9 Aluminum foil may be used to line the drip pan but do not cover the cover the top slotted grill because it will keep fats from draining and may cause flare ups smoking and spattering 10 Use tongs to flip the meats halfway through the cooking process because a utensil that pierces the meat will allow juices to escape 11 Meats can be brushed with oil or butter to maintain moisture and aid in the searing process 12 To prevent sticking lightly grease the broiler grill Excess grease will result in heavy smoking 13 Marinating meats poultry and seafood is an excellent way to retain flavor in broiled foods 14 Be sure to center the broiler pan directly under the broiler for maximum coverage Center the pan lengthwise then push it all the way to the back SINGLE RACK BAKING GHART STANDARD BAKE CONV TEMP TIME amp TEMP amp TIME USE RACK OS S ml Lowest rack position 350 F 45 50 min MODE RACK 350 F ANGEL FOOD CAKE 10 tube pan 40 45 min temer BISCOTTI Pure Conv 3 BLIND BAKED PIE CRUST 9 9 pie dish UNFILLED glass or metal BLIND BAKED TART esi emm UNFILLED i BREAKFAST CASSEROLE Sx SA
34. e environment to rise yeast breads RECOMMENDED BAKEWARE If purchasing bakeware there are two special pans required for convection cooking 1 low rimmed light colored aluminum cookie sheets and 2 a roasting pan with a V shaped rack that fits inside Almost any bakeware will work in this oven if it is covered dish or a thicker denser pan use the Convection Bake or Standard Bake mode Follow the recipe s recommendation for pan size and type Shiny reflective pans are best for cakes quick breads muffins cookies and pies This will prevent the crust from browning too fast as a darker finish may cause it to do so Medium gauge aluminum sheets with low sides are best in the Convection modes because air is able to circulate fully around the food Bake most frozen foods in their original foil containers and place on a cookie sheet Follow the package recommendations for baking When using glass bakeware while in the Pure Convection Mode only lower the temperature 25 degrees PAN PLACEMENT TIPS Place the long side of cookie sheets and pans horizontally on oven rack for even heat coverage When using Standard Bake or Convection Bake mode leave 2 inches of space around all sides of the pan to allow the heat to rise When using the Convection modes remember to keep the pans forward and away from the convection filter to ensure proper airflow throughout the oven chamber Aluminum foil may be used on the oven racks to catch overspill and
35. ean and sanitize every utensil used in preparation of the turkey This includes cut ting boards knives kitchen sinks and most importantly your hands Hot water and a bleach based cleanser should be used on utensils and as hot as you can stand it water and antibacterial soap should be used on your hands BROILING TIPS Broiling is a quick and flavorful way to prepare many foods In broiling the heat source radiates from above in the oven cell to cook foods with a dry and intense heat This high heat keeps the juices inside the meat while browning the outside Foods that can be broiled should be tender should have some fat content to preserve moisture and flavor and should be an individual portion size Keep the oven door completely shut while broiling Remember that it is normal and necessary for some smoke to be present to give the food a smoky barbecued flavor The broil temperatures and rack positions may be adjusted FOODS THAT CAN BE BROILED e Meats such as beef chicken veal lamb and pork e Sausages puncture the skin to prevent bursting e Bacon broiled flat or rolled e Seafood both fish fillets and shellfish e Vegetables that are tender and have a high moisture content such as onions zucchini squash and peppers e Garlic breads toasts etc Thin items should be cooked at high heat and as quickly as possible Medium thick items should be started on high heat to sear the food then finished in a cooler part of the
36. ed sugar Add vanilla extract and eggs and beat on low speed In a small bowl sift together flour baking soda salt cinnamon and allspice Gradually add to the mixer Mix until combined stir in rolled oats raisins and walnuts Drop by rounded tablespoonfuls on two lightly greased cookie sheets Bake until light golden in color about 11 13 minutes Makes about 2 dozen CREAMY PUMPKIN PIE PIE DOUGH FILLING TOPPING 1 cup all purpose flour 1 16 ounce can pumpkin pie filling 1 1 2 cups sour cream 2 cup unsalted butter cut into cubes 1 14 ounce can sweetened condensed milk 2 Tbsp sugar Ya cup ice cold water 2 eggs beaten 1 tsp vanilla 2 tsp pumpkin pie spice or 1 tsp cinnamon V 2 cups pecan halves to decorate tsp ginger tsp nutmeg l tsp salt For the pie crust combine flour and salt in a mixing bowl Cut in cubes of butter to form small pieces about the size of a pea Drizzle in water Add just enough until the dough forms a ball Wrap in plastic and refrigerate for 30 minutes Roll dough out on a floured surface to fit a 9 round pie dish Preheat oven to 400 F on Convection Bake In a large bowl combine pumpkin pie filling ingredients until well blended Pour filling in piecrust Bake for 10 minutes then reduce temperature to 350 F Bake for an additional 20 25 minutes or until pie does not jiggle when shaken lightly Remove pie from oven and add sour cream topping on top of the pumpkin pie filling For the sour
37. espoons 1 cup 4 quarts 1 gallon MINIMUM SAFE INTERNAL TEMPERATURES FOR VARIOUS FOODS IE MN II MN DC AN Mmm M Mm 08 EL NEN RN CTC IN DI AN IC MN RA M AN II EN CTI NN Please note that the minimum safe internal temperatures are subject to change This is due to the changing bacteria and the temperatures required to eradicate it Visit the below website for the most current information These cooking temperatures are from the USDA Meat and Poultry Hotline 800 535 4555 or www fsis usda gov A WORD ABOUT CARRY OVER COOKING After foods are pulled out of the oven they will continue to cook Carry over cooking affects all foods the larger the item the longer the carry over time It is best to let the food rest for 10 to 15 minutes after it comes out of the oven This will allow meat to retain its juices and baked goods to continue to set making it easier to cut and cook to a safe temperature to serve 59 co LO
38. he olive oil rub since dried herbs may brown too quickly 5 For added flavor slit the skin at the bottom of the breast to create a pocket between the skin and the breast Insert the olive oil rub underneath the skin 6 Chopped onions carrots celery and whole herbs may be inserted into the cavity of the bird This helps retain moisture while adding flavor to the turkey These vegetables can be used to flavor homemade gravy after the turkey has reached Its safe internal temperature 7 Never discard turkey drippings It adds flavor to stuffing makes a great stock for soups and stews and makes the best gravies and sauces to serve along with your turkey If you must discard it let it cool and scrape into the trash Do not throw it down the sink as it may clog drains 8 If there are not enough drippings in the bottom of the pan to make your favorite gravy keep in mind that they are still inside the turkey You may need to compensate with additional stock or broth 9 No basting is necessary when using the Pure Convection M mode If you are using a special sauce or marinade however you may want to baste it a couple of times during the cooking process Do this during the last hour of cooking 10 It is better to prepare stuffing on the side instead of stuffing the turkey Stuffing lengthens the cooking process by adding insulation making it slower to reach a safe internal temperature of 165 F The turkey may get done earlier and dry out
39. ing feature Before using this feature make sure that the clock has been set to the correct time and the correct A M or P M settings This does not show on the clock display but it is very important to set the time of day you would like the food completed Nonstick cooking spray Y2 pound butter 2 sticks softened l cup vegetable shortening 8 ounces cream cheese softened 3 cups sugar Dash of salt 6 eggs 3 cups cake flour 2 Tbsp vanilla extract Spray two 9 x 5 loaf pans with nonstick cooking spray In a large mixing bowl combine butter vegetable shortening cream cheese sugar and salt Mix together until well creamed Add eggs 1 at a time mixing after each addition Add flour 1 cup at a time Add vanilla and combine Divide batter into loaf pans Place both loaves in cold oven on rack position 2 TO SET TIMED DELAY e Press Convection Bake mode and the Down arrow until you reach 325 F e Press Cook Time button This refers to the time you wish for the pound cake to be done cooking Use the Up arrow to enter 55 minutes e Finally press the Stop Time button This refers to the time you wish for the pound cake to be done baking Use the Up arrow to select the time of day you wish to have the dessert e fyou wish to start the pound cake now don t enter a new time into the Stop Time just press Stop Time once You must not skip this step or the oven will go through its normal preheat with the broiler Notice that the 55
40. inutes Remove cooked skewers onto serving platter and repeat process with remaining skewers Serves 4 CHEESE AND SAUSAGE STUFFED MUSHROOMS WRAPPED IN PHYLLO 12 button mushrooms cleaned 4 sheets phyllo dough thawed 5 cup unsalted butter Y2 cup semisoft cheese with garlic and herb 12 cup toasted walnuts chopped and toasted l2 cup cooked Sweet Italian sausage crumbled Preheat oven to 375 F on Pure Convection Remove mushroom stems and set aside Cook mushroom caps in a small amount of boiling water for 8 minutes or until soft Drain on paper towels In a small bowl mix together cheese walnuts and sweet Italian sausage Set aside Brush one phyllo sheet with melted butter Top with a second sheet of phyllo and brush with melted butter Layer with remaining 2 sheets of phyllo and brush with butter Cut each phyllo stack lengthwise into thirds then cut each strip into 4 squares making 12 squares total Place a mushroom cap in the center of each phyllo square and top each mushroom with about 1 tsp of cheese walnut and sausage mixture Bring corners of phyllo together on top of the mushroom and pinch to seal Place on an ungreased baking sheet lined with parchment paper and brush with remaining melted butter Bake until phyllo turns golden in color about 13 15 minutes Serve warm Serves 4 appetizer sized portions SOUPS AND STEWS RECIPES SAUCES STAN JOSEPH S VINHA D ALHOS PORTUGUESE MARINATED POR
41. king rack inside 350 25 30 min of cookie sheet TURNIPS Wrap in foil Peel after roasting ZUCCHINI AND YELLOW ERE engin ise mio ON eS Pure Conv Place in lightly greased casserole dish 40 45 min SQUASH EE 350 or on cookie sheet in single layer GARLIC WHOLE BULB 30 35 min 300 40 45 min 40 45 min 1 hour 15 min SOUASH BUTTERNUT ACORN PUMPKIN Standard Bake 350 1 hr BROILING CHART FOR WALL OVENS BROILING TEMP BROILING TIME MINUTES CF STANDARD BROIL BEST RACK POSITION 1ST SIDE YA a TYPE amp CUT WEIGHT 1 THICK SIRLOIN BEEF STEAK RARE MEDIUM 10 oz WELL DONE 34 THICK T BONE BEEF STEAK RARE MEDIUM 10 oz WELL DONE 1 THICK SIRLOIN STEAK KABOBS 12 07 ON SKEWERS FOUR Vr THICK HAMBURGER PATTIES RARE 1 Ib total 500 MEDIUM WELL DONE FOUR BONELESS SKINLESS CHICKEN BREASTS 1 Ib total 029 start with Bone Side 525 Up 8 T cae BREASTS T FOUR 34 1 LAMB RIB CHOPS oun TH NEE sca 1 THICK FRESH FISH FILLETS 12 THICK FRESH FISH FILLETS GRAPEFRUIT HALVES GARLIC BREAD 2 large slices ES e aa D S O C1 O c C1 je C1 O Do not turn Do not turn 4 9 6 2 4 6 2 3 4 Turn if necessary ate de C1 O c NO CHEESE ON CASSEROLE baking dish CREME BRULEE 4 4 E broil proof HI 2 3 baking dishes co APPETIZERS AND SIDE DISH RECIPES OVEN BRAISED SHRIMP SCAM
42. l purpose flour for dusting l 4 cup olive oil 4 stalks celery cut into large cubes 4 carrots cut into large cubes 1 large onion cut into large cubes 4 5 cloves garlic minced 1 6 oz can tomato paste Y2 cup red wine 1 cup beef stock Salt and pepper to taste Set oven rack on position 1 counting up from the bottom Remove all other racks Preheat oven to 350 F on Standard Bake Salt and pepper veal or beef shanks then dust with flour Set aside In a large ovenproof stockpot with a lid heat oil Add veal or beef shanks and brown them about 4 5 minutes Flip over and brown them on the other side Remove to a plate and set aside Do not drain oil from pan Add celery carrots and onion Cook until they soft and onion is translucent about 5 minutes Add garlic and stir until fragrant With a wooden spoon stir in tomato paste and cook for a few minutes to get the raw tomato flavor out Reduce heat to low and deglaze the pan with red wine Continue to stir and let reduce slightly Slowly add in beef stock to make a thick sauce Add shanks back into sauce Bring mixture to a boil Place lid over the stockpot and place entire stockpot in the oven Let stew cook in the oven for 11 2 hours Cook until meat falls off the bone Serves 8 BORDELAISE SAUCE 12 cups beef stock 34 cup dry red wine 2 I bsp shallot finely chopped Y2 tsp fresh thyme crushed 1 bay leaf 3 Tbsp unsalted butter softened 2 Tbsp all purpose
43. minutes TO SET TIMERS e Press TIMER 1 or TIMER 2 Hold Up arrow to set desired time It will count in seconds first then scroll faster with more time Release UP arrow then oven will begin to count down When time is up the oven will beep To stop the beep without shutting off the oven press TIMER 1 or TIMER 2 once TO ADD MORE TIME ONTO THE TIMERS OR CANCEL THE TIMER BEFORE THE TIME IS UP Press appropriate TIMER 1 or TIMER 2 button e To add more time press Up arrow to desired new time e To cancel timer before time is up press appropriate timer button twice 00 will flash TO TURN THE OVEN OFF e Press CANCEL SECURE Note This will not turn off the oven lights or the timers TO LOCK THE CONTROL PANEL e Press and hold CANCEL SECURE for 6 seconds You will hear one beep when activated and OFF will read on the control panel e This feature is best used when cleaning the control panel or preventing the oven from accidentally turning on TO UNLOCK THE CONTROL PANEL e Press and hold CANCEL SECURE for 6 seconds You will hear one beep and OFF will disappear from the control panel TO SET TIMED DELAY COOKING Make sure that the correct time of day is set A M or P M Adjust rack positions and set food into oven Press cooking mode Press Up or Down arrows to set temperature Press COOK TIME This refers to the duration of the cooking cycle not the start time Press STOP TIME This is when you want the food
44. minutes has been added into the Stop Time for you e When the pound cake is done 3 beeps will sound Remove the cake let cool and enjoy your perfectly cooked pound cake e fyouare not around to hear the beep the oven will go into a Hold mode It will display Hold on the screen and maintain 150 The oven is going into a Hold mode at 150 F so that the food will not be in the temperature danger zone 40 F 140 F Keep in mind that the pound cake will continue to cook in the Hold mode due to the residual heat in the oven but it will be safe to serve to your guests It will remain in this mode for 2 hours Makes two 9 x 5 loaves ANGEL FOOD CAKE 1 2 cups egg whites 10 12 large eggs 1 2 cups sifted powdered sugar 1 cup sifted cake flour 1 V2 tsp cream of tartar 1 cup granulated sugar 1 tsp almond extract Preheat oven to 350 F on Pure Convection M Let egg whites come to room temperature Sift powdered sugar and cake flour together Add cream of tartar to egg whites Beat with electric mixer until soft peaks form Gradually add granulated sugar beating until stiff peaks form Add almond extract Fold dry mixture into whites Va at a time Stir with a whisk to incorporate fully Pour into ungreased 10 tube pan Using a rubber spatula cut through batter to get rid of air pockets Bake until risen and browned about 40 45 minutes Top should spring back and should not be sticky in the folds Immediately invert on rack leave in
45. nd sanitizing every tool used in preparation of the turkey Hot water and a bleach based cleanser should be used to sanitize the sink and utensils used Using Pure Convection You may use Pure Convection at 150 F to defrost a partially frozen turkey for same day cooking Place turkey on an oven cooking rack allowing approximately 8 11 minutes per pound to defrost the turkey This is not recommended with frozen solid turkeys as it will remain in the Temperature Danger Zone for too long ROASTING STUFFED TURKEYS 1 Follow the same baking instructions as above 2 A stuffed turkey under 20 pounds should be roasted on Pure Convection Any bird over 20 pounds and stuffed should be roasted on Convection Bake and baking times will increase to 14 15 minutes per pound 3 Using an instant read thermometer always take internal temperatures of both the turkey and the stuffing to insure safe serving Refer to the chart below for temperature information PRODUCT INTERNAL TEMPERATURE MINUTES PER POUND Turkey Unstuffed 180 in the thigh Turkey Stuffed 180 in the thigh 14 15 HOLIDAY TURKEY TIPS OTHER HELPFUL ROASTING HINTS 1 Spray roasting rack and roasting pan with nonstick cooking spray This will make cleaning up easier 2 Rinse and pat dry the turkey with paper towels 3 An olive oil rub helps seal in the juices and aids in browning the turkey Please refer to the recipes below for ideas 4 Itis best to use fresh herbs in t
46. ns 49 Double rusted Cranberry Apple Pie 0 0 ccc ee IRR 50 Amaretto Orange Pastry Tart 0 0 ccc cece tee een nee n eee eens 51 Molten Chocolate Cakes an miii is e dae a a aaa 52 Common Baking Problems and Solutions 0 00 cece eee eee ee eee ee nnn nnn 53 54 Weights and Measures usas exa E ORE X dee be ade eh sw aaa Cees 55 Minimum Safe Internal Temperatures for Various Foods 0 cece ee eee eee eee eens 55 For more recipes please visit our website at www dacor com under Chef s Corner QUICK REFERENCE GUIDE FOR WALL OVENS TO SET THE CLOCK e Press CLOCK on control panel e Press Up Down arrows to reach correct time Note A M and P M will show while you are setting the clock but not when the time is displayed on the control panel TO BAKE PURE CONVECTION OR CONVECTION BAKE e Press desired cooking mode e Press Up arrow to set temperature oven automatically defaults to 350 F e Oven begins counting from 135 F e When oven is finished preheating it will beep and you may put food in the oven TO INCREASE DECREASE OVEN TEMPERATURES e Press selected cooking mode e Press Up or Down arrows to reach desired new temperature TO BROIL OR CONVECTION BROIL CONVECTION BROIL IS AVAILABLE IN THE LOWER DOUBLE OVEN ONLY e Press broil mode e Press Up arrow to set temperature HI equals 555 F e The electric broiler works best if you allow it to preheat about 10
47. oins with spices Place both on a flat roasting rack in a roasting pan Cover and refrigerate for at least 1 hour Preheat oven to 350 F on Pure Convection Cook until internal temperature reaches 155 Cook time will be about 45 50 minutes Let sit for 5 10 minutes before carving Serves 4 You may also use a 3 4 pound pork roast with this recipe Marinate it the same way and cook it at the same temperature Cook time will be closer to 2 hours for a roast of this size BUFFALO CHICKEN PIZZA Use Dacors ABS20 Baking stone with this recipe Put the stone in the oven during preheat and allow an extra 20 minutes after the tone Sprinkle the stone with cornmeal to prevent sticking Your pizza crust will be crispy and brown on the bottom and your pizza toppings will be brown and bubbly on the top DOUGH TOPPINGS 14 cups warm water 2 boneless skinless chicken breasts 1 Tbsp active dry yeast 1 Tbsp oil Va tsp sugar 1 2 cup hot sauce 1 Tbsp olive oil 2 Tbsp butter melted 3 cups all purpose flour 1 2 red onion chopped 1 tsp salt 2 stalks celery chopped 1 cup shredded jack cheese l cup prepared pizza sauce 2 Tbsp cilantro chopped 1 jar blue cheese dressing FOR DOUGH Place water yeast and sugar in a bowl Let the mixture become bubbly and foamy about 5 minutes Add oil Add flour one cup ata time Add salt Knead dough for 10 minutes to form a smooth ball Place dough in a well greased bowl cover with plastic w
48. on carrot and bell pepper Saut until the vegetables are soft Drain rice and add to vegetables Add the chicken stock and seasonings Cook for 3 minutes Season with salt and pepper Turn off heat and let mixture cool completely Preheat oven according to chart below Remove gizzard and inside package from game hens Rinse under cold water and pat dry with paper towels Combine butter and olive oil and drizzle over hens Season with salt and pepper Place hens on a roasting rack inside of a roasting pan Stuff the hens with the rice Preheat oven on Pure Convection at 375 F Roast until golden brown about 40 45 minutes When the juices run clear take out and cool for 10 minutes Scoop the rice out of the game hens and cut game hens in half For sauce drain cherries and put liquid in a saucepan with chicken stock Reduce by half Add salt pepper allspice and nutmeg Stir arrowroot with 1 teaspoon of the cherry sauce that has been cooled Stir until smooth before adding to sauce Simmer until thickened Add Grand Marnier and bing cherries Place a spoonful of rice in center of plate Place half a game hen or a whole game hen on top of the rice Spoon sauce over game hen and around the plate Serves 6 to 6 DESSERT RECIPES CREAM CHEESE POUND CAKE USING TIMED DELAY FEATURE This recipe along with others that require foods to be cooked in a cold start oven or an oven that has not been preheated works well on our Timed Delay bak
49. on cook time rest time and carve time for each item From there determine which item needs to be cooked first and which can be prepared early and kept warm till serving e Your Dacor oven has two timers that are extremely handy for large meals Set them to remind you when to place the 2nd and 3rd dishes in the oven or on the cooktop PROPER THAWING OF YOUR TURKEY Frozen turkeys may prevent bacteria from growing but it does not kill them Therefore it is important to keep turkeys out of the Temperature Danger Zone 40 F 140 Never defrost a turkey by placing it on the counter It can cause foodborne illness HOLIDAY ROASTING TIPS THERE ARE TWO WAYS TO SAFELY DEFROST A TURKEY 1 Under refrigeration This requires adequate refrigerator space and advanced planning and is the preferred method for defrosting a turkey The turkey should be placed on the lowest possible shelf to prevent any juices from spilling into other foods A high rimmed pan 2 3 is required to catch any juices Defrost time will depend on the size of the bird On average it will take a day or two for the bird to be completely defrosted Plan on defrosting and cooking within a two day time period 2 Using a Large Sink and Running Water The turkey may be defrosted by placing it in a sink full of running water or in a sink of water that will be changed every half hour Ample room is needed for loose particles and overflow Special care must be taken in cleaning a
50. one Remove from the oven and let rest for 15 20 minutes before carving Cut and remove the butcher s string and lift the roast off the ribs to carve Slice thinly against the grain and transfer to a serving platter Serve warm Serves 12 ROASTED LEMON ROSEMARY CHICKEN USING THE MEAT PROBE 4 5 pound roasting chicken 1 lemon halved lengthwise 1 cup Italian parsley chopped 1 tsp garlic powder Ya V2 cup fresh rosemary chopped Salt to taste 1 cup olive oil Pepper to taste Adjust oven rack position to 2 Preheat oven to 350 on Pure Convection Clean and dry the chicken Clean and cut the lemon in half and place inside the chicken cavity with several rosemary sprigs Make a rub with Italian parsley rosemary and garlic powder Season the outside of the chicken with the rub and salt and pepper Place on rack in roasting pan Insert meat probe into meatiest part of the thigh Plug other end into receptacle in oven Press PROBE and enter 170 for internal temperature The control panel will read 95 F until the internal temperature of the bird reaches 95 F then it will count up in 1 F increments Once it reaches 170 F the oven will beep and read HOLD 150 F on the control panel The oven will safely hold the chicken at this temperature for 2 hours Unplug probe and remove chicken Let rest 10 minutes carve and serve Serves 4 PURE CONVECTION ROASTED TURKEY 12 15 pound fresh turkey 34 cup olive oil 2 Tbsp fresh rosemary
51. or until creamy yellow and thick Add chocolate mixture to large mixing bowl Slowly add yolk to chocolate mixture while whisking Wash out mixing bowl then whip egg whites cream of tartar and dash of salt to soft peaks Gradually add sugar and continue to whip until stiff peaks form Using the whisk fold in the egg whites until batter is uniform Divide batter evenly among the six ramekins until they are about 4 of the way full Bake for 8 minutes Remove from the oven and place 1 frozen truffle in the center of each cake Work quickly to do this so you don t lose much heat Use a toothpick to push the truffle down just below the surface Place back into oven and bake for additional 8 minutes Do not overbake the center will still look jiggly but the cake should rise above the rim of the ramekin Remove baking sheet and place the individual ramekins on a cooling rack Allow cakes to stand for at least 5 minutes no longer than 10 minutes as you will want to serve them warm They will begin to deflate slightly during the standing time To serve loosen the cake from the sides of the ramekin with a knife Place dessert plate on top of the ramekin Using oven mitts or a kitchen towel flip the cake and the plate at once and slowly remove the ramekin Be careful as the contents and ramekins are hot Scoop a generous amount of whipped cream on top or on the side and decorate with fresh berries and mint leaves You may also sift cocoa or powdered sugar onto
52. pan Cool thoroughly Loosen sides and remove cake Let cool and slice to serve Makes one 10 cake about 12 slices LEMON LOVER S COOKIES 1 cup butter flavored vegetable shortening 34 cup flaked coconut 1 V2 cups sugar 2V cups all purpose flour 1 Tbsp water 11 2 tsp cream of tartar 1 2 tsp lemon extract 1 tsp baking soda 2 Tbsp lemon juice Va tsp salt 2 eggs 1 Tbsp poppy seeds 1 tsp finely grated lemon peel Preheat oven to 325 F on Pure Convection M Mix coconut with lemon juice in a small bowl and let sit for 10 minutes Cream together vegetable shortening and sugar until fluffy In a bowl mix water lemon extract lemon juice with coconut eggs and lemon peel Add to shortening mixture Sift together flour cream of tartar baking soda salt and poppy seeds in a separate bowl then combine all ingredients and beat together Drop by rounded teaspoonfuls about 2 inches apart on lightly greased cookie sheet Bake until lightly browned around edges about 12 minutes Makes about 2 dozen cookies SALLY S OATMEAL COOKIES 1 cup vegetable shortening Y2 tsp ground allspice 4 cup brown sugar 3 cups rolled oats 4 cup granulated sugar 1 2 cup raisins 11 4 cups flour 1 2 tsp vanilla extract 1 tsp baking soda 2 eggs l tsp salt 1 2 cup chopped walnuts chopped Y2 tsp ground cinnamon Preheat oven to 325 F on Pure Convection M In a mixer cream together vegetable shortening brown sugar and granulat
53. pan in the oven so it is centered under the broiler all the way to the back Broil fish for 4 minutes searing lightly Flip and repeat on other side Pour lemon dill beurre blanc over salmon and serve immediately Serves 4 WALNUT CRUSTED RACK OF LAMB WITH GARLIC VEGETABLE SAUCE 2 racks of Lamb 2 3 pounds total GARLIC VEGETABLE SAUCE 1 2 cup white wine 1 egg slightly beaten 1 cup lamb scraps 3 cups lamb stock 2 Tbsp milk 2 Tbsp olive oil 1 bay leaf 1 cup finely ground walnuts 1 carrot small diced 3 sprigs thyme 1 cup Italian seasoned breadcrumbs 1 2 onion small diced Salt and pepper to taste 1 tsp salt 6 whole cloves garlic peeled 2 Tbsp parsley chopped 1 tomato small diced 2 Tbsp olive oil Clean the racks of lamb Reserve the scraps not fat and bones and set aside for the sauce WALNUT CRUST COATING In a shallow bowl whisk together egg and milk In another shallow bowl combine walnuts breadcrumbs and salt Coat lamb with egg mixture Drip off excess egg Dredge lamb in breadcrumb mixture Pat mixture all over lamb to make a thick crust SAUCE Roast the scraps and bones set aside earlier in oven until browned lightly In a large saut pan brown the carrot and onion in olive oil Add garlic and cook for a couple of minutes Add tomato and cook until some of the liquid reduces Reduce heat and add white wine Let reduce by half Add lamb scraps lamb stock bay leaf and thyme sprigs and simmer on low for
54. pastry has risen and is a light golden brown While the puff pastry is baking prepare the caramelized onions In a medium sized saut pan melt butter Add onions stirring occasionally until they reach a golden brown about 10 minutes Season with salt and pepper Let the Brie sit for a few minutes then slice the top off the puff pastry Stir the caramelized onions into the soft cheese in the center Serve with crackers or toast points Makes 1 6 round SAGE STUFFING If using earthenware enamel coated steel or other heavy ceramic bakeware use Convection Bake The heat will transfer better when using this mode 12 slices day old bread cut into 1 2 cubes Y2 cup unsalted butter 1 2 cups white onion chopped 74 cup celery small diced l 4 cup carrot small diced 1 large egg lightly beaten 14 Tbsp fresh sage chopped 1 VA tsp salt Ya tsp ground black pepper V2 to 1 cup reserved drippings from turkey pan or chicken stock Preheat oven to 325 F on Convection Bake Grease a 9 x13 ceramic baking dish Place bread cubes on baking sheet and dry in oven for 10 to 15 minutes Transfer bread to a large mixing bowl and reserve Melt butter in large saut pan Add onion celery and carrot and cook for 5 minutes until onions are translucent Add to bread cubes and toss Add egg and adjust seasonings with sage salt and pepper Add just enough pan drippings to moisten the bread Pour mixture into baking dish and bake until top
55. quid Improper fermentation Too much salt Too little liquid Too little yeast Underproofed Too low temperature SOLUTION Decrease egg content Increase fat content Do not overmix when adding flour Use minimal mixing times when adding water Increase water decrease fat Increase temperature Use Convection Bake or Standard Bake Use lower rack position Use minimal mixing times Decrease water Cut steam vents in top crust Increase oven temperature and use Convection Bake and Standard Bake Allow filling to cool before adding to pie shell seal crust don t overfill the pie crust Decrease baking times Use minimal mixing times just until dough Is elastic Decrease oven temperature Decrease liquid Make sure loaves ferment at correct time and temperature Decrease salt Increase liquid Increase yeast Increase proofing time Oven too hot Decrease oven temperature Allow oven to preheat fully Increase temperature Use lower rack position Use Standard Bake or Convection Bake 94 WEIGHTS AND MEASURES 3 teaspoons 1 Tablespoon 1 Tablespoon V fluid ounce 4 Tablespoons 1 4 cup 1 cup 8 fluid ounces 5 V5 Tablespoons 3 cup 1 cup 1 2 pint 8 Tablespoons V cup 2 cups 1 pint 1 pint 16 fluid ounces 1 quart 32 fluid ounces 7 2 gallon 64 fluid ounces 1 gallon 128 fluid ounces 1023 Tablespoons 43 cup 4 cups 1 quart 12 Tablespoons 34 cup 2 pints 1 quart 16 Tabl
56. rap and let rise until doubled about 1 to 12 hours Remove dough and shape into two 8 circles TOPPING AND BAKING Preheat oven to 400 F on Convection Bake Cut chicken into bite sized pieces Heat a saut pan with oil Add chicken and cook until no longer pink In a small mixing bowl stir hot sauce and melted butter together Place chicken pieces into hot sauce mixture Divide the pizza sauce between the two pizzas Sprinkle the chicken red onion celery and shredded jack cheese in that order onto each pizza Place on a pizza stone or pizza pan in the oven on rack position 1 and cook until the crust is done underneath and the cheese is melted about 20 25 minutes Top with cilantro Cut into 6 slices Serve with blue cheese dressing on the side Makes two 8 pizzas HICKORY SMOKED STEAKS 4 New York steaks about 1 thick 10 12 ounces each 1 Tbsp hickory smoked salt seasoning 12 Tbsp garlic powder 2 Tbsp cracked black pepper Season the steaks liberally with hickory smoked salt garlic powder and cracked black pepper Place steaks on broiler pan Make sure oven rack is in position 4 or 4 to 6 inches from the broiler to the surface of the steaks Turn broiler onto 500 F Place the broiler pan with steaks lengthwise under broiler center and push it all the way to the back Broil for 5 6 minutes to sear remove pan from oven flip the steaks over and broil for 4 5 minutes Remove steaks and let sit for 5 10 minutes Slice and serve
57. sting pan that fits the size of the food being prepared use the bottom broiler pan that came with your Dacor oven and place a V shaped rack inside No basting is required when the fat side is up Do not add water to the drip pan because it will cause a steam effect Roasting is a dry heat process 3 Place poultry breast side up on a rack with a drip pan You can use the broiler pan that came with your Dacor oven Brush poultry with melted butter or vegetable oil before roasting to help seal in juices and enhance browning 4 Tall sided pans are not recommended when roasting in Convection modes because they prevent the heated air from circulating around the food A pan with a 2 3 rim is fine if the roast is raised up on a V shaped rack It will catch juices and still allow air circulation 5 When using a meat thermometer insert the stem part halfway into the center of the roast s thickest portion For poultry insert stem into the inner thigh between the body and leg Avoid touching bone fat or gristle with the probe s tip it will give you inaccurate readings After taking an initial temperature reading insert the probe a 1 2 further Take another reading If the temperature registers below the first reading continue cooking until desired temperature is reached 6 It is okay to remove meats from the oven when the temperature reads 5 10 F below the desired temperature because the meat will continue to cook for a short time This is calle
58. to slowly cook the custard without browning You want the creme brulee to be set but not browned Bake until only about a dime sized piece in the center of the custard still shakes about 30 40 minutes Remove from the water bath and cool on an oven rack Cover and chill for at least 1 hour up to overnight Before serving let custard stand at room temperature for 20 minutes This will help prevent the cups from cracking during the brulee Sprinkle an even layer of superfine sugar or brown sugar over the surface of the custard using an index finger to fill it in Set oven to Standard broil on HI and set the oven rack on position 4 counting up from the bottom Place custard cups with sugar on them close together on a small cookie sheet Place pan in the center of the rack under the broiler all the way to the back and broil for 4 5 minutes or until the top browns and creates a hard shell over the custard Serve immediately The make your own superfine sugar grind granulated sugar in a food processor Serves 6 DOUBLE CRUSTED GRANBERRY APPLE PIE PIE DOUGH PIE FILLING 31 2 cups all purpose flour 6 7 tart Granny Smith apples 2 tsp salt 1 tangerine or orange 1 Tbsp sugar 3 Tbsp unsalted butter 2 cups unsalted butter cut into cubes 3 cups fresh cranberries 6 ounces ice cold water with a dash of cider vinegar 1 V4 cup sugar this keeps gluten from developing in flour 1 tsp ground cinnamon 172 tsp ground nutmeg 1 2
59. tsp ground cloves 1 Tbsp sugar FOR PIE DOUGH Combine flour salt and sugar in a large mixing bowl Using a pastry cutter or a fork incorporate cubes of butter until small pieces form about the size of a pea Drizzle in cold water and continue to mix until dough just comes together Form two equal balls and wrap in plastic and refrigerate for 30 minutes Roll out each ball on a floured surface to form two 10 circles Place one of the circles in the bottom of a pie dish set the other one aside FOR FILLING Peel core and slice apples in 1 2 slices Using a zester peel the skin from the tangerine Fine chop the zest then juice the tangerine Set aside In a large saut pan melt butter over medium heat Lightly saut the apples Pick through the cranberries to make sure all stems and soft cranberries have been discarded Add cranberries to saut pan and cook until they begin to pop Add tangerine zest and juice sugar cinnamon nutmeg and cloves Preheat oven to 400 F on Convection Bake Let mixture cool slightly then pour into prepared pie dish Add top crust Seal the edges together then cut a few slits into the top crustto vent Sprinkle remaining sugar on top of the pie Place pie on a cookie sheet and bake for 10 15 minutes Adjust temperature down to 325 F by pressing the Convection Bake mode and then the Down arrow Bake for an additional 40 45 minutes Let pie cool before slicing Makes about 8 slices AMARETTO ORAN
60. ups warm water 105 F 115 F 1 2 cup honey 3 Tbsp firmly packed brown sugar 2 packages dry yeast 1 cup instant nonfat dry milk 2 Tbsp butter melted and cooled 1 egg lightly beaten 1 tsp salt 2 cups bread flour 5 to 6 cups whole wheat flour In a large mixer with dough hook attachment combine warm water honey brown sugar and yeast Mix lightly and let sit until bubbly about 5 minutes Stir in nonfat dry milk butter and egg Turn mixer on low Add bread flour and salt Scrape down the sides of the bowl with a rubber spatula Add enough wheat flour to make a soft dough Knead in the mixer for 7 8 minutes or turn dough out onto a floured surface and knead by hand for 10 minutes The dough should be smooth and elastic Place in a greased bowl lightly oil the top of the dough and cover Let rise in a warm draft free environment for at least 1 hour or until dough doubles in size Preheat oven to 350 F on Convection Bake Punch down dough and place on a floured surface Divide dough in half Roll half of the dough with a rolling pin into an 8 x 13 x 1 rectangle Roll dough from the 8 side lengthwise as if making a jellyroll until a loaf forms Press to release air bubbles and pinch edges to seal Repeat with other half of dough Place the loaves seam side down in two greased 9 x 5 loaf pans Bake on rack position 2 until loaves rise and brown and bread sounds hollow when tapped on the bottom about 30 35 minutes Remove from loaf p
61. vity only and heat is circulated by the convection fan It is an electric element and needs a preheat of about 10 minutes in order to cook foods correctly Center the broiler pan under the broiler for best results This mode is best for fish that would normally flake apart when flipped or for thin cut vegetables Garlic bread works well on this mode too as the butter seeps into the bread while it browns on top Larger cuts of meat and poultry are best on Standard Broil SELECTING A BAKING MODE Why Use Pure Convection Pure Convection uses a third heating element that surrounds the convection fan in the back of the oven The oven s baffle and filter separates the food from the heat source The filter purifies the heated air as it is pulled in through the fan and then across the element It eliminates any transference of flavors from one food to the next The baffle redirects the heated air to eliminate hot or cold spots in your oven cell Direction of Air Flow NO A 0 0 Diagram of Pure Conv airflow Rack Positions Here are a few benefits of cooking with convection 1 Each rack position will heat more evenly allowing you to successfully cook on more than one rack at a time The filter across the convection fan keeps the oven running cleaner by trapping grease Roasting in Pure Convection provides quick browning to lock in the juices for a moist and flavorful roast No basting is necessary when roasting on Pure Conve
62. with nonstick spray Place 1 cup of sauce in bottom of pan Place 3 noodles to cover sauce Place 14 of the spinach in a layer on top of pasta Then add 1 4 of carrot in a layer on top of the spinach Add 1 4 of the artichokes in a layer on top of the carrots Place 1 cup of sauce over artichokes Repeat this process two more time starting with the pasta and ending with the pasta Add the last layer of sauce over the pasta Sprinkle with mozzarella cheese Cover with foil Place in the oven and bake for 40 minutes Remove foil cover and bake for an additional 10 minutes uncovered or until cheese is brown and bubbly on top Serves 8 WILD RICE STUFFED GORNISH GAME HENS WITH BING GHERRY SAUCE STUFFING GAME HENS BING CHERRY SAUCE 1 cup wild rice 4 game hens about 1 2 1 pound each 1 can pitted Bing or dark cherries in syrup 2 Tbsp butter 2 Tbsp butter melted 2 cups chicken stock Ya cup celery minced 2 Tbsp olive oil Va tsp salt 14 cup onion minced 1 Tbsp salt Dash of pepper Ys cup carrot minced 2 tsp pepper Va tsp ground allspice Ya cup red bell pepper minced l 2 tsp ground nutmeg V cup chicken stock 1 tsp arrowroot 1 tsp dried thyme 2 Tbsp Grand Marnier 1 tsp dried rosemary Bring a pot of water to a boil Cook wild rice in water until tender about 20 minutes The rice will almost split in two and one side will bend back when it is done While the rice is cooking melt butter in a saut pan Add celery oni
63. xture inside each pan shaking the pan to coat the sides Save the remaining half for the top of the loaves In a large mixing bowl add peeled bananas Mash the bananas using a fork or a potato masher Add butter and sugar stirring to mix Add eggs one at a time mixing in each before adding the next Add vanilla In a medium sized mixing bowl combine flour baking soda and salt Add to banana mixture slowly and mix completely Pour batter into prepared loaf pan Sprinkle remaining cinnamon and sugar mixture on top of the batter Bake until golden brown or until a toothpick inserted in the middle comes out clean about 55 60 minutes Makes 2 loaves about 10 12 slices each GARLIC BREAD 1 cup butter softened 5 6 cloves garlic mashed 1 large shallots minced 1 2 lemon peel finely chopped Va V cup fresh Italian parsley 1 large loaves French bread cut in half lengthwise In a large food processor combine butter garlic shallots lemon peel and Italian parsley Evenly spread butter mixture over French bread halves Adjust rack to position 3 counting up from the bottom Turn on broiler and broil bread until golden brown about 1 2 minutes Watch the bread carefully as it will burn quickly Slice and serve warm Makes 1 cup compound butter Serves 6 HONEY WHEAT BREAD This slightly sweet wheat bread turns out beautifully on Dacors Convection Bake mode It rises nicely and has a crispy crust on the bottom 2 Va c
64. you do not have a warming oven let the dough rise in your oven with only the halogen lights on The lights will emit just enough heat to rise the dough Makes 2 baguettes MAIN ENTREE RECIPES PURE CONVECTION PRIME RIB ROAST This roast cooks best on Pure Convection because it will cook faster and give the roast a beautiful sear Be sure to raise the roast on a V shaped rack so the convection air can circulate around the meat Approximate Prep time 10 minutes Approximate Cook time About 24 25 minutes per pound 6 pound rib roast boned and retied this makes carving easier Ya cup olive oil 1 Tbsp coarse ground kosher salt 1 Tbsp coarse ground black pepper V2 cup fresh rosemary chopped plus two whole sprigs 10 cloves garlic 5 cloves minced 5 cloves slivered Preheat oven to 350 F on Pure Convection Place one rack in the number 2 position and remove all others Poke the slivered garlic into the roast Make a rub out of the chopped garlic olive oil and rosemary Rub on the roast to coat Salt and pepper to taste Spray the roasting pan with nonstick cooking spray and place two sprigs of fresh rosemary in the bottom of the pan Place the roast on a rack tall enough so that most of the roast is above the sides of the roasting pan The roast should be placed fat side up Roast at 350 F for about 2 2 to 3 hours or until internal temperature reaches 145 F for medium rare 160 F for medium or 170 F for well d

Dacor ECS136 Epicure Stainless Steel Electric Single Oven

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