Instruction/ maintenance manual of the product Range Cooking Dacor
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Epicure R ange Cooking Guide 14923_Dacor 10/31/06 4:41 PM Page 1.
Sizzling, delicious, restaurant-style flavor right out of your own range! Y our new Dacor range offers the best of everything--an easy-to-control gas cooktop, the gentle and even heat of a convection oven, and a revoluntionary glass electric broiler with ribbon elements.
Quick Reference Guide . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 Selecting a Cooking Mode . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Main Entrees Black Pepper-Crusted New Y ork Strip Steaks with Béarnaise Sauce . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 36 Chicken Breasts Stuffed with Goat Cheese and Sundried T omatoes . . . . . . . . . . . . . . . . . . . . .
TO SET THE CLOCK: • Press CLOCK on control panel. • Enter time using keypad numbers to set time. Press Start. TO COOK IN BAKE, PURE CONVECTION TM , CONVECTION BAKE, OR CONVECTION ROAST : • Press desired cooking mode.
PURE CONVECTION TM This mode uses the third element and convection fan only . It is best for light colored and delicate baked goods. Lower the oven tempera- ture by 25 degrees. For baking time, use the lowest stated time in the recipe and add more time if necessary .
Dacor’ s Pure Convection ™ , simply the very best convection system available today , it is a total approach to cooking. Use this cooking mode when preparing complete meals, and for single or multi-rack baking and roasting. T emperatures can be set in five- degree increments, from 100-555˚F .
1. In all ovens, oven rack positions count up from the bottom, rack 1 is the bottom; rack 5 is the top. Adjust rack positions be fore you preheat the oven. 2. Oven temperatures range from 100˚- 555˚, and can be set at 5-degree increments. 3. Always allow the oven to preheat fully before adding food.
Baking Tips 5 18. T o check an egg-leavened cake’ s doneness (angel food, chiffon, sponge, etc) press gently with your finger in the center or in a fold on the top of the cake.
6 Mul ti-R ack Baking Tips 1. Always use the Pure Convection ™ mode unless otherwise stated. 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 co okies and cakes.
R oasting Tips 7 1. Convert conventional roast recipes to Convection recipes by reducing the temperature 25° and the cooking time by 10-15%. 2. It is recommended to use the meat probe provided with the oven to achieve both the proper cooking internal temperature and th e optimal cooking time.
8 Holid a y Roasting Tips T The following are a few 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 the fabulous turkey sandwiches for the days after the holidays.
Other helpful R oasting Tips 9 1. Spray roasting rack and roasting pan with nonstick cooking spray . This will make cleaning up easier . 2. Rinse the turkey with cold water and then pat dry with paper towels. 3. An olive oil rub helps seal in the juices and aids in browning the turkey .
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.
ER30/ER48 Comp anion Oven Notes 11 The ER48 includes a companion oven- which is a fully featured, self- cleaning oven. Following are a notes about cooking with these ovens: • Since the oven’ s capacity is much smaller , you may find that cook times are much lower .
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BAKED ITEM TYPE OF PREP AR A TION TYPE OF P AN(S) RECOMMENDED MODES TEMP . APPROX. TIME ANGEL FOOD CAKE boxed or homemade 10” tube pan Pure Conv 350˚ 30-35 min AU GRA TIN POT A TOES homemade 9”x1.
BAKED ITEM TYPE OF PREP AR A TION TYPE OF P AN(S) RECOMMENDED MODES TEMP . APPROX. TIME CORNBREAD boxed or homemade 8”x8” metal or glass pan Conv Bake 375˚ 25-30 min CREAM PUFFS, ECLAIRS, PROFITE.
BAKED ITEM TYPE OF PREP AR A TION TYPE OF P AN(S) RECOMMENDED MODES TEMP . APPROX. TIME POT A TOES, ROASTED 1” pieces, homemade 9”x13” glass or metal baking pan Pure Conv 375˚ 30 min POUND CAKE.
FOOD ITEM P AN SIZE & TYPE NO. OF P ANS BEST R ACK MODE RAC K CONV TEMP . (F) CONV TIME (MIN) 12” ROUND FROZEN PIZZA cookie sheet 2 Conv Bake (rotate halfway through) 2,4 375˚ 25-30 min BACON r.
ROA STED ITEM SIZE RECOMMENDED PA N MODE TEMP APPX TIME MINI SAFE TEMP* POUL TRY CHICKEN 3-4 LB. FL YER 2-3 lbs. roasting pan with v-shaped rack Pure Conv 350˚ 45-50 min 180 in the thigh CHICKEN 5-6 LB. ROASTER 3-5 lbs. roasting pan with v-shaped rack Conv Roast 350˚ 1 1/2 hrs 180 in the thigh CHICKEN PIECES, BONE-IN, SKIN-ON 1/4 lb.
ROA STED ITEM SIZE RECOMMENDED PA N MODE TEMP APPX TIME MINI SAFE TEMP* ST ANDING RIB ROAST 7-8 lbs roasting pan with v-shaped rack Pure Conv 325˚ 1 1/2-2 hrs 145 ST ANDING RIB ROAST 10-15 lbs. roasting pan with v-shaped rack Pure Conv 325˚ 2 1/2- 3 hrs 145 VEAL LOIN, BONED AND ROLLED 3-5 lbs.
ROA STED ITEM SIZE RECOMMENDED PA N MODE TEMP APPX TIME BELL PEPPPERS 4 each rimmed cookie sheet Conv Roast 400˚ 20-25 min BROCCOLI 1 lb. rimmed cookie sheet Conv Roast 400˚ 10 min BRUSSELS SPROUTS 1 lb.
FOOD SIZE PA N TYPE RAC K POSITION MODE TEMP . APPROX. TIME BACON, SLICED 1/2 lb- about 8 rimmed cookie sheet 4 Conv Bake 500˚ 2-3 min per side BEEF FLANK STEAK 3-4 oz flat broil pan 4 Broil 555˚ 2-.
Appetizers and Side Dish R ecipes 14923_Dacor 10/31/06 4:41 PM Page 25.
RECIPES 22 Bals amic Roasted Pot a toes and V eget ables W as abi Cr ab Appetizers 1 frozen puff pastry sheet, thawed Nonstick cooking spray 1 large egg, slightly beaten 8 ounces lump crab meat, picked through for shells 1 teaspoon wasabi Preheat oven to 350 ° on Pure Convection ™ .
Mini Mea tballs in Saffron Sauce 8 ounces ground pork 8 ounces ground veal or beef 1/4 cup chopped flat leaf parsley 2 garlic cloves, minced 1 large egg, beaten to blend 1 1/2-inch-thick slice French .
RECIPES 24 Pork Sa t a y Skewers with Hot & Sweet Sauce 2 T ablespoons minced onions 3 T ablespoons vegetable oil 2 T ablespoons oyster sauce 2 T ablespoons sesame seeds, toasted Zest and juice of.
Soups and Salads 14923_Dacor 10/31/06 4:41 PM Page 29.
26 RECIPES But ternut Squash Soup 1 onion, thinly sliced 1 butternut squash, cut in half, lengthwise, and scoop out pulp, reserving seeds (about 2-2 1/2 pounds) Salt and pepper to taste 2 T ablespoons.
27 RECIPES C green Minestrone 4 slices bacon, chopped 1 onion, chopped 1 carrot, cut into 1/2“ rounds 1 celery rib, small diced 2 zucchini, cut in half lengthwise, then 1/2“ diced 1 cup green bean.
RECIPES 28 R oasted Pear Salad with Bab y Greens, Bl ue Cheese and R oasted W alnuts 2 pears, peeled, halved and cored 2 T ablespoons honey 1 T ablespoon vegetable oil Salt and pepper , to taste 1 bag.
Breads 14923_Dacor 10/31/06 4:41 PM Page 33.
RECIPES 30 Apple Br an Muffins 1 T ablespoon unsalted butter 2 cups chopped granny smith apple (peeled, seeded & coarsely diced) 1 cup all purpose flour 1 cup whole wheat flour 2 cups oat bran 3/4 cup packed light brown sugar 4 teaspoons ground cinnamon 2 teaspoons baking soda Adjust oven racks to positions 2 and 4.
31 RECIPES Apricot Coffee Cake 2 1/2 cups all purpose flour 1 1/2 cups packed light brown sugar 1/2 teaspoon salt 2/3 cup cold unsalted butter , cut into cubes 2 teaspoons baking powder 1/2 teaspoon b.
RECIPES 32 Banana Mac adamia Nut Bread 1/2 cup unsalted butter , softened 1 cup granulated sugar 3 ripe bananas, peeled 2 large eggs 1/4 cup milk 1 teaspoon vanilla 2 cups all purpose flour 1 teaspoon.
RECIPES 33 Cr anberr y Oa tmeal Scones 1 3/4 cup all purpose flour 2 teaspoons baking powder 3/4 cup oatmeal 3 T ablespoons plus 1 T ablespoon superfine or granulated sugar 4 T ablespoons of cold unsa.
RECIPES 34 But ter top White Bread L oa ves 2 packages active dry yeast 1/2 cup lukewarm water (95-100°) 2 1/2 cups buttermilk, warmed (95-100°) 1/4 cup granulated sugar 7 cups bread flour , more if necessary 1/4 cup unsalted butter , softened plus 3 T ablespoons, melted 2 teaspoons salt Adjust oven rack to position 2.
MAIN DISHES 14923_Dacor 10/31/06 4:41 PM Page 39.
36 RECIPES 1 cup fresh goat cheese (about 4 ounces) 2 T ablespoons fresh basil, chopped 2 T ablespoons Italian parsley , chopped 4 oil-packed jarred sundried tomatoes, drained and diced 4 boneless, sk.
RECIPES 37 Chilean Seabas s with T ropic al F ruit Salsa 4 Chilean sea bass fillets, about 4 ounces each 2 T ablespoons unsalted butter Salt and pepper , to taste T ropical Fruit Salsa: 3 large mangos.
RECIPES 38 Pure Convection tm roasted turkey 15-25 lb. fresh turkey 3/4 cup olive oil 2 T ablespoons chopped fresh rosemary , plus 2 whole sprigs 1 T ablespoon chopped fresh thyme 2 T ablespoons chopp.
RECIPES 39 R oasted V eget able strudel with R ed Pepper Sauce 1 zucchini, large diced 1 small eggplant, large diced 2 portabella mushrooms, small diced 3 garlic cloves, chopped 1 T ablespoon olive oi.
RECIPES 40 R oasted V eget able and F our Cheese Pizza Dough: 1 1/4 cups warm water 1 T ablespoon active dry yeast 1/4 teaspoon granulated sugar 1 T ablespoon olive oil 3 cups all purpose flour 1 teaspoon salt For Dough: Place yeast, water and sugar in a bowl.
2-rib tied prime beef rib roast (from small end; about 4 1/2 pound trimmed) 1 T ablespoon olive oil Salt and pepper , to taste For vegetables 2 T ablespoons vegetable oil 16 pearl onions, peeled and t.
Chicken Pot Pie 1 sheet frozen puff pastry , thawed 1 T ablespoon unsalted butter 1 cup celery , small diced 1/3 cup onions, minced 1 cup white wine 2 T ablespoons flour 1 1/2 cups chicken broth 1 cup.
RECIPES 43 Spinach Souffle with Shallots and Smoked Chedd ar 2 1/2 cups whole milk 6 T ablespoons unsalted butter , divided 1/4 cup all purpose flour 4 large eggs, whites and yolks separated 1 cup cho.
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Des ser ts 43 14923_Dacor 10/31/06 4:41 PM Page 49.
T offee Crunch Cookies 2 cups all purpose flour 1 teaspoon baking soda 1 teaspoon salt 2 sticks (1 cup) unsalted butter , softened 3/4 cup granulated sugar In a small bowl, stir together flour , baking soda and salt.
RECIPES Peach and Pist achio T ar t Filling 1 (8 ounce) package cream cheese 1/2 cup granulated sugar 1 T ablespoon lemon juice 2 teaspoon grated lemon zest 1 cup whipping cream T art Crust 2 cups all.
Double Crusted Peach and Bl ueberr y Pie 3 1/2 cups all purpose flour 2 teaspoons salt 1 T ablespoon granulated sugar 2 cups unsalted butter , cut into cubes 6 ounces ice cold water with a dash of cid.
Pumpkin Spice Sheet Cake with Cream Cheese F rosting RECIPES 2 1/2 cup all purpose flour 2 1/2 teaspoons baking powder 1/2 teaspoon salt 1 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/4 teasp.
Por t-Glazed Str awberr y Cheesec ake RECIPES 1 quart strawberries, hulled and sliced 1/4 cup granulated sugar 1/4 cup port For Crust: 70 V anilla wafers (8 1/2 oz), finely ground in a food processor .
MUL TIPLE R A CK MEALS 43 14923_Dacor 10/31/06 4:41 PM Page 55.
RECIPES BACON-WRAPPED BEEF TENDERLOIN & HERB STUFFING 5 garlic cloves, chopped 2 T ablespoons chopped flat leaf parsley 1 T ablespoon chopped fresh thyme 1 cup plain dry breadcrumbs 2 T ablespoons.
RECIPES PECAN SABLES 1 1/4 cups all purpose flour 1 cup finely chopped toasted pecans 1/4 teaspoon baking powder 1/8 teaspoon salt 1/2 cup (1 stick) unsalted butter , room temperature 2/3 cup powdered sugar 1/2 teaspoon vanilla extract 1 large egg yolk Mix flour , pecans, baking powder , and salt in medium bowl.
Baked Rig a toni with Sausage and Mushrooms R oasted Cherr y T oma to & F resh Herb F occaccia R oasted F ennel, Green Beans and Shallots Rich Chocola te T ar t BAKED RIGA TONI WITH SAUSAGE AND MUSHROOMS 1 (25 ounce) jar red pasta sauce 1 (8.
RECIPES ROASTED FENNEL, GREEN BEANS AND SHALLOTS 2 large fresh fennel bulbs, trimmed and cut into 1/2 inch strips 3/4 pound shallots, peeled, quartered 2 T ablespoons olive oil 1 pound fresh green beans, trimmed Salt and pepper , to taste Cut fennel bulbs lengthwise in half.
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PROBLEM POSSIBLE CAUSE REMEDY COOKIES AND BISCUITS BURNED A T THE BOTTOM Oven door opened too often Dark, absorbent pan was used Incorrect rack position being used Standard Bake or Convection Bake mode is being used Pan is too large and too close to element Set minute timer to shortest recommended time and look through window to check done- ness.
58 PROBLEM POSSIBLE CAUSE REMEDY COOKIES ARE TOO CHEWY T oo much egg High sugar and liquid, but low fat content Overmixed Decrease egg content Increase fat content Do not overmix when adding flour PIE.
3 teaspoons = 1 T ablespoon 1 T ablespoon = 1/2 fluid ounce 4 T ablespoons = 1/4 cup 1 cup = 8 fluid ounces 5 1/3 T ablespoons = 1/3 cup 1 cup = 1/2 pint 8 T ablespoons = 1/2 cup 2 cups = 1 pint 1 pin.
www .dacor .com Dacor 1 4 40 Bridge G ate Drive Diamond B ar , CA 9 176 5 Dea ler: 800 .772.7778 Cor p . Offic e : 800 .793.0093 Fax : 626 .441.9632 L65571 051806 100849 102406 14923_Dacor 10/31/06 4:.
An important point after buying a device Dacor Range Cooking (or even before the purchase) is to read its user manual. We should do this for several simple reasons:
If you have not bought Dacor Range Cooking yet, this is a good time to familiarize yourself with the basic data on the product. First of all view first pages of the manual, you can find above. You should find there the most important technical data Dacor Range Cooking - thus you can check whether the hardware meets your expectations. When delving into next pages of the user manual, Dacor Range Cooking you will learn all the available features of the product, as well as information on its operation. The information that you get Dacor Range Cooking will certainly help you make a decision on the purchase.
If you already are a holder of Dacor Range Cooking, but have not read the manual yet, you should do it for the reasons described above. You will learn then if you properly used the available features, and whether you have not made any mistakes, which can shorten the lifetime Dacor Range Cooking.
However, one of the most important roles played by the user manual is to help in solving problems with Dacor Range Cooking. Almost always you will find there Troubleshooting, which are the most frequently occurring failures and malfunctions of the device Dacor Range Cooking along with tips on how to solve them. Even if you fail to solve the problem, the manual will show you a further procedure – contact to the customer service center or the nearest service center
