Sears EORD230 manual Understanding the Various Oven Modes Convection Roast, Convection Broil

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Operating Your Oven

Understanding the Various Oven Modes (Continued)

Convection Roast

Your oven’s Convection roast mode uses a combination of the convection fan and heat sources above and below the food. It is best for rib roasts, turkeys, chickens, etc.

Roasting Tips

All baking modes can be used to roast in your oven.

However, the Convection roast mode is recommended to produce meats that are deliciously seared on the outside and succulently juicy on the inside in record time. Foods that are exceptional, when prepared in the Convection Roast mode, include: beef, pork, ham, lamb, turkey, chicken and cornish hens.

Always roast meats fat side up in a shallow pan, using a roasting rack. Always use a pan that fits the size of the food being prepared. The broiler pan and grill, accompa- nying the oven, can be used in most cases. No basting is required when the fat side is up. Do not add water to the pan. It will cause a steamed effect. Roasting is a dry heat process.

Poultry should be placed breast side up on a rack in a shallow pan that fits the size of the food. Again, the broiler pan and grill accompanying the oven can be used. Brush poultry with melted butter, margarine or oil before and during roasting.

When using the roast mode, do not use pans with tall sides. They interfere with the circulation of heated air over the food.

If using a meat thermometer, insert the probe halfway into the center of the thickest portion of the meat. For poultry, insert the thermometer probe between the body and leg into the thickest part of the inner thigh. To ensure an accurate reading, the tip of the probe should not touch bone, fat, or gristle. Check the meat temperature 2/3 of the way through the recommended roasting time. After reading the meat thermometer once, insert it ½ inch further into the meat, then take a second reading. If the second temperature registers below the first, continue cooking the meat.

Remove meats from the oven when the thermometer reg- isters 5 to 10°F below the desired temperature. The meat will continue to carry-over.

Allow roasts to stand 15 to 20 minutes after roasting in order to make carving easier.

Roasting times always vary according to the size, shape and quality of meats and poultry. Less tender cuts of meat are best prepared in Bake mode and may require moist cooking techniques. Use your favorite cookbook recipes.

Reduce spatter by lining the bottom of the roasting pan with lightly crushed aluminum foil.

Your oven offers two broil modes...

•Broil

•Convection broil

warning

•To avoid damage to the meat probe, remove it from the oven when using either of the broil modes. If the meat probe is connected the broil modes will not start. The meat probe symbol will flash when you attempt to start the oven in one of the broil modes with the meat probe connected.

•Use the Broil and Convection Broil modes only with the oven door completely closed.

Broiling is a quick and flavorful way to prepare many foods, including steaks, chicken, chops, hamburgers and fish.

Broil

Uses a top heat source. It is best for broiling smaller amounts of food.

Convection Broil

This mode uses a combination of the convection fan and a top heat source. It is best for items that do not need to be flipped such as, thinner cuts of meat, fish and garlic bread.

Broiling Tips

•It is normal and necessary for some smoke to be present to give the food a broiled flavor.

•Setting the timer is recommended to time the broiling process.

•Always use a broiler pan and grill to provide drainage for excess fat and grease. Doing so will reduce spat- ter, smoke and flare-ups.

•Start with a room temperature broiler pan for even cooking.

•Use tongs or a spatula to turn and remove meats. Never pierce meat with a fork because the natural juices will escape.

•Broil food on the first side for a little more than half of the recommended time, then season and turn. Season the second side just before removing the food from the oven.

•To prevent sticking, lightly grease the broiler grill. Excess grease will result in heavy smoke. For easier cleaning, remove the broiler pan and grill when removing the food.

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Contents Ta b l e o f C o n t e n t s Important Safety Instructions Getting to Know Your OvenBack Cover Dacor, all rights reserved Important Safety Instructions Important Information About Safety InstructionsSafety Symbols and Labels For service and warranty information seeGeneral Safety Precautions Model Identification Getting to Know Your OvenSingle Double Parts of the Oven Getting to Know Your Oven Display Symbols Control Panel LayoutGetting to Know Your Oven Operating Your Oven Control Panel SettingsBefore You Cook Racks To insert the standard oven racksTo remove the standard oven racks To insert your GlideRack oven rackStarting Your Oven Hour Timer Feature Lock-Out FeatureTo disable or enable the 12 hour timer Feature Common Problems When Using the Bake Mode Understanding the Various Oven ModesBake Three basic styles of cooking in an oven arePure Convection Convection BakeYour oven offers three convection cooking Modes For Pure Convection and convection bake ModesBroil Understanding the Various Oven Modes Convection RoastConvection Broil Timers Delay Timed Cooking FeaturesDelay Timed Cooking About the 3 Delay Timed SettingsAbout Hold Mode Using Delay Timed CookingUsing the Meat Probe To change the meat probe temperature During cookingTo change the cooking mode during meat Probe cooking To cancel meat probe operation while Oven is cookingUsing the Meat Probe Dehydrating/Defrosting Important details about the meat probeTo dehydrate or defrost foods Dehydrating TipsWhen you dehydrate Solving Discoloration ProblemsPreventing Tough Skins when Dehydrating Creating a Candied EffectSabbath Mode Setting Up the Sabbath FeatureThings to Know about Sabbath Mode ProofingAdjusting the Oven Temperature Food PlacementTo change the offset temperature Cooking TipsBest Use of Bake Ware High Altitude Cooking20% Shaped rack Grill Deep dish broil-boast ban One per kitCare and Cleaning Your Oven’s Self Clean FeatureHow to Use the Self Clean Feature About the Self Clean CycleCleaning the Exterior Self CleanSelf Cleaning Tips Setting the Oven to Self Clean at a Later TimeCleaning the Interior Meat Probe Broil PanOptional Roast/Broil Pan with V Shaped Rack Optional Baking StoneReplacing the Light Bulbs To replace the light bulbsPart and Accessories Description Dacor Part NumberBefore You Call for Service Problem Solution GuideBy the customer Call for service· SECURE. Door will unlock once oven has Warranty and Service WarrantyWhat Is Covered What Is Not CoveredPage Business Reply Mail Warranty Information

EORD230 specifications

The Sears EORD230 is a versatile kitchen appliance designed to meet the needs of modern home cooks. This electric oven and range model offers a perfect blend of functionality, style, and advanced technology, making it an essential addition to any kitchen.

One of the standout features of the EORD230 is its spacious oven capacity, which allows for cooking multiple dishes simultaneously. With a generous interior, it provides ample space for baking large casseroles, roasting meats, or preparing desserts, ensuring that family gatherings and special occasions are stress-free. The oven boasts multiple cooking modes, including bake, broil, and convection, allowing users to optimize their cooking methods depending on the recipe requirements.

The EORD230 is equipped with precision temperature controls, ensuring that meals are cooked to perfection every time. This feature eliminates guesswork, as the oven consistently maintains the desired temperature, whether simmering a delicate sauce or baking a crusty loaf of bread. Additionally, the model incorporates advanced heat distribution technology, which ensures uniform cooking results across all shelves.

For convenience, the EORD230 comes with an intuitive digital display and easy-to-use control knobs, allowing users to program cooking times and temperatures accurately. The self-cleaning feature adds an element of effortless maintenance, enabling users to keep the oven clean without the labor of manual scrubbing. This feature heats the oven to a high temperature, burning away food residues, which can be easily wiped clean afterward.

Safety is also a priority with the EORD230, which includes features such as an automatic shut-off option and a child lock mechanism. These attributes provide peace of mind for families, ensuring that the oven operates safely even when not attended.

In terms of design, the Sears EORD230 boasts a sleek, modern aesthetic that complements various kitchen styles. Its stainless steel finish not only enhances its visual appeal but also offers durability and resistance to stains and scratches.

Overall, the Sears EORD230 is an impressive combination of practicality, advanced cooking technologies, and thoughtful design, catering to both novice cooks and seasoned chefs alike. Whether preparing daily meals or hosting special events, this oven and range model promises to elevate the culinary experience in the home kitchen.
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