Dacor MORD230 Using the Meat Probe Dehydrating/Defrosting, Important details about the meat probe

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Operating Your Oven

Using the Meat Probe (Continued) Dehydrating/Defrosting

Important details about the meat probe:

•You must select the specific cooking mode (BAKE, CONV BAKE, PURE CONV or CONV ROAST) before you press the PROBE key.

•When using the meat probe feature the preheat cycle is disabled. For best results, select the mode and allow the oven to preheat prior to starting the meat probe feature.

•The meat probe function will automatically cancel after 30 seconds if the meat probe is not connected.

The meat probe symbol will flash on the display.

•The meat probe feature takes precedence over the delay timed cooking feature. The oven will continue to cook the meat until it reaches the selected meat probe temperature regardless of the STOP TIME or DURATION setting, then go into hold mode.

USDA Minimum Safe Internal Cooking Temperatures for Various Foods

GROUND MEAT AND MEAT MIXTURES

Beef, Pork Veal, Lamb

160°F

 

 

Turkey, Chicken

165°F

FRESH BEEF, VEAL AND LAMB

Medium Rare

145°F

 

 

Medium

165°F

 

 

Well Done

170°F

 

 

POULTRY

Chicken & Turkey, whole

180°F

(temperature taken in thigh)

 

 

 

Poultry breasts, roast

170°F

 

 

Poultry thighs, wings, legs

180°F

 

 

Duck and Goose

180°F

 

 

Stuffing

165°F

 

 

 

FRESH PORK

Medium

 

160°F

 

 

 

Well Done

 

170°F

 

 

 

 

HAM

Fresh (raw)

 

160°F

 

 

 

Pre-cooked (reheat)

 

140°F

 

 

 

Your oven can be used to dehydrate or defrost foods at low heat settings in the Pure Convection mode.

warning

To avoid food poisoning, cook meats immediately after defrosting them.

To dehydrate or defrost foods:

1.Adjust the racks to the appropriate level.

2.Place the food on the center of the oven rack. (If you are dehydrating, prepare food as recommended, then place it on a drying rack.)

3.Press the PURE CONV key.

4.To defrost meats, enter the temperature up to 150°F on the keypad. To dehydrate, start by setting the temperature according to the table below. When dehydrating, you may need to experiment with higher temperatures.

5.Press START.

Food Type

Dehydrating Temperature

 

 

Fruit

100°F

 

 

Vegetables

125°F

 

 

Meat

150°F

 

 

Dacor recommends that you use one of the timers to time the process.

Dehydrating Tips

Equipment Recommended:

•Half sheet pan or jelly roll pan with ½” rim all the way around

•Baking rack that fits inside the half sheet pan

•Cheesecloth

•4 quart sauce pot with lid

•Steamer basket that fits inside 4 quart saucepan. One that is perforated and opens up will work well.

•Slotted spoon

•Paper towels

•A sharp knife

NOTE: The minimum safe internal cooking temperatures are subject to change. There are changes in bacteria and the temperatures required to eradicate them. For the most current information, contact the USDA.

USDA Meat and Poultry Hot Line: Phone: (800) 535-4355 www.fsis.usda.gov

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Contents USE and Care Manual Renaissance Wall Oven Ta b l e o f C o n t e n t sDacor, all rights reserved Important Safety Instructions Important Information About Safety InstructionsSafety Symbols and Labels For service and warranty information seeGeneral Safety Precautions Control Panel Getting to Know Your OvenModel Identification Parts of the Oven Getting to Know Your Oven Display Symbols Control Panel LayoutGetting to Know Your Oven Before Your Cook Control Panel SettingsOperating Your Oven Racks To Insert the Standard Oven RacksTo Remove the Standard Oven Racks To Insert Your GlideRack Oven RackStarting Your Oven To disable or enable the 12 hour timer feature Lock-Out FeatureHour 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 modesConvection Roast BroilConvection Broil Broiling TipsTimers 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 the 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 Cooking10% 10 25% 10% 20%Care and Cleaning Your Oven’s Self-Clean FeatureHow to Use the Self-Clean Feature About the Self-Clean CycleSetting the Oven to Self-Clean at a Later Time Cleaning the ExteriorCleaning the Interior Meat Probe Broil PanOptional Roast/Broil Pan with V Shaped Rack Optional Baking StoneReplacing the Light Bulbs To replace the light bulbs, follow these stepsPart and Accessories Before You Call for Service Problem Solution GuideWhile oven is in use Error code appears and stays Call for serviceCannot set clock Turn off oven to set clockWarranty and Service Product MaintenanceWarranty Getting HelpPage Business Reply Mail Warranty Information
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