Dacor ERD30, ERD36, ERD48, ERD60 manual Roasted Vegetable Guidelines

Roasted Vegetable Guidelines

Food	Preparation	Mode/Temp (˚F)	Cooking Time
ASPARAGUS	Snap off woodsy stem.	Pure Conv	10 min
	Blanch in boiling water for 3-4 minutes.	400˚
BEETS	Wrap in foil.	Standard Bake	1 hour
	Peel after roasting.	350˚
BRUSSELS SPROUTS	Lightly grease casserole dish.	Pure Conv	45 min
		400˚
EGGPLANT	Lightly grease casserole dish-	Pure Conv	10-15 min
	cube or slice	400˚
	Lightly grease casserole dish.	Pure Conv	15-20 min
FENNEL		375˚
FRESH BABY CARROTS/	Peel and trim-	Pure Conv
	leave whole or cube.		30-35 min
PARSNIPS		350˚
GARLIC-WHOLE BULB	Cut top off. Drizzle with olive oil,	Standard Bake	30-35 min
	salt & pepper. Cover with foil.	350˚
GREEN BEANS	Lightly grease casserole dish.	Pure Conv	20-25 min
		350˚
NEW POTATOES	Scrub & trim or cube.	Pure Conv	40-45 min
	Lightly grease casserole dish.	375˚
ONIONS	Peel & cube. Wrap in foil.	Standard Bake	40-45 min
	Drizzle with olive oil, salt & pepper.	350˚
POTATOES-BAKING SIZE	Scrub potato, poke with fork in center.	Pure Conv	1 hour 15 min
1/2 LB. EACH	Place directly on oven rack.	375˚
SQUASH BUTTERNUT, ACORN,	Halve squash. Rub with vegetable oil.	Pure Conv	20-25 min
PUMPKIN	Place cut side down on cookie sheet.	375˚
	Slice and toss in olive oil & fresh herbs.	Pure Conv
TOMATO	Place in single layer on baking rack inside		25-30 min
		350˚
	of cookie sheet.
TURNIPS	Wrap in foil.	Standard Bake	1 hour
	Peel after roasting.	350˚
ZUCCHINI &	Cut lengthwise into 1/4” slices. Place in	Pure Conv
	lightly greased casserole dish or on cookie		40-45 min
YELLOW SQUASH		350˚
	sheet in a single layer.

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