Dacor dacor Convection Roast, Multiple Rack Baking in Pure Convection Mode, Roasting Tips

Operating the Oven

Understanding the Various Oven Cooking Modes (cont.)

Pure Convection

The uniform air circulation provided by Pure Convection allows you to use more oven capacity at once. Use this mode for single rack baking, multiple rack baking, roast- ing, and preparation of complete meals. Many foods, such as pizzas, cakes, cookies, biscuits, muffins, rolls and frozen convenience foods can be successfully prepared on two or three racks at a time. Pure Convection is also good for whole roasted duck, lamb shoulder and short leg of lamb.

AIR FLOW

Multiple Rack Baking in Pure Convection Mode

•Typically, when baking on two racks, use rack posi- tions #1 and #3 or #2 and #4 (counting from the bottom up) for best results. When cooking a full meal, use rack positions #1, #3 and #5 for best results.

•When adapting a single rack recipe to multiple rack baking, it may be necessary to add to the baking time due to the extra bulk of the food in the oven.

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Convection Roast

Your range’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 successfully 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. 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 pro- cess.

•Poultry should be placed breast side up on a rack in a shallow pan that fits the size of the food.

•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 registers 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. Follow your favorite cookbook recipes.

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

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