Operating Your Range
•When using a optional baking stone, use rack position #3 for best results.
Broiling Tips
Broiling is a quick and flavorful way to prepare many foods, including steaks, chicken, chops, hamburgers and fish.
It is normal and necessary for some smoke to be present to give the food a broiled flavor.
•Dacor recommends that you set a timer to time the broiling process.
•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 remov- ing 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 the food is removed.
Roasting Tips
•Dacor’s optional roasting pan works particularly well and two of them will fit side by side in your oven.
•For roasting, Dacor’s optional “V” shaped rack and broil/roast pan works best to allow air circu- lation around the food.
•If using a cooking bag, foil tent or other cover, use convection bake mode. Adjust the recipe time and temperature as well.
•When using a meat thermometer, insert the probe halfway into the center of the thickest portion of the meat. For poultry, insert the ther- mometer 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 recom- mended roasting time. After reading the meat thermometer once, insert it 1/2 inch further into the meat, then take a second reading. If the second temperature registers below the first, continue cooking the meat.
•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 tech- niques. Follow your favorite cookbook recipes.
High Altitude Cooking
Due to the lower atmospheric pressure at higher altitudes, foods tend to take longer to cook. There- fore, recipe adjustments should be made in some cases. In general, no recipe adjustment is necessary for
| Baking | Sugar |
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teaspoon | each cup | |||
(feet) | teaspoon | |||
decrease | add: | |||
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| by: |
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3000 | ||||
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5000 | 10% | 10% | 20% | |
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7000 | 25% | 20% | ||
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