Dacor Convection Oven Roasting Tips
1.Convert conventional Standard Bake recipes to Convection recipes by reducing the temperature 25 degrees and the cooking time by
2.Always roast meats
3.Place poultry
4.Tall- sided pans are not recommended when roasting in convection. They interfere with the oven’s heated air circulation over the food. A rim of
5.When using a meat thermometer, insert the stem part of the thermometer halfway into the center of the roast’s thickest portion. For poultry, insert stem (between the body and leg) into the thickest part of the inner thigh. Avoid touching bone, fat or gristle with the probe’s tip (It will give you inaccurate readings). After taking an initial temperature reading, insert the probe a 1/2” further. Take another reading. If the temperature registers below the first reading, continue cooking until desired temperature is reached.
6.It is okay to remove meats from the oven when the temperature reads
7.There is no need to foil tent or cover roasted meats in the Pure Convection™ mode. If this is your preferred method of roasting, how- ever, use Standard Bake rather than Pure Convection™ or Convection Bake because the convection air will never reach the food and will not aid in roasting or searing.
8.Roasting times always vary according to the size, shape and quality of meats and poultry. Less tender cuts of meat are best prepared in Standard Bake and may require moist cooking techniques. Please follow your favorite cookbook’s recipes for these types of dishes.
9.Lining your roasting pan with foil makes for easy clean up.
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