Roasting Tips

1.Convert conventional roast recipes to Convection recipes by reducing the temperature 25° and the cooking time by 10-15%.

2.It is recommended to use the meat probe provided with the oven to achieve both the proper cooking internal temperature and the optimal cooking time.

3.Always roast meats fat-side up, on a roasting rack, in a shallow pan. Use a pan that fits the size of the food being prepared a roasting pan with a V-shaped rack is recommended. No basting is required when the fat-side is up. It is not necessary to add water to the pan. Water causes a steam effect. “Roasting” is a dry-heat process.

4.Place poultry breast-side up in a shallow pan, on a rack, that fits the size of the food being cooked. Once again, you can use the broiler pan accompanying your oven. Brush poultry with melted butter or oil before roasting. This will help seal in juices and aid in the browning process of meats.

5.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 2-3” is fine if the roast is raised up on a “V-shaped rack.” This will catch any juices and still allow air circulation around the roast. If using a deeper pan, use the Convection Roast mode.

6.Always use a meat thermometer to determine doneness if the meat probe provided with the oven is not used. It is best to rely on actual temperature when roasting meats. Refer to The Proper Internal Temperature for Various Meats in this book for the best set points.

7.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 inaccurate readings). After taking an initial temperature reading, insert the probe 1-inch further. Take another reading. If the temperature registers below the first reading, continue cooking until desired temperature is reached.

8.It is okay to remove meats from the oven when the temperature reads 5-10° F below the desired temperature. The meat continues to cook after being removed. This is called “carryover” cooking and can be utilized for 10-15 minutes in order to make carving easier and to help meats retain their juices.

9.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 Convection Roast mode.

10.Roasting times always vary according to the size, shape and quality of meats and poultry. Less tender cuts of meat are best prepared in Convection Roast and may require moist cooking techniques. Please follow your favorite cookbook’s recipes for these dishes.

11.Lining your roasting pan with foil makes for easy clean up.

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Dacor Range Cooking manual Roasting Tips
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Range Cooking specifications

Dacor, a renowned name in luxury kitchen appliances, has redefined the art of cooking with its innovative range of cooking products. Designed for both culinary enthusiasts and professional chefs, Dacor ranges blend advanced technology with elegant aesthetics, offering a cooking experience that is both versatile and enjoyable.

One of the standout features of Dacor ranges is their precision cooking capabilities. Many models are equipped with Dual-Stacked Burners, which allow for precise heat control from a gentle simmer to a high sear. This versatility helps home chefs create a wide range of dishes with ease. The burners are designed to deliver uniform heat distribution, ensuring that every meal is cooked to perfection.

Dacor’s commitment to innovation is evident in its use of the latest cooking technologies. For instance, the addition of the Dacor’s exclusive "True European Convection" feature in its ovens guarantees even baking results. This technology utilizes a fan in conjunction with the heating elements to circulate hot air, reducing cooking times and enhancing flavor development. This is particularly beneficial for baking, where even heat is crucial.

Another notable feature is Dacor’s sophisticated built-in Sous Vide function, allowing cooks to prepare foods at precisely controlled temperatures for hours. This method locks in flavors, nutrients, and offers an incredible level of tenderness, making it a favorite among gourmet home cooks.

The design of Dacor ranges is equally impressive. Crafted with high-quality materials, the appliances boast a sleek, modern look that integrates seamlessly with upscale kitchen designs. The intuitive controls, often equipped with touch-screen technology, provide a user-friendly experience. Whether one is a novice or an expert in the kitchen, operating a Dacor range feels natural and straightforward.

Additionally, many Dacor ranges come equipped with smart technology, allowing users to monitor and control their cooking through a smartphone app. This feature enables cooks to start preheating their ovens remotely or receive alerts when their dish is ready, adding an element of convenience to meal preparation.

Safety is also a key priority in Dacor designs. Features such as automatic shut-off, cool-to-touch surfaces, and child locks ensure that cooking becomes not only a delightful experience but a safe one too.

In sum, Dacor ranges blend luxury with functionality. Their innovative technologies, such as Dual-Stacked Burners, True European Convection, Sous Vide cooking, and smart capabilities make them a standout choice for anyone serious about cooking. Coupled with elegant design and safety features, Dacor continues to elevate the culinary experience, making each meal an opportunity for creativity and enjoyment.
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