Operating Your Oven
Using the Meat Probe (Continued) Dehydrating/Defrosting
Important details about the meat probe:
•You must select the specific cooking mode (BAKE, CONV BAKE, PURE CONV or CONV ROAST) before you touch the PROBE key.
•When using the meat probe feature the preheat cycle is disabled. For best results, select the mode and allow the oven to preheat prior to starting the meat probe feature.
•The meat probe function will automatically cancel after 30 seconds if the meat probe is not connected.
The meat probe symbol will flash on the display.
•The meat probe feature takes precedence over the delay timed cooking feature. The oven will continue to cook the meat until it reaches the selected meat probe temperature regardless of the STOP TIME or COOK TIME setting, then go into hold mode.
USDA Minimum Safe Internal Cooking Temperatures for Various Foods
Ground Meat and Meat Mixtures
Beef, pork, veal, lamb | 160°F |
Turkey, chicken | 165°F |
Fresh Beef, Veal and Lamb |
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Medium rare | 145°F | |
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Medium | 165°F | |
Well done | 170°F | |
Poultry |
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Chicken and turkey, whole | 185°F | |
(temperature taken in thigh) | ||
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Poultry breasts, roast | 170°F | |
Poultry thighs, wings, legs | 180°F | |
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Duck and goose | 180°F | |
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Stuffing | 165°F | |
Fresh Pork |
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Medium | 160°F | |
Well done | 170°F | |
Ham |
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Fresh (raw) | 160°F | |
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140°F | ||
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Your oven can be used to dehydrate or defrost foods at low heat settings in the Pure Convection mode.
warning
To avoid food poisoning, cook meats immediately after defrosting them.
To dehydrate or defrost foods
1.Adjust the racks to the appropriate level.
2.Place the food on the center of the oven rack. (If you are dehydrating, prepare food as recommended, then place it on a drying rack.)
3.Touch the PURE CONV key.
4.To defrost meats, enter the temperature up to 150°F on the keypad. To dehydrate, start by setting the temperature according to the table below. When dehydrating, you may need to experiment with higher temperatures.
5.Touch START.
Food Type | Dehydrating Temperature |
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Fruit | 100°F |
Vegetables | 125°F |
Meat | 150°F |
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Dacor recommends that you use one of the timers to time the process.
Dehydrating Tips
Equipment Recommended:
•Half sheet pan or jelly roll pan with ½” rim all the way around
•Baking rack that fits inside the half sheet pan
•Cheesecloth
•4 quart sauce pot with lid
•Steamer basket that fits inside 4 quart saucepan. One that is perforated and opens up will work well.
•Slotted spoon
•Paper towels
•A sharp knife
NOTE: The minimum safe internal cooking temperatures are subject to change. There are changes in bacteria and the temperatures required to eradicate them. For the most current information, contact the USDA.
USDA Meat and Poultry Hot Line: Phone: (800)
18