Operating the Oven

Important Details About Meat Probe Use

•You must select the specific cooking mode (BAKE, CONV BAKE, PURE CONV or CONV ROAST) before you press the PROBE key.

•When you press the PROBE key the preheat cycle is disabled and the amount of time required to heat the oven is extended. For best results, select the cooking mode and allow the oven to preheat prior to pressing the PROBE key and putting the meat in the oven.

•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

 

Medium rare

145°F

Medium

165°F

 

 

Well Done

170°F

 

 

POULTRy

 

Chicken/turkey, whole (temp taken in thigh)

180°F

 

 

Poultry breasts, roast

170°F

 

 

Poultry thighs, wings, legs

180°F

 

 

Duck and goose

180°F

 

 

Stuffing

165°F

FRESH PORK

 

Medium

160°F

 

 

Well done

170°F

HAM

 

Fresh (raw)

160°F

 

 

Pre-cooked (reheat)

140°F

 

 

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 Hotline:

Phone: (800) 535-4355

www.fsis.usda.gov

Dehydrating/Defrosting

Your range 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.Press the PURE CONV key.

4.To defrost meats, enter the temperature, up to 150°F, on the number keypad. To dehydrate, start with the temperature setting below. When dehydrating, you may need to experiment with higher temperatures.

5.Press START · CONTINUE.

Food Type

Dehydrating Temperature

Fruit

100°F

 

 

Vegetables

125°F

Meat

150°F

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

When you dehydrate:

1.Wash and remove excess moisture from all fruits and vegetables before dehydrating.

2.Cut fruits and vegetables into uniform pieces.

3.You can add honey, spices, lime juice or orange juice to give the fruit a different flavor.

4.It is best to dehydrate on a baking rack with a pan underneath to catch any juices. If using a rack when dehydrating small fruit, put cheesecloth over the rack to allow for maximum air circulation and to prevent the fruit from sticking to the rack.

5.Place the food onto the center of the oven rack.

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