Dacor Comprehensive Oven Manual for Wall Ovens: Usage, Features, and Convection Cooking Instructions

Deluxe Features

Roasting

When you press the ROASTING key on the main menu, the ROASTING menu appears.

S UPPER		12:25 PM
		SELECT A ROASTING MODE
PURE	PURE	SURROUND	CONV	SURR CONV
CONV/SEAR	CONV	ROAST	ROAST	ROAST	HELP

Roasting Modes:	Description:	Jump-in temperature:
PURE CONVECTION™	The browning process sears the surface of the	Jump-in temperature: 350°F.
SEAR	meat to keep the natural juices from escap-
	ing. In Pure Convection™ Sear mode, the
	oven cooks the meat 75°F higher than set
	temperature for the first 15 minutes. This
	mode is best for game hens, chickens, stuffed
	and un-stuffed turkeys, turkey breasts, pork
	tenderloin, and pork loins.
PURE CONVECTION™	Uses only convection heat. No other heat	Jump-in temperature: 325°F.
	sources are used. Best for whole roasted
	duck, lamb shoulder, and short leg of lamb.
SURROUND ROAST	Uses heat sources that are above and below	Jump-in temperature: 375°F.
	the food. Best for half and whole cooked
	hams, rack of veal, and rack of lamb. When
	braising in the oven, cover foods with foil if
	necessary.
CONVECTION ROAST	Uses a combination of convection cooking and	Jump-in temperature: 350°F.
	a heat source below the food at the same
	time. Best for rib roasts, boned and rolled
	loins, and oven-braised meat and poultry that
	are covered.
SURROUND	Uses a combination of convection cooking and	Jump-in temperature: 350°F.
CONVECTION ROAST	heat sources above and below the food. Best
	for meatloaf and fish fillets. This mode pro-
	vides the quickest sear and is best for individ-
	ual, portion cut items that need browning on
	the top and to cook quickly.

30 Wall Oven