Dacor Wall Ovens manual Roasting Tips

Roasting Tips

1.Convert conventional roast recipes to Convection recipes by reducing the temperature 25˚ and the cooking time by 10-15%. If using the Dacor Guide, the temperature has been adjusted for you.

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.The Pure Convection™ Sear mode does not require a preheat. Place the food in a cold oven, then select the desired temperature. After the preheat cycle, this mode will raise the temperature 75˚ above the set temperature for the first 15 minutes after preheat to sear the roasted item. It will then automatically drop down to the set temperature for the remainder of the cooking time.

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

6.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 or Surround Roast mode.

7.Always use a meat thermometer to determine doneness if the meat probe provided with the oven is not used. The Dacor Guide covers some times and temperatures, but does not account for any temperature adjustments, changes in pan, and other unforeseen changes. 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.

8.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.

9.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.

10.There is no need to foil tent or cover roasted meats in the Pure Convection™ mode. If this is your preferred method of roasting, however, use Surround Roast rather than Pure Convection™ because the convection air will never reach the food and will not aid in roasting or searing.

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

12.Lining the roasting pan with foil makes for easy clean up.

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