New Style Wall Ovens
Wall Oven Table of Contents
Breads
Souffles
Beef/ Veal
Pork
Lamb
Poultry
Spring Dinner
Cozy Family Dinner
Mother’s Day Brunch
Pure Convection
Convection Bake
Surround Convection Bake
Surround Bake
Bake
Pure Convection Sear
Convection Roast
Surround Convection Roast
Surround Roast
Broil
MAX Broil
Convection Broil
Baking Tips
Recommended Bakeware
PAN Placement Tips
Multi-Rack Baking Tips
Tips for Baking a Multiple Rack Meal
Roasting Tips
Holiday Roasting Tips
Oven Cell Size Turkey SIZE-IN Pounds
Roasting Unstuffed Turkeys
There are TWO Ways to Safely Defrost a Turkey
Roasting Stuffed Turkeys
Holiday Turkey Tips
Other Helpful Roasting Hints
Foods That can be Broiled
Tips for Successful Broiling
Dacor Guide Settings
Layer Cake
15-18
Muffins
Breads
40-45
350 Hours
Pure Convection
Twice Baked
SHRIMP, RAW
Fresh Pizza
13 X
Artichokes
Eggplant
Fruits
Makes about 16 squares
Brownies
Variations
Sour Cream Bundt Cake
Bundt Cake
Batter Struesel Center Glaze
Teaspoon baking soda ⁄ 4 teaspoon ground cinnamon
Mascarpone Cheesecake
Cheesecake
For Crust For Filling For Topping
Serves
Creamy Nutella Cheesecake
Cheesecake in a Water Bath
Crust Filling
⁄ 2 cups chocolate cookie crumbs
Coffee Cake with Orange Glaze
Coffee Cake
Orange Glaze
⁄ 3-cup cold unsalted butter, cut into cubes
Cupcakes
Cupcakes
After Baking
Makes 2 dozen cupcakes
Cream Cheese Pound Cake with cherry sauce
Pound Cake
Makes 2- 9x5 loaves
Cherry Sauce
Angel Food Cake
Basic Angel Food Cake
Makes 1-10 inch cake about 12 slices
Layer Cakes 8-inch Rounds
Layer Cakes 2 8 round-Basic Yellow Cake Recipe
Cup cake flour ⁄2 teaspoon salt
Layer Cakes 9 x 13 x 2 pan
Cup all purpose flour
Teaspoons baking powder ⁄ 4 cups sugar ⁄ 2 teaspoon salt
Teaspoon ground cinnamon Eggs ⁄ 4 teaspoon ground nutmeg
Chocolate Raspberry Truffle Tart
Tarts
Crust 1ST Layer Filling 2ND Layer of Filling
⁄ 3 cup all purpose flour Cups frozen raspberries
Cobbler
Quart vanilla bean ice cream
⁄4 cup unsalted butter
Makes 6 servings
Blueberry Crisp
Fruit Crisp
Cream Puffs with Chocolate Pastry Cream
Eclairs/Cream Puffs
For Cream Puffs Chocolate Pastry Cream
Makes about 8 cream puffs
Puff Pastry Basic Recipe
Puff Pastry
Turnovers
Caramel Apple Turnovers
Makes 8 turnovers
Double-Crusted Fruit Pie
Double-Crust Cranberry Apple Pie
Pastry Filling
Creamy Pumpkin Pie
Single-Crusted Custard Pie
PIE Dough Filling Topping
Cup all purpose flour Ounce can pumpkin ⁄ 2 cups sour cream
Refrigerated Cookies, 1-2 racks
Lemon Almond Sugar Cookies
Makes about 2 dozen
Biscotti
Almond and Hazelnut Biscotti
Makes about 2 dozen biscotti
Macaroons
Chocolate Dipped Macaroons
Makes approximately 3 dozen cookies
Sally’s Oatmeal Raisin Cookies
Refrigerated Cookies, 3 racks
Refrigerated Cookies, 4 racks
Classic Chocolate Chip Cookies
Makes about 10 dozen
Best-Ever Peanut Butter Chocolate Chip Cookies
Frozen Cookie Dough, 1-2 Racks
Frozen Cookies, 3 racks
Sally’s Grandmother’s Ginger Snap Cookies
Makes 3 dozen
Frozen Cookies, 4 racks
Death by Chocolate Cookies
Makes 4 dozen cookies
Mexican Wedding Cookies
Frozen Cookies, 5-6 racks
Total Ingredients
⁄ 2 cups unsalted butter
Bagels
Bagels-Basic Recipe
Makes 1 dozen bagels
Cinnamon Rolls
Cinnamon Rolls Filling
Large eggs More if needed Cups all purpose flour
Makes about 3 dozen rolls
Croissants Basic Recipe
Croissants
Old-Fashioned Stollen with Almonds
Sweet Breads, Stollen
Sponge
Dough
French Baguettes
Yeast Breads, Free-Form
Packages active dry yeast Cups warm water 105-115˚
Egg wash 1 egg white plus 1 teaspoon water, beaten
Yeast Rolls
Mrs. Gleason’s Homemade Yeast Rolls
Makes about 2 dozen rolls
Honey Wheat Bread
Yeast Bread in Loaf Pan
Herbed Buttermilk Biscuits
Biscuits
Cups all purpose flour Clove garlic, minced
Makes about 1 dozen biscuits
Cornbread
Cornbread Basic Recipe
Makes about 9 2 squares
Lemon Blueberry Muffins
Muffins
Cup fresh or frozen blueberries
Makes 1 dozen
Popovers
Light Cinnamon Popovers
Makes 12 popovers
Quick Breads
Makes one loaf about 10-12 slices
Scones
Classic English Scones
Makes about 8 2 wedges
Individual Chocolate Soufflés
Soufflé-Small Soufflé Dish
Soufflé-Large Soufflé Dish
⁄ 2 cups whole milk Cup chopped shallots Tablespoons butter
⁄ 4 cup all purpose flour
Large eggs, separated ⁄ 4 teaspoon salt
Roasted Red Bell Pepper Quiche
Quiche
Path to reach this function Dacor GUIDE-BAKERY-#3 Quiche
Makes one 9 pie about 8 slices
Molasses- Marinated Beef Tri-Tip
Beef Tri-Tip 2-5 lbs
Old-Fashioned Meatloaf
Meatloaf
Meatloaf
Tablespoon BBQ sauce Tablespoon ketchup Tablespoon honey
Standing Rib Roast 1-7 lbs
Rib tied prime beef rib roast
For Vegetables
Prepare Vegetables While Beef is Roasting
Rosemary and Garlic-Rubbed Prime Rib Roast
Standing Rib Roast 8-13 lbs
Beef Rump Roast
Braised Beef Rump Roast
Makes 8 servings
Herb-Crusted Whole Beef Fillet
Whole Beef Fillet
Roasted Rack of Veal on Vegetable Rack
Default Mode and Temperature Surround Roast/375˚
Rack of Veal
Roasted Loin of Veal with Tarragon Mustard Gravy
Veal Loin
Default Mode and Temperatures Pure Convection Sear/350˚
Veal Roasted with Shallot, Fennel, and Riesling
Veal Shoulder
Makes 6 to 8 servings
Curry Pork Tenderloin
Pork Tenderloin
Pork Roast with Balsamic Port Glaze
Pork Loin
Oven-roasted Rack of Pork with Barbecue Sauce
Default Mode and Temperature Convection Roast/375˚
Rack of Pork
Default Mode and Temperatures Pure Convection Sear/325˚
Molasses and Rum-Glazed Fresh Ham
Fresh Ham
For Brining HAM For Glaze
Merlot and Mint Marinated Short Leg of lamb
Leg of Lamb
Oven Roasted Garlic Leg of Lamb
Leg of Lamb, Bone-in, 4-7 pounds
Boned Lamb Stuffed with Fresh Herbs
Boned Lamb, Rolled
Rack of Lamb
Racks of Lamb 2-3 pounds total
Roasted Lamb Shoulder with Mustard Glaze
Lamb Shoulder
Roasted Lemon Rosemary Chicken
Default Mode and Temperature Pure Convection Sear/350˚
Roasting Chicken
Fryer Chicken
Zesty Pineapple Orange Glazed Chicken
⁄ 2-3 pound fryer chicken
Cornish Game Hens
Stuffing Game Hens Bing Cherry Sauce
Cup wild rice Game hens, about 1⁄ 2-1 pound each
Cherries in syrup
Path to reach this function Dacor GUIDE-POULTRY-#4 Duck
Duck
Peach and Ginger Chutney
Madeira Orange Goose with Roasted Shallots
Goose
Path to reach this function Dacor GUIDE-POULTRY-#5 Goose
For Sauce
Turkey Stuffed with Sausage and Hazelnut Stuffing
Stuffed Turkey, 8-15 pounds
⁄4 cup maple syrup
Prepare Stuffing
Traditional Stuffed turkey with Creamy Gravy
Stuffed Turkey 16-28 lbs
Stuffing
Gravy
Turkey, Unstuffed 8-15 lb
Whole fresh turkey, about 15 pounds
Sauce
Serves 12 to15
Pure Convection Sear Roasted Turkey
Turkey, Unstuffed, 16-28 lb
White onions, peeled and quartered
Serves approximately 12 to 15 people
Garlicky Oven-Roasted Turkey Breasts
Turkey Breasts, Bone-in
Oven-Roasted Vegetables and Cod Fillet
Cod Fillet
Trout Fillet
Nonstick vegetable oil spray
Pine Nut-Encrusted Red Snapper
Red Snapper
Salmon Fillets with Lemon Dill Beurre Blanc
Salmon Fillets with Lemon Dill Beurre Blanc
Salmon
⁄3 cup mayonnaise Salt and white pepper, to taste
Sea Scallops with Tarragon Sauce
Scallops
Path to reach this Function Dacor GUIDE-FISH-#5 Scallops
Serve
Chilean Seabass with Tropical Fruit Salsa
Chilean Seabass
Path to reach this function Dacor GUIDE-FISH-#6 Seabass
Tropical Fruit Salsa
Oven Braised Shrimp Scampi
Shrimp, Raw, 15-20 count
Swordfish
Swordfish With Lime-Ginger Glaze
Path to reach this function Dacor GUIDE-FISH-#8 Swordfish
Mom’s Potato Cheese Casserole
Au Gratin Potatoes
Twice Baked Potatoes
Creamy Shallot and Cheese Twice Baked Potatoes
Makes 12 halves
Oven-Roasted New Potatoes
Roasted Potatoes
Fresh Pizza, Soft Crust
Dough Toppings
⁄ 2 cup hot sauce
Dough
Homemade Sicilian Style Pizza
Fresh Pizza with Crisp Crust
Fresh Lasagna
Jeremy’s Classic Lasagna with Meat and Cheese
For Lasagna
Walnut-Crusted Rack of Lamb with Garlic Vegetable Sauce
Cozy Family Dinner
Roasted Baby Vegetables
Individual Chocolate Souffles
Spring Dinner
Maple-Glazed Salmon
Instructions for Baking Full Meal
Spring Rice Pilaf
Oven-Roasted Asparagus
Rosemary Focaccia
Pound asparagus, tough woodsy end removed and trimmed
Cream Puffs with Light Whipped Cream and Fruit Compote
Mother’s Day/Father’s Day Brunch
⁄ 2 teaspoon salt Zest of 1 lemon
Roasted Pears with Caramel and Hazelnuts
Home Fries with Roasted Bell Peppers
Baking Instructions for Full Meal
Burst on TOP Poor Volume for Cakes
Cookies and Biscuits Burnt
On the Bottom
Cookies and Biscuits are TOO
Cookies are TOO Chewy
PIE Dough is TOO Tough
PIE Dough is Crumbly
USE Lower Rack Position
Glossary of Culinary Terms
Teaspoons = 1 Tablespoon