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14923_Dacor 10/31/06 4:41 PM Page 1
Epicure Range Cooking Guide
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14923_Dacor 10/31/06 4:41 PM Page 2 Sizzling, delicious, restaurant-style flavor right out of your own range! Your new Dacor range offers the best of everything--an easy-to-control gas cooktop, the gentle and even heat of a convection oven, and a revoluntionary glass electric broiler with ribbon elements. As you begin cooking on your new Dacor range, you’ll find that Pure Convection™ makes it easier and more effi- cient to get wonderful results. Meats will sear beautifully and stay succulentl
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14923_Dacor 10/31/06 4:41 PM Page 3 T Table of Contents Quick Reference Guide . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 Selecting a Cooking Mode . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2 TM Pure Convection - What It Means . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
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14923_Dacor 10/31/06 4:41 PM Page 4 T Table of Contents Main Entrees Black Pepper-Crusted New York Strip Steaks with Béarnaise Sauce . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .36 Chicken Breasts Stuffed with Goat Cheese and Sundried Tomatoes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .36 Chilean Seabass with Tropical Fruit Salsa . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 37 Maple-Glazed Salmon
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14923_Dacor 10/31/06 4:41 PM Page 5 Q QUICK REFERENCE GUIDE ER RANGES TO SET THE CLOCK: • Press CLOCK on control panel. • Enter time using keypad numbers to set time. Press Start. TM TO COOK IN BAKE, PURE CONVECTION , CONVECTION BAKE, OR CONVECTION ROAST: • Press desired cooking mode. • Using keypad, set desired temperature (oven automatically defaults to 325° on Convection Bake and Pure Convection; 350° on Bake; 375° on Convection Roast). • Press Start. • Oven begins counting from 1
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14923_Dacor 10/31/06 4:41 PM Page 6 M SELECTING A COOKING MODE TM PURE CONVECTION This mode uses the third element and convection fan only. It is best for light colored and delicate baked goods. Lower the oven tempera- ture by 25 degrees. For baking time, use the lowest stated time in the recipe and add more time if necessary. If multiple- rack baking with 3 or more racks, increase time by 5-15 minutes on average. For Roasting, use a roasting pan fitted with a v-shaped rack or a roasting pan
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14923_Dacor 10/31/06 4:41 PM Page 7 DACOR’S 4 - PART PURE CONVECTION™ SYSTEM Dacor’s Pure Convection™, simply the very best convection system available today, it is a total approach to cooking. Use this cooking mode when preparing complete meals, and for single or multi-rack baking and roasting. Temperatures can be set in five- degree increments, from 100-555˚F. AIRFLOW Direction of Air Flow While many convection ovens simply heat air with two elements in the oven chamber, Dacor’s Pure Conve
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14923_Dacor 10/31/06 4:41 PM Page 8 Baking Tips 1. In all ovens, oven rack positions count up from the bottom, rack 1 is the bottom; rack 5 is the top. Adjust rack positions before you preheat the oven. 2. Oven temperatures range from 100˚- 555˚, and can be set at 5-degree increments. 3. Always allow the oven to preheat fully before adding food. For delicate baked items or multiple rack-baked items, it is best to allow for a longer preheat to help stabilize the oven temperatures. 4. Read t
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14923_Dacor 10/31/06 4:41 PM Page 9 Baking Tips 18. To check an egg-leavened cake’s doneness (angel food, chiffon, sponge, etc) press gently with your finger in the center or in a fold on the top of the cake. If it feels sticky or does not spring back, it needs more time. 19. A dense cake (banana bread, pound cake, etc) can be checked by inserting a toothpick or skewer in or near the center. Any uncooked batter on the toothpick or skewer indicates that a longer cook time is necessary. 20.
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14923_Dacor 10/31/06 4:41 PM Page 10 Multi-Rack Baking Tips 1. Always use the Pure Convection™ mode unless otherwise stated. Center the pans on the rack for best baking results. 2. Allow oven to preheat an additional 20-30 minutes after the preheat tone when multirack-baking delicate items, such as cookies and cakes. This will help the temperatures to stabilize while reducing the chance for heat loss when opening the oven door. 3. Load the oven as quickly as is safely possible. This w
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14923_Dacor 10/31/06 4:41 PM Page 11 Roasting Tips 1. Convert conventional roast recipes to Convection recipes by reducing the temperature 25° and the cooking time by 10-15%. 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
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14923_Dacor 10/31/06 4:41 PM Page 12 T Holiday Roasting Tips The following are a few tips that might come in handy during the holidays. As a good rule of thumb, plan on serving 1 pound of turkey per person. This will allow some extras for the big eaters and the fabulous turkey sandwiches for the days after the holidays. WHAT’S THE LARGEST-SIZED BIRD THAT WILL FIT IN MY OVEN ? OVEN CELL SIZE TURKEY SIZE-IN POUNDS 36” and 48” large cell 40+ Companion oven on 48” 17 30” cell 30 PLANNING YOUR MEA
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14923_Dacor 10/31/06 4:41 PM Page 13 Other helpful Roasting Tips 1. Spray roasting rack and roasting pan with nonstick cooking spray. This will make cleaning up easier. 2. Rinse the turkey with cold water and then pat dry with paper towels. 3. An olive oil rub helps seal in the juices and aids in browning the turkey. 3. It is best to use fresh herbs in the olive oil rub, since dried herbs may brown too quickly. 4. For added flavor, slit the skin at the bottom of the breast to create a “p
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14923_Dacor 10/31/06 4:41 PM Page 14 E Broiling Tips Broiling is a quick and flavorful way to prepare many foods. In broiling, the heat source radiates from above in the oven cell to cook foods with a dry and intense heat. This high heat keeps the juices inside the meat while browning the outside. Foods that can be broiled should be tender, should have some fat content to preserve moisture and flavor, and should be an individual portion size. Broiling in the oven is completed with the oven do
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14923_Dacor 10/31/06 4:41 PM Page 15 ER30/ER48 Companion Oven Notes The ER48 includes a companion oven- which is a fully featured, self- cleaning oven. Following are a notes about cooking with these ovens: • Since the oven’s capacity is much smaller, you may find that cook times are much lower. Items cook faster in this oven as far as roasting and baking. • Follow the same guidelines as the large oven on selecting baking modes for best results. • The broiler pan sent with the oven will fit w
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14923_Dacor 10/31/06 4:41 PM Page 16 N notes 12
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14923_Dacor 10/31/06 4:41 PM Page 17 Single Rack Baking Chart TYPE OF TYPE OF RECOMMENDED APPROX. BAKED ITEM TEMP. PREPARATION PAN(S) MODES TIME ANGEL FOOD CAKE boxed or homemade 10” tube pan Pure Conv 350˚ 30-35 min 9”x13” glass or AU GRATIN POTATOES homemade Bake 375˚ 45-50 min metal baking dish BAGELS homemade cookie sheet Bake 450˚ 25 min 1st bake: 30-35 min BISCOTTI homemade cookie sheet Conv Bake 325˚ 2nd bake: 25 min BISCUITS refrigerated cookie sheet Conv Bake 350˚ 15-20 min BISCUITS
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14923_Dacor 10/31/06 4:41 PM Page 18 Single Rack Baking Chart TYPE OF TYPE OF RECOMMENDED APPROX. BAKED ITEM TEMP. PREPARATION PAN(S) MODES TIME 8”x8” metal or CORNBREAD boxed or homemade Conv Bake 375˚ 25-30 min glass pan CREAM PUFFS, ECLAIRS, homemade cookie sheet Pure Conv 350˚ 15-20 min PROFITEROLES, GOUGERES rimmed CREME BRULEE homemade Bake 300˚ 30-35 min cookie sheet CRESCENT ROLLS refrigerated cookie sheet Pure Conv 350˚ 12-15 min CROISSANTS homemade cookie sheet Conv Bake 350˚ 30
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14923_Dacor 10/31/06 4:41 PM Page 19 Single Rack Baking Chart TYPE OF TYPE OF RECOMMENDED APPROX. BAKED ITEM TEMP. PREPARATION PAN(S) MODES TIME 9”x13” glass or POTATOES, ROASTED 1” pieces, homemade Pure Conv 375˚ 30 min metal baking pan 9”x5” metal, glass POUND CAKE boxed or homemade Conv Bake 325˚ 45-55 min or rubber loaf pan 9”or 13” glass or PUFF PASTRY frozen or homemade Pure Conv 450˚ 40-45 min metal pie tin rimmed QUICHE frozen or homemade Pure Conv 300˚ 30-35 min cookie sheet 9”x1
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14923_Dacor 10/31/06 4:41 PM Page 20 Multi-Rack Baking Chart CONV PAN SIZE & NO. OF BEST RACK CONV FOOD ITEM RACK TEMP. TYPE PANS MODE TIME (MIN) (F) Conv Bake 12” ROUND FROZEN PIZZA cookie sheet 2 (rotate halfway 2,4 375˚ 25-30 min through) rimmed BACON 3 Pure Conv 1,3,5 375˚ 30-35 min cookie sheet 25 min, then 7 BISCOTTI cookie sheet 2 Pure Conv 2,4 350˚ min per side BISCUITS cookie sheet 2 Pure Conv 2,4 350˚ 20-25 min 8” round CAKES-SPONGE, CHIFFON 4 Pure Conv 2,4 350˚ 35-40 min 9”x13” pa
