User Manual

11
Operating the Range
Bakeware Tips
• Dacor’s optional full-size cookie sheets let you
make best use of rack space. See Parts and
Accessories for ordering details.
• Use the recipe’s pan type and size for best results.
• Bake cake, quick bread, muffins, and cookies in
bright, reflective pans for light, golden crusts.
• Bake cookies, biscuits, and cream puffs on
medium-gauge aluminum sheets with low sides.
• Bake most frozen foods in their original containers
on a cookie sheet. Follow package directions.
• When using glass bakeware, lower the recipe
temp by 25°F, except for pies or yeast breads.
• Use standard baking times for pies, yeast breads.
• Avoid using old, darkened pans.
• Warped, dented, stainless-steel, and tin-coated
pans heat unevenly and yield uneven results.
• Set pans gently on oven racks with long sides
running across the oven.
Multi-Rack Baking
Standard bake mode works best for multi-rack
baking. Many foods, such as pizzas, cakes, cookies,
biscuits, muffins, rolls and frozen convenience foods
can be successfully prepared on either two or three
racks at the same time.
Multi-Rack Baking Tips
• Typically, when baking on two racks, use rack
positions 2, 4 and 6.
• When adapting a single rack recipe to multiple
rack baking, it may be necessary to add to the
baking time. This is due to the extra amount of
food in the oven.
Broiling Tips
Broiling is a quick, flavorful way to prepare such
food as steak, chicken, chops, hamburgers, and fish.
It is normal and necessary for some smoke to be
present to give the food a broiled flavor.
• You should set a cook timer when broiling.
• Start with a room-temp broil pan for even cooking.
• Use tongs or a spatula to turn and remove meats.
Piercing releases juices, compromising moistness.
• Broil food on the first side for a little over half
the recommended time, then season and turn.
Season the second side just before removal.
• To prevent sticking, lightly grease the grill;
excess grease causes heavy smoke. For ease of
cleaning, soak the broiler pan/grill upon removal.
Roasting Tips
• Dacor’s optional roasting pan works particularly
well and two of them will fit side by side in your
oven.
• For roasting, Dacor’s optional “V” shaped rack
and broil/roast pan works best to allow air circu-
lation around the food.
• If using a cooking bag, foil tent or other cover,
use convection bake mode. Adjust the recipe
time and temperature as well.
• When using a meat thermometer, insert the
probe halfway into the center of the thickest
portion of the meat. For poultry, insert the ther-
mometer probe between the body and leg into
the thickest part of the inner thigh. To ensure
an accurate reading, the tip of the probe should
not touch bone, fat or gristle. Check the meat
temperature 2/3 of the way through the recom-
mended roasting time. After reading the meat
thermometer once, insert it 1/2 inch further into
the meat, then take a second reading. If the
second temperature registers below the first,
continue cooking the meat.
• Allow roasts to stand 15 to 20 minutes after
roasting in order to make carving easier.
• Roasting times always vary according to the
size, shape and quality of meats and poultry.
Less tender cuts of meat are best prepared in
bake mode and may require moist cooking tech-
niques. Follow your favorite cookbook recipes.