13
Operating Your Range
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.
High Altitude Cooking
Due to the lower atmospheric pressure at higher
altitudes, foods tend to take longer to cook. There-
fore, recipe adjustments should be made in some
cases. In general, no recipe adjustment is neces-
sary for yeast-risen baked goods, although allowing
the dough or batter to rise twice before the final
pan rising develops a better flavor. Try making the
adjustments below for successful recipes. Take note
of the changes that work best and mark your reci-
pes accordingly. You may also consult a cookbook on
high altitude cooking for specific recommendations.
Altitude
(feet)
Baking
Powder
for each
teaspoon
decrease
by:
Sugar
for each
teaspoon
decrease
by:
Liquid, for
each cup
add:
3000
5-10%
10-25%
5-10%
5000
10%
10%
20%
7000
25%
20%
20-25%
Broiling Tips
Broiling is a quick and flavorful way to prepare many
foods, including steaks, chicken, chops, hamburgers
and fish.
It is normal and necessary for some smoke to be
present to give the food a broiled flavor.
Dacor recommends that you set a timer to time
•
the broiling process.
Start with a room temperature broiler pan for
•
even cooking.
Use tongs or a spatula to turn and remove
•
meats. Never pierce meat with a fork because
the natural juices will escape.
Broil food on the first side for a little more than
•
half of the recommended time, then season and
turn. Season the second side just before remov-
ing the food from the oven.
To prevent sticking, lightly grease the broiler
•
grill. Excess grease will result in heavy smoke.
For easier cleaning, remove the broiler pan and
grill when the food is removed.
Roasting Tips
Dacor’s optional roasting pan works particularly
•
well and two of them will fit side by side in your
30-inch 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.
