Dacor ER30DSRSCH, Use And Care Manual

Page: 22 / 36

20
Operating the Oven
Important details about the meat probe:
You must select the specific cooking mode ( BAKE ,
CONVECTION BAKE , PURE CONVECTION , or CONVECTION
ROAST ) before you press the PROBE key.
There is no preheat cycle when the meat probe feature is used.
For best results, select the mode and allow the oven to preheat
prior to starting the meat probe feature.
The meat probe cannot be used with the broil modes. An error
tone will sound.
If you disconnect the meat probe from the oven during cooking,
probe mode will be cancelled and the oven will continue to cook
until you press CANCEL/SECURE .
If you leave the meat probe plugged into the oven, but the meat
probe feature is not selected on the control panel, “ PRB ” will
flash on the screen.
The meat probe function will automatically cancel after 30
seconds if the meat probe is not connected. “ PRB ” will flash on
the display.
The meat probe feature takes precedence over the delay timed
cooking feature. Delay timed cooking does not work when the
meat probe is in use. The oven will continue to cook the meat
until it reaches the selected meat probe temperature. However,
if delay timed cooking was selected before the PROBE key was
pressed, the oven will shut off instead of going into hold mode.
USDA Minimum Safe Internal Cooking
Temperatures for Various Foods
GROUND MEAT & MEAT MIXTURES
Beef, Pork Veal, Lamb 160°F
Turkey, Chicken 165°F
FRESH BEEF, VEAL, & LAMB
Medium Rare 145°F
Medium 165°F
Well Done 170°F
POULTRY
Chicken & Turkey, whole
(temperature taken in thigh)
180°F
Poultry breasts, roast 170°F
Poultry thighs, wings, legs 180°F
Duck & Goose 180°F
Stuffing 165°F
FRESH PORK
Medium 160°F
Well Done 170°F
HAM
Fresh (raw) 160°F
Pre-cooked (reheat) 140°F
NOTE: The minimum safe internal cooking temperatures are subject to
change. There are changes in bacteria and the temperatures required to
eradicate them. For the most current information, contact the USDA.
USDA Meat and Poultry Hotline: Phone: (800) 535-4355
www.fsis.usda.gov
•
•
•
•
•
•
•
Dehydrating/Defrosting
Your range can be used to dehydrate or defrost foods at low heat
settings in the Pure Convection mode.
WARNING
To avoid food poisoning, cook meats immediately after
defrosting them.
To dehydrate or defrost foods:
Adjust the racks to the appropriate level.
Place the food on the center of the oven rack. (If you are
dehydrating, prepare food as recommended, then place it on a
drying rack.)
Press the
PURE CONVECTION key.
To defrost meats, enter the temperature to 150°F on the
keypad. To dehydrate, start by setting the temperature
according to the table below. When dehydrating, you may
need to experiment with higher temperatures.
Press
START .
Dacor recommends that you use one of the timers to time the
process.
Dehydrating Tips
Equipment Recommended:
Half sheet pan or jelly roll pan with ½” rim all the way around
Baking rack that fits inside the half sheet pan
Cheesecloth
4 quart sauce pot with lid
Steamer basket that fits inside 4 quart saucepan. One that is
perforated and opens up will work well.
Slotted spoon
Paper towels
A sharp knife
When you dehydrate:
Wash and remove excess moisture from all fruits and
vegetables before dehydrating.
Cut fruits and vegetables into uniform pieces.
You can add honey, spices, lime juice, or orange juice to give
the fruit a different flavor.
It is best to dehydrate on a baking rack with a pan underneath
to catch any juices. If the fruit is small, use cheesecloth
over the rack. If you use a rack, it will allow for maximum air
circulation around the fruit. The cheesecloth will prevent the
fruit from sticking to the rack.
Place the food onto the center of the oven rack.
1.
2.
3.
4.
5.
•
•
•
•
•
•
•
•
1.
2.
3.
4.
5.
FOOD TYPE DEHYDRATING TEMPERATURE
Fruit 100°F
Vegetables 125°F
Meat 150°F
FOOD TYPE DEHYDRATING TEMPERATURE
Fruit 100°F
Vegetables 125°F
Meat 150°F