8
Multiple Rack Baking
the uniform air circulation provided by Pure convection
cooking enables more oven capacity to be utilized. 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.
additionally, complete meals can be prepared by using
multiple racks.
see below for specific recommendations. Follow the steps
in the
Oven Modes
section to manually operate the oven,
or refer to the
Delay Timed Cooking
section for automatic
operation.
multIPle raCK BaKInG tIPs:
typically, when baking on two racks, use rack positions
•
2 and 4 or 3 and 5. when baking on three racks, use
rack positions 1, 3 and 5.
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 bulk of the food in the oven.
GlideRack
™
Oven Rack
dacor’s glideRack oven rack is designed to install and
glide to full extension effortlessly. when using dacor’s pizza
stone (model number aBs20), the full extension of the rack
allows you to slide the pizza on and off the stone with great
ease. it is also great for large roasts in large roasting pans.
this easy-slide rack allows you to baste more easily and
check temperatures of the food more safely and quickly.
Proper Installation of the Gliderack oven rack:
Fully extend the two side guides. align the two small
1.
clips on the bottom at the rear of the glideRack oven
rack with the black porcelain rack guides in the oven.
Begin to slide the rack in, then lift up. the rack must be
2.
in between the two clips on the upper and lower side of
the rack rear.
Push the rack all the way to the back.
3.
grasp the rack in the front center and pull. the rack
4.
should come forward while the side guides remain in
place.
Oven Operation
setting the oven When using the
temperature Probe (Continued):
Press the PROBe pad. the display will flash
5.
“PRB” and beep if the probe is not inserted
properly.
adjust the temperature to the desired setting
6.
using the TIME•TEMPERATURE ( + or - ) pads.
A jump-in temperature of 160˚F will appear when
the TIME•TEMPERATURE pad is first pressed.
to change to the desired temperature, press the
TIME•TEMPERATURE pad until you reach the
desired temperature. the temperature can be set from
100-200˚F.
minimum safe Internal temperatures for various Foods
type and Cut
Internal temp.
(°F)
Pork, ham, sausage and bacon
180°F
all foods previously served and cooled
that are reheated
165°F within
two hours
all poultry and game birds (turkey,
chicken, cornish game hen, duck, etc.)
180°F
stuffed meats
165°F
stuffing
165°F
ground beef and ground pork
165°F
Fish and most other potentially
hazardous food not listed in this table
145°F
Beef roasts (rare)
145°F
Beef steaks (rare)
145°F
after the temperature has been set, the control
panel temperature readout will default to 95˚F, even
if the food has not reached that temperature. the
temperature readout will increase in 1˚F increments
until the food reaches the set temperature.
the oven will go into the “hold” mode for 2 hours after
7.
the internal temperature of the food has reached the
desired temperature and will hold the oven temperature
at 150˚F. The residual heat of the oven will cause the
internal temperature of the food to continue to climb.
use hot pads to remove the temperature probe from
the food. to prevent damage, do not use tongs to pull
on the probe.
notes:
after meat is pulled out of the oven, it will continue to
•
cook. “carry-over” cooking affects all foods. the larger
the item, the longer the carry-over. it is best to let the
meat rest after it comes out of the oven for 10 to 15
minutes. doing so will allow the meat to retain its juices
and continue to set, making it easier to carve.
if the probe plug is left inserted in the probe outlet
•
when not in use, the control panel will beep and flash
“PRB” until the probe is unplugged.
Glide Clips
Rack Guide
Gliderack oven rack
