Dacor Wall Ovens, Manual

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9
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 leftovers for the following day.
WHAT’S THE LARGEST-SIZED BIRD THAT WILL FIT IN MY OVEN?
PLANNING YOUR MEAL: A FEW POINTS TO REMEMBER
•
Allow between 1 to 5 days for turkeys to defrost, depending on the size.
•
1 pound of turkey per person should be plenty.
•
Follow recipe suggestions below.
•
Time each side dish and the turkey to ensure proper preparation, cook time, rest time, and carve time for each item.
Plan out which item will be cooked first and which could be kept warm after cooking.
•
The Dacor oven has two timers that are extremely handy for large meals. Set them as a reminder for placing the second
and third dishes in the oven or on the cooktop.
PROPER THAWING OF A TURKEY
Freezing turkeys may prevent bacteria from growing, but it does not kill bacteria. Therefore, it is important to keep turkeys out
of the
Temperature Danger Zone- 40˚F – 140˚F. Never attempt to defrost a turkey by placing it on the counter. This can cause
foodborne illness.
T
OVEN CELL SIZE TURKEY SIZE-IN POUNDS
27" oven cell 27
30" oven cell 30+
8
1. Convert conventional roast recipes to Convection recipes by reducing the temperature 25˚ and the cooking time by
10-15%. If using the Dacor Guide, the temperature has been adjusted for you.
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 recommended. No basting is required when the fat-side is up. It is not
necessary to add water to the pan. Water causes a steam effect. “Roasting” is a dry- heat process.
4. The Pure Convection
™
Sear mode does not require a preheat. Place the food in a cold oven, then select the desired
temperature. After the preheat cycle, this mode will raise the temperature 75˚ above the set temperature for the first
15 minutes after preheat to sear the roasted item. It will then automatically drop down to the set temperature for the
remainder of the cooking time.
5. Place poultry breast-side up in a shallow pan, on a rack, that fits the size of the food being cooked. Use the broiler pan
accompanying the oven. Brush poultry with melted butter or oil before roasting. This will help seal in juices and aid in the
browning process of meats.
6. Tall- sided pans are not recommended when roasting in convection. They interfere with the oven’s heated air circulation
over the food. A rim of 2-3" is fine if the roast is raised up on a “V-shaped rack.” This will catch any juices and still allow
air circulation around the roast. If using a deeper pan, use the Convection Roast or Surround Roast mode.
7. Always use a meat thermometer to determine doneness if the meat probe provided with the oven is not used. The Dacor
Guide covers some times and temperatures, but does not account for any temperature adjustments, changes in pan, and
other unforeseen changes. It is best to rely on actual temperature when roasting meats. Refer to The Proper Internal
Temperature for Various Meats in this book for the best set points.
8. When using a meat thermometer, insert the stem part of the thermometer halfway into the center of the roast’s thickest
portion. For poultry, insert stem (between the body and leg) into the thickest part of the inner thigh. Avoid touching bone,
fat or gristle with the probe’s tip (it will give you inaccurate readings). After taking an initial temperature reading, insert
the probe a
1 ⁄
2
" further. Take another reading. If the temperature registers below the first reading, continue cooking until
desired temperature is reached.
9. It is okay to remove meats from the oven when the temperature reads 5-10˚ F below the desired temperature. The meat
continues to cook after being removed. This is called “carryover” cooking and can be utilized for 10-15 minutes in order
to make carving easier and to help meats retain their juices.
10. There is no need to foil tent or cover roasted meats in the Pure Convection ™ mode. If this is your preferred method of
roasting, however, use Surround Roast rather than Pure Convection ™ because the convection air will never reach
the food and will not aid in roasting or searing.
11. Roasting times vary according to the size, shape and quality of meats and poultry. Less tender cuts of meat are best
prepared in Surround Roast and may require moist cooking techniques. Please follow your favorite cookbook’s
recipes for these types of dishes.
12. Lining the roasting pan with foil makes for easy clean up.
Roasting Tips