Dacor HDER30S, Руководство пользователя

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26 English
Operating the Oven
Cooking Tips, cont.
COOK MODE AND COOKWARE
Subject Tip
Bake,
Convection
Bake, Pure
Convection
• Do not open the oven door frequently; check doneness through the door window when possible.
• Use a timer to time baking functions.
• Check doneness at the shortest suggested cook time; for cake/brownies, a wooden toothpick/skewer poked
through the center should emerge clean.
• For best results, measure ingredients carefully and follow proven recipes.
Convection
Bake
• This mode cooks most foods at lower temperatures for shorter periods of time, while producing superior results.
• Typically, you can reduce temp by 25°F and cook for 10% less time; baked goods have golden-brown crusts with
flaky textures, and meats have crispy exteriors with succulent juices sealed inside.
• Some conventional recipes, especially homemade, may need testing and adjusting when converting to con-
vection baking; prepare a proven conventional recipe using the above convection time/temp guidelines; if the
results are unsatisfactory, adjust one variable (e.g., cook time, rack level, temperature), and repeat the test; if
needed, adjust one more variable, continuing this method until you achieve satisfactory results.
Broil
• Always set a timer when broiling.
• For even cooking, start with a room-temperature broil pan.
• Use tongs or spatula to turn/remove meats; piercing meat lets juices escape, leading to less desirable results.
• Broil first side for just over half suggested time, then season and turn; season second side just before removal.
• Lightly grease broiler grill; excess grease causes excessive smoke.
• To ease cleanup, remove broil pan and grill with food; discard grease, and soak cookware until ready to clean.
Roast
• Dacor’s optional roasting pan offers excellent results.
• Dacor’s optional “V” shaped rack (placed in the roast pan) allow air circulation around food.
• Insert temperature probe halfway into center of thickest part of meat; (poultry) Insert probe between body and leg
into thickest part of inner thigh; for accurate readings, probe should not touch bone/fat/gristle; check meat temp
2/3 into suggested roast time; after reading probe once, insert it 1/2" further into meat, and take another reading; if
second reading is lower, keep cooking.
• Let roast stand 15 – 20 min's after removal to ease carving.
• Roast times vary with size/shape/quality of meats and poultry; less tender cuts are best prepared in Bake mode
and may need moist-cooking techniques; follow your favorite cookbook recipes.
Bakeware
• Dacor full-sized cookie sheets take best advantage of rack space; (see Pg. 4, Customer Assurance info to order).
For best results, use recipe's suggested pan size/type.
• For best results, cakes, quick breads, muffins, and cookies should be baked in bright, reflective pans.
• Use medium-gauge-aluminum baking sheets when preparing cookies, biscuits, and cream puffs.
• Bake most frozen foods in their original foil containers on a cookie sheet. Follow package directions.
• Glass bakeware: Reduce recipe temperature by 25°F (except for pies or yeast breads).
• Follow standard recipe bake time for pies and yeast breads.
• Warped, dented, stainless-steel, and tin-coated pans do not give uniform baking results.
• Place pans carefully on the oven racks with long sides running left to right.
Multi-Rack
Baking
• Standard Bake mode is best for multi-rack baking. Many foods (e.g., pizza, cake, cookies, biscuits, muffins, rolls,
and frozen prepared foods can be cooked on two or three racks simultaneously.
• Typically, when baking on two racks, choose from Levels 2, 4, and 6.
• When adapting a single-rack recipe to multi-rack baking, cook times may be longer due to greater volume of food.
High-Altitude
Baking
The higher the altitude, the longer foods take
to cook, so some recipes need adjusting. (Usu-
ally, rising baked goods need no adjustment,
but letting the dough rise twice before the
final pan rise develops better flavor. Try the
adjustments at right. Note the changes that
work best, and mark your recipes accordingly.
You may also consult a cookbook on high-alti-
tude cooking for specific recommendations.
Altitude
(ft)
Baking Powder
(ea. tsp, reduce
amt. by %)
Sugar
(ea. tsp, reduce
amt. by %)
Liquid
(for ea. cup,
add %)
3000 5 – 10 10 – 25 5 – 10
5000 10 10 20
7000 25 20 20 –25