Dacor ER30DSRSCHNGH Benutzung Und Pflege

20

Operating the Oven

Using the Meat Probe (cont.)

•  You must select the specific cooking mode (BAKE, 

CONVECTION BAKE, PURE CONVECTION or CON-

VECTION ROAST) before you press the PROBE key 

and/or put the meat in the oven. 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.

•  There is no preheat cycle when the meat probe fea-

ture is used.

•  If you disconnect the meat probe from the oven 

during cooking, probe mode will cancel. 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 con-

trol 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.

•  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 temper-

ature. However, if delay timed cooking was selected 

before the PROBE key was pressed, the oven will 

shut off instead of going into hold mode.

Beef, pork veal, lamb

160°F

Turkey, chicken

165°F

Medium rare

145°F

Medium

165°F

Well Done

170°F

Chicken/turkey, whole (temp taken in thigh)

180°F

Poultry breasts, roast

170°F

Poultry thighs, wings, legs

180°F

Duck and goose

180°F

Stuffing

165°F

Medium

160°F

Well done

170°F

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 Hot-line: 

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.

To avoid food poisoning, cook meats immediately after 

defrosting them.

1.  Adjust the racks to the appropriate level.
2.  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.

3.  Press the 

PURE CONVECTION key.

4.  To defrost meats, enter the temperature up 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.

5.  Press START.

Food Type

Dehydrating Temperature

Fruit

100°F

Vegetables

125°F

Meat

150°F

Dacor recommends that you use one of the timers to time 

the process.

Dehydrating Tips

•  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

1.  Wash and remove excess moisture from all fruits and 

vegetables before dehydrating.

2.  Cut fruits and vegetables into uniform pieces.
3.  You can add honey, spices, lime juice or orange juice 

to give the fruit a different flavor.

4.  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.

5.  Place the food onto the center of the oven rack.