Dacor ER48DCNGH Benutzung Und Pflege

21

Operating the Oven

Important Details About the Meat Probe

• 

You must select the specific cooking mode (BAKE, CON-

VECTION 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 cook-

ing, 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 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 tempera-

ture. 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 veg-

etables 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 under-

neath 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.
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