Dacor DYRP48DSNGH Benutzung Und Pflege

24

Basic Oven Operation

Understanding the Various Oven 

Modes (cont.)

Your Oven's Three Broil Modes

•  Broil
•  Max Broil
•  Convection Broil

•  Do not attempt to use the broil modes without the oven door 

completely closed.

•  To avoid damage to the meat probe, remove it from the 

oven when using any of the broil modes. If the meat probe is 

connected the broil modes will not start (an error signal will 

appear on the display).

Broiling is a quick, flavorful way to prepare many foods, 

including steaks, chicken, chops, hamburgers and fish.

Broil

Broil mode uses the broil element. The tempera-

ture level is adjustable. It is best for broiling 

smaller amounts of food.

Max Broil

Max Broil uses the broil element at the highest 

temperature setting (temperature is not adjust-

able). It is best for larger quantities of food.

Convection Broil

Convection Broil uses a combination of the 

convection element and fan and a broil element. 

It is best for items that do not need to be flipped such as, 

thinner cuts of meat, fish and garlic bread.

Broiling Tips

•  To reduce the chance of overcooking, use rack posi-

tions 1 through 4. Results will vary based on the type 

of food being broiled and the rack position used.

•  It is normal and necessary for some smoke to be 

present to give the food a broiled flavor.

•  Setting the timer is recommended to time the broiling 

process.

•  Always use a broiler pan and grill to provide drainage 

for excess fat and grease. Doing so will reduce spat-

ter, smoke and flare-ups.

•  Start with a room temperature broiler pan for even 

cooking.

•  Use tongs or a spatula to turn and remove meats. 

Never pierce meat with a fork because the natural 

juices will escape.

•  Broil food on the first side for a little more than half of 

the recommended time, then season and turn. Season 

the second side just before removing the food from 

the oven.

•  To prevent sticking, lightly grease the broiler grill. 

Excess grease will result in heavy smoke. For easier 

cleaning, remove the broiler pan and grill when 

removing the food.

Your Oven's Two Roast Modes

•  Roast
•  Convection Roast

Roast

Roast mode uses both the bake element and 

a broil element. It is best for half and whole 

cooked hams, rack of veal, and rack of lamb. When brais-

ing in the oven, cover foods with foil if necessary.

Convection Roast

Convection Roast uses a combination of the con-

vection element and fan, a broil element and the 

bake element. It is best for rib roasts, turkeys, chickens, 

etc.

Modes that utilize convection tend to have cooking time 

that is about 25% shorter.

As with other convection modes, adjust and test cooking 

times for your recipes, especially those that are home-

made. See the Pure Convection section on page 22 for 

additional guidelines.

Roasting Tips

•  All baking modes can be used to roast in your oven. 

However, the Convection Roast mode is recommended 

to produce meats that are deliciously seared on the 

outside and succulently juicy on the inside, more 

quickly. Foods that are exceptional, when prepared in 

the Convection Roast mode, include: beef, pork, ham, 

lamb, turkey, chicken and cornish hens.

•  Always roast meats fat side up in a shallow pan, using 

a roasting rack. Always use a pan that fits the size of 

the food being prepared. The broiler pan and grill that 

come with the oven, can be used in most cases. No 

basting is required when the fat side is up. Do not add 

water to the pan. It will cause a steamed effect. 

•  Poultry should be placed breast side up on a rack in a 

shallow pan that fits the size of the food. Again, the 

broiler pan and grill that come with the oven can be 

used. Brush poultry with melted butter, margarine or 

oil before and during roasting.