Dacor DR30GFSLPH Handbuch

Operating Your Range

• When using a meat thermometer, insert the

probe halfway into the center of the thickest

portion of the meat. For poultry, insert the ther-

mometer probe between the body and leg into

the thickest part of the inner thigh. To ensure

an accurate reading, the tip of the probe should

not touch bone, fat or gristle. Check the meat

temperature 2/3 of the way through the recom-

mended roasting time. After reading the meat

thermometer once, insert it 1/2 inch further into

the meat, then take a second reading. If the

second temperature registers below the first,

continue cooking the meat.

• Allow roasts to stand 15 to 20 minutes after

roasting in order to make carving easier.

• Roasting times always vary according to the

size, shape and quality of meats and poultry.

Less tender cuts of meat are best prepared in

bake mode and may require moist cooking tech-

niques. Follow your favorite cookbook recipes.

High Altitude Cooking

Due to the lower atmospheric pressure at higher

altitudes, foods tend to take longer to cook. There-

fore, recipe adjustments should be made in some

cases. In general, no recipe adjustment is neces-

sary for yeast-risen baked goods, although allowing

the dough or batter to rise twice before the final

pan rising develops a better flavor. Try making the

adjustments below for successful recipes. Take note

of the changes that work best and mark your reci-

pes accordingly. You may also consult a cookbook on

high altitude cooking for specific recommendations.

Altitude

(feet)

Baking

Powder

for each

teaspoon

decrease

by:

Sugar

for each

teaspoon

decrease

by:

Liquid, for

each cup

add:

3000

5-10%

10-25%

5-10%

5000

10%

20%

7000

25%

20%

20-25%

• When using a optional baking stone, use rack

position #3 for best results.

Broiling Tips

Broiling is a quick and flavorful way to prepare many

foods, including steaks, chicken, chops, hamburgers

and fish.
It is normal and necessary for some smoke to be

present to give the food a broiled flavor.
• Dacor recommends that you set a timer to time

the broiling process.

• 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 remov-

ing 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 the food is removed.

Roasting Tips

• Dacor’s optional roasting pan works particularly

well and two of them will fit side by side in your

oven.

• For roasting, Dacor’s optional “V” shaped rack

and broil/roast pan works best to allow air circu-

lation around the food.

• If using a cooking bag, foil tent or other cover,

use convection bake mode. Adjust the recipe

time and temperature as well.