Dacor ER36D Utilizzo E Cura
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.
USDA Minimum Safe Internal Cooking Temperatures
GROUND MEAT AND MEAT MIXTURES
Beef, pork veal, lamb
160°F
Turkey, chicken
165°F
FRESH BEEF, VEAL, AND LAMB
Medium rare
145°F
Medium
165°F
Well Done
170°F
POULTRY
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
FRESH PORK
Medium
160°F
Well done
170°F
HAM
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:
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.
WARNING
To avoid food poisoning, cook meats immediately after
defrosting them.
To dehydrate or defrost foods:
1. Adjust the racks to the appropriate level.
2. Place the food on the center of the oven rack. (If you are
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
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
Equipment Recommended:
•
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
When you dehydrate:
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
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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