Dacor DR30DLP Manual

19

Operating the Oven

Important Details About Meat Probe Use

You must select the specific cooking mode (

•

BAKE, 

CONV BAKE, PURE CONV or CONV ROAST) before 

you press the PROBE key.
When you press the 

•

PROBE key the preheat cycle is 

disabled and the amount of time required to heat the 

oven is extended. For best results, select the cooking 

mode and allow the oven to preheat prior to pressing 

the PROBE key and putting the meat in the oven.
The meat probe function will automatically cancel 

•

after 30 seconds if the meat probe is not connected. 

The meat probe symbol will flash on the display.
The meat probe feature takes precedence over the 

•

delay timed cooking feature. The oven will continue 

to cook the meat until it reaches the selected meat 

probe temperature regardless of the STOP TIME or 

DURATION setting, then go into hold mode.

USDA Minimum Safe Internal Cooking  

Temperatures for Various Foods

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

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.

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.

To dehydrate or defrost foods:

Adjust the racks to the appropriate level.

1. 

Place the food on the center of the oven rack. If you 

2. 

are dehydrating, prepare food as recommended, then 

place it on a drying rack.
Press the 

3. 

PURE CONV key.

To defrost meats, enter the temperature, up to 150°F, 

4. 

on the number keypad. To dehydrate, start with the 

temperature setting below. When dehydrating, you 

may need to experiment with higher temperatures.
Press 

5. 

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

•

Wash and remove excess moisture from all fruits and 

1. 

vegetables before dehydrating.
Cut fruits and vegetables into uniform pieces.

2. 

You can add honey, spices, lime juice or orange juice 

3. 

to give the fruit a different flavor.
It is best to dehydrate on a baking rack with a pan 

4. 

underneath to catch any juices. If using a rack when 

dehydrating small fruit, put cheesecloth over the rack  

to allow for maximum air circulation and to prevent 

the fruit from sticking to the rack.
Place the food onto the center of the oven rack.

5. 
 

 

 

 

 

Continued...