Dacor DR30DLP Manual

Operating the Oven

Dehydrating/Defrosting (Continued)

Solving Discoloration Problems

To prevent darkening during dehydration and storage, you

should steam blanch apples, apricots, peaches, nectar-

ines, pears or foods that will oxidize.

to steam blanch:

Add one inch of water to a four quart sauce pot.

Insert the steam basket and place the fruit in it.
Cover the pot and steam for one to two minutes.

Remove with a slotted spoon and dab with a paper

towel to remove excess moisture before dehydrating.
Apples, pears, pineapples, and some other fruits will

brown or darken during dehydration. To prevent dis-

coloration, dip fruits in pineapple juice or lemon juice

after steam blanching.

Creating a Candied Effect

To give fruit a candied effect and to help retain color,

blanch them in a simple syrup. You can candy the fruits

mentioned above as well as figs and plums. The basic

ratio for a simple syrup is one cup of sugar to one cup of

water. Add these ingredients to a four quart stock pot and

bring to a boil. Stir until all the sugar dissolves. Remove

the saucepan from the cooktop and allow it to cool. Dip

fruit into the simple syrup after it has cooled.

Preventing Tough Skins When Dehydrating

You should water blanch items with tough skins such as

grapes, prunes, dark plums, cherries, figs and some types

of berries. Water blanching these types of fruit will crack

the skins so that moisture can escape and dehydration

can be done more effectively.

to water blanch:

Bring two quarts of water to boil in a four quart sauce

pot.
Drop the fruit in the water for one to two minutes, or

until the skin begins to crack.
Remove the fruit with a slotted spoon and dab dry

with a paper towel before dehydrating. The pit can be

left inside or removed half way through the dehydrat-

ing process.

Defrosting Tips

Food that takes an exceptional amount of time to

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defrost will not defrost well in a convection oven.
You should not defrost anything that would normally

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take over two hours to thaw. The food will begin to

spoil because the defrost temperature is not high

enough to cook the food.
If you have a partially defrosted turkey, rib roast or

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other large cut of meat, you may continue to defrost it

in your convection oven. If wing tips and legs begin to

dry out when you defrost poultry, you may wrap the

tips with aluminum foil.
If you are defrosting a small cut of meat, lay it on a

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flat cookie sheet with a one inch rim to catch juices as

the meat thaws.

Thick, frozen casseroles such as lasagna will not

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defrost well in your oven. Instead, defrost accord-

ing to the food manufacturer’s suggestions. You may

also defrost casseroles in the refrigerator overnight.

You should leave the food in its original container and

keep it covered.
You can bake some foods from frozen. Some exam-

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ples are: pizza, frozen pastries, croissants, cookies,

etc. Before baking frozen food, allow the oven to

preheat.

Proofing

You can use your range to proof yeasted doughs at a low

and draft-free temperature using the bake mode.

Press the

BAKE key.

Enter the temperature of 100°F on the number

keypad.
Press

START.

Place the dough in a greased bowl inside of the oven.

Cover it with either a damp cloth or plastic wrap

coated with a nonstick spray.
Turn on the oven light.

Set the timer for the amount of rise time in the recipe.

Sabbath Mode

The Sabbath mode on your oven complies with Jewish

laws for use on the Sabbath and Holy Days. This feature

allows the oven to perform two types of cooking, bake

and Pure Convection.
When the oven is set to Sabbath mode, it disables the fol-

lowing features:

The oven light

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All keys, except

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CANCEL

SECURE, START and the

0 and 2 keys on the number keypad.

note

“SAb”

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appears on the display when Sabbath mode

is in operation.
As with all other cooking modes, when setting the

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control panel for Sabbath operation all keys must be

pressed within six seconds of each other. Otherwise

the control panel will automatically clear.
Sabbath mode will not work with the meat probe

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connected (the meat probe symbol will flash).
Delay-timed cooking cannot be used in Sabbath

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mode.
In the event of a power outage, the oven will return

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to Sabbath mode at the temperature it was last set

to when power is restored.
If one or both timers are running, the oven cancels

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timer operation when Sabbath mode is selected.
You may want to use a rack thermometer to keep

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track of the oven temperature.