Dacor Wall Oven Guia Do Utilizador

 

                           

30

 

Deluxe Features

 Wall Oven 

When you press the ROASTING key on the 

main menu, the ROASTING menu appears. 
 
 
 

 

 
 
 

PURE CONVECTION™ 
SEAR 

The browning process sears the surface of the 
meat to keep the natural juices from escap-

ing. In Pure Convection™ Sear mode, the 
oven cooks the meat 75

°F higher than set 

temperature for the first 15 minutes. This 

mode is best for game hens, chickens, stuffed 

and un-stuffed turkeys, turkey breasts, pork 
tenderloin, and pork loins. 

Jump-in temperature: 350

°F.

PURE CONVECTION™ 

Uses only convection heat. No other heat 

sources are used. Best for whole roasted 
duck, lamb shoulder, and short leg of lamb. 

Jump-in temperature: 325

°F.

Uses heat sources that are above and below 

the food. Best for half and whole cooked 
hams, rack of veal, and rack of lamb. When 

braising in the oven, cover foods with foil if 

necessary. 

Jump-in temperature: 375

°F.

Uses a combination of convection cooking and 

a heat source below the food at the same 

time. Best for rib roasts, boned and rolled 

loins, and oven-braised meat and poultry that 

are covered. 

Jump-in temperature: 350

°F.

Uses a combination of convection cooking and 

heat sources above and below the food.

 

Best 

for meatloaf and fish fillets. This mode pro-
vides the quickest sear and is best for individ-

ual, portion cut items that need browning on 

the top and to cook quickly. 

Jump-in temperature: 350

°F.

 

S  UPPER