Dacor ER30DSRCLP 使用和维护
20
Operating the Oven
Using the Meat Probe (cont.)
Important details about the meat probe:
• You must select the specific cooking mode (BAKE,
CONVECTION BAKE, PURE CONVECTION or CON-
VECTION ROAST) before you press the PROBE key
and/or put the meat in the oven. 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.
• There is no preheat cycle when the meat probe fea-
ture is used.
• If you disconnect the meat probe from the oven
during cooking, 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 con-
trol 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.
• 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 temper-
ature. 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:
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
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 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
• 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
• Paper towels
• A sharp knife
When you dehydrate:
1. Wash and remove excess moisture from all fruits and
vegetables before dehydrating.
2. Cut fruits and vegetables into uniform pieces.
3. You can add honey, spices, lime juice or orange juice
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
underneath 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.