Dacor RSE30 Manuel d'utilisateur télécharger pdf (Page 10)

1. Convert conventional Standard Bake recipes to Convection recipes by reducing the temperature 25 degrees and the

cooking time by 10-15%.

2. Always roast meats fat-side up using a V-shaped-rack roasting pan that fits the size of the food being prepared (use the

bottom broiler pan that came with your Dacor oven and place a V-shaped rack inside). No basting is required when the

fat-side is up. Do not add water to the drip pan because it will cause a steam effect. Roasting is a dry-heat process.

3. Place poultry breast-side up on a rack with a drip pan. (You can use the broiler pan that came with your Dacor oven.)

Brush poultry with melted butter or vegetable oil before roasting to help seal in juices and enhance browning.

4. Tall-sided pans are not recommended when roasting in Convection modes because they prevent the heated air from

circulating around the food. A pan with a 2"-3" rim is fine if the roast is raised up on a V-shaped rack. It will catch juices

and still allow air circulation.

5. When using a meat thermometer, insert the stem part halfway into the center of the roast’s thickest portion. For poultry,

insert stem into the inner thigh, between the body and leg. Avoid touching bone, fat or gristle with the probe’s tip; it will

give you inaccurate readings. After taking an initial temperature reading, insert the probe a

⁄

2" further. Take another

reading. If the temperature registers below the first reading, continue cooking until desired temperature is reached.

6. It is okay to remove meats from the oven when the temperature reads 5-10˚ F below the desired temperature because

the meat will continue to cook for a short time. This is called “carryover” cooking and can be utilized for 10-15 minutes in

order to make carving easier and to help meats retain their juices.

7. Do not foil tent or cover roasted meats in the Pure Convection™ mode because it will block the convection air from

reaching the food and aiding in the roasting and searing process. If this is your preferred method of roasting, however,

use Standard Bake rather than Pure Convection™ or Convection Bake.

8. Roasting times always vary according to the size, shape and quality of meats and poultry. Less tender cuts of meat are

best prepared in Standard Bake and may require moist cooking techniques. Please follow your favorite cookbook’s

recipes for these types of dishes.

9. Lining your roasting pan with foil makes for easy clean up.

Convection Oven Roasting Tips

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Dacor RSE30 Manuel d'utilisateur Page 10