Dacor Discovery Wall Ovens Use and care manual

Discovery Wall Ovens

Discov ryControll rMod s ....................................................................1-3
BakingTips...................................................................................4-6
MultirackBakingTips ..........................................................................7
RoastingTips ...................................................................................8
HolidayRoastingTips.........................................................................9-11
BroilingTips...................................................................................12
Cooking Charts
DacorGuideSettings ......................................................................13-20
New Wall Oven Roasted Vegetable and Fruit Chart . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21-22
BAKERY
Cak s
BasicBrownieRecipe ..................................................................24
SourCreamBundtCake.................................................................25
MascarponeCheesecake ...............................................................26
CreamyNutellaCheesecake.............................................................27
CoffeeCakewithOrangeGlaze ..........................................................28
German Chocolate Cupcakes with Coconut Pecan Chocolate Frosting . . . . . . . . . . . . . . . . . . . . . . . .29
CreamCheesePoundCakewithCherrySauce.............................................30
BasicAngelfoodCakeRecipe............................................................31
BasicYellowLayerCakeRecipe .........................................................32
Pumpkin Spice Sheet Cake with Cream Cheese Frosting . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .33
Pastri s
ChocolateRaspberryTruffleTart .........................................................35
CherryCobbler .........................................................................36
BlueberryCrisp ........................................................................37
CreamPuffswithChocolatePastryCream ................................................38
BasicPuffPastryRecipe-Pissaladiere....................................................39
CaramelAppleTurnover.................................................................40
Double-CrustedCranberryApplePie .....................................................41
CreamyPumpkinPie....................................................................42
Cooki s
LemonAlmondSugarCookies ...........................................................44
AlmondandHazelnutBiscotti............................................................45
ChocolateDippedMacaroons ...........................................................46
Sally’sOatmealRaisinCookies ...........................................................47
ClassicChocolateChipCookies ..........................................................48
Snickerdoodles ........................................................................49
Best-Ever Peanut Butter Chocolate Chip Cookies . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .50
Sally’sGrandmother’sGingerSnapCookies ...............................................51
DeathByChocolateCookies.............................................................52
MexicanWeddingCookies ..............................................................53
Wall Oven Table of Contents T

Br ads 1
BasicBagelRecipe.....................................................................55
Carolyn’s Cinnamon Rolls with Creamylicious Frosting . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .56
BasicCroissantsRecipe ................................................................57
Old-FashionedStollenwithAlmonds .....................................................58
FrenchBaguettes ......................................................................59
Mrs.Gleason’sHomemadeYeastRolls ....................................................60
HoneyWheatBread ....................................................................61
Br ads 2
HerbedButtermilkBiscuits ..............................................................63
BasicCornbreadRecipe ................................................................64
LemonBlueberryMuffins................................................................65
LightCinnamonPopovers ...............................................................66
BananaBread .........................................................................67
ClassicEnglishScones..................................................................68
Souffl s
IndividualChocolateSouffles ............................................................70
Spinach Souffle with Shallots and Smoked Cheddar . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .71
RoastedRedBellPepperQuiche .........................................................72
MEAT
B f/ V al
Molasses-MarinatedBeefTri-Tip.........................................................74
Old-FashionedMeatloaf ................................................................75
Prime Beef Rib Roast with Cabernet Currant-Marinated Vegetables . . . . . . . . . . . . . . . . . . . . . . . . . .76
Rosemary and Garlic-Rubbed Prime Beef Rib Roast . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .77
BraisedBeefRumpRoast ...............................................................78
Herb-CrustedWholeBeefFillet ..........................................................79
RoastedRackofVealonVegetableRack..................................................80
Roasted Loin of Veal with Tarragon Mustard Gravy . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .81
Veal Shoulder with Shallot, Fennel, and Reisling . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .82
Pork
CurryPorkTenderloin ...................................................................84
PorkRoastwithBalsamicPortGlaze .....................................................85
Oven-Roasted Rack of Pork with Barbecue Sauce . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .86
MolassesandRum-GlazedFreshHam ....................................................87
Wall Oven Table of Contents T

Lamb
MerlotandMint-MarinatedShortLegofLamb.............................................89
Oven-RoastedGarlicLegofLamb ........................................................90
BonedLambStuffedwithFreshHerbs ....................................................91
Walnut-Crusted Rack of Lamb with Vegetable Sauce . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .92
RoastedLambShoulderwithMustardGlaze ..............................................93
POULTRY
RoastedLemonRosemaryChicken .......................................................95
ZestyPineappleOrange-GlazedChicken ..................................................96
Wild Rice-Stuffed Cornish Game Hens with Bing Cherry Sauce . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .97
Roast Five-Spice Duck with Peach and Ginger Chutney . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .98
MadeiraOrangeGoosewithRoastedShallots .............................................99
TurkeywithSausageandHazelnutStuffing...............................................100
TraditionalStuffedTurkeywithCreamyGravy.............................................101
Red Chili Rubbed Turkey with Blackberry Adobo Sauce . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .102
PureConvection™SearRoastedTurkey .................................................103
GarlickyOven-RoastedTurkeyBreasts...................................................104
FISH
Oven-RoastedVegetablesandCodFillet .................................................106
White Rice and Pine Nut-Stuffed Trout Fillet with Roasted Fennel . . . . . . . . . . . . . . . . . . . . . . . . . . .107
Pinenut-EncrustedRedSnapper ........................................................108
SalmonFilletswithLemonDillBeurreBlanc ..............................................109
SeaScallopswithTarragonSauce ......................................................110
ChileanSeabasswithTropicalFruitSalsa ................................................111
OvenBraisedShrimpScampi ...........................................................112
SwordfishwithLime-GingerGlaze.......................................................113
POTATOES
Mom’sPotatoCheeseCasserole ........................................................115
Creamy Shallot and Cheese Twice Baked Potatoes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .116
OvenRoastedNewPotatoes ...........................................................117
PIZZA
BuffaloChickenPizza ..................................................................119
HomemadeSicilian-StylePizza..........................................................120
Jeremy’sClassicMeatandCheeseLasagna..............................................121
Wall Oven Table of Contents T

Wall Oven Table of Contents
MULTIPLE RACK MEALS
A Cozy Family Dinn r
Walnut-Crusted Rack of Lamb with Vegetable Sauce . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .123
Mom’sPotatoCheeseCasserole ........................................................123
RoastedBabyVegetables ..............................................................124
IndividualChocolateSouffles ...........................................................124
A Spring Dinn r
Maple-GlazedSalmon .................................................................125
SpringRicePilaf ......................................................................125
Oven-RoastedAsparagus ..............................................................126
RosemaryFocaccia....................................................................126
Cream Puffs with Light Whipped Cream and Fruit Compote . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .127
Moth r’s Day Brunch
SavorySpinachFrittata ................................................................128
LemonBlueberryMuffins...............................................................128
HomeFrieswithRoastedBellPeppers...................................................129
Roasted Pears with Caramel Sauce and Hazelnuts . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .129
CommonBakingProbl msandSolutions ....................................................130-131
GlossaryofCulinaryT rms..................................................................132-133
W ightsandM asur s ........................................................................134
Minimum Saf Int rnal T mp ratur s for Various Foods . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 134
For mor r cip s, pl as visit our w bsit at www.dacor.com.
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1
Discovery Controller Modes
BAKING
PURE CONVECTION™
This mode uses the rear heating element and convection fan only. It is best for light colored and delicate baked goods. Lower
the oven temperature by 25 degrees. For baking time, use the lowest stated time in the recipe, adding more time as needed.
If multiple- rack baking with 3 or more racks, increase time by an average of 5-15 minutes.
Best for:
Cakes Scones
Tarts Muffins
Puff Pastry Yeast Rolls
Cookies Multiple Rack
Free Form Yeast Breads Angel Food Cake
CONVECTION BAKE
This mode uses bottom heat and the convection fan. Items baked in a deep ceramic dish or earthenware clay pots are best in
this mode. These are foods in a deep pan that require browning on the top and bottom. Lower oven temperature by 25 degrees.
Since these items require a longer cook time, time savings are on average about 25%. Set timer 15 minutes before the lowest
stated time, adding more time as needed.
Best for:
Fruit Crisps Quiches
Custard Pies Yeast Bread in a Loaf Pan
Double-Crusted Fruit Pies Popovers
Lasagnas Pizzas
SURROUND CONVECTION BAKE
This mode uses top heat, bottom heat and the convection fan. It is best for thin items that are often baked in a shallow pan and
require dark browning on the top and bottom. They usually have a very short cook time. This mode will provide the quickest cook
time and the darkest overall browning for baked goods. Lower oven temperature by 25 degrees. Since these items cook for a
very short period of time, there are no time adjustments.
Best for:
Bagels
Biscuits
Soft Pretzels
SURROUND BAKE
This mode uses top and bottom heat. Egg- leavened items turn out best in this mode because they still get a nice rise without
over-browning or curdling. Thick- battered quick breads, such as banana bread, are good on this mode because they cook
through while providing the correct amount of browning. No temperature or time adjustments are necessary in this mode.
Best for:
Fruit Cobblers Soufflés
Quick Breads Cheesecakes and Cheesecakes baked in a water bath
D

2
BAKE
This mode uses bottom heat only and is the stand-by, non-convection mode. All baked items will turn out nicely in this mode.
Follow original times and temperatures.
ROASTING
PURE CONVECTION™
This mode uses the rear heating element and the convection fan.
Best for:
Whole Roasted Duck
Lamb Shoulder
Short Leg of Lamb
Multiple Rack Meats
PURE CONVECTION™ SEAR
Uses rear heating element and the convection fan on high. Cooks 75˚ higher than set temperature for the first 15 minutes.
Best for:
Game Hens
Chickens
Stuffed and Unstuffed Turkeys
Turkey Breasts
Pork Tenderloin
Pork Loins
CONVECTION ROAST
Uses the lower heating element, rear element and the convection fan.
Best for:
Beef Rib Roasts
Boned and Rolled Pork Loins
Oven-Braised Meat and Poultry that are covered
SURROUND CONVECTION ROAST
Uses lower element, upper element and the convection fan. This mode provides the quickest sear and is best for individually-
portion cut items that need require quick browning.
Best for:
Meatloaf
Fish Fillets
Individual Porks Chops
Chicken Breasts
Discovery Controller Modes D

3
SURROUND ROAST
Uses lower and upper elements. Braised items can be covered if necessary.
Best for:
Half and Whole Cooked Hams
Rack of Veal and Rack of Lamb
BROILING
BROIL
Uses upper-inner element. Best for smaller amounts of broiling, i.e. 2-4 hamburger patties.
MAX BROIL
Uses upper elements. Best for larger quantities of food to be broiled.
CONVECTION BROIL
Uses upper elements and the convection fan. Best for items that do not need to be flipped such as, thinner cuts of meat, fish
and garlic bread.
ADDITIONAL MODES
PROOF
Uses lower-outer element, set to 100˚. Allows dough to rise more quickly in a draft-free, warm environment.
DEHYDRATE
Uses rear element and convection fan on high. Temperatures for fruits (125˚), vegetables (110˚) and meats (150˚).
DEFROST
Uses rear heating element and convection fan. Set temperature to 110˚. To speed the defrosting process, place food on an alu-
minum surface such as a Dacor griddle to speed the process. Best for partially frozen, large items and smaller, individually cut
meats. This mode can also be used for defrosting breads.
Discovery Controller Modes D

4
1. In all ovens, oven rack positions count up from the bottom and rack 1 is the bottom; rack 6 is the top. Adjust rack posi
tions before you preheat the oven.
2 Oven temperatures range from 100˚ to 555˚, and can be set in 5-degree increments.
3. Always let the oven preheat fully before adding food. For delicate baked items or multiple rack-baked items, it is
best to allow for a longer preheat to help stabilize the oven temperatures.
4. Read recipes carefully and have ingredients and equipment ready to go before starting.
5. Set oven to preheat while preparing the food. Some baked items that are high in butter, such as cookies, need to
be refrigerated (instead of room temperature) for best results.
6. Keep in mind that although the Dacor Guide suggests the recommended cook time for food, but the time should be adjust
ed according to personal tastes.
7. The Dacor Guide suggests the best timing for the recipe, but always use the timer. Please read the Dacor Guide instruc-
tions carefully, as it may suggest cooking at a higher temperature for a short period of time and then manually lowering
the temperature. For instance, Single-Crusted Custard Pie and Popovers will require a higher temperature initially, then a
lower temperature to finish the cooking process.
8. If using a recipe that requires a “cold oven start,” use the Delay Timed Feature. Using the Delay Timed feature will bypass
using multiple elements for preheat. For further instructions, see Delay Timed information in the Use and Care Manual.
9. When converting original single-rack recipes to convection recipes, always reduce the oven temperature by 25 degrees.
When using the Dacor Guide, the conversion has been made for you. Keep in mind that hot air is circulating around the
food in addition to its normal radiant heat. Foods will brown a lot faster than in conventional ovens, therefore the
temperature would need to be reduced.
10. In most cases, baking time will also decrease when using single rack convection. The larger and denser a food is, the
more time savings you will see.
11. When baking more than one rack of food at a time, however, there is colder mass going into the oven at once. Since the
oven will take longer to recover temperature, there will be an increase in baking times for multiple rack cooking.
12. Develop a habit of looking through the oven door window instead of opening the door to check food. This will prevent
heat from escaping. In more delicate foods or in multiracked food cooking, this could make a huge difference in the
evenness of the baked goods. When the oven is completely full and every rack position is used, it has more mass.
When heat is lost by opening the door, the element will come on to compensate for the loss. It will then take longer for
the temperature to come back up to continue cooking the food.
13. Be familiar with your oven timers. These will help you keep an eye on your foods.
14. For best results, measure ingredients carefully and follow tested recipes. This is especially important for baked goods,
which can be more temperamental than other foods.
Baking Tips

5
15. When a recipe calls for creaming butter and sugar, the butter should be at room temperature and should be creamy, not
liquid or hard. Proper creaming will yield the best results for cookies and cakes. A proper creaming will be pale in color
and appear light and fluffy.
16. Bakeware should not touch the side walls of the ovens or should not come in contact with each other. This will result in
hot spots on the food.
17. To check an air- leavened cake’s doneness (angel food, chiffon, sponge, etc) press the center gently with your finger in
the center or in a fold on the top of the cake. If it feels sticky or does not spring back, it needs more time.
18. A dense cake (banana bread, pound cake, etc) can be checked by inserting a toothpick or skewer in or near the center.
Any uncooked batter on the toothpick or skewer indicates that a longer cook time is necessary.
19. Measure liquids using a liquid measuring pitcher (oil, water, milk), and measure dry ingredients using a measuring cup
(flour, sugar, etc).
20. When using the Dacor Guide, recipe ingredients can be adjusted to your tastes. Method, equipment used, and rack
positions should be followed closely for best results. On these wall ovens, you may also save your personal settings in the
Saved Guide. For more information, see the Saved Guide section in the Use and Care Manual.
RECOMMENDED BAKEWARE
If purchasing bakeware, there are two special pans required for convection cooking: low rimmed, light colored aluminum
cookie sheets and a roasting pan with a “V-shaped” rack that fits inside. Please refer to your Use and Care Manual for
part numbers on each of these.
Almost any bakeware will work in this oven-just be sure that if it is a covered dish or a thicker, denser pan, use
Convection Bake, Surround Convection Bake, Bake or Surround Bake.
Use pan size and type recommended by the recipes.
Shiny, reflective pans are best for cakes, quick breads, muffins, cookies, and pies. This will prevent the crust from
browning too fast, as a darker finish may cause it to do so.
Medium-gauge aluminum baking sheets with low sides are best in the convection modes so that the air is able to circu
late fully around the food.
Bake most frozen foods in their original foil containers, and place on a cookie sheet. Follow the package recommendations
for baking.
When using glass bakeware, only lower the temperature by 25 degrees (Most glass cookware manufacturers also
recommend lowering the temperature 25 degrees when using their products. It only needs to be lowered once).
BEST FOR PURE CONVECTION MODE: use light colored aluminum cookie sheets and cake pans, tart pans, metal bake
ware, muffin tins, any flexible silicone bakeware, shallow ceramic and glass dishes and tart pans
BEST FOR CONVECTION BAKE or SURROUND BAKE use any cast iron cookware, deep baking pans such as ceramic
casserole dishes.
BEST FOR BAKE or SURROUND BAKE MODE: use any covered items, such as a roast in an oven roasting bag, a covered
roasting pan, or a large terra cotta covered roasting pan.
BEST FOR SURROUND CONVECTION BAKE MODE: use shallow baking pan or cookie sheet
NOT RECOMMENDED: dark colored pans produce darker baked goods. Also, any dented or warped pans will
affect the evenness of the baked items.
Baking Tips

6
PAN PLACEMENT TIPS
When using Standard Bake, Convection Bake, Surround Bake, or Surround Convection Bake modes, allow 2 inches of
space around all sides of the pan to allow the heat to rise.
When baking on multiple racks, divide the oven racks evenly amongst the rack guides. This will ensure better circulation
of heated air and better baking results.
When baking four items on two rack positions, be sure to stagger the pans on each rack, avoiding the other pan and the
oven side walls.
On Pure Convection™, the pans can run either widthwise or lengthwise. On all other modes, a 2-inch air gap is
should be left around all sides of the pan, then either position for the pan can be used.
When using the Convection modes, remember to keep the pans forward and away from the convection filter. This positioning
ensures proper airflow throughout the oven chamber.
Aluminum foil can be used on the oven racks to catch overspill and can also be used to cover foods during the baking
process in any mode. DO NOT, however, line the bottom of the oven with aluminum foil. Remove foil along with the oven
racks during self-cleaning.
Baking Tips

7
1. Always use the Pure Convection™mode unless otherwise stated. Center the pans on the rack for best baking results.
2. Allow oven to preheat an additional 20-30 minutes after the preheat tone when multirack-baking delicate items, such as
cookies and cakes. This will help the temperatures to stabilize while reducing the chance for heat loss when opening the
oven door.
3. Load the oven as quickly as is safely possible. This will prevent heat loss due to the open door. Check foods using the
oven lights and the window.
4. Remove each pan as soon as food is done. All pans do not need to be removed from the oven at the same time.
5. When baking on two racks, use positions 2 and 4; 1 and 3 or 1 and 4. Use rack positions 1,3, and 5 when baking on
three racks.
6. Adapt a single-rack recipe to multiple-rack baking by increasing baking time. More time is necessary because the addi
tional cold mass in the oven causes longer temperature recovery time.
7. Always follow the “Bakeware Selection” tips in this guide.
8. When baking cookies, the should be refrigerated before baking to get the best results. Otherwise, the butter
melts too quickly, resulting in flat, chewy cookies.
9. When mixing cookie dough, the butter and egg need to be at room temperature in order to achieve proper creaming with
the sugar. Otherwise, you will not get a proper rise out of the cookie. After mixing the dough, scoop into 1” balls, then
refrigerate the dough to get the best results.
10. Cake ingredients should be at room temperature for even rise and browning.
11. Do not allow any of the pans’ sides to touch the oven walls or each other. This will result in hot spots on the food.
12. Low or no-rimmed cookie sheets are the best to use when multirack-baking. A light colored aluminum pan works well.
TIPS FOR BAKING A MULTIPLE RACK MEAL
1. Always use Pure Convection™when baking an entire meal at a time.
2. Adjust oven racks to accommodate the multiple dishes before preheating the oven.
3. Make sure that the convection filter in the back of the oven is clean. Follow instructions in the Use and Care Manual for
cleaning. The filter will help prevent flavors from transferring from one dish to the other.
4. When selecting a temperature, choose the most delicate item and use that temperature from the original recipes, you
would still lower the temperature by 25˚. For instance, if you are baking a roast, a loaf of bread, and roasted vegetables,
choose the bread temperature. The vegetables and roast can withstand a lower or higher temperature and still achieve
good results.
5. Place protein or meat items on the lowest rack position. This is to ensure that no juices drip into the other dishes.
6. Use the minute timers to indicate when to put the next dish in the oven. For instance, place the roast in the oven and set
timer 1 for 1 hour. At 1 hour, place the roasted vegetables in the oven and set the timer again for 30 minutes. At 30 minutes,
place the bread in the oven. The entire dinner will come out of the oven at the end of this timer.
Multi-Rack Baking Tips B

8
1. Convert conventional roast recipes to Convection recipes by reducing the temperature 25˚ and the cooking time by
10-15%. If using the Dacor Guide, the temperature has been adjusted for you.
2. It is recommended to use the meat probe provided with the oven to achieve both the proper cooking internal temperature
and the optimal cooking time.
3. Always roast meats fat-side up, on a roasting rack, in a shallow pan. Use a pan that fits the size of the food being
prepared. A roasting pan with a V-shaped rack is recommended. No basting is required when the fat-side is up. It is not
necessary to add water to the pan. Water causes a steam effect. “Roasting” is a dry- heat process.
4. The Pure Convection™Sear mode does not require a preheat. Place the food in a cold oven, then select the desired
temperature. After the preheat cycle, this mode will raise the temperature 75˚ above the set temperature for the first
15 minutes after preheat to sear the roasted item. It will then automatically drop down to the set temperature for the
remainder of the cooking time.
5. Place poultry breast-side up in a shallow pan, on a rack, that fits the size of the food being cooked. Use the broiler pan
accompanying the oven. Brush poultry with melted butter or oil before roasting. This will help seal in juices and aid in the
browning process of meats.
6. Tall- sided pans are not recommended when roasting in convection. They interfere with the oven’s heated air circulation
over the food. A rim of 2-3" is fine if the roast is raised up on a “V-shaped rack.” This will catch any juices and still allow
air circulation around the roast. If using a deeper pan, use the Convection Roast or Surround Roast mode.
7. Always use a meat thermometer to determine doneness if the meat probe provided with the oven is not used. The Dacor
Guide covers some times and temperatures, but does not account for any temperature adjustments, changes in pan, and
other unforeseen changes. It is best to rely on actual temperature when roasting meats. Refer to The Proper Internal
Temperature for Various Meats in this book for the best set points.
8. When using a meat thermometer, insert the stem part of the thermometer halfway into the center of the roast’s thickest
portion. For poultry, insert stem (between the body and leg) into the thickest part of the inner thigh. 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 1⁄2" further. Take another reading. If the temperature registers below the first reading, continue cooking until
desired temperature is reached.
9. It is okay to remove meats from the oven when the temperature reads 5-10˚ F below the desired temperature. The meat
continues to cook after being removed. 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.
10. There is no need to foil tent or cover roasted meats in the Pure Convection™mode. If this is your preferred method of
roasting, however, use Surround Roast rather than Pure Convection™because the convection air will never reach
the food and will not aid in roasting or searing.
11. Roasting times vary according to the size, shape and quality of meats and poultry. Less tender cuts of meat are best
prepared in Surround Roast and may require moist cooking techniques. Please follow your favorite cookbook’s
recipes for these types of dishes.
12. Lining the roasting pan with foil makes for easy clean up.
Roasting Tips

9
Holiday Roasting Tips
The following are a few tips that might come in handy during the holidays. As a good rule of thumb, plan on serving
1 pound of turkey per person. This will allow some extras for the big eaters and leftovers for the following day.
WHAT’S THE LARGEST-SIZED BIRD THAT WILL FIT IN MY OVEN?
PLANNING YOUR MEAL: A FEW POINTS TO REMEMBER
Allow between 1 to 5 days for turkeys to defrost, depending on the size.
1 pound of turkey per person should be plenty.
Follow recipe suggestions below.
Time each side dish and the turkey to ensure proper preparation, cook time, rest time, and carve time for each item.
Plan out which item will be cooked first and which could be kept warm after cooking.
The Dacor oven has two timers that are extremely handy for large meals. Set them as a reminder for placing the second
and third dishes in the oven or on the cooktop.
PROPER THAWING OF A TURKEY
Freezing turkeys may prevent bacteria from growing, but it does not kill bacteria. Therefore, it is important to keep turkeys out
of the T mp ratur Dang r Zon - 40˚F – 140˚F. Never attempt to defrost a turkey by placing it on the counter. This can cause
foodborne illness.
T
OVEN CELL SIZE TURKEY SIZE-IN POUNDS
27" oven cell 27
30" oven cell 30+

10
Holiday Roasting Tips
THERE ARE TWO WAYS TO SAFELY DEFROST A TURKEY
1. Und r R frig ration. This requires adequate refrigerator space and advanced planning and is the pr f rr d m thod for
defrosting a turkey. The turkey should be placed on the low st possibl sh lf to prevent any juices from spilling into other
foods. A high- rimmed pan ( 2-3") is required to catch any juices. Defrost times will depend on the size of the bird. On
average, it will take a day or two for the bird to be completely defrosted. Plan on defrosting and cooking within a two day
time period.
2. Using a Larg Sink and Running Wat r. The turkey may be defrosted by placing it in a sink full of cold running water or in
a sink of water that will be changed every half hour. Ample room is needed for loose particles and overflow. Special care
must be taken in cleaning and sanitizing every tool used in preparation of the turkey. Hot water and a bleach-based
cleanser should be used to sanitize the sink and utensils before starting and after turkey is removed.
3. Using Pur Conv ction™.You may use Pure Convection™at 150˚ to defrost a partially frozen turkey for same-day cooking.
Place turkey on an oven cooking rack. It will take approximately 8-11 minutes per pound to defrost the turkey. This is not
recommended with frozen solid turkeys as it will remain in the T mp ratur Dang r Zon for too long.
ROASTING UNSTUFFED TURKEYS
1. Place turkey on a roasting rack in a roasting pan. Use a roasting pan that allows for at least 3⁄4of the turkey to be
exposed above the sides of the pan. This allows the convection air to flow freely around the bird, giving it a nice, brown
sear. It also helps to lock in the juices inside of the turkey, creating a moist, tasteful product.
2. The best rack position for the turkey is either rack position 1 or 2. If roasting only one turkey, place the turkey with the
rack facing side to side. If roasting 2 turkeys in one oven cell, two 10 x 13” pans with racks will fit front to back in a 30" or
36" wall oven.
3. The time it will take to cook will be approximately 10-12 minutes per pound for an unstuffed bird. Begin checking the
internal temperatures with an instant-read thermometer about 20 minutes before the expected time of completion.
Internal temperatures should read 170˚ in the breast, 180˚ in the thigh.
ROASTING STUFFED TURKEYS
1. Follow the same roasting instructions as above.
2. Always take internal temperatures with an instant-read thermometer of both the turkey and the stuffing to ensure
safe serving.
T

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OTHER HELPFUL ROASTING HINTS
1. Spray roasting rack and roasting pan with nonstick cooking spray. This will make cleaning up easier.
2. Rinse with cold water and pat dry the turkey with paper towels.
3. An olive oil or butter rub helps seal in the juices and aids in browning the turkey.
3. It is best to use fresh herbs in the olive oil rub, since dried herbs may brown too quickly.
4. For added flavor, make an incision at the bottom of the breast to create a “pocket” between the skin and the breast.
Insert the olive oil or butter rub underneath the skin.
5. Chopped onions, carrots, celery, and whole herb sprigs may be inserted into the cavity of the bird. This helps retain mois-
ture while adding flavor to the turkey. These vegetables can be used to flavor homemade gravy after the turkey has
reached a safe internal temperature.
6. Never discard turkey drippings. It adds flavor to stuffing, makes a great stock for soups and stews, and makes the best
gravies and sauces to serve along with the turkey. If you must discard it, let it cool and scrape into the trash. Do not
throw it down the sink, as it may clog drains.
7. If there are not enough drippings in the bottom of the pan to make your favorite gravy, keep in mind that they are still
inside the turkey. You may need to compensate with additional stock or broth.
8. No basting is necessary when using the Pure Convection™Sear mode. If you are using a special sauce or marinade,
however, you may want to baste the turkey a couple of times during the cooking process. Do this during the last hour
of cooking.
9. It is better to prepare stuffing on the side, instead of stuffing the turkey. Stuffing adds insulation, making it harder for the
stuffing to reach a safe internal temperature of 165˚, while the turkey may register a much higher temperature, therefore
producing a drier product. It also lengthens the cooking process. Since minimum internal temperatures cannot always be
reached, we recommend cooking a separate casserole dish of stuffing.
10. It is acceptable to cover wings and legs that seem to be browning too quickly with foil. Keep in mind that Convection will
brown a turkey quickly, which will help it to remain moist.
11. If you are completely covering a turkey in a roasting pan or using an oven roasting bag, convection is not necessary.
Surround Roast is the best mode for this type of roasting, simply because the convection air is not able to reach the turkey.
12. Instead of doing one really large bird, try 2 medium-sized birds in one oven cell! In Dacor’s oven, you can place two 15
pound turkeys side-by-side on roasting racks. Think of it: four breasts, four legs- it’s enough for 30 people! Another reason
to try this is because the smaller the bird, the more tender it will be. And the time will remain the same for one bird- 8-11
minutes per pound! Your two birds at 15 pounds each will cook in about 2 hours!
13. Tim D lay Cooking- We do not recommend using the time delay function on your oven to cook your turkey. It is hard to
keep protein foods out of the Temperature Danger Zone- from 40˚ – 140˚. In using time delay, you are allowing a raw
turkey to sit in the oven for an extended period of time, which allows bacteria to grow and a prospective foodborne
illness to occur.
14. Most Important Tip of All: Be sure to clean and sanitize every utensil used in preparation of the turkey. This includes
cutting boards, knives, kitchen sinks, and, most importantly, your hands.
Holiday Turkey Tips T

12
Broiling is a quick and flavorful way to prepare many foods. In broiling, the heat source radiates from above in the oven cell to
cook foods with a dry and intense heat. This high heat keeps the juices inside the meat while browning the outside. Foods that
can be broiled should be tender, should have some fat content to preserve moisture and flavor, and should be an individual portion
size. Broiling in the oven is completed with the oven door completely shut. Keep in mind that it is normal and necessary for some
smoke to be present to give the food a smoky, barbecued flavor. The broil temperatures and rack positions may be adjusted.
FOODS THAT CAN BE BROILED
Meats, such as beef, chicken, veal, lamb, and pork
Sausages (Be sure to puncture the skin to prevent bursting)
Bacon (Broiled flat or rolled)
Seafood (Both fish fillets and shellfish)
Vegetables that are tender and have a high moisture content, such as onions, zucchini, squash, and peppers
Garlic breads, toasts, etc.
Thin items should be cooked at high heat and as quickly as possible.
M dium thick items should be started on high heat to sear the food, then finished in a cooler part of the broiler/ oven cell by
dropping the rack position down or by lowering the temperature of the broiler.
Thick items should also be started on high heat to sear the food, then finished in the oven at a lower temperature.
Times and temperatures for broiling may vary due to desired doneness of the food. Foods will often have to be turned half way
through the broiling cycle.
TIPS FOR SUCCESSFUL BROILING
1. Dacor’s wall ovens offer a revolutionary glass electric broiler with ribbon elements. This broiler gives you a wonderful broil
surface area, a great sear, and moist products.
2. Bring foods to room temperature for about 15-20 minutes before broiling. Chilled foods will reduce the temperature under the
broiler. The product will not brown/ sear as well.
3. To keep meat from curling, slit fatty edges.
4. Trim the outer layer of fat from steaks and chops.
5. Cuts of meat that are too thin (smaller than 1⁄4") may dry up too quickly, while foods that are too thick (2" or larger) may only
sear from the outside and remain raw in the center. Please refer to the above section that addresses thin/ thick items.
6. For best results, thicker cuts of meat should be placed about 4–6 inches away from the broiler.
7. A 2-part broiler pan (provided with the unit) should always be used. This allows for fats to drip down into the pan below,
reducing smoking and spattering. Using a sheet pan instead of the broiler pan may cause fats to be redirected into the heat,
causing flare-ups.
8. Aluminum foil may be used on the bottom portion of the 2-part broiler pan only. If foil is used on the top slotted piece (grill),
fats are not allowed to drain properly, resulting in flare-ups, smoking, and spattering.
9. Do not add water to the bottom piece of the broiler pan. This will cause a “steaming” instead of broiling.
10. It is best to use tongs to turn the food item half way through the cooking process since piercing the meat with a fork allows
juices to escape.
11. Meats can be brushed with oil or butter to maintain moisture and aid in the searing process.
12. To prevent sticking, lightly grease the broiler grill. Excess grease will result in heavy smoking.
13. Marinating meats, poultry and seafood is an excellent way to retain flavor in broiled foods. Remove food from marinade. Pat
dry before broiling.
14. Be sure to center the broiler pan underneath the broiler for maximum coverage. Center the pan lengthwise, then push it all
the way to the back.
Broiling Tips

13
Dacor Convection Oven Roasting Tips
Item Mode Temperature Time – Min Help Guide
BROWNIES Pure Convection 325 20-25
Use an 8 x 8 x 2 or 9 x 13 x 2" baking pan; Use rack
position 2. For two pans, use rack positions 2 and 4.
For three racks, use rack positions 1,3, and 5.
LAYER CAKE
9 X 13 Pure Convection 325 30-35
Use 9 x 13" pan. Use rack position 2.
For two pans, use rack positions 2 and 4.
For three racks, use rack positions 1,3, and 5.
BUNDT CAKE Convection Bake 325 35-45
Use an 8" bundt pan. Use rack position 2.
For two sheets, use rack position 1 and 4.
Rotate half way through baking.
CHEESECAKE Surround Bake 325 45-60 Use 8-10" springform pan. Use rack position 2. 8"
pan= 1 hr. 10" pan= 45 min.
CHEESECAKE IN A
WATER BATH Surround Bake 325 45-60
Use 8-10" springform pan. Place in oven rimmed pan.
Place in oven. Fill outer pan with warm water.
Use rack position 2.
COFFEE CAKE Pure Convection 325 45-55
Use 9" round cake pan. Use rack position 2.
For two pans, use rack positions 1 and 4.
Increase time to 10-15 min.
CUPCAKE Pure Convection 325 20-25
Use 12-cup muffin tin. Use rack position 2.
For two pans, use rack positions 2 and 4.
For three racks, use rack positions 1,3, and 5.
POUND CAKE Pure Convection 325 50-60 Use 9 x 5" loaf pan. Use rack position 2.
For two pans, use rack positions 1 and 4.
ANGEL FOOD CAKE Pure Convection 350 25-35 Use 10" tube pan. Use rack position 2.
LAYER CAKE
8-INCH ROUND Pure Convection 325 25-30
Use 8" round cake pan. Use rack position 2.
For two pans, use rack positions 2 and 4.
For three pans, use rack positions 1,3, and 5.
TART Pure Convection 325 10-15 Use 10" tart pan. Use rack position 2.
For two pans, use rack positions 2 and 4.
COBBLER Surround Bake 400 25-30 Use 8 x 8 x 2" pan. Use rack position 2.
FRUIT CRISP Convection Bake 375 30-35
Use 8 x 8 x 2" pan. Use rack position 2.
For two pans, use rack positions 2 and 4.
Rotate pans half way through baking.
Dacor Guide Settings
BAKERY
PASTRIES

14
Dacor Convection Oven Roasting Tips
Item Temperature Time – Min Help Guide
PUFF PASTRY Pure Convection 350 12-15
Use cookie sheet. Use rack position 2. For two sheets,
use rack positions 2 and 4. For three sheets, use rack
positions 1,3, and 5. Increase time 10-15 min.
TURNOVER Pure Convection 375 20-25
Use cookie sheet. Use rack position 2. For two
sheets, use rack positions 2 and 4. For three sheets,
use rack positions 1,3, and 5. Increase time 10-15 min.
DOUBLE-CRUSTED
FRUIT PIE Convection Bake 375 45-55 Use 9" pie dish. For one or two pies, use rack position 2.
SINGLE CRUSTED
CUSTARD PIE Convection Bake 425 for 10 min/ 350 for 25-30 35-40 Total Use 9" pie dish. For one or two pies, use rack position 2.
RFRG COOKIES
1-2 RACKS Pure Convection 350 15-18 Use cookie sheet. For one sheet, use rack positions 2. For sheet two, use rack position 4.
RFRG COOKIES
3 RACKS Pure Convection 350 15-18 Use cookie sheet. Use rack positions 1,3, and 5.
RFRG COOKIES
4 RACKS Pure Convection 325 18-20 Use cookie sheet. Use rack positions 1,3,5 and 6.
RFRG COOKIES
5-6 RACKS Pure Convection 325 20-25
Use cookie sheet. For five sheets, use rack positions
1 through 5. For six sheets, use rack positions
1 through 6.
FROZ COOKIES
1-2 RACKS Pure Convection 350 15-18 Use cookie sheet. For one sheet, use rack position 2. For sheet two, use rack position 4.
FROZ COOKIES
3 RACKS Pure Convection 350 18-20 Use cookie sheet. Use rack positions 1,3, and 5.
FROZ COOKIES
4 RACKS Pure Convection 325 22-25 Use cookie sheet. Use rack positions 1,3,5 and 6.
FROZ COOKIES
5-6 RACKS Pure Convection 325 25-30 Use cookie sheet. For five sheets, use rack positions 1 through 5. For six sheets, use rack positions 1 through 6.
Dacor Guide Settings
COOKIES
Use cookie sheet. Use rack position 2. For two sheets,
use rack positions 2 and 4. For three sheets, use rack
positions 1,3, and 5. Increase time 10-15 min.
Mode
25-30325Pure ConvectionECLAIR/CREAM PUFF

15
BREADS 1
Surround Convection
Bake
BAGELS 425 18-20 Use cookie sheet. For one sheet, use rack position 2.
For two sheets, use rack positions 2 and 4.
CINNAMON ROLLS
CROISSANTS
SWEET
YEAST BREADS,
STOLLEN
Pure Convection
Pure Convection
Pure Convection
325
350
350
20-25
10-15
25-30
Use cookie sheet. For one sheet, use rack position 2.
For two sheets, use rack positions 2 and 4. For three sheets,
use rack positions 1,3, and 5.
For multiple racks, add 5-10 minutes.
Use cookie sheet. For one sheet, use rack position 2.
For two sheets, use rack positions 2 and 4. For three sheets,
use rack positions 1,3, and 5.
For multiple racks, add 5-10 minutes.
Use cookie sheet. For one sheet, use rack position 2.
For two sheets, use rack positions 2 and 4. For three sheets,
use rack positions 1,3, and 5.
For multiple racks, add 5-10 minutes.
Dacor Convection Oven Roasting Tips
Item Mode Temperature Time – Min Help Guide
YEAST BREADS,
FREE-FORM Pure Convection 350 30-35
Use cookie sheet. For one sheet, use rack position 2.
For two sheets, use rack positions 2 and 4. For three sheets,
use rack positions 1,3, and 5.
For multiple racks, add 5-10 minutes.
YEAST ROLLS Pure Convection 350 20-25
Use cookie sheet. For one sheet, use rack position 2.
For two sheets, use rack positions 2 and 4. For three sheets,
use rack positions 1,3, and 5.
For multiple racks, add 5-10 minutes.
YEAST BREADS
IN LOAF PAN Pure Convection 325 25-30 Use 9x5 loaf pan. Use rack position 2.
BISCUITS Surround Convection
Bake 400 10-12 Use cookie sheet. Use rack position 2.
CORNBREAD Convection Bake 375 25-30
Use 8 x 8 baking pan. For one pan, use rack position 2.
For two pans, use rack position 2 and 4.
Switch pans half way through baking.
MUFFINS Pure Convection 375 15-20 Use 12-cup muffin tin. For one pan, use rack position 2.
For two pans, use rack positions 1 and 4.
POPOVERS Convection Bake 400/350 10/10-15
(20-25 Total) Use popover pan. Use rack position 2.
QUICK BREADS Surround Bake 325 50-55 Use 9 x 5" loaf pan. Use rack position 2.
SCONES Pure Convection 350 25-30 Use cookie sheet. Use rack position 2.
For two sheets, use rack positions 1 and 4.
Dacor Guide Settings
BREADS 2