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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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