Dacor RO130 Use And Care Manual

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14Operating Your OvenConvection Roastyour oven’s convection roast mode uses a combination ofthe convection fan and heat sources above and below thefood. it is best for rib roasts, turkeys, chickens, etc.Roasting Tipsall baking modes can be used to roast in your oven.however, the convection roast mode is recommended toproduce meats that are deliciously seared on the outsideand succulently juicy on the inside in record time. Foodsthat are exceptional, when prepared in the convectionroast mode, include: beef, pork, ham, lamb, turkey,chicken and cornish hens.always roast meats fat side up in a shallow pan, using aroasting rack. Always use a pan that fits the size of thefood being prepared. the broiler pan and grill, accompa-nying the oven, can be used in most cases. no basting isrequired when the fat side is up. Do not add water to thepan. it will cause a steamed effect. roasting is a dry heatprocess.poultry should be placed breast side up on a rack in ashallow pan that fits the size of the food. Again, thebroiler pan and grill accompanying the oven can be used.brush poultry with melted butter, margarine or oil beforeand during roasting.when using the roast mode, do not use pans with tallsides. they interfere with the circulation of heated air overthe food.if using a meat thermometer, insert the probe halfwayinto the center of the thickest portion of the meat. forpoultry, insert the thermometer probe between the bodyand leg into the thickest part of the inner thigh. to ensurean accurate reading, the tip of the probe should not touchbone, fat, or gristle. check the meat temperature 2/3 ofthe way through the recommended roasting time. afterreading the meat thermometer once, insert it 1/2 inchfurther into the meat, then take a second reading. if thesecond temperature registers below the first, continuecooking the meat.remove meats from the oven when the thermometer reg-isters 5 to 10°f below the desired temperature. the meatwill continue to carry-over.allow roasts to stand 15 to 20 minutes after roasting inorder to make carving easier.roasting times always vary according to the size, shapeand quality of meats and poultry. Less tender cuts of meatare best prepared in bake mode and may require moistcooking techniques. use your favorite cookbook recipes.reduce spatter by lining the bottom of the roasting panwith lightly crushed aluminum foil.Your oven offers two broil modes...• Broil• Convection broilwarning• Use the broil and convection broil modes only with the ovendoor completely closed.• To avoid damage to the meat probe, remove it from the ovenwhen using either of the broil modes. If the meat probe isconnected the broil modes will not start. The meat probesymbol will flash when you attempt to start the oven in one ofthe broil modes with the meat probe connected.Broiling is a quick, flavorful way to prepare many foods,including steaks, chicken, chops, hamburgers and fish.Broiluses a top heat source. it is best for broiling smalleramounts of food.Convection Broilthis mode uses a combination of the convection fan anda top heat source. it is best for items that do not need tobe flipped such as, thinner cuts of meat, fish and garlicbread.Broiling Tips• to reduce the chance of overcooking, use rack posi-tions 1 through 4. results will vary based on the typeof food being broiled and the rack position used.• it is normal and necessary for some smoke to bepresent to give the food a broiled flavor.• setting the timer is recommended to time the broilingprocess.• always use a broiler pan and grill to provide drainagefor excess fat and grease. Doing so will reduce spat-ter, smoke and flare-ups.• start with a room temperature broiler pan for evencooking.• use tongs or a spatula to turn and remove meats.never pierce meat with a fork because the naturaljuices will escape.• Broil food on the first side for a little more than half ofthe recommended time, then season and turn. seasonthe second side just before removing the food fromthe oven.• to prevent sticking, lightly grease the broiler grill.excess grease will result in heavy smoke. for easiercleaning, remove the broiler pan and grill whenremoving the food.Understanding the Various Oven Modes (Continued)1 21 21 21 21 2