Dacor RSD30 Manual

Also see for Preference RSD30: Installation instructions Installation instructions

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RECIPES36Pure Convection™ Prime Rib RoastThis roast cooks best on Pure Convection™ because it will cook faster and give the roast a beautiful sear. Be sure to raise the roaston a V- shaped rack so the convection air can circulate around the meat.Approximate Prep time: 10 minutesApproximate Cook time: About 24-25 minutes per pound6 pound rib roast, boned and retied (this makes carving easier)1⁄ 4 cup olive oil1 Tbsp. coarse ground kosher salt1 Tbsp. coarse ground black pepper1⁄ 4 cup fresh rosemary, chopped; plus two whole sprigs10 cloves garlic- 5 cloves minced, 5 cloves sliveredPreheat oven to 350˚F on Pure Convection™. Place one rack in the number 2 position and remove all others.Poke the slivered garlic into the roast. Make a rub out of the chopped garlic, olive oil, and rosemary. Rub on the roast to coat.Salt and pepper to taste.Spray the roasting pan with nonstick cooking spray, and place two sprigs of fresh rosemary in the bottom of the pan. Place theroast on a rack tall enough so that most of the roast is above the sides of the roasting pan. The roast should be placed fat-side up.Roast at 350˚F for about 2 1⁄ 2 to 3 hours, or until internal temperature reaches 145˚F for medium rare, 160˚F for medium, or 170˚F forwell done. Remove from the oven and let rest for 15-20 minutes before carving. Cut and remove the butcher’s string and lift theroast off the ribs to carve. Slice thinly against the grain and transfer to a serving platter. Serve warm.Serves 12.Preheat oven to 350˚F on Pure Convection™.Clean and dry the chicken. Clean and cut the lemon in half and place inside the chicken cavity with several rosemary sprigs. Makea rub with Italian parsley, rosemary, and garlic powder. Season the outside of the chicken with the rub, salt, and pepper. Place onrack in roasting pan. Roast until golden brown and internal temperature reaches 180˚F in the thigh. Cook time should be about 1hour 30 minutes. Allow chicken to rest 5-10 minutes before carving.Serves 4.Roasted Lemon Rosemary Chicken4-5 pound roasting chicken1 lemon, halved lengthwise1⁄ 4 - 1⁄ 2 cup fresh rosemary, chopped1 cup Italian parsley, chopped1 cup olive oil1 tsp. garlic powderSalt, to tastePepper, to taste