Dacor RSD30 Manual

Also see for Preference RSD30: Installation instructions Installation instructions

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RECIPES45Angel Food Cake1 1⁄ 2 cups egg whites (10-12 large eggs)1 1⁄ 2 cups sifted powdered sugar1 cup sifted cake flour1 1⁄ 2 tsp. cream of tartar1 cup granulated sugar1 tsp. almond extractPreheat oven to 350˚F on Pure Convection™.Let egg whites come to room temperature. Sift powdered sugar and cake flour together. Add cream of tartar to egg whites. Beat withelectric mixer until soft peaks form. Gradually add granulated sugar, beating until stiff peaks form. Add almond extract. Fold dry mixtureinto whites 1⁄ 4 at a time. Stir with a whisk to incorporate fully. Pour into ungreased 10" tube pan. Using a rubber spatula, cut through batterto get rid of air pockets. Bake until risen and browned, about 40-45 minutes. Top should spring back and should not be sticky in thefolds. Immediately invert on rack, leave in pan. Cool thoroughly. Loosen sides and remove cake. Let cool and slice to serve.Makes one 10" cake (about 12 slices).Lemon Lover’s Cookies1 cup butter flavored vegetable shortening1 1⁄ 2 cups sugar1 Tbsp. water1 1⁄ 2 tsp. lemon extract2 Tbsp. lemon juice2 eggs1 tsp. finely grated lemon peel3⁄ 4 cup flaked coconut2 1⁄ 2 cups all purpose flour1 1⁄ 2 tsp. cream of tartar1 tsp. baking soda1⁄ 4 tsp. salt1 Tbsp. poppy seedsPreheat oven to 325˚F on Pure Convection™.Mix coconut with lemon juice in a small bowl and let sit for 10 minutes. Cream together vegetable shortening and sugar until fluffy.In a bowl, mix water, lemon extract, lemon juice with coconut, eggs and lemon peel. Add to shortening mixture. Sift together flour,cream of tartar, baking soda, salt and poppy seeds in a separate bowl, then combine all ingredients and beat together. Drop by round-ed teaspoonfuls, about 2 inches apart on lightly greased cookie sheet. Bake until lightly browned around edges, about 12 minutes.Makes about 2 dozen cookies.