Dacor Renaissance RO130 Use And Care Manual

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Dacor Renaissance RO130 Use And Care Manual Manual pdf 11 page image

9Operating Your OvenPure ConvectionThe uniform air circulation provided by Pure Convectionallows you to use more oven capacity at once. Use thismode for single rack baking, multiple rack baking, roast-ing and preparation of complete meals. Many foods, suchas pizzas, cakes, cookies, biscuits, muffins, rolls andfrozen convenience foods can be successfully prepared ontwo or three racks at a time. Pure Convection is also goodfor whole roasted duck, lamb shoulder and short leg oflamb.For multiple rack baking...• Typically, when baking on two racks with your oven,use rack positions #3 and #5 (counting from thebottom up). When baking on three racks, use rackpositions #2, #4 and #6.• When adapting a single rack recipe to multiple rackbaking, it may be necessary to add to the baking timedue to the extra bulk of the food in the oven.Convection BakeUse this mode for single rack baking. The combination ofthe convection fan and bottom heat source is best for fruitcrisps, custard pies, double-crusted fruit pies, quiches,yeast breads in a loaf pan and popovers. Also, itemsbaked in a deep ceramic dish or earthenware clay pots arebest in this mode. Most of these items cook in a deep panand require browning on the top and bottom.Convection 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.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.1 21 21 2AIR FLOW1 2 1 21 21 21 2