Dacor Distinctive DR30DH Use And Care Manual

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15Operating the OvenYour range offers two broil modes:• Broil• Convection BroilBroiling is a quick and flavorful way to prepare manyfoods, including steaks, chicken, chops, hamburgers andfish.warning• To avoid burns, keep the oven door completely shutwhen using the broil modes.• To avoid damage to the meat probe, remove it fromthe oven when using either of the broil modes.BroilThis mode uses a top heat source. It is best for broilingsmaller amounts 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• 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 when thefood is removed.Convection RoastYour range’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 tips• All baking modes can be used to successfully roastin your oven. However, the convection roast mode isrecommended to produce meats that are deliciouslyseared on the outside and succulently juicy on theinside in record time. Foods that are exceptional,when prepared in the convection roast mode, include:beef, pork, ham, lamb, turkey, chicken and cornishhens.• Always roast meats fat side up in a shallow pan, usinga roasting rack. Always use a pan that fits the size ofthe food being prepared. No basting is required whenthe fat side is up. Do not add water to the pan. It willcause a steamed effect. Roasting is a dry heat pro-cess.• Poultry should be placed breast side up on a rack in ashallow pan that fits the size of the food. Brush poul-try with melted butter, margarine or oil before andduring roasting.• When using the roast mode, do not use pans with tallsides. They interfere with the circulation of heated airover the 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 thebody and leg into the thickest part of the inner thigh.To ensure an accurate reading, the tip of the probeshould not touch bone, fat or gristle. Check the meattemperature ²/³ of the way through the recommendedroasting time. After reading the meat thermometeronce, insert it ½ inch further into the meat, then takea second reading. If the second temperature registersbelow the first, continue cooking the meat.• Remove meats from the oven when the thermometerregisters 5 to 10°F below the desired temperature.The meat will continue to carry-over.• Allow roasts to stand 15 to 20 minutes after roastingin order to make carving easier.• Roasting times always vary according to the size,shape and quality of meats and poultry. Less tendercuts of meat are best prepared in bake and mayrequire moist cooking techniques. Follow your favoritecookbook recipes.• Reduce spatter by lining the bottom of the roastingpan with lightly crushed aluminum foil.1 2 1 21 21 21 2