Dacor Epicure ER30D Use And Care Manual

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20Operating the OvenImportant details about the meat probe:You must select the specific cooking mode (BAKE,CONVECTION BAKE, PURE CONVECTION, or CONVECTIONROAST) before you press the PROBE key.There is no preheat cycle when the meat probe feature is used.For best results, select the mode and allow the oven to preheatprior to starting the meat probe feature.The meat probe cannot be used with the broil modes. An errortone will sound.If you disconnect the meat probe from the oven during cooking,probe mode will be cancelled and the oven will continue to cookuntil you press CANCEL/SECURE.If you leave the meat probe plugged into the oven, but the meatprobe feature is not selected on the control panel, “PRB” willflash on the screen.The meat probe function will automatically cancel after 30seconds if the meat probe is not connected. “PRB” will flash onthe display.The meat probe feature takes precedence over the delay timedcooking feature. Delay timed cooking does not work when themeat probe is in use. The oven will continue to cook the meatuntil it reaches the selected meat probe temperature. However,if delay timed cooking was selected before the PROBE key waspressed, the oven will shut off instead of going into hold mode.USDA Minimum Safe Internal CookingTemperatures for Various FoodsGROUND MEAT & MEAT MIXTURESBeef, Pork Veal, Lamb 160°FTurkey, Chicken 165°FFRESH BEEF, VEAL, & LAMBMedium Rare 145°FMedium 165°FWell Done 170°FPOULTRYChicken & Turkey, whole(temperature taken in thigh)180°FPoultry breasts, roast 170°FPoultry thighs, wings, legs 180°FDuck & Goose 180°FStuffing 165°FFRESH PORKMedium 160°FWell Done 170°FHAMFresh (raw) 160°FPre-cooked (reheat) 140°FNOTE: The minimum safe internal cooking temperatures are subject tochange. There are changes in bacteria and the temperatures required toeradicate them. For the most current information, contact the USDA.USDA Meat and Poultry Hotline: Phone: (800) 535-4355www.fsis.usda.gov•••••••Dehydrating/DefrostingYour range can be used to dehydrate or defrost foods at low heatsettings in the Pure Convection mode.WARNINGTo avoid food poisoning, cook meats immediately afterdefrosting them.To dehydrate or defrost foods:Adjust the racks to the appropriate level.Place the food on the center of the oven rack. (If you aredehydrating, prepare food as recommended, then place it on adrying rack.)Press the PURE CONVECTION key.To defrost meats, enter the temperature to 150°F on thekeypad. To dehydrate, start by setting the temperatureaccording to the table below. When dehydrating, you mayneed to experiment with higher temperatures.Press START.Dacor recommends that you use one of the timers to time theprocess.Dehydrating TipsEquipment Recommended:Half sheet pan or jelly roll pan with ½” rim all the way aroundBaking rack that fits inside the half sheet panCheesecloth4 quart sauce pot with lidSteamer basket that fits inside 4 quart saucepan. One that isperforated and opens up will work well.Slotted spoonPaper towelsA sharp knifeWhen you dehydrate:Wash and remove excess moisture from all fruits andvegetables before dehydrating.Cut fruits and vegetables into uniform pieces.You can add honey, spices, lime juice, or orange juice to givethe fruit a different flavor.It is best to dehydrate on a baking rack with a pan underneathto catch any juices. If the fruit is small, use cheeseclothover the rack. If you use a rack, it will allow for maximum aircirculation around the fruit. The cheesecloth will prevent thefruit from sticking to the rack.Place the food onto the center of the oven rack.1.2.3.4.5.••••••••1.2.3.4.5.FOOD TYPE DEHYDRATING TEMPERATUREFruit 100°FVegetables 125°FMeat 150°FFOOD TYPE DEHYDRATING TEMPERATUREFruit 100°FVegetables 125°FMeat 150°F