Dacor RNR30NC Use And Care Manual

Contents

Dacor RNR30NC Use And Care Manual Manual pdf 21 page image

19Operating the OvenSolving Discoloration ProblemsTo prevent darkening during dehydration and storage, youshould steam blanch apples, apricots, peaches, nectar-ines, pears or foods that will oxidize.To steam blanch:1. Add one inch of water to a four quart sauce pot.Insert the steam basket and place the fruit in it.2. Cover the pot and steam for one to two minutes.3. Remove with a slotted spoon and dab with a papertowel to remove excess moisture before dehydrating.4. Apples, pears, pineapples and some other fruits willbrown or darken during dehydration. To prevent dis-coloration, dip fruits in pineapple juice or lemon juiceafter steam blanching.Creating a Candied EffectTo give fruit a candied effect and to help retain color,blanch them in a simple syrup. You can candy the fruitsmentioned above as well as figs and plums. The basicratio for a simple syrup is one cup of sugar to one cup ofwater. Add these ingredients to a four quart stock pot andbring to a boil. Stir until all the sugar dissolves. Removethe saucepan from the cooktop and allow it to cool. Dipfruit into the simple syrup after it has cooled.Preventing Tough Skins When DehydratingYou should water blanch items with tough skins such asgrapes, prunes, dark plums, cherries, figs and some typesof berries. Water blanching these types of fruit will crackthe skins so that moisture can escape and dehydrationcan be done more effectively.To water blanch:1. Bring two quarts of water to boil in a four quart saucepot.2. Drop the fruit in the water for one to two minutes, oruntil the skin begins to crack.3. Remove the fruit with a slotted spoon and dab drywith a paper towel before dehydrating. The pit can beleft inside or removed half way through the dehydrat-ing process.Defrosting Tips• Food that takes an exceptional amount of time todefrost will not defrost well in a convection oven.• You should not defrost anything that would normallytake over two hours to thaw. The food will begin tospoil because the defrost temperature is not highenough to cook the food.• If you have a partially defrosted turkey, rib roast orother large cut of meat, you may continue to defrost itin your convection oven. If wing tips and legs begin todry out when you defrost poultry, you may wrap thetips with aluminum foil.• If you are defrosting a small cut of meat, lay it on aflat cookie sheet with a one inch rim to catch juices asthe meat thaws.• Thick, frozen casseroles such as lasagna will notdefrost well in your oven. Instead, defrost accord-ing to the food manufacturer’s suggestions. You mayalso defrost casseroles in the refrigerator overnight.You should leave the food in its original container andkeep it covered.• You can bake some foods from frozen. Some exam-ples are: pizza, frozen pastries, croissants, cookies,etc. Before baking frozen food, preheat the oven.ProofingYou can use your range to proof yeasted doughs at a lowand draft-free temperature using the bake mode.1. Touch the BAKE key.2. Enter the temperature of 100°F on the keypad.3. Touch START · CONTINUE.4. Place the dough in a greased bowl inside of the oven.Cover it with either a damp cloth or plastic wrapcoated with a nonstick spray.5. Turn on the oven light.6. Set the timer for the amount of rise time in the recipe.Adjusting the Oven TemperatureEven though your oven is adjusted at the factory to cookat the temperature shown on the display, it may cookfaster or slower than your old oven.WARNINGDo not adjust the probe or self clean offsettemperatures. The offset for the probe and self cleanoffsets must remain at 0 for proper and/or safeoperation.IMPORTANT: Do not measure the temperature inside theoven with a thermometer. Opening the door will cause anincorrect reading. Also, the temperature inside the ovenwill vary as the elements cycle on and off.If you are not satisfied with the results from your oven,you can adjust the temperature offset as follows:1. With the oven off, touch and hold the 0 and # keyson the number keypad at the same time. After aboutthree seconds “PASS” will appear on the display.2. Immediately enter 6428 on the number keypad, thenSTART. “SLCt” (select) will appear on the display.3. Touch the key for the cooking mode you want tochange the offset for (CONV BAKE, CONV BROIL,PURE CONV, CONV ROAST, BAKE or BROIL).4. Enter an offset temperature value from 1 to 35°F (1to 18 for ovens set to Celsius). Touch the # key afterentering the numeric value if you want the offset tobe a negative (-) value. Touch # again to toggle the(-) setting off. “Edit” appears on the display when youstart to enter the offset value.5. Touch START · CONTINUE to save the setting.6. Repeat steps 3 to 5 to offset other cooking modes.7. Touch CANCEL · SECURE to exit offset mode.