Roasting - Dacor Wall Oven Use And Care Manual

Roasting

When you press the ROASTING key on the
main menu, the ROASTING menu appears.
Roasting Modes:
PURE CONVECTION™
SEAR
PURE CONVECTION™
SURROUND ROAST
CONVECTION ROAST
SURROUND
CONVECTION ROAST
30
Deluxe Features
CONV/SEAR
Description:
The browning process sears the surface of the
meat to keep the natural juices from escap-
ing. In Pure Convection™ Sear mode, the
oven cooks the meat 75°F higher than set
temperature for the first 15 minutes. This
mode is best for game hens, chickens, stuffed
and un-stuffed turkeys, turkey breasts, pork
tenderloin, and pork loins.
Uses only convection heat. No other heat
sources are used. Best for whole roasted
duck, lamb shoulder, and short leg of lamb.
Uses heat sources that are above and below
the food. Best for half and whole cooked
hams, rack of veal, and rack of lamb. When
braising in the oven, cover foods with foil if
necessary.
Uses a combination of convection cooking and
a heat source below the food at the same
time. Best for rib roasts, boned and rolled
loins, and oven-braised meat and poultry that
are covered.
Uses a combination of convection cooking and
heat sources above and below the food. Best
for meatloaf and fish fillets. This mode pro-
vides the quickest sear and is best for individ-
ual, portion cut items that need browning on
the top and to cook quickly.
Wall Oven
12:25
UPPER
PM
SELECT A ROASTING MODE
PURE SURROUND CONV
PURE
CONV ROAST ROAST
Jump-in temperature:
Jump-in temperature: 350°F.
Jump-in temperature: 325°F.
Jump-in temperature: 375°F.
Jump-in temperature: 350°F.
Jump-in temperature: 350°F.
SURR CONV
ROAST HELP