Dacor Range Cooking Cooking Manual
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Dacor Range Cooking Cooking Manual

Dacor range cooking guide
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Summary of Contents for Dacor Range Cooking

  • Page 1 Epicure Range Cooking Guide...
  • Page 2 This guide will help you maximize the use of your new Dacor range. It will help you decide which cooking mode will give you the best results, and will inspire you to create your own favorite recipes with excellent results.

  • Page 3: Table Of Contents

    Table of Contents Quick Reference Guide ................1 Selecting a Cooking Mode .
  • Page 4 Table of Contents Main Entrees Black Pepper-Crusted New York Strip Steaks with Béarnaise Sauce ....... .36 Chicken Breasts Stuffed with Goat Cheese and Sundried Tomatoes .

  • Page 5: Quick Reference Guide

    QUICK REFERENCE GUIDE ER RANGES TO SET THE CLOCK: • Press CLOCK on control panel. • Enter time using keypad numbers to set time. Press Start. TO COOK IN BAKE, PURE CONVECTION • Press desired cooking mode. • Using keypad, set desired temperature (oven automatically defaults to 325° on Convection Bake and Pure Convection; 350° on Bake; 375°...

  • Page 6: Selecting A Cooking Mode

    SELECTING A COOKING MODE PURE CONVECTION This mode uses the third element and convection fan only. It is best for light colored and delicate baked goods. Lower the oven tempera- ture by 25 degrees. For baking time, use the lowest stated time in the recipe and add more time if necessary. If multiple- rack baking with 3 or more racks, increase time by 5-15 minutes on average.

  • Page 7: Pure Convection

    DACOR’S 4 - PART PURE CONVECTION Dacor’s Pure Convection , simply the very best convection system available today, it is a total approach to cooking. ™ Use this cooking mode when preparing complete meals, and for single or multi-rack baking and roasting. Temperatures can be set in five- degree increments, from 100-555˚F.

  • Page 8: Baking Tips

    12. If using Dacor cookie sheets, it is recommended that they be used with the oven racks. Extra racks can be purchased through your dealer.
  • Page 9 Baking Tips 18. To check an egg-leavened cake’s doneness (angel food, chiffon, sponge, etc) press gently with your finger in the center or in a fold on the top of the cake. If it feels sticky or does not spring back, it needs more time. 19.

  • Page 10: Multi Rack Baking Tips

    Multi-Rack Baking Tips Always use the Pure Convection mode unless otherwise stated. Center the pans on the rack for best baking results. ™ Allow oven to preheat an additional 20-30 minutes after the preheat tone when multirack-baking delicate items, such as cookies and cakes.

  • Page 11: Roasting Tips

    Roasting Tips Convert conventional roast recipes to Convection recipes by reducing the temperature 25° and the cooking time by 10-15%. It is recommended to use the meat probe provided with the oven to achieve both the proper cooking internal temperature and the optimal cooking time.
  • Page 12 • Your Dacor oven has two timers that are extremely handy for large meals. Set them to remind you when to place the 2nd and 3rd dishes in the oven or on the cooktop.

  • Page 13: Roasting Tips

    Roast mode. 12. Instead of doing one really large bird, try 2 medium-sized birds in one oven cell! In Dacor’s oven, you can place two 15 pound turkeys side-by-side on roasting racks. Think of it: four breasts, four legs- it’s enough for 30 people! Another reason to try this is because the smaller the bird, the more tender it will be.

  • Page 14: Broiling Tips

    Tips For Successful Broiling: Dacor’s ranges offer a revolutionary glass electric broiler with ribbon elements. This broiler gives you a wonderful broil surface area, a great sear, and moist products. The broil time and temperature chart in this book will help you decide what time, temperature, and rack position to broil your food.

  • Page 15: Notes On Companion Oven

    A commercial sized sheet pan, measuring 18 x 25” will fit in the large cell of an ER36 & ER48. This type of pan will not fit in an ER30. Dacor’s ACS30-30” cookie sheets should be used. PROPER SETTINGS FOR VARIOUS FOODS ON COOKTOPS...
  • Page 16 notes...

  • Page 17: Single Rack Baking

    Single Rack Baking Chart TYPE OF BAKED ITEM PREPARATION ANGEL FOOD CAKE boxed or homemade AU GRATIN POTATOES homemade BAGELS homemade BISCOTTI homemade BISCUITS refrigerated BISCUITS boxed or homemade BREAD PUDDING boxed or homemade BROWNIES boxed or homemade BUNDT CAKE boxed or homemade CAKES, LAYER homemade...

  • Page 18: Single Rack Baking Chart

    Single Rack Baking Chart TYPE OF BAKED ITEM PREPARATION CORNBREAD boxed or homemade CREAM PUFFS, ECLAIRS, homemade PROFITEROLES, GOUGERES CREME BRULEE homemade CRESCENT ROLLS refrigerated CROISSANTS homemade CUPCAKES boxed or homemade FRENCH FRIES, FROZEN soft FRENCH FRIES, FROZEN crisp FRUIT CRISP boxed or homemade LASAGNA frozen or homemade...

  • Page 19: Single Rack Baking

    Single Rack Baking Chart TYPE OF BAKED ITEM PREPARATION POTATOES, ROASTED 1” pieces, homemade POUND CAKE boxed or homemade PUFF PASTRY frozen or homemade QUICHE frozen or homemade QUICK BREADS homemade QUICK BREADS boxed SCONES homemade SOUFFLE, homemade INDIVIDUAL SMALL SOUFFLE, LARGE homemade TART...

  • Page 20: Multi Rack Baking

    Multi-Rack Baking Chart PAN SIZE & FOOD ITEM TYPE 12” ROUND FROZEN PIZZA cookie sheet rimmed BACON cookie sheet BISCOTTI cookie sheet BISCUITS cookie sheet 8” round CAKES-SPONGE, CHIFFON 9”x13” pan CINNAMON ROLLS cookie sheet COOKIES (CHOC CHIP, SUGAR, OATMEAL raisin, cookie sheet PEANUT BUTTER) FROZEN DOUGH...

  • Page 21: Roasting Meats, Poultry, Fish, Vegetables And Fruits

    Roasting Chart ROASTED ITEM CHICKEN 3-4 LB. FLYER CHICKEN 5-6 LB. ROASTER CHICKEN PIECES, BONE-IN, SKIN-ON CHICKEN BREASTS, BONELESS, SKINLESS CORNISH GAME HENS DUCK GOOSE TURKEY, STUFFED TURKEY, STUFFED TURKEY, UNSTUFFED TURKEY BREAST, BONE-IN TURKEY BREAST, BONELESS TURKEY, UNSTUFFED BEEF TRI-TIP ROAST BEEF RUMP ROAST BONELESS LAMB SHOULDER BRISKET...
  • Page 22 Roasting Chart ROASTED ITEM STANDING RIB ROAST STANDING RIB ROAST 10-15 lbs. VEAL LOIN, BONED AND ROLLED VEAL SHOULDER WHOLE BEEF FILLET HAM, COOKED HAM, COOKED HAM, FRESH, SHANK-END 10-20 lbs. PORK CHOPS 1/4 lb each PORK TENDERLOINS 1/2-1 lb each RACK OF PORK ROLLED PORK LOIN COD FILLET...
  • Page 23 Roasting Chart ROASTED ITEM BELL PEPPPERS BROCCOLI BRUSSELS SPROUTS EGGPLANT FENNEL FRESH BABY CARROTS/PARSNIPS GARLIC, WHOLE BULBS GREEN BEANS LEEKS MUSHROOMS NEW POTATOES, RED BLISS ONIONS OR SHALLOTS POTATOES, BAKING SQUASH, BUTERNUT, ACORN, PUMPKIN TOMATO TURNIPS APPLES APRICOTS PAPAYA PEACHES PEARS PINEAPPLE PLUM...

  • Page 24: Broiling

    Broiling Chart FOOD BACON, SLICED BEEF FLANK STEAK BEEF SHORT RIBS BEEF SKIRT STEAK (CARNE ASADA) CHICKEN BREASTS, BONE-IN, SKIN-ON CHICKEN BREASTS, BONELESS, SKINLESS CHICKEN PIECES, LEG, THIGH CREME BRULEE FISH FILLETS OR STEAKS, FRESH FISH FILLETS, FRESH GARLIC BREAD GRAPEFRUIT HALVES HAMBURGER PATTIES, GROUND LAMB, RIB CHOPS...
  • Page 25 Appetizers and Side Dish Recipes...

  • Page 26: Balsamic-Roasted Potatoes And Vegetables

    Balsamic Roasted Potatoes and Vegetables 1 pound tiny new potatoes (about 5-6 potatoes) 3 small carrots 3 stalks celery 1 medium red onion 1/4 cup balsamic vinegar 3 Tablespoons olive oil 1 teaspoon granulated sugar 2 Tablespoons chopped fresh rosemary 1/2 bunch fresh Italian parsley, chopped Salt and pepper, to taste Preheat oven to 400...

  • Page 27: Mini Meatballs In Saffron Sauce

    Mini Meatballs in Saffron Sauce 8 ounces ground pork 8 ounces ground veal or beef 1/4 cup chopped flat leaf parsley 2 garlic cloves, minced 1 large egg, beaten to blend 1 1/2-inch-thick slice French bread, crust removed, soaked in water 3 minutes and squeezed dry 1 1/2 teaspoons salt 1/2 teaspoon ground black pepper 1/4 cup all purpose flour...

  • Page 28: Pork Satay Skewers With Hot And Sweet Sauce

    Pork Satay Skewers with Hot & Sweet Sauce 2 Tablespoons minced onions 3 Tablespoons vegetable oil 2 Tablespoons oyster sauce 2 Tablespoons sesame seeds, toasted Zest and juice of 1 lemon 1 Tablespoon fish sauce 1 clove garlic, minced 1 Tablespoon soy sauce Pork Tenderloin, about 1/2- 3/4 pounds About 8 leaves of Bibb lettuce, washed and dried 1/2 cup dry roasted peanuts, chopped...

  • Page 29: Soups And Salads

    Soups and Salads...

  • Page 30: Butternut Squash Soup With Toast Points

    Butternut Squash Soup 1 onion, thinly sliced 1 butternut squash, cut in half, lengthwise, and scoop out pulp, reserving seeds (about 2-2 1/2 pounds) Salt and pepper to taste 2 Tablespoons olive oil 1 teaspoon ground allspice 1 teaspoon chopped fresh thyme 1 teaspoon ground coriander 1/2 teaspoon garam masala 1/2 cup heavy cream...

  • Page 31: Green Minestrone Soup

    green Minestrone 4 slices bacon, chopped 1 onion, chopped 1 carrot, cut into 1/2“ rounds 1 celery rib, small diced 2 zucchini, cut in half lengthwise, then 1/2“ diced 1 cup green beans, trimmed and cut into 1/2” pieces 6 cups kale, leaves chopped (1) 15 ounce can northern white beans, drained and rinsed 1 russet potato, medium diced 1 (28 ounce) can crushed tomatoes, drained...

  • Page 32: Roasted Pear Salad With Baby Greens, Blue Cheese And Toasted Walnuts

    Roasted Pear Salad with Baby Greens, Blue Cheese and Roasted Walnuts 2 pears, peeled, halved and cored 2 Tablespoons honey 1 Tablespoon vegetable oil Salt and pepper, to taste 1 bag baby green lettuce mix 4 ounces blue cheese, crumbled 1/2 cup walnut halves, toasted Dressing: 1 Tablespoon balsamic vinegar...

  • Page 33: Breads

    Breads...

  • Page 34: Apple Bran Muffins

    1 Tablespoon unsalted butter 2 cups chopped granny smith apple (peeled, seeded & coarsely diced) 1 cup all purpose flour 1 cup whole wheat flour 2 cups oat bran 3/4 cup packed light brown sugar 4 teaspoons ground cinnamon 2 teaspoons baking soda Adjust oven racks to positions 2 and 4.

  • Page 35: Apricot Coffee Cake

    Apricot Coffee Cake 2 1/2 cups all purpose flour 1 1/2 cups packed light brown sugar 1/2 teaspoon salt 2/3 cup cold unsalted butter, cut into cubes 2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 2 large eggs, beaten 1 1/3 cup buttermilk 1 1/2cup dried apricots, chopped...

  • Page 36: Banana Macadamia Nut Bread

    Banana Macadamia Nut Bread 1/2 cup unsalted butter, softened 1 cup granulated sugar 3 ripe bananas, peeled 2 large eggs 1/4 cup milk 1 teaspoon vanilla 2 cups all purpose flour 1 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon salt 1/2 cup chopped macadamia nuts, toasted* 1 Tablespoon unsalted butter Adjust oven rack to position 2.

  • Page 37: Cranberry Oatmeal Scones

    Cranberry Oatmeal Scones 1 3/4 cup all purpose flour 2 teaspoons baking powder 3/4 cup oatmeal 3 Tablespoons plus 1 Tablespoon superfine or granulated sugar 4 Tablespoons of cold unsalted butter 1 large egg 1/2 teaspoon salt 1/4 cup milk 1/2 cup dried cranberries 3 Tablespoons milk 1 teaspoon vanilla...

  • Page 38: Buttertop White Bread Loaves

    Buttertop White Bread Loaves 2 packages active dry yeast 1/2 cup lukewarm water (95-100°) 2 1/2 cups buttermilk, warmed (95-100°) 1/4 cup granulated sugar 7 cups bread flour, more if necessary 1/4 cup unsalted butter, softened plus 3 Tablespoons, melted 2 teaspoons salt Adjust oven rack to position 2.
  • Page 39 MAIN DISHES...

  • Page 40: Black Pepper-Crusted New York Strip Steaks With Béarnaise Sauce

    Black pepper Crusted New York Strip Steaks with Bearnaise Sauce 4 New York Strip Steaks, about 1-1 1/2inches thick 1 Tablespoon Kosher salt 2 Tablespoon multicolored whole peppercorns Adjust oven rack to position 4 (counting up from the bottom). Preheat broier to 555°. Trim any fat around the sides of the steaks. Place the salt and peppercorns in a food processor or grinder and blend.

  • Page 41: Chilean Seabass With Tropical Fruit Salsa

    Chilean Seabass with Tropical Fruit Salsa 4 Chilean sea bass fillets, about 4 ounces each 2 Tablespoons unsalted butter Salt and pepper, to taste Tropical Fruit Salsa: 3 large mangos, medium diced 1 large red onion, small diced 1 red bell pepper, small diced Juice of 1 lemon 1 bunch cilantro, chopped 1/4 teaspoon salt...

  • Page 42: Pure Convection Roasted Turkey

    Pure Convection 15-25 lb. fresh turkey 3/4 cup olive oil 2 Tablespoons chopped fresh rosemary, plus 2 whole sprigs 1 Tablespoon chopped fresh thyme 2 Tablespoons chopped fresh sage 1/2 cup chopped flat leaf parsley Salt and black pepper, as needed 2 white onions, peeled and quartered Remove neck and gizzards from the turkey, and set aside for another use.

  • Page 43: Roasted Vegetable Strudel With Red Bell Pepper Sauce

    Roasted Vegetable strudel with Red Pepper Sauce 1 zucchini, large diced 1 small eggplant, large diced 2 portabella mushrooms, small diced 3 garlic cloves, chopped 1 Tablespoon olive oil Salt and pepper, to taste 8 oil-packed sundried tomato halves, patted dry and chopped 1/4 cup unsalted butter, melted 6 sheets Phyllo pastry sheets, thawed 1/2 cup shredded Asiago cheese...

  • Page 44: Roasted Vegetable And Four Cheese Pizza

    Roasted Vegetable and Four Cheese Pizza Dough: 1 1/4 cups warm water 1 Tablespoon active dry yeast 1/4 teaspoon granulated sugar 1 Tablespoon olive oil 3 cups all purpose flour 1 teaspoon salt For Dough: Place yeast, water and sugar in a bowl. Let the mixture become bubbly and foamy, about 5 minutes. Add in oil. Add flour one cup at a time. Add in salt.

  • Page 45: Roasted Prime Beef Rib With Cabernet Currant-Marinated Vegetables

    Roasted prime Rib with Cabernet Currant marinated Vegetables 2-rib tied prime beef rib roast (from small end; about 4 1/2 pound trimmed) 1 Tablespoon olive oil Salt and pepper, to taste For vegetables 2 Tablespoons vegetable oil 16 pearl onions, peeled and trimmed but left whole 3 carrots, sliced thin 3 celery ribs, sliced thin 2 portabella mushrooms, sliced...

  • Page 46: Chicken Pot Pie

    Chicken Pot Pie 1 sheet frozen puff pastry, thawed 1 Tablespoon unsalted butter 1 cup celery, small diced 1/3 cup onions, minced 1 cup white wine 2 Tablespoons flour 1 1/2 cups chicken broth 1 cup heavy cream 1 potato, peeled and large diced 1 cup frozen peas 1 carrot, peeled and small diced 2 boneless, skinless chicken breasts, diced and cooked...

  • Page 47: Spinach Souffle With Shallots And Smoked Cheddar

    Spinach Souffle with Shallots and Smoked Cheddar 2 1/2 cups whole milk 6 Tablespoons unsalted butter, divided 1/4 cup all purpose flour 4 large eggs, whites and yolks separated 1 cup chopped shallots 1 (6 ounce) bag fresh spinach 2 cups shredded smoked cheddar 3/4 teaspoon salt 1/2 teaspoon ground black pepper 1/2 teaspoon ground nutmeg...
  • Page 48 notes...

  • Page 49: Desserts

    Desserts...

  • Page 50: Toffee Crunch Cookies

    Toffee Crunch Cookies 2 cups all purpose flour 1 teaspoon baking soda 1 teaspoon salt 2 sticks (1 cup) unsalted butter, softened 3/4 cup granulated sugar In a small bowl, stir together flour, baking soda and salt. Set aside. In the large bowl of an electric mixer on medium speed with paddle attach- ment, cream butter, granulated and brown sugar until fluffy.

  • Page 51: Peach And Pistachio Tart

    Peach and Pistachio Tart Filling 1 (8 ounce) package cream cheese 1/2 cup granulated sugar 1 Tablespoon lemon juice 2 teaspoon grated lemon zest 1 cup whipping cream Tart Crust 2 cups all purpose flour 1/2 cup powdered sugar 1 teaspoon almond extract 1 cup plus 1 teaspoon butter, diced About 5 peaches, peeled and sliced 1/4 cup shelled pistachios...

  • Page 52: Double-Crusted Peach And Blueberry Pie

    Double Crusted Peach and Blueberry Pie 3 1/2 cups all purpose flour 2 teaspoons salt 1 Tablespoon granulated sugar 2 cups unsalted butter, cut into cubes 6 ounces ice cold water with a dash of cider vinegar (this prevents the gluten from developing in the flour) Pie Filling: 3 peaches, peeled, pitted and sliced thin 12 ounce bag frozen blueberries...

  • Page 53: Pumpkin Spice Sheet Cake With Cream Cheese Frosting

    Pumpkin Spice Sheet Cake with Cream Cheese Frosting 2 1/2 cup all purpose flour 2 1/2 teaspoons baking powder 1/2 teaspoon salt 1 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/4 teaspoon ground cloves 2/3 cup unsalted butter, softened 1 3/4 cups granulated sugar 1 1/2 teaspoons vanilla extract 2 large eggs 1/2 cup canned pumpkin...

  • Page 54: Port-Glazed Strawberry Cheesecake

    Port-Glazed Strawberry Cheesecake 1 quart strawberries, hulled and sliced 1/4 cup granulated sugar 1/4 cup port For Crust: 70 Vanilla wafers (8 1/2 oz), finely ground in a food processor (about 2 1/3 cups) 1 1/4 sticks unsalted butter, melted and cooled For Filling: 2 1/2 (8 ounce) packages cream cheese, softened 8 oz mascarpone cheese at room temperature...

  • Page 55: Multiple Rack Meals

    MULTIPLE RACK MEALS...

  • Page 56: Bacon-Wrapped Beef Tenderloin With Herb Stuffing

    Bacon-Wrapped Beef Tenderloin & Herb Stuffing Oven-Roasted Asparagus Roasted Red pepper and Potato Gratin Pecan Sables BACON-WRAPPED BEEF TENDERLOIN & HERB STUFFING 5 garlic cloves, chopped 2 Tablespoons chopped flat leaf parsley 1 Tablespoon chopped fresh thyme 1 cup plain dry breadcrumbs 2 Tablespoons unsalted butter, melted 2- 2 1/2 pound center-cut beef tenderloin roast About 5 thick-cut bacon slices...

  • Page 57: Pecan Sables

    PECAN SABLES 1 1/4 cups all purpose flour 1 cup finely chopped toasted pecans 1/4 teaspoon baking powder 1/8 teaspoon salt 1/2 cup (1 stick) unsalted butter, room temperature 2/3 cup powdered sugar 1/2 teaspoon vanilla extract 1 large egg yolk Mix flour, pecans, baking powder, and salt in medium bowl.

  • Page 58: Baked Rigatoni With Sausage And Mushrooms

    Baked Rigatoni with Sausage and Mushrooms Roasted Cherry Tomato & Fresh Herb Foccaccia Roasted Fennel, Green Beans and Shallots Rich Chocolate Tart BAKED RIGATONI WITH SAUSAGE AND MUSHROOMS 1 (25 ounce) jar red pasta sauce 1 (8.5 ounce) jar sundried tomatoes, drained and chopped 1 lb Italian sausage 2 Tablespoons unsalted butter 2 cloves garlic, chopped...

  • Page 59: Roasted Fennel, Green Beans And Shallots

    ROASTED FENNEL, GREEN BEANS AND SHALLOTS 2 large fresh fennel bulbs, trimmed and cut into 1/2 inch strips 3/4 pound shallots, peeled, quartered 2 Tablespoons olive oil 1 pound fresh green beans, trimmed Salt and pepper, to taste Cut fennel bulbs lengthwise in half. Cut halves lengthwise into 1/2-inch-wide wedges, with some core still attached to each. Combine fennel, shallots and green beans in large bowl.
  • Page 60 notes...

  • Page 61: Common Baking Problems And Solutions

    Common Baking Problems and Solutions PROBLEM COOKIES AND BISCUITS BURNED AT THE BOTTOM COOKIES AND BISCUITS ARE TOO BROWN ON TOP CAKE SIDES ARE BURNT AND CAKES ARE NOT DONE IN THE CENTER/ CAKES BURST ON TOP POOR VOLUME FOR CAKES AND BAKED GOODS UNEVEN CAKE SHAPE CAKE TEXTURE IS TOUGH OR CRUMBLY...

  • Page 62: Common Baking Problems And Solutions

    Common Baking Problems and Solutions PROBLEM COOKIES ARE TOO CHEWY PIE DOUGH IS TOO TOUGH PIE DOUGH IS CRUMBLY PIE DOUGH SOGGY OR RAW ON BOTTOM PIE DOUGH SHRINKS PIE FILLING BOILS OUT CURDLING OF CUSTARD OR SOFT FILLINGS YEAST BREAD SPLIT OR BURST CRUST BLISTERS ON BREAD CRUST BREAD TOO DENSE OR CLOSE-GRAINED BREAD CRUST TOO DARK...

  • Page 63: Weights And Measures

    Weights and Measures 3 teaspoons = 1 Tablespoon 4 Tablespoons = 1/4 cup 5 1/3 Tablespoons = 1/3 cup 8 Tablespoons = 1/2 cup 1 pint = 16 fluid ounces 1/2 gallon = 64 fluid ounces 10 2/3 Tablespoons = 2/3 cup 12 Tablespoons = 3/4 cup 16 Tablespoons = 1 cup Minimum Safe Internal Temperatures for Various Foods...
  • Page 64 Dacor 1440 Bridge Gate Drive Diamond Bar, CA 91765 Dealer: 800.772.7778 Corp. Office: 800.793.0093 Fax: 626.441.9632 L65571 051806 100849 102406...

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