Convection Bake; Convection Roast; Roasting Tips - Dacor Epicure ER36D Use & Care Manual

The Three Convection Cooking Modes
• Pure Convection
•

Convection bake

•

Convection roast

As a general rule, in the convection modes time is about 25%
shorter. Set the timer 15 minutes before the shortest stated time
and add more time if necessary.
For Pure Convection and Convection Bake Modes:
Some recipes, especially those that are homemade, may require
adjustment and testing when converting from standard to con-
vection baking. If you are unsure how to convert a recipe, begin
by preparing the recipe using the standard bake settings. After
achieving acceptable results, follow the convection guidelines in
the Dacor Cooking Guide. If the food is not cooked to your satis-
faction during this first convection trial, adjust one recipe variable
at a time (such as cooking time, rack position, or temperature)
and repeat the convection test. If necessary, continue adjusting
one recipe variable at a time until you get satisfactory results.
Pure Convection
The uniform air circulation provided by Pure Con-
vection allows you to use more oven capacity at
once. Use this mode for single rack baking, multiple rack baking,
roasting and preparation of complete meals. Many foods, such as
pizzas, cakes, cookies, biscuits, muffins, rolls and frozen conve-
nience foods can be successfully prepared on two or three racks
at a time. Pure Convection is also good for whole roasted duck,
lamb shoulder and short leg of lamb.
AIR FLOW
For Multiple Rack Baking:
Typically, when baking on two racks, use rack positions #1 and
#3 or #2 and #4 (counting from the bottom up). When adapting
a single rack recipe to multiple rack baking, it may be necessary
to add to the baking time due to the extra bulk of the food in the
oven.
Operating the Oven
Convection Bake
Use this mode for single rack baking. The combina-
tion of the convection fan and bottom heat source
is best for fruit crisps, custard pies, double-crusted fruit pies,
quiches, yeast breads in a loaf pan and popovers. Also, items
baked in a deep ceramic dish or earthenware clay pots are best
in this mode. Most of these items cook in a deep pan and require
browning on the top and bottom.
Convection Roast
Your range's convection roast mode uses a combina-
tion of the convection fan and heat sources above
and below the food. Best for rib roasts, turkeys, chickens, etc.

Roasting Tips

All baking modes can be used to successfully roast in your oven.
However, the convection roast mode is recommended to produce
meats that are deliciously seared on the outside and succulently
juicy on the inside in record time. Foods that are exceptional,
when prepared in the convection roast mode, include: beef, pork,
ham, lamb, turkey, chicken and cornish hens.
Always roast meats fat side up in a shallow pan, using a roasting
rack. Always use a pan that fits the size of the food being pre-
pared. The broiler pan and grill, accompanying the oven, can be
used in most cases. No basting is required when the fat side is
up. Do not add water to the pan. It will cause a steamed effect.
Roasting is a dry heat process.
Poultry should be placed breast side up on a rack in a shallow
pan that fits the size of the food. Again, the broiler pan and grill
accompanying the oven can be used. Brush poultry with melted
butter, margarine, or oil before and during roasting.
When using the roast mode, do not use pans with tall sides. They
interfere with the circulation of heated air over the food.
If using a meat thermometer, insert the probe halfway into the
center of the thickest portion of the meat. For poultry, insert the
thermometer probe between the body and leg into the thickest
part of the inner thigh. To ensure an accurate reading, the tip of
the probe should not touch bone, fat or gristle. Check the meat
temperature ²/ ³ of the way through the recommended roasting
time. After reading the meat thermometer once, insert it ½ inch
further into the meat, then take a second reading. If the second
temperature registers below the first, continue cooking the meat.
Remove meats from the oven when the thermometer registers 5
to 10°F below the desired temperature. The meat will continue to
carry-over.
Allow roasts to stand 15 to 20 minutes after roasting in order to
make carving easier.
Roasting times always vary according to the size, shape and qual-
ity of meats and poultry. Less tender cuts of meat are best pre-
pared in bake and may require moist cooking techniques. Follow
your favorite cookbook recipes.
Reduce spatter by lining the bottom of the roasting pan with
lightly crushed aluminum foil.
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