Dehydrating Tips - Dacor Epicure ER36D Use & Care Manual

Important Details About the Meat Probe
• You must select the specific cooking mode (
VECTION BAKE, PURE CONVECTION or CONVECTION
ROAST) 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
preheat prior to starting the meat probe feature.
• The meat probe cannot be used with the broil modes. An
error tone will sound.
• If you disconnect the meat probe from the oven during cook-
ing, probe mode will cancel. The oven will continue to cook
until you press CANCEL-SECURE.
• If you leave the meat probe plugged into the oven, but the
meat probe feature is not selected on the control panel,
"PRB" will flash on the screen.
• The meat probe function will automatically cancel after 30
seconds if the meat probe is not connected. "PRB" will flash
on the display.
• The meat probe feature takes precedence over the delay
timed cooking feature. Delay timed cooking does not work
when the meat probe is in use. The oven will continue to cook
the meat until it reaches the selected meat probe tempera-
ture. However, if delay timed cooking was selected before
the PROBE key was pressed, the oven will shut off instead of
going into hold mode.
USDA Minimum Safe Internal Cooking Temperatures
GROUND MEAT AND MEAT MIXTURES
Beef, pork veal, lamb
Turkey, chicken
FRESH BEEF, VEAL, AND LAMB
Medium rare
Medium
Well Done
POULTRY
Chicken/turkey, whole (temp taken in thigh)
Poultry breasts, roast
Poultry thighs, wings, legs
Duck and goose
Stuffing
FRESH PORK
Medium
Well done
HAM
Fresh (raw)
Pre-cooked (reheat)
NOTE: The minimum safe internal cooking temperatures are subject to
change. There are changes in bacteria and the temperatures required to
eradicate them. For the most current information, contact the USDA.
USDA Meat and Poultry Hotline:
Phone: (800) 535-4355
www.fsis.usda.gov
Operating the Oven
Dehydrating/Defrosting
BAKE, CON-
Your range can be used to dehydrate or defrost foods at low heat
settings in the Pure Convection mode.
To dehydrate or defrost foods:
1.
2.
3.
4.
5.
Dacor recommends that you use one of the timers to time the
process.
160°F

Dehydrating Tips

165°F
Equipment Recommended:
•
145°F
165°F
•
170°F
•
•
180°F
170°F
•
180°F
•
180°F
•
165°F
When you dehydrate:
1.
160°F
170°F
2.
3.
160°F
4.
140°F
5.
21
WARNING
To avoid food poisoning, cook meats immediately after
defrosting them.
Adjust the racks to the appropriate level.
Place the food on the center of the oven rack. (If you are
dehydrating, prepare food as recommended, then place it on
a drying rack).
Press the PURE CONVECTION key.
To defrost meats, enter the temperature up to 150°F on
the keypad. To dehydrate, start by setting the temperature
according to the table below. When dehydrating, you may
need to experiment with higher temperatures.
Press START.
Food Type
Fruit
Vegetables
Meat
Half sheet pan or jelly roll pan with ½" rim all the way around
Baking rack that fits inside the half sheet pan
Cheesecloth
4 quart sauce pot with lid
Steamer basket that fits inside 4 quart saucepan. One that is
perforated and opens up will work well.
Slotted spoon
Paper towels
A sharp knife
Wash and remove excess moisture from all fruits and veg-
etables before dehydrating.
Cut fruits and vegetables into uniform pieces.
You can add honey, spices, lime juice or orange juice to give
the fruit a different flavor.
It is best to dehydrate on a baking rack with a pan under-
neath to catch any juices. If the fruit is small, use cheesecloth
over the rack. If you use a rack, it will allow for maximum air
circulation around the fruit. The cheesecloth will prevent the
fruit from sticking to the rack.
Place the food onto the center of the oven rack.
Dehydrating Temperature
100°F
125°F
150°F
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