Dacor Renaissance EOR Series Use And Care Manual page 20

Using the Meat Probe (Continued)
Important details about the meat probe:
• You must select the specific cooking mode (BAKE,
CONV BAKE, PURE CONV or CONV ROAST) before
you press the PROBE key.
• When using the meat probe feature the preheat cycle
is disabled. For best results, select the mode and
allow the oven to preheat prior to starting the meat
probe feature.
° The meat probe function will automatically cancel
after 30 seconds if the meat probe is not connected.
The meat probe symbol will flash on the display.
° The meat probe feature takes precedence over the
delay timed cooking feature. The oven will continue
to cook the meat until it reaches the selected meat
probe temperature regardless of the STOP TIME or
DUPJIITION setting, then go into hold mode.
USDA Minimum Safe Internal Cooking
Temperatures for Various Foods
GROUND MEATAND MEATMIXTURES
Medium Rare 145°F
Medium 165°F
Well Done 170°F
Chicken & Turkey, whole
(temperature taken in thigh)
Poultry breasts, roast
Poultry thighs, wings, legs
Duck and Goose
Stuffing
180°F
170°F
180°F
180°F
165°F
Medium 160°F
Well Done 170°F
Fresh
(raw)
160°F
Pre-cooked (reheat) 140°F
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 Hot Line: Phone: (800) 535-4355
www.fsis.usda.gov
Dehyd rati ng/Defrosti ng
Your oven can be used to dehydrate or defrost foods at
low heat settings in the Pure Convection mode.
To dehydrate or defrost foods:
1. Adjust the racks to the appropriate level.
2. 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.)
3. Press the PURE CONV key.
4. 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.
,
FoodType
Fruit
Vegetables
Meat
Dehydrating Temperature
100°F
12S°F
iS0°F
Dacor recommends that you use one of the timers to time
the process,
Dehydrating Tips
Equipment Recommended:
• Half sheet pan or jelly roll pan with 1/2"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
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