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Summary of Contents for Dacor Gas Range
- Page 1 Dacor Gas Range Cooking Guide Family-Owned. American-Made.
- Page 2 As you begin cooking on your new gas range, you will find that Convection Bake makes it easier and more efficient to get wonderful results. Meats will brown outside and stay succulently juicy inside.
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Page 3: Table Of Contents
EGR30 and PGR30 Cookbook Table of Contents Quick Reference Guide ..............1 Selecting a Baking Mode . - Page 4 Minimum Safe Internal Temperatures for Various Foods ......... . 47 For more recipes, please visit our website at www.dacor.com under Chef’s Corner.
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Page 5: Quick Reference Guide
Quick Reference Guide for EGR30 and PGR30 TO SET THE CLOCK • Press CLOCK on control panel. • Press Up/Down arrows to set correct time. (Note: “A.M.” and “P.M.” will show while you are setting the clock but not when the time is displayed on the control panel.) TO BAKE OR CONVECTION BAKE •... -
Page 6: Selecting A Baking Mode
When using BAKE, use rack positions 1 or 2 to get the food as close to the heat source as possible. This will help the food bake closer to the stated times. Dacor’s ACS18 cookie sheets or a commercial half-sheet pan measuring 12"... -
Page 7: Convection Baking Tips
• Shiny, reflective pans are best for cakes, quick breads, muffins, cookies and pies. This will prevent the crust from browning too fast, as a darker finish may cause it to do. Dacor’s ACS183 cookie sheets work well for any baking in these ovens. -
Page 8: Multirack Baking Tips
Multirack Baking Tips 1. Use Dacor’s ACS18 cookie sheets or a cookie sheet that measures 12" x 18" on Convection Bake for best results. Center the pans on each rack. 2. Allow oven to preheat an additional 20-30 minutes when multirack-baking delicate items, such as cookies and cakes. -
Page 9: Convection Roasting Tips
2. Always roast meats fat-side up on a roasting rack, in a shallow pan. Use a pan that fits the size of the food being prepared, or the broiler pan accompanying your Dacor oven. No basting is required when the fat-side is up. Do not add water to the pan because water causes a steam effect. -
Page 10: Gas Infrared Broiling Tips
6. For best results, thicker cuts of meat should be placed about 4" – 6" away from the broiler element. 7. A 2-part broiler pan (a slotted sheet and drip pan, provided with the Dacor unit) should always be used. The drip pan catches the fat runoff, reducing smoking and spattering. -
Page 11: Single-Rack Baking
Single Rack Baking Chart Standard Bake Conv Bake Food Pan Size Mode/Rack Time & Temp & Time Temp/Rack 2 Lowest rack position 350˚F ANGEL FOOD CAKE 10" tube pan Conv Bake- 2 350˚F 40-45 min 50-60 min Jelly roll pan or 375˚F 400˚F BACON... - Page 12 Single Rack Baking Chart Standard Bake Conv Bake Food Pan Size Mode/Rack Time & Temp & Time Temp/Rack 2 375˚F 400˚F CINNAMON ROLLS Cookie sheet Conv Bake-2 20-25 min 25-30 min 400˚F 425˚F COBBLER Baking dish Conv Bake-2 20-25 min 30 min 325˚F 350˚F...
- Page 13 Single Rack Baking Chart Standard Bake Conv Bake Food Pan Size Mode/Rack Time & Temp & Time Temp/Rack 2 350˚F 375˚F MEATBALLS, FROZEN Cookie sheet Conv Bake-2 20-25 min 30-35 min 325˚F 350˚F MEATLOAF 9" x 5" loaf pan Conv Bake-2 45-55 min 1 hr- 1 hr 10 min Conv Bake- Not...
- Page 14 Single Rack Baking Chart Standard Bake Conv Bake Food Pan Size Mode/Rack Time & Temp & Time Temp/Rack 2 350˚F 375˚F SOUFFLÉS Large Soufflé dish or Conv Bake-2 25 min for large dish; 30 min for large dish; small glass dishes 13-14 min for small dishes 15 min for small dishes 350˚F...
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Page 15: Multirack Baking
Multiple-Rack Baking Chart Pan Size Number of Best Rack Convection Convection Food Item Rack & Type Pans Mode Temp. (F) Time (min) 12" ROUND Cookie Sheet Conv Bake 375˚ 25-30 min FROZEN PIZZA Cookie sheet BACON Conv Bake 375˚ 30-35 min with rim 25 min, then BISCOTTI... -
Page 16: Convection Roasting For Meats, Poultry, And Fish
Convection Roasting Guideline Chart for Meats, Poultry, and Fish Conv Standard Conv Time Standard Minimum Weight Best Temp. (˚F) Bake Time Type & Cut (Minutes Bake Internal and rack (Minutes (Lbs.) Mode per Lb.) Temp. (˚F) Temp. (˚F) position per Lb.) BEEF RIB ROAST -MEDIUM RARE 350˚... -
Page 17: Roasted Vegetable Guidelines
Roasted Vegetable Guidelines Rack Position 2 works best for oven-roasted vegetables. Vegetable Preparation Mode/ Temp (˚F) Cooking Time Snap off woodsy stem. Conv Bake ASPARAGUS 10 min Blanch in boiling water for 3-4 minutes. Standard Bake BEETS Wrap in foil. Peel after roasting. 1 hr Conv Bake BRUSSELS SPROUTS... -
Page 18: Gas Infrared Broiling
Gas Infrared Broiling Chart Broiling Time Minutes Best Rack Broiling Temp Type & Cut Weight Position (˚F) 1st Side 2nd Side 1"THICK SIRLOIN BEEF STEAK -RARE 10 oz. -MEDIUM -WELL DONE ⁄ " THICK T-BONE BEEF STEAK -RARE 10 oz. -MEDIUM -WELL DONE 1"THICK SIRLOIN STEAK KABOBS... - Page 19 Appetizers and Side Dish Recipes...
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Page 20: Oven-Braised Shrimp Scampi
Oven Braised Shrimp Scampi This dish works well as an appetizer or mixed in with angel hair pasta for a meal. ⁄ cup olive oil ⁄ cup butter 3 pounds large raw shrimp, peeled and deveined 2 Tbsp. minced garlic (about 4 cloves) 1 Tbsp. -
Page 21: Spinach Artichoke Dip
Spinach Artichoke Dip 8 ounce box frozen chopped spinach or 2 cups fresh chopped spinach 1 (15 ounce) jar artichoke hearts 3 cups mayonnaise 1-2 Tbsp. garlic, minced 1 cup Parmesan cheese, shredded Salt and pepper, to taste Preheat oven to 350˚F on Convection Bake. Drain and rinse chopped spinach. -
Page 22: Sage Stuffing
Sage Stuffing 12 slices day-old bread, cut into ⁄ -inch cubes ⁄ cup unsalted butter ⁄ cups white onion, chopped ⁄ cup celery, small diced ⁄ cup carrot, small diced 1 large egg, lightly beaten ⁄ Tbsp. fresh sage, chopped* ⁄... -
Page 23: Teriyaki Shrimp Kabobs
Teriyaki Shrimp Kabobs TERIYAKI SAUCE: FOR KABOBS: 1 cup soy sauce 1 pound large shrimp (31 to 40 count), peeled and deveined 3 cloves garlic, mashed 1 package cherry tomatoes (about 20) 2 Tbsp. fresh ginger, minced 2 green bell peppers, cut into large pieces 2 Tbsp. -
Page 24: Grilled Asparagus
Grilled Asparagus This recipe uses Dacor’s Searing Grill accessory- #AEGR for an EGR range; AGR1113 for a PGR range. The intense cooktop heat gives the asparagus beautiful markings and a smoky flavor. Since the grill is one solid piece and is treated with a high-temperature... -
Page 25: Sauces, Stews And Soups
Sauces, Soups and Stews Recipes... -
Page 26: Stan Joseph's Vinha D'alhos
(Portuguese Marinated Pork) This is a wonderful, flavorful recipe developed by Stan Joseph, Dacor’s founder and 1st chef. It has been a traditional holiday recipe in his family for years, and we are happy to pass it on to you! -
Page 27: Osso Buco
Osso Buco Osso Buco is traditionally cooked with veal shanks, and is braised over a cooktop for hours and hours to develop the flavor. Since this stew is completely covered and then placed in the oven, I prefer to use Standard Bake. By using this indirect heat, no scorching occurs on the bottom of the pan, allowing for the true flavor of this delicious stew to come out! ⁄... -
Page 28: Bordelaise Sauce
Bordelaise Sauce Hold this on your ASP10 simmer plate until service. ⁄ cups beef stock ⁄ cup dry red wine 2 Tbsp. shallot, finely chopped ⁄ tsp. fresh thyme, crushed 1 bay leaf 3 Tbsp. unsalted butter, softened 2 Tbsp. all-purpose flour 1 Tbsp. -
Page 29: Quick Breads And Yeast Breads
Quick Breads and Yeast Breads Recipes... -
Page 30: Mrs. Gleasons' Homemade Yeast Rolls
Mrs. Gleason’s Homemade Yeast Rolls 2 packages dry yeast 2 cups lukewarm water (between 105 -110˚F) ⁄ cup sugar ⁄ - 7 cups all- purpose flour ⁄ tsp. salt 1 egg, room temperature ⁄ cup plus 2 Tbsp. unsalted butter, softened Combine dry yeast, lukewarm water, and sugar in a large mixing bowl. -
Page 31: Banana Bread
Banana Bread 2 Tbsp. ground cinnamon ⁄ cup sugar 1 Tbsp. unsalted butter 6 ripe medium-sized bananas 1 cup unsalted butter 2 cups sugar 4 eggs 3 Tbsp. milk 1 tsp. vanilla 2 cups all-purpose flour 1 tsp. baking soda ⁄... -
Page 32: Hapa French Toast
Hapa French Toast For the EGR30 range, griddle accessory AG14 can be used. For the PGR30 range, griddle accessory AG13 can be used. King’s Hawaiian bread, sliced ⁄ " thick (makes about 8-10 slices), then cut in half crosswise to make 16-20 slices 5 eggs, beaten 2 cups sugar 1 cup milk... -
Page 33: Garlic Bread
Garlic Bread 1 cup butter, softened 5-6 cloves garlic, mashed 1 large shallots, minced ⁄ lemon peel, finely chopped ⁄ – ⁄ cup fresh Italian parsley 1 large loaf French bread, cut in half lengthwise In a large food processor combine butter, garlic, shallots, lemon peel and Italian parsley. Evenly spread butter mixture over French bread halves. -
Page 34: Honey Whole Wheat Bread
Honey Wheat Bread This slightly sweet wheat bread turns out beautifully on Dacor’s Convection Bake. It rises nicely and has a crispy crust on the bottom. ⁄ cups warm water (105 F-115˚F) ⁄ cup honey 3 Tbsp. firmly packed brown sugar... - Page 35 Main Entree Recipes...
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Page 36: Garlic Herb Prime Rib Roast
Garlic Herb Prime Rib Roast Convection Bake allows this roast to cook faster and gives it a beautiful sear. Use a V-shaped rack pan so the convection air can circulate completely around the roast. Approximate Prep time: 10 minutes Approximate Cook time: About 24-25 minutes per pound 6 pound prime rib roast, boned and retied (this makes carving easier) 10 cloves garlic- 5 cloves minced, 5 cloves slivered ⁄... -
Page 37: Oven-Roasted Fresh Turkey
Oven-Roasted Fresh Turkey 12-15 pound fresh turkey ⁄ cup olive oil 2 Tbsp. fresh rosemary, chopped, plus 2 whole sprigs 1 Tbsp. fresh thyme, chopped 2 Tbsp. fresh sage, chopped ⁄ cup fresh Italian parsley, chopped Salt, to taste Black pepper, to taste 1 white onion, peeled and quartered Preheat oven to 350˚F on Convection Bake. -
Page 38: Curry Pork Tenderloin
Curry Pork Tenderloin 2 pork tenderloins, about ⁄ pound each* ⁄ cup vegetable oil 2 Tbsp. Madras curry powder 1 tsp. ground black pepper 1 Tbsp. fresh ginger root, minced 1 Tbsp. garlic, minced Rub pork tenderloin lightly with vegetable oil. Make a rub out of curry powder, black pepper, ginger and garlic. Rub tenderloins with spices. -
Page 39: Buffalo Chicken Pizza
Buffalo Chicken Pizza DOUGH: TOPPINGS: ⁄ cups warm water 2 boneless, skinless chicken breasts 1 Tbsp. active dry yeast 1 Tbsp. oil ⁄ tsp. sugar ⁄ cup hot sauce 1 Tbsp. olive oil 2 Tbsp. butter, melted 3 cups all-purpose flour ⁄... -
Page 40: Hickory-Smoked Steaks
Hickory-Smoked Steaks 4 New York steaks, about 1" thick (10-12 ounces each) 1 Tbsp. hickory-smoked salt seasoning ⁄ Tbsp. garlic powder ⁄ Tbsp. cracked black pepper Season the steaks liberally with hickory-smoked salt, garlic powder, and cracked black pepper. Place steaks on broiler pan. Make sure oven rack is in position 4, or 4 to 6 inches from the broiler to the surface of the steaks. -
Page 41: Salmon Fillets With Lemon Dill Beurre Blanc
Salmon Fillets with Lemon Dill Beurre Blanc Beurre blanc is a wonderful butter-based sauce. It is very delicate and can “break” easy, meaning that the acids (lemon and wine) will separate out from the butter. Our simmer plate will hold this delicate sauce for 20 minutes without breaking. LEMON DILL BUERRE BLANC: ⁄... -
Page 42: Chicken Marsala
Chicken Marsala 4 skinless, boneless chicken breasts ⁄ cup all-purpose flour ⁄ tsp. dried marjoram ⁄ tsp. salt ⁄ tsp. black pepper 1 cup fresh button mushrooms, sliced 2 Tbsp. green onions, minced 3 Tbsp. unsalted butter, divided ⁄ cup chicken broth ⁄... - Page 43 Dessert Recipes...
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Page 44: Cream Cheese Pound Cake (Using Timed-Delay Feature)
Cream Cheese Pound Cake This recipe, along with others that require foods to be cooked in a “cold start” oven or an oven that has not been preheated, works well using our Timed-Delay baking feature. * Before using this feature, make sure that the clock correctly reflects the A.M. or P.M. setting. This does not show on the clock display, but must be set correctly to ensure that the food is cooked when you want it. -
Page 45: Angel Food Cake
Angel Food Cake ⁄ cups egg whites (10-12 large eggs) ⁄ cups sifted powdered sugar 1 cup sifted cake flour ⁄ tsp. cream of tartar 1 cup granulated sugar 1 tsp. almond extract Preheat oven to 350˚F on Convection Bake. Let egg whites come to room temperature. -
Page 46: Sally's Oatmeal Cookies
Sally’s Oatmeal Cookies 1 cup vegetable shortening ⁄ tsp. salt ⁄ cup brown sugar ⁄ tsp. ground cinnamon ⁄ cup granulated sugar ⁄ tsp. ground allspice ⁄ tsp. vanilla extract 3 cups rolled oats 2 eggs ⁄ cup raisins ⁄ cups flour ⁄... -
Page 47: Creamy Pumpkin Pie
Creamy Pumpkin Pie PIE DOUGH: FILLING: TOPPING: 1 cup all-purpose flour 1 (16 ounce) can pumpkin pie filling ⁄ cups sour cream ⁄ cup unsalted butter, cut into cubes 1 (14 ounce) can sweetened condensed milk 2 Tbsp. sugar ⁄ cup ice cold water 2 eggs, beaten 1 tsp. -
Page 48: Toasted Coconut Creme Brulee
Toasted Coconut Crème Brulee Six 4-ounce broil proof ceramic dishes 2 cups heavy cream 2 cups sweetened flake coconut ⁄ vanilla bean 5 egg yolks ⁄ cup sugar ⁄ tsp. salt ⁄ cup superfine sugar* or brown sugar Preheat oven to 325˚F on Standard Bake. Place coconut flakes on a cookie sheet. Toast for about 10 minutes, or until golden brown. Remove coconut from the oven carefully because the oils can burn your eyes. -
Page 49: Common Baking Problems And Solutions
Standard Bake mode is being used Use recommended rack position and use Convection Bake mode Pan is too large and too close to element, Use a pan measuring 12" x 18" or Dacor’s blocking air flow ACS18 cookie sheet to allow circulation around the pan... - Page 50 Common Baking Problems and Solutions Problem Reason Solution COOKIES ARE TOO CHEWY Too much egg Decrease egg content High sugar and liquid, but low fat content Increase fat content Dough is overmixed Do not overmix when adding flour PIE DOUGH IS TOO TOUGH Overmixing dough Use minimal mixing times when adding water...
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Page 51: Weights And Measures
Weights and Measures 3 teaspoons = 1 Tablespoon 1 Tablespoon = ⁄ fluid ounce 4 Tablespoons = ⁄ 1 cup = 8 fluid ounces ⁄ Tablespoons = ⁄ 1 cup = ⁄ pint 8 Tablespoons = ⁄ 2 cups = 1 pint 1 pint = 16 fluid ounces 1 quart = 32 fluid ounces ⁄... - Page 52 notes...
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