Convection Roasting Tips - Dacor Gas Range Cooking Manual

Convection Roasting Tips

1. Convert conventional Standard Bake recipes to Convection Bake recipe by reducing the temperature 25 degrees and the
cooking time by 10-15%.
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. Roasting is a dry-heat process.
3. Place poultry breast-side up in a shallow pan, on a rack, that fits the size of the food being cooked. Brush poultry with
melted butter, or oil, before roasting to help seal in juices and aid in the browning process.
4. Tall-sided pans are not recommended when roasting in convection. They interfere with the oven's heated air circulation
over the food. A rim of 2" to 3" is fine if the roast is raised up on a V-shaped rack. This will catch any juices and still allow air
circulation around the roast.
5. When using a meat thermometer, insert the stem part of the thermometer halfway into the center of the roast's thickest
portion. For poultry, insert stem into the thickest part of the inner thigh (between the body and leg). Avoid touching bone,
fat or gristle with the probe's tip as this will give you inaccurate readings. After taking an initial temperature reading,
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insert the probe a ⁄ " further. Take another reading. If the temperature registers below the first reading, continue cooking
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until desired temperature is reached.
6. It is okay to remove meats from the oven when the temperature reads 5-10˚ F below the desired temperature. The meat
continues to cook after being removed. This is called "carryover" cooking and can be utilized for 10-15 minutes in order
to make carving easier and meats retain their juices.
7. There is no need to foil tent or cover roasted meats in the Convection Bake mode. If this is your preferred method of
roasting, however, use Standard Bake because the convection air will never reach the food and will not aid in roasting or
searing. Also, if you are roasting in a covered roaster or cooking a turkey in an oven-roasting bag, Standard Bake is
the best mode.
8. Roasting times always vary according to the size, shape and quality of meats and poultry. Less tender cuts of meat, which
may require moist cooking techniques, are best prepared in Standard Bake. Please follow your favorite cookbook's recipes
for these types of dishes.
9. Lining your roasting pan with foil makes for easy clean up.
10. Meats that are truly exceptional when roasted in the Convection Bake mode include: beef, pork, ham, turkey, chicken and
Cornish game hens.
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