Dacor Epicure Range Cooking Manual
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Dacor Epicure Range Cooking Manual

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Epicure Range Cooking Guide
Family-Owned. American-Made.

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Summary of Contents for Dacor Epicure Range

  • Page 1 Epicure Range Cooking Guide Family-Owned. American-Made.
  • Page 2 Dacor Family recipes from our founder and 1st chef, Stan Joseph. This guide will help you maximize the use of your new Dacor range. It will help you decide which mode of cooking will give you the best results, and will also inspire you to create your own favorite recipes with excellent results.

  • Page 3: Table Of Contents

    Table of Contents Quick Reference Guide ................1 Selecting a Baking Mode .
  • Page 4 Table of Contents Desserts Cream Cheese Pound Cake Using Timed Delay Feature ......44 Angelfood Cake .

  • Page 5: Quick Reference Guide

    QUICK REFERENCE GUIDE ERD30, ERD36, ERD48, ERD60 TO SET THE CLOCK: • Press CLOCK on control panel • Press Up/Down arrows to reach correct time (Note: “a.m.” and “p.m.” will show while you are setting the time but will not show when the time is displayed on the control panel). TO BAKE, PURE CONVECTION, OR CONVECTION BAKE: •...

  • Page 6: Selecting A Baking Mode

    SELECTING A BAKING MODE PURE CONVECTION This mode uses the third element, located behind the baffle in the back of the oven cell. Air is circulated by the convection fan. This cooking mode will provide the most even heat from rack to rack. Use this mode to do any multi-rack baking, roast- ing, and complete meals.

  • Page 7: Pure Convection- What It Means

    ™ SYSTEM Dacor’s Pure Convection™, simply the very best convection system available today, is a total approach to cooking. Use this cooking mode when preparing complete meals, and for single or multi-rack baking. Temperatures can be set, in five-degree increments, from 135-555˚F.

  • Page 8: Baking Tips For Using Convection

    Baking Tips for Using Convection 1. In all Dacor ovens, oven rack positions count up from the bottom, rack 1 is the bottom; rack 5 is the top. 2. Oven temperatures range from 135˚ - 555˚, and can be set at 5-degree increments.

  • Page 9: Erd30 & Erd48 Notes

    • Thicker cuts of steak or poultry should be cooked on Standard Broil. This will prevent the food from searing rare. • Dacor’s ACS18 cookie sheets or a commercial half sheet pan, measuring 12 x 18” will fit in the ERD48 companion oven.

  • Page 10: Multi-Rack Baking Tips

    Multi-Rack Baking Tips 1. Center the pans on the rack for best baking results. 2. Allow oven to preheat an additional 20-30 minutes after the preheat tone when Multi-rack baking delicate items, such as cookies and cakes. This will help the temperatures to stabilize while reducing the chance for heat loss when opening the oven door.

  • Page 11: 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 (use the broiler pan accompanying your Dacor oven.) No basting is required when the fat-side is up. It is not necessary to add water to the pan.

  • Page 12: Turkey Tips

    • Your Dacor oven has two timers that are extremely handy for large meals. Set them to remind you when to place the 2nd and 3rd dishes in the oven or on the cooktop.
  • Page 13 Holiday Turkey Tips UNSTUFFED TURKEYS 1. Place turkey on a roasting rack in a roasting pan. Use a roasting pan that allows the turkey to rest at least 3/4 above the sides of the pan. This allows the convection air to flow freely around the bird, giving it a nice, brown sear. It also helps to lock in the juices inside of the turkey, creating a moist, tasteful product.

  • Page 14: Turkey Tips

    13. Instead of doing one really large bird, try 2 medium- sized birds in one oven cell! In Dacor’s oven, you can place two 15 pound turkeys side-by-side on roasting racks.

  • Page 15: Gas Infrared Broiling

    GAS INFRARED BROILING Broiling is a quick and flavorful way to prepare many foods. In broiling, the heat source radiates from above in the oven cell to cook foods with a dry and intense heat. This high heat keeps the juices inside the meat while browning the outside. Foods that can be broiled should be tender, should have some fat content to preserve moisture and flavor, and should be an individ- ual portion size.

  • Page 16: Single Rack Baking Chart

    SINGLE RACK BAKING CHART Please keep in mind that these charts are simply a guide. Ingredients, temperatures, and cooking method can all affect the timing of various foods. You may need to vary the time and temperature due to your personal circumstances. STANDARD BAKE CONV TEMP TIME &...
  • Page 17 SINGLE RACK BAKING CHART STANDARD BAKE CONV TEMP TIME & TEMP FOOD PAN SIZE MODE/RACK & USE RACK TIME POSITIOn 1 OR 2 400˚ 425˚ COBBLER Baking dish Pure Conv-3 20-25 min 30 Min 325˚ 350˚ COFFEE CAKES 9” round pan Pure Conv-3 40-45 min 45-50 min...
  • Page 18 SINGLE RACK BAKING CHART STANDARD BAKE CONV TEMP TIME & TEMP FOOD PAN SIZE MODE/RACK & USE RACK TIME POSITIOn 1 OR 2 350˚ 375˚ MUFFINS 12 cup muffin tin Pure Conv-3 20 min 20-25 min 375˚ 400˚ PHYLLO Cookie sheet Pure Conv-3 5 min 5 min...

  • Page 19: Multirack Baking Chart

    Multi-RACK BAKING CHART Number of Best Rack Conv Time FOOD PAN SIZE Rack Conv Temp. (F) Pans Mode (min) Conv Bake 12” ROUND Cookie sheet (Rotate halfway 2, 4 375˚ 25-30 min FROZEN PIZZA through) Cookie sheet 1, 3, 5 BACON Pure Conv 375˚...

  • Page 20: Convection Roasting Charts For Meats, Poultry And Fish

    Convection Roasting Guidelines for meat, Poultry, & Fish Conv Conv Standard Standard Weight Conv Temp. (˚F) Temp. (˚F) Bake Temp. Type & Cut Bake Temp. Internal & Rack (Minutes (Minutes (Lbs.) Mode (˚F) Temp (˚F) Position per LB.) per LB.) BEEF RIB ROAST 375˚...

  • Page 21: Roasted Vegetable Guidelines Chart

    Roasted Vegetable Guidelines Food Preparation Mode/Temp (˚F) Cooking Time Snap off woodsy stem. Pure Conv ASPARAGUS 10 min Blanch in boiling water for 3-4 minutes. 400˚ Wrap in foil. Standard Bake BEETS 1 hour Peel after roasting. 350˚ Pure Conv BRUSSELS SPROUTS Lightly grease casserole dish.

  • Page 22: Gas Infrared Broiling Chart

    GAS INFRARED BROILING CHART BEST RACK BROILING TYPE & CUT WEIGHT 1ST SIDE 2ND SIDE POSITION TEMP (˚F) 1” THICK SIRLOIN BEEF STEAK -RARE 10 ounce -MEDIUM -WELL DONE 3/4” THICK SIRLOIN BEEF STEAK -RARE 10 ounce - MEDIUM -WELL DONE 1”...
  • Page 23 Appetizers and Side Dish Recipes...

  • Page 24: Oven Braised Shrimp Scampi

    Oven Braised Shrimp Scampi This shrimp works well as an appetizer or can be mixed in with angel hair pasta for a meal. 1/4 cup olive oil 1/4 cup butter 3 pounds large raw shrimp, peeled and deveined 2 Tbsp minced garlic (about 4 cloves) 1 Tbsp minced fresh ginger 1/2 cup Italian parsley, chopped 1/2 to 1 tsp crushed red pepper flakes...

  • Page 25: Spinach Artichoke Dip

    Spinach Artichoke Dip 8 ounce box frozen chopped spinach or 2 cups fresh chopped spinach 1 (15 ounce) can artichoke hearts 3 cups mayonnaise 1-2 Tbsp garlic, minced 1 cup Parmesan cheese, shredded Salt and pepper, to taste Preheat oven to 350˚ on Pure Convection™. Rinse and drain frozen or fresh chopped spinach. Drain and roughly chop artichoke hearts.

  • Page 26: Sage Stuffing

    Sage Stuffing If using Earthenware, enamel-coated steel, or other heavy ceramic bakeware, use Convection Bake. The heat will transfer better when using this mode. 12 slices day old bread, cut into 1/2-inch cubes 1 large egg, lightly beaten 1/2 cup unsalted butter 1 1/4 Tbsp fresh sage, chopped 1 1/2 cups white onion, chopped 1 1/4 tsp salt...

  • Page 27: 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 sugar 1 large white onion, cut into large pieces 2 stalks green onions, chopped...

  • Page 28: Grilled Asparagus

    Grilled Asparagus This recipe uses Dacor’s Grill accessory- #AEGR14. The intense cooktop heat gives the asparagus beautiful markings and smoky flavor. Since the grill is one solid piece and has a high-temperature nonstick coating on it, clean up is easy!
  • Page 29 Sauces, Stews and Soup Recipes...

  • Page 30: 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 31: 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 on all oven types. 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! 3 1/2- 4 pounds Veal shanks or Beef Shanks (about 3) Salt and pepper, to taste...

  • Page 32: Bordelaise Sauce

    Bordelaise Sauce 1 1/2 cups beef stock 3/4 cup dry red wine 2 Tbsp shallot, finely chopped 1/2 tsp fresh thyme, crushed 1 bay leaf 3 Tbsp unsalted butter, softened 2 Tbsp all-purpose flour 1 Tbsp chopped fresh parsley In a medium saucepan, heat 1 Tablespoon butter. Add shallot and cook until soft, about 2 minutes. Add the rest of the butter and flour.
  • Page 33 Quick Bread and Yeast bread Recipes...

  • Page 34: Mrs. Gleason's Homemade Yeast Rolls

    Mrs. Gleason’s Homemade Yeast Rolls 2 packages dry yeast 2 cups lukewarm water (between 105-110˚) 1/2 cup sugar 6 1/2- 7 cups all- purpose flour 1 1/2 tsp salt 1 egg, room temperature 1/4 cup plus 2 Tbsp unsalted butter, softened Combine dry yeast, lukewarm water and sugar in a large mixing bowl.

  • Page 35: Banana Bread

    Banana Bread 2 Tbsp ground cinnamon with 1/4 cup sugar 3 Tbsp milk 1 Tbsp unsalted butter 1 tsp vanilla 3 ripe medium-sized bananas 2 cups all- purpose flour 1 cup butter 1 tsp baking soda 2 cups sugar 1/2 tsp baking powder 4 eggs 1/2 tsp salt 1/2 cup chopped walnuts (optional)

  • Page 36: Garlic Bread

    Garlic Bread 1 cup butter, softened 5-6 cloves garlic, mashed 1 large shallot, minced 1/2 lemon peel, finely chopped 1/4 -1/2 cup fresh Italian parsley, chopped 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 37: 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. 2 1/4 cup warm water (105-115˚) 2 Tbsp butter, melted and cooled 1/2 cup honey...

  • Page 38: Cracked Pepper Foccaccia

    Cracked Black Pepper Foccaccia For cracked black pepper, take whole black peppercorns and roughly crush them using the bottom of a sauté pan. You can also chop them in a coffee grinder or food processor. 2 cups warm water (105-115˚) 1 Tbsp fresh basil, chopped 1 Tbsp dry active yeast 1 Tbsp fresh oregano, chopped...
  • Page 39 Main Entree recipes...

  • Page 40: Pure Convection™ Prime Rib Roast

    10 cloves garlic- 5 cloves minced, 5 cloves slivered Preheat your Dacor oven to 350˚ on Pure Convection™. Place one rack in the number two position and remove all others. Poke the slivered garlic into the roast. Make a rub out of the chopped garlic, olive oil, and rosemary. Rub on the roast to coat. Salt and pepper to taste.

  • Page 41: Pure Convection™ Roasted Turkey

    Pure Convection Roasted Turkey ™ 12-15 pound fresh turkey 3/4 cup olive oil 2 Tbsp fresh rosemary, chopped, plus 2 whole sprigs 1 Tbsp fresh thyme, chopped 2 Tbsp fresh sage, chopped 1/2 cup fresh Italian parsley, chopped Salt, as needed Black Pepper, as needed 1 white onion, peeled and quartered Preheat oven to 350˚...

  • Page 42: Curry Pork Tenderloin

    Curry Pork Tenderloin 2 pork tenderloins, about 3/4 pound each 1/2 cup vegetable oil 2 Tbsp Madras curry powder 1 tsp ground black pepper 1 Tbsp fresh gingerroot, 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 43: Buffalo Chicken Pizza

    Buffalo Chicken Pizza DOUGH: TOPPINGS: 1 1/4 cups warm water 2 boneless, skinless chicken breasts 1 Tbsp active dry yeast 1 Tbsp oil 1/4 tsp sugar 1/2 cup hot sauce 1 Tbsp olive oil 2 Tbsp butter, melted 3 cups all-purpose flour 1/2 red onion, chopped 1 tsp salt 2 stalks celery, chopped...

  • Page 44: Hickory Smoked Steaks

    4 Tbsp butter In a shallow dish, combine Parmesan cheese and garlic salt. In a separate shallow dish, lightly beat eggs. Heat Dacor griddle or small nonstick pan or over medium heat. Add 1 tablespoon butter. Dip only one side of the bread into the egg, then in the Parmesan and garlic mixture.

  • Page 45: Salmon Fillets With Lemon Dill Buerre Blanc

    Salmon Fillets with Lemon Dill Buerre Blanc Buerre blanc is a wonderful sauce that is based on butter. 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: 1 tsp lemon juice 1/2 cup dry white wine...

  • Page 46: Chicken Marsala

    Chicken Marsala 4 boneless, skinless chicken breasts 1/4 cup all purpose flour 1/4 tsp dried marjoram 1/8 tsp salt 1/8 tsp black pepper 1 cup fresh button mushrooms, sliced 2 Tbsp green onions, minced 3 Tbsp unsalted butter, divided 1/4 cup chicken broth 1/4 cup dry Marsala 2 Tbsp fresh Italian parsley, chopped Place each chicken breast between 2 pieces plastic wrap.
  • Page 47 Dessert recipes...

  • Page 48: 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 on our timed delay baking feature. * Before using this feature, make sure that the clock has been set to the correct time and the correct a.m. or p.m. settings. This does not show on the clock display, but it is very important as to what time of day you would like the food completed.

  • Page 49: Angelfood Cake

    Angelfood Cake 1 1/2 cups egg whites (10-12 large eggs) 1 1/2 cups sifted powdered sugar 1 cup sifted cake flour 1 1/2 tsp cream of tartar 1 cup granulated sugar 1 tsp almond extract Preheat oven to 350˚ on Pure Convection™. Let egg whites come to room temperature. Sift powdered sugar and cake flour together.

  • Page 50: Sally's Oatmeal Cookies

    Sally’s Oatmeal Cookies 1 cup vegetable shortening 1/4 tsp ground allspice 3/4 cup brown sugar 3 cups rolled oats 3/4 cup granulated sugar 1/2 cup raisins 1 1/4 cups flour 1/2 tsp vanilla extract 1 tsp baking soda 2 eggs 1/2 tsp salt 1/2 cup chopped walnuts, chopped 1/2 tsp ground cinnamon...

  • Page 51: Creamy Pumpkin Pie

    Creamy Pumpkin Pie FILLING: PIE DOUGH: TOPPING: 1 (16 oz) can pumpkin pie filling 1 cup all-purpose flour 1 1/2 cups sour cream 1 (14 oz) can sweetened condensed milk 1/2 cup unsalted butter, cut into cubes 2 Tbsp sugar 2 eggs, beaten 1/2 cup ice cold water 1 tsp vanilla...

  • Page 52: Toasted Coconut Creme Brulee

    Toasted Coconut Crème Brulee (6) 4-ounce broil proof ceramic dishes 1/3 cup sugar 2 cups heavy cream 1/8 tsp salt 2 cups sweetened flake coconut 1/2 vanilla bean 5 egg yolks 1/2 cup superfine sugar* or brown sugar Preheat oven according to the charts below. Place coconut flakes on a cookie sheet. Toast for about 10 minutes, or until golden brown.

  • Page 53: Common Baking Problems And Solutions

    Common Baking Problems and Solutions COOKIES AND BISCUITS BURNED AT THE Oven door opened too often Set minute timer to shortest recommended time and look through window to check done- BOTTOM ness Dark, absorbent pan was used Use shiny, reflective pans with low sides Incorrect rack position being used and pan is Check cookies by looking through the oven too close to the heat source...

  • Page 54: Common Baking Problems And Solutions

    Common Baking Problems and Solutions COOKIES ARE TOO CHEWY Too much egg Decrease egg content High sugar and liquid, but low fat content Increase fat content The pan’s sides are too high Use recommended pan size Overmixed Do not overmix when adding flour PIE DOUGH IS TOO TOUGH Overmixing dough Use minimal mixing times when adding...

  • Page 55: Weights And Measures

    Weights and Measures 3 teaspoons = 1 Tablespoon 1 Tablespoon = 1/2 fluid ounce 4 Tablespoons = 1/4 cup 1 cup = 8 fluid ounces 5 1/3 Tablespoons = 1/3 cup 1 cup = 1/2 pint 8 Tablespoons = 1/2 cup 2 cups = 1 pint 1 pint = 16 fluid ounces 1 quart = 32 fluid ounces...

  • Page 56: Notes

    notes...

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