Dacor RSD30 Manual
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Summary of Contents for Dacor RSD30
- Page 1 Millennia & Preference Electric & Dual-fuel Range Cooking Guide Family-Owned. American-Made.
- Page 2 Cookies and baked goods will rise and brown nicely, even if more than one rack is used at a time. This guide has been prepared to help you maximize the use of your new Dacor range. Included are useful tips, easy-to-read charts, advice on choosing the best cooking mode, and over 30 of my favorite recipes.
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Page 3: Table Of Contents
RSD30, RSE30, and MRE30 Cooking Guide Table of Contents Quick Reference Guide ................1 Selecting a Baking Mode . - Page 4 Weights and Measures ............... . . 51 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 Preference and Millennia Ranges 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 clock but not when the time is displayed on the control panel.) TO BAKE, PURE CONVECTION™... -
Page 6: Selecting A Baking Mode
Selecting a Baking Mode PURE CONVECTION™ This mode uses a third element, located behind the baffle in the back of the oven chamber, and does not draw direct heat from the bottom nor top elements. Air is circulated by the convection fan. Pure Convection™ provides the most even heat from rack-to-rack and is recommended for any single-rack baking in a shallow pan, multirack baking, roasting, and complete meals. -
Page 7: Why Use Pure Convection
Selecting a Baking Mode Why Use Pure Convection™? Pure Convection™ uses a third heating element that surrounds the convection fan in the back of the oven. The oven’s baffle and filter separates the food from the heat source. The filter purifies the heated air as it is pulled in through the fan and across the element. -
Page 8: Convection Baking Tips
Convection Baking Tips 1. In all ovens, rack positions count up from the bottom, rack 1 is the bottom; rack 6 is the top. 2. Oven temperatures range from 135˚F – 555˚F, and can be set in 5- degree increments. 3. -
Page 9: Multirack Baking Tips
Multirack Baking Tips 1. Always use Pure Convection™, unless noted differently in the charts below. 2. Center the pans on the rack for best baking results. 3. Allow oven to preheat an additional 20-30 minutes after the preheat tone when multirack-baking delicate items such as cookies and cakes. -
Page 10: Roasting Tips
Do not add water to the drip pan because it will cause a steam effect. Roasting is a dry-heat process. 3. Place poultry breast-side up on a rack with a drip pan. (You can use the broiler pan that came with your Dacor oven.) Brush poultry with melted butter or vegetable oil before roasting to help seal in juices and enhance browning. -
Page 11: Holiday Roasting Tips
From there, determine which item needs to be cooked first and which can be prepared early and kept warm till serving. • 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 12 Holiday Roasting Tips ROASTING UNSTUFFED TURKEYS 1. Place turkey on a roasting rack above a roasting pan. Use a roasting pan that allows for at least ⁄ of the turkey to be exposed above the sides of the pan. This allows the convection air to flow freely around the bird, giving it a nice, brown sear.
- Page 13 Standard Bake is the best mode for this type of roasting, simply because the convection air is not able to reach the turkey. 13. Instead of doing one really large bird, try roasting two medium-sized birds at once. In Dacor’s oven, you can place two 15-pound turkeys side-by-side on roasting racks.
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Page 14: Broiling Tips
Broiling Tips Broiling is a quick and flavorful way to prepare many foods. In broiling, the heat source radiates from above in the oven chamber to cook foods with a dry and intense heat. This high heat sears the outside, sealing the juices inside the meat. Foods that can be broiled should be tender, should have some fat content to preserve moisture and flavor, and should be an individual portion size. -
Page 15: Single-Rack Baking
Single Rack Baking Chart Standard Bake Conv Temp Time & Temp Food Pan Size Mode/Rack & Time Use Rack Position 1 or 2 Lowest rack position 350˚F ANGEL FOOD CAKE 10" tube pan Pure Conv-3 350˚F 40-45 min 45-50 min Jelly roll pan or 375˚F 400˚F... - Page 16 Single Rack Baking Chart Standard Bake Conv Temp Time & Temp Food Pan Size Mode/Rack & Time Use Rack Position 1 or 2 375˚F 400˚F CINNAMON ROLLS Cookie sheet Pure Conv-3 20-25 min 25-30 min 400˚F 425˚F COBBLER Baking dish Pure Conv-3 20-25 min 30 min...
- Page 17 Single Rack Baking Chart Standard Bake Conv Bake Time & Temp Food Pan Size Mode/Rack Temp & Time Use Rack Position 1 or 2 350˚F 375˚F MEATBALLS, FROZEN Cookie sheet Pure Conv-3 20-25 min 30-35 min 325˚F 350˚F MEATLOAF 9" x 5" loaf pan Conv Bake-2 35-40 min 45-55 min...
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Page 18: Single-Rack Baking
Single Rack Baking Chart Standard Bake Conv Bake Time & Temp Food Pan Size Mode/Rack Temp & Time Use Rack Position 1 or 2 350˚F 375˚F Large Soufflé dish or SOUFFLÉS Pure Conv-3 25 min for large dishes; 30 min for large dishes; small glass dishes 13-14 min for small dishes 15 min for small dishes... -
Page 19: Multirack Baking
Multiple-Rack Baking Chart Pan Size Number of Best Rack Convection Convection Food Item Rack & Type Pans Mode Temp. (F) Time (min) Conv Bake 12" ROUND Cookie Sheet (Rotate halfway 375˚ 25-30 min FROZEN PIZZA through) Cookie sheet BACON Pure Conv 1,3,5 375˚... -
Page 20: Convection Roasting For Meats, Poultry, And Fish
Convection Roasting Guideline Chart for Meats, Poultry, and Fish Conv Standard Standard Conv Time Minimum Weight Conv Temp. (˚F) Bake Temp. Bake Time Type & Cut (Minutes Internal (Lbs.) Mode and rack (˚F) (Minutes per Lb.) Temp. (˚F) position Use rack 1 per Lb.) BEEF RIB ROAST 350˚... -
Page 21: Roasted Vegetable Guidelines
Roasted Vegetable Guidelines Vegetable Preparation Mode / Temp (˚F) Cooking Time Snap off woodsy stem. Pure Conv ASPARAGUS 10 min Blanch in boiling water for 3-4 minutes. Standard Bake BEETS Wrap in foil. Peel after roasting. 1 hr Pure Conv BRUSSELS SPROUTS Lightly grease casserole dish. -
Page 22: Broiling
Broiling Chart Broiling Time Minutes Broiling Temp. Best Rack Type & Cut Weight (°F) Standard Position 1st Side 2nd Side Broil 1" THICK SIRLOIN BEEF STEAK -RARE 10 oz. -MEDIUM -WELL DONE ⁄ " THICK T-BONE BEEF STEAK -RARE 10 oz. -MEDIUM -WELL DONE 1"... - Page 23 Appetizers and Side Dish Recipes...
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Page 24: Oven-Braised Shrimp Scampi
Oven Braised Shrimp Scampi This dish works well as an appetizer or can be 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 25: Spinach Artichoke Dip
Spinach Artichoke Dip 8 ounce box frozen chopped spinach or 2 cups fresh chopped spinach 1 (15 oz.) 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 Pure Convection™. Drain and rinse chopped spinach. -
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 ⁄ " cubes ⁄ cup unsalted butter ⁄ cups white onion, chopped ⁄... -
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. -
Page 28: Grilled Asparagus
Grilled Asparagus This recipe uses Dacor’s Grill accessory-AG11-13 for the RSD30 range. The intense cooktop heat gives the asparagus beautiful markings and a smoky flavor. Since the grill is one solid piece and has a high-temperature nonstick coating on it, clean up is easy! If you have an RSE30 or MRE30, you can find a flat-bottomed grill pan at any kitchen supply store. - Page 29 Sauces, Soups and Stews Recipes...
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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! ⁄... -
Page 32: Bordelaise Sauce
Stir to make a paste. Slowly add in red wine, let thicken. Add in beef stock and bring to a boil. Reduce heat and simmer for about 5 minutes. Add thyme and bay leaf. Simmer uncovered for 15 to 20 minutes. Remove bay leaf. Stir in parsley. On an RSD30 range, place on simmer plate on low until service. -
Page 33: Quick Breads And Yeast Breads
Quick Breads and Yeast Breads 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˚F) ⁄ cup sugar ⁄ - 7 cups all-purpose flour ⁄ tsp. salt 1 egg, room temperature ⁄ cup plus 2 Tbsp. unsalted butter, softened Combine dry yeast and lukewarm water in a large mixing bowl. -
Page 35: Banana Bread
Banana Bread 2 Tbsp. ground cinnamon ⁄ cup sugar 1 Tbsp. unsalted butter 6 ripe medium-sized bananas 1 cup butter 2 cups sugar 4 eggs 3 Tbsp. milk 1 tsp. vanilla 2 cups all-purpose flour 1 tsp. baking soda ⁄ tsp. -
Page 36: 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 loaves 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: Hapa French Toast
Hapa French Toast Use with Dacor’s griddle accessory- Part number AG13 for the RSD30. For the RSE30 and MRE30 ranges, you can find a square griddle that is the same size as the large burner at any kitchen supply store. -
Page 38: 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 (105-115˚F) ⁄ cup honey 3 Tbsp. firmly packed brown sugar... - Page 39 Main Entree recipes...
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Page 40: Pure Convection™ Prime Rib Roast
Pure Convection ™ Prime Rib Roast This roast cooks best on Pure Convection™ because it will cook faster and give the roast a beautiful sear. Be sure to raise the roast on a V- shaped rack so the convection air can circulate around the meat. Approximate Prep time: 10 minutes Approximate Cook time: About 24-25 minutes per pound 6 pound rib roast, boned and retied (this makes carving easier) -
Page 41: Pure Convection™ Roast Turkey
Pure Convection ™ Roasted 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, as needed Black pepper, as needed 1 white onion, peeled and quartered Preheat oven to 350˚F on Pure Convection™. -
Page 42: 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 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 Use Dacor’s ABS20 Baking stone with this recipe. Put the stone in the oven during preheat and allow an extra 20 minutes after the tone. Sprinkle the stone with cornmeal to prevent sticking. Your pizza crust will be crispy and brown on the bottom and your pizza... -
Page 44: Hickory-Smoked Steaks
Leftover Grilled Turkey Parmesan Sandwich Use with Dacor’s griddle accessory- Part number AG13 for the RSD30. For the RSE30 and MRE30 ranges, you can find a square griddle that is the same size as the large burner at any kitchen supply store. -
Page 45: Salmon Fillets With Lemon Dill Beurre Blanc
Once all the butter is incorporated, add lemon juice and salt and place the saucepan on a simmer plate on low on an RSD30 range. On an RSE30, hold the sauce on setting 1. Stir in dill right before serving. -
Page 46: 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 47 Dessert Recipes...
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Page 48: Cream Cheese Pound Cake (Using Timed-Delayed Feature)
Cream Cheese Pound Cake Using Timed Delay Feature 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: 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 Pure Convection™. Let egg whites come to room temperature. -
Page 50: Sally's Oatmeal Cookies
Sally’s Oatmeal Cookies 1 cup vegetable shortening ⁄ tsp. ground allspice ⁄ cup brown sugar 3 cups rolled oats ⁄ cup granulated sugar ⁄ cup raisins ⁄ cups flour ⁄ tsp. vanilla extract 1 tsp. baking soda 2 eggs ⁄ tsp. -
Page 51: 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 ⁄... -
Page 52: Toasted Coconut Creme Brulee
Toasted Coconut Crème Brulee 6 (4-ounce) broil proof ceramic dishes 2 cups heavy cream 2 cups sweetened flake coconut 5 egg yolks ⁄ cup sugar ⁄ tsp. salt ⁄ vanilla bean ⁄ 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 53: Common Baking Problems And Solutions
Common Baking Problems and Solutions Problem Reason Solution COOKIES AND BISCUITS BURNT Oven door opened too often Set minute timer to shortest recommended time and look through window to check doneness ON THE BOTTOM 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 Problem Reason Solution COOKIES ARE TOO CHEWY Too much egg Decrease egg content High sugar and liquid, but low fat content Increase fat content Overmixed Do not overmix when adding flour PIE DOUGH IS TOO TOUGH Overmixing dough Use minimal mixing times when adding water... -
Page 55: Minimum Safe Internal Temperatures
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 56 notes...
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