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Table of Contents
Related Manuals for Dacor Dacor Wall
Summary of Contents for Dacor Dacor Wall
- Page 1 Dacor Wall Oven Cooking Guide Family-Owned. American-Made.
- Page 2 To help you use your new Dacor wall oven effectively, we have prepared this handy guide. It includes useful tips, cooking mode recommendations, easy-to-read charts and over 30 of my favorite recipes.
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Page 3: Table Of Contents
Dacor Convection Oven Roasting Tips ........ - Page 4 Minimum Safe Internal Temperatures for Various Foods ......... . 55 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 Wall Ovens 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
STANDARD BROIL This mode uses the element located in the top of the oven cavity only. Dacor’s ECS136 wall oven offers a revolutionary glass electric broiler. For all broiler types, it is best to preheat the broiler 10 minutes before using it. Foods should be placed 4-6 inch- es from the surface of the broiler for best results. -
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 then across the element. -
Page 8: Convection Baking Tips
Convection Baking Tips 1. In all ovens, oven 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 at 5- degree increments. 3. -
Page 9: Multirack Baking Tips
Multirack Baking Tips 1. Always use the Pure Convection™ mode. 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 multirack-baking delicate items such as cookies and cakes. This will help the temperature to stabilize and reduce heat loss when opening the oven door. 3. -
Page 10: Dacor Convection Oven 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 THERE ARE TWO WAYS TO SAFELY DEFROST A TURKEY: 1. Under refrigeration. This requires adequate refrigerator space and advanced planning and is the preferred method for defrosting a turkey. The turkey should be placed on the lowest possible shelf to prevent any juices from spilling into other foods.
- 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
TIPS FOR SUCCESSFUL BROILING: 1. Dacor’s ECS136 wall oven offers a revolutionary glass electric broiler with ribbon elements. This broiler gives you a wonderful broil surface area, a great sear, and moist products. Follow the same times and temperatures in the broil charts as the 27 and 30 wall ovens for best results. -
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 40-50 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 Souffle dish or SOUFFLES 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 Pure Conv ASPARAGUS Snap off woodsy stem. 10 min Standard Bake BEETS Wrap in foil. Peel after roasting. 1 hr Pure Conv BRUSSELS SPROUTS Lightly grease casserole dish. 45 min Lightly grease casserole dish- Pure Conv EGGPLANT... -
Page 22: Broiling
Broiling Chart for Wall Ovens 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. - 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 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 Pure Convection™. Drain and rinse frozen or fresh 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: Cheese And Sausage-Stuffed Mushrooms Wrapped In Phyllo
Cheese and Sausage-Stuffed Mushrooms Wrapped in Phyllo 12 button mushrooms, cleaned 4 sheets phyllo dough, thawed ⁄ cup unsalted butter ⁄ cup semisoft cheese with garlic and herb ⁄ cup toasted walnuts, chopped and toasted ⁄ cup cooked Sweet Italian sausage, crumbled Preheat oven to 375˚F on Pure Convection™. - 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
Bordelaise Sauce ⁄ 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. chopped fresh parsley In a medium saucepan, heat 1 Tbsp. butter. Add shallot and cook until soft, about 2 minutes. Add the rest of the butter and flour. Stir to make a paste. -
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, lukewarm water, and sugar in a large mixing bowl. Let sit for 10 minutes or until it becomes foamy, and yeast and sugar dissolve. -
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: Honey Whole Wheat Bread
Honey Wheat Bread This slightly sweet wheat bread turns out beautifully on Dacor’s Convection Bake mode. 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 38: French Baguettes
Continue baking 15 to 20 minutes or until bread sounds hollow when tapped with fingers. Cool on rack. * Dacor’s warming oven is the perfect medium for rising bread. Set timer on 1-2 hours and the temperature at 2 on a moist setting. - Page 39 Main Entree recipes...
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Page 40: Main Entree Recipes
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
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 45: 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” easily, 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 BEURRE BLANC: 1 tsp. -
Page 46: Walnut-Crusted Rack Of Lamb With Garlic Vegetable Sauce
Walnut Crusted Rack of Lamb with Garlic Vegetable Sauce 2 racks of Lamb (2-3 pounds total) GARLIC VEGETABLE SAUCE: ⁄ cup white wine 1 egg, slightly beaten 1 cup lamb scraps 3 cups lamb stock 2 Tbsp. milk 2 Tbsp. olive oil 1 bay leaf 1 cup finely ground walnuts 1 carrot, small diced... -
Page 47: Spinach Lasagna With Parmesan Cheese Sauce
Spinach Lasagna with a Parmesan Cream Sauce 3 Tbsp. unsalted butter 12 no-bake lasagna noodles (from 8 ounce package) ⁄ cup onion, small diced 2 (10 ounce) bags baby spinach, chopped 3 cloves roasted garlic, minced 1 cup carrots, fine julienned ⁄... -
Page 48: Wild Rice-Stuffed Cornish Game Hens With Bing Cherry Sauce
Wild Rice-Stuffed Cornish Game Hens with Bing Cherry Sauce STUFFING: GAME HENS: BING CHERRY SAUCE: 1 cup wild rice 4 game hens, about ⁄ -1 pound each 1 can pitted Bing (or dark) cherries in syrup 2 Tbsp. butter 2 Tbsp. butter, melted 2 cups chicken stock ⁄... - Page 49 Dessert Recipes...
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Page 50: Cream Cheese Pound Cake Using Timed-Delay 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 to set the time of day you would like the food completed. -
Page 51: 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 52: 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 53: 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 54: Double-Rusted Cranberry Apple Pie
Double-Crusted Cranberry Apple Pie PIE DOUGH: PIE FILLING: ⁄ cups all-purpose flour 6-7 tart Granny Smith apples 2 tsp. salt 1 tangerine or orange 1 Tbsp. sugar 3 Tbsp. unsalted butter 2 cups unsalted butter, cut into cubes 3 cups fresh cranberries 6 ounces ice cold water with a dash of cider vinegar ⁄... -
Page 55: Amaretto Orange Pastry Tart
Amaretto-Orange Pastry Tart PATE SUCRE (SUGAR PASTRY DOUGH): AMARETTO PASTRY CREAM FILLING: 3 cups all-purpose flour 8 ounces milk ⁄ cup sugar 2 Tbsp. cornstarch 1 tsp. salt 1 cup sugar 1cup unsalted butter, cut into cubes 3 egg yolks 2 egg yolks ⁄... -
Page 56: Molten Chocolate Cakes
Molten Chocolate Cakes TRUFFLE CENTER: CAKES: TOPPING: 2 ounces bittersweet chocolate, finely Six 4" ceramic ramekins Fresh whipped cream and berries chopped 8 ounces bittersweet chocolate, Fresh mint leaves 3 Tbsp. heavy cream finely chopped Dash of salt ⁄ cup unsalted butter, cut into cubes 1 Tbsp. -
Page 57: 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 58: 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 59: 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 60 notes...