Dacor Wall Ovens Users Manual
WALL OVENS to the manual 37e75092-1ca6-42f1-8394-30f1e2536ba2
2015-02-02
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New Style Wall Ovens www.dacor.com Dacor 1440 Bridge Gate Drive Diamond Bar, CA 91765 Dealer: 800-772-7778 Corp. Office: 800-793-0093 Fax: 626-441-9632 101558 082406 T Wall Oven Table of Contents Discovery Controller Modes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1-3 Baking Tips . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4-6 Multirack Baking Tips . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7 Roasting Tips . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8 Holiday Roasting Tips . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9-11 Broiling Tips . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12 Cooking Charts Dacor Guide Settings . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13-20 New Wall Oven Roasted Vegetable and Fruit Chart . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21-22 BAKERY Cakes Basic Brownie Recipe . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .24 Sour Cream Bundt Cake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .25 Mascarpone Cheesecake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .26 Creamy Nutella Cheesecake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .27 Coffee Cake with Orange Glaze . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .28 German Chocolate Cupcakes with Coconut Pecan Chocolate Frosting . . . . . . . . . . . . . . . . . . . . . . . .29 Cream Cheese Pound Cake with Cherry Sauce . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .30 Basic Angelfood Cake Recipe . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .31 Basic Yellow Layer Cake Recipe . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .32 Pumpkin Spice Sheet Cake with Cream Cheese Frosting . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .33 Pastries Chocolate Raspberry Truffle Tart . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .35 Cherry Cobbler . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .36 Blueberry Crisp . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .37 Cream Puffs with Chocolate Pastry Cream . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .38 Basic Puff Pastry Recipe- Pissaladiere . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .39 Caramel Apple Turnover . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .40 Double-Crusted Cranberry Apple Pie . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .41 Creamy Pumpkin Pie . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .42 Cookies Lemon Almond Sugar Cookies . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .44 Almond and Hazelnut Biscotti . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .45 Chocolate Dipped Macaroons . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .46 Sally’s Oatmeal Raisin Cookies . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .47 Classic Chocolate Chip Cookies . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .48 Snickerdoodles . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .49 Best-Ever Peanut Butter Chocolate Chip Cookies . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .50 Sally’s Grandmother’s Ginger Snap Cookies . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .51 Death By Chocolate Cookies . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .52 Mexican Wedding Cookies . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .53 T Wall Oven Table of Contents Breads 1 Basic Bagel Recipe . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .55 Carolyn’s Cinnamon Rolls with Creamylicious Frosting . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .56 Basic Croissants Recipe . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .57 Old- Fashioned Stollen with Almonds . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .58 French Baguettes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .59 Mrs. Gleason’s Homemade Yeast Rolls . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .60 Honey Wheat Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .61 Breads 2 Herbed Buttermilk Biscuits . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .63 Basic Cornbread Recipe . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .64 Lemon Blueberry Muffins . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .65 Light Cinnamon Popovers . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .66 Banana Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .67 Classic English Scones . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .68 Souffles Individual Chocolate Souffles . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .70 Spinach Souffle with Shallots and Smoked Cheddar . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .71 Roasted Red Bell Pepper Quiche . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .72 T Wall Oven Table of Contents Lamb Merlot and Mint-Marinated Short Leg of Lamb . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .89 Oven-Roasted Garlic Leg of Lamb . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .90 Boned Lamb Stuffed with Fresh Herbs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .91 Walnut-Crusted Rack of Lamb with Vegetable Sauce . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .92 Roasted Lamb Shoulder with Mustard Glaze . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .93 POULTRY Roasted Lemon Rosemary Chicken . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .95 Zesty Pineapple Orange-Glazed Chicken . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .96 Wild Rice-Stuffed Cornish Game Hens with Bing Cherry Sauce . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .97 Roast Five-Spice Duck with Peach and Ginger Chutney . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .98 Madeira Orange Goose with Roasted Shallots . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .99 Turkey with Sausage and Hazelnut Stuffing . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .100 Traditional Stuffed Turkey with Creamy Gravy . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .101 Red Chili Rubbed Turkey with Blackberry Adobo Sauce . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .102 Pure Convection™ Sear Roasted Turkey . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .103 Garlicky Oven-Roasted Turkey Breasts . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .104 FISH Oven-Roasted Vegetables and Cod Fillet . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .106 White Rice and Pine Nut-Stuffed Trout Fillet with Roasted Fennel . . . . . . . . . . . . . . . . . . . . . . . . . . .107 Pine nut-Encrusted Red Snapper . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .108 Salmon Fillets with Lemon Dill Beurre Blanc . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .109 Sea Scallops with Tarragon Sauce . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .110 Chilean Seabass with Tropical Fruit Salsa . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .111 Oven Braised Shrimp Scampi . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .112 Swordfish with Lime-Ginger Glaze . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .113 MEAT Beef/ Veal Molasses-Marinated Beef Tri-Tip . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .74 Old- Fashioned Meatloaf . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .75 Prime Beef Rib Roast with Cabernet Currant-Marinated Vegetables . . . . . . . . . . . . . . . . . . . . . . . . . .76 Rosemary and Garlic-Rubbed Prime Beef Rib Roast . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .77 Braised Beef Rump Roast . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .78 Herb-Crusted Whole Beef Fillet . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .79 Roasted Rack of Veal on Vegetable Rack . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .80 Roasted Loin of Veal with Tarragon Mustard Gravy . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .81 Veal Shoulder with Shallot, Fennel, and Reisling . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .82 POTATOES Mom’s Potato Cheese Casserole . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .115 Creamy Shallot and Cheese Twice Baked Potatoes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .116 Oven Roasted New Potatoes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .117 PIZZA Pork Curry Pork Tenderloin . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .84 Pork Roast with Balsamic Port Glaze . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .85 Oven-Roasted Rack of Pork with Barbecue Sauce . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .86 Molasses and Rum-Glazed Fresh Ham . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .87 Buffalo Chicken Pizza . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .119 Homemade Sicilian-Style Pizza . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .120 Jeremy’s Classic Meat and Cheese Lasagna . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .121 T Wall Oven Table of Contents Breads 1 Basic Bagel Recipe . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .55 Carolyn’s Cinnamon Rolls with Creamylicious Frosting . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .56 Basic Croissants Recipe . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .57 Old- Fashioned Stollen with Almonds . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .58 French Baguettes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .59 Mrs. Gleason’s Homemade Yeast Rolls . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .60 Honey Wheat Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .61 Breads 2 Herbed Buttermilk Biscuits . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .63 Basic Cornbread Recipe . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .64 Lemon Blueberry Muffins . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .65 Light Cinnamon Popovers . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .66 Banana Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .67 Classic English Scones . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .68 Souffles Individual Chocolate Souffles . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .70 Spinach Souffle with Shallots and Smoked Cheddar . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .71 Roasted Red Bell Pepper Quiche . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .72 T Wall Oven Table of Contents Lamb Merlot and Mint-Marinated Short Leg of Lamb . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .89 Oven-Roasted Garlic Leg of Lamb . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .90 Boned Lamb Stuffed with Fresh Herbs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .91 Walnut-Crusted Rack of Lamb with Vegetable Sauce . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .92 Roasted Lamb Shoulder with Mustard Glaze . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .93 POULTRY Roasted Lemon Rosemary Chicken . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .95 Zesty Pineapple Orange-Glazed Chicken . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .96 Wild Rice-Stuffed Cornish Game Hens with Bing Cherry Sauce . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .97 Roast Five-Spice Duck with Peach and Ginger Chutney . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .98 Madeira Orange Goose with Roasted Shallots . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .99 Turkey with Sausage and Hazelnut Stuffing . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .100 Traditional Stuffed Turkey with Creamy Gravy . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .101 Red Chili Rubbed Turkey with Blackberry Adobo Sauce . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .102 Pure Convection™ Sear Roasted Turkey . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .103 Garlicky Oven-Roasted Turkey Breasts . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .104 FISH Oven-Roasted Vegetables and Cod Fillet . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .106 White Rice and Pine Nut-Stuffed Trout Fillet with Roasted Fennel . . . . . . . . . . . . . . . . . . . . . . . . . . .107 Pine nut-Encrusted Red Snapper . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .108 Salmon Fillets with Lemon Dill Beurre Blanc . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .109 Sea Scallops with Tarragon Sauce . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .110 Chilean Seabass with Tropical Fruit Salsa . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .111 Oven Braised Shrimp Scampi . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .112 Swordfish with Lime-Ginger Glaze . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .113 MEAT Beef/ Veal Molasses-Marinated Beef Tri-Tip . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .74 Old- Fashioned Meatloaf . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .75 Prime Beef Rib Roast with Cabernet Currant-Marinated Vegetables . . . . . . . . . . . . . . . . . . . . . . . . . .76 Rosemary and Garlic-Rubbed Prime Beef Rib Roast . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .77 Braised Beef Rump Roast . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .78 Herb-Crusted Whole Beef Fillet . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .79 Roasted Rack of Veal on Vegetable Rack . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .80 Roasted Loin of Veal with Tarragon Mustard Gravy . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .81 Veal Shoulder with Shallot, Fennel, and Reisling . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .82 POTATOES Mom’s Potato Cheese Casserole . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .115 Creamy Shallot and Cheese Twice Baked Potatoes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .116 Oven Roasted New Potatoes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .117 PIZZA Pork Curry Pork Tenderloin . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .84 Pork Roast with Balsamic Port Glaze . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .85 Oven-Roasted Rack of Pork with Barbecue Sauce . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .86 Molasses and Rum-Glazed Fresh Ham . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .87 Buffalo Chicken Pizza . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .119 Homemade Sicilian-Style Pizza . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .120 Jeremy’s Classic Meat and Cheese Lasagna . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .121 D T Wall Oven Table of Contents MULTIPLE RACK MEALS A Cozy Family Dinner Walnut-Crusted Rack of Lamb with Vegetable Sauce . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .123 Mom’s Potato Cheese Casserole . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .123 Roasted Baby Vegetables . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .124 Individual Chocolate Souffles . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .124 A Spring Dinner Maple-Glazed Salmon . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .125 Spring Rice Pilaf . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .125 Oven-Roasted Asparagus . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .126 Rosemary Focaccia . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .126 Cream Puffs with Light Whipped Cream and Fruit Compote . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .127 Mother’s Day Brunch Savory Spinach Frittata . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .128 Lemon Blueberry Muffins . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .128 Home Fries with Roasted Bell Peppers . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .129 Roasted Pears with Caramel Sauce and Hazelnuts . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .129 Common Baking Problems and Solutions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 130-131 Glossary of Culinary Terms . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .132-133 Weights and Measures . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 134 Minimum Safe Internal Temperatures for Various Foods . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 134 For more recipes, please visit our website at www.dacor.com. Discovery Controller Modes BAKING PURE CONVECTION™ This mode uses the rear heating element and convection fan only. It is best for light colored and delicate baked goods. Lower the oven temperature by 25 degrees. For baking time, use the lowest stated time in the recipe, adding more time as needed. If multiple- rack baking with 3 or more racks, increase time by an average of 5-15 minutes. Best for: • • • • • Cakes Tarts Puff Pastry Cookies Free Form Yeast Breads • • • • • Scones Muffins Yeast Rolls Multiple Rack Angel Food Cake CONVECTION BAKE This mode uses bottom heat and the convection fan. Items baked in a deep ceramic dish or earthenware clay pots are best in this mode. These are foods in a deep pan that require browning on the top and bottom. Lower oven temperature by 25 degrees. Since these items require a longer cook time, time savings are on average about 25%. Set timer 15 minutes before the lowest stated time, adding more time as needed. Best for: • • • • Fruit Crisps Custard Pies Double-Crusted Fruit Pies Lasagnas • • • • Quiches Yeast Bread in a Loaf Pan Popovers Pizzas SURROUND CONVECTION BAKE This mode uses top heat, bottom heat and the convection fan. It is best for thin items that are often baked in a shallow pan and require dark browning on the top and bottom. They usually have a very short cook time. This mode will provide the quickest cook time and the darkest overall browning for baked goods. Lower oven temperature by 25 degrees. Since these items cook for a very short period of time, there are no time adjustments. Best for: • • • Bagels Biscuits Soft Pretzels SURROUND BAKE This mode uses top and bottom heat. Egg- leavened items turn out best in this mode because they still get a nice rise without over-browning or curdling. Thick- battered quick breads, such as banana bread, are good on this mode because they cook through while providing the correct amount of browning. No temperature or time adjustments are necessary in this mode. Best for: • • Fruit Cobblers Quick Breads • • Soufflés Cheesecakes and Cheesecakes baked in a water bath 1 D T Wall Oven Table of Contents MULTIPLE RACK MEALS A Cozy Family Dinner Walnut-Crusted Rack of Lamb with Vegetable Sauce . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .123 Mom’s Potato Cheese Casserole . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .123 Roasted Baby Vegetables . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .124 Individual Chocolate Souffles . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .124 A Spring Dinner Maple-Glazed Salmon . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .125 Spring Rice Pilaf . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .125 Oven-Roasted Asparagus . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .126 Rosemary Focaccia . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .126 Cream Puffs with Light Whipped Cream and Fruit Compote . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .127 Mother’s Day Brunch Savory Spinach Frittata . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .128 Lemon Blueberry Muffins . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .128 Home Fries with Roasted Bell Peppers . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .129 Roasted Pears with Caramel Sauce and Hazelnuts . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .129 Common Baking Problems and Solutions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 130-131 Glossary of Culinary Terms . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .132-133 Weights and Measures . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 134 Minimum Safe Internal Temperatures for Various Foods . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 134 For more recipes, please visit our website at www.dacor.com. Discovery Controller Modes BAKING PURE CONVECTION™ This mode uses the rear heating element and convection fan only. It is best for light colored and delicate baked goods. Lower the oven temperature by 25 degrees. For baking time, use the lowest stated time in the recipe, adding more time as needed. If multiple- rack baking with 3 or more racks, increase time by an average of 5-15 minutes. Best for: • • • • • Cakes Tarts Puff Pastry Cookies Free Form Yeast Breads • • • • • Scones Muffins Yeast Rolls Multiple Rack Angel Food Cake CONVECTION BAKE This mode uses bottom heat and the convection fan. Items baked in a deep ceramic dish or earthenware clay pots are best in this mode. These are foods in a deep pan that require browning on the top and bottom. Lower oven temperature by 25 degrees. Since these items require a longer cook time, time savings are on average about 25%. Set timer 15 minutes before the lowest stated time, adding more time as needed. Best for: • • • • Fruit Crisps Custard Pies Double-Crusted Fruit Pies Lasagnas • • • • Quiches Yeast Bread in a Loaf Pan Popovers Pizzas SURROUND CONVECTION BAKE This mode uses top heat, bottom heat and the convection fan. It is best for thin items that are often baked in a shallow pan and require dark browning on the top and bottom. They usually have a very short cook time. This mode will provide the quickest cook time and the darkest overall browning for baked goods. Lower oven temperature by 25 degrees. Since these items cook for a very short period of time, there are no time adjustments. Best for: • • • Bagels Biscuits Soft Pretzels SURROUND BAKE This mode uses top and bottom heat. Egg- leavened items turn out best in this mode because they still get a nice rise without over-browning or curdling. Thick- battered quick breads, such as banana bread, are good on this mode because they cook through while providing the correct amount of browning. No temperature or time adjustments are necessary in this mode. Best for: • • Fruit Cobblers Quick Breads • • Soufflés Cheesecakes and Cheesecakes baked in a water bath 1 D D Discovery Controller Modes Discovery Controller Modes BAKE SURROUND ROAST This mode uses bottom heat only and is the stand-by, non-convection mode. All baked items will turn out nicely in this mode. Follow original times and temperatures. Uses lower and upper elements. Braised items can be covered if necessary. Best for: • • ROASTING Half and Whole Cooked Hams Rack of Veal and Rack of Lamb PURE CONVECTION™ This mode uses the rear heating element and the convection fan. Best for: • • • • Whole Roasted Duck Lamb Shoulder Short Leg of Lamb Multiple Rack Meats BROILING BROIL Uses upper-inner element. Best for smaller amounts of broiling, i.e. 2-4 hamburger patties. MAX BROIL PURE CONVECTION™ SEAR Uses upper elements. Best for larger quantities of food to be broiled. Uses rear heating element and the convection fan on high. Cooks 75˚ higher than set temperature for the first 15 minutes. Best for: • Game Hens • Chickens • Stuffed and Unstuffed Turkeys • Turkey Breasts • Pork Tenderloin • Pork Loins CONVECTION BROIL Uses upper elements and the convection fan. Best for items that do not need to be flipped such as, thinner cuts of meat, fish and garlic bread. CONVECTION ROAST ADDITIONAL MODES Uses the lower heating element, rear element and the convection fan. Best for: PROOF • • • Uses lower-outer element, set to 100˚. Allows dough to rise more quickly in a draft-free, warm environment. Beef Rib Roasts Boned and Rolled Pork Loins Oven-Braised Meat and Poultry that are covered DEHYDRATE Uses rear element and convection fan on high. Temperatures for fruits (125˚), vegetables (110˚) and meats (150˚). SURROUND CONVECTION ROAST Uses lower element, upper element and the convection fan. This mode provides the quickest sear and is best for individuallyportion cut items that need require quick browning. Best for: • • • • DEFROST Uses rear heating element and convection fan. Set temperature to 110˚. To speed the defrosting process, place food on an aluminum surface such as a Dacor griddle to speed the process. Best for partially frozen, large items and smaller, individually cut meats. This mode can also be used for defrosting breads. Meatloaf Fish Fillets Individual Porks Chops Chicken Breasts 2 3 D D Discovery Controller Modes Discovery Controller Modes BAKE SURROUND ROAST This mode uses bottom heat only and is the stand-by, non-convection mode. All baked items will turn out nicely in this mode. Follow original times and temperatures. Uses lower and upper elements. Braised items can be covered if necessary. Best for: • • ROASTING Half and Whole Cooked Hams Rack of Veal and Rack of Lamb PURE CONVECTION™ This mode uses the rear heating element and the convection fan. Best for: • • • • Whole Roasted Duck Lamb Shoulder Short Leg of Lamb Multiple Rack Meats BROILING BROIL Uses upper-inner element. Best for smaller amounts of broiling, i.e. 2-4 hamburger patties. MAX BROIL PURE CONVECTION™ SEAR Uses upper elements. Best for larger quantities of food to be broiled. Uses rear heating element and the convection fan on high. Cooks 75˚ higher than set temperature for the first 15 minutes. Best for: • Game Hens • Chickens • Stuffed and Unstuffed Turkeys • Turkey Breasts • Pork Tenderloin • Pork Loins CONVECTION BROIL Uses upper elements and the convection fan. Best for items that do not need to be flipped such as, thinner cuts of meat, fish and garlic bread. CONVECTION ROAST ADDITIONAL MODES Uses the lower heating element, rear element and the convection fan. Best for: PROOF • • • Uses lower-outer element, set to 100˚. Allows dough to rise more quickly in a draft-free, warm environment. Beef Rib Roasts Boned and Rolled Pork Loins Oven-Braised Meat and Poultry that are covered DEHYDRATE Uses rear element and convection fan on high. Temperatures for fruits (125˚), vegetables (110˚) and meats (150˚). SURROUND CONVECTION ROAST Uses lower element, upper element and the convection fan. This mode provides the quickest sear and is best for individuallyportion cut items that need require quick browning. Best for: • • • • DEFROST Uses rear heating element and convection fan. Set temperature to 110˚. To speed the defrosting process, place food on an aluminum surface such as a Dacor griddle to speed the process. Best for partially frozen, large items and smaller, individually cut meats. This mode can also be used for defrosting breads. Meatloaf Fish Fillets Individual Porks Chops Chicken Breasts 2 3 Baking Tips Baking Tips 1. In all ovens, oven rack positions count up from the bottom and rack 1 is the bottom; rack 6 is the top. Adjust rack posi tions before you preheat the oven. 15. When a recipe calls for creaming butter and sugar, the butter should be at room temperature and should be creamy, not liquid or hard. Proper creaming will yield the best results for cookies and cakes. A proper creaming will be pale in color and appear light and fluffy. 2 Oven temperatures range from 100˚ to 555˚, and can be set in 5-degree increments. 3. Always let the oven preheat fully before adding food. For delicate baked items or multiple rack-baked items, it is best to allow for a longer preheat to help stabilize the oven temperatures. 16. Bakeware should not touch the side walls of the ovens or should not come in contact with each other. This will result in hot spots on the food. 4. Read recipes carefully and have ingredients and equipment ready to go before starting. 17. To check an air- leavened cake’s doneness (angel food, chiffon, sponge, etc) press the center gently with your finger in the center or in a fold on the top of the cake. If it feels sticky or does not spring back, it needs more time. 5. Set oven to preheat while preparing the food. Some baked items that are high in butter, such as cookies, need to be refrigerated (instead of room temperature) for best results. 18. A dense cake (banana bread, pound cake, etc) can be checked by inserting a toothpick or skewer in or near the center. Any uncooked batter on the toothpick or skewer indicates that a longer cook time is necessary. 6. Keep in mind that although the Dacor Guide suggests the recommended cook time for food, but the time should be adjust ed according to personal tastes. 19. Measure liquids using a liquid measuring pitcher (oil, water, milk), and measure dry ingredients using a measuring cup (flour, sugar, etc). 7. The Dacor Guide suggests the best timing for the recipe, but always use the timer. Please read the Dacor Guide instructions carefully, as it may suggest cooking at a higher temperature for a short period of time and then manually lowering the temperature. For instance, Single-Crusted Custard Pie and Popovers will require a higher temperature initially, then a lower temperature to finish the cooking process. 20. When using the Dacor Guide, recipe ingredients can be adjusted to your tastes. Method, equipment used, and rack positions should be followed closely for best results. On these wall ovens, you may also save your personal settings in the Saved Guide. For more information, see the Saved Guide section in the Use and Care Manual. 8. If using a recipe that requires a “cold oven start,” use the Delay Timed Feature. Using the Delay Timed feature will bypass using multiple elements for preheat. For further instructions, see Delay Timed information in the Use and Care Manual. 9. When converting original single-rack recipes to convection recipes, always reduce the oven temperature by 25 degrees. When using the Dacor Guide, the conversion has been made for you. Keep in mind that hot air is circulating around the food in addition to its normal radiant heat. Foods will brown a lot faster than in conventional ovens, therefore the temperature would need to be reduced. 10. In most cases, baking time will also decrease when using single rack convection. The larger and denser a food is, the more time savings you will see. RECOMMENDED BAKEWARE • • • • 11. When baking more than one rack of food at a time, however, there is colder mass going into the oven at once. Since the oven will take longer to recover temperature, there will be an increase in baking times for multiple rack cooking. 12. Develop a habit of looking through the oven door window instead of opening the door to check food. This will prevent heat from escaping. In more delicate foods or in multiracked food cooking, this could make a huge difference in the evenness of the baked goods. When the oven is completely full and every rack position is used, it has more mass. When heat is lost by opening the door, the element will come on to compensate for the loss. It will then take longer for the temperature to come back up to continue cooking the food. • • • • 13. Be familiar with your oven timers. These will help you keep an eye on your foods. • 14. For best results, measure ingredients carefully and follow tested recipes. This is especially important for baked goods, which can be more temperamental than other foods. • • • 4 If purchasing bakeware, there are two special pans required for convection cooking: low rimmed, light colored aluminum cookie sheets and a roasting pan with a “V-shaped” rack that fits inside. Please refer to your Use and Care Manual for part numbers on each of these. Almost any bakeware will work in this oven-just be sure that if it is a covered dish or a thicker, denser pan, use Convection Bake, Surround Convection Bake, Bake or Surround Bake. Use pan size and type recommended by the recipes. 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 so. Medium-gauge aluminum baking sheets with low sides are best in the convection modes so that the air is able to circu late fully around the food. Bake most frozen foods in their original foil containers, and place on a cookie sheet. Follow the package recommendations for baking. When using glass bakeware, only lower the temperature by 25 degrees (Most glass cookware manufacturers also recommend lowering the temperature 25 degrees when using their products. It only needs to be lowered once). BEST FOR PURE CONVECTION MODE: use light colored aluminum cookie sheets and cake pans, tart pans, metal bake ware, muffin tins, any flexible silicone bakeware, shallow ceramic and glass dishes and tart pans BEST FOR CONVECTION BAKE or SURROUND BAKE use any cast iron cookware, deep baking pans such as ceramic casserole dishes. BEST FOR BAKE or SURROUND BAKE MODE: use any covered items, such as a roast in an oven roasting bag, a covered roasting pan, or a large terra cotta covered roasting pan. BEST FOR SURROUND CONVECTION BAKE MODE: use shallow baking pan or cookie sheet NOT RECOMMENDED: dark colored pans produce darker baked goods. Also, any dented or warped pans will affect the evenness of the baked items. 5 Baking Tips Baking Tips 1. In all ovens, oven rack positions count up from the bottom and rack 1 is the bottom; rack 6 is the top. Adjust rack posi tions before you preheat the oven. 15. When a recipe calls for creaming butter and sugar, the butter should be at room temperature and should be creamy, not liquid or hard. Proper creaming will yield the best results for cookies and cakes. A proper creaming will be pale in color and appear light and fluffy. 2 Oven temperatures range from 100˚ to 555˚, and can be set in 5-degree increments. 3. Always let the oven preheat fully before adding food. For delicate baked items or multiple rack-baked items, it is best to allow for a longer preheat to help stabilize the oven temperatures. 16. Bakeware should not touch the side walls of the ovens or should not come in contact with each other. This will result in hot spots on the food. 4. Read recipes carefully and have ingredients and equipment ready to go before starting. 17. To check an air- leavened cake’s doneness (angel food, chiffon, sponge, etc) press the center gently with your finger in the center or in a fold on the top of the cake. If it feels sticky or does not spring back, it needs more time. 5. Set oven to preheat while preparing the food. Some baked items that are high in butter, such as cookies, need to be refrigerated (instead of room temperature) for best results. 18. A dense cake (banana bread, pound cake, etc) can be checked by inserting a toothpick or skewer in or near the center. Any uncooked batter on the toothpick or skewer indicates that a longer cook time is necessary. 6. Keep in mind that although the Dacor Guide suggests the recommended cook time for food, but the time should be adjust ed according to personal tastes. 19. Measure liquids using a liquid measuring pitcher (oil, water, milk), and measure dry ingredients using a measuring cup (flour, sugar, etc). 7. The Dacor Guide suggests the best timing for the recipe, but always use the timer. Please read the Dacor Guide instructions carefully, as it may suggest cooking at a higher temperature for a short period of time and then manually lowering the temperature. For instance, Single-Crusted Custard Pie and Popovers will require a higher temperature initially, then a lower temperature to finish the cooking process. 20. When using the Dacor Guide, recipe ingredients can be adjusted to your tastes. Method, equipment used, and rack positions should be followed closely for best results. On these wall ovens, you may also save your personal settings in the Saved Guide. For more information, see the Saved Guide section in the Use and Care Manual. 8. If using a recipe that requires a “cold oven start,” use the Delay Timed Feature. Using the Delay Timed feature will bypass using multiple elements for preheat. For further instructions, see Delay Timed information in the Use and Care Manual. 9. When converting original single-rack recipes to convection recipes, always reduce the oven temperature by 25 degrees. When using the Dacor Guide, the conversion has been made for you. Keep in mind that hot air is circulating around the food in addition to its normal radiant heat. Foods will brown a lot faster than in conventional ovens, therefore the temperature would need to be reduced. 10. In most cases, baking time will also decrease when using single rack convection. The larger and denser a food is, the more time savings you will see. RECOMMENDED BAKEWARE • • • • 11. When baking more than one rack of food at a time, however, there is colder mass going into the oven at once. Since the oven will take longer to recover temperature, there will be an increase in baking times for multiple rack cooking. 12. Develop a habit of looking through the oven door window instead of opening the door to check food. This will prevent heat from escaping. In more delicate foods or in multiracked food cooking, this could make a huge difference in the evenness of the baked goods. When the oven is completely full and every rack position is used, it has more mass. When heat is lost by opening the door, the element will come on to compensate for the loss. It will then take longer for the temperature to come back up to continue cooking the food. • • • • 13. Be familiar with your oven timers. These will help you keep an eye on your foods. • 14. For best results, measure ingredients carefully and follow tested recipes. This is especially important for baked goods, which can be more temperamental than other foods. • • • 4 If purchasing bakeware, there are two special pans required for convection cooking: low rimmed, light colored aluminum cookie sheets and a roasting pan with a “V-shaped” rack that fits inside. Please refer to your Use and Care Manual for part numbers on each of these. Almost any bakeware will work in this oven-just be sure that if it is a covered dish or a thicker, denser pan, use Convection Bake, Surround Convection Bake, Bake or Surround Bake. Use pan size and type recommended by the recipes. 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 so. Medium-gauge aluminum baking sheets with low sides are best in the convection modes so that the air is able to circu late fully around the food. Bake most frozen foods in their original foil containers, and place on a cookie sheet. Follow the package recommendations for baking. When using glass bakeware, only lower the temperature by 25 degrees (Most glass cookware manufacturers also recommend lowering the temperature 25 degrees when using their products. It only needs to be lowered once). BEST FOR PURE CONVECTION MODE: use light colored aluminum cookie sheets and cake pans, tart pans, metal bake ware, muffin tins, any flexible silicone bakeware, shallow ceramic and glass dishes and tart pans BEST FOR CONVECTION BAKE or SURROUND BAKE use any cast iron cookware, deep baking pans such as ceramic casserole dishes. BEST FOR BAKE or SURROUND BAKE MODE: use any covered items, such as a roast in an oven roasting bag, a covered roasting pan, or a large terra cotta covered roasting pan. BEST FOR SURROUND CONVECTION BAKE MODE: use shallow baking pan or cookie sheet NOT RECOMMENDED: dark colored pans produce darker baked goods. Also, any dented or warped pans will affect the evenness of the baked items. 5 B Baking Tips Multi-Rack Baking Tips 1. Always use the Pure Convection™ mode unless otherwise stated. Center the pans on the rack for best baking results. PAN PLACEMENT TIPS • When using Standard Bake, Convection Bake, Surround Bake, or Surround Convection Bake modes, allow 2 inches of space around all sides of the pan to allow the heat to rise. When baking on multiple racks, divide the oven racks evenly amongst the rack guides. This will ensure better circulation of heated air and better baking results. • When baking four items on two rack positions, be sure to stagger the pans on each rack, avoiding the other pan and the oven side walls. • • On Pure Convection™, the pans can run either widthwise or lengthwise. On all other modes, a 2-inch air gap is should be left around all sides of the pan, then either position for the pan can be used. When using the Convection modes, remember to keep the pans forward and away from the convection filter. This positioning ensures proper airflow throughout the oven chamber. • Aluminum foil can be used on the oven racks to catch overspill and can also be used to cover foods during the baking process in any mode. DO NOT, however, line the bottom of the oven with aluminum foil. Remove foil along with the oven racks during self-cleaning. • 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 temperatures to stabilize while reducing the chance for heat loss when opening the oven door. 3. Load the oven as quickly as is safely possible. This will prevent heat loss due to the open door. Check foods using the oven lights and the window. 4. Remove each pan as soon as food is done. All pans do not need to be removed from the oven at the same time. 5. When baking on two racks, use positions 2 and 4; 1 and 3 or 1 and 4. Use rack positions 1,3, and 5 when baking on three racks. 6. Adapt a single-rack recipe to multiple-rack baking by increasing baking time. More time is necessary because the addi tional cold mass in the oven causes longer temperature recovery time. 7. Always follow the “Bakeware Selection” tips in this guide. 8. When baking cookies, the should be refrigerated before baking to get the best results. Otherwise, the butter melts too quickly, resulting in flat, chewy cookies. 9. When mixing cookie dough, the butter and egg need to be at room temperature in order to achieve proper creaming with the sugar. Otherwise, you will not get a proper rise out of the cookie. After mixing the dough, scoop into 1” balls, then refrigerate the dough to get the best results. 10. Cake ingredients should be at room temperature for even rise and browning. 11. Do not allow any of the pans’ sides to touch the oven walls or each other. This will result in hot spots on the food. 12. Low or no-rimmed cookie sheets are the best to use when multirack-baking. A light colored aluminum pan works well. TIPS FOR BAKING A MULTIPLE RACK MEAL 1. Always use Pure Convection™ when baking an entire meal at a time. 2. Adjust oven racks to accommodate the multiple dishes before preheating the oven. 3. Make sure that the convection filter in the back of the oven is clean. Follow instructions in the Use and Care Manual for cleaning. The filter will help prevent flavors from transferring from one dish to the other. 4. When selecting a temperature, choose the most delicate item and use that temperature from the original recipes, you would still lower the temperature by 25˚. For instance, if you are baking a roast, a loaf of bread, and roasted vegetables, choose the bread temperature. The vegetables and roast can withstand a lower or higher temperature and still achieve good results. 5. Place protein or meat items on the lowest rack position. This is to ensure that no juices drip into the other dishes. 6. Use the minute timers to indicate when to put the next dish in the oven. For instance, place the roast in the oven and set timer 1 for 1 hour. At 1 hour, place the roasted vegetables in the oven and set the timer again for 30 minutes. At 30 minutes, place the bread in the oven. The entire dinner will come out of the oven at the end of this timer. 6 7 B Baking Tips Multi-Rack Baking Tips 1. Always use the Pure Convection™ mode unless otherwise stated. Center the pans on the rack for best baking results. PAN PLACEMENT TIPS • When using Standard Bake, Convection Bake, Surround Bake, or Surround Convection Bake modes, allow 2 inches of space around all sides of the pan to allow the heat to rise. When baking on multiple racks, divide the oven racks evenly amongst the rack guides. This will ensure better circulation of heated air and better baking results. • When baking four items on two rack positions, be sure to stagger the pans on each rack, avoiding the other pan and the oven side walls. • • On Pure Convection™, the pans can run either widthwise or lengthwise. On all other modes, a 2-inch air gap is should be left around all sides of the pan, then either position for the pan can be used. When using the Convection modes, remember to keep the pans forward and away from the convection filter. This positioning ensures proper airflow throughout the oven chamber. • Aluminum foil can be used on the oven racks to catch overspill and can also be used to cover foods during the baking process in any mode. DO NOT, however, line the bottom of the oven with aluminum foil. Remove foil along with the oven racks during self-cleaning. • 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 temperatures to stabilize while reducing the chance for heat loss when opening the oven door. 3. Load the oven as quickly as is safely possible. This will prevent heat loss due to the open door. Check foods using the oven lights and the window. 4. Remove each pan as soon as food is done. All pans do not need to be removed from the oven at the same time. 5. When baking on two racks, use positions 2 and 4; 1 and 3 or 1 and 4. Use rack positions 1,3, and 5 when baking on three racks. 6. Adapt a single-rack recipe to multiple-rack baking by increasing baking time. More time is necessary because the addi tional cold mass in the oven causes longer temperature recovery time. 7. Always follow the “Bakeware Selection” tips in this guide. 8. When baking cookies, the should be refrigerated before baking to get the best results. Otherwise, the butter melts too quickly, resulting in flat, chewy cookies. 9. When mixing cookie dough, the butter and egg need to be at room temperature in order to achieve proper creaming with the sugar. Otherwise, you will not get a proper rise out of the cookie. After mixing the dough, scoop into 1” balls, then refrigerate the dough to get the best results. 10. Cake ingredients should be at room temperature for even rise and browning. 11. Do not allow any of the pans’ sides to touch the oven walls or each other. This will result in hot spots on the food. 12. Low or no-rimmed cookie sheets are the best to use when multirack-baking. A light colored aluminum pan works well. TIPS FOR BAKING A MULTIPLE RACK MEAL 1. Always use Pure Convection™ when baking an entire meal at a time. 2. Adjust oven racks to accommodate the multiple dishes before preheating the oven. 3. Make sure that the convection filter in the back of the oven is clean. Follow instructions in the Use and Care Manual for cleaning. The filter will help prevent flavors from transferring from one dish to the other. 4. When selecting a temperature, choose the most delicate item and use that temperature from the original recipes, you would still lower the temperature by 25˚. For instance, if you are baking a roast, a loaf of bread, and roasted vegetables, choose the bread temperature. The vegetables and roast can withstand a lower or higher temperature and still achieve good results. 5. Place protein or meat items on the lowest rack position. This is to ensure that no juices drip into the other dishes. 6. Use the minute timers to indicate when to put the next dish in the oven. For instance, place the roast in the oven and set timer 1 for 1 hour. At 1 hour, place the roasted vegetables in the oven and set the timer again for 30 minutes. At 30 minutes, place the bread in the oven. The entire dinner will come out of the oven at the end of this timer. 6 7 T Roasting Tips Holiday Roasting Tips 1. Convert conventional roast recipes to Convection recipes by reducing the temperature 25˚ and the cooking time by 10-15%. If using the Dacor Guide, the temperature has been adjusted for you. The following are a few tips that might come in handy during the holidays. As a good rule of thumb, plan on serving 1 pound of turkey per person. This will allow some extras for the big eaters and leftovers for the following day. 2. It is recommended to use the meat probe provided with the oven to achieve both the proper cooking internal temperature and the optimal cooking time. WHAT’S THE LARGEST-SIZED BIRD THAT WILL FIT IN MY OVEN? 3. 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. A roasting pan with a V-shaped rack is recommended. No basting is required when the fat-side is up. It is not necessary to add water to the pan. Water causes a steam effect. “Roasting” is a dry- heat process. 4. The Pure Convection™ Sear mode does not require a preheat. Place the food in a cold oven, then select the desired temperature. After the preheat cycle, this mode will raise the temperature 75˚ above the set temperature for the first 15 minutes after preheat to sear the roasted item. It will then automatically drop down to the set temperature for the remainder of the cooking time. OVEN CELL SIZE TURKEY SIZE-IN POUNDS 27" oven cell 27 30" oven cell 30+ PLANNING YOUR MEAL: A FEW POINTS TO REMEMBER 5. Place poultry breast-side up in a shallow pan, on a rack, that fits the size of the food being cooked. Use the broiler pan accompanying the oven. Brush poultry with melted butter or oil before roasting. This will help seal in juices and aid in the browning process of meats. 6. 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 2-3" 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. If using a deeper pan, use the Convection Roast or Surround Roast mode. 7. Always use a meat thermometer to determine doneness if the meat probe provided with the oven is not used. The Dacor Guide covers some times and temperatures, but does not account for any temperature adjustments, changes in pan, and other unforeseen changes. It is best to rely on actual temperature when roasting meats. Refer to The Proper Internal Temperature for Various Meats in this book for the best set points. 8. 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 (between the body and leg) into the thickest part of the inner thigh. Avoid touching bone, fat or gristle with the probe’s tip (it will give you inaccurate readings). After taking an initial temperature reading, insert the probe a 1⁄ 2 " further. Take another reading. If the temperature registers below the first reading, continue cooking until desired temperature is reached. • Allow between 1 to 5 days for turkeys to defrost, depending on the size. • 1 pound of turkey per person should be plenty. • Follow recipe suggestions below. • Time each side dish and the turkey to ensure proper preparation, cook time, rest time, and carve time for each item. Plan out which item will be cooked first and which could be kept warm after cooking. • The Dacor oven has two timers that are extremely handy for large meals. Set them as a reminder for placing the second and third dishes in the oven or on the cooktop. PROPER THAWING OF A TURKEY Freezing turkeys may prevent bacteria from growing, but it does not kill bacteria. Therefore, it is important to keep turkeys out of the Temperature Danger Zone- 40˚F – 140˚F. Never attempt to defrost a turkey by placing it on the counter. This can cause foodborne illness. 9. 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 to help meats retain their juices. 10. There is no need to foil tent or cover roasted meats in the Pure Convection™ mode. If this is your preferred method of roasting, however, use Surround Roast rather than Pure Convection™ because the convection air will never reach the food and will not aid in roasting or searing. 11. Roasting times vary according to the size, shape and quality of meats and poultry. Less tender cuts of meat are best prepared in Surround Roast and may require moist cooking techniques. Please follow your favorite cookbook’s recipes for these types of dishes. 12. Lining the roasting pan with foil makes for easy clean up. 8 9 T Roasting Tips Holiday Roasting Tips 1. Convert conventional roast recipes to Convection recipes by reducing the temperature 25˚ and the cooking time by 10-15%. If using the Dacor Guide, the temperature has been adjusted for you. The following are a few tips that might come in handy during the holidays. As a good rule of thumb, plan on serving 1 pound of turkey per person. This will allow some extras for the big eaters and leftovers for the following day. 2. It is recommended to use the meat probe provided with the oven to achieve both the proper cooking internal temperature and the optimal cooking time. WHAT’S THE LARGEST-SIZED BIRD THAT WILL FIT IN MY OVEN? 3. 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. A roasting pan with a V-shaped rack is recommended. No basting is required when the fat-side is up. It is not necessary to add water to the pan. Water causes a steam effect. “Roasting” is a dry- heat process. 4. The Pure Convection™ Sear mode does not require a preheat. Place the food in a cold oven, then select the desired temperature. After the preheat cycle, this mode will raise the temperature 75˚ above the set temperature for the first 15 minutes after preheat to sear the roasted item. It will then automatically drop down to the set temperature for the remainder of the cooking time. OVEN CELL SIZE TURKEY SIZE-IN POUNDS 27" oven cell 27 30" oven cell 30+ PLANNING YOUR MEAL: A FEW POINTS TO REMEMBER 5. Place poultry breast-side up in a shallow pan, on a rack, that fits the size of the food being cooked. Use the broiler pan accompanying the oven. Brush poultry with melted butter or oil before roasting. This will help seal in juices and aid in the browning process of meats. 6. 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 2-3" 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. If using a deeper pan, use the Convection Roast or Surround Roast mode. 7. Always use a meat thermometer to determine doneness if the meat probe provided with the oven is not used. The Dacor Guide covers some times and temperatures, but does not account for any temperature adjustments, changes in pan, and other unforeseen changes. It is best to rely on actual temperature when roasting meats. Refer to The Proper Internal Temperature for Various Meats in this book for the best set points. 8. 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 (between the body and leg) into the thickest part of the inner thigh. Avoid touching bone, fat or gristle with the probe’s tip (it will give you inaccurate readings). After taking an initial temperature reading, insert the probe a 1⁄ 2 " further. Take another reading. If the temperature registers below the first reading, continue cooking until desired temperature is reached. • Allow between 1 to 5 days for turkeys to defrost, depending on the size. • 1 pound of turkey per person should be plenty. • Follow recipe suggestions below. • Time each side dish and the turkey to ensure proper preparation, cook time, rest time, and carve time for each item. Plan out which item will be cooked first and which could be kept warm after cooking. • The Dacor oven has two timers that are extremely handy for large meals. Set them as a reminder for placing the second and third dishes in the oven or on the cooktop. PROPER THAWING OF A TURKEY Freezing turkeys may prevent bacteria from growing, but it does not kill bacteria. Therefore, it is important to keep turkeys out of the Temperature Danger Zone- 40˚F – 140˚F. Never attempt to defrost a turkey by placing it on the counter. This can cause foodborne illness. 9. 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 to help meats retain their juices. 10. There is no need to foil tent or cover roasted meats in the Pure Convection™ mode. If this is your preferred method of roasting, however, use Surround Roast rather than Pure Convection™ because the convection air will never reach the food and will not aid in roasting or searing. 11. Roasting times vary according to the size, shape and quality of meats and poultry. Less tender cuts of meat are best prepared in Surround Roast and may require moist cooking techniques. Please follow your favorite cookbook’s recipes for these types of dishes. 12. Lining the roasting pan with foil makes for easy clean up. 8 9 T Holiday Roasting Tips T Holiday Turkey Tips THERE ARE TWO WAYS TO SAFELY DEFROST A TURKEY OTHER HELPFUL ROASTING HINTS 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. A high- rimmed pan ( 2-3") is required to catch any juices. Defrost times will depend on the size of the bird. On average, it will take a day or two for the bird to be completely defrosted. Plan on defrosting and cooking within a two day time period. 1. Spray roasting rack and roasting pan with nonstick cooking spray. This will make cleaning up easier. 2. Using a Large Sink and Running Water. The turkey may be defrosted by placing it in a sink full of cold running water or in a sink of water that will be changed every half hour. Ample room is needed for loose particles and overflow. Special care must be taken in cleaning and sanitizing every tool used in preparation of the turkey. Hot water and a bleach-based cleanser should be used to sanitize the sink and utensils before starting and after turkey is removed. 3. It is best to use fresh herbs in the olive oil rub, since dried herbs may brown too quickly. 3. Using Pure Convection™. You may use Pure Convection™ at 150˚ to defrost a partially frozen turkey for same-day cooking. Place turkey on an oven cooking rack. It will take approximately 8-11 minutes per pound to defrost the turkey. This is not recommended with frozen solid turkeys as it will remain in the Temperature Danger Zone for too long. 5. Chopped onions, carrots, celery, and whole herb sprigs may be inserted into the cavity of the bird. This helps retain moisture while adding flavor to the turkey. These vegetables can be used to flavor homemade gravy after the turkey has reached a safe internal temperature. ROASTING UNSTUFFED TURKEYS 6. Never discard turkey drippings. It adds flavor to stuffing, makes a great stock for soups and stews, and makes the best gravies and sauces to serve along with the turkey. If you must discard it, let it cool and scrape into the trash. Do not throw it down the sink, as it may clog drains. 1. Place turkey on a roasting rack in a roasting pan. Use a roasting pan that allows for at least 3⁄ 4 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. It also helps to lock in the juices inside of the turkey, creating a moist, tasteful product. 2. The best rack position for the turkey is either rack position 1 or 2. If roasting only one turkey, place the turkey with the rack facing side to side. If roasting 2 turkeys in one oven cell, two 10 x 13” pans with racks will fit front to back in a 30" or 36" wall oven. 3. The time it will take to cook will be approximately 10-12 minutes per pound for an unstuffed bird. Begin checking the internal temperatures with an instant-read thermometer about 20 minutes before the expected time of completion. Internal temperatures should read 170˚ in the breast, 180˚ in the thigh. ROASTING STUFFED TURKEYS 1. Follow the same roasting instructions as above. 2. Rinse with cold water and pat dry the turkey with paper towels. 3. An olive oil or butter rub helps seal in the juices and aids in browning the turkey. 4. For added flavor, make an incision at the bottom of the breast to create a “pocket” between the skin and the breast. Insert the olive oil or butter rub underneath the skin. 7. If there are not enough drippings in the bottom of the pan to make your favorite gravy, keep in mind that they are still inside the turkey. You may need to compensate with additional stock or broth. 8. No basting is necessary when using the Pure Convection™ Sear mode. If you are using a special sauce or marinade, however, you may want to baste the turkey a couple of times during the cooking process. Do this during the last hour of cooking. 9. It is better to prepare stuffing on the side, instead of stuffing the turkey. Stuffing adds insulation, making it harder for the stuffing to reach a safe internal temperature of 165˚, while the turkey may register a much higher temperature, therefore producing a drier product. It also lengthens the cooking process. Since minimum internal temperatures cannot always be reached, we recommend cooking a separate casserole dish of stuffing. 10. It is acceptable to cover wings and legs that seem to be browning too quickly with foil. Keep in mind that Convection will brown a turkey quickly, which will help it to remain moist. 2. Always take internal temperatures with an instant-read thermometer of both the turkey and the stuffing to ensure safe serving. 11. If you are completely covering a turkey in a roasting pan or using an oven roasting bag, convection is not necessary. Surround Roast is the best mode for this type of roasting, simply because the convection air is not able to reach the turkey. 12. 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. Think of it: four breasts, four legs- it’s enough for 30 people! Another reason to try this is because the smaller the bird, the more tender it will be. And the time will remain the same for one bird- 8-11 minutes per pound! Your two birds at 15 pounds each will cook in about 2 hours! 13. Time Delay Cooking- We do not recommend using the time delay function on your oven to cook your turkey. It is hard to keep protein foods out of the Temperature Danger Zone- from 40˚ – 140˚. In using time delay, you are allowing a raw turkey to sit in the oven for an extended period of time, which allows bacteria to grow and a prospective foodborne illness to occur. 14. Most Important Tip of All: Be sure to clean and sanitize every utensil used in preparation of the turkey. This includes cutting boards, knives, kitchen sinks, and, most importantly, your hands. 10 11 T Holiday Roasting Tips T Holiday Turkey Tips THERE ARE TWO WAYS TO SAFELY DEFROST A TURKEY OTHER HELPFUL ROASTING HINTS 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. A high- rimmed pan ( 2-3") is required to catch any juices. Defrost times will depend on the size of the bird. On average, it will take a day or two for the bird to be completely defrosted. Plan on defrosting and cooking within a two day time period. 1. Spray roasting rack and roasting pan with nonstick cooking spray. This will make cleaning up easier. 2. Using a Large Sink and Running Water. The turkey may be defrosted by placing it in a sink full of cold running water or in a sink of water that will be changed every half hour. Ample room is needed for loose particles and overflow. Special care must be taken in cleaning and sanitizing every tool used in preparation of the turkey. Hot water and a bleach-based cleanser should be used to sanitize the sink and utensils before starting and after turkey is removed. 3. It is best to use fresh herbs in the olive oil rub, since dried herbs may brown too quickly. 3. Using Pure Convection™. You may use Pure Convection™ at 150˚ to defrost a partially frozen turkey for same-day cooking. Place turkey on an oven cooking rack. It will take approximately 8-11 minutes per pound to defrost the turkey. This is not recommended with frozen solid turkeys as it will remain in the Temperature Danger Zone for too long. 5. Chopped onions, carrots, celery, and whole herb sprigs may be inserted into the cavity of the bird. This helps retain moisture while adding flavor to the turkey. These vegetables can be used to flavor homemade gravy after the turkey has reached a safe internal temperature. ROASTING UNSTUFFED TURKEYS 6. Never discard turkey drippings. It adds flavor to stuffing, makes a great stock for soups and stews, and makes the best gravies and sauces to serve along with the turkey. If you must discard it, let it cool and scrape into the trash. Do not throw it down the sink, as it may clog drains. 1. Place turkey on a roasting rack in a roasting pan. Use a roasting pan that allows for at least 3⁄ 4 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. It also helps to lock in the juices inside of the turkey, creating a moist, tasteful product. 2. The best rack position for the turkey is either rack position 1 or 2. If roasting only one turkey, place the turkey with the rack facing side to side. If roasting 2 turkeys in one oven cell, two 10 x 13” pans with racks will fit front to back in a 30" or 36" wall oven. 3. The time it will take to cook will be approximately 10-12 minutes per pound for an unstuffed bird. Begin checking the internal temperatures with an instant-read thermometer about 20 minutes before the expected time of completion. Internal temperatures should read 170˚ in the breast, 180˚ in the thigh. ROASTING STUFFED TURKEYS 1. Follow the same roasting instructions as above. 2. Rinse with cold water and pat dry the turkey with paper towels. 3. An olive oil or butter rub helps seal in the juices and aids in browning the turkey. 4. For added flavor, make an incision at the bottom of the breast to create a “pocket” between the skin and the breast. Insert the olive oil or butter rub underneath the skin. 7. If there are not enough drippings in the bottom of the pan to make your favorite gravy, keep in mind that they are still inside the turkey. You may need to compensate with additional stock or broth. 8. No basting is necessary when using the Pure Convection™ Sear mode. If you are using a special sauce or marinade, however, you may want to baste the turkey a couple of times during the cooking process. Do this during the last hour of cooking. 9. It is better to prepare stuffing on the side, instead of stuffing the turkey. Stuffing adds insulation, making it harder for the stuffing to reach a safe internal temperature of 165˚, while the turkey may register a much higher temperature, therefore producing a drier product. It also lengthens the cooking process. Since minimum internal temperatures cannot always be reached, we recommend cooking a separate casserole dish of stuffing. 10. It is acceptable to cover wings and legs that seem to be browning too quickly with foil. Keep in mind that Convection will brown a turkey quickly, which will help it to remain moist. 2. Always take internal temperatures with an instant-read thermometer of both the turkey and the stuffing to ensure safe serving. 11. If you are completely covering a turkey in a roasting pan or using an oven roasting bag, convection is not necessary. Surround Roast is the best mode for this type of roasting, simply because the convection air is not able to reach the turkey. 12. 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. Think of it: four breasts, four legs- it’s enough for 30 people! Another reason to try this is because the smaller the bird, the more tender it will be. And the time will remain the same for one bird- 8-11 minutes per pound! Your two birds at 15 pounds each will cook in about 2 hours! 13. Time Delay Cooking- We do not recommend using the time delay function on your oven to cook your turkey. It is hard to keep protein foods out of the Temperature Danger Zone- from 40˚ – 140˚. In using time delay, you are allowing a raw turkey to sit in the oven for an extended period of time, which allows bacteria to grow and a prospective foodborne illness to occur. 14. Most Important Tip of All: Be sure to clean and sanitize every utensil used in preparation of the turkey. This includes cutting boards, knives, kitchen sinks, and, most importantly, your hands. 10 11 Dacor Guide Settings Broiling Tips Dacor Convection Oven Roasting Tips Item Mode Temperature Time – Min Help Guide BROWNIES Pure Convection 325 20-25 Use an 8 x 8 x 2 or 9 x 13 x 2" baking pan; Use rack position 2. For two pans, use rack positions 2 and 4. For three racks, use rack positions 1,3, and 5. LAYER CAKE 9 X 13 Pure Convection 325 30-35 Use 9 x 13" pan. Use rack position 2. For two pans, use rack positions 2 and 4. For three racks, use rack positions 1,3, and 5. BUNDT CAKE Convection Bake 325 35-45 Use an 8" bundt pan. Use rack position 2. For two sheets, use rack position 1 and 4. Rotate half way through baking. CHEESECAKE Surround Bake 325 45-60 Use 8-10" springform pan. Use rack position 2. 8" pan= 1 hr. 10" pan= 45 min. CHEESECAKE IN A WATER BATH Surround Bake 325 45-60 Use 8-10" springform pan. Place in oven rimmed pan. Place in oven. Fill outer pan with warm water. Use rack position 2. COFFEE CAKE Pure Convection 325 45-55 Use 9" round cake pan. Use rack position 2. For two pans, use rack positions 1 and 4. Increase time to 10-15 min. CUPCAKE Pure Convection 325 20-25 Use 12-cup muffin tin. Use rack position 2. For two pans, use rack positions 2 and 4. For three racks, use rack positions 1,3, and 5. POUND CAKE Pure Convection 325 50-60 Use 9 x 5" loaf pan. Use rack position 2. For two pans, use rack positions 1 and 4. ANGEL FOOD CAKE Pure Convection 350 25-35 Use 10" tube pan. Use rack position 2. LAYER CAKE 8-INCH ROUND Pure Convection 325 25-30 Use 8" round cake pan. Use rack position 2. For two pans, use rack positions 2 and 4. For three pans, use rack positions 1,3, and 5. TART Pure Convection 325 10-15 Use 10" tart pan. Use rack position 2. For two pans, use rack positions 2 and 4. COBBLER Surround Bake 400 25-30 Use 8 x 8 x 2" pan. Use rack position 2. FRUIT CRISP Convection Bake 375 30-35 Use 8 x 8 x 2" pan. Use rack position 2. For two pans, use rack positions 2 and 4. Rotate pans half way through baking. BAKERY 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 individual portion size. Broiling in the oven is completed with the oven door completely shut. Keep in mind that it is normal and necessary for some smoke to be present to give the food a smoky, barbecued flavor. The broil temperatures and rack positions may be adjusted. FOODS THAT CAN BE BROILED • • • • • • Meats, such as beef, chicken, veal, lamb, and pork Sausages (Be sure to puncture the skin to prevent bursting) Bacon (Broiled flat or rolled) Seafood (Both fish fillets and shellfish) Vegetables that are tender and have a high moisture content, such as onions, zucchini, squash, and peppers Garlic breads, toasts, etc. Thin items should be cooked at high heat and as quickly as possible. Medium thick items should be started on high heat to sear the food, then finished in a cooler part of the broiler/ oven cell by dropping the rack position down or by lowering the temperature of the broiler. Thick items should also be started on high heat to sear the food, then finished in the oven at a lower temperature. Times and temperatures for broiling may vary due to desired doneness of the food. Foods will often have to be turned half way through the broiling cycle. TIPS FOR SUCCESSFUL BROILING 1. Dacor’s wall ovens offer a revolutionary glass electric broiler with ribbon elements. This broiler gives you a wonderful broil surface area, a great sear, and moist products. 2. Bring foods to room temperature for about 15-20 minutes before broiling. Chilled foods will reduce the temperature under the broiler. The product will not brown/ sear as well. 3. To keep meat from curling, slit fatty edges. 4. Trim the outer layer of fat from steaks and chops. 5. Cuts of meat that are too thin (smaller than 1⁄ 4") may dry up too quickly, while foods that are too thick (2" or larger) may only sear from the outside and remain raw in the center. Please refer to the above section that addresses thin/ thick items. 6. For best results, thicker cuts of meat should be placed about 4–6 inches away from the broiler. 7. A 2-part broiler pan (provided with the unit) should always be used. This allows for fats to drip down into the pan below, reducing smoking and spattering. Using a sheet pan instead of the broiler pan may cause fats to be redirected into the heat, causing flare-ups. 8. Aluminum foil may be used on the bottom portion of the 2-part broiler pan only. If foil is used on the top slotted piece (grill), fats are not allowed to drain properly, resulting in flare-ups, smoking, and spattering. 9. Do not add water to the bottom piece of the broiler pan. This will cause a “steaming” instead of broiling. 10. It is best to use tongs to turn the food item half way through the cooking process since piercing the meat with a fork allows juices to escape. 11. Meats can be brushed with oil or butter to maintain moisture and aid in the searing process. 12. To prevent sticking, lightly grease the broiler grill. Excess grease will result in heavy smoking. 13. Marinating meats, poultry and seafood is an excellent way to retain flavor in broiled foods. Remove food from marinade. Pat dry before broiling. 14. Be sure to center the broiler pan underneath the broiler for maximum coverage. Center the pan lengthwise, then push it all the way to the back. 12 PASTRIES 13 Dacor Guide Settings Broiling Tips Dacor Convection Oven Roasting Tips Item Mode Temperature Time – Min Help Guide BROWNIES Pure Convection 325 20-25 Use an 8 x 8 x 2 or 9 x 13 x 2" baking pan; Use rack position 2. For two pans, use rack positions 2 and 4. For three racks, use rack positions 1,3, and 5. LAYER CAKE 9 X 13 Pure Convection 325 30-35 Use 9 x 13" pan. Use rack position 2. For two pans, use rack positions 2 and 4. For three racks, use rack positions 1,3, and 5. BUNDT CAKE Convection Bake 325 35-45 Use an 8" bundt pan. Use rack position 2. For two sheets, use rack position 1 and 4. Rotate half way through baking. CHEESECAKE Surround Bake 325 45-60 Use 8-10" springform pan. Use rack position 2. 8" pan= 1 hr. 10" pan= 45 min. CHEESECAKE IN A WATER BATH Surround Bake 325 45-60 Use 8-10" springform pan. Place in oven rimmed pan. Place in oven. Fill outer pan with warm water. Use rack position 2. COFFEE CAKE Pure Convection 325 45-55 Use 9" round cake pan. Use rack position 2. For two pans, use rack positions 1 and 4. Increase time to 10-15 min. CUPCAKE Pure Convection 325 20-25 Use 12-cup muffin tin. Use rack position 2. For two pans, use rack positions 2 and 4. For three racks, use rack positions 1,3, and 5. POUND CAKE Pure Convection 325 50-60 Use 9 x 5" loaf pan. Use rack position 2. For two pans, use rack positions 1 and 4. ANGEL FOOD CAKE Pure Convection 350 25-35 Use 10" tube pan. Use rack position 2. LAYER CAKE 8-INCH ROUND Pure Convection 325 25-30 Use 8" round cake pan. Use rack position 2. For two pans, use rack positions 2 and 4. For three pans, use rack positions 1,3, and 5. TART Pure Convection 325 10-15 Use 10" tart pan. Use rack position 2. For two pans, use rack positions 2 and 4. COBBLER Surround Bake 400 25-30 Use 8 x 8 x 2" pan. Use rack position 2. FRUIT CRISP Convection Bake 375 30-35 Use 8 x 8 x 2" pan. Use rack position 2. For two pans, use rack positions 2 and 4. Rotate pans half way through baking. BAKERY 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 individual portion size. Broiling in the oven is completed with the oven door completely shut. Keep in mind that it is normal and necessary for some smoke to be present to give the food a smoky, barbecued flavor. The broil temperatures and rack positions may be adjusted. FOODS THAT CAN BE BROILED • • • • • • Meats, such as beef, chicken, veal, lamb, and pork Sausages (Be sure to puncture the skin to prevent bursting) Bacon (Broiled flat or rolled) Seafood (Both fish fillets and shellfish) Vegetables that are tender and have a high moisture content, such as onions, zucchini, squash, and peppers Garlic breads, toasts, etc. Thin items should be cooked at high heat and as quickly as possible. Medium thick items should be started on high heat to sear the food, then finished in a cooler part of the broiler/ oven cell by dropping the rack position down or by lowering the temperature of the broiler. Thick items should also be started on high heat to sear the food, then finished in the oven at a lower temperature. Times and temperatures for broiling may vary due to desired doneness of the food. Foods will often have to be turned half way through the broiling cycle. TIPS FOR SUCCESSFUL BROILING 1. Dacor’s wall ovens offer a revolutionary glass electric broiler with ribbon elements. This broiler gives you a wonderful broil surface area, a great sear, and moist products. 2. Bring foods to room temperature for about 15-20 minutes before broiling. Chilled foods will reduce the temperature under the broiler. The product will not brown/ sear as well. 3. To keep meat from curling, slit fatty edges. 4. Trim the outer layer of fat from steaks and chops. 5. Cuts of meat that are too thin (smaller than 1⁄ 4") may dry up too quickly, while foods that are too thick (2" or larger) may only sear from the outside and remain raw in the center. Please refer to the above section that addresses thin/ thick items. 6. For best results, thicker cuts of meat should be placed about 4–6 inches away from the broiler. 7. A 2-part broiler pan (provided with the unit) should always be used. This allows for fats to drip down into the pan below, reducing smoking and spattering. Using a sheet pan instead of the broiler pan may cause fats to be redirected into the heat, causing flare-ups. 8. Aluminum foil may be used on the bottom portion of the 2-part broiler pan only. If foil is used on the top slotted piece (grill), fats are not allowed to drain properly, resulting in flare-ups, smoking, and spattering. 9. Do not add water to the bottom piece of the broiler pan. This will cause a “steaming” instead of broiling. 10. It is best to use tongs to turn the food item half way through the cooking process since piercing the meat with a fork allows juices to escape. 11. Meats can be brushed with oil or butter to maintain moisture and aid in the searing process. 12. To prevent sticking, lightly grease the broiler grill. Excess grease will result in heavy smoking. 13. Marinating meats, poultry and seafood is an excellent way to retain flavor in broiled foods. Remove food from marinade. Pat dry before broiling. 14. Be sure to center the broiler pan underneath the broiler for maximum coverage. Center the pan lengthwise, then push it all the way to the back. 12 PASTRIES 13 Dacor Guide Settings Dacor Guide Settings Dacor Convection Oven Roasting Tips Dacor Convection Oven Roasting Tips Item Mode Temperature Time – Min Help Guide Item Pure Convection 325 25-30 Use cookie sheet. Use rack position 2. For two sheets, use rack positions 2 and 4. For three sheets, use rack positions 1,3, and 5. Increase time 10-15 min. BREADS 1 ECLAIR/CREAM PUFF BAGELS PUFF PASTRY TURNOVER DOUBLE-CRUSTED FRUIT PIE SINGLE CRUSTED CUSTARD PIE Pure Convection Pure Convection Convection Bake Convection Bake 350 375 375 12-15 Use cookie sheet. Use rack position 2. For two sheets, use rack positions 2 and 4. For three sheets, use rack positions 1,3, and 5. Increase time 10-15 min. 20-25 Use cookie sheet. Use rack position 2. For two sheets, use rack positions 2 and 4. For three sheets, use rack positions 1,3, and 5. Increase time 10-15 min. 45-55 425 for 10 min/ 350 for 25-30 35-40 Total Use 9" pie dish. For one or two pies, use rack position 2. Use 9" pie dish. For one or two pies, use rack position 2. COOKIES Mode Temperature Time – Min Help Guide Surround Convection Bake 425 18-20 Use cookie sheet. For one sheet, use rack position 2. For two sheets, use rack positions 2 and 4. CINNAMON ROLLS Pure Convection 325 20-25 CROISSANTS Pure Convection 350 10-15 SWEET YEAST BREADS, STOLLEN Pure Convection 350 25-30 YEAST BREADS, FREE-FORM Pure Convection 350 30-35 Use cookie sheet. For one sheet, use rack position 2. For two sheets, use rack positions 2 and 4. For three sheets, use rack positions 1,3, and 5. For multiple racks, add 5-10 minutes. Use cookie sheet. For one sheet, use rack position 2. For two sheets, use rack positions 2 and 4. For three sheets, use rack positions 1,3, and 5. For multiple racks, add 5-10 minutes. Use cookie sheet. For one sheet, use rack position 2. For two sheets, use rack positions 2 and 4. For three sheets, use rack positions 1,3, and 5. For multiple racks, add 5-10 minutes. Use cookie sheet. For one sheet, use rack position 2. For two sheets, use rack positions 2 and 4. For three sheets, use rack positions 1,3, and 5. For multiple racks, add 5-10 minutes. RFRG COOKIES 1-2 RACKS Pure Convection 350 15-18 Use cookie sheet. For one sheet, use rack positions 2. For sheet two, use rack position 4. YEAST ROLLS Pure Convection 350 20-25 Use cookie sheet. For one sheet, use rack position 2. For two sheets, use rack positions 2 and 4. For three sheets, use rack positions 1,3, and 5. For multiple racks, add 5-10 minutes. RFRG COOKIES 3 RACKS Pure Convection 350 15-18 Use cookie sheet. Use rack positions 1,3, and 5. YEAST BREADS IN LOAF PAN Pure Convection 325 25-30 Use 9x5 loaf pan. Use rack position 2. RFRG COOKIES 4 RACKS Pure Convection 325 18-20 Use cookie sheet. Use rack positions 1,3,5 and 6. BISCUITS Surround Convection Bake 400 10-12 Use cookie sheet. Use rack position 2. CORNBREAD Convection Bake 375 25-30 Use 8 x 8 baking pan. For one pan, use rack position 2. For two pans, use rack position 2 and 4. Switch pans half way through baking. MUFFINS Pure Convection 375 15-20 Use 12-cup muffin tin. For one pan, use rack position 2. For two pans, use rack positions 1 and 4. POPOVERS Convection Bake 400/350 10/10-15 (20-25 Total) Use popover pan. Use rack position 2. QUICK BREADS Surround Bake 325 50-55 Use 9 x 5" loaf pan. Use rack position 2. SCONES Pure Convection 350 25-30 Use cookie sheet. Use rack position 2. For two sheets, use rack positions 1 and 4. RFRG COOKIES 5-6 RACKS FROZ COOKIES 1-2 RACKS FROZ COOKIES 3 RACKS FROZ COOKIES 4 RACKS FROZ COOKIES 5-6 RACKS BREADS 2 Pure Convection Pure Convection Pure Convection Pure Convection Pure Convection 325 20-25 350 15-18 350 18-20 325 22-25 325 25-30 14 Use cookie sheet. For five sheets, use rack positions 1 through 5. For six sheets, use rack positions 1 through 6. Use cookie sheet. For one sheet, use rack position 2. For sheet two, use rack position 4. Use cookie sheet. Use rack positions 1,3, and 5. Use cookie sheet. Use rack positions 1,3,5 and 6. Use cookie sheet. For five sheets, use rack positions 1 through 5. For six sheets, use rack positions 1 through 6. 15 Dacor Guide Settings Dacor Guide Settings Dacor Convection Oven Roasting Tips Dacor Convection Oven Roasting Tips Item Mode Temperature Time – Min Help Guide Item Pure Convection 325 25-30 Use cookie sheet. Use rack position 2. For two sheets, use rack positions 2 and 4. For three sheets, use rack positions 1,3, and 5. Increase time 10-15 min. BREADS 1 ECLAIR/CREAM PUFF BAGELS PUFF PASTRY TURNOVER DOUBLE-CRUSTED FRUIT PIE SINGLE CRUSTED CUSTARD PIE Pure Convection Pure Convection Convection Bake Convection Bake 350 375 375 12-15 Use cookie sheet. Use rack position 2. For two sheets, use rack positions 2 and 4. For three sheets, use rack positions 1,3, and 5. Increase time 10-15 min. 20-25 Use cookie sheet. Use rack position 2. For two sheets, use rack positions 2 and 4. For three sheets, use rack positions 1,3, and 5. Increase time 10-15 min. 45-55 425 for 10 min/ 350 for 25-30 35-40 Total Use 9" pie dish. For one or two pies, use rack position 2. Use 9" pie dish. For one or two pies, use rack position 2. COOKIES Mode Temperature Time – Min Help Guide Surround Convection Bake 425 18-20 Use cookie sheet. For one sheet, use rack position 2. For two sheets, use rack positions 2 and 4. CINNAMON ROLLS Pure Convection 325 20-25 CROISSANTS Pure Convection 350 10-15 SWEET YEAST BREADS, STOLLEN Pure Convection 350 25-30 YEAST BREADS, FREE-FORM Pure Convection 350 30-35 Use cookie sheet. For one sheet, use rack position 2. For two sheets, use rack positions 2 and 4. For three sheets, use rack positions 1,3, and 5. For multiple racks, add 5-10 minutes. Use cookie sheet. For one sheet, use rack position 2. For two sheets, use rack positions 2 and 4. For three sheets, use rack positions 1,3, and 5. For multiple racks, add 5-10 minutes. Use cookie sheet. For one sheet, use rack position 2. For two sheets, use rack positions 2 and 4. For three sheets, use rack positions 1,3, and 5. For multiple racks, add 5-10 minutes. Use cookie sheet. For one sheet, use rack position 2. For two sheets, use rack positions 2 and 4. For three sheets, use rack positions 1,3, and 5. For multiple racks, add 5-10 minutes. RFRG COOKIES 1-2 RACKS Pure Convection 350 15-18 Use cookie sheet. For one sheet, use rack positions 2. For sheet two, use rack position 4. YEAST ROLLS Pure Convection 350 20-25 Use cookie sheet. For one sheet, use rack position 2. For two sheets, use rack positions 2 and 4. For three sheets, use rack positions 1,3, and 5. For multiple racks, add 5-10 minutes. RFRG COOKIES 3 RACKS Pure Convection 350 15-18 Use cookie sheet. Use rack positions 1,3, and 5. YEAST BREADS IN LOAF PAN Pure Convection 325 25-30 Use 9x5 loaf pan. Use rack position 2. RFRG COOKIES 4 RACKS Pure Convection 325 18-20 Use cookie sheet. Use rack positions 1,3,5 and 6. BISCUITS Surround Convection Bake 400 10-12 Use cookie sheet. Use rack position 2. CORNBREAD Convection Bake 375 25-30 Use 8 x 8 baking pan. For one pan, use rack position 2. For two pans, use rack position 2 and 4. Switch pans half way through baking. MUFFINS Pure Convection 375 15-20 Use 12-cup muffin tin. For one pan, use rack position 2. For two pans, use rack positions 1 and 4. POPOVERS Convection Bake 400/350 10/10-15 (20-25 Total) Use popover pan. Use rack position 2. QUICK BREADS Surround Bake 325 50-55 Use 9 x 5" loaf pan. Use rack position 2. SCONES Pure Convection 350 25-30 Use cookie sheet. Use rack position 2. For two sheets, use rack positions 1 and 4. RFRG COOKIES 5-6 RACKS FROZ COOKIES 1-2 RACKS FROZ COOKIES 3 RACKS FROZ COOKIES 4 RACKS FROZ COOKIES 5-6 RACKS BREADS 2 Pure Convection Pure Convection Pure Convection Pure Convection Pure Convection 325 20-25 350 15-18 350 18-20 325 22-25 325 25-30 14 Use cookie sheet. For five sheets, use rack positions 1 through 5. For six sheets, use rack positions 1 through 6. Use cookie sheet. For one sheet, use rack position 2. For sheet two, use rack position 4. Use cookie sheet. Use rack positions 1,3, and 5. Use cookie sheet. Use rack positions 1,3,5 and 6. Use cookie sheet. For five sheets, use rack positions 1 through 5. For six sheets, use rack positions 1 through 6. 15 Dacor Guide Settings Dacor Guide Settings Dacor Convection Oven Roasting Tips Item Mode Temperature Time – Min Dacor Convection Oven Roasting Tips Help Guide Item Mode Temperature Time – Min Help Guide MEAT- PORK SOUFFLES LARGE SOUFFLES Surround Bake 350 40-45 Use 2 1⁄ 2 quart ceramic souffle dish. Use rack position 2. PORK TENDERLOIN, .5-2 LBS. Pure Convection Sear 375 30 min Place on flat rack. Insert meat probe in center of meat. Assure probe tip is in center of meat. SMALL SOUFFLES Surround Bake 350 14-16 Use (6) 6 oz. ceramic dishes. Use rack position 2. PORK LOIN 2-8 LBS. Pure Convection Sear 375 1 Hour Place on v-shaped rack in roasting pan. Insert meat probe into thickest part of meat. QUICHE, 9-IN PIE DISH Surround Convection Bake 325 40-45 Use 9-in. glass, metal, or ceramic pie dish. Use rack position 2. RACK OF PORK 1-3 LBS. Convection Roast 375 1 Hr 10 min Place on flat rack. Insert meat probe in center of meat. Assure probe tip is in center of meat. HAM, COOKED, 7-10 LBS. Surround Roast 325 3 Hr 30 min Place on v-shaped rack in roasting pan. Insert meat probe into thickest part of meat. Avoid touching bone with probe. If browning too much, cover with foil. HAM, COOKED, 15-20 LBS. Surround Roast 325 4 Hr 30 min Place on v-shaped rack in roasting pan. Insert meat probe into thickest part of meat. Avoid touching bone with probe. If browning too much, cover with foil. FRESH HAM, 18-20 LBS. Pure Convection Sear 325 4 Hr 30 min Place on v-shaped rack in roasting pan. Insert meat probe into thickest part of meat. Avoid touching bone with probe. If browning too much, cover with foil. MEAT-BEEF/ VEAL BEEF TRI-TIP ROAST 2-5 LBS. MEATLOAF Surround Convection Roast Surround Convection Roast 350 40-50 325 1 hour Place on v-shaped rack in roasting pan. Insert meat probe into thickest part of meat. Use 9 x 5" loaf pan. Insert meat probe into center of meatloaf. STANDING RIB ROAST 1-7 LBS. Convection Roast STANDING RIB ROAST 7-13 LBS. Convection Roast 325 3 Hours Place on v-shaped rack in roasting pan. Insert meat probe into thickest part of meat. LEG OF LAMB Pure Convection 350 2 Hours Place on v-shaped rack in roasting pan. Insert meat probe into thickest part of meat. Avoid touching bone with probe. BEEF RUMP ROAST 2-6 LBS. Convection Roast 350 1 Hour Sear, then place in pan with liquid and cover. Insert meat probe in the center of meat. LAMB LEG, BONE-IN, 4-7 LBS. Convection Roast 350 2 Hours Place on v-shaped rack in roasting pan. Insert meat probe into thickest part of meat. WHOLE BEEF FILLET 3-6 LBS. Pure Convection Sear 375 1 hour Place on v-shaped rack in roasting pan. Insert meat probe into thickest part of meat. BONED LAMB, ROLLED, 3-6 LBS. Convection Roast 350 2 Hours Place on v-shaped rack in roasting pan. Insert meat probe into thickest part of meat. RACK OF VEAL 4-6 LBS. Surround Roast 375 1 Hr 30 Min RACK OF LAMB, 1-3 LBS. Surround Roast 425 45 min Place on flat rack in roasting pan. VEAL LOIN 2-4 LBS. Surround Convection Roast 350 1 Hr 20 Min Place on v-shaped rack in roasting pan. Insert meat probe into thickest part of meat. LAMB SHOULDER, 2-6 LBS. Pure Convection 350 2 Hours Place on v-shaped rack in roasting pan. Insert meat probe into thickest part of meat. VEAL SHOULDER 2-5 LBS. Pure Convection Sear 350 2 Hrs 20 min Place on v-shaped rack in roasting pan. Insert meat probe into thickest part of meat. 325 2 Hours 16 Place on v-shaped rack in roasting pan. Insert meat probe into thickest part of meat. Place on flat rack. Insert meat probe in center of meat. MEAT- LAMB 17 Dacor Guide Settings Dacor Guide Settings Dacor Convection Oven Roasting Tips Item Mode Temperature Time – Min Dacor Convection Oven Roasting Tips Help Guide Item Mode Temperature Time – Min Help Guide MEAT- PORK SOUFFLES LARGE SOUFFLES Surround Bake 350 40-45 Use 2 1⁄ 2 quart ceramic souffle dish. Use rack position 2. PORK TENDERLOIN, .5-2 LBS. Pure Convection Sear 375 30 min Place on flat rack. Insert meat probe in center of meat. Assure probe tip is in center of meat. SMALL SOUFFLES Surround Bake 350 14-16 Use (6) 6 oz. ceramic dishes. Use rack position 2. PORK LOIN 2-8 LBS. Pure Convection Sear 375 1 Hour Place on v-shaped rack in roasting pan. Insert meat probe into thickest part of meat. QUICHE, 9-IN PIE DISH Surround Convection Bake 325 40-45 Use 9-in. glass, metal, or ceramic pie dish. Use rack position 2. RACK OF PORK 1-3 LBS. Convection Roast 375 1 Hr 10 min Place on flat rack. Insert meat probe in center of meat. Assure probe tip is in center of meat. HAM, COOKED, 7-10 LBS. Surround Roast 325 3 Hr 30 min Place on v-shaped rack in roasting pan. Insert meat probe into thickest part of meat. Avoid touching bone with probe. If browning too much, cover with foil. HAM, COOKED, 15-20 LBS. Surround Roast 325 4 Hr 30 min Place on v-shaped rack in roasting pan. Insert meat probe into thickest part of meat. Avoid touching bone with probe. If browning too much, cover with foil. FRESH HAM, 18-20 LBS. Pure Convection Sear 325 4 Hr 30 min Place on v-shaped rack in roasting pan. Insert meat probe into thickest part of meat. Avoid touching bone with probe. If browning too much, cover with foil. MEAT-BEEF/ VEAL BEEF TRI-TIP ROAST 2-5 LBS. MEATLOAF Surround Convection Roast Surround Convection Roast 350 40-50 325 1 hour Place on v-shaped rack in roasting pan. Insert meat probe into thickest part of meat. Use 9 x 5" loaf pan. Insert meat probe into center of meatloaf. STANDING RIB ROAST 1-7 LBS. Convection Roast STANDING RIB ROAST 7-13 LBS. Convection Roast 325 3 Hours Place on v-shaped rack in roasting pan. Insert meat probe into thickest part of meat. LEG OF LAMB Pure Convection 350 2 Hours Place on v-shaped rack in roasting pan. Insert meat probe into thickest part of meat. Avoid touching bone with probe. BEEF RUMP ROAST 2-6 LBS. Convection Roast 350 1 Hour Sear, then place in pan with liquid and cover. Insert meat probe in the center of meat. LAMB LEG, BONE-IN, 4-7 LBS. Convection Roast 350 2 Hours Place on v-shaped rack in roasting pan. Insert meat probe into thickest part of meat. WHOLE BEEF FILLET 3-6 LBS. Pure Convection Sear 375 1 hour Place on v-shaped rack in roasting pan. Insert meat probe into thickest part of meat. BONED LAMB, ROLLED, 3-6 LBS. Convection Roast 350 2 Hours Place on v-shaped rack in roasting pan. Insert meat probe into thickest part of meat. RACK OF VEAL 4-6 LBS. Surround Roast 375 1 Hr 30 Min RACK OF LAMB, 1-3 LBS. Surround Roast 425 45 min Place on flat rack in roasting pan. VEAL LOIN 2-4 LBS. Surround Convection Roast 350 1 Hr 20 Min Place on v-shaped rack in roasting pan. Insert meat probe into thickest part of meat. LAMB SHOULDER, 2-6 LBS. Pure Convection 350 2 Hours Place on v-shaped rack in roasting pan. Insert meat probe into thickest part of meat. VEAL SHOULDER 2-5 LBS. Pure Convection Sear 350 2 Hrs 20 min Place on v-shaped rack in roasting pan. Insert meat probe into thickest part of meat. 325 2 Hours 16 Place on v-shaped rack in roasting pan. Insert meat probe into thickest part of meat. Place on flat rack. Insert meat probe in center of meat. MEAT- LAMB 17 Dacor Guide Settings Dacor Guide Settings Dacor Convection Oven Roasting Tips Item Mode Temperature Time – Min Dacor Convection Oven Roasting Tips Help Guide POULTRY ROASTING CHICKEN FRYER CHICKEN CORNISH GAME HEN DUCK GOOSE TURKEY, STUFFED 8-15 LBS. Pure Convection Sear Pure Convection Sear Pure Convection Sear Pure Convection 350 350 Pure Convection Sear 350 TURKEY, UNSTUFFED 8-15 LBS. Pure Convection Sear TURKEY, UNSTUFFED 16-25 LBS. Pure Convection Sear TURKEY BREAST, BONE-IN Pure Convection Sear 45 min 400 350 Pure Convection Sear 1 Hour 350 Pure Convection Sear TURKEY, STUFFED, 16-25 LBS. 1 Hr 30 min 1 Hour 2 Hours 2 Hrs 45 min 350 350 350 Place on v-shaped rack in roasting pan. Insert meat probe into thigh. TROUT FILLET RED SNAPPER FILLET Pure Convection Sear Place on v-shaped rack in roasting pan. Insert meat probe into thigh. Prick skin with fork. Scoop out fat to prevent smoking. Cover with foil if necessary. Place on v-shaped rack in roasting pan. Insert meat probe into thigh. Prick skin with fork. Scoop out fat to prevent smoking. Cover with foil if necessary. Place on v-shaped rack in roasting pan. Insert meat probe into thigh. 4 Hours Place on v-shaped rack in roasting pan. Insert meat probe into thigh. 2 Hours Place on v-shaped rack in roasting pan. Insert meat probe into thigh. Place on v-shaped rack in roasting pan. Insert meat probe into thigh. 2 Hours Place on v-shaped rack in roasting pan. Insert meat probe into thickest portion of breast. Surround Convection Roast Surround Convection Roast 375 20 400 15 400 15 18 Temperature Time – Min Help Guide SALMON FILLET OR STEAK Surround Convection Roast 375 15 Use rimmed cookie sheet. Use rack position 2. Cook until opaque. SCALLOPS Surround Convection Roast 400 15-20 Use rimmed cookie sheet. Use rack position 2. Cook until opaque. SEABASS Surround Convection Roast 400 20 Use rimmed cookie sheet. Use rack position 2. Cook until opaque. SHRIMP, RAW, 15-20 COUNT Surround Convection Roast 400 20 Use rimmed cookie sheet. Use rack position 2. Cook until opaque. SWORDFISH FILLET Surround Convection Roast 375 20-25 Use rimmed cookie sheet. Use rack position 2. Cook until opaque. FISH STICKS, FROZEN Surround Bake 375 20-25 Use rimmed cookie sheet. Use rack position 2. FISH FILLETS, FROZEN Surround Bake 425 15-20 Use rimmed cookie sheet. Use rack position 2. Pure Convection 400 45 Prick skin with fork. Place directly on oven rack. For one rack, use rack position 2. For two racks, use rack positions 2 and 4. For three racks, use rack positions 1, 3, and 5. Place on flat rack in roasting pan. FISH COD FILLET Mode Place on v-shaped rack in roasting pan. Insert meat probe into thigh. 3 Hrs 30 min 350 Item Use rimmed cookie sheet. Use rack position 2. Cook until opaque. Use rimmed cookie sheet. Use rack position 2. Cook until opaque. Use rimmed cookie sheet. Use rack position 2. Cook until opaque. POTATOES CRISP BAKED POTATOES SOFT BAKED POTATOES Pure Convection 400 45 Prick skin with fork. Wrap in foil, place directly on oven rack. For one rack, use rack position 2. For two racks, use rack positions 2 and 4. For three racks, use rack positions 1, 3, and 5. FRENCH FRIESCRISP Pure Convection 425 25 Place on cookie sheet. For one sheet, use rack position 2. For two sheets, use rack positions 2 and 4. For three sheets, use rack positions 1, 3, and 5. FRENCH FRIESSOFT Surround Convection Bake 375 20 Place on cookie sheet. For one sheet, use rack position 2. For two sheets, use rack positions 2 and 4. For three sheets, use rack positions 1, 3, and 5. AU GRATIN POTATOES Surround Bake 375 20 Place in casserole dish. Use rack position 2. TWICE BAKED POTATOES Convection Bake 375 10-15 Place on cookie sheet. For one sheet, use rack position 2. For two sheets use rack positions 1 and 4. Switch half way through baking. ROASTED POTATOES Surround Convection Bake 375 30-35 Place in casserole dish. Use rack position 2. 19 Dacor Guide Settings Dacor Guide Settings Dacor Convection Oven Roasting Tips Item Mode Temperature Time – Min Dacor Convection Oven Roasting Tips Help Guide POULTRY ROASTING CHICKEN FRYER CHICKEN CORNISH GAME HEN DUCK GOOSE TURKEY, STUFFED 8-15 LBS. Pure Convection Sear Pure Convection Sear Pure Convection Sear Pure Convection 350 350 Pure Convection Sear 350 TURKEY, UNSTUFFED 8-15 LBS. Pure Convection Sear TURKEY, UNSTUFFED 16-25 LBS. Pure Convection Sear TURKEY BREAST, BONE-IN Pure Convection Sear 45 min 400 350 Pure Convection Sear 1 Hour 350 Pure Convection Sear TURKEY, STUFFED, 16-25 LBS. 1 Hr 30 min 1 Hour 2 Hours 2 Hrs 45 min 350 350 350 Place on v-shaped rack in roasting pan. Insert meat probe into thigh. TROUT FILLET RED SNAPPER FILLET Pure Convection Sear Place on v-shaped rack in roasting pan. Insert meat probe into thigh. Prick skin with fork. Scoop out fat to prevent smoking. Cover with foil if necessary. Place on v-shaped rack in roasting pan. Insert meat probe into thigh. Prick skin with fork. Scoop out fat to prevent smoking. Cover with foil if necessary. Place on v-shaped rack in roasting pan. Insert meat probe into thigh. 4 Hours Place on v-shaped rack in roasting pan. Insert meat probe into thigh. 2 Hours Place on v-shaped rack in roasting pan. Insert meat probe into thigh. Place on v-shaped rack in roasting pan. Insert meat probe into thigh. 2 Hours Place on v-shaped rack in roasting pan. Insert meat probe into thickest portion of breast. Surround Convection Roast Surround Convection Roast 375 20 400 15 400 15 18 Temperature Time – Min Help Guide SALMON FILLET OR STEAK Surround Convection Roast 375 15 Use rimmed cookie sheet. Use rack position 2. Cook until opaque. SCALLOPS Surround Convection Roast 400 15-20 Use rimmed cookie sheet. Use rack position 2. Cook until opaque. SEABASS Surround Convection Roast 400 20 Use rimmed cookie sheet. Use rack position 2. Cook until opaque. SHRIMP, RAW, 15-20 COUNT Surround Convection Roast 400 20 Use rimmed cookie sheet. Use rack position 2. Cook until opaque. SWORDFISH FILLET Surround Convection Roast 375 20-25 Use rimmed cookie sheet. Use rack position 2. Cook until opaque. FISH STICKS, FROZEN Surround Bake 375 20-25 Use rimmed cookie sheet. Use rack position 2. FISH FILLETS, FROZEN Surround Bake 425 15-20 Use rimmed cookie sheet. Use rack position 2. Pure Convection 400 45 Prick skin with fork. Place directly on oven rack. For one rack, use rack position 2. For two racks, use rack positions 2 and 4. For three racks, use rack positions 1, 3, and 5. Place on flat rack in roasting pan. FISH COD FILLET Mode Place on v-shaped rack in roasting pan. Insert meat probe into thigh. 3 Hrs 30 min 350 Item Use rimmed cookie sheet. Use rack position 2. Cook until opaque. Use rimmed cookie sheet. Use rack position 2. Cook until opaque. Use rimmed cookie sheet. Use rack position 2. Cook until opaque. POTATOES CRISP BAKED POTATOES SOFT BAKED POTATOES Pure Convection 400 45 Prick skin with fork. Wrap in foil, place directly on oven rack. For one rack, use rack position 2. For two racks, use rack positions 2 and 4. For three racks, use rack positions 1, 3, and 5. FRENCH FRIESCRISP Pure Convection 425 25 Place on cookie sheet. For one sheet, use rack position 2. For two sheets, use rack positions 2 and 4. For three sheets, use rack positions 1, 3, and 5. FRENCH FRIESSOFT Surround Convection Bake 375 20 Place on cookie sheet. For one sheet, use rack position 2. For two sheets, use rack positions 2 and 4. For three sheets, use rack positions 1, 3, and 5. AU GRATIN POTATOES Surround Bake 375 20 Place in casserole dish. Use rack position 2. TWICE BAKED POTATOES Convection Bake 375 10-15 Place on cookie sheet. For one sheet, use rack position 2. For two sheets use rack positions 1 and 4. Switch half way through baking. ROASTED POTATOES Surround Convection Bake 375 30-35 Place in casserole dish. Use rack position 2. 19 New Wall Oven Roasted Vegetable and Fruit Chart Dacor Guide Settings Dacor Convection Oven Roasting Tips Item Mode Temperature Time – Min Food Preparation Mode / Temp (˚F) Cooking Time Help Guide VEGETABLES PIZZA FRESH PIZZASOFT CRUST FRESH PIZZACRISP CRUST FROZEN PIZZASOFT CRUST Convection Bake Convection Bake Convection Bake FROZEN PIZZACRISP CRUST Convection Bake SELF-RISING CRUST PIZZASOFT CRUST Surround Convection Bake 375 425 400 425 400 ARTICHOKES Slice in half, oil lightly and place cut-side down on cookie sheet Conv Roast 350 45 min 15-20 Place on cookie sheet or stone. For one sheet, use rack position 2. For two sheets, use rack position 1 and 4. If using stone, place stone in oven during preheat. After preheat tone sounds, place pizza on stone. ASPARAGUS Break off woodsy end; place on rimmed cookie sheet Conv Roast 400 10 min 20-25 Place on cookie sheet or stone. For one sheet, use rack position 2. For two sheets, use rack position 1 and 4. If using stone, place stone in oven during preheat. After preheat tone sounds, place pizza on stone. BEETS Slice off root, drizzle with olive oil, salt & pepper wrap in foil. Conv Roast 350 60 min 25-30 Place on cookie sheet or stone. For one sheet, use rack position 2. For two sheets, use rack position 1 and 4. If using stone, place stone in oven during preheat. After preheat tone sounds, place pizza on stone. BELL PEPPERS 25-30 Place on cookie sheet or stone. For one sheet, use rack position 2. For two sheets, use rack position 1 and 4. If using stone, place stone in oven during preheat. After preheat tone sounds, place pizza on stone. Cut in half, remove all seeds, flatten in pan 30-35 Place on cookie sheet. For one sheet, use rack position 2. For two sheets, use rack positions 1 and 4. Crust rise occurs during initial heatup. BRUSSELS SPROUTS Toss in olive oil,season with salt and pepper to taste Conv Roast 350 35 min BUTTERNUT SQUASH Slice in half, oil lightly and place cut-side down on cookie sheet Conv Roast 350 45 min CAULIFLOWER Break off into florets; place on rimmed cookie sheet Conv Roast 400 23 min CORN ON THE COB Drizzle with melted butter, season with salt and pepper to taste Conv Roast 350 25 min EGGPLANT Slice into 1⁄ 4 -1⁄ 2-inch slice lengthwise; rub with olive oil Conv Roast 400 18 min FENNEL BULBS Slice in half, oil lightly and place cut-side down on cookie sheet Conv Roast 400 20 min FRESH BABY CARROTS Peel carrots and cut into 1-inch pieces Conv Roast 350 45 min GARLIC, WHOLE BULB Slice the top off the garlic. Drizzle with olive oil and season with salt and pepper Conv Roast 350 35 min GARLIC, CLOVES Peel cloves, drizzle with olive oil and wrap in foil Conv Roast 350 30 min GREEN BEANS Toss in olive oil,season with salt and pepper to taste Conv Roast 350 20 min LEEKS Slice in half, oil lightly and place cut-side down on cookie sheet Conv Roast 400 15 min SELF- RISING CRUST PIZZACRISP CRUST Convection Bake 375 30-35 Place on cookie sheet. For one sheet, use rack position 2. For two sheets, use rack positions 1 and 4. Crust rise occurs during initial heatup. FRESH LASAGNA9 X 13 X 2 Convection Bake 400 1 hour Use rack position 2. Place in 9 x 13 x 2" baking dish. For two dishes, use rack positions 1 and 4. FROZEN LASAGNA9 X 13 X 2 Convection Bake 325 1 hour Cover with foil. Use rack position 2. For two dishes, use rack positions 1 and 4. Remove foil and bake for 10 minutes more to brown cheese on top. 20 Conv Roast 350 21 35 min New Wall Oven Roasted Vegetable and Fruit Chart Dacor Guide Settings Dacor Convection Oven Roasting Tips Item Mode Temperature Time – Min Food Preparation Mode / Temp (˚F) Cooking Time Help Guide VEGETABLES PIZZA FRESH PIZZASOFT CRUST FRESH PIZZACRISP CRUST FROZEN PIZZASOFT CRUST Convection Bake Convection Bake Convection Bake FROZEN PIZZACRISP CRUST Convection Bake SELF-RISING CRUST PIZZASOFT CRUST Surround Convection Bake 375 425 400 425 400 ARTICHOKES Slice in half, oil lightly and place cut-side down on cookie sheet Conv Roast 350 45 min 15-20 Place on cookie sheet or stone. For one sheet, use rack position 2. For two sheets, use rack position 1 and 4. If using stone, place stone in oven during preheat. After preheat tone sounds, place pizza on stone. ASPARAGUS Break off woodsy end; place on rimmed cookie sheet Conv Roast 400 10 min 20-25 Place on cookie sheet or stone. For one sheet, use rack position 2. For two sheets, use rack position 1 and 4. If using stone, place stone in oven during preheat. After preheat tone sounds, place pizza on stone. BEETS Slice off root, drizzle with olive oil, salt & pepper wrap in foil. Conv Roast 350 60 min 25-30 Place on cookie sheet or stone. For one sheet, use rack position 2. For two sheets, use rack position 1 and 4. If using stone, place stone in oven during preheat. After preheat tone sounds, place pizza on stone. BELL PEPPERS 25-30 Place on cookie sheet or stone. For one sheet, use rack position 2. For two sheets, use rack position 1 and 4. If using stone, place stone in oven during preheat. After preheat tone sounds, place pizza on stone. Cut in half, remove all seeds, flatten in pan 30-35 Place on cookie sheet. For one sheet, use rack position 2. For two sheets, use rack positions 1 and 4. Crust rise occurs during initial heatup. BRUSSELS SPROUTS Toss in olive oil,season with salt and pepper to taste Conv Roast 350 35 min BUTTERNUT SQUASH Slice in half, oil lightly and place cut-side down on cookie sheet Conv Roast 350 45 min CAULIFLOWER Break off into florets; place on rimmed cookie sheet Conv Roast 400 23 min CORN ON THE COB Drizzle with melted butter, season with salt and pepper to taste Conv Roast 350 25 min EGGPLANT Slice into 1⁄ 4 -1⁄ 2-inch slice lengthwise; rub with olive oil Conv Roast 400 18 min FENNEL BULBS Slice in half, oil lightly and place cut-side down on cookie sheet Conv Roast 400 20 min FRESH BABY CARROTS Peel carrots and cut into 1-inch pieces Conv Roast 350 45 min GARLIC, WHOLE BULB Slice the top off the garlic. Drizzle with olive oil and season with salt and pepper Conv Roast 350 35 min GARLIC, CLOVES Peel cloves, drizzle with olive oil and wrap in foil Conv Roast 350 30 min GREEN BEANS Toss in olive oil,season with salt and pepper to taste Conv Roast 350 20 min LEEKS Slice in half, oil lightly and place cut-side down on cookie sheet Conv Roast 400 15 min SELF- RISING CRUST PIZZACRISP CRUST Convection Bake 375 30-35 Place on cookie sheet. For one sheet, use rack position 2. For two sheets, use rack positions 1 and 4. Crust rise occurs during initial heatup. FRESH LASAGNA9 X 13 X 2 Convection Bake 400 1 hour Use rack position 2. Place in 9 x 13 x 2" baking dish. For two dishes, use rack positions 1 and 4. FROZEN LASAGNA9 X 13 X 2 Convection Bake 325 1 hour Cover with foil. Use rack position 2. For two dishes, use rack positions 1 and 4. Remove foil and bake for 10 minutes more to brown cheese on top. 20 Conv Roast 350 21 35 min New Wall Oven Roasted Vegetable and Fruit Chart Food Preparation Mode / Temp (˚F) MUSHROOMS Slice into 1⁄ 4 slices, drizzle with olive oil Conv roast 350 Cooking Time 17 min Bakery – Cakes NEW POTATOES Cut potatoes into cubes, toss in olive oil, season with salt and pepper to taste Conv Roast 350 35 min ONIONS Peel onion; cut "X" on top and bottom; drizzle with oil Conv Roast 350 45 min PARSNIPS Peel parsnips, drizzle with olive oil, salt and pepper to taste Conv Roast 350 45 min POTATOES, BAKING Cut slit in potato, drizzle with olive oil, season with salt and pepper to taste. Wrap in foil. Conv Roast 350 60 min SHALLOTS Peel bulbs, toss with olive oil and season with salt and pepper Conv Roast 350 30 min TOMATOES Slice into 1⁄ 4 -inch slices and place flat on rimmed cookie sheet Surr Conv Roast 350 25 min TURNIPS Slice off root, drizzle with oil, season with salt and pepper, wrap in foil. Conv Roast 350 60 min YELLOW SQUASH Slice lengthwise into 1⁄ 4 inch slices, place on a greased pan, salt and pepper to taste. Pure Conv Roast 350 45 min ZUCCHINI Slice lengthwise into 1⁄ 4 inch slices, place on a greased pan, salt and pepper to taste. Pure Conv Roast 350 45 min FRUITS APPLES Slice in half and core; place cut-side down on cookie sheet Conv Roast 350 24 min BANANAS Soak banana in rum for 30 min. cover in brown sugar place on a butter coated sheet pan Conv Roast 350 12 min FIGS Trim stems, half figs, place face down on greased sheet pan Conv Roast 350 12-15 min PEARS Peel but leave whole with stem attached PLANTAINS Slice length wise into 1⁄ 4 '' slices, coat with flour, egg, and flour again, sprinkle with a sugar and cinnamon mixture, remember to flip half way through roasting 22 Conv Roast 375 Conv Roast 350 20 min 25 min Brownies Default Mode and Temperature: Pure Convection™/325˚ Recommended Time: 20-25 minutes Tips: Use an 8 x 8 x 2" or 9 x 13 x 2" baking pan; Use rack position 2. For two pans, use rack positions 2 and 4. For three pans, use rack positions 1, 3, and 5. Path to reach this function: DACOR GUIDE-BAKERY-CAKES-#1 Brownies Types of brownies: You can use either boxed mixes or homemade brownies for this Dacor Guide function. Bundt Cake Default Mode and Temperature: Convection Bake/325˚ Suggested Time: 35-45 minutes Tips: Use an 8" bundt pan. Use rack position 2. For two sheets, use rack positions 1 and 4. Rotate half way through baking. Path to reach this function: DACOR GUIDE-BAKERY-CAKES-#2 Bundt Cakes Types of Bundt cakes: Either homemade or boxed mixes can be used for this Dacor Guide function. Traditionally, bundt pans are metal and have ornate details on them. Brownies – Basic Recipe 1 1⁄ 4 cups granulated sugar 3⁄ 4 cup unsalted butter 1⁄ 2 cup cocoa powder 2 eggs 1 teaspoon vanilla 11⁄ 2 Sour Cream Bundt Cake BATTER: STRUESEL CENTER: GLAZE: 2 cups all purpose flour 1⁄ 4 cup sugar 1 cup powdered sugar 1 teaspoon baking powder 1⁄ 4 cup all-purpose flour 1⁄ 2 4 ounces semi-sweet chocolate, chopped 1 teaspoon baking soda 1⁄ 4 teaspoon ground cinnamon 1 to 2 Tablespoons milk 1 cup chopped walnuts 1⁄ 2 Dash of salt 1 teaspoon baking powder 1 teaspoon baking soda 1 cup whole milk cups all purpose flour teaspoon salt 1⁄ 2 cup (1 stick) unsalted butter 2 Tablespoons unsalted butter 1 cup granualted sugar 1⁄ 2 teaspoon vanilla extract cup chopped walnuts 3 large eggs Adjust oven rack to position 2. In Dacor Guide, select Brownies. Press start. Allow oven to preheat. Lightly grease 8 x 8 x 2" or 9 x 13 x 2" baking pan. In an electric mixer with the paddle attachment, cream together sugar, butter and cocoa powder. Add eggs one at a time. Add vanilla. In a small bowl, combine flour, baking powder and baking soda. Add to mixer, then drizzle in milk. Stir in chocolate pieces and nuts. Pour mixture into prepared pan. Place in oven and set timer for 20-25 minutes. Bake until a toothpick inserted in the center comes out clean. Slice into squares. Makes about 16 squares. Variations: • Rocky Road Brownies: After baking, sprinkle 1⁄ 2 cup miniature marshmallows and 1⁄ 2 cup semisweet chocolate chips on top of batter. Bake for an additional 3 minutes, or until marshmallows are browned at the edges and chocolate is melted. • 1⁄ 2 cup any chopped nuts, such as almonds, pecans, or walnuts. • 2 Tablespoons of jam, such as apricot, raspberry, or strawberry can be stirred into the batter before baking. • Liqueurs can be added: 2 Tablespoons raspberry or orange liqueur. After Baking: Cool completely on wire rack before slicing or frosting. To slice, dip knife in water and slice, wipe knife clean with damp towel and dip again in water before slicing again. Cut into 2-inch squares. 1 cup sour cream 11⁄ 2 teaspoon vanilla extract Adjust oven racks to position 2. In Dacor Guide, select Bundt Cake. Allow oven to preheat. Spray 9-inch bundt pan with nonstick cooking spray. Dust with flour and tap out the excess. In a medium bowl, combine flour, baking powder, baking soda, and salt. Whisk gently to blend. In a large mixer with paddle attachment, beat the butter until smooth. Add sugar and cream mixture. Add eggs one at a time. Add vanilla extract. Add half of the flour mixture, then the sour cream, then the remaining flour mixture. To make streusel, combine sugar, flour, cinnamon, salt, and chopped walnuts in a small bowl. Cut in butter until a coarse meal forms. Spread half of the batter in the prepared bundt pan. Sprinkle streusel on top of batter, then spread remaining batter on top. Place in oven and set timer for 35-45 minutes. Bake until cake is golden and a toothpick inserted in the center comes out clean. Allow to cool before adding the glaze: In a small bowl, combine confectioner’s sugar, vanilla extract and milk. Stir until smooth. Drizzle on top of cooled cake and let stand until set. Slice into 11⁄ 2 " pieces. Makes 12 slices. After Baking: Cool completely on a wire rack before glazing. Slice into 1-inch pieces. RECIPES RECIPES 24 25 Brownies Default Mode and Temperature: Pure Convection™/325˚ Recommended Time: 20-25 minutes Tips: Use an 8 x 8 x 2" or 9 x 13 x 2" baking pan; Use rack position 2. For two pans, use rack positions 2 and 4. For three pans, use rack positions 1, 3, and 5. Path to reach this function: DACOR GUIDE-BAKERY-CAKES-#1 Brownies Types of brownies: You can use either boxed mixes or homemade brownies for this Dacor Guide function. Bundt Cake Default Mode and Temperature: Convection Bake/325˚ Suggested Time: 35-45 minutes Tips: Use an 8" bundt pan. Use rack position 2. For two sheets, use rack positions 1 and 4. Rotate half way through baking. Path to reach this function: DACOR GUIDE-BAKERY-CAKES-#2 Bundt Cakes Types of Bundt cakes: Either homemade or boxed mixes can be used for this Dacor Guide function. Traditionally, bundt pans are metal and have ornate details on them. Brownies – Basic Recipe 1 1⁄ 4 cups granulated sugar 3⁄ 4 cup unsalted butter 1⁄ 2 cup cocoa powder 2 eggs 1 teaspoon vanilla 11⁄ 2 Sour Cream Bundt Cake BATTER: STRUESEL CENTER: GLAZE: 2 cups all purpose flour 1⁄ 4 cup sugar 1 cup powdered sugar 1 teaspoon baking powder 1⁄ 4 cup all-purpose flour 1⁄ 2 4 ounces semi-sweet chocolate, chopped 1 teaspoon baking soda 1⁄ 4 teaspoon ground cinnamon 1 to 2 Tablespoons milk 1 cup chopped walnuts 1⁄ 2 Dash of salt 1 teaspoon baking powder 1 teaspoon baking soda 1 cup whole milk cups all purpose flour teaspoon salt 1⁄ 2 cup (1 stick) unsalted butter 2 Tablespoons unsalted butter 1 cup granualted sugar 1⁄ 2 teaspoon vanilla extract cup chopped walnuts 3 large eggs Adjust oven rack to position 2. In Dacor Guide, select Brownies. Press start. Allow oven to preheat. Lightly grease 8 x 8 x 2" or 9 x 13 x 2" baking pan. In an electric mixer with the paddle attachment, cream together sugar, butter and cocoa powder. Add eggs one at a time. Add vanilla. In a small bowl, combine flour, baking powder and baking soda. Add to mixer, then drizzle in milk. Stir in chocolate pieces and nuts. Pour mixture into prepared pan. Place in oven and set timer for 20-25 minutes. Bake until a toothpick inserted in the center comes out clean. Slice into squares. Makes about 16 squares. Variations: • Rocky Road Brownies: After baking, sprinkle 1⁄ 2 cup miniature marshmallows and 1⁄ 2 cup semisweet chocolate chips on top of batter. Bake for an additional 3 minutes, or until marshmallows are browned at the edges and chocolate is melted. • 1⁄ 2 cup any chopped nuts, such as almonds, pecans, or walnuts. • 2 Tablespoons of jam, such as apricot, raspberry, or strawberry can be stirred into the batter before baking. • Liqueurs can be added: 2 Tablespoons raspberry or orange liqueur. After Baking: Cool completely on wire rack before slicing or frosting. To slice, dip knife in water and slice, wipe knife clean with damp towel and dip again in water before slicing again. Cut into 2-inch squares. 1 cup sour cream 11⁄ 2 teaspoon vanilla extract Adjust oven racks to position 2. In Dacor Guide, select Bundt Cake. Allow oven to preheat. Spray 9-inch bundt pan with nonstick cooking spray. Dust with flour and tap out the excess. In a medium bowl, combine flour, baking powder, baking soda, and salt. Whisk gently to blend. In a large mixer with paddle attachment, beat the butter until smooth. Add sugar and cream mixture. Add eggs one at a time. Add vanilla extract. Add half of the flour mixture, then the sour cream, then the remaining flour mixture. To make streusel, combine sugar, flour, cinnamon, salt, and chopped walnuts in a small bowl. Cut in butter until a coarse meal forms. Spread half of the batter in the prepared bundt pan. Sprinkle streusel on top of batter, then spread remaining batter on top. Place in oven and set timer for 35-45 minutes. Bake until cake is golden and a toothpick inserted in the center comes out clean. Allow to cool before adding the glaze: In a small bowl, combine confectioner’s sugar, vanilla extract and milk. Stir until smooth. Drizzle on top of cooled cake and let stand until set. Slice into 11⁄ 2 " pieces. Makes 12 slices. After Baking: Cool completely on a wire rack before glazing. Slice into 1-inch pieces. RECIPES RECIPES 24 25 Cheesecake Cheesecake in a Water Bath Default Mode and Temperature: Surround Bake/325˚ Suggested Time: 45-60 minutes Tips: Use 8-10" springform pan. Use rack position 2. 8" pan= 1 hr. 10" pan= 45 minutes. Path to reach this function: DACOR GUIDE-BAKERY-CAKES-#3 Cheesecake Default Mode and Temperature: Surround Bake/325˚ Suggested Time: 45-60 minutes Tips: Use 8-10" springform pan. Place in rimmed pan. Place in oven. Fill outer pan with water. Use rack position 2. Path to reach this function: DACOR GUIDE-BAKERY-CAKES-#4 Cheesecake in Water Bath Creamy Nutella Cheesecake Mascarpone Cheesecake FOR CRUST: 70 vanilla wafers (8 1⁄ 2 oz), finely ground in a food processor (2 1⁄ 3 cups) 11⁄ 4 sticks unsalted butter, melted and cooled FOR FILLING: 20 oz cream cheese (2 1⁄ 2 eight ounce packages), softened 8 oz mascarpone cheese at room temperature 3⁄ 4 cup sugar FOR TOPPING: CRUST: FILLING: 1 cup sour cream 1 1⁄ 2 (3) 8 ounce packages cream cheese, softened cups chocolate cookie crumbs 1⁄ 4 cup sugar 2 Tablespoons sugar 1 cup granulated sugar 1 teaspoon vanilla 1⁄ 2 1⁄ 4 cup flour cup (1 stick) melted butter 1 teaspoon vanilla 1 teaspoon fresh lemon juice 2 egg yolks 1⁄ 8 teaspoon salt 3 large eggs 1 whole egg 1 teaspoon vanilla 1⁄ 2 1 teaspoon fresh lemon juice 1 jar Nutella chocolate hazelnut spread cup milk 1⁄ 4 teaspoon salt Make crust: Adjust oven rack to position 2. In Dacor Guide, select Cheesecake. Press start. Allow oven to preheat. Butter bottom and side of a 8-inch or 10-inch springform pan. Stir together cookie crumbs and butter in a bowl. Reserve 1⁄ 4 cup crumb mixture for sprinkling over cheesecake, then pat remainder onto bottom and 1-1⁄ 2 inches up side of springform pan (about 1⁄ 4 -1⁄ 2 inch thick). Put pan on a cookie sheet and bake until golden, about 10 minutes. Cool completely on a rack. Leave oven on. Make filling while crust bakes: Beat cream cheese, mascarpone, and sugar into a large bowl with an electric mixer at the high speed until fluffy, about 3-5 minutes. Add eggs 1 at a time, beating well after each addition. Add vanilla, lemon juice, and salt and mix at low speed until combined. Pour into cooled crust and bake until cake is set and puffed around edge but still trembles slightly when pan is shaken gently (about 45-60 minutes). Cool slightly in springform pan on rack, about 20 minutes. (Cheesecake will continue to set as it cools). Leave oven on. Adjust oven rack to position 2. In Dacor Guide, select Cheesecake in Water Bath. Allow oven to preheat. In a small mixing bowl, combine crust ingredients. Pat into the bottom of springform pan and bake for 10 minutes. In the bowl of a mixer, beat cream cheese, sugar, flour, and vanilla until just combined. Add egg yolks and egg, then beat on low until just combined. Add milk and Nutella and mix completely. Pour filling into springform pan. Place on a deep cookie sheet with a rim and then place in oven. Create a water bath by adding water to the outer cookie sheet- just enough to fill the pan half way up the side of the springform pan. This will help buffer the heat from the bottom of the oven- allow the cheescake to set, but not to brown or curdle. Set timer for 45-60 minutes, or until center appears set when shaken lightly. Remove from water bath and cool on a wire rack. Remove cake from pan, cool, and store in the refrigerator. Makes about 12 slices. Make topping: Stir together sour cream, sugar, vanilla, lemon juice, and salt in a small bowl and spoon over cheesecake, spreading gently and evenly, leaving a 1⁄ 4 -inch border around edge. Bake cheesecake until topping is set, about 10 minutes. Run a thin knife around edge to help prevent cracking. Sprinkle top with reserved crumbs and cool completely in pan on rack, then chill, loosely covered, at least 8 hours. Serves 8-10. RECIPES RECIPES 26 27 Cheesecake Cheesecake in a Water Bath Default Mode and Temperature: Surround Bake/325˚ Suggested Time: 45-60 minutes Tips: Use 8-10" springform pan. Use rack position 2. 8" pan= 1 hr. 10" pan= 45 minutes. Path to reach this function: DACOR GUIDE-BAKERY-CAKES-#3 Cheesecake Default Mode and Temperature: Surround Bake/325˚ Suggested Time: 45-60 minutes Tips: Use 8-10" springform pan. Place in rimmed pan. Place in oven. Fill outer pan with water. Use rack position 2. Path to reach this function: DACOR GUIDE-BAKERY-CAKES-#4 Cheesecake in Water Bath Creamy Nutella Cheesecake Mascarpone Cheesecake FOR CRUST: 70 vanilla wafers (8 1⁄ 2 oz), finely ground in a food processor (2 1⁄ 3 cups) 11⁄ 4 sticks unsalted butter, melted and cooled FOR FILLING: 20 oz cream cheese (2 1⁄ 2 eight ounce packages), softened 8 oz mascarpone cheese at room temperature 3⁄ 4 cup sugar FOR TOPPING: CRUST: FILLING: 1 cup sour cream 1 1⁄ 2 (3) 8 ounce packages cream cheese, softened cups chocolate cookie crumbs 1⁄ 4 cup sugar 2 Tablespoons sugar 1 cup granulated sugar 1 teaspoon vanilla 1⁄ 2 1⁄ 4 cup flour cup (1 stick) melted butter 1 teaspoon vanilla 1 teaspoon fresh lemon juice 2 egg yolks 1⁄ 8 teaspoon salt 3 large eggs 1 whole egg 1 teaspoon vanilla 1⁄ 2 1 teaspoon fresh lemon juice 1 jar Nutella chocolate hazelnut spread cup milk 1⁄ 4 teaspoon salt Make crust: Adjust oven rack to position 2. In Dacor Guide, select Cheesecake. Press start. Allow oven to preheat. Butter bottom and side of a 8-inch or 10-inch springform pan. Stir together cookie crumbs and butter in a bowl. Reserve 1⁄ 4 cup crumb mixture for sprinkling over cheesecake, then pat remainder onto bottom and 1-1⁄ 2 inches up side of springform pan (about 1⁄ 4 -1⁄ 2 inch thick). Put pan on a cookie sheet and bake until golden, about 10 minutes. Cool completely on a rack. Leave oven on. Make filling while crust bakes: Beat cream cheese, mascarpone, and sugar into a large bowl with an electric mixer at the high speed until fluffy, about 3-5 minutes. Add eggs 1 at a time, beating well after each addition. Add vanilla, lemon juice, and salt and mix at low speed until combined. Pour into cooled crust and bake until cake is set and puffed around edge but still trembles slightly when pan is shaken gently (about 45-60 minutes). Cool slightly in springform pan on rack, about 20 minutes. (Cheesecake will continue to set as it cools). Leave oven on. Adjust oven rack to position 2. In Dacor Guide, select Cheesecake in Water Bath. Allow oven to preheat. In a small mixing bowl, combine crust ingredients. Pat into the bottom of springform pan and bake for 10 minutes. In the bowl of a mixer, beat cream cheese, sugar, flour, and vanilla until just combined. Add egg yolks and egg, then beat on low until just combined. Add milk and Nutella and mix completely. Pour filling into springform pan. Place on a deep cookie sheet with a rim and then place in oven. Create a water bath by adding water to the outer cookie sheet- just enough to fill the pan half way up the side of the springform pan. This will help buffer the heat from the bottom of the oven- allow the cheescake to set, but not to brown or curdle. Set timer for 45-60 minutes, or until center appears set when shaken lightly. Remove from water bath and cool on a wire rack. Remove cake from pan, cool, and store in the refrigerator. Makes about 12 slices. Make topping: Stir together sour cream, sugar, vanilla, lemon juice, and salt in a small bowl and spoon over cheesecake, spreading gently and evenly, leaving a 1⁄ 4 -inch border around edge. Bake cheesecake until topping is set, about 10 minutes. Run a thin knife around edge to help prevent cracking. Sprinkle top with reserved crumbs and cool completely in pan on rack, then chill, loosely covered, at least 8 hours. Serves 8-10. RECIPES RECIPES 26 27 Coffee Cake Cooking Guide Default Mode and Temperature: Pure Convection™/325˚F Suggested Time: 45-55 minutes Tips: Use a 9" round cake pan. For two pans, use rack positions 1 and 4. Increase time 10-15 minutes. Path to reach this function: DACOR GUIDE-BAKERY-CAKES-# 5 Coffee Cakes Cupcakes Default Mode and Temperature: Pure Convection™/325˚ Suggested Time: 20-25 minutes Tips: Use 12-cup muffin tin. Use rack position 2. For two pans, use rack positions 2 and 4. For three pans, use rack positions 1, 3, and 5. Path to reach this function: DACOR GUIDE-BAKERY-CAKES-#6 Cupcakes This Dacor Guide function works best for either boxed or homemade coffee cakes. If using a boxed mix, adjust time according to the box. German Chocolate Cupcakes with Coconut Pecan Chocolate Frosting Coffee Cake with Orange Glaze 2 1⁄ 2 cups all purpose flour ORANGE GLAZE 11⁄ 2 cups packed brown sugar 1⁄ 2 1⁄ 2 2 Tablespoons orange juice teaspoon salt 2⁄ 3-cup cold unsalted butter, cut into cubes cup powdered sugar 2 Tablespoons heavy cream 2 teaspoons baking powder CUPCAKES COCONUT PECAN CHOCOLATE FROSTING 11⁄ 2 cups all purpose flour 1 egg 3⁄ 4 (1) 5 ounce can evaporated milk teaspoon baking soda 1⁄ 4 teaspoon salt 2⁄ 3 cup granulated sugar 4 ounces German sweet baking chocolate 1⁄ 4 cup butter 3⁄ 4 1 1⁄ 3 cups flaked sweetened coconut, toasted* cup shortening 1⁄ 2 teaspoon baking soda 1 cup granulated sugar 1⁄ 2 1⁄ 2 teaspoon ground cinnamon 3 eggs 4 ounces bittersweet chocolate, melted 1⁄ 2 teaspoon ground nutmeg 1 Tablespoon vanilla 1⁄ 2 cup walnuts, optional 3⁄ 4 cup toasted pecans* cup milk 2 eggs, beaten 1 1⁄ 3 cups buttermilk FOR CUPCAKES Adjust oven rack to position 2. In Dacor Guide, select Cupcakes. Allow oven to preheat. Line 2 muffin tins (12 muffin cups each) with paper liners or spray with nonstick spray. In a large mixing bowl, combine flour, baking soda, and salt. Set aside. Adjust oven rack to position 2. In Dacor Guide, select Coffee Cake. Allow oven to preheat. Grease the bottom and sides of 9" round metal cake pan. In a large mixing bowl, combine flour, brown sugar, salt, baking powder, baking soda, cinnamon, and nutmeg. Using a fork or a pastry cutter, cut in butter cubes until mixture resembles coarse crumbs. In a medium-sized mixing bowl, combine eggs and buttermilk. Add egg mixture all at once to dry mixture. Stir in nuts. Stir until just moistened – the batter will be lumpy. Pour batter into prepared pan. Place in oven and set timer for 45-55 minutes. Bake until cake is set and toothpick inserted in the center comes out clean. Cool on a baking rack and invert cake to serve. Melt chocolate in a small saucepan or in the microwave. Stir until melted. Makes 12 slices. After Baking: For orange glaze, sift powdered sugar into a small mixing bowl. Add orange juice and cream and stir until combined. Pour over cooled coffee cake and slice into 1-inch pieces. Beat shortening with an electric mixer on high for 30 seconds. Add sugar. Beat until fluffy. Add eggs and vanilla. Beat on low speed until combined. Beat at medium speed for 1 minute. Stir in chocolate mixture. Add dry mixture and milk alternately to beaten mixture. Beat on low speed after each addition until combined. Fill cups halfway with batter . Place in oven and set timer for 20-25 minutes. Bake until toothpick comes out clean. After Baking: COCONUT PECAN FROSTING In medium saucepan, combine egg and evaporated milk. Add sugar and butter. Cook and stir over medium heat about 12 minutes or until thickened and bubbly. Remove from heat. In a separate saucepan, melt bittersweet chocolate. Stir in flaked coconut, chopped pecans and bittersweet chocolate. Cover and cool completely. Cool and spread frosting on top of each cupcake. * For toasted coconut, spread thin layer of coconut on a sheet pan with a rim. Bake at 350˚ for 10 minutes. When opening the oven door, beware of steam coming from the oven. Coconut flakes are high in fat and this steam can irritate your eyes. Stir the coconut and continue to cook until desired brown color. The pecans can be toasted in this same manner. Makes 2 dozen cupcakes. RECIPES RECIPES 28 29 Coffee Cake Cooking Guide Default Mode and Temperature: Pure Convection™/325˚F Suggested Time: 45-55 minutes Tips: Use a 9" round cake pan. For two pans, use rack positions 1 and 4. Increase time 10-15 minutes. Path to reach this function: DACOR GUIDE-BAKERY-CAKES-# 5 Coffee Cakes Cupcakes Default Mode and Temperature: Pure Convection™/325˚ Suggested Time: 20-25 minutes Tips: Use 12-cup muffin tin. Use rack position 2. For two pans, use rack positions 2 and 4. For three pans, use rack positions 1, 3, and 5. Path to reach this function: DACOR GUIDE-BAKERY-CAKES-#6 Cupcakes This Dacor Guide function works best for either boxed or homemade coffee cakes. If using a boxed mix, adjust time according to the box. German Chocolate Cupcakes with Coconut Pecan Chocolate Frosting Coffee Cake with Orange Glaze 2 1⁄ 2 cups all purpose flour ORANGE GLAZE 11⁄ 2 cups packed brown sugar 1⁄ 2 1⁄ 2 2 Tablespoons orange juice teaspoon salt 2⁄ 3-cup cold unsalted butter, cut into cubes cup powdered sugar 2 Tablespoons heavy cream 2 teaspoons baking powder CUPCAKES COCONUT PECAN CHOCOLATE FROSTING 11⁄ 2 cups all purpose flour 1 egg 3⁄ 4 (1) 5 ounce can evaporated milk teaspoon baking soda 1⁄ 4 teaspoon salt 2⁄ 3 cup granulated sugar 4 ounces German sweet baking chocolate 1⁄ 4 cup butter 3⁄ 4 1 1⁄ 3 cups flaked sweetened coconut, toasted* cup shortening 1⁄ 2 teaspoon baking soda 1 cup granulated sugar 1⁄ 2 1⁄ 2 teaspoon ground cinnamon 3 eggs 4 ounces bittersweet chocolate, melted 1⁄ 2 teaspoon ground nutmeg 1 Tablespoon vanilla 1⁄ 2 cup walnuts, optional 3⁄ 4 cup toasted pecans* cup milk 2 eggs, beaten 1 1⁄ 3 cups buttermilk FOR CUPCAKES Adjust oven rack to position 2. In Dacor Guide, select Cupcakes. Allow oven to preheat. Line 2 muffin tins (12 muffin cups each) with paper liners or spray with nonstick spray. In a large mixing bowl, combine flour, baking soda, and salt. Set aside. Adjust oven rack to position 2. In Dacor Guide, select Coffee Cake. Allow oven to preheat. Grease the bottom and sides of 9" round metal cake pan. In a large mixing bowl, combine flour, brown sugar, salt, baking powder, baking soda, cinnamon, and nutmeg. Using a fork or a pastry cutter, cut in butter cubes until mixture resembles coarse crumbs. In a medium-sized mixing bowl, combine eggs and buttermilk. Add egg mixture all at once to dry mixture. Stir in nuts. Stir until just moistened – the batter will be lumpy. Pour batter into prepared pan. Place in oven and set timer for 45-55 minutes. Bake until cake is set and toothpick inserted in the center comes out clean. Cool on a baking rack and invert cake to serve. Melt chocolate in a small saucepan or in the microwave. Stir until melted. Makes 12 slices. After Baking: For orange glaze, sift powdered sugar into a small mixing bowl. Add orange juice and cream and stir until combined. Pour over cooled coffee cake and slice into 1-inch pieces. Beat shortening with an electric mixer on high for 30 seconds. Add sugar. Beat until fluffy. Add eggs and vanilla. Beat on low speed until combined. Beat at medium speed for 1 minute. Stir in chocolate mixture. Add dry mixture and milk alternately to beaten mixture. Beat on low speed after each addition until combined. Fill cups halfway with batter . Place in oven and set timer for 20-25 minutes. Bake until toothpick comes out clean. After Baking: COCONUT PECAN FROSTING In medium saucepan, combine egg and evaporated milk. Add sugar and butter. Cook and stir over medium heat about 12 minutes or until thickened and bubbly. Remove from heat. In a separate saucepan, melt bittersweet chocolate. Stir in flaked coconut, chopped pecans and bittersweet chocolate. Cover and cool completely. Cool and spread frosting on top of each cupcake. * For toasted coconut, spread thin layer of coconut on a sheet pan with a rim. Bake at 350˚ for 10 minutes. When opening the oven door, beware of steam coming from the oven. Coconut flakes are high in fat and this steam can irritate your eyes. Stir the coconut and continue to cook until desired brown color. The pecans can be toasted in this same manner. Makes 2 dozen cupcakes. RECIPES RECIPES 28 29 Pound Cake Angel Food Cake Default Mode and Temperature: Pure Convection™/325˚ Suggested Time: 50-60 minutes Tips: Use 9x5" loaf pan. Use rack position 2. For two pans, use rack positions 1 and 4. Path to reach this function: DACOR GUIDE-BAKERY-CAKES-#7 Pound Cake Default Mode and Temperature: Pure Convection™/350˚ Suggested Time: 25-35 minutes Tips: Use 10" tube pan. Use rack position 2. Path to reach this function: DACOR GUIDE-BAKERY-CAKES-#8 Angelfood Cake This Dacor Guide function works for either homemade or boxed-mix pound cakes. This Dacor Guide function works well for both boxed and homemade angel food cake mixes. Cream Cheese Pound Cake with cherry sauce Basic Angel Food Cake Nonstick cooking spray 1⁄ 2 pound butter (2 sticks), softened 11⁄ 2 cups egg whites (10-12 large eggs), at room temperature 1⁄ 2 cup vegetable shortening 11⁄ 2 cups sifted powdered sugar (1) 8 ounce package cream cheese, softened 1 cup cake flour 3 cups granulated sugar 11⁄ 2 teaspoons cream of tartar Dash of salt 1 cup granulated sugar 6 large eggs 1 teaspoon almond extract 3 cups cake flour 2 Tablespoons vanilla extract Cherry sauce (recipe follows) Adjust oven rack to position 2. In Dacor Guide, select Pound Cake. Allow oven to preheat. Spray (2) 9 x 5 inch loaf pans with nonstick cooking spray. In a large mixing bowl or an electric mixer, combine butter, vegetable shortening, cream cheese, sugar and salt. Mix together until well creamed. Add eggs 1 at a time mixing after each addition. Add flour 1 cup at a time. Add vanilla and combine. Divide batter into loaf pans. Place in oven and set timer for 50-60 minutes. Bake until golden brown. Serve with Cherry sauce, if desired. Adjust oven rack to position 2. In Dacor Guide, select Angel Food Cake. Allow oven to preheat. Sift powdered sugar and cake flour together. Add cream of tartar to whites. Beat with electric mixer until soft peaks form. Gradually add granulated sugar, beating until stiff peaks form. Add almond extract. Fold dry mixture into whites 1⁄ 4 at a time. Stir with a whisk to incorporate fully. Pour into ungreased 10" tube pan. Using a rubber spatula, cut through batter to get rid of air pockets. Place in oven and set timer for 25-35 minutes. Bake until risen and browned. Top should spring back and should not be sticky in the folds. After Baking: Immediately invert on rack, leave in pan. Cool thoroughly. Loosen sides and remove cake. Let cool and slice to serve. Makes 1-10 inch cake (about 12 slices). Makes 2- 9x5 loaves. Variations: Chocolate Angel Food Cake: Substitute 1⁄ 4 cup of cocoa for 1⁄ 4 cup cake flour. A Tablespoon of any of the following: poppyseeds, citrus zest, liquers, etc. CHERRY SAUCE 1⁄ 2 cup granulated sugar 2 Tablespoons cornstarch 1⁄ 2 Serving Suggestion: Top each serving with a dollop of whipped cream and sliced fresh fruit. cup water 2 cups frozen pitted tart cherries 1 Tablespoon cherry liqueur or orange juice In a medium saucepan, stir together sugar and cornstarch; stir in water. Add cherries. Cook and stir over medium heat till thickened and bubbly. Cook and stir for 2 minutes more. Remove saucepan from heat. Stir in liqueur or juice. Serve warm. Makes 2 cups sauce. RECIPES RECIPES 30 31 Pound Cake Angel Food Cake Default Mode and Temperature: Pure Convection™/325˚ Suggested Time: 50-60 minutes Tips: Use 9x5" loaf pan. Use rack position 2. For two pans, use rack positions 1 and 4. Path to reach this function: DACOR GUIDE-BAKERY-CAKES-#7 Pound Cake Default Mode and Temperature: Pure Convection™/350˚ Suggested Time: 25-35 minutes Tips: Use 10" tube pan. Use rack position 2. Path to reach this function: DACOR GUIDE-BAKERY-CAKES-#8 Angelfood Cake This Dacor Guide function works for either homemade or boxed-mix pound cakes. This Dacor Guide function works well for both boxed and homemade angel food cake mixes. Cream Cheese Pound Cake with cherry sauce Basic Angel Food Cake Nonstick cooking spray 1⁄ 2 pound butter (2 sticks), softened 11⁄ 2 cups egg whites (10-12 large eggs), at room temperature 1⁄ 2 cup vegetable shortening 11⁄ 2 cups sifted powdered sugar (1) 8 ounce package cream cheese, softened 1 cup cake flour 3 cups granulated sugar 11⁄ 2 teaspoons cream of tartar Dash of salt 1 cup granulated sugar 6 large eggs 1 teaspoon almond extract 3 cups cake flour 2 Tablespoons vanilla extract Cherry sauce (recipe follows) Adjust oven rack to position 2. In Dacor Guide, select Pound Cake. Allow oven to preheat. Spray (2) 9 x 5 inch loaf pans with nonstick cooking spray. In a large mixing bowl or an electric mixer, combine butter, vegetable shortening, cream cheese, sugar and salt. Mix together until well creamed. Add eggs 1 at a time mixing after each addition. Add flour 1 cup at a time. Add vanilla and combine. Divide batter into loaf pans. Place in oven and set timer for 50-60 minutes. Bake until golden brown. Serve with Cherry sauce, if desired. Adjust oven rack to position 2. In Dacor Guide, select Angel Food Cake. Allow oven to preheat. Sift powdered sugar and cake flour together. Add cream of tartar to whites. Beat with electric mixer until soft peaks form. Gradually add granulated sugar, beating until stiff peaks form. Add almond extract. Fold dry mixture into whites 1⁄ 4 at a time. Stir with a whisk to incorporate fully. Pour into ungreased 10" tube pan. Using a rubber spatula, cut through batter to get rid of air pockets. Place in oven and set timer for 25-35 minutes. Bake until risen and browned. Top should spring back and should not be sticky in the folds. After Baking: Immediately invert on rack, leave in pan. Cool thoroughly. Loosen sides and remove cake. Let cool and slice to serve. Makes 1-10 inch cake (about 12 slices). Makes 2- 9x5 loaves. Variations: Chocolate Angel Food Cake: Substitute 1⁄ 4 cup of cocoa for 1⁄ 4 cup cake flour. A Tablespoon of any of the following: poppyseeds, citrus zest, liquers, etc. CHERRY SAUCE 1⁄ 2 cup granulated sugar 2 Tablespoons cornstarch 1⁄ 2 Serving Suggestion: Top each serving with a dollop of whipped cream and sliced fresh fruit. cup water 2 cups frozen pitted tart cherries 1 Tablespoon cherry liqueur or orange juice In a medium saucepan, stir together sugar and cornstarch; stir in water. Add cherries. Cook and stir over medium heat till thickened and bubbly. Cook and stir for 2 minutes more. Remove saucepan from heat. Stir in liqueur or juice. Serve warm. Makes 2 cups sauce. RECIPES RECIPES 30 31 Layer Cakes 8-inch Rounds Layer Cakes 9 x 13 x 2" pan Cooking Guide Default Mode and Temperature: Pure Convection™/325˚F Suggested Time: 25-30 minutes Tips: Use (2) 8-inch round metal baking pans. Use rack positions 2. For two pans, use rack positions 2 and 4. For three pans, use rack positions 1, 3, and 5. Path to reach this function: DACOR GUIDE-BAKERY-CAKES-#9 Layer Cakes 8-Inch Rounds Cooking Guide Default Mode and Temperature: Pure Convection™/325˚F Suggested Time: 30-35 minutes Tips: Use 9 x 13 x 2" baking pan. Use rack positions 2. For two pans, use rack positions 2 and 4. For three pans, use rack positions 1, 3, and 5. Path to reach this function: DACOR GUIDE-BAKERY-CAKES-#0 Layer Cakes 9 x 13 x 2" pan Types of cakes: Boxed mixes and homemade cakes can be used for this Dacor Guide function. 8-inch round metal pans, preferably shiny aluminum, should be used. There is a separate button in the Dacor Guide for Layer cakes in a 9 x 13 x 2" baking pan. Layer cakes tend to be the most temperamental baking items. For best results, follow mixing methods precisely. Make sure ingredients, such as eggs and butter, are at room temperature before mixing. For more solutions, please see Common Baking Problems and Solutions in this book. This Dacor Guide function will work for homemade or boxed mixes. Layer Cakes (2) 8" round-Basic Yellow Cake Recipe Types of cakes: Boxed mixes and homemade cakes can be used for this Dacor Guide function. Glass or metal 9 x 13 x 2" pans can be used. There is a separate button in the Dacor Guide for 8" round layer cakes. Layer Cakes Pumpkin Spice Sheet Cake with Cream Cheese Frosting 2 1⁄ 2 cup all purpose flour 2⁄ 3 cup butter, softened 2 1⁄ 2 teaspoons baking powder 1 3⁄ 4 cups sugar 1⁄ 2 1 1⁄ 2 teaspoons vanilla teaspoon salt 1 teaspoon ground cinnamon 2 eggs 1 cup cake flour 1⁄ 4 teaspoon ground nutmeg 1⁄ 2 1⁄ 2 1⁄ 4 teaspoon ground cloves 1 cup milk teaspoon salt cup canned pumpkin 6 eggs, whites and yolks separated 1⁄ 2 cup plus 1⁄ 2 cup sugar, divided 1 Tablespoon vanilla extract Adjust oven rack to position 2. In Dacor Guide, select Layer Cakes- 9 x 13 x 2" pan. Press start. Allow oven to preheat. Grease and lightly flour 9 x 13 x 2" baking pan. Set aside. In a medium-sized bowl, combine flour, baking powder, salt, cinnamon, nutmeg and cloves. Whisk gently to blend. Set aside. Adjust oven racks to position 2. In Dacor Guide, select Layer Cakes, 8-inch round. Press start. Allow oven to preheat. Lightly spray the bottom of (2) 8" round cake pans. Trace and cut two circles of parchment paper to fit in cake pans. Place in cake pan, spray again and dust lightly with flour. Sift cake flour into a bowl. Add salt. Set aside. In a mixer, whip egg whites. Once soft peaks form, slowly 1⁄ 2 cup sugar. Whip egg whites to stiff peaks. Transfer the meringue to a clean bowl and set aside. Place the yolks into clean mixer bowl. Using a whisk attachment, beat the yolks on high. Slowly add remaining 1⁄ 2 cup sugar. Beat on high until ribbon stage forms— the yolks will become thick and pale yellow. Fold whites into yolks by hand using a rubber spatula. Add flour and salt all at once and fold with a whisk. Stir in vanilla. Divide batter evenly into both cake pans. Place in oven and set timer for 25-30 minutes. Bake until risen and light golden brown. After Baking: Invert onto lightly sugared surface. This ensures that the cake will not stick to surface and fall apart. Cool completely before frosting. Frost as desired. In a large mixing bowl, cream together butter and sugar. Add vanilla and beat until well combined. Add eggs one at a time. Add in pumpkin. Alternate adding dry mixture and milk, beating on low speed until well combined. Pour into prepared pan. Place in oven and set timer for 30-35 minutes. Bake until a toothpick inserted comes out clean. After Baking: Cool on a wire rack for 10 minutes. Remove cake from pan and allow to completely cool on racks. Frost if desired. Cake may be frozen once cooled for up to 2 months. Wrap well in plastic wrap to avoid freezer burn. CREAM CHEESE FROSTING (2) 8 ounce packages cream cheese, room temperature 6 Tablespoons (3⁄ 4 stick) unsalted butter, room temperature 1 teaspoon vanilla extract Serves 12. 1 1⁄ 4 cups powdered sugar Beat cream cheese, butter and vanilla in large bowl until light and fluffy. Gradually beat in powdered sugar. Cover and refrigerate until firm enough to spread, about 15 minutes. RECIPES RECIPES 32 33 Layer Cakes 8-inch Rounds Layer Cakes 9 x 13 x 2" pan Cooking Guide Default Mode and Temperature: Pure Convection™/325˚F Suggested Time: 25-30 minutes Tips: Use (2) 8-inch round metal baking pans. Use rack positions 2. For two pans, use rack positions 2 and 4. For three pans, use rack positions 1, 3, and 5. Path to reach this function: DACOR GUIDE-BAKERY-CAKES-#9 Layer Cakes 8-Inch Rounds Cooking Guide Default Mode and Temperature: Pure Convection™/325˚F Suggested Time: 30-35 minutes Tips: Use 9 x 13 x 2" baking pan. Use rack positions 2. For two pans, use rack positions 2 and 4. For three pans, use rack positions 1, 3, and 5. Path to reach this function: DACOR GUIDE-BAKERY-CAKES-#0 Layer Cakes 9 x 13 x 2" pan Types of cakes: Boxed mixes and homemade cakes can be used for this Dacor Guide function. 8-inch round metal pans, preferably shiny aluminum, should be used. There is a separate button in the Dacor Guide for Layer cakes in a 9 x 13 x 2" baking pan. Layer cakes tend to be the most temperamental baking items. For best results, follow mixing methods precisely. Make sure ingredients, such as eggs and butter, are at room temperature before mixing. For more solutions, please see Common Baking Problems and Solutions in this book. This Dacor Guide function will work for homemade or boxed mixes. Layer Cakes (2) 8" round-Basic Yellow Cake Recipe Types of cakes: Boxed mixes and homemade cakes can be used for this Dacor Guide function. Glass or metal 9 x 13 x 2" pans can be used. There is a separate button in the Dacor Guide for 8" round layer cakes. Layer Cakes Pumpkin Spice Sheet Cake with Cream Cheese Frosting 2 1⁄ 2 cup all purpose flour 2⁄ 3 cup butter, softened 2 1⁄ 2 teaspoons baking powder 1 3⁄ 4 cups sugar 1⁄ 2 1 1⁄ 2 teaspoons vanilla teaspoon salt 1 teaspoon ground cinnamon 2 eggs 1 cup cake flour 1⁄ 4 teaspoon ground nutmeg 1⁄ 2 1⁄ 2 1⁄ 4 teaspoon ground cloves 1 cup milk teaspoon salt cup canned pumpkin 6 eggs, whites and yolks separated 1⁄ 2 cup plus 1⁄ 2 cup sugar, divided 1 Tablespoon vanilla extract Adjust oven rack to position 2. In Dacor Guide, select Layer Cakes- 9 x 13 x 2" pan. Press start. Allow oven to preheat. Grease and lightly flour 9 x 13 x 2" baking pan. Set aside. In a medium-sized bowl, combine flour, baking powder, salt, cinnamon, nutmeg and cloves. Whisk gently to blend. Set aside. Adjust oven racks to position 2. In Dacor Guide, select Layer Cakes, 8-inch round. Press start. Allow oven to preheat. Lightly spray the bottom of (2) 8" round cake pans. Trace and cut two circles of parchment paper to fit in cake pans. Place in cake pan, spray again and dust lightly with flour. Sift cake flour into a bowl. Add salt. Set aside. In a mixer, whip egg whites. Once soft peaks form, slowly 1⁄ 2 cup sugar. Whip egg whites to stiff peaks. Transfer the meringue to a clean bowl and set aside. Place the yolks into clean mixer bowl. Using a whisk attachment, beat the yolks on high. Slowly add remaining 1⁄ 2 cup sugar. Beat on high until ribbon stage forms— the yolks will become thick and pale yellow. Fold whites into yolks by hand using a rubber spatula. Add flour and salt all at once and fold with a whisk. Stir in vanilla. Divide batter evenly into both cake pans. Place in oven and set timer for 25-30 minutes. Bake until risen and light golden brown. After Baking: Invert onto lightly sugared surface. This ensures that the cake will not stick to surface and fall apart. Cool completely before frosting. Frost as desired. In a large mixing bowl, cream together butter and sugar. Add vanilla and beat until well combined. Add eggs one at a time. Add in pumpkin. Alternate adding dry mixture and milk, beating on low speed until well combined. Pour into prepared pan. Place in oven and set timer for 30-35 minutes. Bake until a toothpick inserted comes out clean. After Baking: Cool on a wire rack for 10 minutes. Remove cake from pan and allow to completely cool on racks. Frost if desired. Cake may be frozen once cooled for up to 2 months. Wrap well in plastic wrap to avoid freezer burn. CREAM CHEESE FROSTING (2) 8 ounce packages cream cheese, room temperature 6 Tablespoons (3⁄ 4 stick) unsalted butter, room temperature 1 teaspoon vanilla extract Serves 12. 1 1⁄ 4 cups powdered sugar Beat cream cheese, butter and vanilla in large bowl until light and fluffy. Gradually beat in powdered sugar. Cover and refrigerate until firm enough to spread, about 15 minutes. RECIPES RECIPES 32 33 Tarts Bakery – Pastries Default Mode and Temperature: Pure Convection™/325˚ Recommended Time: 10-15 minutes Tips: Use 10" tart pan; Use rack position 2. For two pans, use rack positions 2 and 4. Path to reach this function: DACOR GUIDE-BAKERY-PASTRIES-#1 Tarts Chocolate Raspberry Truffle Tart CRUST 1ST LAYER FILLING 2ND LAYER OF FILLING 1 2⁄ 3 cup all purpose flour 3 cups frozen raspberries 1⁄ 4 cup (1⁄ 2 stick) unsalted butter 1⁄ 3 cup cocoa powder 1⁄ 2 cup granulated sugar 1 pound bittersweet chocolate, 3⁄ 4 cup granulated sugar cut in pieces 1⁄ 2 cup granulated sugar 1 teaspoon vanilla extract 1⁄ 2 teaspoon salt 4 large eggs 1 cup, (2 sticks) unsalted butter 1 teaspoon vanilla extract 1 cup whipped cream or 1 quart vanilla bean ice cream Adjust oven rack to position 2. In Dacor Guide, select Tarts. Allow oven to preheat. To prepare the crust, butter a 10-inch tart pan with the removable bottom and set aside. In food processor, combine flour, cocoa powder, sugar, vanilla, and salt. With the machine running, drop in the butter 1 Tablespoon at a time through the feeder tube. Process until the dough forms a ball. Remove the dough and press into the prepared pan. Once the oven has preheated, place the tart crust in the oven and bake for 10 minutes, or until the dough is set. Remove from the oven and let cool. To prepare the first layer of filling, combine thawed raspberries and sugar in a sauté pan. Cook over medium low heat until a chunky fruit syrup forms. Allow to cool and set aside. To prepare second layer of filling, place the butter and chocolate pieces in a double boiler over low heat. Simmer until melted, stirring occasionally. Remove the bowl from the heat and stir in the sugar and eggs. Mix well. Add the vanilla; mix well. To assemble, spread raspberries over cooled crust. Pour chocolate mixture on top. Place on cookie sheet. Place in oven and set timer for 20 minutes. Bake until the middle is set. Whip the cream to soft peaks and serve a dollop on top or serve with a scoop of vanilla bean ice cream. Serves 12. RECIPES 35 Cobbler Fruit Crisp Default Mode and Temperature: Surround Bake/400˚ Suggested Time: 25-30 minutes Tips: Use an 8 x 8 x 2" baking pan; Use rack position 2. Path to each this unction: DACOR GUIDE-BAKERY-PASTRIES-#2 Cobbler Default Mode and Temperature: Convection Bake/375˚ Suggested Time: 30-35 minutes Tips: Use an 8 x 8 x 2" baking pan; Use rack position 2. For two pans, use rack positions 2 and 4. Rotate pans half way through baking. Path to reach this function: DACOR GUIDE-BAKERY-PASTRIES-#3 Fruit Crisp Types of Cobbler: This function can be used for homemade or boxed cobblers. Types of Fruit Crisps: This function can be used for homemade or boxed fruit crisps. Cherry Cobbler Blueberry Crisp 1 cup all purpose flour 6 cups fresh or frozen pitted red cherries 5 cups fresh or frozen blueberries, rinsed 2 Tablespoons sugar 1 cup sugar 1⁄ 4 cup granulated sugar 11⁄ 2 teaspoon baking powder 2 Tablespoons cornstarch 1⁄ 2 cup rolled oats 1 teaspoon ground cinnamon 1⁄ 4 cup water 1⁄ 2 cup brown sugar 1⁄ 2 teaspoon nutmeg 1 egg 1⁄ 4 cup all purpose flour teaspoon cloves 1⁄ 4 cup milk 1⁄ 2 1 quart vanilla bean ice cream 1⁄ 4 teaspoon ground cloves 1⁄ 2 1⁄ 2 cup hazelnuts, toasted and chopped 1⁄ 4 cup unsalted butter teaspoon ground cinnamon 1⁄ 4 teaspoon ground nutmeg 1⁄ 4 cup butter 1 quart vanilla bean ice cream Adjust oven rack to position 2. In Dacor Guide, select Cobbler. Allow oven to preheat. For topping, combine flour, 2 Tablespoons sugar, baking powder, cinnamon, nutmeg, cloves, and hazelnuts in a medium bowl. Cut in butter until mixture resembles course crumbs. In a saucepan, combine cherries, sugar, cornstarch and water. Cook and stir until thick and bubbly. Keep filling hot. Adjust oven rack to position 2. In Dacor Guide, select Fruit Crisp. Allow oven to preheat. For filling, thaw fruit if frozen. Place in 8 x 8 x 2" baking dish. Stir in sugar. In a small bowl, combine rolled oats, brown sugar, flour, cinnamon, cloves, and nutmeg. Cut in butter until mixture resembles coarse crumbs. Sprinkle over filling. Add egg and milk to flour mixture, stirring just to moisten. Transfer filling to an 8 x 8 x 2" baking dish. Use a spoon to drop topping in small mounds onto filling using a spoon. Place in oven and set timer for 30-35 minutes. Bake until fruit is tender and topping is browned. Place in oven and set timer for 25-30 minutes. Bake cobbler until a wooden toothpick inserted into the topping comes out clean. After Baking: Scoop warm fruit crisp into individual serving bowls and top with a scoop of vanilla ice cream on top. After Baking: Scoop cobbler into individual serving bowls. Serve warm with a scoop of vanilla bean ice cream on top. Makes 6 servings. Makes 6 servings. Variations: Any of the following can be substituted for the blueberries: Variations: Prepare as above, except substitute 6 cups of these for the cherries: 5 cups sliced, peeled cooking apples, pears, peaches, apricots, or mangoes OR 5 cups fresh berries (or any combination of these to equal 5 cups total) • Sliced apples or pears • Fresh or frozen berries, such as blackberry, raspberry, boysenberry, or blueberry • Pit and slice peaches, apricots, nectarines or mangoes RECIPES RECIPES 36 37 Cobbler Fruit Crisp Default Mode and Temperature: Surround Bake/400˚ Suggested Time: 25-30 minutes Tips: Use an 8 x 8 x 2" baking pan; Use rack position 2. Path to each this unction: DACOR GUIDE-BAKERY-PASTRIES-#2 Cobbler Default Mode and Temperature: Convection Bake/375˚ Suggested Time: 30-35 minutes Tips: Use an 8 x 8 x 2" baking pan; Use rack position 2. For two pans, use rack positions 2 and 4. Rotate pans half way through baking. Path to reach this function: DACOR GUIDE-BAKERY-PASTRIES-#3 Fruit Crisp Types of Cobbler: This function can be used for homemade or boxed cobblers. Types of Fruit Crisps: This function can be used for homemade or boxed fruit crisps. Cherry Cobbler Blueberry Crisp 1 cup all purpose flour 6 cups fresh or frozen pitted red cherries 5 cups fresh or frozen blueberries, rinsed 2 Tablespoons sugar 1 cup sugar 1⁄ 4 cup granulated sugar 11⁄ 2 teaspoon baking powder 2 Tablespoons cornstarch 1⁄ 2 cup rolled oats 1 teaspoon ground cinnamon 1⁄ 4 cup water 1⁄ 2 cup brown sugar 1⁄ 2 teaspoon nutmeg 1 egg 1⁄ 4 cup all purpose flour teaspoon cloves 1⁄ 4 cup milk 1⁄ 2 1 quart vanilla bean ice cream 1⁄ 4 teaspoon ground cloves 1⁄ 2 1⁄ 2 cup hazelnuts, toasted and chopped 1⁄ 4 cup unsalted butter teaspoon ground cinnamon 1⁄ 4 teaspoon ground nutmeg 1⁄ 4 cup butter 1 quart vanilla bean ice cream Adjust oven rack to position 2. In Dacor Guide, select Cobbler. Allow oven to preheat. For topping, combine flour, 2 Tablespoons sugar, baking powder, cinnamon, nutmeg, cloves, and hazelnuts in a medium bowl. Cut in butter until mixture resembles course crumbs. In a saucepan, combine cherries, sugar, cornstarch and water. Cook and stir until thick and bubbly. Keep filling hot. Adjust oven rack to position 2. In Dacor Guide, select Fruit Crisp. Allow oven to preheat. For filling, thaw fruit if frozen. Place in 8 x 8 x 2" baking dish. Stir in sugar. In a small bowl, combine rolled oats, brown sugar, flour, cinnamon, cloves, and nutmeg. Cut in butter until mixture resembles coarse crumbs. Sprinkle over filling. Add egg and milk to flour mixture, stirring just to moisten. Transfer filling to an 8 x 8 x 2" baking dish. Use a spoon to drop topping in small mounds onto filling using a spoon. Place in oven and set timer for 30-35 minutes. Bake until fruit is tender and topping is browned. Place in oven and set timer for 25-30 minutes. Bake cobbler until a wooden toothpick inserted into the topping comes out clean. After Baking: Scoop warm fruit crisp into individual serving bowls and top with a scoop of vanilla ice cream on top. After Baking: Scoop cobbler into individual serving bowls. Serve warm with a scoop of vanilla bean ice cream on top. Makes 6 servings. Makes 6 servings. Variations: Any of the following can be substituted for the blueberries: Variations: Prepare as above, except substitute 6 cups of these for the cherries: 5 cups sliced, peeled cooking apples, pears, peaches, apricots, or mangoes OR 5 cups fresh berries (or any combination of these to equal 5 cups total) • Sliced apples or pears • Fresh or frozen berries, such as blackberry, raspberry, boysenberry, or blueberry • Pit and slice peaches, apricots, nectarines or mangoes RECIPES RECIPES 36 37 Eclairs/Cream Puffs Default Mode and Temperature: Pure Convection™/325˚ Suggested Time: 25-30 minutes Tips: Use cookie sheet; Use rack position 2. For two sheets, use rack positions 2 and 4. For three sheets, use rack positions 1, 3, and 5. Increase time 10-15 minutes. Path to reach this function: DACOR GUIDE-BAKERY-PASTRIES-#4 Éclair/ Cream Puffs Puff Pastry Default Mode and Temperature: Pure Convection Bake/350˚F Suggested Time: 12-15 minutes Tips: Use cookie sheet. Use rack position 2. For two sheets, use rack positions 2 and 4. For three sheets, use rack positions 1, 3, and 5. Increase time 10-15 minutes. Path to reach this function: DACOR GUIDE-BAKERY-PASTRIES-#5 Puff Pastry Type of puff pastry: Puff pastry comes frozen in sheets and preformed “cups” at your local grocery stores. You can also make your own puff pastry. The cooking guide function will work for either of these. Cream Puffs with Chocolate Pastry Cream FOR CREAM PUFFS CHOCOLATE PASTRY CREAM 1 cup water 1 cup granulated sugar 1⁄ 2 2 Tablespoons all purpose flour cup unsalted butter, cut into cubes 1⁄ 4 cup granulated sugar Pinch of salt 1⁄ 2 teaspoon vanilla extract 2 cups whole milk 1 cup all purpose flour 2 ounces chopped semisweet chocolate 4 large eggs 6 egg yolks 1 egg white, lightly beaten 1⁄ 4 cup whipping cream 6 ounces semisweet chocolate, chopped 1 Tablespoon unsalted butter Puff Pastry Basic Recipe 2 1⁄ 2 cups all purpose flour 1 cup cold water 1 cup butter 1⁄ 2 1 teaspoon salt 2 cups butter, softened cup flour Place bread flour and butter in a large electric mixing bowl with a paddle attachment. Mix at low speed until well blended. Dissolve the salt in cold water. Add to flour/ butter mixture and mix at low speed until a soft dough forms. Remove dough, wrap in plastic wrap, and place in the refrigerator for 20 minutes. Dust a cutting board with flour. Roll dough into a 12 x 8" rectangle, about 1⁄ 2 " thick. Spread 2 cups of softened butter onto rolled-out dough. Take the two ends of the dough and fold to the center, then fold up again into a long, skinny, closed “book”. Wrap in plastic and refrigerate for 20 minutes. Roll out the dough again, then fold into a book in the same fashion. Cover and refrigerate again for 20 minutes. Follow this process for a third time. You are creating layers of butter into the dough and this will give the puff pastry maximum rise. After the third roll, remove the puff pastry. Roll to 1⁄ 4" thick, and slice into two pieces. Follow recipe below for baking instructions. Puff pastry can be shaped and baked in many forms. It can be topped with sweet or savory items. The following is a recipe for pissaladiere- a French tart pastry topped with caramelized onions, anchovies, and black olives. Adjust oven rack to position 2. In Dacor Guide, select Eclairs/ Cream Puffs. Allow oven to preheat. For the cream puffs, combine water and butter in a medium saucepan. Bring to a boil. Add sugar and vanilla until dissolved. Add flour all at once, stirring vigorously over medium heat until mixture leaves sides of pan and forms a smooth ball. Remove mixture from heat and cool slightly. Add eggs, one at a time, beating well after each addition. Beat until batter is smooth. Let cool slightly. Spoon batter into pastry bag. Line a baking sheet with parchment paper. Pipe 2-inch rounds, leaving plenty of space between them. Brush with egg white. Bake until puffed and golden brown. Let cool before filling. For the chocolate pastry cream, combine sugar, flour, salt, and milk in saucepan, stirring constantly until candy thermometer reaches 170˚. Remove from heat and set aside. Put egg yolks in double boiler and beat until thick and lemony. While whisking continuously, drizzle in chocolate. When fully incorporated, add flour, salt and milk mixture. Cook until thickened. Let cool. In the bowl of a mixer, whip cream until it reaches full volume. Fold whipped cream into chocolate mixture with a whisk. Refrigerate for about 30 minutes. After Baking: To fill cream puffs, either cut the top off of the cream puff and spoon in chocolate pastry cream, or place the pastry cream in a piping bag fitted with a large star-shaped tip. Insert the tip into the bottom of the cream puff and pipe in filling. Melt together chocolate and unsalted butter. Dip the top of the cream puff in the chocolate and let cool. Cream puffs can be refrigerated for 2-3 days, or frozen for up to a month. PISSALADIERE Use (2) puff pastry sheets from above recipe or 1⁄ 4 cup olive oil 17.3 ounce box of puff pastry sheets, thawed 2 white onions, thinly sliced 1 Tablespoon chopped fresh rosemary 1 (12 ounce) jar Kalamata olives, drained and rough chopped 1 Tablespoon chopped fresh Italian parsley 1 Tablespoon anchovies, mashed 1 Tablespoon chopped fresh basil 1⁄2 1 egg, lightly beaten Salt and black pepper, to taste cup heavy whipping cream Adjust oven rack to position 2. In Dacor Guide, select Puff Pastry. Allow oven to preheat. Place one sheet of puff pastry on a cutting board. Brush with egg, then sprinkle with rosemary, Italian parsley, and basil. Top with second sheet of puff pastry to make a sandwich. Place puff pastry in a 10" fluted tart pan or 12 x 18" cookie sheet, pressing down to fit it into the pan. If using a tart pan, roll pin over the top of the tart pan, cutting off the excess dough, and use the extra dough to patch any areas. Prick the bottom of the tart with a fork several times. Bake for 15 minutes, or until risen and golden brown. Meanwhile, in a large sauté pan, heat oil over medium heat. Add onions- it will seem like a lot of onions, but they will melt down as they caramelize. Cook over medium for about 15 minutes, or until soft and caramel in color. Add chopped olives, anchovies and cream. Let the cream reduce by half. Salt and pepper to taste. Add onion/ olive/ cream mixture on top of puff pastry, then bake for an additional 10 minutes. Let cool slightly. Remove the outer rim of the tart pan, and cut with a pizza cutter in to 2" wedges. Makes about 12 slices. Makes about 8 cream puffs. RECIPES RECIPES 38 39 Eclairs/Cream Puffs Default Mode and Temperature: Pure Convection™/325˚ Suggested Time: 25-30 minutes Tips: Use cookie sheet; Use rack position 2. For two sheets, use rack positions 2 and 4. For three sheets, use rack positions 1, 3, and 5. Increase time 10-15 minutes. Path to reach this function: DACOR GUIDE-BAKERY-PASTRIES-#4 Éclair/ Cream Puffs Puff Pastry Default Mode and Temperature: Pure Convection Bake/350˚F Suggested Time: 12-15 minutes Tips: Use cookie sheet. Use rack position 2. For two sheets, use rack positions 2 and 4. For three sheets, use rack positions 1, 3, and 5. Increase time 10-15 minutes. Path to reach this function: DACOR GUIDE-BAKERY-PASTRIES-#5 Puff Pastry Type of puff pastry: Puff pastry comes frozen in sheets and preformed “cups” at your local grocery stores. You can also make your own puff pastry. The cooking guide function will work for either of these. Cream Puffs with Chocolate Pastry Cream FOR CREAM PUFFS CHOCOLATE PASTRY CREAM 1 cup water 1 cup granulated sugar 1⁄ 2 2 Tablespoons all purpose flour cup unsalted butter, cut into cubes 1⁄ 4 cup granulated sugar Pinch of salt 1⁄ 2 teaspoon vanilla extract 2 cups whole milk 1 cup all purpose flour 2 ounces chopped semisweet chocolate 4 large eggs 6 egg yolks 1 egg white, lightly beaten 1⁄ 4 cup whipping cream 6 ounces semisweet chocolate, chopped 1 Tablespoon unsalted butter Puff Pastry Basic Recipe 2 1⁄ 2 cups all purpose flour 1 cup cold water 1 cup butter 1⁄ 2 1 teaspoon salt 2 cups butter, softened cup flour Place bread flour and butter in a large electric mixing bowl with a paddle attachment. Mix at low speed until well blended. Dissolve the salt in cold water. Add to flour/ butter mixture and mix at low speed until a soft dough forms. Remove dough, wrap in plastic wrap, and place in the refrigerator for 20 minutes. Dust a cutting board with flour. Roll dough into a 12 x 8" rectangle, about 1⁄ 2 " thick. Spread 2 cups of softened butter onto rolled-out dough. Take the two ends of the dough and fold to the center, then fold up again into a long, skinny, closed “book”. Wrap in plastic and refrigerate for 20 minutes. Roll out the dough again, then fold into a book in the same fashion. Cover and refrigerate again for 20 minutes. Follow this process for a third time. You are creating layers of butter into the dough and this will give the puff pastry maximum rise. After the third roll, remove the puff pastry. Roll to 1⁄ 4" thick, and slice into two pieces. Follow recipe below for baking instructions. Puff pastry can be shaped and baked in many forms. It can be topped with sweet or savory items. The following is a recipe for pissaladiere- a French tart pastry topped with caramelized onions, anchovies, and black olives. Adjust oven rack to position 2. In Dacor Guide, select Eclairs/ Cream Puffs. Allow oven to preheat. For the cream puffs, combine water and butter in a medium saucepan. Bring to a boil. Add sugar and vanilla until dissolved. Add flour all at once, stirring vigorously over medium heat until mixture leaves sides of pan and forms a smooth ball. Remove mixture from heat and cool slightly. Add eggs, one at a time, beating well after each addition. Beat until batter is smooth. Let cool slightly. Spoon batter into pastry bag. Line a baking sheet with parchment paper. Pipe 2-inch rounds, leaving plenty of space between them. Brush with egg white. Bake until puffed and golden brown. Let cool before filling. For the chocolate pastry cream, combine sugar, flour, salt, and milk in saucepan, stirring constantly until candy thermometer reaches 170˚. Remove from heat and set aside. Put egg yolks in double boiler and beat until thick and lemony. While whisking continuously, drizzle in chocolate. When fully incorporated, add flour, salt and milk mixture. Cook until thickened. Let cool. In the bowl of a mixer, whip cream until it reaches full volume. Fold whipped cream into chocolate mixture with a whisk. Refrigerate for about 30 minutes. After Baking: To fill cream puffs, either cut the top off of the cream puff and spoon in chocolate pastry cream, or place the pastry cream in a piping bag fitted with a large star-shaped tip. Insert the tip into the bottom of the cream puff and pipe in filling. Melt together chocolate and unsalted butter. Dip the top of the cream puff in the chocolate and let cool. Cream puffs can be refrigerated for 2-3 days, or frozen for up to a month. PISSALADIERE Use (2) puff pastry sheets from above recipe or 1⁄ 4 cup olive oil 17.3 ounce box of puff pastry sheets, thawed 2 white onions, thinly sliced 1 Tablespoon chopped fresh rosemary 1 (12 ounce) jar Kalamata olives, drained and rough chopped 1 Tablespoon chopped fresh Italian parsley 1 Tablespoon anchovies, mashed 1 Tablespoon chopped fresh basil 1⁄2 1 egg, lightly beaten Salt and black pepper, to taste cup heavy whipping cream Adjust oven rack to position 2. In Dacor Guide, select Puff Pastry. Allow oven to preheat. Place one sheet of puff pastry on a cutting board. Brush with egg, then sprinkle with rosemary, Italian parsley, and basil. Top with second sheet of puff pastry to make a sandwich. Place puff pastry in a 10" fluted tart pan or 12 x 18" cookie sheet, pressing down to fit it into the pan. If using a tart pan, roll pin over the top of the tart pan, cutting off the excess dough, and use the extra dough to patch any areas. Prick the bottom of the tart with a fork several times. Bake for 15 minutes, or until risen and golden brown. Meanwhile, in a large sauté pan, heat oil over medium heat. Add onions- it will seem like a lot of onions, but they will melt down as they caramelize. Cook over medium for about 15 minutes, or until soft and caramel in color. Add chopped olives, anchovies and cream. Let the cream reduce by half. Salt and pepper to taste. Add onion/ olive/ cream mixture on top of puff pastry, then bake for an additional 10 minutes. Let cool slightly. Remove the outer rim of the tart pan, and cut with a pizza cutter in to 2" wedges. Makes about 12 slices. Makes about 8 cream puffs. RECIPES RECIPES 38 39 Turnovers Default Mode and Temperature: Pure Convection™/375˚ Suggested Time: 20-25 minutes Tips: Use cookie sheet. Use rack position 2. For two sheets, use rack positions 2 and 4. For three sheets, use rack positions 1, 3, and 5. Increase time 10-15 minutes. Path to reach this function: DACOR GUIDE-BAKERY-PASTRIES-#6 Turnovers Double-Crusted Fruit Pie Default Mode and Temperature: Convection Bake/375˚ Suggested Time: 45-55 minutes Tips: Use 9" pie dish. For one or two pies, use rack position 2. Path to reach this function: DACOR GUIDE-BAKERY-PASTRIES-#7 Double-Crusted Fruit Pies Types of turnovers: Either homemade or frozen turnovers can be used for this Dacor Guide function. If using homemade, make sure the dough is chilled right before baking. You will get a better puff. Caramel Apple Turnovers Double-Crust Cranberry Apple Pie PASTRY FILLING 3 1⁄ 2 6-7 tart Granny Smith apples cups all purpose flour 2 teaspoons salt 1 tangerine or orange 1 box (17.3 ounces) frozen puff pastry, dough, thawed 1 Tablespoon sugar 3 Tablespoons unsalted butter 3 tart apples, such as Granny Smith, cored peeled and diced into small cubes 1 cup unsalted butter, cut into cubes 3 cups fresh cranberries 1⁄ 4 cup sugar 6 ounces ice cold water with a dash of cider 11⁄ 4 cup sugar 2 Tablespoons unsalted butter vinegar (this prevents the gluten 1 teaspoon ground cinnamon 1 Tablespoon ground cinnamon from developing in the flour) 1⁄ 2 teaspoon ground nutmeg 1⁄ 4 teaspoon salt 1⁄ 2 teaspoon ground cloves 1 egg and 1 Tablespoon water combined and lightly beaten 1 Tablespoon sugar Adjust oven rack to position 2. In Dacor Guide, select Turnover. Allow oven to preheat. In a medium-sized sauté pan, melt butter. Add apples, sugar, cinnamon and salt. Sauté mixture until apples are softened and caramel sauce forms. Allow this mixture to cool. Meanwhile, roll one puff pastry sheet to 1⁄ 8" thickness. Cut into 4" squares. Repeat with other puff pastry sheet. Add about 2 tablespoons of apples to the center of each square. Fold over puff pastry to form a triangle. Crimp edges with a fork to seal. In a small bowl, combine egg with 1-tablespoon water. Brush turnover with egg wash. Place on a rimmed cookie sheet lined with parchment paper and sprayed with non-stick spray. Place in oven and set timer for 20-25 minutes, or until puffed and golden brown. FOR PIE DOUGH Combine flour, salt and sugar in a large mixing bowl. Using a pastry cutter or a fork, cut in cubes of butter until small pieces form (about the size of a pea). Drizzle in cold water and continue to mix until dough just comes together. Wrap in plastic and refrigerate for 30 minutes. Roll out on a floured surface to form (2) 10" circles. Place one of the circles in the bottom of a pie dish. Set the other one aside. FOR FILLING Peel, core and slice apples in 1⁄ 2 " slices. Using a zester, peel the skin from the tangerine. Fine chop the zest, then juice the tangerine. Set aside. In a large sauté pan, melt butter over medium heat. Lightly sauté the apples. Pick through the cranberries to make sure all stems and soft cranberries have been discarded. Add cranberries to sauté pan and cook until they begin to pop. Add tangerine zest and juice, sugar, cinnamon, nutmeg, and cloves. After Baking: Let cool slightly as filling will be hot. Serve warm. Makes 8 turnovers. Variations: Substitute 3 apples for 3 cups of any berries (blueberries, raspberries, boysenberries, etc.) and omit cinnamon. 3 cups of Peaches, apricots, or mangoes can also be substituted for 3 apples. You may also sprinkle the top of the turnover with raw or refined sugar after brushing on the egg wash. Adjust oven rack to position 2. In Dacor Guide, select Double Crusted Fruit Pies. Let mixture cool slightly, then pour into prepared pie dish. Add top crust. Seal the edges together, then cut a few slits into the top crust to vent. Sprinkle remaining sugar on top of the pie. Place pie on a cookie sheet and place in oven. Set timer for 45-55 minutes. Bake until golden brown on the top. After Baking: Let pie cool before slicing. Slice into wedges. Makes about 8 slices. RECIPES RECIPES 40 41 Turnovers Default Mode and Temperature: Pure Convection™/375˚ Suggested Time: 20-25 minutes Tips: Use cookie sheet. Use rack position 2. For two sheets, use rack positions 2 and 4. For three sheets, use rack positions 1, 3, and 5. Increase time 10-15 minutes. Path to reach this function: DACOR GUIDE-BAKERY-PASTRIES-#6 Turnovers Double-Crusted Fruit Pie Default Mode and Temperature: Convection Bake/375˚ Suggested Time: 45-55 minutes Tips: Use 9" pie dish. For one or two pies, use rack position 2. Path to reach this function: DACOR GUIDE-BAKERY-PASTRIES-#7 Double-Crusted Fruit Pies Types of turnovers: Either homemade or frozen turnovers can be used for this Dacor Guide function. If using homemade, make sure the dough is chilled right before baking. You will get a better puff. Caramel Apple Turnovers Double-Crust Cranberry Apple Pie PASTRY FILLING 3 1⁄ 2 6-7 tart Granny Smith apples cups all purpose flour 2 teaspoons salt 1 tangerine or orange 1 box (17.3 ounces) frozen puff pastry, dough, thawed 1 Tablespoon sugar 3 Tablespoons unsalted butter 3 tart apples, such as Granny Smith, cored peeled and diced into small cubes 1 cup unsalted butter, cut into cubes 3 cups fresh cranberries 1⁄ 4 cup sugar 6 ounces ice cold water with a dash of cider 11⁄ 4 cup sugar 2 Tablespoons unsalted butter vinegar (this prevents the gluten 1 teaspoon ground cinnamon 1 Tablespoon ground cinnamon from developing in the flour) 1⁄ 2 teaspoon ground nutmeg 1⁄ 4 teaspoon salt 1⁄ 2 teaspoon ground cloves 1 egg and 1 Tablespoon water combined and lightly beaten 1 Tablespoon sugar Adjust oven rack to position 2. In Dacor Guide, select Turnover. Allow oven to preheat. In a medium-sized sauté pan, melt butter. Add apples, sugar, cinnamon and salt. Sauté mixture until apples are softened and caramel sauce forms. Allow this mixture to cool. Meanwhile, roll one puff pastry sheet to 1⁄ 8" thickness. Cut into 4" squares. Repeat with other puff pastry sheet. Add about 2 tablespoons of apples to the center of each square. Fold over puff pastry to form a triangle. Crimp edges with a fork to seal. In a small bowl, combine egg with 1-tablespoon water. Brush turnover with egg wash. Place on a rimmed cookie sheet lined with parchment paper and sprayed with non-stick spray. Place in oven and set timer for 20-25 minutes, or until puffed and golden brown. FOR PIE DOUGH Combine flour, salt and sugar in a large mixing bowl. Using a pastry cutter or a fork, cut in cubes of butter until small pieces form (about the size of a pea). Drizzle in cold water and continue to mix until dough just comes together. Wrap in plastic and refrigerate for 30 minutes. Roll out on a floured surface to form (2) 10" circles. Place one of the circles in the bottom of a pie dish. Set the other one aside. FOR FILLING Peel, core and slice apples in 1⁄ 2 " slices. Using a zester, peel the skin from the tangerine. Fine chop the zest, then juice the tangerine. Set aside. In a large sauté pan, melt butter over medium heat. Lightly sauté the apples. Pick through the cranberries to make sure all stems and soft cranberries have been discarded. Add cranberries to sauté pan and cook until they begin to pop. Add tangerine zest and juice, sugar, cinnamon, nutmeg, and cloves. After Baking: Let cool slightly as filling will be hot. Serve warm. Makes 8 turnovers. Variations: Substitute 3 apples for 3 cups of any berries (blueberries, raspberries, boysenberries, etc.) and omit cinnamon. 3 cups of Peaches, apricots, or mangoes can also be substituted for 3 apples. You may also sprinkle the top of the turnover with raw or refined sugar after brushing on the egg wash. Adjust oven rack to position 2. In Dacor Guide, select Double Crusted Fruit Pies. Let mixture cool slightly, then pour into prepared pie dish. Add top crust. Seal the edges together, then cut a few slits into the top crust to vent. Sprinkle remaining sugar on top of the pie. Place pie on a cookie sheet and place in oven. Set timer for 45-55 minutes. Bake until golden brown on the top. After Baking: Let pie cool before slicing. Slice into wedges. Makes about 8 slices. RECIPES RECIPES 40 41 Single-Crusted Custard Pie Default Mode and Temperature: Convection Bake/425˚ for 10 min, 350˚ for 25-30 min Suggested Time: 35-40 Minutes Total Tips: Use 9" pie dish. For one or two pies, use rack position 2. Path to Reach this Function: DACOR GUIDE-BAKERY- PASTRIES- #8 Single-Crusted Custard Pies Types of Single-Crusted Custard Pie: Frozen purchased and homemade pies work well on this function. Creamy Pumpkin Pie PIE DOUGH FILLING TOPPING 1 cup all purpose flour 1 (16 ounce) can pumpkin 1 1⁄ 2 cups sour cream 1⁄ 2 cup unsalted butter, cut into cubes 1 (14 ounce) can sweetened 2 Tablespoons sugar 1⁄ 4 cup ice cold water condensed milk 1 teaspoon vanilla 2 eggs, beaten 2 cups pecan halves, to decorate 2 teaspoons pumpkin pie spice or 1 teaspoon cinnamon, 1⁄ 2 teaspoon ginger, 1⁄ 2 teaspoon nutmeg 1⁄ 2 teaspoon salt For the pie crust, combine flour and salt in a mixing bowl. Cut in cubes of butter to form small pieces, about the size of a pea. Drizzle in water. Add just enough until the dough forms a ball. Wrap in plastic and refrigerate for 30 minutes. Roll dough out on a floured surface to fit a 9" round pie dish. Adjust oven rack to position 2. In Dacor Guide, select Single-Crusted Custard Pies. Allow oven to preheat. In a large bowl, whisk together pumpkin pie filling ingredients until well blended. Pour filling in pie crust. Place in oven and set timer for 10 minutes. Bake, then reduce temperature to 350˚. Reset timer for 25-30 minutes. Remove pie from oven and add sour cream topping on top of the pumpkin pie filling: For the sour cream topping, combine sour cream, sugar, and vanilla. Spread on top of pie. Decorate top with pecan halves. Bake for an additional 10 minutes at 350˚. After Baking: Let pie cool and slice into wedges. Serves 8. RECIPES 42 Bakery – Cookies Refrigerated Cookies, 1-2 racks Default Mode and Temperature: Pure Convection™/350˚ Suggested Time: 15-18 minutes Tips: Use cookie sheet. For one sheet, use rack position 2. For sheet two, use rack position 4. Path to reach this function: DACOR GUIDE-BAKERY-COOKIES-#1 Rfrg Cookies, 1-2 Racks Biscotti Default Mode and Temperature: Pure Convection™/350˚ Suggested Time: 15-18 min Tips: Use cookie sheet. For one sheet, use rack position 2. For sheet two, use rack position 4. Path to reach this function: DACOR GUIDE-BAKERY-COOKIES-#1 Rfrg Cookies 1-2 Racks This Dacor Guide function is best used for homemade cookie dough, purchased “Slice and Bake” cookie dough, or purchased “Break and Bake” cookie dough. If the dough is homemade, it is best to refrigerate it for a minimum of 20-30 minutes before baking. This will allow for more consistent results. Lemon Almond Sugar Cookies Almond and Hazelnut Biscotti 4 cups all purpose flour 2 Tablespoons baking powder 1 teaspoon ground cinnamon 1 stick unsalted butter (1⁄ 2 cup) 1⁄ 2 cup hazelnuts, chopped and toasted 1 cup granulated sugar 1⁄ 3 cup almonds, chopped and toasted 2 cups all purpose flour, sifted 5 large eggs, lightly beaten 1⁄ 4 teaspoon salt 1⁄ 2 cup unsalted butter, melted 1⁄ 2 teaspoon baking powder 2 granulated cups sugar 1 Tablespoon lemon zest 1 teaspoon chopped lemon zest 1 large egg, lightly beaten 1 teaspoon chopped orange zest 1 Tablespoon almond extract 8 ounces semi sweet chocolate Juice of 1 lemon 1 cup toasted almonds, finely chopped into a meal (optional) Adjust oven rack to position 2. In Dacor Guide, Select Rfrg Cookies, 1-2 Racks. Allow oven to preheat. Cream together butter and sugar until fluffy. In a small bowl, combine flour, salt, baking powder, and lemon zest. Add to butter mixture and beat well. Add egg, almond extract, and lemon juice. Beat again until well mixed. Stir in almonds. Place dough in the center of plastic wrap. Roll into a log that is about 3-4 inches in diameter. Wrap and chill dough for at least 30 minutes. Slice dough into 1⁄ 4-inch thick slices and place on a greased or parchment-lined cookie sheet. Place in oven and set timer for 15-18 minutes. Bake until lightly golden brown. After Baking: Remove to wire rack to cool. Combine flour, baking powder and cinnamon in a small bowl. Set aside. In a large mixing bowl, combine eggs, melted butter, sugar, lemon zest and orange zest. Add in dry ingredients and toasted nuts to form a thick dough. Turn out onto a greased cookie sheet. Shape into 4 logs that are about 8 x 4 x 3". Place in oven and set timer for 10 minutes. Bake until almost set and browned. Slice pieces out of each log that are 1 x 4 x 3". Lay sideways on a cookie sheet and bake again for 10 minutes. Flip to the other side and bake for 10 minutes. After Baking: Cool completely. In a shallow sauce pan, melt chocolate on a simmer plate over low heat. Dip 1⁄ 2 of biscotti in chocolate and refrigerate to set. Makes about 2 dozen biscotti. Makes about 2 dozen. RECIPES RECIPES 44 45 Refrigerated Cookies, 1-2 racks Default Mode and Temperature: Pure Convection™/350˚ Suggested Time: 15-18 minutes Tips: Use cookie sheet. For one sheet, use rack position 2. For sheet two, use rack position 4. Path to reach this function: DACOR GUIDE-BAKERY-COOKIES-#1 Rfrg Cookies, 1-2 Racks Biscotti Default Mode and Temperature: Pure Convection™/350˚ Suggested Time: 15-18 min Tips: Use cookie sheet. For one sheet, use rack position 2. For sheet two, use rack position 4. Path to reach this function: DACOR GUIDE-BAKERY-COOKIES-#1 Rfrg Cookies 1-2 Racks This Dacor Guide function is best used for homemade cookie dough, purchased “Slice and Bake” cookie dough, or purchased “Break and Bake” cookie dough. If the dough is homemade, it is best to refrigerate it for a minimum of 20-30 minutes before baking. This will allow for more consistent results. Lemon Almond Sugar Cookies Almond and Hazelnut Biscotti 4 cups all purpose flour 2 Tablespoons baking powder 1 teaspoon ground cinnamon 1 stick unsalted butter (1⁄ 2 cup) 1⁄ 2 cup hazelnuts, chopped and toasted 1 cup granulated sugar 1⁄ 3 cup almonds, chopped and toasted 2 cups all purpose flour, sifted 5 large eggs, lightly beaten 1⁄ 4 teaspoon salt 1⁄ 2 cup unsalted butter, melted 1⁄ 2 teaspoon baking powder 2 granulated cups sugar 1 Tablespoon lemon zest 1 teaspoon chopped lemon zest 1 large egg, lightly beaten 1 teaspoon chopped orange zest 1 Tablespoon almond extract 8 ounces semi sweet chocolate Juice of 1 lemon 1 cup toasted almonds, finely chopped into a meal (optional) Adjust oven rack to position 2. In Dacor Guide, Select Rfrg Cookies, 1-2 Racks. Allow oven to preheat. Cream together butter and sugar until fluffy. In a small bowl, combine flour, salt, baking powder, and lemon zest. Add to butter mixture and beat well. Add egg, almond extract, and lemon juice. Beat again until well mixed. Stir in almonds. Place dough in the center of plastic wrap. Roll into a log that is about 3-4 inches in diameter. Wrap and chill dough for at least 30 minutes. Slice dough into 1⁄ 4-inch thick slices and place on a greased or parchment-lined cookie sheet. Place in oven and set timer for 15-18 minutes. Bake until lightly golden brown. After Baking: Remove to wire rack to cool. Combine flour, baking powder and cinnamon in a small bowl. Set aside. In a large mixing bowl, combine eggs, melted butter, sugar, lemon zest and orange zest. Add in dry ingredients and toasted nuts to form a thick dough. Turn out onto a greased cookie sheet. Shape into 4 logs that are about 8 x 4 x 3". Place in oven and set timer for 10 minutes. Bake until almost set and browned. Slice pieces out of each log that are 1 x 4 x 3". Lay sideways on a cookie sheet and bake again for 10 minutes. Flip to the other side and bake for 10 minutes. After Baking: Cool completely. In a shallow sauce pan, melt chocolate on a simmer plate over low heat. Dip 1⁄ 2 of biscotti in chocolate and refrigerate to set. Makes about 2 dozen biscotti. Makes about 2 dozen. RECIPES RECIPES 44 45 Macaroons Refrigerated Cookies, 1-2 racks Default Mode and Temperature: Pure Convection™/350˚ Suggested Time: 15-18 minutes Tips: Use cookie sheet. For one sheet, use rack position 2. For sheet two, use rack position 4. Path to reach this function: DACOR GUIDE-BAKERY-COOKIES-#1 Rfrg Cookies, 1-2 Racks Refrigerated Cookies, 3 racks Default Mode and Temperature: Pure Convection™/350˚ Suggested Time: 15-18 minutes Tips: Use cookie sheet. Use rack positions 1, 3 and 5. Path to reach this function: DACOR GUIDE-BAKERY-COOKIES-#2 Rfrg Cookies, 3 Racks This Dacor Guide function is best used for homemade cookie dough, purchased “Slice and Bake” cookie dough, or purchased “Break and Bake” cookie dough. If the dough is homemade, it is best to refrigerate it for a minimum of 20-30 minutes before baking. This will allow for more consistent results. Chocolate Dipped Macaroons Sally’s Oatmeal Raisin Cookies 5 1⁄ 3 cups sweetened flaked coconut 2⁄ 3 cup granulated sugar 6 Tablespoons all purpose flour 2 cups vegetable shortening 1⁄ 4 teaspoon salt 11⁄ 2 cups packed brown sugar 4 egg whites 11⁄ 2 cups granulated sugar 1 Tablespoon almond extract 2 1⁄ 2 cups flour 8 ounces semisweet chocolate, melted 2 teaspoons baking soda 1 teaspoon salt 1 teaspoon ground cinnamon Adjust oven rack to position 2. In Dacor Guide, select RFRG Cookies, 1-2 racks. Allow oven to preheat. In a large mixing bowl, combine coconut, sugar, flour, and salt. Whisk in egg whites and almond extract. Drop by spoonfuls on a parchment lined cookie sheet. Place in oven and set timer for 15-18 minutes. Bake until the edges are golden brown. After Baking: Remove from cookie sheet and let cool on a wire rack. 1 teaspoon ground allspice 6 cups rolled oats 1 cup raisins 1 teaspoon vanilla extract 4 large eggs In a small saute pan, melt chocolate over low heat. Dip the bottom of the macaroons into melted chocolate. Dip just enough in the chocolate so you can see chocolate around the edge. Gently scrape the bottom against lip of pot to get off excess chocolate. Place on parchment paper. When all the macaroons are dipped, place cookie sheet in the refrigerator to set chocolate. Chill for 1 hour. Makes approximately 3 dozen cookies. 1 cup chopped walnuts Adjust oven racks to positions 1, 3, and 5. In Dacor Guide, select RFRG Cookies, 3 racks. Allow oven to preheat. In a mixer, cream together vegetable shortening, brown sugar and granulated sugar. Add vanilla extract and eggs and beat on low speed. In a small bowl sift together flour, baking soda, salt, cinnamon and allspice. Gradually add to the mixer. Mix until combined. Stir in rolled oats, raisins and walnuts. Refrigerate mixing bowl of dough for about 30 minutes. Drop by rounded tablespoonfuls on 3 lightly greased or parchment-lined cookie sheets. Place in oven and set timer for 15-18 minutes. Bake until light golden in color. After Baking: Allow to cool on the sheet for about 2 minutes, then transfer to a wire rack. Makes about 2 dozen. RECIPES RECIPES 46 47 Macaroons Refrigerated Cookies, 1-2 racks Default Mode and Temperature: Pure Convection™/350˚ Suggested Time: 15-18 minutes Tips: Use cookie sheet. For one sheet, use rack position 2. For sheet two, use rack position 4. Path to reach this function: DACOR GUIDE-BAKERY-COOKIES-#1 Rfrg Cookies, 1-2 Racks Refrigerated Cookies, 3 racks Default Mode and Temperature: Pure Convection™/350˚ Suggested Time: 15-18 minutes Tips: Use cookie sheet. Use rack positions 1, 3 and 5. Path to reach this function: DACOR GUIDE-BAKERY-COOKIES-#2 Rfrg Cookies, 3 Racks This Dacor Guide function is best used for homemade cookie dough, purchased “Slice and Bake” cookie dough, or purchased “Break and Bake” cookie dough. If the dough is homemade, it is best to refrigerate it for a minimum of 20-30 minutes before baking. This will allow for more consistent results. Chocolate Dipped Macaroons Sally’s Oatmeal Raisin Cookies 5 1⁄ 3 cups sweetened flaked coconut 2⁄ 3 cup granulated sugar 6 Tablespoons all purpose flour 2 cups vegetable shortening 1⁄ 4 teaspoon salt 11⁄ 2 cups packed brown sugar 4 egg whites 11⁄ 2 cups granulated sugar 1 Tablespoon almond extract 2 1⁄ 2 cups flour 8 ounces semisweet chocolate, melted 2 teaspoons baking soda 1 teaspoon salt 1 teaspoon ground cinnamon Adjust oven rack to position 2. In Dacor Guide, select RFRG Cookies, 1-2 racks. Allow oven to preheat. In a large mixing bowl, combine coconut, sugar, flour, and salt. Whisk in egg whites and almond extract. Drop by spoonfuls on a parchment lined cookie sheet. Place in oven and set timer for 15-18 minutes. Bake until the edges are golden brown. After Baking: Remove from cookie sheet and let cool on a wire rack. 1 teaspoon ground allspice 6 cups rolled oats 1 cup raisins 1 teaspoon vanilla extract 4 large eggs In a small saute pan, melt chocolate over low heat. Dip the bottom of the macaroons into melted chocolate. Dip just enough in the chocolate so you can see chocolate around the edge. Gently scrape the bottom against lip of pot to get off excess chocolate. Place on parchment paper. When all the macaroons are dipped, place cookie sheet in the refrigerator to set chocolate. Chill for 1 hour. Makes approximately 3 dozen cookies. 1 cup chopped walnuts Adjust oven racks to positions 1, 3, and 5. In Dacor Guide, select RFRG Cookies, 3 racks. Allow oven to preheat. In a mixer, cream together vegetable shortening, brown sugar and granulated sugar. Add vanilla extract and eggs and beat on low speed. In a small bowl sift together flour, baking soda, salt, cinnamon and allspice. Gradually add to the mixer. Mix until combined. Stir in rolled oats, raisins and walnuts. Refrigerate mixing bowl of dough for about 30 minutes. Drop by rounded tablespoonfuls on 3 lightly greased or parchment-lined cookie sheets. Place in oven and set timer for 15-18 minutes. Bake until light golden in color. After Baking: Allow to cool on the sheet for about 2 minutes, then transfer to a wire rack. Makes about 2 dozen. RECIPES RECIPES 46 47 Refrigerated Cookies, 4 racks Refrigerated Cookies, 5-6 racks Default Mode and Temperature: Pure Convection™/325˚ Suggested Time: 22-25 minutes Tips: Use cookie sheet. Use rack positions 1, 3 and 5 and 6. Path to reach this function: DACOR GUIDE-BAKERY-COOKIES-#3 Rfrg Cookies, 4 Racks Default Mode and Temperature: Pure Convection™/325˚ Suggested Time: 20-25 minutes Tips: Use cookie sheet. For five sheets, use rack positions 1-5. For six sheets, use rack positions 1-6. Path to reach this function: DACOR GUIDE-BAKERY-COOKIES-#4 Rfrg Cookies, 5-6 Racks This Dacor Guide function is best used for either homemade or preformed frozen cookie dough. This Dacor Guide function is best used for homemade cookie dough, purchased “Slice and Bake” cookie dough, or purchased “Break and Bake” cookie dough. If the dough is homemade, it is best to refrigerate it for a minimum of 20-30 minutes before baking. This will allow for more consistent results. Classic Chocolate Chip Cookies Snickerdoodles Since this dough is such a big quantity, you will have to make it in two batches if you have a normal-sized stand mixer. 4 1⁄ 2 cups all purpose flour 2 teaspoons baking soda 1ST BATCH 1 3⁄ 4 cups (3 1⁄ 2 sticks) unsalted butter, slightly softened 2 teaspoons salt 4 2⁄ 3 cups all purpose flour 3 cups granulated sugar 2 cups vegetable shortening or unsalted butter 1 Tablespoon cream of tartar 2 1⁄ 2 Tablespoons light corn syrup 1 1⁄ 2 cups packed brown sugar 2 teaspoon baking soda 3 large eggs 11⁄ 2 cups granulated sugar 3⁄ 4 teaspoon salt 11⁄ 2 teaspoons vanilla extract 2 teaspoons vanilla extract 1⁄ 2 teaspoon ground nutmeg 4 large eggs 4 cups semi sweet chocolate chips 1 cup sugar, combined with 1 1⁄ 2 Tablespoons ground cinnamon, for topping (This will be enough for all 72 cookies) 2 cups chopped nuts (optional) Combine flour, baking soda and salt in a large bowl. Using a large stand-up mixer with the paddle attachment, cream together vegetable shortening, sugar, and brown sugar until creamy. Add eggs one at a time. Add vanilla extract. Gradually beat in flour mixture. Stir in chocolate chips and nuts. Drop by rounded tablespoon onto baking sheet. Refrigerate for a minimum of 30 minutes. To bake, adjust oven racks to position 1, 3, 5, and 6. In Dacor Guide, select RFRG Cookies, 4 racks. Allow oven to preheat. Transfer cookies to ungreased or parchment-lined baking sheet. Place in oven and set timer for 22-25 minutes. Bake until golden brown. After Baking: Cool on baking sheets for a couple of minutes, then transfer cookies to wire rack. Makes about 10 dozen. Place oven racks in all six rack positions. In Dacor Guide, select Rfrg Cookies, 5-6 racks. Allow oven to preheat. In a large bowl, thoroughly stir together the flour, cream of tartar, baking soda, salt and nutmeg; set aside. In the bowl of a large electric mixer on medium speed, beat together the butter, sugar, and corn syrup until well blended and fluffy, about 2 minutes. Add the eggs and vanilla and beat until well blended and smooth. Beat in half of the flour mixture until evenly incorporated. Stir in the remaining flour mixture until evenly incorporated. Let the dough stand for 5-10 minutes, or until firmed up slightly. While the first dough is resting, make the other batch of dough by repeating the instructions to this point. When you are through with both batches, roll portions of the dough into generous 11⁄ 2" balls with lightly greased hands (the dough will be soft). Put the cinnamon-sugar in a shallow bowl. Roll each ball in the cinnamon-sugar. Place on the baking sheets, spacing about 2 3 ⁄ 4 inches apart. They will spread quite a bit (the cookies will be about 4 inches in diameter), so be sure to space them accordingly. For instance, Dacor’s cookie sheets will hold 4 rows of 3, or 12 cookies. Using your hand, slightly pat down the tops of the balls. Place in oven and set timer for 22-25 minutes. Bake the cookies, all 6 racks at one time for 8-11 minutes, or until just light golden brown around the edges. The cookies will flatten, be slightly brown around the edges, and will be chewy inside. After Baking: Let stand for 1-2 minutes before removing them onto a wire rack. Let them cool completely. This recipe makes about one extra sheet of cookies. Bake the last sheet on Rack 3 for 8-11 minutes. Store in an airtight container for up to 10 days or freeze for up to 2 months. Makes about 7 dozen cookies. RECIPES RECIPES 48 49 Frozen Cookie Dough, 1-2 Racks Frozen Cookies, 3 racks Default Mode and Temperature: Pure Convection™/350˚ Suggested Time: 15-18 minutes Tips: Use cookie sheet. For one sheet, use rack position 2. For sheet two, use rack position 4. Path to reach this function: DACOR GUIDE-BAKERY-COOKIES-#5 Frzn Cookies 1-2 Racks Default Mode and Temperature: Pure Convection™/350˚ Suggested Time: 18-20 minutes Tips: Use cookie sheet. Use rack positions 1, 3, and 5. Path to reach this function: DACOR GUIDE-BAKERY-COOKIES-#6 Frzn Cookies, 3 Racks This Dacor Guide function is best used for homemade cookie dough, purchased “Slice and Bake” cookie dough, or purchased “Break and Bake” cookie dough. If the dough is homemade, it is best to refrigerate it for a minimum of 20-30 minutes before baking. This will allow for more consistent results. This Dacor Guide function is best used for either homemade or preformed frozen cookie dough. Sally’s Grandmother’s Ginger Snap Cookies Best-Ever Peanut Butter Chocolate Chip Cookies 11⁄ 2 cups vegetable shortening or unsalted butter 2 cups granulated sugar 11⁄ 4 cup all purpose flour 2 large eggs 3⁄ 4 teaspoon baking soda 1⁄ 2 cup molasses 1⁄ 4 teaspoon salt 4 cups all purpose flour 1⁄ 2 cup unsalted butter, softened 2 teaspoons baking soda 1⁄ 2 cup chunky peanut butter 2 teaspoons ground cinnamon 1⁄ 2 cup granulated sugar 2 teaspoons ground cloves 1⁄ 2 cup brown sugar 2 teaspoons ground ginger 1 large egg 1⁄ 2 teaspoon vanilla extract 1 1⁄ 2 cups semi sweet chocolate chips 1⁄ 2 cup granulated sugar In a large mixing bowl, sift together flour, baking soda, and salt. In a mixing bowl, beat butter for 30 seconds. Add peanut butter, 1⁄ 2 cup sugar, and brown sugar. Add egg and vanilla extract. Add flour mixture to wet mixture and blend thoroughly. Stir in chocolate chips. Shape dough into 1-inch balls. Roll in sugar. Place on ungreased cookie sheet and criss-cross on the top by pressing with tines of a fork. Freeze for a minimum of 30 minutes, up to 1 month. To bake, adjust oven rack to position 2. If using 2 racks, place racks in positions 2 and 4. In Dacor Guide, select FRZN Cookies, 1-2 racks. Allow oven to preheat. Transfer to cookie sheet and place in oven. Set timer for 15-18 minutes. Bake until cooked through and browned. In a mixer, cream together vegetable shortening and sugar. Add in eggs one at a time. Add in molasses. In a small bowl, combine flour, baking soda, cinnamon, cloves, and ginger. Slowly add the flour mixture to the wet mixture. Scrape the sides of the mixture to blend thoroughly. Shape into 1 inch balls. Freeze for a minimum 30 minutes, up to 1 month. To bake, adjust oven rack to positions 1, 3 and 5. In Dacor Guide, select FRZN Cookies, 3 racks. Allow oven to preheat. Spray cookie sheets with nonstick cooking spray. Place on prepared cookie sheets about 2 inches apart. Place in oven and set timer for 15-18 minutes. Bake until golden brown. After Baking: Allow to cool slightly, then remove to a wire baking rack. Makes 3 dozen. After Baking: Cool on a wire rack before serving. Makes about 2 dozen RECIPES RECIPES 50 51 Frozen Cookie Dough, 1-2 Racks Frozen Cookies, 3 racks Default Mode and Temperature: Pure Convection™/350˚ Suggested Time: 15-18 minutes Tips: Use cookie sheet. For one sheet, use rack position 2. For sheet two, use rack position 4. Path to reach this function: DACOR GUIDE-BAKERY-COOKIES-#5 Frzn Cookies 1-2 Racks Default Mode and Temperature: Pure Convection™/350˚ Suggested Time: 18-20 minutes Tips: Use cookie sheet. Use rack positions 1, 3, and 5. Path to reach this function: DACOR GUIDE-BAKERY-COOKIES-#6 Frzn Cookies, 3 Racks This Dacor Guide function is best used for homemade cookie dough, purchased “Slice and Bake” cookie dough, or purchased “Break and Bake” cookie dough. If the dough is homemade, it is best to refrigerate it for a minimum of 20-30 minutes before baking. This will allow for more consistent results. This Dacor Guide function is best used for either homemade or preformed frozen cookie dough. Sally’s Grandmother’s Ginger Snap Cookies Best-Ever Peanut Butter Chocolate Chip Cookies 11⁄ 2 cups vegetable shortening or unsalted butter 2 cups granulated sugar 11⁄ 4 cup all purpose flour 2 large eggs 3⁄ 4 teaspoon baking soda 1⁄ 2 cup molasses 1⁄ 4 teaspoon salt 4 cups all purpose flour 1⁄ 2 cup unsalted butter, softened 2 teaspoons baking soda 1⁄ 2 cup chunky peanut butter 2 teaspoons ground cinnamon 1⁄ 2 cup granulated sugar 2 teaspoons ground cloves 1⁄ 2 cup brown sugar 2 teaspoons ground ginger 1 large egg 1⁄ 2 teaspoon vanilla extract 1 1⁄ 2 cups semi sweet chocolate chips 1⁄ 2 cup granulated sugar In a large mixing bowl, sift together flour, baking soda, and salt. In a mixing bowl, beat butter for 30 seconds. Add peanut butter, 1⁄ 2 cup sugar, and brown sugar. Add egg and vanilla extract. Add flour mixture to wet mixture and blend thoroughly. Stir in chocolate chips. Shape dough into 1-inch balls. Roll in sugar. Place on ungreased cookie sheet and criss-cross on the top by pressing with tines of a fork. Freeze for a minimum of 30 minutes, up to 1 month. To bake, adjust oven rack to position 2. If using 2 racks, place racks in positions 2 and 4. In Dacor Guide, select FRZN Cookies, 1-2 racks. Allow oven to preheat. Transfer to cookie sheet and place in oven. Set timer for 15-18 minutes. Bake until cooked through and browned. In a mixer, cream together vegetable shortening and sugar. Add in eggs one at a time. Add in molasses. In a small bowl, combine flour, baking soda, cinnamon, cloves, and ginger. Slowly add the flour mixture to the wet mixture. Scrape the sides of the mixture to blend thoroughly. Shape into 1 inch balls. Freeze for a minimum 30 minutes, up to 1 month. To bake, adjust oven rack to positions 1, 3 and 5. In Dacor Guide, select FRZN Cookies, 3 racks. Allow oven to preheat. Spray cookie sheets with nonstick cooking spray. Place on prepared cookie sheets about 2 inches apart. Place in oven and set timer for 15-18 minutes. Bake until golden brown. After Baking: Allow to cool slightly, then remove to a wire baking rack. Makes 3 dozen. After Baking: Cool on a wire rack before serving. Makes about 2 dozen RECIPES RECIPES 50 51 Frozen Cookies, 4 racks Frozen Cookies, 5-6 racks Default Mode and Temperature: Pure Convection™/325˚ Suggested Time: 22-25 min Tips: Use cookie sheet. Use rack positions 1, 3, 5, and 6. Path to reach this function: DACOR GUIDE-BAKERY-COOKIES-#7 Frzn Cookies, 4 Racks Default Mode and Temperature: Pure Convection™/325˚ Suggested Time: 25-30 min Tips: Use cookie sheet. For five sheets, use rack positions 1 through 5. For six sheets, use rack positions 1-6. Path to reach this function: DACOR GUIDE-BAKERY-COOKIES-#8 Frzn Cookies, 5-6 Racks This Dacor Guide function is best used for either homemade or preformed frozen cookie dough. This Dacor Guide function is best used for either homemade or preformed frozen cookie dough. Death by Chocolate Cookies Mexican Wedding Cookies 1 1⁄ 3 cups vegetable shortening or butter TOTAL INGREDIENTS TO MIX PER BATCH (3 TIMES) 3 cups packed light brown sugar 4 1⁄ 2 cups unsalted butter 11⁄ 2 cups unsalted butter (2 sticks) 2 Tablespoons water 4 1⁄ 2 cups powdered sugar 11⁄ 2 cups powdered sugar 2 teaspoons vanilla 4 1⁄ 2 cups chopped walnuts 11⁄ 2 cups chopped walnuts 4 large eggs 4 1⁄ 2 Tablespoons vanilla extract 11⁄ 2 Tablespoons vanilla extract 3 cups all purpose flour 9 cups all purpose flour 3 cups all purpose flour 2⁄ 3 cup unsweetened baking cocoa 1⁄ 2 teaspoon baking soda 1 teaspoon salt 2 cups powdered sugar, for dusting after baking 4 cups semi sweet chocolate chips In a mixer using the paddle attachment, beat together first 3 ingredients. Beat until light and fluffy. Add vanilla and eggs to mixer. Combine flour, cocoa, baking soda, and salt in a small bowl. Slowly add dry mixture into creamed mixture. Mix on low speed. Stir in chocolate chips. Drop by rounded tablespoonfuls, 2 inches apart, on ungreased cookie sheet. Freeze cookie dough for 30 minutes up to 1 month. To bake, adjust oven racks to positions 1, 3, 5, and 6. Select FRZN Cookies, 4 racks in Dacor Guide. Bake until set. Do not overbake. Cookies will look soft and moist. After Baking: Cool for 2 minutes before moving them off of cookie sheet. Move onto a baking rack to cool. Since this is such a large amount of cookies, the dough will need to be made in 3 batches. Place 11⁄ 2 cups butter, 11⁄ 2 cups powdered sugar, 11⁄ 2 cups walnuts, 11⁄ 2 Tablespoons vanilla extract, and 3 cups flour in food processor and pulse until it forms a thick dough. Take out and transfer to a bowl. Clean out food processor bowl and blade. Repeat process two more times. Roll dough into 11⁄ 2" balls. Freeze cookie dough for approximately 30 minutes, or up to 1 month. To Bake, adjust oven rack to positions 1-5 or 1-6. Select FRZN Cookies, 5-6 Racks in Dacor Guide. Allow oven to preheat. Place a piece of parchment onto cookie sheet or spray with nonstick spray. Transfer preformed cookie dough on a cookie sheet. Place in oven and set timer for 25-30 minutes. Bake in the oven until brown on the bottom. They will not change much color on the top. After Baking: Allow cookies to cool completely. Place 2 cups powdered sugar in a small bowl. Roll cookies in powdered sugar. Makes 6 dozen. Makes 4 dozen cookies. RECIPES RECIPES 52 53 Frozen Cookies, 4 racks Frozen Cookies, 5-6 racks Default Mode and Temperature: Pure Convection™/325˚ Suggested Time: 22-25 min Tips: Use cookie sheet. Use rack positions 1, 3, 5, and 6. Path to reach this function: DACOR GUIDE-BAKERY-COOKIES-#7 Frzn Cookies, 4 Racks Default Mode and Temperature: Pure Convection™/325˚ Suggested Time: 25-30 min Tips: Use cookie sheet. For five sheets, use rack positions 1 through 5. For six sheets, use rack positions 1-6. Path to reach this function: DACOR GUIDE-BAKERY-COOKIES-#8 Frzn Cookies, 5-6 Racks This Dacor Guide function is best used for either homemade or preformed frozen cookie dough. This Dacor Guide function is best used for either homemade or preformed frozen cookie dough. Death by Chocolate Cookies Mexican Wedding Cookies 1 1⁄ 3 cups vegetable shortening or butter TOTAL INGREDIENTS TO MIX PER BATCH (3 TIMES) 3 cups packed light brown sugar 4 1⁄ 2 cups unsalted butter 11⁄ 2 cups unsalted butter (2 sticks) 2 Tablespoons water 4 1⁄ 2 cups powdered sugar 11⁄ 2 cups powdered sugar 2 teaspoons vanilla 4 1⁄ 2 cups chopped walnuts 11⁄ 2 cups chopped walnuts 4 large eggs 4 1⁄ 2 Tablespoons vanilla extract 11⁄ 2 Tablespoons vanilla extract 3 cups all purpose flour 9 cups all purpose flour 3 cups all purpose flour 2⁄ 3 cup unsweetened baking cocoa 1⁄ 2 teaspoon baking soda 1 teaspoon salt 2 cups powdered sugar, for dusting after baking 4 cups semi sweet chocolate chips In a mixer using the paddle attachment, beat together first 3 ingredients. Beat until light and fluffy. Add vanilla and eggs to mixer. Combine flour, cocoa, baking soda, and salt in a small bowl. Slowly add dry mixture into creamed mixture. Mix on low speed. Stir in chocolate chips. Drop by rounded tablespoonfuls, 2 inches apart, on ungreased cookie sheet. Freeze cookie dough for 30 minutes up to 1 month. To bake, adjust oven racks to positions 1, 3, 5, and 6. Select FRZN Cookies, 4 racks in Dacor Guide. Bake until set. Do not overbake. Cookies will look soft and moist. After Baking: Cool for 2 minutes before moving them off of cookie sheet. Move onto a baking rack to cool. Since this is such a large amount of cookies, the dough will need to be made in 3 batches. Place 11⁄ 2 cups butter, 11⁄ 2 cups powdered sugar, 11⁄ 2 cups walnuts, 11⁄ 2 Tablespoons vanilla extract, and 3 cups flour in food processor and pulse until it forms a thick dough. Take out and transfer to a bowl. Clean out food processor bowl and blade. Repeat process two more times. Roll dough into 11⁄ 2" balls. Freeze cookie dough for approximately 30 minutes, or up to 1 month. To Bake, adjust oven rack to positions 1-5 or 1-6. Select FRZN Cookies, 5-6 Racks in Dacor Guide. Allow oven to preheat. Place a piece of parchment onto cookie sheet or spray with nonstick spray. Transfer preformed cookie dough on a cookie sheet. Place in oven and set timer for 25-30 minutes. Bake in the oven until brown on the bottom. They will not change much color on the top. After Baking: Allow cookies to cool completely. Place 2 cups powdered sugar in a small bowl. Roll cookies in powdered sugar. Makes 6 dozen. Makes 4 dozen cookies. RECIPES RECIPES 52 53 Bagels Bakery – Breads 1 Default Mode and Temperature: Surround Convection Bake/425˚F Suggested Time: 18-20 minutes Tips: Use cookie sheet. Use rack position 2. For two sheets, use rack positions 2 and 4. Path to reach this function: DACOR GUIDE-BAKERY-BREADS 1-#1 Bagels Types of Bagels: The Dacor guide is for uncooked, homemade bagels. Bagels – Basic Recipe 2 cups warm water 1 Tablespoon active dry yeast 6-7 cups bread flour 2 ounces plus 1 cup malt syrup (this can be found at health food stores) 1 Tablespoon salt 2 Tablespoons vegetable oil 2 Tablespoons of any of the following toppings: poppy seeds, dried onions, sesame seeds, etc. In a large mixer, combine warm water and yeast. Allow to bubble for 5 minutes. Add in flour, malt syrup, salt and oil. Knead the dough for 8-10 minutes using a dough hook. Allow dough to Proof in the oven for 1 hour or until doubled in size. Tear off a small section of dough. Shape into a 4" flat circle. Poke your finger through the center of the circle and “spin” the circle on a lightly floured surface to make the traditional doughnut shaped bagel. Place bagels on a cookie sheet about 1 inch apart from each other. Allow bagels to proof for an additional 30 minutes. Bring 1 gallon of water with 1 cup malt syrup to a boil. Drop bagels in malt solution and boil for 1 minute. Remove and place on cookie sheet, again about 1 inch apart. Sprinkle with sesame seeds, dried onions, poppy seeds, or coarse salt. Adjust oven rack to position 2. In Dacor Guide, select Bagels. Allow oven to preheat. Place in oven on rack position 2 and bake for 10 minutes, then flip bagels over and bake for an additional 10 minutes. After Baking: Remove bagels from pan and cool on a wire rack. Store completely cooled bagels in an airtight plastic bag for 2-3 days. Bagels can also be frozen in the same way for up to 1 month. Makes 1 dozen bagels. RECIPES 55 Cinnamon Rolls Croissants Default Mode and Temperature: Pure Convection™/325˚ F Suggested Time: 20-25 minutes Tips: Use cookie sheet. Use rack position 2. For two sheets, use rack positions 2 and 4. For three sheets, use rack positions 1,3, and 5. For multiple racks, add 5-10 minutes Path to reach this function: DACOR GUIDE-BAKERY-BREADS 1-#2 Cinnamon Rolls Cooking Guide Default Mode and Temperature: Pure Convection™/350˚. Suggested Time: 10-15 minutes Tips: Use cookie sheet. For one sheet, use rack position 2. For two sheets, use rack positions 2 and 4. For three sheets, use rack positions 1, 3, and 5. For multiple racks, add 5-10 minutes. Path to reach this function: DACOR GUIDE-BAKERY-BREADS 1-#3 Croissants Types of Cinnamon Rolls: This function will work for frozen uncooked, refrigerated, and homemade cinnamon rolls. Types of croissants: Use either canned refrigerated crescent rolls or homemade croissants for this cooking guide function. Depending on the size of the homemade croissants, more time may need to be added. Carolyn’s Cinnamon Rolls with Creamylicious Frosting Croissants – Basic Recipe CINNAMON ROLLS FILLING CREAMYLICIOUS FROSTING 11⁄ 2 cups milk, scalded 1 cup butter, softened 1⁄ 2 cup unsalted butter 4 cups milk 1 cup melted margarine 1 cup packed brown sugar (1) 8 ounce package cream cheese 1 Tablespoon dry active yeast 1 package dry active yeast dissolved in 1 Tablespoon ground cinnamon dash of salt 1 Tablespoon granulated sugar 1⁄ 2 cup warm water plus 2 teaspoons sugar 1 cup nuts or raisins (optional) 2 teaspoons vanilla 6-7 cups bread flour 1⁄ 4 cup granulated sugar 3 cups powdered sugar 1 Tablespoon salt 2 teaspoons salt 2⁄ 3 (5 ounce) can evaportated milk, 6 Tablespoons unsalted butter, soft 2 large eggs more if needed 2 cups unsalted butter, softened 5 cups all purpose flour Egg wash: 1 egg, beaten Adjust oven rack to position 2. Preheat oven on Proof mode at 100˚. In a large mixing bowl, combine scalded milk, melted margarine, yeast mixture, sugar, salt and eggs. Add flour 1 cup at a time until dough forms. Knead dough for about 10 minutes. Cover in plastic wrap and place in oven Proof mode for about 1 hour, or until doubled in size. In Dacor Guide, select Cinnamon Rolls. Allow oven to preheat. Remove dough to flat surface and roll to 1⁄ 4" thick. Spread with softened butter, then sprinkle with brown sugar and cinnamon. Add nuts and/or raisins. Roll dough into jellyroll. Slice into 1-inch cinnamon rolls. Place on lightly greased cookie sheet and smash lightly with hand. Place in oven and set timer for 20-25 minutes. Bake until golden brown and puffed. In a small saucepan, scald milk. Allow to cool to lukewarm and dissolve yeast. Add sugar. Allow to bubble for 5 minutes. Add bread flour, salt, and 6 Tablespoons butter. Stir until dough comes together and forms a smooth mixture (do not knead). Roll dough out on a floured surface into a large rectangle that is about 1⁄ 2 inch thick. Spread 2 cup softened butter onto dough, covering up to the end. Fold the dough widthwise into thirds (into a book). Cover with plastic wrap and refrigerate for 30 minutes. Repeat “book” process three times by rolling out into large rectangle, then folding into thirds and refrigerating dough. After Baking: Remove from cookie sheet and cool on wire rack. For frosting, combine all ingredients in a large mixing bowl. Using an offset spatula, spread a generous amount of frosting on top. Makes about 3 dozen rolls. Adjust oven rack to position 2. Press PROOF on wall oven. After the last “booking,” roll the dough into a large rectangle and brush with egg wash. Proof in oven for about 1 hour. Remove dough and cancel proof setting. Select Croissants in Dacor Guide. Allow oven to preheat. Slice the dough into half lengthwise. Using a pizza cutter, cut dough into large triangles by cutting from one corner diagonally up, then diagonally down. Continue this zig-zag cutting pattern across the entire rectangle. To roll the individual croissants, roll from the wide end to the point. Stretch the dough slightly as you roll. Bend the roll into a crescent shape and tuck the point underneath the roll. Place on a baking sheet. Brush with egg wash. Place in oven and set timer for 10-15 minutes. Bake until golden brown in color. After Baking: Remove croissants from pan and cool on a wire rack. Croissants can be frozen in an airtight bag for up to 1 month. Variations: Chocolate Croissants: Sprinkle 11⁄ 2 Tablespoons bittersweet chocolate chips on triangles before rolling them. Bake as instructed above. RECIPES RECIPES 56 57 Cinnamon Rolls Croissants Default Mode and Temperature: Pure Convection™/325˚ F Suggested Time: 20-25 minutes Tips: Use cookie sheet. Use rack position 2. For two sheets, use rack positions 2 and 4. For three sheets, use rack positions 1,3, and 5. For multiple racks, add 5-10 minutes Path to reach this function: DACOR GUIDE-BAKERY-BREADS 1-#2 Cinnamon Rolls Cooking Guide Default Mode and Temperature: Pure Convection™/350˚. Suggested Time: 10-15 minutes Tips: Use cookie sheet. For one sheet, use rack position 2. For two sheets, use rack positions 2 and 4. For three sheets, use rack positions 1, 3, and 5. For multiple racks, add 5-10 minutes. Path to reach this function: DACOR GUIDE-BAKERY-BREADS 1-#3 Croissants Types of Cinnamon Rolls: This function will work for frozen uncooked, refrigerated, and homemade cinnamon rolls. Types of croissants: Use either canned refrigerated crescent rolls or homemade croissants for this cooking guide function. Depending on the size of the homemade croissants, more time may need to be added. Carolyn’s Cinnamon Rolls with Creamylicious Frosting Croissants – Basic Recipe CINNAMON ROLLS FILLING CREAMYLICIOUS FROSTING 11⁄ 2 cups milk, scalded 1 cup butter, softened 1⁄ 2 cup unsalted butter 4 cups milk 1 cup melted margarine 1 cup packed brown sugar (1) 8 ounce package cream cheese 1 Tablespoon dry active yeast 1 package dry active yeast dissolved in 1 Tablespoon ground cinnamon dash of salt 1 Tablespoon granulated sugar 1⁄ 2 cup warm water plus 2 teaspoons sugar 1 cup nuts or raisins (optional) 2 teaspoons vanilla 6-7 cups bread flour 1⁄ 4 cup granulated sugar 3 cups powdered sugar 1 Tablespoon salt 2 teaspoons salt 2⁄ 3 (5 ounce) can evaportated milk, 6 Tablespoons unsalted butter, soft 2 large eggs more if needed 2 cups unsalted butter, softened 5 cups all purpose flour Egg wash: 1 egg, beaten Adjust oven rack to position 2. Preheat oven on Proof mode at 100˚. In a large mixing bowl, combine scalded milk, melted margarine, yeast mixture, sugar, salt and eggs. Add flour 1 cup at a time until dough forms. Knead dough for about 10 minutes. Cover in plastic wrap and place in oven Proof mode for about 1 hour, or until doubled in size. In Dacor Guide, select Cinnamon Rolls. Allow oven to preheat. Remove dough to flat surface and roll to 1⁄ 4" thick. Spread with softened butter, then sprinkle with brown sugar and cinnamon. Add nuts and/or raisins. Roll dough into jellyroll. Slice into 1-inch cinnamon rolls. Place on lightly greased cookie sheet and smash lightly with hand. Place in oven and set timer for 20-25 minutes. Bake until golden brown and puffed. In a small saucepan, scald milk. Allow to cool to lukewarm and dissolve yeast. Add sugar. Allow to bubble for 5 minutes. Add bread flour, salt, and 6 Tablespoons butter. Stir until dough comes together and forms a smooth mixture (do not knead). Roll dough out on a floured surface into a large rectangle that is about 1⁄ 2 inch thick. Spread 2 cup softened butter onto dough, covering up to the end. Fold the dough widthwise into thirds (into a book). Cover with plastic wrap and refrigerate for 30 minutes. Repeat “book” process three times by rolling out into large rectangle, then folding into thirds and refrigerating dough. After Baking: Remove from cookie sheet and cool on wire rack. For frosting, combine all ingredients in a large mixing bowl. Using an offset spatula, spread a generous amount of frosting on top. Makes about 3 dozen rolls. Adjust oven rack to position 2. Press PROOF on wall oven. After the last “booking,” roll the dough into a large rectangle and brush with egg wash. Proof in oven for about 1 hour. Remove dough and cancel proof setting. Select Croissants in Dacor Guide. Allow oven to preheat. Slice the dough into half lengthwise. Using a pizza cutter, cut dough into large triangles by cutting from one corner diagonally up, then diagonally down. Continue this zig-zag cutting pattern across the entire rectangle. To roll the individual croissants, roll from the wide end to the point. Stretch the dough slightly as you roll. Bend the roll into a crescent shape and tuck the point underneath the roll. Place on a baking sheet. Brush with egg wash. Place in oven and set timer for 10-15 minutes. Bake until golden brown in color. After Baking: Remove croissants from pan and cool on a wire rack. Croissants can be frozen in an airtight bag for up to 1 month. Variations: Chocolate Croissants: Sprinkle 11⁄ 2 Tablespoons bittersweet chocolate chips on triangles before rolling them. Bake as instructed above. RECIPES RECIPES 56 57 Sweet Breads, Stollen Yeast Breads, Free-Form Cooking Guide Default Mode and Temperature: Pure Convection™/350˚. Suggested Time: 25-30 minutes Tips: Use cookie sheet. For one sheet, use rack position 2. For two sheets, use rack positions 2 and 4. For three sheets, use rack positions 1, 3, and 5. For multiple racks, add 5-10 minutes. Path to reach this function: DACOR GUIDE-BAKERY-BREADS 1-# 4 Sweet Breads, Stollen Cooking Guide Default Mode and Temperature: Pure Convection/350˚F Suggested Time: 30-35 minutes Tips: Use cookie sheet. For one sheet, use rack position 2. For two sheets, use rack positions 2 and 4. For three sheets, use rack positions 1, 3, and 5. For multiple racks, add 5-10 minutes. Path to reach this function: DACOR GUIDE-BAKERY-BREADS 1-#5 Yeast Breads Free Form Types of Sweet Breads: This function is intended for homemade yeasted sweet breads This Dacor Guide function is best used for homemade, refrigerated- canned, or frozen uncooked loaves that will be placed on a cookie sheet to bake rather than a loaf pan. Old-Fashioned Stollen with Almonds French Baguettes SPONGE DOUGH 11⁄ 3 cups plus 1 Tablespoon lukewarm milk 3 1⁄ 2-4 cups all purpose flour 11⁄ 2 teaspoon granulated sugar 11⁄ 3 cups dried cranberries 2 cups warm water (105-115˚) 1 package active dry yeast 1⁄ 3 cup chopped dried candied ginger 1 teaspoon granulated sugar 2 2⁄ 3 cups all purpose flour 1⁄ 3 cup chopped dried apricots 5 1⁄ 2-6 cups all purpose flour 1 cup unsalted butter, room temperature 11⁄ 2 teaspoon salt 1 cup granulated sugar Cornmeal, as needed 2 large eggs Egg wash: 1 egg white plus 1 teaspoon water, beaten 2 packages active dry yeast 1 Tablespoon ground cardamom 1 teaspoon vanilla extract 1⁄ 2 teaspoon salt Egg wash: 1 egg plus 1 teaspoon water, beaten 1 cup sliced almonds Preheat oven on Proof mode at 100˚. Lightly oil a large mixing bowl. Add dough, turning to coat. Cover bowl with plastic wrap and place in oven on proof mode until doubled in volume, about 1 hour. Grease cookie sheet. Punch down dough. Divide dough in half. Pat each half into a 10 x 16" oval. Fold in half lengthwise; pat gently. Place on prepared cookie sheet. Cover and let rise in oven on proof mode for about 30 minutes. Adjust oven rack to position 2. In Dacor Guide, select Sweet Breads/ Stollen. Allow oven to preheat. Brush each loaf with egg wash and sprinkle sliced almonds on top. Place in oven and set timer for 25-30 minutes. Bake loaves until they are golden and sound hollow when tapped on the bottom, about 1 hour. Combine yeast and warm water in the bowl of an electric mixer with dough hook attachment. Add sugar and stir. Allow mixture to become foamy, about 5 minutes. Add flour mix for 7-8 minutes, or until soft dough forms. Add salt. Place in large greased mixing bowl and cover with plastic wrap. Set oven on proof at 100˚. Let rise in oven, covered, for 1 hour or doubled in size. Turn out and divide dough in half. Let rest 10 minutes. Line baking sheet with cornmeal. Roll each dough half into 12-inch by 12-inch rectangle then roll up long ways, pinching to prevent air pockets. Seal edges. Put seam side down on baking sheet. Make 3 diagonal slashes across the top of the baguette. In a small bowl, combine egg white and water. Lightly brush on bread. Let rise for 30-45 minutes in oven on proof setting again until nearly double in size. Remove dough from oven. In Dacor Guide, select Yeast Dough, Free-form. Allow oven to preheat. When preheat is over, place bread in oven. Set timer for 15 minutes. Brush again with egg white mixture. Continue baking 15 to 20 minutes or until bread sounds hollow when tapped on the bottom. After Baking: Remove bread from pan and cool on wire rack. Slice and serve warm or freeze for up to 1 month. Makes 2 baguettes. After Baking: Transfer to rack and cool slightly. Slice into 1⁄ 2-inch pieces and serve warm. Makes 2 loaves. RECIPES RECIPES 58 59 Sweet Breads, Stollen Yeast Breads, Free-Form Cooking Guide Default Mode and Temperature: Pure Convection™/350˚. Suggested Time: 25-30 minutes Tips: Use cookie sheet. For one sheet, use rack position 2. For two sheets, use rack positions 2 and 4. For three sheets, use rack positions 1, 3, and 5. For multiple racks, add 5-10 minutes. Path to reach this function: DACOR GUIDE-BAKERY-BREADS 1-# 4 Sweet Breads, Stollen Cooking Guide Default Mode and Temperature: Pure Convection/350˚F Suggested Time: 30-35 minutes Tips: Use cookie sheet. For one sheet, use rack position 2. For two sheets, use rack positions 2 and 4. For three sheets, use rack positions 1, 3, and 5. For multiple racks, add 5-10 minutes. Path to reach this function: DACOR GUIDE-BAKERY-BREADS 1-#5 Yeast Breads Free Form Types of Sweet Breads: This function is intended for homemade yeasted sweet breads This Dacor Guide function is best used for homemade, refrigerated- canned, or frozen uncooked loaves that will be placed on a cookie sheet to bake rather than a loaf pan. Old-Fashioned Stollen with Almonds French Baguettes SPONGE DOUGH 11⁄ 3 cups plus 1 Tablespoon lukewarm milk 3 1⁄ 2-4 cups all purpose flour 11⁄ 2 teaspoon granulated sugar 11⁄ 3 cups dried cranberries 2 cups warm water (105-115˚) 1 package active dry yeast 1⁄ 3 cup chopped dried candied ginger 1 teaspoon granulated sugar 2 2⁄ 3 cups all purpose flour 1⁄ 3 cup chopped dried apricots 5 1⁄ 2-6 cups all purpose flour 1 cup unsalted butter, room temperature 11⁄ 2 teaspoon salt 1 cup granulated sugar Cornmeal, as needed 2 large eggs Egg wash: 1 egg white plus 1 teaspoon water, beaten 2 packages active dry yeast 1 Tablespoon ground cardamom 1 teaspoon vanilla extract 1⁄ 2 teaspoon salt Egg wash: 1 egg plus 1 teaspoon water, beaten 1 cup sliced almonds Preheat oven on Proof mode at 100˚. Lightly oil a large mixing bowl. Add dough, turning to coat. Cover bowl with plastic wrap and place in oven on proof mode until doubled in volume, about 1 hour. Grease cookie sheet. Punch down dough. Divide dough in half. Pat each half into a 10 x 16" oval. Fold in half lengthwise; pat gently. Place on prepared cookie sheet. Cover and let rise in oven on proof mode for about 30 minutes. Adjust oven rack to position 2. In Dacor Guide, select Sweet Breads/ Stollen. Allow oven to preheat. Brush each loaf with egg wash and sprinkle sliced almonds on top. Place in oven and set timer for 25-30 minutes. Bake loaves until they are golden and sound hollow when tapped on the bottom, about 1 hour. Combine yeast and warm water in the bowl of an electric mixer with dough hook attachment. Add sugar and stir. Allow mixture to become foamy, about 5 minutes. Add flour mix for 7-8 minutes, or until soft dough forms. Add salt. Place in large greased mixing bowl and cover with plastic wrap. Set oven on proof at 100˚. Let rise in oven, covered, for 1 hour or doubled in size. Turn out and divide dough in half. Let rest 10 minutes. Line baking sheet with cornmeal. Roll each dough half into 12-inch by 12-inch rectangle then roll up long ways, pinching to prevent air pockets. Seal edges. Put seam side down on baking sheet. Make 3 diagonal slashes across the top of the baguette. In a small bowl, combine egg white and water. Lightly brush on bread. Let rise for 30-45 minutes in oven on proof setting again until nearly double in size. Remove dough from oven. In Dacor Guide, select Yeast Dough, Free-form. Allow oven to preheat. When preheat is over, place bread in oven. Set timer for 15 minutes. Brush again with egg white mixture. Continue baking 15 to 20 minutes or until bread sounds hollow when tapped on the bottom. After Baking: Remove bread from pan and cool on wire rack. Slice and serve warm or freeze for up to 1 month. Makes 2 baguettes. After Baking: Transfer to rack and cool slightly. Slice into 1⁄ 2-inch pieces and serve warm. Makes 2 loaves. RECIPES RECIPES 58 59 Yeast Rolls Cooking Guide Default Mode and Temperature: Pure Convection/350˚F Suggested Time: 20-25 minutes Tips: Use cookie sheet. For one sheet, use rack position 2. For two sheets, use rack positions 2 and 4. For three sheets, use rack positions 1, 3, and 5. For multiple racks, add 5-10 minutes. Path to reach this function: DACOR GUIDE-BAKERY-BREADS 1-#6 Yeast Rolls Yeast Bread in Loaf Pan Cooking Guide Default Mode and Temperature: Pure Convection™ /325˚F Suggested Time: 25-30 minutes Tips: Use 9 x 5 loaf pans. Use rack position 2. Path to reach this function: DACOR GUIDE-BAKERY-BREADS 1-#7 Yeast Bread in Loaf pan Types of Yeast Dough: This function can be used for frozen loaves that have been thawed and proofed or homemade yeast loaves. Types of Yeast rolls: This function can be used for frozen yeast rolls that have been thawed and proofed or homemade yeast rolls. Honey Wheat Bread Mrs. Gleason’s Homemade Yeast Rolls 21⁄ 4 cups warm water (105-115˚) 2 packages active dry yeast 1⁄ 2 cup honey 2 cups lukewarm water (between 95-105˚) 3 Tablespoons packed brown sugar 1⁄ 2 cup granulated sugar 2 packages active dry yeast 61⁄ 2-7 cups all purpose flour 1 cup instant nonfat dry milk 11⁄ 2 teaspoons salt 2 Tablespoons unsalted butter, melted and cooled 1 large egg, room temperature 1 large egg, lightly beaten 1⁄ 4 cup plus 2 Tablespoons unsalted butter, softened 1 teaspoon salt 2 cups bread flour 5 to 6 cups whole wheat flour Preheat oven on Proof mode at 100˚. Combine dry yeast and lukewarm water in a large mixing bowl. Let sit for 10 minutes or until it becomes foamy and yeast and sugar dissolve. Add 2 cups of flour and salt. Add 1⁄ 4 cup butter and egg. Beat in remaining flour until smooth. Knead for 10 minutes on a floured surface. Put dough into a greased bowl and cover with a damp cloth. Place in oven and allow to rise for 1 hour before baking. Remove dough, but leave oven on in Proof mode. Shape into 2-3 inch balls for rolls. Place on two greased cookie sheets, spacing them about 1" apart from each other. Brush rolls with 2 tablespoons melted butter. Place in oven again for 30 minutes before baking. Remove dough and press CANCEL/SECURE. Select Yeast Rolls from Dacor Guide. Allow oven to preheat. Place in oven and set timer for 20-25 minutes. Bake until golden brown. After Baking: Remove rolls from cookie sheet and cool on wire rack. Serve warm. Makes about 2 dozen rolls. Adjust oven rack to position 2. Preheat oven to Proof mode at 100˚. In a large mixer with dough hook attachment, combine warm water, honey, brown sugar and yeast. Mix lightly and let sit until bubbly, about 5 minutes. Stir in nonfat dry milk, butter, and egg. Turn mixer on low to mix. Add bread flour and salt. Scrape down the sides of the bowl with a rubber spatula. Add enough wheat flour to make a soft dough. Knead in the mixer for 7-8 minutes, or turn dough out onto a floured surface and knead by hand for 10 minutes. The dough should be smooth and elastic. Place in greased bowl, lightly oil the top of the dough and cover. Let rise in oven’s proof mode for at least 1 hour or until doubled in size. Press CANCEL/SECURE. In Dacor Guide, select Yeast Bread in Loaf Pan. Allow oven to preheat. Punch down dough and place on a floured surface. Divide dough in half. Roll half of the dough with a rolling pin into an 8 x 13 x 1" rectangle. Roll dough from the 8" side lengthwise, as if making a jellyroll, until a loaf forms. Press to release air bubbles and pinch edges to seal. Repeat with other half of dough. Place loaves seam side down in two greased 9 x 5" loaf pans. Place in oven and set timer for 25-30 minutes. Bake until loaves rise and brown, and bread sounds hollow when tapped on the bottom. After Baking: Remove from loaf pan and cool on baking rack- this will prevent the bottom from becoming soggy. Let cool and slice. Makes 2 loaves. RECIPES RECIPES 60 61 Yeast Rolls Cooking Guide Default Mode and Temperature: Pure Convection/350˚F Suggested Time: 20-25 minutes Tips: Use cookie sheet. For one sheet, use rack position 2. For two sheets, use rack positions 2 and 4. For three sheets, use rack positions 1, 3, and 5. For multiple racks, add 5-10 minutes. Path to reach this function: DACOR GUIDE-BAKERY-BREADS 1-#6 Yeast Rolls Yeast Bread in Loaf Pan Cooking Guide Default Mode and Temperature: Pure Convection™ /325˚F Suggested Time: 25-30 minutes Tips: Use 9 x 5 loaf pans. Use rack position 2. Path to reach this function: DACOR GUIDE-BAKERY-BREADS 1-#7 Yeast Bread in Loaf pan Types of Yeast Dough: This function can be used for frozen loaves that have been thawed and proofed or homemade yeast loaves. Types of Yeast rolls: This function can be used for frozen yeast rolls that have been thawed and proofed or homemade yeast rolls. Honey Wheat Bread Mrs. Gleason’s Homemade Yeast Rolls 21⁄ 4 cups warm water (105-115˚) 2 packages active dry yeast 1⁄ 2 cup honey 2 cups lukewarm water (between 95-105˚) 3 Tablespoons packed brown sugar 1⁄ 2 cup granulated sugar 2 packages active dry yeast 61⁄ 2-7 cups all purpose flour 1 cup instant nonfat dry milk 11⁄ 2 teaspoons salt 2 Tablespoons unsalted butter, melted and cooled 1 large egg, room temperature 1 large egg, lightly beaten 1⁄ 4 cup plus 2 Tablespoons unsalted butter, softened 1 teaspoon salt 2 cups bread flour 5 to 6 cups whole wheat flour Preheat oven on Proof mode at 100˚. Combine dry yeast and lukewarm water in a large mixing bowl. Let sit for 10 minutes or until it becomes foamy and yeast and sugar dissolve. Add 2 cups of flour and salt. Add 1⁄ 4 cup butter and egg. Beat in remaining flour until smooth. Knead for 10 minutes on a floured surface. Put dough into a greased bowl and cover with a damp cloth. Place in oven and allow to rise for 1 hour before baking. Remove dough, but leave oven on in Proof mode. Shape into 2-3 inch balls for rolls. Place on two greased cookie sheets, spacing them about 1" apart from each other. Brush rolls with 2 tablespoons melted butter. Place in oven again for 30 minutes before baking. Remove dough and press CANCEL/SECURE. Select Yeast Rolls from Dacor Guide. Allow oven to preheat. Place in oven and set timer for 20-25 minutes. Bake until golden brown. After Baking: Remove rolls from cookie sheet and cool on wire rack. Serve warm. Makes about 2 dozen rolls. Adjust oven rack to position 2. Preheat oven to Proof mode at 100˚. In a large mixer with dough hook attachment, combine warm water, honey, brown sugar and yeast. Mix lightly and let sit until bubbly, about 5 minutes. Stir in nonfat dry milk, butter, and egg. Turn mixer on low to mix. Add bread flour and salt. Scrape down the sides of the bowl with a rubber spatula. Add enough wheat flour to make a soft dough. Knead in the mixer for 7-8 minutes, or turn dough out onto a floured surface and knead by hand for 10 minutes. The dough should be smooth and elastic. Place in greased bowl, lightly oil the top of the dough and cover. Let rise in oven’s proof mode for at least 1 hour or until doubled in size. Press CANCEL/SECURE. In Dacor Guide, select Yeast Bread in Loaf Pan. Allow oven to preheat. Punch down dough and place on a floured surface. Divide dough in half. Roll half of the dough with a rolling pin into an 8 x 13 x 1" rectangle. Roll dough from the 8" side lengthwise, as if making a jellyroll, until a loaf forms. Press to release air bubbles and pinch edges to seal. Repeat with other half of dough. Place loaves seam side down in two greased 9 x 5" loaf pans. Place in oven and set timer for 25-30 minutes. Bake until loaves rise and brown, and bread sounds hollow when tapped on the bottom. After Baking: Remove from loaf pan and cool on baking rack- this will prevent the bottom from becoming soggy. Let cool and slice. Makes 2 loaves. RECIPES RECIPES 60 61 Biscuits Bakery – Breads 2 Cooking Guide Default Mode and Temperature: Surround Convection Bake/400˚F Suggested Time: 10-12 minutes Tips: Use cookie sheet. Use rack position 2. Path to reach this function: DACOR GUIDE-BAKERY-BREADS 2-#1 Biscuits Types of biscuits: This function will work for boxed and packaged mixes, refrigerated and frozen uncooked biscuits, and homemade biscuits. If using refrigerated biscuits from a can, reduce temperature to 350˚ and increase baking time to 18-20 minutes. Herbed Buttermilk Biscuits 2 cups all purpose flour 1 clove garlic, minced 1⁄ 2 cup herbs of choice: chopped green onions, Italian parsley, basil, thyme, oregano, rosemary, or cilantro 1 Tablespoon baking powder 1 teaspoon salt 1 cup cold unsalted butter, diced 3⁄ 4 cup buttermilk Adjust oven rack to position 2. In Dacor Guide, select Biscuits. Allow oven to preheat. Place flour, herbs of choice, baking powder, salt and butter in a large mixing bowl. Using your fingertips, mix just until the mixture resembles a coarse meal. Add the buttermilk and mix with a fork just until mixture comes together. Form the dough into a ball, place on a well- floured board, and roll out into 1⁄ 2 -inch-thick circle. With a 3-inch round biscuit cutter, cut out the biscuits and place on a greased baking sheet. Place in oven and set timer for 10-12 minutes. Bake until golden brown. Serve warm. Makes about 1 dozen biscuits. RECIPES 63 Cornbread Cooking Guide Default Mode and Temperature: Convection Bake/375˚ Suggested Time: 25-30 minutes Tips: Use 8 x 8" glass or metal baking pan. For one pan, use rack position 2. For two pans, use rack positions 2 and 4. Switch pans half way through baking. Path to reach this function: DACOR GUIDE-BAKERY-BREADS 2-#2 Cornbread Muffins Default Mode and Temperature: Pure Convection™/375˚ Suggested Time: 15-20 minutes Tips: Use 12-cup muffin tin. For one pan, use rack position 2. For two pans, use rack positions 1 and 4. Path to reach this function: DACOR GUIDE-BAKERY-BREADS 2-#3 Muffins This Dacor Guide function will work for boxed muffin mixes and homemade mixes. Types of cornbread: Use either homemade cornbread recipes or boxed mix cornbread for this cooking guide function. Lemon Blueberry Muffins Cornbread – Basic Recipe 1 cup fresh or frozen blueberries 2⁄ 3 cup granulated sugar 11⁄ 2 cups plus 2 Tablespoons all purpose flour 1 teaspoon salt 2 teaspoons baking powder 1⁄ 3 cup unsalted butter, softened 1⁄ 2 cup granulated sugar 1 teaspoon vanilla extract 1⁄ 2 teaspoon salt 2 large eggs 1 cup milk 2 cups all purpose flour 1 large egg 1 Tablespoon baking powder 1⁄ 3 cup butter, melted 3⁄ 4 cup cornmeal 1 teaspoon almond extract 11⁄ 3 cups milk zest of 1 lemon Adjust oven rack to position 2. In Dacor Guide, press Cornbread. Allow oven to preheat. Lightly grease 8 x 8" baking pan. In a large bowl, combine sugar, salt, butter, vanilla extract, eggs, flour, baking powder and cornmeal. Gradually add in milk, stirring constantly. Pour into prepared pan. Place in oven and set timer for 25-30 minutes. Bake until golden brown on top and a toothpick inserted in the center comes out clean. Adjust oven rack to position 2. In Dacor Guide, select Muffins. Allow oven to preheat. Dredge blueberries in 2 Tablespoons flour – this will help prevent them from sinking to the bottom of the muffin. Set aside. Combine remaining flour, baking powder, sugar and salt in a mixing bowl. In a separate bowl, beat together milk, egg, butter, almond extract, and lemon zest. Add to dry ingredients until moistened. Fold in blueberries. After Baking: Cool slightly, cut into squares and serve warm. Spoon batter into greased or paper-lined muffin tin. Place in oven and set timer for 15-20 minutes. Bake until risen and golden brown. Makes about (9) 2" squares. After Baking: Place muffin tin on a baking rack to cool. Let cool slightly and serve. Variations: • Add 1⁄ 2 cup any shredded or crumbled cheese. cheddar, blue, or feta are good ones to try. Makes 1 dozen. • Add 2 Tablespoons to 1⁄ 4 cup any diced chiles or peppers, to taste. RECIPES RECIPES 64 65 Cornbread Cooking Guide Default Mode and Temperature: Convection Bake/375˚ Suggested Time: 25-30 minutes Tips: Use 8 x 8" glass or metal baking pan. For one pan, use rack position 2. For two pans, use rack positions 2 and 4. Switch pans half way through baking. Path to reach this function: DACOR GUIDE-BAKERY-BREADS 2-#2 Cornbread Muffins Default Mode and Temperature: Pure Convection™/375˚ Suggested Time: 15-20 minutes Tips: Use 12-cup muffin tin. For one pan, use rack position 2. For two pans, use rack positions 1 and 4. Path to reach this function: DACOR GUIDE-BAKERY-BREADS 2-#3 Muffins This Dacor Guide function will work for boxed muffin mixes and homemade mixes. Types of cornbread: Use either homemade cornbread recipes or boxed mix cornbread for this cooking guide function. Lemon Blueberry Muffins Cornbread – Basic Recipe 1 cup fresh or frozen blueberries 2⁄ 3 cup granulated sugar 11⁄ 2 cups plus 2 Tablespoons all purpose flour 1 teaspoon salt 2 teaspoons baking powder 1⁄ 3 cup unsalted butter, softened 1⁄ 2 cup granulated sugar 1 teaspoon vanilla extract 1⁄ 2 teaspoon salt 2 large eggs 1 cup milk 2 cups all purpose flour 1 large egg 1 Tablespoon baking powder 1⁄ 3 cup butter, melted 3⁄ 4 cup cornmeal 1 teaspoon almond extract 11⁄ 3 cups milk zest of 1 lemon Adjust oven rack to position 2. In Dacor Guide, press Cornbread. Allow oven to preheat. Lightly grease 8 x 8" baking pan. In a large bowl, combine sugar, salt, butter, vanilla extract, eggs, flour, baking powder and cornmeal. Gradually add in milk, stirring constantly. Pour into prepared pan. Place in oven and set timer for 25-30 minutes. Bake until golden brown on top and a toothpick inserted in the center comes out clean. Adjust oven rack to position 2. In Dacor Guide, select Muffins. Allow oven to preheat. Dredge blueberries in 2 Tablespoons flour – this will help prevent them from sinking to the bottom of the muffin. Set aside. Combine remaining flour, baking powder, sugar and salt in a mixing bowl. In a separate bowl, beat together milk, egg, butter, almond extract, and lemon zest. Add to dry ingredients until moistened. Fold in blueberries. After Baking: Cool slightly, cut into squares and serve warm. Spoon batter into greased or paper-lined muffin tin. Place in oven and set timer for 15-20 minutes. Bake until risen and golden brown. Makes about (9) 2" squares. After Baking: Place muffin tin on a baking rack to cool. Let cool slightly and serve. Variations: • Add 1⁄ 2 cup any shredded or crumbled cheese. cheddar, blue, or feta are good ones to try. Makes 1 dozen. • Add 2 Tablespoons to 1⁄ 4 cup any diced chiles or peppers, to taste. RECIPES RECIPES 64 65 Popovers Quick Breads Cooking Guide Default Mode and Temperature: Convection Bake /400˚/350˚F Suggested Time: Bake at 400˚ for 10 minutes, then reduce temp down to 350˚ for 10-15 min. Tips: Use popover pan, rack position 2. Path to reach this function: DACOR GUIDE-BAKERY-BREADS 2-#4 Popovers Default Mode and Temperature: Surround Bake/325˚ Suggested Time: 50-55 minutes Tips: Use 9 x 5" loaf pan. Use rack position 2. Path to reach this function: DACOR GUIDE-BAKERY-BREADS 2-#5 Quick Breads This Dacor Guide function is best used for homemade popovers. This Dacor Guide function will work for boxed quick bread mixes and homemade quick breads. Banana Bread Light Cinnamon Popovers 4 egg whites, at room temperature 2 Tablespoons ground cinnamon 3 Tablespoons milk 1 cup nonfat milk, at room temperature 1⁄ 4 cup granulated sugar 1 teaspoon vanilla 1 cup all purpose flour 1 Tablespoon unsalted butter 2 cups all purpose flour 1 teaspoon ground cinnamon 3 ripe medium bananas 1 teaspoon baking soda 2 Tablespoons unsalted butter, melted 1⁄ 2 cup vegetable oil 1⁄ 2 teaspoon baking powder 1 cup granulated sugar 1⁄ 2 teaspoon salt 2 large eggs 1⁄ 2 cup chopped walnuts (optional) Adjust oven rack to position 2. In Dacor Guide, select Popovers. Allow oven to preheat. Spray only the bottom of the popover pan with nonstick cooking spray. In a medium-sized mixing bowl, mix together egg whites, milk, flour, cinnamon, and melted butter. Do not over mix- it should be a light batter. Divide batter evenly into popover pan, filling it about 1⁄ 2 to 2⁄ 3 full. Place in oven. Set timer for 10 minutes. Reduce oven temperature to 350˚. Reset timer for an additional 10-15 minutes. Serve immediately. Makes 12 popovers. Adjust oven rack to position 2. In Dacor Guide, select Quick Breads. Allow oven to preheat. In a small mixing bowl, combine cinnamon and sugar. Butter a 9 x 5" loaf pan, then sprinkle half of the cinnamon sugar mixture inside, shaking the pan to coat up the sides. Save the remaining half for the top of the loaf. In a large mixing bowl, add peeled bananas. Mash the bananas using a fork or a potato masher. Add vegetable oil and sugar, stirring with a whisk to mix. Add eggs one at a time. Add milk and vanilla. In a medium-sized mixing bowl, combine flour, baking soda, baking powder and salt. Add to banana mixture slowly and mix completely. Stir in nuts. Pour batter into prepared loaf pan. Sprinkle remaining cinnamon and sugar mixture on top of the batter. Place in oven and set timer for 50-55 minutes. Bake until golden brown or until a toothpick inserted in the middle comes out clean. After Baking: Place loaf pan on a baking rack to cool. Slice into 1⁄ 2" slices and serve. Makes one loaf (about 10-12 slices). RECIPES RECIPES 66 67 Popovers Quick Breads Cooking Guide Default Mode and Temperature: Convection Bake /400˚/350˚F Suggested Time: Bake at 400˚ for 10 minutes, then reduce temp down to 350˚ for 10-15 min. Tips: Use popover pan, rack position 2. Path to reach this function: DACOR GUIDE-BAKERY-BREADS 2-#4 Popovers Default Mode and Temperature: Surround Bake/325˚ Suggested Time: 50-55 minutes Tips: Use 9 x 5" loaf pan. Use rack position 2. Path to reach this function: DACOR GUIDE-BAKERY-BREADS 2-#5 Quick Breads This Dacor Guide function is best used for homemade popovers. This Dacor Guide function will work for boxed quick bread mixes and homemade quick breads. Banana Bread Light Cinnamon Popovers 4 egg whites, at room temperature 2 Tablespoons ground cinnamon 3 Tablespoons milk 1 cup nonfat milk, at room temperature 1⁄ 4 cup granulated sugar 1 teaspoon vanilla 1 cup all purpose flour 1 Tablespoon unsalted butter 2 cups all purpose flour 1 teaspoon ground cinnamon 3 ripe medium bananas 1 teaspoon baking soda 2 Tablespoons unsalted butter, melted 1⁄ 2 cup vegetable oil 1⁄ 2 teaspoon baking powder 1 cup granulated sugar 1⁄ 2 teaspoon salt 2 large eggs 1⁄ 2 cup chopped walnuts (optional) Adjust oven rack to position 2. In Dacor Guide, select Popovers. Allow oven to preheat. Spray only the bottom of the popover pan with nonstick cooking spray. In a medium-sized mixing bowl, mix together egg whites, milk, flour, cinnamon, and melted butter. Do not over mix- it should be a light batter. Divide batter evenly into popover pan, filling it about 1⁄ 2 to 2⁄ 3 full. Place in oven. Set timer for 10 minutes. Reduce oven temperature to 350˚. Reset timer for an additional 10-15 minutes. Serve immediately. Makes 12 popovers. Adjust oven rack to position 2. In Dacor Guide, select Quick Breads. Allow oven to preheat. In a small mixing bowl, combine cinnamon and sugar. Butter a 9 x 5" loaf pan, then sprinkle half of the cinnamon sugar mixture inside, shaking the pan to coat up the sides. Save the remaining half for the top of the loaf. In a large mixing bowl, add peeled bananas. Mash the bananas using a fork or a potato masher. Add vegetable oil and sugar, stirring with a whisk to mix. Add eggs one at a time. Add milk and vanilla. In a medium-sized mixing bowl, combine flour, baking soda, baking powder and salt. Add to banana mixture slowly and mix completely. Stir in nuts. Pour batter into prepared loaf pan. Sprinkle remaining cinnamon and sugar mixture on top of the batter. Place in oven and set timer for 50-55 minutes. Bake until golden brown or until a toothpick inserted in the middle comes out clean. After Baking: Place loaf pan on a baking rack to cool. Slice into 1⁄ 2" slices and serve. Makes one loaf (about 10-12 slices). RECIPES RECIPES 66 67 Scones Default Mode and Temperature: Pure Convection™/350˚ Suggested Time: 25-30 minutes Tips: Use cookie sheet. Use rack position 2. For two sheets, use rack positions 1 and 4. Path to reach this function: DACOR GUIDE-BAKERY-BREADS 2-#6 Scones This Dacor Guide function is best for homemade scones. Classic English Scones 13⁄ 4 cups all purpose flour 2 teaspoons baking powder 3 Tablespoons granulated sugar 4 Tablespoons (1⁄ 2 stick) unsalted butter, cold 1 large egg 1⁄ 2 teaspoon salt 1⁄ 4 cup milk Adjust oven rack to position 2. In Dacor Guide, select Scones. Allow oven to preheat. Mix flour and baking powder in bowl, add cold butter and rub with fingertips until mixture resembles small peas. Stir in sugar. Break egg into a small bowl and mix with fork; add milk. Pour egg and milk mixture into flour mixture a little at a time mixing lightly until the dough just comes together; you may not need all the liquid. Gather mixture and place on lightly floured surface, knead very gently just until it all holds shape. Flatten until approximately 1⁄ 2-1inch thick and about 12 inches round. Transfer to a lightly greased cookie sheet. Lightly score the top of the scone into 8 wedges. Brush top with any left-over egg/milk mixture. Bake for 25-30 minutes or until pale golden in color. Serve immediately. After Baking: Scones should be served warm. Cool slightly enough to handle, then continue to slice into wedges where the initial score marks were. Scones are traditionally served with strawberry jam and clotted cream, but can also be served with butter and various jams or jellies. Makes about (8) 2'' wedges. RECIPES 68 Souffles Soufflé-Small Soufflé Dish Soufflé-Large Soufflé Dish Cooking Guide Default Mode and Temperature: Surround Bake/350˚ Suggested Time: 14-16 minutes Tips: Use (6) 4-ounce ceramic dishes. Use rack position 2. Path to reach this function: DACOR GUIDE-BAKERY-SOUFFLES-#1 Soufflés in Small Ceramic Dish Cooking Guide Default Mode and Temperature: Surround Bake/350˚ Suggested Time: 40-45 minutes Tips: Use 2 1⁄ 2 quart ceramic soufflé dish. Use rack position 2. Path to reach this function: DACOR GUIDE-BAKERY-SOUFFLES-#2 Soufflés in Large Ceramic Dish Types of Soufflés: This cooking guide function is best for homemade soufflés, either sweet or savory. Types of Soufflés: This cooking guide function is best for homemade soufflés, either sweet or savory. Individual Chocolate Soufflés 1 Tablespoon butter, softened Spinach Soufflé with Shallots and Smoked Cheddar 2 1⁄ 2 cups whole milk 1 cup chopped shallots 1⁄ 3 cup granulated sugar plus additional for sprinkling 5 Tablespoons butter 1 (6 ounce) bag fresh spinach 5 oz chopped bittersweet chocolate (not unsweetened) 1⁄ 4 cup all purpose flour 2 cups shredded smoked cheddar 3 large egg yolks at room temperature 4 large eggs, separated 3⁄ 4 teaspoon salt 6 large egg whites 1⁄ 2 teaspoon ground black pepper Special equipment: (6) 6 ounce glass or ceramic soufflé dish 1⁄ 2 teaspoon ground nutmeg Adjust oven rack to position 2. Allow oven to preheat. In Dacor Guide, select Soufflés in Large Dish. Allow oven to preheat. Adjust oven rack to position 2. In Dacor Guide, select Small Soufflés. Allow oven to preheat. Generously butter soufflé dish and sprinkle with sugar, knocking out excess. Melt chocolate in a metal bowl set over a saucepan of barely simmering water, stirring occasionally until smooth. Remove bowl from heat and stir in yolks (mixture will stiffen). Beat whites with a pinch of salt in a large bowl with an electric mixer at medium speed until they just hold soft peaks. Add 1⁄ 3 cup sugar, a little at a time, continuing to beat at medium speed, then beat at high speed until whites just hold stiff peaks. Stir about 1 cup whites into chocolate mixture to lighten, then add mixture to remaining whites, folding gently but thoroughly. Spoon evenly into soufflé dishes and run the end of your thumb around inside edge of soufflé dish (this will help soufflé rise evenly). Place in oven and set timer for 14-16 minutes. Bake until puffed and crusted on top but still jiggly in center. Serve immediately. Butter then flour a large, 2 1⁄ 2 quart ceramic soufflé baking dish. In a medium saucepan, scald milk. Remove from heat. In another medium saucepan, melt 5 Tablespoons butter. Add flour and stir for about 3 minutes. Gradually whisk in scalded milk. Increase heat to medium and continue to whisk until mixture is smooth. Remove sauce from heat. Whisk in yolks, one at a time. Cool slightly. Melt 1 Tablespoon of butter in a large sauté pan over medium heat. Add shallots and sauté until tender. Transfer to a large bowl. Mix in flour base, fresh chopped spinach, and grated smoked cheddar. Season with salt, pepper, and nutmeg. In a large electric mixer, beat egg whites until stiff peaks form. Fold whites into spinach mixture. Pour into prepared baking dish and set timer for 40-45 minutes or until puffed and set. Do not open the oven to check the soufflé until 3⁄ 4 of the baking time has lapsed. Opening the oven door sooner may cause the soufflé to fall. Serves 8. After Baking: Serve at once as soufflés begin to deflate. The soufflé should be puffed and browned lightly on top, while moist inside. Variations: Soufflés can be either sweet or savory. Any fresh fruit, chocolate, or spice can be added for a sweet soufflé; any sautéed and cooled vegetable, cheeses, or fresh herbs can be added for a savory soufflé. Serves 6. After Baking: Serve immediately – a soufflé has the tendency to fall or deflate. Slice into wedges or spoon onto a plate. The soufflé should be puffed and browned lightly on top, while moist inside. RECIPES RECIPES 70 71 Soufflé-Small Soufflé Dish Soufflé-Large Soufflé Dish Cooking Guide Default Mode and Temperature: Surround Bake/350˚ Suggested Time: 14-16 minutes Tips: Use (6) 4-ounce ceramic dishes. Use rack position 2. Path to reach this function: DACOR GUIDE-BAKERY-SOUFFLES-#1 Soufflés in Small Ceramic Dish Cooking Guide Default Mode and Temperature: Surround Bake/350˚ Suggested Time: 40-45 minutes Tips: Use 2 1⁄ 2 quart ceramic soufflé dish. Use rack position 2. Path to reach this function: DACOR GUIDE-BAKERY-SOUFFLES-#2 Soufflés in Large Ceramic Dish Types of Soufflés: This cooking guide function is best for homemade soufflés, either sweet or savory. Types of Soufflés: This cooking guide function is best for homemade soufflés, either sweet or savory. Individual Chocolate Soufflés 1 Tablespoon butter, softened Spinach Soufflé with Shallots and Smoked Cheddar 2 1⁄ 2 cups whole milk 1 cup chopped shallots 1⁄ 3 cup granulated sugar plus additional for sprinkling 5 Tablespoons butter 1 (6 ounce) bag fresh spinach 5 oz chopped bittersweet chocolate (not unsweetened) 1⁄ 4 cup all purpose flour 2 cups shredded smoked cheddar 3 large egg yolks at room temperature 4 large eggs, separated 3⁄ 4 teaspoon salt 6 large egg whites 1⁄ 2 teaspoon ground black pepper Special equipment: (6) 6 ounce glass or ceramic soufflé dish 1⁄ 2 teaspoon ground nutmeg Adjust oven rack to position 2. Allow oven to preheat. In Dacor Guide, select Soufflés in Large Dish. Allow oven to preheat. Adjust oven rack to position 2. In Dacor Guide, select Small Soufflés. Allow oven to preheat. Generously butter soufflé dish and sprinkle with sugar, knocking out excess. Melt chocolate in a metal bowl set over a saucepan of barely simmering water, stirring occasionally until smooth. Remove bowl from heat and stir in yolks (mixture will stiffen). Beat whites with a pinch of salt in a large bowl with an electric mixer at medium speed until they just hold soft peaks. Add 1⁄ 3 cup sugar, a little at a time, continuing to beat at medium speed, then beat at high speed until whites just hold stiff peaks. Stir about 1 cup whites into chocolate mixture to lighten, then add mixture to remaining whites, folding gently but thoroughly. Spoon evenly into soufflé dishes and run the end of your thumb around inside edge of soufflé dish (this will help soufflé rise evenly). Place in oven and set timer for 14-16 minutes. Bake until puffed and crusted on top but still jiggly in center. Serve immediately. Butter then flour a large, 2 1⁄ 2 quart ceramic soufflé baking dish. In a medium saucepan, scald milk. Remove from heat. In another medium saucepan, melt 5 Tablespoons butter. Add flour and stir for about 3 minutes. Gradually whisk in scalded milk. Increase heat to medium and continue to whisk until mixture is smooth. Remove sauce from heat. Whisk in yolks, one at a time. Cool slightly. Melt 1 Tablespoon of butter in a large sauté pan over medium heat. Add shallots and sauté until tender. Transfer to a large bowl. Mix in flour base, fresh chopped spinach, and grated smoked cheddar. Season with salt, pepper, and nutmeg. In a large electric mixer, beat egg whites until stiff peaks form. Fold whites into spinach mixture. Pour into prepared baking dish and set timer for 40-45 minutes or until puffed and set. Do not open the oven to check the soufflé until 3⁄ 4 of the baking time has lapsed. Opening the oven door sooner may cause the soufflé to fall. Serves 8. After Baking: Serve at once as soufflés begin to deflate. The soufflé should be puffed and browned lightly on top, while moist inside. Variations: Soufflés can be either sweet or savory. Any fresh fruit, chocolate, or spice can be added for a sweet soufflé; any sautéed and cooled vegetable, cheeses, or fresh herbs can be added for a savory soufflé. Serves 6. After Baking: Serve immediately – a soufflé has the tendency to fall or deflate. Slice into wedges or spoon onto a plate. The soufflé should be puffed and browned lightly on top, while moist inside. RECIPES RECIPES 70 71 Quiche Cooking Guide Default Mode and Temperature: Surround Convection Bake/325˚ Suggested Time: 40-45 minutes Tips: Use 9 inch glass, metal or ceramic pie dish. Use rack position 2. Path to reach this function: DACOR GUIDE-BAKERY-#3 Quiche Types of Quiche: This cooking guide function is meant for homemade or frozen uncooked quiches. Roasted Red Bell Pepper Quiche 2 red bell peppers 1 Tablespoon olive oil 1⁄ 4 cup chopped onion 2 ounces white wine 3 large eggs, lightly beaten 1⁄ 2 cup cream Salt and black pepper, to taste 1 frozen unbaked pie shell 8-9" round Over burner or under the broiler, roast and char the outside of the red bell peppers. When the peppers are completely black, put in a bowl and cover with plastic wrap. Let steam for about 15 minutes. Meanwhile, heat olive oil over medium heat in a small sauté pan. Add onions and cook for a couple of minutes until soft. Reduce heat and add wine. Deglaze with wine until almost dry. Set aside to cool slightly. Once the peppers are cool enough to touch, peel and seed them. Rough chop into large pieces. Place peppers into food processor with onion mixture. Puree until smooth. Add egg and cream mixture and mix until combined. Add salt and pepper to taste. Pour mixture into unbaked pie shell. Place in oven and set timer for 40-45 minutes. Bake until quiche is set and does not jiggle in the center. After Baking: Let cool slightly and slice. Makes one 9'' pie (about 8 slices). RECIPES 72 Meat – Beef/Veal Beef Tri-Tip 2-5 lbs. Default Mode and Temperatures: Surround Convection Roast/350˚ Suggested Time: 40-50 minutes Tips: Place on V-shaped rack in roasting pan. Insert meat probe into thickest part of meat. Path to reach this function: DACOR GUIDE-MEAT-BEEF/VEAL/LAMB-#1 Beef Tri Tip Meatloaf Default Mode and Temperatures: Surround Convection Roast/325˚ Suggested Time: 1 hour Tips: Place on V-shaped rack in roasting pan. Insert meat probe into thickest part of meat. Path to reach this function: DACOR GUIDE-MEAT-BEEF/VEAL-#2 Meatloaf Old-Fashioned Meatloaf Molasses- Marinated Beef Tri-Tip 1⁄ 2 cup molasses 1 Tablespoon balsamic vinegar 1 teaspoon cracked black pepper 1 teaspoon crushed red pepper flakes MEATLOAF TOPPING 11⁄ 2 cups finely chopped onion 1 Tablespoon BBQ sauce 1 Tablespoon minced garlic 1 Tablespoon ketchup 1 Tablespoon olive oil 1 Tablespoon honey 1 teaspoon salt 1 Tablespoon minced garlic 1⁄ 2 teaspoon black pepper 2 Tablespoons dark brown sugar 1⁄ 8 teaspoon cayenne pepper 2-3 pound beef tri-tip, trimmed of fat 1⁄ 8 teaspoon ground cumin 1⁄ 8 teaspoon ground nutmeg In a large plastic bag, combine first 6 ingredients. Add tri-tip and marinate tri-tip for a minimum of 1 hour to overnight. 2 pounds lean ground beef 1 (15 ounce) can cream of mushroom soup Adjust oven rack to position 2. In Dacor Guide, select Beef Tri-Tip. Allow oven to preheat. Remove tri-tip from marinade and then place tri-tip on an oven roasting rack inside of a roasting pan. Place in oven and insert meat probe. Set internal temperature to 150˚. Roast until golden brown and internal temperature reaches 150˚ 1⁄ 4 cup ketchup 1 cup corn flakes, crushed 2 large eggs, lightly beaten After Roasting: Let rest about 10 minutes before carving. Slice thinly against the grain. Adjust oven rack to position 2. In Dacor Guide, select Meatloaf. Allow oven to preheat. Cook onion and garlic in oil in a large saute pan over moderate heat, stirring, until onion is softened, about 4-5 minutes. Add salt, black pepper, cayenne pepper, ground cumin, and ground nutmeg. Remove from heat and let cool. Serves 4. In a large mixing bowl, add ground beef. Add cream of mushroom soup and stir to mix with wooden spoon. Add ketchup, sauteed onion mixture, and crushed corn flakes. Stir in beaten eggs and mix well (mixture will be very moist.) Form into a lightly oiled 9 x 5" loaf pan. In a small mixing bowl, combine sauce ingredients. Brush liberally on top of the meatloaf. Place in preheated oven, inserting meat probe into the center of the meatloaf. Set internal temperture for 160°F. Bake until golden brown and proper internal temperature is reached. After Baking: Let meatloaf stand for at least 10 minutes before slicing or else it will break apart. Makes 4 servings. RECIPES RECIPES 74 75 Beef Tri-Tip 2-5 lbs. Default Mode and Temperatures: Surround Convection Roast/350˚ Suggested Time: 40-50 minutes Tips: Place on V-shaped rack in roasting pan. Insert meat probe into thickest part of meat. Path to reach this function: DACOR GUIDE-MEAT-BEEF/VEAL/LAMB-#1 Beef Tri Tip Meatloaf Default Mode and Temperatures: Surround Convection Roast/325˚ Suggested Time: 1 hour Tips: Place on V-shaped rack in roasting pan. Insert meat probe into thickest part of meat. Path to reach this function: DACOR GUIDE-MEAT-BEEF/VEAL-#2 Meatloaf Old-Fashioned Meatloaf Molasses- Marinated Beef Tri-Tip 1⁄ 2 cup molasses 1 Tablespoon balsamic vinegar 1 teaspoon cracked black pepper 1 teaspoon crushed red pepper flakes MEATLOAF TOPPING 11⁄ 2 cups finely chopped onion 1 Tablespoon BBQ sauce 1 Tablespoon minced garlic 1 Tablespoon ketchup 1 Tablespoon olive oil 1 Tablespoon honey 1 teaspoon salt 1 Tablespoon minced garlic 1⁄ 2 teaspoon black pepper 2 Tablespoons dark brown sugar 1⁄ 8 teaspoon cayenne pepper 2-3 pound beef tri-tip, trimmed of fat 1⁄ 8 teaspoon ground cumin 1⁄ 8 teaspoon ground nutmeg In a large plastic bag, combine first 6 ingredients. Add tri-tip and marinate tri-tip for a minimum of 1 hour to overnight. 2 pounds lean ground beef 1 (15 ounce) can cream of mushroom soup Adjust oven rack to position 2. In Dacor Guide, select Beef Tri-Tip. Allow oven to preheat. Remove tri-tip from marinade and then place tri-tip on an oven roasting rack inside of a roasting pan. Place in oven and insert meat probe. Set internal temperature to 150˚. Roast until golden brown and internal temperature reaches 150˚ 1⁄ 4 cup ketchup 1 cup corn flakes, crushed 2 large eggs, lightly beaten After Roasting: Let rest about 10 minutes before carving. Slice thinly against the grain. Adjust oven rack to position 2. In Dacor Guide, select Meatloaf. Allow oven to preheat. Cook onion and garlic in oil in a large saute pan over moderate heat, stirring, until onion is softened, about 4-5 minutes. Add salt, black pepper, cayenne pepper, ground cumin, and ground nutmeg. Remove from heat and let cool. Serves 4. In a large mixing bowl, add ground beef. Add cream of mushroom soup and stir to mix with wooden spoon. Add ketchup, sauteed onion mixture, and crushed corn flakes. Stir in beaten eggs and mix well (mixture will be very moist.) Form into a lightly oiled 9 x 5" loaf pan. In a small mixing bowl, combine sauce ingredients. Brush liberally on top of the meatloaf. Place in preheated oven, inserting meat probe into the center of the meatloaf. Set internal temperture for 160°F. Bake until golden brown and proper internal temperature is reached. After Baking: Let meatloaf stand for at least 10 minutes before slicing or else it will break apart. Makes 4 servings. RECIPES RECIPES 74 75 Standing Rib Roast 1-7 lbs. Default Mode and Temperature: Convection Roast/325˚ Suggested Time: 2 hours Tips: Place on V-shaped rack in roasting pan. Insert meat probe into thickest part of meat. Path to reach this function: DACOR GUIDE-MEAT-BEEF/VEAL-#3 Standing Rib Roast 1-7 lbs. Prime Beef Rib with Cabernet Currant Marinated Vegetables Standing Rib Roast 8-13 lbs. Default Mode and Temperatures: Convection Roast/325˚ Suggested Time: 3 hours Tips: Place on V-shaped rack in roasting pan. Insert meat probe into thickest part of meat. Path to reach this function: DACOR GUIDE-MEAT-BEEF/VEAL-#4 Standing Rib Roast 8-13 Rosemary and Garlic-Rubbed Prime Rib Roast FOR VEGETABLES 13 pounds prime rib roast, 7-8 rib roast, boned and retied 2 Tablespoons vegetable oil 10 cloves garlic- 5 cloves minced, 5 cloves slivered 1 Tablespoon olive oil 16 pearl onions, peeled and trimmed but left whole 1⁄ 2 cup olive oil Salt and pepper, to taste 3 carrots, thinly sliced 1⁄ 4 cup chopped fresh rosemary, plus two whole sprigs 3 celery ribs, thinly sliced 1 Tablespoon kosher salt 2 Portobella mushrooms, sliced 1 Tablespoon coarsely ground black pepper 11⁄ 2 cups Cabernet Sauvignon Nonstick cooking spray 2 rib tied prime beef rib roast (from small end; about 4 1⁄ 2 pound trimmed) 1 cup beef stock 2 Tablespoons red-currant jelly 3⁄ 4 teaspoon bottled horseradish 3 Tablespoons chopped flat-leaf parsley Adjust oven rack to position 2. In Dacor Guide, select Standing Rib Roast, 1-7 lbs. Allow oven to preheat. Place roast on a v-shaped Adjust oven rack to position 2. In Dacor Guide, select Standing Rib Roast 7-13 lbs. Using a paring knife, make small incisions into the roast. Poke the slivered garlic into the incisions. Make a rub out of the chopped garlic, olive oil, and rosemary. Rub on the roast to coat. Salt and pepper to taste. Spray the roasting pan with nonstick cooking spray, and place two sprigs of fresh rosemary in the bottom of the pan. Place the roast on a rack tall enough so that most of the roast is above the sides of the roasting pan. The roast should be placed fat-side up. Cook until internal temperature reaches 135˚ for rare, 145˚ for medium rare, 160˚ for medium, or 170˚ for well done. rack in a roasting pan. Rub roast with olive oil and salt and pepper generously. Roast until internal temperature in center of roast is about 140-145˚. PREPARE VEGETABLES WHILE BEEF IS ROASTING: In a large sauté pan, cook onions in oil over moderately low heat, stirring occasionally, until softened and golden, about 8 minutes. With a slotted spoon transfer onions to a bowl and cook carrots and celery in remaining tablespoon oil over moderate heat, stirring, until carrots are crisp-tender. Add mushrooms and cook, stirring, until liquid mushrooms give off is evaporated. Reduce heat and add Cabernet. Reduce the wine by 1⁄ 2. Add beef stock and reduce again. Stir in red currant jelly and horseradish. Add onions back to the mixture and heat through. Garnish with parsley. Transfer vegetables to bowl and season with salt and pepper. After Roasting: Remove from the oven and let rest for 15-20 minutes before carving. Cut and remove the string and lift the roast off the ribs to carve. Slice thinly against the grain. Serves 8. After Roasting: Discard string and with a sharp knife remove rib bones. Slice thinly against the grain. Serves 2-3. RECIPES RECIPES 76 77 Standing Rib Roast 1-7 lbs. Default Mode and Temperature: Convection Roast/325˚ Suggested Time: 2 hours Tips: Place on V-shaped rack in roasting pan. Insert meat probe into thickest part of meat. Path to reach this function: DACOR GUIDE-MEAT-BEEF/VEAL-#3 Standing Rib Roast 1-7 lbs. Prime Beef Rib with Cabernet Currant Marinated Vegetables Standing Rib Roast 8-13 lbs. Default Mode and Temperatures: Convection Roast/325˚ Suggested Time: 3 hours Tips: Place on V-shaped rack in roasting pan. Insert meat probe into thickest part of meat. Path to reach this function: DACOR GUIDE-MEAT-BEEF/VEAL-#4 Standing Rib Roast 8-13 Rosemary and Garlic-Rubbed Prime Rib Roast FOR VEGETABLES 13 pounds prime rib roast, 7-8 rib roast, boned and retied 2 Tablespoons vegetable oil 10 cloves garlic- 5 cloves minced, 5 cloves slivered 1 Tablespoon olive oil 16 pearl onions, peeled and trimmed but left whole 1⁄ 2 cup olive oil Salt and pepper, to taste 3 carrots, thinly sliced 1⁄ 4 cup chopped fresh rosemary, plus two whole sprigs 3 celery ribs, thinly sliced 1 Tablespoon kosher salt 2 Portobella mushrooms, sliced 1 Tablespoon coarsely ground black pepper 11⁄ 2 cups Cabernet Sauvignon Nonstick cooking spray 2 rib tied prime beef rib roast (from small end; about 4 1⁄ 2 pound trimmed) 1 cup beef stock 2 Tablespoons red-currant jelly 3⁄ 4 teaspoon bottled horseradish 3 Tablespoons chopped flat-leaf parsley Adjust oven rack to position 2. In Dacor Guide, select Standing Rib Roast, 1-7 lbs. Allow oven to preheat. Place roast on a v-shaped Adjust oven rack to position 2. In Dacor Guide, select Standing Rib Roast 7-13 lbs. Using a paring knife, make small incisions into the roast. Poke the slivered garlic into the incisions. Make a rub out of the chopped garlic, olive oil, and rosemary. Rub on the roast to coat. Salt and pepper to taste. Spray the roasting pan with nonstick cooking spray, and place two sprigs of fresh rosemary in the bottom of the pan. Place the roast on a rack tall enough so that most of the roast is above the sides of the roasting pan. The roast should be placed fat-side up. Cook until internal temperature reaches 135˚ for rare, 145˚ for medium rare, 160˚ for medium, or 170˚ for well done. rack in a roasting pan. Rub roast with olive oil and salt and pepper generously. Roast until internal temperature in center of roast is about 140-145˚. PREPARE VEGETABLES WHILE BEEF IS ROASTING: In a large sauté pan, cook onions in oil over moderately low heat, stirring occasionally, until softened and golden, about 8 minutes. With a slotted spoon transfer onions to a bowl and cook carrots and celery in remaining tablespoon oil over moderate heat, stirring, until carrots are crisp-tender. Add mushrooms and cook, stirring, until liquid mushrooms give off is evaporated. Reduce heat and add Cabernet. Reduce the wine by 1⁄ 2. Add beef stock and reduce again. Stir in red currant jelly and horseradish. Add onions back to the mixture and heat through. Garnish with parsley. Transfer vegetables to bowl and season with salt and pepper. After Roasting: Remove from the oven and let rest for 15-20 minutes before carving. Cut and remove the string and lift the roast off the ribs to carve. Slice thinly against the grain. Serves 8. After Roasting: Discard string and with a sharp knife remove rib bones. Slice thinly against the grain. Serves 2-3. RECIPES RECIPES 76 77 Beef Rump Roast Default Mode and Temperatures: Convection Roast/350˚ Suggested Time: 1 hour Tips: Sear, then place in pan with liquid and cover. Insert meat probe into center of meat. Path to reach this function: DACOR GUIDE-MEAT-BEEF/VEAL-# 5 Beef Rump Roast Whole Beef Fillet Default Mode and Temperatures: Pure Convection™ Sear/375˚ Suggested Time: 1 hour Tips: Place on V-shaped rack in roasting pan. Insert meat probe into thickest part of meat. Path to reach this function: DACOR GUIDE-MEAT-BEEF #6 WHOLE BEEF FILLET Herb-Crusted Whole Beef Fillet Braised Beef Rump Roast 2 Tablespoons olive oil 2 Tablespoons chopped fresh parsley 3 pounds rump roast 2 Tablespoons chopped fresh rosemary Salt and pepper, to taste 2 Tablespoons chopped fresh thyme 1⁄ 2 cup flour 4 mashed garlic cloves 2 carrots, diced 2 teaspoons fresh cracked black pepper 2 celery ribs, diced 2 Tablespoons Dijon mustard 1 onion, diced 1⁄ 2 cup seasoned breadcrumbs 4 garlic cloves, minced 1⁄ 4 cup Worcestershire sauce 11⁄ 4 cups red wine 1 shallot, minced 1 (14.5 ounce) can diced tomatoes, undrained 1⁄ 4 cup olive oil 2 1⁄ 4 cups beef broth 3 pound beef tenderloin, trimmed of fat and tied 1⁄ 2 pound mushrooms, sliced Salt and pepper, to taste In a large oven- proof pot, heat oil over medium heat. Season rump roast with salt and pepper. Dredge in flour. Add to large pot over medium heat. Sear on all sides, then remove to a plate. Return to medium heat and add diced carrots, diced celery ribs, and diced onion. Cook over low heat until tender. Add garlic. Reduce heat to low and deglaze the pan with red wine, scraping up the browned bits with a wooden spoon. Add undrained diced tomatoes and beef broth. Bring up to a simmer, then add rump roast back into stockpot. Insert meat probe into center. In a medium-sized mixing bowl, combine parsley, rosemary, and thyme. Add garlic, cracked black pepper, Dijon mustard, breadcrumbs, Worcestershire sauce, shallot and oil. Stir to make a thick paste. Spread paste over tenderloin. Tuck thinner end of tenderloin underneath so that it will cook evenly. Place tenderloin on V-shaped rack inside of oven roasting pan. Adjust oven rack to position 2. Place in oven and select Whole Beef Fillet in Dacor Guide. Press start. Insert meat probe and enter 145˚ as internal temperature. Roast until deep golden brown and internal temperature reaches 145˚ in the thickest center piece. Cover pot tightly and turn off cooktop burner. Adjust oven rack to position 2. In Dacor Guide, select Beef Rump Roast. Allow oven to preheat. Add covered stockpot to the oven and plug in meat probe. Set internal temperature to 155˚. Cook until beef is tender. After Roasting: Remove and let sit for 10-15 minutes before carving. Slice very thinly across the grain. Serves 8. After Braising: Remove the beef to a warm platter, cover, and keep warm in the oven. Strain the sauce into a medium saucepan. Add sliced mushrooms and boil until the sauce is reduced by one third and is thickened. Serve the sauce with the sliced roast. Makes 8 servings. RECIPES RECIPES 78 79 Beef Rump Roast Default Mode and Temperatures: Convection Roast/350˚ Suggested Time: 1 hour Tips: Sear, then place in pan with liquid and cover. Insert meat probe into center of meat. Path to reach this function: DACOR GUIDE-MEAT-BEEF/VEAL-# 5 Beef Rump Roast Whole Beef Fillet Default Mode and Temperatures: Pure Convection™ Sear/375˚ Suggested Time: 1 hour Tips: Place on V-shaped rack in roasting pan. Insert meat probe into thickest part of meat. Path to reach this function: DACOR GUIDE-MEAT-BEEF #6 WHOLE BEEF FILLET Herb-Crusted Whole Beef Fillet Braised Beef Rump Roast 2 Tablespoons olive oil 2 Tablespoons chopped fresh parsley 3 pounds rump roast 2 Tablespoons chopped fresh rosemary Salt and pepper, to taste 2 Tablespoons chopped fresh thyme 1⁄ 2 cup flour 4 mashed garlic cloves 2 carrots, diced 2 teaspoons fresh cracked black pepper 2 celery ribs, diced 2 Tablespoons Dijon mustard 1 onion, diced 1⁄ 2 cup seasoned breadcrumbs 4 garlic cloves, minced 1⁄ 4 cup Worcestershire sauce 11⁄ 4 cups red wine 1 shallot, minced 1 (14.5 ounce) can diced tomatoes, undrained 1⁄ 4 cup olive oil 2 1⁄ 4 cups beef broth 3 pound beef tenderloin, trimmed of fat and tied 1⁄ 2 pound mushrooms, sliced Salt and pepper, to taste In a large oven- proof pot, heat oil over medium heat. Season rump roast with salt and pepper. Dredge in flour. Add to large pot over medium heat. Sear on all sides, then remove to a plate. Return to medium heat and add diced carrots, diced celery ribs, and diced onion. Cook over low heat until tender. Add garlic. Reduce heat to low and deglaze the pan with red wine, scraping up the browned bits with a wooden spoon. Add undrained diced tomatoes and beef broth. Bring up to a simmer, then add rump roast back into stockpot. Insert meat probe into center. In a medium-sized mixing bowl, combine parsley, rosemary, and thyme. Add garlic, cracked black pepper, Dijon mustard, breadcrumbs, Worcestershire sauce, shallot and oil. Stir to make a thick paste. Spread paste over tenderloin. Tuck thinner end of tenderloin underneath so that it will cook evenly. Place tenderloin on V-shaped rack inside of oven roasting pan. Adjust oven rack to position 2. Place in oven and select Whole Beef Fillet in Dacor Guide. Press start. Insert meat probe and enter 145˚ as internal temperature. Roast until deep golden brown and internal temperature reaches 145˚ in the thickest center piece. Cover pot tightly and turn off cooktop burner. Adjust oven rack to position 2. In Dacor Guide, select Beef Rump Roast. Allow oven to preheat. Add covered stockpot to the oven and plug in meat probe. Set internal temperature to 155˚. Cook until beef is tender. After Roasting: Remove and let sit for 10-15 minutes before carving. Slice very thinly across the grain. Serves 8. After Braising: Remove the beef to a warm platter, cover, and keep warm in the oven. Strain the sauce into a medium saucepan. Add sliced mushrooms and boil until the sauce is reduced by one third and is thickened. Serve the sauce with the sliced roast. Makes 8 servings. RECIPES RECIPES 78 79 Rack of Veal Default Mode and Temperature: Surround Roast/375˚ Suggested Time: 1 hour 30 minutes Tips: Place on flat rack. Insert meat probe in center of meat. Path to reach this function: DACOR GUIDE-MEAT-BEEF/VEAL-# 7 Rack of Veal Roasted Rack of Veal on Vegetable Rack Veal Loin Default Mode and Temperatures: Surround Convection Roast/350˚ Suggested Time: 1 hour 20 minutes Tips: Place on V-shaped rack in roasting pan. Insert meat probe into thickest part of meat. Path to reach this function: DACOR GUIDE-MEAT-BEEF/VEAL-#8 Veal loin Roasted Loin of Veal with Tarragon Mustard Gravy 1 veal rack, Frenched, 5 to 6 pounds 4 carrots, coarsely chopped 2 Tablespoons butter, melted 4 stalks celery, coarsely chopped 2 Tablespoons cracked black pepper 1 large white onion, coarsely chopped Salt and pepper, to taste 2 Tablespoons Chinese five spice powder 7-8 pealed garlic cloves 1⁄ 3 cup Dijon mustard 11⁄ 2 Tablespoons salt 3 sprigs chopped fresh rosemary 6 slices of bacon 8 to 10 sprigs chopped fresh thyme 15 cloves of garlic, separated into cloves and peeled, 2 crushed bay leaves 12 shallots, peeled 2 cups dry white wine, divided 1⁄ 2 cup dry white wine 2-to 21⁄ 2 pound boned veal loin, trimmed and tied loosely at 1 inch intervals with kitchen string 1 Tablespoon finely chopped fresh or 1 teaspoon dried tarragon 1⁄ 4 cup water Adjust oven rack to position 2. In Dacor Guide, select Rack of Veal. Allow oven to preheat. Trim rack of veal and French the bones. Brush with melted butter and sprinkle with cracked black pepper, Chinese five spice, and salt. Set aside. Place the carrots, celery, onion, garlic, rosemary, thyme and bay leaves in the bottom of a roasting pan. Place the veal over the vegetables, bone side down. Pour 1 cup white wine in the bottom of the roasting pan. Place in oven and insert meat probe into veal. Set internal temperature to 165˚. Roast until internal temperature reaches about 140˚, then carefully pour the remaining 1 cup white wine into the bottom of the pan. Roast until the vegetables are caramelized, the rack is golden brown, and the internal temperature reaches 165˚. After Roasting: Let rest 10 to 15 minutes before carving. Serve with caramelized vegetables on the side. Serves 4. Season the veal and salt and pepper, spread the mustard over the top and sides, and cover the veal with the bacon. Place the veal on a V-shaped rack inside of a roasting pan. In the bottom of the pan, add the peeled garlic cloves and the peeled shallot. Add the wine. Adjust oven rack to position 2. In Dacor Guide, select Veal Loin. Allow oven to preheat. Place pan in oven and insert meat thermometer. Set internal temperature at 150˚. Roast until loin is golden brown and it reaches the proper internal temperature. Transfer the veal to a cutting board and let it stand, covered loosely with foil, for 15 minutes. Transfer the garlic and the shallots with a slotted spoon to a bowl, toss them with 2 teaspoons of the chopped tarragon, and keep them warm, covered with foil. While the veal is standing, remove the V-rack and skim the fat from the pan juices. Add the water, and deglaze the pan over high heat on a cooktop, scraping up the brown bits, until the mixture is reduced by half. Strain the mixture through a fine sieve into a bowl and season the gravy with salt and pepper. After Roasting: Cut the veal into 1⁄ 2-inch-thick slices, arrange the slices on a platter, and scatter the garlic and the shallots around them. Drizzle some of the gravy on the veal and sprinkle it with the remaining 1 teaspoon chopped tarragon. Serve the remaining gravy separately. Serves 6. RECIPES RECIPES 80 81 Rack of Veal Default Mode and Temperature: Surround Roast/375˚ Suggested Time: 1 hour 30 minutes Tips: Place on flat rack. Insert meat probe in center of meat. Path to reach this function: DACOR GUIDE-MEAT-BEEF/VEAL-# 7 Rack of Veal Roasted Rack of Veal on Vegetable Rack Veal Loin Default Mode and Temperatures: Surround Convection Roast/350˚ Suggested Time: 1 hour 20 minutes Tips: Place on V-shaped rack in roasting pan. Insert meat probe into thickest part of meat. Path to reach this function: DACOR GUIDE-MEAT-BEEF/VEAL-#8 Veal loin Roasted Loin of Veal with Tarragon Mustard Gravy 1 veal rack, Frenched, 5 to 6 pounds 4 carrots, coarsely chopped 2 Tablespoons butter, melted 4 stalks celery, coarsely chopped 2 Tablespoons cracked black pepper 1 large white onion, coarsely chopped Salt and pepper, to taste 2 Tablespoons Chinese five spice powder 7-8 pealed garlic cloves 1⁄ 3 cup Dijon mustard 11⁄ 2 Tablespoons salt 3 sprigs chopped fresh rosemary 6 slices of bacon 8 to 10 sprigs chopped fresh thyme 15 cloves of garlic, separated into cloves and peeled, 2 crushed bay leaves 12 shallots, peeled 2 cups dry white wine, divided 1⁄ 2 cup dry white wine 2-to 21⁄ 2 pound boned veal loin, trimmed and tied loosely at 1 inch intervals with kitchen string 1 Tablespoon finely chopped fresh or 1 teaspoon dried tarragon 1⁄ 4 cup water Adjust oven rack to position 2. In Dacor Guide, select Rack of Veal. Allow oven to preheat. Trim rack of veal and French the bones. Brush with melted butter and sprinkle with cracked black pepper, Chinese five spice, and salt. Set aside. Place the carrots, celery, onion, garlic, rosemary, thyme and bay leaves in the bottom of a roasting pan. Place the veal over the vegetables, bone side down. Pour 1 cup white wine in the bottom of the roasting pan. Place in oven and insert meat probe into veal. Set internal temperature to 165˚. Roast until internal temperature reaches about 140˚, then carefully pour the remaining 1 cup white wine into the bottom of the pan. Roast until the vegetables are caramelized, the rack is golden brown, and the internal temperature reaches 165˚. After Roasting: Let rest 10 to 15 minutes before carving. Serve with caramelized vegetables on the side. Serves 4. Season the veal and salt and pepper, spread the mustard over the top and sides, and cover the veal with the bacon. Place the veal on a V-shaped rack inside of a roasting pan. In the bottom of the pan, add the peeled garlic cloves and the peeled shallot. Add the wine. Adjust oven rack to position 2. In Dacor Guide, select Veal Loin. Allow oven to preheat. Place pan in oven and insert meat thermometer. Set internal temperature at 150˚. Roast until loin is golden brown and it reaches the proper internal temperature. Transfer the veal to a cutting board and let it stand, covered loosely with foil, for 15 minutes. Transfer the garlic and the shallots with a slotted spoon to a bowl, toss them with 2 teaspoons of the chopped tarragon, and keep them warm, covered with foil. While the veal is standing, remove the V-rack and skim the fat from the pan juices. Add the water, and deglaze the pan over high heat on a cooktop, scraping up the brown bits, until the mixture is reduced by half. Strain the mixture through a fine sieve into a bowl and season the gravy with salt and pepper. After Roasting: Cut the veal into 1⁄ 2-inch-thick slices, arrange the slices on a platter, and scatter the garlic and the shallots around them. Drizzle some of the gravy on the veal and sprinkle it with the remaining 1 teaspoon chopped tarragon. Serve the remaining gravy separately. Serves 6. RECIPES RECIPES 80 81 Veal Shoulder Default Mode and Temperatures: Pure Convection™ Sear/350˚ Suggested Time: 2 hours 20 minutes Tips: Place on V-shaped rack in roasting pan. Insert meat probe into thickest part of meat. Path to reach this function: DACOR GUIDE-MEAT-BEEF/VEAL-#9 Veal Shoulder Veal Roasted with Shallot, Fennel, and Riesling 1 Tablespoon coarse kosher salt 1 Tablespoon chopped fresh thyme 1⁄ 2 teaspoon ground white pepper 2 Tablespoons olive oil, divided (1) 3 1⁄ 4-pound boneless veal shoulder roast 1 onion, thinly sliced 7 1⁄ 2 cups thinly sliced fresh fennel (about 3 large bulbs) 1 botlle 500-ml Johannisberg Riesling Mix salt, thyme, and white pepper in small bowl. Place veal shoulder on V-shaped rack in roasting pan. Rub 1 Tablespoon oil over roast. Rub salt mixture over roast. Adjust oven rack to position 2. Place roast in oven. In Dacor Guide, select Veal Shoulder. Press start, insert meat probe, then set internal temperature at 150˚. Roast until golden brown and internal temperature is reached. After Roasting: Add remaining 1 Tablespoon oil, shallots, and fennel to a medium-sized saucepan. Sauté until vegetables are golden brown, stirring frequently, about 12 minutes. Add Reisling; boil 3 minutes. Remove veal shoulder to a cutting board and cover loosely with foil. Remove V-shaped rack and skim the fat off the top of the juices in the bottom of the pan. Add water to the pan, and scrape with a wooden spoon to loosen the browned bits. Add to the saucepan. Allow to reduce by half. Season with salt and white pepper. Slice veal against the grain. Transfer veal to platter. Spoon vegetables and sauce around roast. Makes 6 to 8 servings. RECIPES 82 Meat – Pork Pork Tenderloin Default Mode and Temperatures: Pure Convection™ Sear/375˚ Suggested Time: 30 minutes Tips: Place on flat rack. Insert meat probe in center of meat. Assure probe tip is in center of meat. Path to reach this function: DACOR GUIDE-MEAT-PORK-#1 PORK TENDERLOIN, .5-2 LBS. Pork Loin Default Mode and Temperatures: Pure Convection™ Sear/375˚ Suggested Time: 1 hour Tips: Place on V-shaped rack in roasting pan. Insert meat probe into thickest part of meat. Path to reach this function: DACOR GUIDE-MEAT-PORK-#2 Pork Loin Curry Pork Tenderloin Pork Roast with Balsamic Port Glaze 2 pork tenderloins, about 3⁄ 4 pound each (2) 3-4 pound pork roasts 1⁄ 4 cup vegetable oil 1⁄ 4 cup light brown sugar 2 Tablespoons Madras curry powder 3⁄ 4 cup balsamic vinegar 1 teaspoon ground black pepper 3⁄ 4 cup port wine 1 Tablespoon minced fresh gingerroot 2 cloves minced garlic 1 Tablespoon minced garlic Rub pork tenderloins lightly with vegetable oil. Make a rub out of curry powder, black pepper, ginger, and garlic. Rub tenderloins with spices. Place both on a flat roasting rack in a roasting pan. Cover and refrigerate for at least 1 hour. Adjust oven rack to position 2. In Dacor Guide, select Pork Tenderloin. Place pork in oven. Press start. Insert meat probe in thickest tenderloin and set internal temperature to 165˚. Cook until golden brown and internal temperature reaches 165˚. After Roasting: Let sit for 5-10 minutes before carving. Slice against the grain at a slight angle into 1⁄ 2 inch medallions. Serves 4. In a small saucepan, combine 3⁄ 4 cup balsamic vinegar, 3⁄ 4 cup port, garlic cloves, and 1⁄ 4 cup brown sugar. Bring to a boil then simmer until sauce has reduced by half. Let cool to room temperature before using. This can be done a day in advance. Refrigerate until use. Place pork roasts on (2) V-shaped racks in roasting pans. Adjust oven rack to position 2. Place roast in oven. In Dacor Guide, select Pork Loin. Press start. Insert meat probe and set internal temperature to 160˚. Brush Balsamic Port sauce over pork roasts about half way through the cooking process. Roast until golden brown and internal temperature reaches a minimum of 160˚. After Roasting: Let roasts rest for approximately 10 minutes. Slice against the grain. Serves 12. RECIPES RECIPES 84 85 Pork Tenderloin Default Mode and Temperatures: Pure Convection™ Sear/375˚ Suggested Time: 30 minutes Tips: Place on flat rack. Insert meat probe in center of meat. Assure probe tip is in center of meat. Path to reach this function: DACOR GUIDE-MEAT-PORK-#1 PORK TENDERLOIN, .5-2 LBS. Pork Loin Default Mode and Temperatures: Pure Convection™ Sear/375˚ Suggested Time: 1 hour Tips: Place on V-shaped rack in roasting pan. Insert meat probe into thickest part of meat. Path to reach this function: DACOR GUIDE-MEAT-PORK-#2 Pork Loin Curry Pork Tenderloin Pork Roast with Balsamic Port Glaze 2 pork tenderloins, about 3⁄ 4 pound each (2) 3-4 pound pork roasts 1⁄ 4 cup vegetable oil 1⁄ 4 cup light brown sugar 2 Tablespoons Madras curry powder 3⁄ 4 cup balsamic vinegar 1 teaspoon ground black pepper 3⁄ 4 cup port wine 1 Tablespoon minced fresh gingerroot 2 cloves minced garlic 1 Tablespoon minced garlic Rub pork tenderloins lightly with vegetable oil. Make a rub out of curry powder, black pepper, ginger, and garlic. Rub tenderloins with spices. Place both on a flat roasting rack in a roasting pan. Cover and refrigerate for at least 1 hour. Adjust oven rack to position 2. In Dacor Guide, select Pork Tenderloin. Place pork in oven. Press start. Insert meat probe in thickest tenderloin and set internal temperature to 165˚. Cook until golden brown and internal temperature reaches 165˚. After Roasting: Let sit for 5-10 minutes before carving. Slice against the grain at a slight angle into 1⁄ 2 inch medallions. Serves 4. In a small saucepan, combine 3⁄ 4 cup balsamic vinegar, 3⁄ 4 cup port, garlic cloves, and 1⁄ 4 cup brown sugar. Bring to a boil then simmer until sauce has reduced by half. Let cool to room temperature before using. This can be done a day in advance. Refrigerate until use. Place pork roasts on (2) V-shaped racks in roasting pans. Adjust oven rack to position 2. Place roast in oven. In Dacor Guide, select Pork Loin. Press start. Insert meat probe and set internal temperature to 160˚. Brush Balsamic Port sauce over pork roasts about half way through the cooking process. Roast until golden brown and internal temperature reaches a minimum of 160˚. After Roasting: Let roasts rest for approximately 10 minutes. Slice against the grain. Serves 12. RECIPES RECIPES 84 85 Rack of Pork Default Mode and Temperature: Convection Roast/375˚ Suggested Time: 1 hour, 10 minutes Tips: Place on flat rack. Insert meat probe into center of meat. Assure probe tip is in center of meat. Path to reach this function: DACOR GUIDE-MEAT-PORK-# 3 Rack of Pork Fresh Ham Default Mode and Temperatures: Pure Convection™ Sear/325˚ Suggested Time: 4 hour, 30 minutes Tips: Place on V-shaped rack in roasting pan. Insert meat probe into thickest part of meat. Avoid touching bone with probe. If browning too much, cover with foil. Path to reach this fnction: DACOR GUIDE-PORK-#6 Fresh Ham Oven-roasted Rack of Pork with Barbecue Sauce Molasses and Rum-Glazed Fresh Ham 3 Tablespoons honey 2 Tablespoons hoisin sauce 1⁄ 4 cup ketchup 1 Tablespoon soy sauce 1⁄ 8 teaspoon Chinese five-spice powder FOR BRINING HAM FOR GLAZE 4 quarts water 1⁄ 4 cup dark rum 1 cup sugar 1⁄ 4 cup molasses (preferably mildly flavored) 1 cup table salt 1⁄ 2 2 Tablespoons sesame seeds 30 whole cloves (1) Rack of Pork, chine bone removed, about 4-5 lbs. 4 whole nutmegs, cracked stick ( 1⁄ 4 cup) unsalted butter 1 (8 to 10 lb) bone-in shank-end fresh ham, skinned and trimmed of all but a thin layer of fat In a small mixing bowl, combine honey, hoisin sauce, ketchup, soy sauce, Chinese five spice powder and sesame seeds. Set aside. Trim fat from pork, and place in a large container for marinating. Pour honey mixture over pork. Cover and marinate in refrigerator for a minimum of 1 hour, turning pork occasionally. Remove pork from marinade, reserving marinade. Adjust oven rack to position 2. In Dacor Guide, select Rack of Pork. Allow oven to preheat. Place pork on a flat rack. Pour marinade into a small saucepan and boil for about 15 minutes. Remove from heat and set aside. Place rack of pork in oven and insert meat probe. Set internal temperature to 165˚. Once the temperature reaches about 140˚, baste the rack with the boiled reserved marinade. Roast until rack of pork is golden brown and internal temperature reaches 165˚. 1⁄ 4 cup spice rub of choice After Roasting: Allow to rest 10-15 minutes. Slice into chops in between the bones. Drain ham and pat dry with paper towels. Place ham on v-shaped rack in roasting pan, fatty side up. Adjust oven rack to position 1. Place ham in oven. In Dacor Guide, select Fresh Ham. Set temperature to 325˚. Insert meat probe into thickest part of ham. Set internal temperature to 160˚. Serves 4. BRINING HAM Bring all brining ingredients except ham to a boil in a deep 12- to 16-quart pot (such as a pasta pot), stirring occasionally until sugar and salt are dissolved. Remove from heat and allow to cool. Add ham. (Brine should cover ham; if not, make more brine.) Cool mixture 30 minutes, then chill, covered, turning ham once or twice, at least 1 day and up to 2. MAKE GLAZE WHILE HAM IS ROASTING: Heat glaze ingredients over moderate heat, stirring, until butter is melted. During the last 30 minutes of roasting, brush ham with glaze several times, letting excess fall into drip pan. If ham begins to brown too much, cover it with foil. After Roasting: Transfer cooked ham to a platter and cover loosely with foil. Let ham stand 30 minutes to 1 hour before slicing thinly against the grain. Makes 10 to 12 servings. RECIPES RECIPES 86 87 Rack of Pork Default Mode and Temperature: Convection Roast/375˚ Suggested Time: 1 hour, 10 minutes Tips: Place on flat rack. Insert meat probe into center of meat. Assure probe tip is in center of meat. Path to reach this function: DACOR GUIDE-MEAT-PORK-# 3 Rack of Pork Fresh Ham Default Mode and Temperatures: Pure Convection™ Sear/325˚ Suggested Time: 4 hour, 30 minutes Tips: Place on V-shaped rack in roasting pan. Insert meat probe into thickest part of meat. Avoid touching bone with probe. If browning too much, cover with foil. Path to reach this fnction: DACOR GUIDE-PORK-#6 Fresh Ham Oven-roasted Rack of Pork with Barbecue Sauce Molasses and Rum-Glazed Fresh Ham 3 Tablespoons honey 2 Tablespoons hoisin sauce 1⁄ 4 cup ketchup 1 Tablespoon soy sauce 1⁄ 8 teaspoon Chinese five-spice powder FOR BRINING HAM FOR GLAZE 4 quarts water 1⁄ 4 cup dark rum 1 cup sugar 1⁄ 4 cup molasses (preferably mildly flavored) 1 cup table salt 1⁄ 2 2 Tablespoons sesame seeds 30 whole cloves (1) Rack of Pork, chine bone removed, about 4-5 lbs. 4 whole nutmegs, cracked stick ( 1⁄ 4 cup) unsalted butter 1 (8 to 10 lb) bone-in shank-end fresh ham, skinned and trimmed of all but a thin layer of fat In a small mixing bowl, combine honey, hoisin sauce, ketchup, soy sauce, Chinese five spice powder and sesame seeds. Set aside. Trim fat from pork, and place in a large container for marinating. Pour honey mixture over pork. Cover and marinate in refrigerator for a minimum of 1 hour, turning pork occasionally. Remove pork from marinade, reserving marinade. Adjust oven rack to position 2. In Dacor Guide, select Rack of Pork. Allow oven to preheat. Place pork on a flat rack. Pour marinade into a small saucepan and boil for about 15 minutes. Remove from heat and set aside. Place rack of pork in oven and insert meat probe. Set internal temperature to 165˚. Once the temperature reaches about 140˚, baste the rack with the boiled reserved marinade. Roast until rack of pork is golden brown and internal temperature reaches 165˚. 1⁄ 4 cup spice rub of choice After Roasting: Allow to rest 10-15 minutes. Slice into chops in between the bones. Drain ham and pat dry with paper towels. Place ham on v-shaped rack in roasting pan, fatty side up. Adjust oven rack to position 1. Place ham in oven. In Dacor Guide, select Fresh Ham. Set temperature to 325˚. Insert meat probe into thickest part of ham. Set internal temperature to 160˚. Serves 4. BRINING HAM Bring all brining ingredients except ham to a boil in a deep 12- to 16-quart pot (such as a pasta pot), stirring occasionally until sugar and salt are dissolved. Remove from heat and allow to cool. Add ham. (Brine should cover ham; if not, make more brine.) Cool mixture 30 minutes, then chill, covered, turning ham once or twice, at least 1 day and up to 2. MAKE GLAZE WHILE HAM IS ROASTING: Heat glaze ingredients over moderate heat, stirring, until butter is melted. During the last 30 minutes of roasting, brush ham with glaze several times, letting excess fall into drip pan. If ham begins to brown too much, cover it with foil. After Roasting: Transfer cooked ham to a platter and cover loosely with foil. Let ham stand 30 minutes to 1 hour before slicing thinly against the grain. Makes 10 to 12 servings. RECIPES RECIPES 86 87 Leg of Lamb Meat – Lamb Default Mode and Temperature: Pure Convection™/350˚ Suggested Time: 2 hours Tips: Place on V-shaped rack in roasting pan. Insert meat probe into thickest part of meat. Avoid touching bone with probe. Path to reach this function: DACOR GUIDE-MEAT-LAMB-#1 Short Leg of Lamb Merlot and Mint Marinated Short Leg of lamb 1⁄ 2 cup Merlot 1⁄ 4 cup packed minced fresh mint 4 large minced garlic cloves 2 crumbled bay leaves 1⁄ 2 cup olive oil 5 pound leg of lamb, boned, butterflied Fresh mint sprigs for garnish In a medium-sized bowl, combine Merlot, mint, garlic cloves and 2 bay leaves. Slowly drizzle in olive oil while whisking. Place lamb in a large roasting pan. Pour marinade over lamb. Season with generous amount of pepper. Cover and refrigerate overnight. Drain lamb and transfer to large roasting pan. Season both sides with salt and generous amount of pepper. Arrange fat side down on V-shaped rack in roasting pan. Adjust oven rack to position 1. In Dacor Guide, select Leg of Lamb. Allow oven to preheat. Insert meat probe and enter 145˚ as internal temperature. Avoid touching the bone with probe. After Roasting: Let stand 10 minutes. Slice thinly against the grain. Arrange on platter. Garnish with mint sprigs and serve. Serves 8. RECIPES 89 Leg of Lamb, Bone-in, 4-7 pounds Default Mode and Temperature: Convection Roast/350˚ Suggested Time: 2 hours Tips: Place on V-shaped rack in roasting pan. Insert meat probe into thickest part of meat. Path to reach this function: DACOR GUIDE-MEAT-LAMB-#2 Lamb Leg, Bone-in, 4-7 pounds Oven Roasted Garlic Leg of Lamb Boned Lamb, Rolled Default Mode and Temperature: Convection Roast/350˚ Suggested Time: 2 hours Tips: Place on V-shaped rack in roasting pan. Insert meat probe into thickest part of meat. Path to reach this function: DACOR GUIDE-MEAT-LAMB-#3 Boned Lamb, Rolled Boned Lamb Stuffed with Fresh Herbs 6 pound Leg of lamb, butterflied 1⁄ 4 cup finely chopped fresh chives Kosher salt 1 Tablespoon chopped fresh Italian parsley Cracked black pepper 2 Tablespoons chopped fresh basil 4 Tablespoons (1 stick) unsalted butter 2 teaspoons chopped fresh rosemary 4-5 cloves garlic 1 teaspoon chopped lemon zest 6 sprigs thyme 3 1⁄ 2 pound boned shoulder of lamb 3 sprigs rosemary 1⁄ 2 teaspoon salt 1⁄ 2 cup brandy 1 teaspoon cracked black pepper 1⁄ 2 cup pistachios, finely chopped 1 Tablespoon olive oil 1 cup panko or other dried breadcrumbs In a small mixing bowl, combine chives, Italian parsley, basil, rosemary, and lemon zest. Adjust oven rack to position 2. In Dacor Guide, select Lamb Leg, Bone-in 4-7 lbs. Allow oven to preheat. Salt and pepper leg of lamb. In a small sauté pan over medium high heat, add 2 Tablespoons butter and sauté whole cloves of garlic. Adjust heat lower if necessary and cook for about 5 minutes, or until golden brown on all sides. Remove garlic to a cutting board. Mash garlic with a knife. Add back into sauté pan and add fresh chopped thyme and rosemary. Slowly add brandy and allow to reduce. Add the remaining 2 Tablespoons butter. Sprinkle pistachios on a plate. Sprinkle breadcrumbs onto another one. Coat the leg of lamb with roasted garlic herb mixture on all sides. Dredge lamb in pistachios, then in breadcrumbs. Place lamb on roasting rack inside of roasting pan. Adjust oven rack to position 1. In Dacor Guide, select Lamb Leg, Bone-In. Allow oven to preheat. Place lamb leg in oven and insert meat probe. Set internal temperature to 155˚. Cook until golden brown and internal temperature reaches 155˚. Lay the meat, skin-side down, on a cutting board and remove any fat. Cover with plastic wrap, and using a meat mallet, pound the lamb to a fairly even thickness, being careful not to tear it. Season the meat with salt and pepper. Spread the herb mixture over the surface. Roll the meat up and tie it securely with kitchen twine. Adjust oven rack to position 1. In Dacor Guide, select Boned Lamb, Rolled. Allow oven to preheat. Place lamb on a V-shaped rack inside a roasting pan. Brush the surface lightly with oil and season again with salt and pepper. Place in oven and insert meat probe into center of lamb. Set internal temperature for 155˚. Roast until golden brown and lamb reaches 155˚. After Roasting: Allow to sit for 10-15 minutes before carving. Slice into 1⁄ 4-inch to 1⁄ 2-inch slices. After Roasting: Let rest 10-15 minutes. Slice meat off of the bone and serve. Serves 6. RECIPES RECIPES 90 91 Leg of Lamb, Bone-in, 4-7 pounds Default Mode and Temperature: Convection Roast/350˚ Suggested Time: 2 hours Tips: Place on V-shaped rack in roasting pan. Insert meat probe into thickest part of meat. Path to reach this function: DACOR GUIDE-MEAT-LAMB-#2 Lamb Leg, Bone-in, 4-7 pounds Oven Roasted Garlic Leg of Lamb Boned Lamb, Rolled Default Mode and Temperature: Convection Roast/350˚ Suggested Time: 2 hours Tips: Place on V-shaped rack in roasting pan. Insert meat probe into thickest part of meat. Path to reach this function: DACOR GUIDE-MEAT-LAMB-#3 Boned Lamb, Rolled Boned Lamb Stuffed with Fresh Herbs 6 pound Leg of lamb, butterflied 1⁄ 4 cup finely chopped fresh chives Kosher salt 1 Tablespoon chopped fresh Italian parsley Cracked black pepper 2 Tablespoons chopped fresh basil 4 Tablespoons (1 stick) unsalted butter 2 teaspoons chopped fresh rosemary 4-5 cloves garlic 1 teaspoon chopped lemon zest 6 sprigs thyme 3 1⁄ 2 pound boned shoulder of lamb 3 sprigs rosemary 1⁄ 2 teaspoon salt 1⁄ 2 cup brandy 1 teaspoon cracked black pepper 1⁄ 2 cup pistachios, finely chopped 1 Tablespoon olive oil 1 cup panko or other dried breadcrumbs In a small mixing bowl, combine chives, Italian parsley, basil, rosemary, and lemon zest. Adjust oven rack to position 2. In Dacor Guide, select Lamb Leg, Bone-in 4-7 lbs. Allow oven to preheat. Salt and pepper leg of lamb. In a small sauté pan over medium high heat, add 2 Tablespoons butter and sauté whole cloves of garlic. Adjust heat lower if necessary and cook for about 5 minutes, or until golden brown on all sides. Remove garlic to a cutting board. Mash garlic with a knife. Add back into sauté pan and add fresh chopped thyme and rosemary. Slowly add brandy and allow to reduce. Add the remaining 2 Tablespoons butter. Sprinkle pistachios on a plate. Sprinkle breadcrumbs onto another one. Coat the leg of lamb with roasted garlic herb mixture on all sides. Dredge lamb in pistachios, then in breadcrumbs. Place lamb on roasting rack inside of roasting pan. Adjust oven rack to position 1. In Dacor Guide, select Lamb Leg, Bone-In. Allow oven to preheat. Place lamb leg in oven and insert meat probe. Set internal temperature to 155˚. Cook until golden brown and internal temperature reaches 155˚. Lay the meat, skin-side down, on a cutting board and remove any fat. Cover with plastic wrap, and using a meat mallet, pound the lamb to a fairly even thickness, being careful not to tear it. Season the meat with salt and pepper. Spread the herb mixture over the surface. Roll the meat up and tie it securely with kitchen twine. Adjust oven rack to position 1. In Dacor Guide, select Boned Lamb, Rolled. Allow oven to preheat. Place lamb on a V-shaped rack inside a roasting pan. Brush the surface lightly with oil and season again with salt and pepper. Place in oven and insert meat probe into center of lamb. Set internal temperature for 155˚. Roast until golden brown and lamb reaches 155˚. After Roasting: Allow to sit for 10-15 minutes before carving. Slice into 1⁄ 4-inch to 1⁄ 2-inch slices. After Roasting: Let rest 10-15 minutes. Slice meat off of the bone and serve. Serves 6. RECIPES RECIPES 90 91 Rack of Lamb Default Mode and Temperatures: Surround Roast/425˚ Suggested Time: 45 minutes Tips: Place on flat rack in roasting pan. Insert meat probe into thickest part of meat. Path to reach this function: DACOR GUIDE-MEAT-LAMB # 4 Rack of Lamb Walnut Crusted Rack of Lamb with Garlic Vegetable Sauce Lamb Shoulder Default Mode and Temperature: Pure Convection™/350˚ Suggested Time: 2 hours Tips: Place on V-shaped rack in roasting pan. Insert meat probe into thickest part of meat. Path to reach this function: DACOR GUIDE-MEAT-LAMB-#5 Lamb Shoulder Roasted Lamb Shoulder with Mustard Glaze (1) 3 1⁄ 2 pound lamb shoulder, boned 2 Racks of Lamb (2-3 pounds total) GARLIC VEGETABLE SAUCE: 1 egg, slightly beaten 1 cup lamb scraps Salt and cracked black pepper, to taste 2 Tablespoons milk 2 Tablespoons olive oil 1⁄ 3 cup Dijon mustard 1 cup finely ground walnuts 1 carrot, small diced 2 Tablespoons soy sauce 1 cup Italian seasoned breadcrumbs 1⁄ 2 onion, small diced 1 large clove garlic, crushed and minced 1 teaspoon salt 6 whole cloves garlic, peeled 1 teaspoon fresh thyme 2 Tablespoons chopped fresh parsley 1 tomato, small diced 1 teaspoon fresh gingerroot, minced 2 Tablespoons olive oil 1⁄ 2 cup white wine 3 cups lamb or beef stock 1 bay leaf 3 sprigs thyme Salt and pepper, to taste 1 Tablespoon cornstarch, if needed Adjust oven rack to position 2. In Dacor Guide, select Rack of Lamb. Allow oven to preheat. Clean the racks of lamb. Reserve the scraps for the sauce. In a shallow bowl, whisk together egg and milk. In another shallow bowl combine walnuts, breadcrumbs, and salt. Coat lamb with egg mixture. Dredge lamb in breadcrumb mixture. Pat mixture all over lamb to make a thick crust. Place rack of lamb in oven. Insert meat probe into thickest part of rack, avoiding bone. Set internal temperature for 145˚. Cook until internal temperature reaches 145˚ and lamb rack is golden brown. Lay the meat, skin-side down, on a cutting board and remove any fat. Cover with plastic wrap, and using a meat mallet, pound the lamb to a fairly even thickness, being careful not to tear it. Season the meat with salt and pepper. Adjust oven rack to position 1. In Dacor Guide, select Boned Lamb, Rolled. Allow oven to preheat. Place lamb on a V-shaped rack inside a roasting pan. Brush the surface lightly with oil and season again with salt and pepper. Place in oven and insert meat probe into center of lamb. Set internal temperature for 155˚. While lamb is roasting, combine mustard, soy sauce, garlic, thyme and gingerroot in a small bowl. Once the lamb’s internal temperature reaches 140˚, brush the mustard glaze on the roast. Continue to roast until golden brown and lamb reaches 155˚. After Roasting: Allow to sit for 10-15 minutes before carving. Slice into 1⁄ 4-inch to 1⁄ 2-inch slices. Meanwhile, roast the lamb scraps and bones in the oven until browned lightly. In a large sauté pan, brown the carrot and onion in olive oil. Add garlic and cook until fragrant. Add tomato. Reduce heat and add white wine. Scrape up the browned bits on the bottom of the pan with a wooden spoon. Let reduce by half. Add lamb scraps, lamb stock, bay leaf and thyme sprigs and simmer on low for 45-50 minutes. Pass through a strainer. Return to sauté pan. If sauce is not thick enough, combine cornstarch and about 2 Tablespoons of the sauce in a small bowl. Add to sauce until it thickens. Keep on simmer plate on low until service. Place lamb on a flat rack on a roasting pan and place in the oven. Cook until medium rare, or internal temperature reaches 145˚. After Roasting: Let lamb rest 5 minutes before slicing between the chops, then cut into chops (about 3-4 per person). Serve with garlic vegetable sauce. Serves 6. RECIPES RECIPES 92 93 Rack of Lamb Default Mode and Temperatures: Surround Roast/425˚ Suggested Time: 45 minutes Tips: Place on flat rack in roasting pan. Insert meat probe into thickest part of meat. Path to reach this function: DACOR GUIDE-MEAT-LAMB # 4 Rack of Lamb Walnut Crusted Rack of Lamb with Garlic Vegetable Sauce Lamb Shoulder Default Mode and Temperature: Pure Convection™/350˚ Suggested Time: 2 hours Tips: Place on V-shaped rack in roasting pan. Insert meat probe into thickest part of meat. Path to reach this function: DACOR GUIDE-MEAT-LAMB-#5 Lamb Shoulder Roasted Lamb Shoulder with Mustard Glaze (1) 3 1⁄ 2 pound lamb shoulder, boned 2 Racks of Lamb (2-3 pounds total) GARLIC VEGETABLE SAUCE: 1 egg, slightly beaten 1 cup lamb scraps Salt and cracked black pepper, to taste 2 Tablespoons milk 2 Tablespoons olive oil 1⁄ 3 cup Dijon mustard 1 cup finely ground walnuts 1 carrot, small diced 2 Tablespoons soy sauce 1 cup Italian seasoned breadcrumbs 1⁄ 2 onion, small diced 1 large clove garlic, crushed and minced 1 teaspoon salt 6 whole cloves garlic, peeled 1 teaspoon fresh thyme 2 Tablespoons chopped fresh parsley 1 tomato, small diced 1 teaspoon fresh gingerroot, minced 2 Tablespoons olive oil 1⁄ 2 cup white wine 3 cups lamb or beef stock 1 bay leaf 3 sprigs thyme Salt and pepper, to taste 1 Tablespoon cornstarch, if needed Adjust oven rack to position 2. In Dacor Guide, select Rack of Lamb. Allow oven to preheat. Clean the racks of lamb. Reserve the scraps for the sauce. In a shallow bowl, whisk together egg and milk. In another shallow bowl combine walnuts, breadcrumbs, and salt. Coat lamb with egg mixture. Dredge lamb in breadcrumb mixture. Pat mixture all over lamb to make a thick crust. Place rack of lamb in oven. Insert meat probe into thickest part of rack, avoiding bone. Set internal temperature for 145˚. Cook until internal temperature reaches 145˚ and lamb rack is golden brown. Lay the meat, skin-side down, on a cutting board and remove any fat. Cover with plastic wrap, and using a meat mallet, pound the lamb to a fairly even thickness, being careful not to tear it. Season the meat with salt and pepper. Adjust oven rack to position 1. In Dacor Guide, select Boned Lamb, Rolled. Allow oven to preheat. Place lamb on a V-shaped rack inside a roasting pan. Brush the surface lightly with oil and season again with salt and pepper. Place in oven and insert meat probe into center of lamb. Set internal temperature for 155˚. While lamb is roasting, combine mustard, soy sauce, garlic, thyme and gingerroot in a small bowl. Once the lamb’s internal temperature reaches 140˚, brush the mustard glaze on the roast. Continue to roast until golden brown and lamb reaches 155˚. After Roasting: Allow to sit for 10-15 minutes before carving. Slice into 1⁄ 4-inch to 1⁄ 2-inch slices. Meanwhile, roast the lamb scraps and bones in the oven until browned lightly. In a large sauté pan, brown the carrot and onion in olive oil. Add garlic and cook until fragrant. Add tomato. Reduce heat and add white wine. Scrape up the browned bits on the bottom of the pan with a wooden spoon. Let reduce by half. Add lamb scraps, lamb stock, bay leaf and thyme sprigs and simmer on low for 45-50 minutes. Pass through a strainer. Return to sauté pan. If sauce is not thick enough, combine cornstarch and about 2 Tablespoons of the sauce in a small bowl. Add to sauce until it thickens. Keep on simmer plate on low until service. Place lamb on a flat rack on a roasting pan and place in the oven. Cook until medium rare, or internal temperature reaches 145˚. After Roasting: Let lamb rest 5 minutes before slicing between the chops, then cut into chops (about 3-4 per person). Serve with garlic vegetable sauce. Serves 6. RECIPES RECIPES 92 93 Roasting Chicken Poultry Default Mode and Temperature: Pure Convection™ Sear/350˚ Suggested Time: 1 hour 30 minutes Tips: Place on V-shaped rack in roasting pan. Insert meat probe into thigh. Path to reach this function: DACOR GUIDE-POULTRY-#1 Roasting Chicken Roasted Lemon Rosemary Chicken 1 pound roasting chicken (4 to 5 pounds) 1 cup chopped flat-leaf parsley 1⁄ 4-1⁄ 2 cup chopped fresh rosemary 1⁄ 4 cup olive oil 1 whole lemon 1 teaspoon minced garlic Salt and pepper, to taste Rinse chicken inside and out with cold water. Discard neck and giblets or reserve for another use. Pat chicken dry with paper towels. Clean and cut the lemon in quarter and place 2 of them inside the chicken cavity with several rosemary sprigs. Make a rub with parsley, rosemary, garlic, and garlic. Squeeze 2 lemon wedges into rub, discarding any seeds. Season the outside of the chicken with the rub, salt, and pepper. Place on rack in roasting pan. Adjust oven rack to position 2. In Dacor Guide, select Roasting Chicken. Place chicken into oven. Press start. Insert meat probe into thigh and set internal temperature at 180˚. Roast until golden brown and internal temperature reaches 180˚ in the thigh. Serves 4. RECIPES 95 Fryer Chicken Default Mode and Temperature: Pure Convection™ Sear/350˚ Suggested Time: 1 hour Tips: Place on V-shaped rack in roasting pan. Insert meat probe into thigh. Path to reach this function: DACOR GUIDE-POULTRY #2 Fryer Chicken Zesty Pineapple Orange Glazed Chicken Cornish Game Hens Default Mode and Temperatures: Pure Convection™ Sear/350˚ Suggested Time: 45 minutes Tips: Place on flat rack in roasting pan. Insert meat probe into thickest part of meat. Path to reach this function: DACOR GUIDE-POUTLRY-#3 Cornish Game Hen Wild Rice-Stuffed Cornish Game Hens with Bing Cherry Sauce 21⁄ 2-3 pound fryer chicken GLAZE STUFFING GAME HENS BING CHERRY SAUCE 1 Tablespoon olive oil 1 (6 ounce) can pineapple juice 1 cup wild rice 4 game hens, about 1⁄ 2-1 pound each 1 can (15 ounce) pitted Bing (or dark) Salt and pepper, to taste 1⁄ 2 cup pure maple syrup 2 Tablespoons butter 2 Tablespoons unsalted butter, melted cherries in syrup 3 Tablespoons Dijon mustard 1⁄ 4 cup minced celery 2 Tablespoons olive oil 2 cups chicken stock 3 Tablespoons soy sauce 1⁄ 4 cup minced onion 1 Tablespoon salt 1⁄ 4 teaspoon salt Zest of 1 orange 1⁄ 8 cup minced carrot 2 teaspoons ground black pepper Dash of pepper Juice of 1 orange 1⁄ 4 cup minced red bell pepper 1⁄ 4 teaspoon ground allspice 1⁄ 2 cup unsalted butter (1 stick), cut into small cubes 1⁄ 2 cup chicken broth 1⁄ 2 teaspoon ground nutmeg 1 teaspoon dried thyme 1 teaspoon arrowroot 1 teaspoon dried rosemary 2 Tablespoons Grand Marnier Make the glaze by combining pineapple juice, maple syrup, Dijon mustard, soy sauce, and orange zest and juice in a small saucepan. Bring to boil then drop to a simmer. Pour half of the glaze into a small bowl to glaze the chicken during to cooking process. Reduce the rest of the glaze left in the saucepan by half over medium low heat. Once it is reduced, drop butter in one piece at a time, swirling to incorporate fully before adding the next. Once all butter is in, season with salt and pepper. Remove gizzards from chicken and set aside for another use. Rinse and pat dry with paper towel. Place the chicken on a roasting rack in a roasting pan and rub it with olive oil. Salt and pepper the chicken, including the cavity. Adjust oven rack to position 2. In Dacor Guide, select Fryer Chicken. Place in the oven and press start. Insert meat probe into the thigh and enter 180˚ as the internal temperature. Set timer for 30 minutes. Remove chicken from oven and brush about 1⁄ 3 of the pineapple orange mixture on the chicken. Place chicken back in the oven. Baste chicken with pineapple orange glaze two to three times total (about every 10-15 minutes) during the cooking process. After Roasting: Let chicken rest for about 15 minutes before carving. Bring a pot of water to a boil. Cook wild rice in water until tender. The rice will almost split in two and one side will bend back when it is done. While the rice is cooking, melt butter in a sauté pan. Add celery, onion, carrot, and bell pepper. Sauté until the vegetables are soft. Drain rice and add to vegetables. Add the chicken stock and seasonings. Cook for 3 minutes. Season with salt and pepper. Turn off heat and let mixture cool completely. Remove gizzard and inside package from game hens and set aside for another use. Rinse hens under cold water and pat dry with paper towels. Combine butter and olive oil and drizzle over hens. Season with salt and pepper. Place hens on a flat rack in a roasting pan. Stuff the hens with the rice. Adjust oven rack to position 2. In Dacor Guide, select Cornish Game Hens. Place hens in oven. Insert meat probe and set internal temperature to 165˚. Roast until golden brown. When the juices run clear, take out and cool for 10 minutes. For sauce; drain cherries and put liquid in a saucepan with chicken stock. Reduce by half. Add salt, pepper, allspice and nutmeg. Stir arrowroot with 1 teaspoon of the cherry sauce that has been cooled. Stir until smooth before adding to sauce. Simmer until thickened. Add Grand Marnier and bing cherries. Place a spoonful of rice in center of plate. Place half a game hen or a whole game hen on top of the rice. Spoon sauce over game hen and around the plate. Serves 4. After Roasting: Scoop the rice out of the game hens and cut game hens in half. Drizzle hens and rice with cherry sauce. Serves 6 to 8. RECIPES RECIPES 96 97 Fryer Chicken Default Mode and Temperature: Pure Convection™ Sear/350˚ Suggested Time: 1 hour Tips: Place on V-shaped rack in roasting pan. Insert meat probe into thigh. Path to reach this function: DACOR GUIDE-POULTRY #2 Fryer Chicken Zesty Pineapple Orange Glazed Chicken Cornish Game Hens Default Mode and Temperatures: Pure Convection™ Sear/350˚ Suggested Time: 45 minutes Tips: Place on flat rack in roasting pan. Insert meat probe into thickest part of meat. Path to reach this function: DACOR GUIDE-POUTLRY-#3 Cornish Game Hen Wild Rice-Stuffed Cornish Game Hens with Bing Cherry Sauce 21⁄ 2-3 pound fryer chicken GLAZE STUFFING GAME HENS BING CHERRY SAUCE 1 Tablespoon olive oil 1 (6 ounce) can pineapple juice 1 cup wild rice 4 game hens, about 1⁄ 2-1 pound each 1 can (15 ounce) pitted Bing (or dark) Salt and pepper, to taste 1⁄ 2 cup pure maple syrup 2 Tablespoons butter 2 Tablespoons unsalted butter, melted cherries in syrup 3 Tablespoons Dijon mustard 1⁄ 4 cup minced celery 2 Tablespoons olive oil 2 cups chicken stock 3 Tablespoons soy sauce 1⁄ 4 cup minced onion 1 Tablespoon salt 1⁄ 4 teaspoon salt Zest of 1 orange 1⁄ 8 cup minced carrot 2 teaspoons ground black pepper Dash of pepper Juice of 1 orange 1⁄ 4 cup minced red bell pepper 1⁄ 4 teaspoon ground allspice 1⁄ 2 cup unsalted butter (1 stick), cut into small cubes 1⁄ 2 cup chicken broth 1⁄ 2 teaspoon ground nutmeg 1 teaspoon dried thyme 1 teaspoon arrowroot 1 teaspoon dried rosemary 2 Tablespoons Grand Marnier Make the glaze by combining pineapple juice, maple syrup, Dijon mustard, soy sauce, and orange zest and juice in a small saucepan. Bring to boil then drop to a simmer. Pour half of the glaze into a small bowl to glaze the chicken during to cooking process. Reduce the rest of the glaze left in the saucepan by half over medium low heat. Once it is reduced, drop butter in one piece at a time, swirling to incorporate fully before adding the next. Once all butter is in, season with salt and pepper. Remove gizzards from chicken and set aside for another use. Rinse and pat dry with paper towel. Place the chicken on a roasting rack in a roasting pan and rub it with olive oil. Salt and pepper the chicken, including the cavity. Adjust oven rack to position 2. In Dacor Guide, select Fryer Chicken. Place in the oven and press start. Insert meat probe into the thigh and enter 180˚ as the internal temperature. Set timer for 30 minutes. Remove chicken from oven and brush about 1⁄ 3 of the pineapple orange mixture on the chicken. Place chicken back in the oven. Baste chicken with pineapple orange glaze two to three times total (about every 10-15 minutes) during the cooking process. After Roasting: Let chicken rest for about 15 minutes before carving. Bring a pot of water to a boil. Cook wild rice in water until tender. The rice will almost split in two and one side will bend back when it is done. While the rice is cooking, melt butter in a sauté pan. Add celery, onion, carrot, and bell pepper. Sauté until the vegetables are soft. Drain rice and add to vegetables. Add the chicken stock and seasonings. Cook for 3 minutes. Season with salt and pepper. Turn off heat and let mixture cool completely. Remove gizzard and inside package from game hens and set aside for another use. Rinse hens under cold water and pat dry with paper towels. Combine butter and olive oil and drizzle over hens. Season with salt and pepper. Place hens on a flat rack in a roasting pan. Stuff the hens with the rice. Adjust oven rack to position 2. In Dacor Guide, select Cornish Game Hens. Place hens in oven. Insert meat probe and set internal temperature to 165˚. Roast until golden brown. When the juices run clear, take out and cool for 10 minutes. For sauce; drain cherries and put liquid in a saucepan with chicken stock. Reduce by half. Add salt, pepper, allspice and nutmeg. Stir arrowroot with 1 teaspoon of the cherry sauce that has been cooled. Stir until smooth before adding to sauce. Simmer until thickened. Add Grand Marnier and bing cherries. Place a spoonful of rice in center of plate. Place half a game hen or a whole game hen on top of the rice. Spoon sauce over game hen and around the plate. Serves 4. After Roasting: Scoop the rice out of the game hens and cut game hens in half. Drizzle hens and rice with cherry sauce. Serves 6 to 8. RECIPES RECIPES 96 97 Duck Default Mode and Temperature: Pure Convection™/400˚ Suggested Time: 1 hour Tips: Place on V-shaped rack in roasting pan. Insert meat probe into thigh. Prick skin with fork. Scoop out fat to prevent smoking. Cover with foil if necessary. Path to reach this function: DACOR GUIDE-POULTRY-#4 Duck Roast Five Spice Duck with Peach and Ginger Chutney Goose Default Mode and Temperature: Pure Convection™ Sear/350˚ Suggested Time: 2 hours Tips: Place on V-shaped rack in roasting pan. Insert meat probe into thigh. Prick skin with fork. Scoop out fat to prevent smoking. Cover with foil if necessary. Path to reach this function: DACOR GUIDE-POULTRY-#5 Goose Madeira Orange Goose with Roasted Shallots 1 121⁄ 2 pound goose, neck reserved FOR SAUCE: 2 quarts water 5 garlic cloves, crushed 3⁄ 4 cup salt 2 Tablespoons soy sauce 1 cup brown sugar 3 Tablespoons five spice powder FOR THE SHALLOTS: 3 shallots, sliced 1⁄ 4 cup onion, chopped 3 cups cold water 1 Tablespoon butter, melted 2 cups Madeira plus 2 Tablespoons 1 orange, sliced 1⁄ 4 inch thick 2-3 pound fresh duck 18 shallots, peeled 4 small oranges, quartered 6 whole cloves 1⁄ 2 cup honey 11⁄ 2 4 cups canned low-salt chicken broth In a 10-12 quart stockpot, bring first nine ingredients to a boil. Turn down to a simmer and cook for 30 minutes. Add 3 cups cold water and cool down. Once liquid is cool, add duck. Cover and marinate in the refrigerator for a minimum 8 hours to overnight. Drain and truss the duck with butcher’s twine. Place on roasting rack inside of roasting pan. Pat ducks dry with paper towels. Adjust oven rack to position 2. In Dacor Guide, select Duck. Allow oven to preheat. Place duck in oven and insert meat probe. Set internal temperature to 170˚. Cook until golden brown, and an instant-read thermometer reaches 170˚ in the thigh. Occasionally remove fat from bottom of roasting pan with baster. During the last 10-15 minutes, baste the duck with honey. Let the duck rest for 10-15 minutes before carving. PEACH AND GINGER CHUTNEY 1⁄ 2 cup apple, peeled and cored, cut into small dice 1⁄ 4 cup onion, cut into small dice 1 Tablespoon butter cups Madeira 3⁄ 4 cup canned low-salt chicken broth 1 cup fresh orange juice 3 Tablespoons honey 1 Tablespoon cornstarch 2 Tablespoons (about) honey TO MAKE THE GOOSE Remove excess skin, fat and quills from goose. Carefully lower goose into large pot of boiling water. Boil 1 minute. Remove from water. Pat dry. Place on rack in large pan. Chill uncovered 2 days. Adjust oven rack to position 2. In a large bowl, combine 1 Tablespoon melted butter, 18 shallots, 11⁄ 2 cup Madeira, chicken broth, and honey. Toss to coat. Place in the bottom of a roasting pan fitted with a V-shaped rack. Pierce goose skin (not meat) all over with fork. Place halved shallots and remaining 3 oranges in cavity of goose. Tie legs together to hold shape. Season with salt and pepper. Place goose, breast sideup, on rack in roasting pan. Place in oven. In Dacor Guide, select Goose. Cook for approximately 2 hours, or until skin in crispy brown and internal temperature reaches 180˚. Scoop out fat from bottom roasting pan to prevent smoking about half way through the roasting process. Cover goose with foil if it is browning too much. 1 Tablespoon ginger, minced Transfer goose to platter. 1⁄ 4 cup brown sugar 1⁄ 2 cup apple cider vinegar 1 (8 ounce) bag dried cranberries 1⁄ 4 teaspoon crushed red pepper flakes 1 (28 ounce) can peaches, drained and cut into medium dice In a 2 quart saucepot, combine apple, onion, ginger, brown sugar, apple cider vinegar, dried cranberries and crushed red peppers. Bring to a boil; reduce heat. Hold on simmer plate on low, stirring occasionally. Stir in peaches before service to heat through. Serve sauce warm with poultry, pork, or ham. This sauce can hold on the simmer plate for a maximum of four hours. FOR SAUCE Melt 1 Tablespoon butter in heavy large saucepan over medium heat. Add goose neck; cook until brown, turning once, about 5 minutes. Add sliced shallots; sauté until tender, about 4 minutes. Add Madeira and orange quarters. Boil until reduced by 1/3, scraping up browned bits, about 3 minutes. Add broth and juice. Boil until reduced to 2 cups liquid, about 45 minutes. In a small bowl, combine remaining 2 Tablespoons Madeira with cornstarch. Add to boiling sauce to thicken. Strain sauce into saucepan. Keep warm until service. Carve goose. Arrange slices on plates. Top with Madeira-glazed shallots and sauce and serve. Serves 4. Serves 6. RECIPES RECIPES 98 99 Duck Default Mode and Temperature: Pure Convection™/400˚ Suggested Time: 1 hour Tips: Place on V-shaped rack in roasting pan. Insert meat probe into thigh. Prick skin with fork. Scoop out fat to prevent smoking. Cover with foil if necessary. Path to reach this function: DACOR GUIDE-POULTRY-#4 Duck Roast Five Spice Duck with Peach and Ginger Chutney Goose Default Mode and Temperature: Pure Convection™ Sear/350˚ Suggested Time: 2 hours Tips: Place on V-shaped rack in roasting pan. Insert meat probe into thigh. Prick skin with fork. Scoop out fat to prevent smoking. Cover with foil if necessary. Path to reach this function: DACOR GUIDE-POULTRY-#5 Goose Madeira Orange Goose with Roasted Shallots 1 121⁄ 2 pound goose, neck reserved FOR SAUCE: 2 quarts water 5 garlic cloves, crushed 3⁄ 4 cup salt 2 Tablespoons soy sauce 1 cup brown sugar 3 Tablespoons five spice powder FOR THE SHALLOTS: 3 shallots, sliced 1⁄ 4 cup onion, chopped 3 cups cold water 1 Tablespoon butter, melted 2 cups Madeira plus 2 Tablespoons 1 orange, sliced 1⁄ 4 inch thick 2-3 pound fresh duck 18 shallots, peeled 4 small oranges, quartered 6 whole cloves 1⁄ 2 cup honey 11⁄ 2 4 cups canned low-salt chicken broth In a 10-12 quart stockpot, bring first nine ingredients to a boil. Turn down to a simmer and cook for 30 minutes. Add 3 cups cold water and cool down. Once liquid is cool, add duck. Cover and marinate in the refrigerator for a minimum 8 hours to overnight. Drain and truss the duck with butcher’s twine. Place on roasting rack inside of roasting pan. Pat ducks dry with paper towels. Adjust oven rack to position 2. In Dacor Guide, select Duck. Allow oven to preheat. Place duck in oven and insert meat probe. Set internal temperature to 170˚. Cook until golden brown, and an instant-read thermometer reaches 170˚ in the thigh. Occasionally remove fat from bottom of roasting pan with baster. During the last 10-15 minutes, baste the duck with honey. Let the duck rest for 10-15 minutes before carving. PEACH AND GINGER CHUTNEY 1⁄ 2 cup apple, peeled and cored, cut into small dice 1⁄ 4 cup onion, cut into small dice 1 Tablespoon butter cups Madeira 3⁄ 4 cup canned low-salt chicken broth 1 cup fresh orange juice 3 Tablespoons honey 1 Tablespoon cornstarch 2 Tablespoons (about) honey TO MAKE THE GOOSE Remove excess skin, fat and quills from goose. Carefully lower goose into large pot of boiling water. Boil 1 minute. Remove from water. Pat dry. Place on rack in large pan. Chill uncovered 2 days. Adjust oven rack to position 2. In a large bowl, combine 1 Tablespoon melted butter, 18 shallots, 11⁄ 2 cup Madeira, chicken broth, and honey. Toss to coat. Place in the bottom of a roasting pan fitted with a V-shaped rack. Pierce goose skin (not meat) all over with fork. Place halved shallots and remaining 3 oranges in cavity of goose. Tie legs together to hold shape. Season with salt and pepper. Place goose, breast sideup, on rack in roasting pan. Place in oven. In Dacor Guide, select Goose. Cook for approximately 2 hours, or until skin in crispy brown and internal temperature reaches 180˚. Scoop out fat from bottom roasting pan to prevent smoking about half way through the roasting process. Cover goose with foil if it is browning too much. 1 Tablespoon ginger, minced Transfer goose to platter. 1⁄ 4 cup brown sugar 1⁄ 2 cup apple cider vinegar 1 (8 ounce) bag dried cranberries 1⁄ 4 teaspoon crushed red pepper flakes 1 (28 ounce) can peaches, drained and cut into medium dice In a 2 quart saucepot, combine apple, onion, ginger, brown sugar, apple cider vinegar, dried cranberries and crushed red peppers. Bring to a boil; reduce heat. Hold on simmer plate on low, stirring occasionally. Stir in peaches before service to heat through. Serve sauce warm with poultry, pork, or ham. This sauce can hold on the simmer plate for a maximum of four hours. FOR SAUCE Melt 1 Tablespoon butter in heavy large saucepan over medium heat. Add goose neck; cook until brown, turning once, about 5 minutes. Add sliced shallots; sauté until tender, about 4 minutes. Add Madeira and orange quarters. Boil until reduced by 1/3, scraping up browned bits, about 3 minutes. Add broth and juice. Boil until reduced to 2 cups liquid, about 45 minutes. In a small bowl, combine remaining 2 Tablespoons Madeira with cornstarch. Add to boiling sauce to thicken. Strain sauce into saucepan. Keep warm until service. Carve goose. Arrange slices on plates. Top with Madeira-glazed shallots and sauce and serve. Serves 4. Serves 6. RECIPES RECIPES 98 99 Stuffed Turkey, 8-15 pounds Default Mode and Temperature: Pure Convection™ Sear/350˚ Suggested Time: 2 hours 45 minutes Tips: Place on V-shaped rack in roasting pan. Insert meat probe into thigh. Path to reach this function: DACOR GUIDE-POULTRY-#6 Turkey, Stuffed, 8-15 lbs. Turkey Stuffed with Sausage and Hazelnut Stuffing Stuffed Turkey 16-28 lbs. Default Mode and Temperature: Pure Convection™ Sear/350˚ Suggested Time: 4 hours Tips: Place on V-shaped rack in roasting pan. Insert meat probe into thigh. Path to reach this function: DACOR GUIDE-POULTRY-#7 Turkey, Stuffed, 16-28 lbs. Traditional Stuffed turkey with Creamy Gravy SAUSAGE AND HAZELNUT STUFFING STUFFING 15-25 pound whole turkey GRAVY 1 cup hazelnuts, roasted and skinned 10 cups (1 inch) cubes crusty country-style bread 1⁄ 4 cup olive oil Pan juices reserved from turkey 1 pound Italian sausage (about 1 pound) 4 cups turkey or chicken stock BASTING SAUCE (TO USE AT END OF ROASTING) 1⁄ 2 cup (1 stick) unsalted butter 3 medium onions, cut into small dice 1⁄ 4 cup all purpose flour 1⁄ 2 2 Granny Smith apples, peeled, seeded and diced 3 celery ribs, cut into small dice 1 pound chopped onion 1 Tablespoon chopped fresh thyme 2 cups chopped celery 1 Tablespoon chopped fresh sage 2 Tablespoons sage 1 Tablespoon chopped fresh rosemary 1 teaspoon nutmeg 1⁄ 4 cup (1⁄ 2 stick) unsalted butter 1 teaspoon allspice 1 1⁄ 2 cups chicken broth 8 cups stale bread, cut in 1⁄ 2 inch cubes 1⁄ 2 cup water 14-15 pound fresh turkey Salt and pepper, to taste cup (1 stick) unsalted butter, melted 1⁄ 4 cup maple syrup 1 cup chopped Italian parsley 2 teaspoons coarse salt 2 teaspoons coarse black pepper Preheat oven to 325° on Pure Convection ™. Toast bread in a large shallow baking pan in middle of oven until just dry, 15 to 20 minutes. In a medium sauté pan over medium heat, cook onions, celery, and herbs until celery is softened, about 5 minutes. In a large bowl, stir together bread, vegetables, broth, water, and salt and pepper to taste until stuffing is formed. Cool completely, uncovered. 1 cup turkey or chicken stock PREPARE STUFFING Put hazelnuts in food processor and chop to medium coarseness. In a large skillet, brown pork sausage. Reserve cooked crumbled sausage in a large mixing bowl. In the same skillet, add butter. Sauté apples, onions, celery, and sage until translucent. Season with nutmeg and allspice. Add to sausage in large mixing bowl, mixing well. Add bread and Italian parsley. Add eggs. Finally, add stock to moisten. Season with salt and pepper. Let cool before stuffing the bird. Clean out neck and gizzards package from the turkey. Rinse turkey inside and out with cold water and pat dry with paper towels. Place on V-shaped rack in roasting pan. Season turkey with salt and pepper. Stuff turkey’s cavity with hazelnut and sausage stuffing. Adjust oven rack to position 1. In Dacor Guide, select Turkey, Stuffed, 8-15 lbs. Place turkey in oven and insert meat probe. Set internal temperature for 180˚ in the thigh. Set timer for 11⁄ 2 hours. At the end of this time, brush turkey with melted butter and maple syrup mixture. Continue to roast until golden brown and internal temperature reaches 180˚ in the thigh. Rinse turkey inside and out with cold water and pat dry with paper towels. Rub with olive oil inside and out. Season with salt and pepper inside and out. Loosely fill neck cavity and body with stuffing. Tie drumsticks together with kitchen string. Transfer remaining stuffing to a buttered 3-quart shallow baking dish and chill, covered. Place turkey on a v-shaped rack in a roasting pan. Insert meat probe into stuffing in the cavity. Set internal temperature at 165°. Roast turkey for 3 1⁄ 2 to 4 hours or until golden brown and an instant read thermometer reads 165°. Transfer turkey to a platter. Discard string from drumsticks. Transfer stuffing to a serving dish and keep warm, covered. Let turkey sit about 30 minutes before carving. Slice thinly against the grain. Increase oven temperature to 375°. Bake stuffing in baking dish while turkey stands, about 25 minutes. For moist stuffing, bake covered. For stuffing with a slightly crisp top, uncover after 10 minutes. After Roasting: Let rest for 15-30 minutes, then slice thinly against the grain. Remove stuffing immediately to serving bowl. GRAVY Skim fat from pan juices, reserving 1⁄ 4 cup. Place roasting pan on cooktop and add 1 cup stock. Deglaze pan over medium high heat, scraping up browned bits. Pour into a large sauce pan and add remaining 3 cups stock. Bring to a simmer. In a separate large sauce pan, whisk together reserved fat and flour. Cook over medium heat. Using a ladle, add simmered stock to flour mixture in a stream, whisking constantly to prevent lumps. Add in additional juices form the pan until thickened. Season with salt and pepper. Makes 10 to 12 servings. Serve gravy with sliced turkey and stuffing. Serves 12 to 15. RECIPES RECIPES 100 101 Stuffed Turkey, 8-15 pounds Default Mode and Temperature: Pure Convection™ Sear/350˚ Suggested Time: 2 hours 45 minutes Tips: Place on V-shaped rack in roasting pan. Insert meat probe into thigh. Path to reach this function: DACOR GUIDE-POULTRY-#6 Turkey, Stuffed, 8-15 lbs. Turkey Stuffed with Sausage and Hazelnut Stuffing Stuffed Turkey 16-28 lbs. Default Mode and Temperature: Pure Convection™ Sear/350˚ Suggested Time: 4 hours Tips: Place on V-shaped rack in roasting pan. Insert meat probe into thigh. Path to reach this function: DACOR GUIDE-POULTRY-#7 Turkey, Stuffed, 16-28 lbs. Traditional Stuffed turkey with Creamy Gravy SAUSAGE AND HAZELNUT STUFFING STUFFING 15-25 pound whole turkey GRAVY 1 cup hazelnuts, roasted and skinned 10 cups (1 inch) cubes crusty country-style bread 1⁄ 4 cup olive oil Pan juices reserved from turkey 1 pound Italian sausage (about 1 pound) 4 cups turkey or chicken stock BASTING SAUCE (TO USE AT END OF ROASTING) 1⁄ 2 cup (1 stick) unsalted butter 3 medium onions, cut into small dice 1⁄ 4 cup all purpose flour 1⁄ 2 2 Granny Smith apples, peeled, seeded and diced 3 celery ribs, cut into small dice 1 pound chopped onion 1 Tablespoon chopped fresh thyme 2 cups chopped celery 1 Tablespoon chopped fresh sage 2 Tablespoons sage 1 Tablespoon chopped fresh rosemary 1 teaspoon nutmeg 1⁄ 4 cup (1⁄ 2 stick) unsalted butter 1 teaspoon allspice 1 1⁄ 2 cups chicken broth 8 cups stale bread, cut in 1⁄ 2 inch cubes 1⁄ 2 cup water 14-15 pound fresh turkey Salt and pepper, to taste cup (1 stick) unsalted butter, melted 1⁄ 4 cup maple syrup 1 cup chopped Italian parsley 2 teaspoons coarse salt 2 teaspoons coarse black pepper Preheat oven to 325° on Pure Convection ™. Toast bread in a large shallow baking pan in middle of oven until just dry, 15 to 20 minutes. In a medium sauté pan over medium heat, cook onions, celery, and herbs until celery is softened, about 5 minutes. In a large bowl, stir together bread, vegetables, broth, water, and salt and pepper to taste until stuffing is formed. Cool completely, uncovered. 1 cup turkey or chicken stock PREPARE STUFFING Put hazelnuts in food processor and chop to medium coarseness. In a large skillet, brown pork sausage. Reserve cooked crumbled sausage in a large mixing bowl. In the same skillet, add butter. Sauté apples, onions, celery, and sage until translucent. Season with nutmeg and allspice. Add to sausage in large mixing bowl, mixing well. Add bread and Italian parsley. Add eggs. Finally, add stock to moisten. Season with salt and pepper. Let cool before stuffing the bird. Clean out neck and gizzards package from the turkey. Rinse turkey inside and out with cold water and pat dry with paper towels. Place on V-shaped rack in roasting pan. Season turkey with salt and pepper. Stuff turkey’s cavity with hazelnut and sausage stuffing. Adjust oven rack to position 1. In Dacor Guide, select Turkey, Stuffed, 8-15 lbs. Place turkey in oven and insert meat probe. Set internal temperature for 180˚ in the thigh. Set timer for 11⁄ 2 hours. At the end of this time, brush turkey with melted butter and maple syrup mixture. Continue to roast until golden brown and internal temperature reaches 180˚ in the thigh. Rinse turkey inside and out with cold water and pat dry with paper towels. Rub with olive oil inside and out. Season with salt and pepper inside and out. Loosely fill neck cavity and body with stuffing. Tie drumsticks together with kitchen string. Transfer remaining stuffing to a buttered 3-quart shallow baking dish and chill, covered. Place turkey on a v-shaped rack in a roasting pan. Insert meat probe into stuffing in the cavity. Set internal temperature at 165°. Roast turkey for 3 1⁄ 2 to 4 hours or until golden brown and an instant read thermometer reads 165°. Transfer turkey to a platter. Discard string from drumsticks. Transfer stuffing to a serving dish and keep warm, covered. Let turkey sit about 30 minutes before carving. Slice thinly against the grain. Increase oven temperature to 375°. Bake stuffing in baking dish while turkey stands, about 25 minutes. For moist stuffing, bake covered. For stuffing with a slightly crisp top, uncover after 10 minutes. After Roasting: Let rest for 15-30 minutes, then slice thinly against the grain. Remove stuffing immediately to serving bowl. GRAVY Skim fat from pan juices, reserving 1⁄ 4 cup. Place roasting pan on cooktop and add 1 cup stock. Deglaze pan over medium high heat, scraping up browned bits. Pour into a large sauce pan and add remaining 3 cups stock. Bring to a simmer. In a separate large sauce pan, whisk together reserved fat and flour. Cook over medium heat. Using a ladle, add simmered stock to flour mixture in a stream, whisking constantly to prevent lumps. Add in additional juices form the pan until thickened. Season with salt and pepper. Makes 10 to 12 servings. Serve gravy with sliced turkey and stuffing. Serves 12 to 15. RECIPES RECIPES 100 101 Turkey, Unstuffed 8-15 lb. Default Mode and Temperatures: Pure Convection™ Sear/350˚ Suggested Time: 2 hours Tips: Place on V-shaped rack in roasting pan. Insert meat probe into thigh. Path to reach this function: DACOR GUIDE-POUTLRY-#8 Turkey, Unstuffed, 8-15 lbs. Red Chili Rubbed Turkey with Blackberry Adobo Sauce Turkey, Unstuffed, 16-28 lb. Default Mode and Temperatures: Pure Convection™ Sear/350˚ Suggested Time: 3 hours 30 minutes Tips: Place on V-shaped rack in roasting pan. Insert meat probe into thigh. Path to reach this function: DACOR GUIDE-POULTRY-#9 Turkey, Unstuffed, 16-28 lbs. Pure Convection™ Sear Roasted Turkey 1 whole fresh turkey, about 15 pounds 1 whole fresh turkey, 15-25 pounds 2 Tablespoons chili powder 3⁄ 4 cup olive oil Salt and pepper, to taste 2 Tablespoons choppedfresh rosemary, plus 2 whole sprigs 3 cups fresh or frozen blackberries 1 Tablespoon chopped fresh thyme 2 Tablespoons blackberry or raspberry vinegar 2 Tablespoons chopped fresh sage 1⁄ 2 cup granulated sugar 1⁄ 2 cup fresh chopped flat-leaf parsley 1⁄ 2 cup chicken stock Salt and black pepper, as needed 1 cup dry red wine 2 white onions, peeled and quartered 2 teaspoons fresh lemon juice 1 Tablespoon chipotle chile in adobo sauce, (from a can of chipotle chiles in adobo sauce) Rinse chicken inside and out with cold water. Discard the neck and giblets or reserve for another use. Pat chicken dry with paper towels. Set aside. 1 cup (2 sticks) cold unsalted butter, cubed Additional blackberries, to garnish Combine chopped herbs in a medium bowl. Drizzle the olive oil into the herbs. Rub the turkey inside the cavity and out with the olive oil herb mixture. Season with salt and pepper to taste. Peel and quarter the onion and stuff into the turkey cavity. Remove neck and gizzard package from the turkey. Rinse turkey and pat dry with paper towels. In a small mixing bowl, combine the chili powder, salt & pepper. Rub the mixture over the outside of the turkey. Place on a roasting rack in roasting pan. Adjust oven rack to position 1. Place turkey in oven. In Dacor Guide, select Turkey, Unstuffed, 8-15 lbs. Cook until turkey is golden brown and an instant read thermometer reaches 180° in the thigh. Spray the roasting rack with a nonstick spray. Place the turkey on a rack tall enough so that most of the turkey is above the sides of the roasting pan. Adjust oven rack to position 1. In Dacor Guide, select Turkey, Unstuffed, 15-25 lbs. Place turkey in oven. Cook the turkey until the internal temperature reaches 180˚ in the thigh. Remove and let rest for 15 minutes before carving. After Roasting: Let rest 20 minutes before carving. Serves approximately 12 to 15 people. SAUCE In food processor, blend blackberries. Press through a fine sieve over a large sauté pan and discard the seeds. Stir in red wine, vinegar, sugar, and chicken stock. Bring to a simmer and reduce down until it has the consistency of cream. The sauce should coat the back of a spoon. Add lemon juice and adobo sauce. Swirl in cubed butter and whisk to combine. Season the sauce with salt and pepper. Keep warm on low heat or simmer plate until service. Serves 12 to15. This recipe can be doubled without adding any additional cooking time. You can roast two 15-pound turkeys in the same oven cell with a cook time of 10 minutes per pound. RECIPES RECIPES 102 103 Turkey, Unstuffed 8-15 lb. Default Mode and Temperatures: Pure Convection™ Sear/350˚ Suggested Time: 2 hours Tips: Place on V-shaped rack in roasting pan. Insert meat probe into thigh. Path to reach this function: DACOR GUIDE-POUTLRY-#8 Turkey, Unstuffed, 8-15 lbs. Red Chili Rubbed Turkey with Blackberry Adobo Sauce Turkey, Unstuffed, 16-28 lb. Default Mode and Temperatures: Pure Convection™ Sear/350˚ Suggested Time: 3 hours 30 minutes Tips: Place on V-shaped rack in roasting pan. Insert meat probe into thigh. Path to reach this function: DACOR GUIDE-POULTRY-#9 Turkey, Unstuffed, 16-28 lbs. Pure Convection™ Sear Roasted Turkey 1 whole fresh turkey, about 15 pounds 1 whole fresh turkey, 15-25 pounds 2 Tablespoons chili powder 3⁄ 4 cup olive oil Salt and pepper, to taste 2 Tablespoons choppedfresh rosemary, plus 2 whole sprigs 3 cups fresh or frozen blackberries 1 Tablespoon chopped fresh thyme 2 Tablespoons blackberry or raspberry vinegar 2 Tablespoons chopped fresh sage 1⁄ 2 cup granulated sugar 1⁄ 2 cup fresh chopped flat-leaf parsley 1⁄ 2 cup chicken stock Salt and black pepper, as needed 1 cup dry red wine 2 white onions, peeled and quartered 2 teaspoons fresh lemon juice 1 Tablespoon chipotle chile in adobo sauce, (from a can of chipotle chiles in adobo sauce) Rinse chicken inside and out with cold water. Discard the neck and giblets or reserve for another use. Pat chicken dry with paper towels. Set aside. 1 cup (2 sticks) cold unsalted butter, cubed Additional blackberries, to garnish Combine chopped herbs in a medium bowl. Drizzle the olive oil into the herbs. Rub the turkey inside the cavity and out with the olive oil herb mixture. Season with salt and pepper to taste. Peel and quarter the onion and stuff into the turkey cavity. Remove neck and gizzard package from the turkey. Rinse turkey and pat dry with paper towels. In a small mixing bowl, combine the chili powder, salt & pepper. Rub the mixture over the outside of the turkey. Place on a roasting rack in roasting pan. Adjust oven rack to position 1. Place turkey in oven. In Dacor Guide, select Turkey, Unstuffed, 8-15 lbs. Cook until turkey is golden brown and an instant read thermometer reaches 180° in the thigh. Spray the roasting rack with a nonstick spray. Place the turkey on a rack tall enough so that most of the turkey is above the sides of the roasting pan. Adjust oven rack to position 1. In Dacor Guide, select Turkey, Unstuffed, 15-25 lbs. Place turkey in oven. Cook the turkey until the internal temperature reaches 180˚ in the thigh. Remove and let rest for 15 minutes before carving. After Roasting: Let rest 20 minutes before carving. Serves approximately 12 to 15 people. SAUCE In food processor, blend blackberries. Press through a fine sieve over a large sauté pan and discard the seeds. Stir in red wine, vinegar, sugar, and chicken stock. Bring to a simmer and reduce down until it has the consistency of cream. The sauce should coat the back of a spoon. Add lemon juice and adobo sauce. Swirl in cubed butter and whisk to combine. Season the sauce with salt and pepper. Keep warm on low heat or simmer plate until service. Serves 12 to15. This recipe can be doubled without adding any additional cooking time. You can roast two 15-pound turkeys in the same oven cell with a cook time of 10 minutes per pound. RECIPES RECIPES 102 103 Turkey Breasts, Bone-in Default Mode and Temperature: Pure Convection™ Sear/350˚ Suggested Time: 2 hours Tips: Place on V-shaped rack in roasting pan. Insert meat probe into thickest portion of meat. Path to reach this function: DACOR GUIDE-POULTRY-#0 Turkey Breast, Bone-in Garlicky Oven-Roasted Turkey Breasts 2 turkey breasts, skin and ribs attached, about 4-5 pounds each 1 teaspoon salt 1 teaspoon black pepper 1⁄ 2 cup (1 stick) unsalted butter, melted 1⁄ 4 cup olive oil 2 bulbs garlic Adjust oven rack to position 2. In Dacor Guide, select Turkey Breast, Bone-in. Place on a flat oven roasting rack inside of a roasting pan or cookie sheet. Season with salt and pepper. In a small bowl, mix butter and olive oil. Cut off the top 1⁄ 3 of the garlic heads; do not peel. Brush butter mixture over cut garlic heads and turkey breasts. Reserve about 2 Tablespoons of butter mixture. Place garlic alongside turkey breasts on cookie sheet. Place in oven and set timer for 30 minutes. Insert meat probe in turkey breast and set internal temperature to 170˚. After 30 minutes, remove garlic. Allow bulbs to cool. Squeeze cloves into leftover butter mixture. Brush mixture onto turkey during the last 30 minutes of cooking when it reaches about 155˚. Roast until internal temperature in turkey breast reaches 170˚ and skin is crispy and brown. Let garlic cool slightly then squeeze garlic cloves out of bulb into butter mixture. Stir to mix. Brush garlic mixture onto turkey breasts. After Roasting: Allow to rest for 10-15 minutes. Slice and serve. Serves 6 RECIPES 104 Fish Cod Fillet Default Mode and Temperatures: Pure Convection™ Sear/375˚ Suggested Time: 20 minutes Tips: Use rimmed cookie sheet. Use rack position 2. Cook until opaque. Path to reach this function: DACOR GUIDE-FISH-#1 Cod Fillet Oven-Roasted Vegetables and Cod Fillet Trout Fillet Default Mode and Temperature: Surround Convection Roast/400˚ Suggested Time: 15 minutes Tips: Use rimmed cookie sheet. Use rack position 2. Cook until opaque. Path to reach this function: DACOR GUIDE- FISH-#2 Trout Fillet White Rice and Pine Nut-Stuffed Trout Fillet with Roasted Fennel (4) 6 ounce pieces skinless cod fillet, about 1 inch thick Nonstick vegetable oil spray 2 medium zucchini, cut into 11⁄ 4-inch pieces 2 large red bell peppers, cut into 1⁄ 2 -inch-wide strips 5 plum tomatoes (about 3⁄ 4 pound total), halved 1 large fennel bulb, thinly sliced, tops reserved 2 medium red onions, cut into 1⁄ 2-inch wedges 1 Tablespoon extra-virgin olive oil 1 large yellow bell pepper, cut into 1⁄ 2-inch-wide strips 1 cup cooled cooked white rice (about 1⁄ 3 cup uncooked) 2 large garlic cloves, crushed 2 Tablespoons pine nuts, toasted 4 fresh thyme sprigs 1⁄ 4 cup chopped fennel tops, from reserved 2 teaspoons vegetable oil 4 boneless trout fillets 1⁄ 4 cup fresh breadcrumbs 1 Tablespoon chopped flat-leaf parsley 2 Tablespoons water Adjust oven rack to position 2. In Dacor Guide, select Trout fillet. Allow oven to preheat. Spray large rimmed baking sheet with nonstick spray. Spread peppers and fennel bulb on prepared sheet. Drizzle with oil. Sprinkle with salt and pepper. Roast until vegetables begin to brown, stirring occasionally, about 28 minutes. Meanwhile, mix rice, pine nuts and 1⁄ 4 cup chopped fennel fronds in bowl. Season stuffing with salt and pepper. Set aside. 1 Tablespoon soy sauce 1 Tablespoon fresh lemon juice 2 teaspoons Worcestershire sauce Adjust oven rack to position 2. Season cod with salt and pepper. Set aside. In a large shallow baking pan toss zucchini, tomatoes, onions, bell pepper, garlic, and thyme with oil and salt and pepper to taste and spread in one layer. In a small mixing bowl, combine soy sauce, lemon juice, and Worcestershire sauce. Drizzle over vegetables and toss to coat. Place vegetables in oven. In Dacor Guide, select Cod Fillet. Roast vegetables in middle of oven 20 minutes, or until they begin to brown, tossing occasionally. Arrange fish over vegetables. Roast an additional 10-15 minutes, or until it just flakes with a fork. Remove baking sheet from oven; push vegetables to sides of sheet. Place trout in center of sheet; sprinkle trout with salt and pepper. Roast until trout fillets are opaque, about 15 minutes. Transfer 1 trout half and some stuffing to each of 4 plates. Spoon vegetable mixture alongside. Serves 4. While vegetables and fish are roasting, in a small skillet toast bread crumbs with parsley and salt and pepper to taste over moderate heat, stirring, until golden, about 5 minutes. After Roasting: Divide vegetables among 4 plates and top with fish and bread crumbs. Serves 4. RECIPES RECIPES 106 107 Cod Fillet Default Mode and Temperatures: Pure Convection™ Sear/375˚ Suggested Time: 20 minutes Tips: Use rimmed cookie sheet. Use rack position 2. Cook until opaque. Path to reach this function: DACOR GUIDE-FISH-#1 Cod Fillet Oven-Roasted Vegetables and Cod Fillet Trout Fillet Default Mode and Temperature: Surround Convection Roast/400˚ Suggested Time: 15 minutes Tips: Use rimmed cookie sheet. Use rack position 2. Cook until opaque. Path to reach this function: DACOR GUIDE- FISH-#2 Trout Fillet White Rice and Pine Nut-Stuffed Trout Fillet with Roasted Fennel (4) 6 ounce pieces skinless cod fillet, about 1 inch thick Nonstick vegetable oil spray 2 medium zucchini, cut into 11⁄ 4-inch pieces 2 large red bell peppers, cut into 1⁄ 2 -inch-wide strips 5 plum tomatoes (about 3⁄ 4 pound total), halved 1 large fennel bulb, thinly sliced, tops reserved 2 medium red onions, cut into 1⁄ 2-inch wedges 1 Tablespoon extra-virgin olive oil 1 large yellow bell pepper, cut into 1⁄ 2-inch-wide strips 1 cup cooled cooked white rice (about 1⁄ 3 cup uncooked) 2 large garlic cloves, crushed 2 Tablespoons pine nuts, toasted 4 fresh thyme sprigs 1⁄ 4 cup chopped fennel tops, from reserved 2 teaspoons vegetable oil 4 boneless trout fillets 1⁄ 4 cup fresh breadcrumbs 1 Tablespoon chopped flat-leaf parsley 2 Tablespoons water Adjust oven rack to position 2. In Dacor Guide, select Trout fillet. Allow oven to preheat. Spray large rimmed baking sheet with nonstick spray. Spread peppers and fennel bulb on prepared sheet. Drizzle with oil. Sprinkle with salt and pepper. Roast until vegetables begin to brown, stirring occasionally, about 28 minutes. Meanwhile, mix rice, pine nuts and 1⁄ 4 cup chopped fennel fronds in bowl. Season stuffing with salt and pepper. Set aside. 1 Tablespoon soy sauce 1 Tablespoon fresh lemon juice 2 teaspoons Worcestershire sauce Adjust oven rack to position 2. Season cod with salt and pepper. Set aside. In a large shallow baking pan toss zucchini, tomatoes, onions, bell pepper, garlic, and thyme with oil and salt and pepper to taste and spread in one layer. In a small mixing bowl, combine soy sauce, lemon juice, and Worcestershire sauce. Drizzle over vegetables and toss to coat. Place vegetables in oven. In Dacor Guide, select Cod Fillet. Roast vegetables in middle of oven 20 minutes, or until they begin to brown, tossing occasionally. Arrange fish over vegetables. Roast an additional 10-15 minutes, or until it just flakes with a fork. Remove baking sheet from oven; push vegetables to sides of sheet. Place trout in center of sheet; sprinkle trout with salt and pepper. Roast until trout fillets are opaque, about 15 minutes. Transfer 1 trout half and some stuffing to each of 4 plates. Spoon vegetable mixture alongside. Serves 4. While vegetables and fish are roasting, in a small skillet toast bread crumbs with parsley and salt and pepper to taste over moderate heat, stirring, until golden, about 5 minutes. After Roasting: Divide vegetables among 4 plates and top with fish and bread crumbs. Serves 4. RECIPES RECIPES 106 107 Red Snapper Default Mode and Temperature: Surround Convection Roast/400˚ Suggested Time: 15 minutes Tips: Use rimmed cookie sheet. Use rack position 2. Cook until opaque. Path to reach this function: DACOR GUIDE-FISH-#3 Red Snapper Fillet Pine Nut-Encrusted Red Snapper Salmon Fillets with Lemon Dill Beurre Blanc Default Mode and Temperatures: Surround Convection Roast/375˚ Suggested Time: 15-20 minutes Tips: Use rimmed cookie sheet. Use rack position 2. Cook until opaque. Path to reach this function: DACOR GUIDE- FISH-#4 Salmon Fillet or Steak Salmon Fillets with Lemon Dill Beurre Blanc 4 (8-10 ounce) red snapper fillets SALMON LEMON DILL BEURRE BLANC Juice of 2 lemons 4 Salmon fillets, about 1" thick, cut on the bias or 1 teaspoon lemon juice “tranche” cut, about 5-6 ounces each 1⁄ 2 cup dry cooking sherry 1⁄ 2 cup dry white wine 1 onion, finely chopped 1⁄ 3 cup mayonnaise 1 teaspoon white wine vinegar 2 Tablespoons cilantro, chopped Salt and white pepper, to taste 1⁄ 2 cup (1 stick) unsalted butter, cut into chunks Salt and pepper, to taste 1 Tablespoon chopped fresh dill 2 Tablespoons flour 1 teaspoon salt 1 cup pine nuts, finely ground into a meal* 1⁄ 2 cup breadcrumbs 1⁄ 2 cup (1 stick) unsalted butter, melted In a large casserole dish, combine lemon juice, sherry, onion and cilantro. Marinate snapper for about 30 minutes to 1 hour. Remove from marinade and season with salt and pepper. Dust in flour. On a large plate, combine pine nut meal and breadcrumbs. Dredge snapper fillets thorough the breadcrumb mixture. Place on rimmed cookie sheet. Drizzle with melted butter. Place in the oven and set timer for 15 minutes. Bake until fish is golden brown and cooked through in the center. Serves 4. *To finely grind pine nuts, place in a food processor and pulse to chop, about 5 to 6 times. Do not overprocess. SALMON Adjust oven rack to position 2. In Dacor Guide, select Salmon Fillets or Steaks. Allow oven to preheat. Lightly brush each portion of salmon with mayonnaise to coat. This helps to seal in the moisture. Season with salt and white pepper to taste. Place in preheated oven and bake until lightly seared and opaque. LEMON DILL BEURRE BLANC Place white wine and white wine vinegar in a small saucepan. Reduce down to 2 Tablespoons. Over low heat, drop chunks of butter in, one by one and “swirl” to incorporate. Drop the next piece in only as the other has fully melted. Once all the butter is incorporated, add lemon juice and salt. Place the saucepan on a simmer plate on low. Stir in dill just before service. After Roasting: Pour lemon dill buerre blanc over salmon and serve immediately. Serves 4. RECIPES RECIPES 108 109 Red Snapper Default Mode and Temperature: Surround Convection Roast/400˚ Suggested Time: 15 minutes Tips: Use rimmed cookie sheet. Use rack position 2. Cook until opaque. Path to reach this function: DACOR GUIDE-FISH-#3 Red Snapper Fillet Pine Nut-Encrusted Red Snapper Salmon Fillets with Lemon Dill Beurre Blanc Default Mode and Temperatures: Surround Convection Roast/375˚ Suggested Time: 15-20 minutes Tips: Use rimmed cookie sheet. Use rack position 2. Cook until opaque. Path to reach this function: DACOR GUIDE- FISH-#4 Salmon Fillet or Steak Salmon Fillets with Lemon Dill Beurre Blanc 4 (8-10 ounce) red snapper fillets SALMON LEMON DILL BEURRE BLANC Juice of 2 lemons 4 Salmon fillets, about 1" thick, cut on the bias or 1 teaspoon lemon juice “tranche” cut, about 5-6 ounces each 1⁄ 2 cup dry cooking sherry 1⁄ 2 cup dry white wine 1 onion, finely chopped 1⁄ 3 cup mayonnaise 1 teaspoon white wine vinegar 2 Tablespoons cilantro, chopped Salt and white pepper, to taste 1⁄ 2 cup (1 stick) unsalted butter, cut into chunks Salt and pepper, to taste 1 Tablespoon chopped fresh dill 2 Tablespoons flour 1 teaspoon salt 1 cup pine nuts, finely ground into a meal* 1⁄ 2 cup breadcrumbs 1⁄ 2 cup (1 stick) unsalted butter, melted In a large casserole dish, combine lemon juice, sherry, onion and cilantro. Marinate snapper for about 30 minutes to 1 hour. Remove from marinade and season with salt and pepper. Dust in flour. On a large plate, combine pine nut meal and breadcrumbs. Dredge snapper fillets thorough the breadcrumb mixture. Place on rimmed cookie sheet. Drizzle with melted butter. Place in the oven and set timer for 15 minutes. Bake until fish is golden brown and cooked through in the center. Serves 4. *To finely grind pine nuts, place in a food processor and pulse to chop, about 5 to 6 times. Do not overprocess. SALMON Adjust oven rack to position 2. In Dacor Guide, select Salmon Fillets or Steaks. Allow oven to preheat. Lightly brush each portion of salmon with mayonnaise to coat. This helps to seal in the moisture. Season with salt and white pepper to taste. Place in preheated oven and bake until lightly seared and opaque. LEMON DILL BEURRE BLANC Place white wine and white wine vinegar in a small saucepan. Reduce down to 2 Tablespoons. Over low heat, drop chunks of butter in, one by one and “swirl” to incorporate. Drop the next piece in only as the other has fully melted. Once all the butter is incorporated, add lemon juice and salt. Place the saucepan on a simmer plate on low. Stir in dill just before service. After Roasting: Pour lemon dill buerre blanc over salmon and serve immediately. Serves 4. RECIPES RECIPES 108 109 Scallops Default Mode and Temperature: Surround Convection Roast/400˚ Suggested Time: 15-20 minutes Tips: Use rimmed cookie sheet. Use rack position 2. Cook until opaque. Path to reach this Function: DACOR GUIDE-FISH-#5 Scallops Chilean Seabass Default Mode and Temperatures: Surround Convection Roast/400˚ Suggested Time: 20 minutes Tips: Use rimmed cookie sheet. Use rack position 2. Cook until opaque. Path to reach this function: DACOR GUIDE-FISH-#6 Seabass This Dacor Guide function is best used for sea scallops instead of bay scallops. Chilean Seabass with Tropical Fruit Salsa Sea Scallops with Tarragon Sauce 4 Chilean sea bass fillets, about 1 to 11⁄ 2 inches thick TROPICAL FRUIT SALSA 2 Tablespoons unsalted butter 2 Tablespoons unsalted butter, melted 3 large mangos, peeled and medium diced 12 sea scallops, side muscles trimmed Salt and pepper, to taste 1 large red onion, small diced Salt and pepper, to taste 1 red bell pepper, small diced 1⁄ 3 cup dry white wine Juice of 1 lemon 1 Tablespoon Dijon mustard 1 bunch cilantro, chopped 2 Tablespoons chopped shallot 1⁄ 4 teaspoon salt 2 Tablespoons whipping cream 1⁄ 4 cup unsalted butter, cut into 1⁄ 2 inch pieces 2 Tablespoons chopped fresh tarragon To make the salsa, combine ingredients together in a bowl. Toss gently to mix. Let marinate in the refrigerator for a minimum of one hour, maximum of two days. Adjust oven rack to position 2. In Dacor Guide, select Scallops. Allow oven to preheat. Butter a rimmed cookie sheet generously. Spread scallops on cookie sheet in even layer. Season scallops with salt and pepper. Place in oven and set timer for 15-20 minutes or until opaque and firm. To roast the fish adjust oven rack to position 2. In Dacor Guide, select Seabass. Press start. Allow oven to preheat. Brush Chilean seabass with butter. Sprinkle with salt and pepper. Place fish on a cookie sheet. Place in oven and set timer for 20 minutes. Bake until lightly golden brown and flakes apart. For sauce: Place wine and shallots in small saucepan. Simmer over medium heat until reduced to glaze, about 3 minutes. Stir in cream; simmer until it begins to bubble lightly around the edges. Add mustard and stir to combine. Drop in butter, one cube at a time and swirl pan after each addition. Stir in 11⁄ 2 Tablespoons tarragon. Season tarragon sauce to taste with salt and pepper. After Baking: Serve warm with tropical fruit salsa. Serves 4. After Roasting: Drizzle tarragon sauce over scallops. The scallop can be served over a bed of greens, mashed potatoes, etc. Serve 2. RECIPES RECIPES 110 111 Scallops Default Mode and Temperature: Surround Convection Roast/400˚ Suggested Time: 15-20 minutes Tips: Use rimmed cookie sheet. Use rack position 2. Cook until opaque. Path to reach this Function: DACOR GUIDE-FISH-#5 Scallops Chilean Seabass Default Mode and Temperatures: Surround Convection Roast/400˚ Suggested Time: 20 minutes Tips: Use rimmed cookie sheet. Use rack position 2. Cook until opaque. Path to reach this function: DACOR GUIDE-FISH-#6 Seabass This Dacor Guide function is best used for sea scallops instead of bay scallops. Chilean Seabass with Tropical Fruit Salsa Sea Scallops with Tarragon Sauce 4 Chilean sea bass fillets, about 1 to 11⁄ 2 inches thick TROPICAL FRUIT SALSA 2 Tablespoons unsalted butter 2 Tablespoons unsalted butter, melted 3 large mangos, peeled and medium diced 12 sea scallops, side muscles trimmed Salt and pepper, to taste 1 large red onion, small diced Salt and pepper, to taste 1 red bell pepper, small diced 1⁄ 3 cup dry white wine Juice of 1 lemon 1 Tablespoon Dijon mustard 1 bunch cilantro, chopped 2 Tablespoons chopped shallot 1⁄ 4 teaspoon salt 2 Tablespoons whipping cream 1⁄ 4 cup unsalted butter, cut into 1⁄ 2 inch pieces 2 Tablespoons chopped fresh tarragon To make the salsa, combine ingredients together in a bowl. Toss gently to mix. Let marinate in the refrigerator for a minimum of one hour, maximum of two days. Adjust oven rack to position 2. In Dacor Guide, select Scallops. Allow oven to preheat. Butter a rimmed cookie sheet generously. Spread scallops on cookie sheet in even layer. Season scallops with salt and pepper. Place in oven and set timer for 15-20 minutes or until opaque and firm. To roast the fish adjust oven rack to position 2. In Dacor Guide, select Seabass. Press start. Allow oven to preheat. Brush Chilean seabass with butter. Sprinkle with salt and pepper. Place fish on a cookie sheet. Place in oven and set timer for 20 minutes. Bake until lightly golden brown and flakes apart. For sauce: Place wine and shallots in small saucepan. Simmer over medium heat until reduced to glaze, about 3 minutes. Stir in cream; simmer until it begins to bubble lightly around the edges. Add mustard and stir to combine. Drop in butter, one cube at a time and swirl pan after each addition. Stir in 11⁄ 2 Tablespoons tarragon. Season tarragon sauce to taste with salt and pepper. After Baking: Serve warm with tropical fruit salsa. Serves 4. After Roasting: Drizzle tarragon sauce over scallops. The scallop can be served over a bed of greens, mashed potatoes, etc. Serve 2. RECIPES RECIPES 110 111 Shrimp, Raw, 15-20 count Default Mode and Temperature: Surround Convection Roast/400˚ Suggested Time: 20 minutes Tips: Use rimmed cookie sheet. Use rack position 2. Cook until opaque. Path to reach this function: DACOR GUIDE-FISH-#7 Shrimp, Raw 15-20 Count Swordfish Default Mode and Temperatures: Surround Convection Roast /375˚ Suggested Time: 20-25 minutes Tips: Use rimmed cookie sheet. Use rack position 2. Cook until opaque. Path to reach this function: DACOR GUIDE-FISH-#8 Swordfish Oven Braised Shrimp Scampi Swordfish With Lime-Ginger Glaze 1⁄ 4 cup olive oil 1⁄ 2 cup fresh lime juice 1⁄ 4 cup butter 1⁄ 4 cup honey 3 pounds large raw shrimp, peeled and deveined 1⁄ 4 cup soy sauce 2 Tablespoons minced garlic 2 Tablespoons minced peeled fresh ginger 1 Tablespoon minced fresh ginger 1 teaspoon grated fresh lime zest 1⁄ 2 cup chopped Italian parsley (4) 6 to 7 ounce swordfish steaks (each about 3⁄ 4 to 1 inch thick) 1⁄ 2 to 1 teaspoon crushed red pepper flakes Lime wedges for garnish 1⁄ 2 cup dry white wine 1 Tablespoon lemon juice Whisk lime juice, honey, soy sauce, ginger, and lime peel in glass pie dish to blend. Add fish; turn to coat with marinade. Refrigerate at least 3 hours or up to 6 hours, turning once. Salt and cracked black pepper, to taste Adjust oven rack to position 2. In Dacor Guide, select Shrimp. Allow oven to preheat. Add olive oil and butter to a large gratin dish. Melt together in the preheated oven. Remove from oven and stir in shrimp, garlic, ginger, Italian parsley, and crushed red pepper flakes. Stir to completely coat the shrimp. Drizzle with white wine and lemon juice. Season with salt and pepper. Place in oven and cook for about 20 minutes or until shrimp becomes pink and begins to curl. Stir halfway through the cooking process if needed. Serves 6. Adjust oven rack to position 2. In Dacor Guide, select Swordfish. Remove fish from marinade; reserve marinade. Place fish on baking sheet. Sprinkle with salt and pepper. Roast fish until opaque in center, about 20-25 minutes. Meanwhile, transfer marinade to heavy small saucepan. Boil marinade until reduced to thin glaze, about 6 minutes. Spoon glaze over fish. Garnish with lime wedges and serve. Serves 4. RECIPES RECIPES 112 113 Shrimp, Raw, 15-20 count Default Mode and Temperature: Surround Convection Roast/400˚ Suggested Time: 20 minutes Tips: Use rimmed cookie sheet. Use rack position 2. Cook until opaque. Path to reach this function: DACOR GUIDE-FISH-#7 Shrimp, Raw 15-20 Count Swordfish Default Mode and Temperatures: Surround Convection Roast /375˚ Suggested Time: 20-25 minutes Tips: Use rimmed cookie sheet. Use rack position 2. Cook until opaque. Path to reach this function: DACOR GUIDE-FISH-#8 Swordfish Oven Braised Shrimp Scampi Swordfish With Lime-Ginger Glaze 1⁄ 4 cup olive oil 1⁄ 2 cup fresh lime juice 1⁄ 4 cup butter 1⁄ 4 cup honey 3 pounds large raw shrimp, peeled and deveined 1⁄ 4 cup soy sauce 2 Tablespoons minced garlic 2 Tablespoons minced peeled fresh ginger 1 Tablespoon minced fresh ginger 1 teaspoon grated fresh lime zest 1⁄ 2 cup chopped Italian parsley (4) 6 to 7 ounce swordfish steaks (each about 3⁄ 4 to 1 inch thick) 1⁄ 2 to 1 teaspoon crushed red pepper flakes Lime wedges for garnish 1⁄ 2 cup dry white wine 1 Tablespoon lemon juice Whisk lime juice, honey, soy sauce, ginger, and lime peel in glass pie dish to blend. Add fish; turn to coat with marinade. Refrigerate at least 3 hours or up to 6 hours, turning once. Salt and cracked black pepper, to taste Adjust oven rack to position 2. In Dacor Guide, select Shrimp. Allow oven to preheat. Add olive oil and butter to a large gratin dish. Melt together in the preheated oven. Remove from oven and stir in shrimp, garlic, ginger, Italian parsley, and crushed red pepper flakes. Stir to completely coat the shrimp. Drizzle with white wine and lemon juice. Season with salt and pepper. Place in oven and cook for about 20 minutes or until shrimp becomes pink and begins to curl. Stir halfway through the cooking process if needed. Serves 6. Adjust oven rack to position 2. In Dacor Guide, select Swordfish. Remove fish from marinade; reserve marinade. Place fish on baking sheet. Sprinkle with salt and pepper. Roast fish until opaque in center, about 20-25 minutes. Meanwhile, transfer marinade to heavy small saucepan. Boil marinade until reduced to thin glaze, about 6 minutes. Spoon glaze over fish. Garnish with lime wedges and serve. Serves 4. RECIPES RECIPES 112 113 Au Gratin Potatoes Potatoes Default Mode and Temperature: Surround Bake/375˚ Suggested Time: 20 minutes Tips: Place in casserole dish. Use rack position 2. Path to reach this function: DACOR GUIDE-POTATOES #5 Au Gratin Potatoes This function is best used for: Homemade Au Gratin casseroles with either sliced potatoes, shredded or cubed potatoes (fresh or frozen). A metal, ceramic or glass casserole dish may be used. Mom’s Potato Cheese Casserole 2 (32 ounce) bags frozen hash brown potatoes TOPPING 1 chopped onion 2 cups corn flakes, crushed 1 cup butter, melted 1⁄ 2 cup (1 stick) butter, melted 2 cans (15 ounce each) cream of chicken soup 1 cup shredded cheddar cheese Salt and pepper, to taste Preheat oven to 350˚. In a large mixing bowl, combine potatoes, onion, 1 cup butter, and 2 cans of cream of chicken soup. Season with salt and pepper. Pour into 9 x 13" casserole dish. In a small bowl, combine corn flakes, 1⁄ 2 cup melted butter, and shredded cheddar cheese. Sprinkle on top of potatoes in casserole dish. Place in oven and set timer for 20 minutes, or until topping is golden and filling is bubbly-hot. Serves 6. RECIPES 115 Twice Baked Potatoes Default Mode and Temperatures: Convection Bake/375˚ Suggested Time: 10-15 minutes Tips: Place on cookie sheet. For one sheet, use rack position 2. For two sheets, use rack positions 1 and 4. Switch halfway through baking process. Path to reach this tunction: DACOR GUIDE-FISH-#6 Twice Baked Potatoes Roasted Potatoes Default Mode and Temperature: Surround Convection Bake/375˚ Suggested Time: 30-35 minutes Tips: Place in casserole dish. Use rack position 2. Path to reach this function: DACOR GUIDE-POTATOES- #7 Roasted Potatoes Oven-Roasted New Potatoes Creamy Shallot and Cheese Twice Baked Potatoes 10 new potatoes 6 russet potatoes, scrubbed and poked with a fork in the center 1⁄ 4 cup olive oil 2 Tablespoons unsalted butter 1 Tablespoon chopped fresh thyme 4 shallots, peeled and sliced 1 Tablespoon chopped flat-leaf Italian parsley 3 Tablespoons hot milk or cream 1 Tablespoon chopped fresh basil 1⁄ 4 cup unsalted butter, melted 5 cloves garlic, minced 2 egg whites Salt and black pepper, to taste Salt and pepper, to taste 1 cup shredded cheddar cheese 1 teaspoon paprika Adjust oven rack to position 2. In Dacor Guide, select Twice Baked Potatoes. Allow oven to preheat. Place potatoes directly on oven rack and set timer for 45 minutes. Remove from oven and allow to cool enough to handle. Meanwhile, sauté shallots in 2 Tablespoons of butter until slightly golden. Set aside to cool. In an electric mixer, whip egg whites until stiff peaks form. Set aside. Once potatoes are cool, slice in half lengthwise and scoop out potato pulp into a large bowl, leaving 1⁄ 4" around the skin. Mash the potato pulp with a potato masher. Add shallots and egg whites to potatoes, along with hot cream or milk and 1⁄ 4 cup melted butter. Stir to mix. Season with salt and pepper. Spoon potato mixture back into hollowed out potato halves. Sprinkle with cheddar and paprika. Set timer for 10-15 minutes, or until heated through and cheese is bubbly. Adjust oven rack to position 2. In Dacor Guide, select Roasted Potatoes. Allow oven to preheat. While oven is preheating, place empty 9 x 13" baking dish in the oven to preheat. This will help the potatoes brown and prevent them from sticking. Chop potatoes into 1⁄ 2 to 1- inch pieces. In a large mixing bowl, combine olive oil, thyme, parsley, basil, and garlic. Add potatoes and toss to coat. Place in preheated baking dish. Season with salt and pepper. Place in oven and set timer for 30-35 minutes. Bake until potatoes are tender and browned. Stir the potatoes once or twice during baking. Serves 4. Makes 12 halves. RECIPES RECIPES 116 117 Twice Baked Potatoes Default Mode and Temperatures: Convection Bake/375˚ Suggested Time: 10-15 minutes Tips: Place on cookie sheet. For one sheet, use rack position 2. For two sheets, use rack positions 1 and 4. Switch halfway through baking process. Path to reach this tunction: DACOR GUIDE-FISH-#6 Twice Baked Potatoes Roasted Potatoes Default Mode and Temperature: Surround Convection Bake/375˚ Suggested Time: 30-35 minutes Tips: Place in casserole dish. Use rack position 2. Path to reach this function: DACOR GUIDE-POTATOES- #7 Roasted Potatoes Oven-Roasted New Potatoes Creamy Shallot and Cheese Twice Baked Potatoes 10 new potatoes 6 russet potatoes, scrubbed and poked with a fork in the center 1⁄ 4 cup olive oil 2 Tablespoons unsalted butter 1 Tablespoon chopped fresh thyme 4 shallots, peeled and sliced 1 Tablespoon chopped flat-leaf Italian parsley 3 Tablespoons hot milk or cream 1 Tablespoon chopped fresh basil 1⁄ 4 cup unsalted butter, melted 5 cloves garlic, minced 2 egg whites Salt and black pepper, to taste Salt and pepper, to taste 1 cup shredded cheddar cheese 1 teaspoon paprika Adjust oven rack to position 2. In Dacor Guide, select Twice Baked Potatoes. Allow oven to preheat. Place potatoes directly on oven rack and set timer for 45 minutes. Remove from oven and allow to cool enough to handle. Meanwhile, sauté shallots in 2 Tablespoons of butter until slightly golden. Set aside to cool. In an electric mixer, whip egg whites until stiff peaks form. Set aside. Once potatoes are cool, slice in half lengthwise and scoop out potato pulp into a large bowl, leaving 1⁄ 4" around the skin. Mash the potato pulp with a potato masher. Add shallots and egg whites to potatoes, along with hot cream or milk and 1⁄ 4 cup melted butter. Stir to mix. Season with salt and pepper. Spoon potato mixture back into hollowed out potato halves. Sprinkle with cheddar and paprika. Set timer for 10-15 minutes, or until heated through and cheese is bubbly. Adjust oven rack to position 2. In Dacor Guide, select Roasted Potatoes. Allow oven to preheat. While oven is preheating, place empty 9 x 13" baking dish in the oven to preheat. This will help the potatoes brown and prevent them from sticking. Chop potatoes into 1⁄ 2 to 1- inch pieces. In a large mixing bowl, combine olive oil, thyme, parsley, basil, and garlic. Add potatoes and toss to coat. Place in preheated baking dish. Season with salt and pepper. Place in oven and set timer for 30-35 minutes. Bake until potatoes are tender and browned. Stir the potatoes once or twice during baking. Serves 4. Makes 12 halves. RECIPES RECIPES 116 117 Fresh Pizza, Soft Crust Pizza Default Mode and Temperature: Convection Bake/375˚ Suggested Time: 15-20 minutes Tips: Place on cookie sheet or stone. For one sheet, use rack position 2. For two sheets, use rack positions 1 and 4. If using stone, place stone in oven during preheat. After preheat tone sounds, place pizza on stone. Path to reach this function: DACOR GUIDE-PIZZA- #1 Fresh Pizza, Soft Crust Buffalo Chicken Pizza DOUGH TOPPINGS 11⁄ 4 cups warm water 2 boneless, skinless chicken breasts, cooked and cubed 1 Tablespoon active dry yeast 1⁄ 2 cup hot sauce 1⁄ 4 teaspoon sugar 2 Tablespoons butter, melted 1 Tablespoon olive oil 1⁄ 2 cup red onions 3 cups all purpose flour 2 stalks celery 1 teaspoon salt 1 cup shredded jack cheese 1⁄ 2 cup prepared pizza sauce 2 tablespoons cilantro, chopped DOUGH Place water, yeast and sugar in a bowl. Let the mixture become bubbly and foamy, about 5 minutes. Add in oil. Add flour one cup at a time. Add in salt. Knead dough for 10 minutes to form a smooth, elastic ball. Place dough in a well-greased bowl. Place in oven on Proof mode at 100˚ for about 1 to 11⁄ 2 hours. Adjust oven rack to position 2. In Dacor Guide, select Fresh Pizza, Soft Crust. Allow oven to preheat. Remove dough and shape into a 12 inch circle on a pizza pan. In a small bowl, combine hot sauce and melted butter. Toss cooked chicken cubes into hot sauce and butter mixture. Build the pizza by layering the pizza sauce, chicken, red onions, celery, and cheese onto the dough. Place in oven and set timer for 15-20 minutes. Cook until cheese is slightly brown and bubbly. Sprinkle with chopped cilantro and cut into 8 wedges per pizza to serve. Serves 4. RECIPES 119 Fresh Pizza with Crisp Crust Default Mode and Temperature: Convection Bake/425˚ Suggested Time: 20-25 minutes Tips: Place on cookie sheet or stone. For one sheet, use rack position 2. For two sheets, use rack positions 1 and 4. If using stone, place stone in oven during preheat. After preheat tone sounds, place pizza on stone. Path to reach this function: DACOR GUIDE-PIZZA-#2 Fresh pizza, crisp crust Fresh Lasagna Default Mode and Temperature: Convection Bake/400˚ Suggested Time: 1 hour Tips: Use rack position 2. Place in 9 x 13 x 2" baking dish. For two dishes, use rack positions 1 and 4. Path to reach this function: DACOR GUIDE-PIZZA-#7 Fresh lasagna Jeremy’s Classic Lasagna with Meat and Cheese Homemade Sicilian Style Pizza SAUCE LASAGNA 2 3⁄ 4 to 3 1⁄ 4 cups of all purpose flour 1 Tablespoon olive oil 15 dried lasagna noodles (about 12 ounces) 1 package active dry yeast 1 cup chopped onion (2) 15 ounce containers part-skim ricotta cheese 2 Tablespoons minced garlic 1 cup grated Parmesan cheese, divided 8 ounces lean ground beef (1) 6 ounce bag chopped fresh baby spinach 6 ounces spicy Italian sausages, casings removed 2 large eggs 2 Tablespoons cooking oil 28 ounce can crushed tomatoes with added puree 4 3⁄ 4 cups shredded mozzarella cheese (about 1 1⁄ 4 pounds) 1⁄ 2 cup prepared pizza sauce 1⁄ 4 cup tomato paste 1 pound bulk Italian sausage, cooked and crumbled 1⁄ 4 cup chopped fresh basil 30 slices pepperoni 1 Tablespoon light brown sugar 1⁄ 4 teaspoon salt 1 cup warm water (95° to 100°) 1 Tablespoon dried oregano 1⁄ 2 cup sliced green onions 1 bay leaf 1 cup (about 8 ounces) sliced fresh mushrooms 1⁄ 2 teaspoon crushed hot red pepper 2 cups (16 ounces) shredded mozzarella cheese For crust, in a large mixing bowl combine yeast, water and oil. Using an electric mixer with the dough hook, mix on low speed for 30 seconds, scraping bowl. Add 2 3⁄ 4 cups flour and then add salt. Continue to knead on low speed for about 8-10 minutes. Knead until dough is moderately stiff, smooth and elastic, adding more flour if necessary. Place in a lightly greased bowl and allow to rise in Proof mode at 100˚ until doubled in size. Adjust oven rack to position 2. In Dacor Guide, select Fresh Pizza, Crisp Crust. Allow oven to preheat. Grease a 12" round pizza pan. With greased fingers, pat dough onto pan. Spread pizza sauce on top of dough. Top with Italian sausage, pepperoni, green onions, mushrooms and shredded mozzarella. Place in oven and set timer for 20-25 minutes, or until cheese is melted and bubbly. FOR SAUCE Heat oil in a large saucepan over medium heat. Add onion and garlic; sauté until softened. Add beef and sausages to pan; sauté until cooked through, breaking up meat with back of spoon, about 5 minutes. Add remaining ingredients. Cover and simmer until flavors blend and sauce reduces to about 5 cups, stirring occasionally, about 15 minutes. Discard bay leaf. Allow to cool. FOR LASAGNA Cook noodles in large pot of boiling salted water until almost tender, about 7 minutes. Drain; rinse with cold water. Combine ricotta and 3⁄ 4 cup Parmesan cheese (reserve 1⁄ 4 cups Parmesan cheese for the top of the lasagna) in medium bowl. Mix in spinach. Season to taste with salt and pepper. Mix in eggs. Adjust oven rack to position 2. In Dacor Guide, select Fresh Lasagna. Allow oven to preheat. Drain pasta and pat dry. Spread 1⁄ 2 cup sauce over bottom of 13 x 9-inch baking dish. Place 5 noodles over sauce, overlapping to fit. Spread half of ricotta-spinach mixture evenly over noodles. Sprinkle 2 cups mozzarella cheese evenly over ricotta-spinach mixture. Spoon 11⁄ 2 cups sauce over cheese, spreading with spatula to cover (sauce will be thick). Repeat layering with 5 noodles, remaining ricotta-spinach mixture, 2 cups mozzarella and 11⁄ 2 cups sauce. Arrange remaining 5 noodles over sauce. Spread remaining sauce over noodles. Sprinkle remaining 3⁄ 4 cup mozzarella cheese and 1⁄ 4 cup Parmesan cheese evenly over lasagna. Cover baking dish with aluminum foil. After Baking: Allow to cool slightly, then cut into 8 wedges. Serves 3-4. Place in oven and set timer for 50 minutes, then remove foil cover. Bake for an additional 10 minutes or until cheese is brown and bubbly. Let lasagna stand 15 minutes before serving. Serves 8. RECIPES RECIPES 120 121 Fresh Pizza with Crisp Crust Default Mode and Temperature: Convection Bake/425˚ Suggested Time: 20-25 minutes Tips: Place on cookie sheet or stone. For one sheet, use rack position 2. For two sheets, use rack positions 1 and 4. If using stone, place stone in oven during preheat. After preheat tone sounds, place pizza on stone. Path to reach this function: DACOR GUIDE-PIZZA-#2 Fresh pizza, crisp crust Fresh Lasagna Default Mode and Temperature: Convection Bake/400˚ Suggested Time: 1 hour Tips: Use rack position 2. Place in 9 x 13 x 2" baking dish. For two dishes, use rack positions 1 and 4. Path to reach this function: DACOR GUIDE-PIZZA-#7 Fresh lasagna Jeremy’s Classic Lasagna with Meat and Cheese Homemade Sicilian Style Pizza SAUCE LASAGNA 2 3⁄ 4 to 3 1⁄ 4 cups of all purpose flour 1 Tablespoon olive oil 15 dried lasagna noodles (about 12 ounces) 1 package active dry yeast 1 cup chopped onion (2) 15 ounce containers part-skim ricotta cheese 2 Tablespoons minced garlic 1 cup grated Parmesan cheese, divided 8 ounces lean ground beef (1) 6 ounce bag chopped fresh baby spinach 6 ounces spicy Italian sausages, casings removed 2 large eggs 2 Tablespoons cooking oil 28 ounce can crushed tomatoes with added puree 4 3⁄ 4 cups shredded mozzarella cheese (about 1 1⁄ 4 pounds) 1⁄ 2 cup prepared pizza sauce 1⁄ 4 cup tomato paste 1 pound bulk Italian sausage, cooked and crumbled 1⁄ 4 cup chopped fresh basil 30 slices pepperoni 1 Tablespoon light brown sugar 1⁄ 4 teaspoon salt 1 cup warm water (95° to 100°) 1 Tablespoon dried oregano 1⁄ 2 cup sliced green onions 1 bay leaf 1 cup (about 8 ounces) sliced fresh mushrooms 1⁄ 2 teaspoon crushed hot red pepper 2 cups (16 ounces) shredded mozzarella cheese For crust, in a large mixing bowl combine yeast, water and oil. Using an electric mixer with the dough hook, mix on low speed for 30 seconds, scraping bowl. Add 2 3⁄ 4 cups flour and then add salt. Continue to knead on low speed for about 8-10 minutes. Knead until dough is moderately stiff, smooth and elastic, adding more flour if necessary. Place in a lightly greased bowl and allow to rise in Proof mode at 100˚ until doubled in size. Adjust oven rack to position 2. In Dacor Guide, select Fresh Pizza, Crisp Crust. Allow oven to preheat. Grease a 12" round pizza pan. With greased fingers, pat dough onto pan. Spread pizza sauce on top of dough. Top with Italian sausage, pepperoni, green onions, mushrooms and shredded mozzarella. Place in oven and set timer for 20-25 minutes, or until cheese is melted and bubbly. FOR SAUCE Heat oil in a large saucepan over medium heat. Add onion and garlic; sauté until softened. Add beef and sausages to pan; sauté until cooked through, breaking up meat with back of spoon, about 5 minutes. Add remaining ingredients. Cover and simmer until flavors blend and sauce reduces to about 5 cups, stirring occasionally, about 15 minutes. Discard bay leaf. Allow to cool. FOR LASAGNA Cook noodles in large pot of boiling salted water until almost tender, about 7 minutes. Drain; rinse with cold water. Combine ricotta and 3⁄ 4 cup Parmesan cheese (reserve 1⁄ 4 cups Parmesan cheese for the top of the lasagna) in medium bowl. Mix in spinach. Season to taste with salt and pepper. Mix in eggs. Adjust oven rack to position 2. In Dacor Guide, select Fresh Lasagna. Allow oven to preheat. Drain pasta and pat dry. Spread 1⁄ 2 cup sauce over bottom of 13 x 9-inch baking dish. Place 5 noodles over sauce, overlapping to fit. Spread half of ricotta-spinach mixture evenly over noodles. Sprinkle 2 cups mozzarella cheese evenly over ricotta-spinach mixture. Spoon 11⁄ 2 cups sauce over cheese, spreading with spatula to cover (sauce will be thick). Repeat layering with 5 noodles, remaining ricotta-spinach mixture, 2 cups mozzarella and 11⁄ 2 cups sauce. Arrange remaining 5 noodles over sauce. Spread remaining sauce over noodles. Sprinkle remaining 3⁄ 4 cup mozzarella cheese and 1⁄ 4 cup Parmesan cheese evenly over lasagna. Cover baking dish with aluminum foil. After Baking: Allow to cool slightly, then cut into 8 wedges. Serves 3-4. Place in oven and set timer for 50 minutes, then remove foil cover. Bake for an additional 10 minutes or until cheese is brown and bubbly. Let lasagna stand 15 minutes before serving. Serves 8. RECIPES RECIPES 120 121 A Cozy Family Dinner Walnut-Crusted Rack of Lamb with Garlic Vegetable Sauce Mom’s Potato Cheese Casserole Roasted Baby Vegetables Individual Chocolate Souffles Serves 4 Multiple Rack Meals Walnut-Crusted Rack of Lamb with Garlic Vegetable Sauce 2 Racks of Lamb (2-3 pounds total) GARLIC VEGETABLE SAUCE: 1 egg, slightly beaten 1 cup lamb scraps 2 Tablespoons milk 2 Tablespoons olive oil 1 cup finely ground walnuts 1 carrot, small diced 1 cup Italian seasoned breadcrumbs 1⁄ 2 onion, small diced 1 teaspoon salt 6 whole cloves garlic, peeled 2 Tablespoons parsley, chopped 1 tomato, small diced 2 Tablespoons olive oil 1⁄ 2 cup white wine 3 cups lamb stock 1 bay leaf 3 sprigs thyme Salt and pepper, to taste 1 Tablespoon cornstarch, if needed Adjust oven rack to positions 1,3, and 5. Select Pure Convection™ mode from Quick Start menu. Allow oven to preheat. Clean the racks of lamb. Reserve the scraps for the sauce. In a shallow bowl, whisk together egg and milk. In another shallow bowl combine walnuts, breadcrumbs, and salt. Coat lamb with egg mixture. Dredge lamb in breadcrumb mixture. Pat mixture all over lamb to make a thick crust. 1. Place on cookie sheet with rim or flat rack. 2. Set aside until ready to bake. Mom’s Potato Cheese Casserole 2 large bags frozen hash brown potatoes (32 ounces) TOPPING 1 chopped onion 2 cups corn flakes, crushed 1 cup butter 1⁄ 2 cup butter 2 cans (15 ounce each) cream of chicken soup 1 cup shredded cheddar cheese Salt and pepper, to taste In a large mixing bowl, combine potatoes, onion, 1 cup butter, and 2 cans of cream of chicken soup. Season with salt and pepper. Pour into 9 x 13" casserole dish. In a small bowl, combine corn flakes, 1⁄ 2 cup melted butter, and shredded cheddar cheese. Sprinkle on top of potatoes in casserole dish. Set aside until ready to bake. RECIPES 123 Roasted Baby Vegetables 8 baby carrots, rinsed, peeled and trimmed 4 baby zucchini, quartered 8 pattypan squash 4 baby yellow squash, quartered INSTRUCTIONS FOR BAKING FULL MEAL Insert meat probe into center of Rack of Lamb. Place rack of lamb in oven on rack position 1 and set internal temperature for 145˚. Set timer for 20 minutes. When timer sounds, place Roasted Baby Vegetables and Mom’s Potato Cheese Casserole in the oven, one on rack 3 and one on rack 5. Set timer for 25 minutes. Cook lamb until internal temperature reaches 145˚ and lamb rack is golden brown. Cook Roasted Vegetables until lightly browned and soft. Potatoes should be cooked until brown on top and bubbly around the edges. Remove all three dishes and allow them to rest for about 5-10 minutes. Slice lamb in between chops. While the lamb is roasting, pan sauté the lamb scraps in olive oil until browned lightly. Add carrot and onion and cook until softened. Add garlic and cook until fragrant. Add tomato. Reduce heat and add white wine. Scrape up the browned bits on the bottom of the pan with a wooden spoon. Let reduce by half. Add lamb stock, bay leaf and thyme sprigs and simmer on low for 20 minutes. Pass through a strainer. Return to sauté pan. If sauce is not thick enough, combine cornstarch and about 2 Tablespoons of the sauce in a small bowl. Add to sauce until it thickens. Keep warm until service. 1 red bell pepper, fine julienned 1 Tablespoon olive oil Sea salt and cracked black pepper, to taste In a 9 x 13 x 2-inch baking dish, combine carrots, zucchini, pattypan squash, yellow squash and red bell pepper. Drizzle with olive oil and season with salt and pepper. Set aside until ready to roast. After entire meal comes out of oven, place soufflés in. Set timer for 14-16 minutes, or until soufflés are puffed. It is best to enjoy dinner while these are baking in the oven, as they need to be served right from the oven or they will fall. A Spring Dinner Individual Chocolate Souffles Maple-Glazed Salmon Spring Rice Pilaf Oven-Roasted Asparagus Rosemary Focaccia Cream Puffs with Light Whipped Cream and Fruit Compote Serves 4 1 Tablespoon butter 1⁄ 3 cup sugar plus additional for sprinkling 5 ounces chopped bittersweet chocolate (not unsweetened) 3 large egg yolks at room temperature 6 large egg whites Accompaniment: lightly sweetened whipped cream Maple-Glazed Salmon Special equipment: (6) 4-ounce glass or ceramic soufflé dishes Generously butter soufflé dishes and sprinkle with sugar, knocking out excess. Melt chocolate in a metal bowl set over a saucepan of barely simmering water, stirring occasionally until smooth. Remove bowl from heat and stir in yolks (mixture will stiffen). Beat whites with a pinch of salt in a large bowl with an electric mixer at medium speed until they just hold soft peaks. Add 1⁄ 3 cup sugar, a little at a time, continuing to beat at medium speed, then beat at high speed until whites just hold stiff peaks. Stir about 1 cup whites into chocolate mixture to lighten, then add mixture to remaining whites, folding gently but thoroughly. Spoon evenly into soufflé dishes and run the end of your thumb around inside edge of soufflé dish (this will help soufflé rise evenly). Set aside until ready to bake. 1 cup pure maple syrup 3 Tablespoons soy sauce 2 Tablespoons finely grated peeled fresh ginger root 11⁄ 2 teaspoons minced garlic 1 cup fresh lemon juice, divided 2 1⁄ 2 pound center-cut salmon fillet with skin Adjust oven racks to positions 1, 4, and 5. Preheat oven on Pure Convection™ at 350˚. In a small heavy saucepan simmer maple syrup, ginger root, 3 tablespoons lemon juice, soy sauce, garlic, and salt and pepper to taste until reduced to about 1 cup, about 30 minutes, and let cool. (Maple glaze may be made 2 days ahead and chilled, covered. Bring maple glaze to room temperature before proceeding.) Lightly oil a shallow baking pan large enough to hold salmon. In another small saucepan heat half of glaze over low heat until heated through to use as a sauce. Stir in remaining tablespoon lemon juice. Remove pan from heat and keep sauce warm, covered. Place salmon skin side down and brush with remaining glaze. Season salmon with salt and pepper. Set aside until ready to bake. RECIPES RECIPES 124 125 Roasted Baby Vegetables 8 baby carrots, rinsed, peeled and trimmed 4 baby zucchini, quartered 8 pattypan squash 4 baby yellow squash, quartered INSTRUCTIONS FOR BAKING FULL MEAL Insert meat probe into center of Rack of Lamb. Place rack of lamb in oven on rack position 1 and set internal temperature for 145˚. Set timer for 20 minutes. When timer sounds, place Roasted Baby Vegetables and Mom’s Potato Cheese Casserole in the oven, one on rack 3 and one on rack 5. Set timer for 25 minutes. Cook lamb until internal temperature reaches 145˚ and lamb rack is golden brown. Cook Roasted Vegetables until lightly browned and soft. Potatoes should be cooked until brown on top and bubbly around the edges. Remove all three dishes and allow them to rest for about 5-10 minutes. Slice lamb in between chops. While the lamb is roasting, pan sauté the lamb scraps in olive oil until browned lightly. Add carrot and onion and cook until softened. Add garlic and cook until fragrant. Add tomato. Reduce heat and add white wine. Scrape up the browned bits on the bottom of the pan with a wooden spoon. Let reduce by half. Add lamb stock, bay leaf and thyme sprigs and simmer on low for 20 minutes. Pass through a strainer. Return to sauté pan. If sauce is not thick enough, combine cornstarch and about 2 Tablespoons of the sauce in a small bowl. Add to sauce until it thickens. Keep warm until service. 1 red bell pepper, fine julienned 1 Tablespoon olive oil Sea salt and cracked black pepper, to taste In a 9 x 13 x 2-inch baking dish, combine carrots, zucchini, pattypan squash, yellow squash and red bell pepper. Drizzle with olive oil and season with salt and pepper. Set aside until ready to roast. After entire meal comes out of oven, place soufflés in. Set timer for 14-16 minutes, or until soufflés are puffed. It is best to enjoy dinner while these are baking in the oven, as they need to be served right from the oven or they will fall. A Spring Dinner Individual Chocolate Souffles Maple-Glazed Salmon Spring Rice Pilaf Oven-Roasted Asparagus Rosemary Focaccia Cream Puffs with Light Whipped Cream and Fruit Compote Serves 4 1 Tablespoon butter 1⁄ 3 cup sugar plus additional for sprinkling 5 ounces chopped bittersweet chocolate (not unsweetened) 3 large egg yolks at room temperature 6 large egg whites Accompaniment: lightly sweetened whipped cream Maple-Glazed Salmon Special equipment: (6) 4-ounce glass or ceramic soufflé dishes Generously butter soufflé dishes and sprinkle with sugar, knocking out excess. Melt chocolate in a metal bowl set over a saucepan of barely simmering water, stirring occasionally until smooth. Remove bowl from heat and stir in yolks (mixture will stiffen). Beat whites with a pinch of salt in a large bowl with an electric mixer at medium speed until they just hold soft peaks. Add 1⁄ 3 cup sugar, a little at a time, continuing to beat at medium speed, then beat at high speed until whites just hold stiff peaks. Stir about 1 cup whites into chocolate mixture to lighten, then add mixture to remaining whites, folding gently but thoroughly. Spoon evenly into soufflé dishes and run the end of your thumb around inside edge of soufflé dish (this will help soufflé rise evenly). Set aside until ready to bake. 1 cup pure maple syrup 3 Tablespoons soy sauce 2 Tablespoons finely grated peeled fresh ginger root 11⁄ 2 teaspoons minced garlic 1 cup fresh lemon juice, divided 2 1⁄ 2 pound center-cut salmon fillet with skin Adjust oven racks to positions 1, 4, and 5. Preheat oven on Pure Convection™ at 350˚. In a small heavy saucepan simmer maple syrup, ginger root, 3 tablespoons lemon juice, soy sauce, garlic, and salt and pepper to taste until reduced to about 1 cup, about 30 minutes, and let cool. (Maple glaze may be made 2 days ahead and chilled, covered. Bring maple glaze to room temperature before proceeding.) Lightly oil a shallow baking pan large enough to hold salmon. In another small saucepan heat half of glaze over low heat until heated through to use as a sauce. Stir in remaining tablespoon lemon juice. Remove pan from heat and keep sauce warm, covered. Place salmon skin side down and brush with remaining glaze. Season salmon with salt and pepper. Set aside until ready to bake. RECIPES RECIPES 124 125 Spring Rice Pilaf Cream Puffs with Light Whipped Cream and Fruit Compote 1 Tablespoon butter FOR CREAM PUFFS 1 shallot, finely chopped 1 cup water 2 cloves garlic, minced 1⁄ 2 cup unsalted butter, cut into cubes 2 cups long grain rice, rinsed 1⁄ 4 cup sugar 4 cup chicken stock 1⁄ 2 teaspoon vanilla extract 1 cup fresh or frozen peas, cooked 1 cup all purpose flour 1⁄ 2 cup Prosciutto, julienned 4 eggs 1⁄ 2 cup shaved parmesan cheese 1 egg white, lightly beaten Salt and pepper, to taste 6 ounces chopped semi sweet chocolate 1 Tablespoon unsalted butter In an oven-safe 4 qt saucepan, melt butter. Add shallot and garlic and cook until soft. Add rice and cook for about 2 minutes. Add in chicken stock. Bring to a boil. Cover and set aside until ready for oven. Oven-Roasted Asparagus 2 cup cream, whipped with 1⁄ 4 cup sugar Fresh fruit of choice Combine water and butter in a medium saucepan. Bring to a boil. Add sugar and vanilla until dissolved. Add flour all at once, stirring vigorously over medium heat until mixture leaves sides of pan and forms a smooth ball. Remove mixture from heat and cool slightly. Add eggs, one at a time, beating well after each addition. Beat until batter is smooth. Let cool slightly. Spoon batter into pastry bag. Line a baking sheet with parchment paper. Pipe 2-inch rounds, leaving plenty of space between them. Brush with egg white. Set aside until ready to bake. 1 pound asparagus, tough woodsy end removed and trimmed 1 Tablespoon olive oil Salt and pepper, to taste Combine asparagus, olive oil, salt and pepper in a baking dish. Set aside until ready to bake. Rosemary Focaccia INSTRUCTIONS FOR BAKING FULL MEAL Place rice in oven on rack position 1. Place focaccia bread on rack position 5. Set timer for 10 minutes. When timer expires, place asparagus in oven next to rice and place salmon on rack 5. Set timer for 20 minutes. When timer sounds, pull all food out of oven. Place cream puff in oven and set timer for 25-30 minutes. To Serve: Stir prosciutto and peas into rice pilaf and fluff with a fork. Place a ring mold on a warm plate and fill with rice pilaf. Remove the ring mold and place 3 stalks asparagus on top. Garnish with shaved Parmesan cheese. Top with salmon and drizzle with glaze. Slice foccaccia bread into 1-inch thin slices. Place on plate. Serve immediately. After Baking: To fill cream puffs, either cut the top off of the cream puff and spoon in whipped cream or place the whipped cream in a piping bag fitted with a large star-shaped tip. Insert the tip into the bottom of the cream puff and pipe in filling. 1 pound loaf frozen bread dough, thawed as package directs 2 Tablespoons olive oil Melt together chocolate and unsalted butter. Dip the top of the cream puff in the chocolate and let cool. Garnish with fresh fruit of choice. 1 Tablespoon chopped fresh rosemary Sea salt, to taste Lightly oil a 15 x 10 x 1" baking sheet. Slide dough into pan. Using the remaining 1 Tablespoon of oil on your fingertips, stretch dough to fit in the pan to 1/2 inch thickness. Gently “dock” the dough by making small fingerprints over the surface of the dough. Sprinkle rosemary over the top of the dough. Cover loosely in plastic wrap and let rise for 30 minutes. Set aside until ready to bake. RECIPES RECIPES 126 127 Spring Rice Pilaf Cream Puffs with Light Whipped Cream and Fruit Compote 1 Tablespoon butter FOR CREAM PUFFS 1 shallot, finely chopped 1 cup water 2 cloves garlic, minced 1⁄ 2 cup unsalted butter, cut into cubes 2 cups long grain rice, rinsed 1⁄ 4 cup sugar 4 cup chicken stock 1⁄ 2 teaspoon vanilla extract 1 cup fresh or frozen peas, cooked 1 cup all purpose flour 1⁄ 2 cup Prosciutto, julienned 4 eggs 1⁄ 2 cup shaved parmesan cheese 1 egg white, lightly beaten Salt and pepper, to taste 6 ounces chopped semi sweet chocolate 1 Tablespoon unsalted butter In an oven-safe 4 qt saucepan, melt butter. Add shallot and garlic and cook until soft. Add rice and cook for about 2 minutes. Add in chicken stock. Bring to a boil. Cover and set aside until ready for oven. Oven-Roasted Asparagus 2 cup cream, whipped with 1⁄ 4 cup sugar Fresh fruit of choice Combine water and butter in a medium saucepan. Bring to a boil. Add sugar and vanilla until dissolved. Add flour all at once, stirring vigorously over medium heat until mixture leaves sides of pan and forms a smooth ball. Remove mixture from heat and cool slightly. Add eggs, one at a time, beating well after each addition. Beat until batter is smooth. Let cool slightly. Spoon batter into pastry bag. Line a baking sheet with parchment paper. Pipe 2-inch rounds, leaving plenty of space between them. Brush with egg white. Set aside until ready to bake. 1 pound asparagus, tough woodsy end removed and trimmed 1 Tablespoon olive oil Salt and pepper, to taste Combine asparagus, olive oil, salt and pepper in a baking dish. Set aside until ready to bake. Rosemary Focaccia INSTRUCTIONS FOR BAKING FULL MEAL Place rice in oven on rack position 1. Place focaccia bread on rack position 5. Set timer for 10 minutes. When timer expires, place asparagus in oven next to rice and place salmon on rack 5. Set timer for 20 minutes. When timer sounds, pull all food out of oven. Place cream puff in oven and set timer for 25-30 minutes. To Serve: Stir prosciutto and peas into rice pilaf and fluff with a fork. Place a ring mold on a warm plate and fill with rice pilaf. Remove the ring mold and place 3 stalks asparagus on top. Garnish with shaved Parmesan cheese. Top with salmon and drizzle with glaze. Slice foccaccia bread into 1-inch thin slices. Place on plate. Serve immediately. After Baking: To fill cream puffs, either cut the top off of the cream puff and spoon in whipped cream or place the whipped cream in a piping bag fitted with a large star-shaped tip. Insert the tip into the bottom of the cream puff and pipe in filling. 1 pound loaf frozen bread dough, thawed as package directs 2 Tablespoons olive oil Melt together chocolate and unsalted butter. Dip the top of the cream puff in the chocolate and let cool. Garnish with fresh fruit of choice. 1 Tablespoon chopped fresh rosemary Sea salt, to taste Lightly oil a 15 x 10 x 1" baking sheet. Slide dough into pan. Using the remaining 1 Tablespoon of oil on your fingertips, stretch dough to fit in the pan to 1/2 inch thickness. Gently “dock” the dough by making small fingerprints over the surface of the dough. Sprinkle rosemary over the top of the dough. Cover loosely in plastic wrap and let rise for 30 minutes. Set aside until ready to bake. RECIPES RECIPES 126 127 Mother’s Day/Father’s Day Brunch Savory Spinach Frittata Lemon Blueberry Muffins Home Fries with Roasted Bell Peppers Roasted Pears with Hazelnut Syrup and Candied Hazelnuts Serves 4 Home Fries with Roasted Bell Peppers 4 russet potatoes 1 Red bell pepper, thinly sliced 1 Green bell pepper, thinly sliced 1⁄ 2 onion, thinly sliced Salt and black pepper, to taste Lemon Blueberry Muffins 3⁄ 4 cup fresh blueberries 1 cup milk 11⁄ 2 cups plus 2 Tablespoons all purpose flour 1 egg 2 teaspoons baking powder 1⁄ 3 cup butter, melted 1⁄ 2 cup sugar 1 teaspoon almond extract 1⁄ 2 teaspoon salt Zest of 1 lemon 1 Tablespoon olive oil Scrub potatoes then slice into 1/8 inch thick rounds. Combine potatoes, bell peppers and onion ina large bowl. Season with salt and pepper and toss gently. Pour into 9 x 13-inch baking dish. Set aside until ready to bake. Roasted Pears with Caramel and Hazelnuts Adjust oven racks to positions 1, 3, and 5. Preheat on Pure Convection™ at 375˚. Dredge blueberries in 2 Tablespoons flour- this will help prevent them from sinking to the bottom of the muffin. Set aside. 4 Bosc pears, peeled but left whole with stem 2 cups sugar Combine remaining flour, baking powder, sugar and salt in a mixing bowl. In a separate bowl, beat together milk, egg, butter, almond extract, and lemon zest. Add to dry ingredients until moistened. Fold in blueberries. 2⁄ 3 cup water 3 cups coarsely chopped hazelnuts 2⁄ 3 cup light corn syrup Spoon batter into greased or paper-lined muffin tin. Set aside until ready to bake. 1 cup heavy whipping cream 4 Tablespoons unsalted butter Savory Spinach Frittata 4 eggs 1 teaspoon baking powder 1 cup all purpose flour 2 cups shredded Mexican blend cheese 1 cup milk 3 cups fresh spinach, rinsed and dried 1⁄ 4 cup melted butter 7 ounce can diced green chilies, drained 1⁄ 2 teaspoon salt 1⁄ 4 cup diced onion In a large bowl, combine eggs, flour, milk, butter, salt and baking powder. Combine with a whisk until smooth. Stir in cheese, spinach, chilis and onions. Pour into a large 12-14 inch oven-proof nonstick skillet. Set aside until ready to bake. RECIPES Bring an 8 quart pot of water to a boil. Add pears, and blanch for about 2 minutes. Remove with a slotted spoon and place in 8 x 8" baking dish. Set aside until ready to bake. Place sugar and water in a large sauté pan. Cook on high for 5 minutes. Do not stir. When it begins to caramel, swirl the pan to even out the color. Add the hazelnuts and karo syrup and then add the cream slowly. It will begin to bubble up, so remove it from the heat briefly. Cook until it thickens, about 5-6 minutes, while stirring constantly. Add butter. Hold caramel sauce on low. BAKING INSTRUCTIONS FOR FULL MEAL: Place frittata in oven on rack position 1. Place pears in oven next to frittata. Place home fries on rack position 3. Set timer for 10 minutes. When timer sounds, place muffins on rack position 5. Set timer for 25-30 minutes. When timer sounds, pull all food out of the oven. To Serve: Slice frittata into wedges. Stir home fries. Serve warm. To serve pears, drizzle with caramel sauce. RECIPES 128 129 Mother’s Day/Father’s Day Brunch Savory Spinach Frittata Lemon Blueberry Muffins Home Fries with Roasted Bell Peppers Roasted Pears with Hazelnut Syrup and Candied Hazelnuts Serves 4 Home Fries with Roasted Bell Peppers 4 russet potatoes 1 Red bell pepper, thinly sliced 1 Green bell pepper, thinly sliced 1⁄ 2 onion, thinly sliced Salt and black pepper, to taste Lemon Blueberry Muffins 3⁄ 4 cup fresh blueberries 1 cup milk 11⁄ 2 cups plus 2 Tablespoons all purpose flour 1 egg 2 teaspoons baking powder 1⁄ 3 cup butter, melted 1⁄ 2 cup sugar 1 teaspoon almond extract 1⁄ 2 teaspoon salt Zest of 1 lemon 1 Tablespoon olive oil Scrub potatoes then slice into 1/8 inch thick rounds. Combine potatoes, bell peppers and onion ina large bowl. Season with salt and pepper and toss gently. Pour into 9 x 13-inch baking dish. Set aside until ready to bake. Roasted Pears with Caramel and Hazelnuts Adjust oven racks to positions 1, 3, and 5. Preheat on Pure Convection™ at 375˚. Dredge blueberries in 2 Tablespoons flour- this will help prevent them from sinking to the bottom of the muffin. Set aside. 4 Bosc pears, peeled but left whole with stem 2 cups sugar Combine remaining flour, baking powder, sugar and salt in a mixing bowl. In a separate bowl, beat together milk, egg, butter, almond extract, and lemon zest. Add to dry ingredients until moistened. Fold in blueberries. 2⁄ 3 cup water 3 cups coarsely chopped hazelnuts 2⁄ 3 cup light corn syrup Spoon batter into greased or paper-lined muffin tin. Set aside until ready to bake. 1 cup heavy whipping cream 4 Tablespoons unsalted butter Savory Spinach Frittata 4 eggs 1 teaspoon baking powder 1 cup all purpose flour 2 cups shredded Mexican blend cheese 1 cup milk 3 cups fresh spinach, rinsed and dried 1⁄ 4 cup melted butter 7 ounce can diced green chilies, drained 1⁄ 2 teaspoon salt 1⁄ 4 cup diced onion In a large bowl, combine eggs, flour, milk, butter, salt and baking powder. Combine with a whisk until smooth. Stir in cheese, spinach, chilis and onions. Pour into a large 12-14 inch oven-proof nonstick skillet. Set aside until ready to bake. RECIPES Bring an 8 quart pot of water to a boil. Add pears, and blanch for about 2 minutes. Remove with a slotted spoon and place in 8 x 8" baking dish. Set aside until ready to bake. Place sugar and water in a large sauté pan. Cook on high for 5 minutes. Do not stir. When it begins to caramel, swirl the pan to even out the color. Add the hazelnuts and karo syrup and then add the cream slowly. It will begin to bubble up, so remove it from the heat briefly. Cook until it thickens, about 5-6 minutes, while stirring constantly. Add butter. Hold caramel sauce on low. BAKING INSTRUCTIONS FOR FULL MEAL: Place frittata in oven on rack position 1. Place pears in oven next to frittata. Place home fries on rack position 3. Set timer for 10 minutes. When timer sounds, place muffins on rack position 5. Set timer for 25-30 minutes. When timer sounds, pull all food out of the oven. To Serve: Slice frittata into wedges. Stir home fries. Serve warm. To serve pears, drizzle with caramel sauce. RECIPES 128 129 Common Baking Problems and Solutions Problem COOKIES AND BISCUITS BURNT ON THE BOTTOM COOKIES AND BISCUITS ARE TOO BROWN ON TOP Reason Solution Oven door was opened too often Set minute timer to shortest recommended time and look through window to check doneness Dark, absorbent pan was used Use shiny, reflective pans with low sides Incorrect rack position. Pan is too close to the heat source Check cookies by looking through the oven door’s window instead of opening door Standard Bake, Convection Bake, Bake or Surround Convection Bake mode is being used Use recommended rack position and use Pure Convection™. Pan is too large and too close to element Use smaller pan Rack position is too high Use the rack positions recommended in this guide Oven is not fully preheated Allow oven to preheat fully before placing food in the oven The pan’s sides are too high Use recommended pan size CAKE SIDES ARE BURNT AND CAKES ARE NOT DONE IN THE CENTER/ CAKES BURST ON TOP Oven is too hot Reduce temperature POOR VOLUME FOR CAKES AND BAKED GOODS Too little flour Too much liquid Measure ingredients carefully Oven is too hot Lower oven temperature Batter spread unevenly Shake pan lightly to even out batter Oven rack is not level Make sure oven rack is properly in place Common Baking Problems and Solutions Problem COOKIES ARE TOO CHEWY Reason Solution Too much egg High sugar and liquid, but low fat content Decrease egg 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 PIE DOUGH IS CRUMBLY Not enough water; too much shortening Increase water; decrease fat PIE DOUGH SOGGY OR RAW ON BOTTOM Oven temperature is too low; not enough bottom heat Increase temperature Use Convection Bake, Standard Bake, Bake or Surround Convection Bake USE LOWER RACK POSITION PIE DOUGH SHRINKS Dough overworked Too much water Use minimal mixing times Decrease water PIE FILLING BOILS OUT No steam vents cut across the top Cut steam vents in top crust Oven temperature is too low Increase oven temperature and use Convection Bake, Bake, Surround Bake or Surround Convection Bake Filling hot when put in shell UNEVEN CAKE SHAPE Crust not sealed; too much filling Allow filling to cool before adding to pie shell Seal crust; Don’t overfill the crust CURDLING OF CUSTARD OR SOFT FILLINGS Overbaked Decrease baking times YEAST BREAD SPLIT OR BURST CRUST Overmixing dough Use minimal mixing times- just until dough is elastic Oven is too hot Decrease oven temperature Too much liquid Decrease liquid Improper fermentation Make sure loaves ferment at correct time and temperature BREAD TOO DENSE OR CLOSE-GRAINED Too much salt Too little liquid Too little yeast Underproofed Decrease salt Increase liquid Increase yeast Increase proofing time BREAD CRUST TOO DARK Oven is too hot Decrease oven temperature Allow oven to preheat fully BREAD CRUST TOO LIGHT Too low temperature Increase temperature Use lower rack position Use Standard Bake or Convection Bake Place cakes in center of oven rack for best result CAKE TEXTURE IS TOUGH OR CRUMBLY COOKIES ARE TOO CRISP Too much flour Too little sugar or shortening Decrease flour Increase sugar or fat Batter overmixed Do not overmix batter- use recommended mix times Low moisture in product High sugar and fat content Increase liquid Decrease sugar or fat BLISTERS ON BREAD CRUST Thin shape COOKIES ARE TOO SOFT Baked too long Cut/roll larger pieces Decrease baking time Too much liquid Low sugar or fat Decrease liquid Increase sugar or fat Underbaked Large/ thick shape Increase cooking time Cut slightly smaller 130 131 Common Baking Problems and Solutions Problem COOKIES AND BISCUITS BURNT ON THE BOTTOM COOKIES AND BISCUITS ARE TOO BROWN ON TOP Reason Solution Oven door was opened too often Set minute timer to shortest recommended time and look through window to check doneness Dark, absorbent pan was used Use shiny, reflective pans with low sides Incorrect rack position. Pan is too close to the heat source Check cookies by looking through the oven door’s window instead of opening door Standard Bake, Convection Bake, Bake or Surround Convection Bake mode is being used Use recommended rack position and use Pure Convection™. Pan is too large and too close to element Use smaller pan Rack position is too high Use the rack positions recommended in this guide Oven is not fully preheated Allow oven to preheat fully before placing food in the oven The pan’s sides are too high Use recommended pan size CAKE SIDES ARE BURNT AND CAKES ARE NOT DONE IN THE CENTER/ CAKES BURST ON TOP Oven is too hot Reduce temperature POOR VOLUME FOR CAKES AND BAKED GOODS Too little flour Too much liquid Measure ingredients carefully Oven is too hot Lower oven temperature Batter spread unevenly Shake pan lightly to even out batter Oven rack is not level Make sure oven rack is properly in place Common Baking Problems and Solutions Problem COOKIES ARE TOO CHEWY Reason Solution Too much egg High sugar and liquid, but low fat content Decrease egg 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 PIE DOUGH IS CRUMBLY Not enough water; too much shortening Increase water; decrease fat PIE DOUGH SOGGY OR RAW ON BOTTOM Oven temperature is too low; not enough bottom heat Increase temperature Use Convection Bake, Standard Bake, Bake or Surround Convection Bake USE LOWER RACK POSITION PIE DOUGH SHRINKS Dough overworked Too much water Use minimal mixing times Decrease water PIE FILLING BOILS OUT No steam vents cut across the top Cut steam vents in top crust Oven temperature is too low Increase oven temperature and use Convection Bake, Bake, Surround Bake or Surround Convection Bake Filling hot when put in shell UNEVEN CAKE SHAPE Crust not sealed; too much filling Allow filling to cool before adding to pie shell Seal crust; Don’t overfill the crust CURDLING OF CUSTARD OR SOFT FILLINGS Overbaked Decrease baking times YEAST BREAD SPLIT OR BURST CRUST Overmixing dough Use minimal mixing times- just until dough is elastic Oven is too hot Decrease oven temperature Too much liquid Decrease liquid Improper fermentation Make sure loaves ferment at correct time and temperature BREAD TOO DENSE OR CLOSE-GRAINED Too much salt Too little liquid Too little yeast Underproofed Decrease salt Increase liquid Increase yeast Increase proofing time BREAD CRUST TOO DARK Oven is too hot Decrease oven temperature Allow oven to preheat fully BREAD CRUST TOO LIGHT Too low temperature Increase temperature Use lower rack position Use Standard Bake or Convection Bake Place cakes in center of oven rack for best result CAKE TEXTURE IS TOUGH OR CRUMBLY COOKIES ARE TOO CRISP Too much flour Too little sugar or shortening Decrease flour Increase sugar or fat Batter overmixed Do not overmix batter- use recommended mix times Low moisture in product High sugar and fat content Increase liquid Decrease sugar or fat BLISTERS ON BREAD CRUST Thin shape COOKIES ARE TOO SOFT Baked too long Cut/roll larger pieces Decrease baking time Too much liquid Low sugar or fat Decrease liquid Increase sugar or fat Underbaked Large/ thick shape Increase cooking time Cut slightly smaller 130 131 Glossary of Culinary Terms Angelfood cake- a type of cake made from meringue (egg white and sugar) and flour. Baguette- a French bread that has been formed into a long, narrow cylindrical loaf. It usually has a crisp brown crust and light, chewy interior. Basting- to spoon or brush foods as it cooks with melted butter or other fat, meat drippings, or liquid such as stock. Beurre blanc- a French sauce made of butter, vinegar, and wine. It is a very delicate sauce and can be served with poultry, seafood, vegetables and eggs. Biscotti- a twice-baked Italian biscuit (cookie) that’s made first by itself in a loaf, then slicing the loaf and baking the slices. The result is an intensely crunchy cookie that is perfect for dipping into dessert wine or coffee. Blend- To mix two or more ingredients to achieve a certain quality. Blanch- to partially cook in boiling water. Blind-Baked- baking a pastry shell before it is filled. The shell is usually pricked all over with a fork to prevent it from blistering and rising. Braising- a cooking method by which food (usually meat or vegetables) is first browned in fat, then cooked, tightly covered, in a small amount of liquid at low heat for a long period of time. Brisket- a cut of beef taken from the breast section under the first five ribs. Brisket is best when braised. Broth- a liquid resulting from boiling vegetables and meats in water. Bundt pan- a tube pan with fluted sides. It is important to grease this pan very well when baking so batter doesn’t stick in the fluted sides. Caramelize- to cook sugar or a food with a naturally high sugar content (such as some vegetables and meats) over high heat to brown the natural sugars and develop a deeper flavor. Carry over cooking- this is the cooking of food that occurs after it has been pulled out of the oven. Foods will cook an additional 5-10˚. This is especially important when roasting foods, as this extra time will allow juices to redistribute in a roast, making it both juicier and easier to carve. Challah- a rich egg bread, often made as a braided loaf. Cheesecloth- a lightweight, natural cotton cloth that won’t fall apart when wet and will not flavor the food it touches. It has various uses: a turkey wrapped in cheesecloth will remain moist if basted; a rack wrapped in cheesecloth will prevent dehydrated foods from falling through, etc. Chiffon cake- a cake of folded whipped egg whites into a batter of flour, yolks, and oil. Chopped- Using quick, heavy blows with a knife to cut food into bite-sized pieces. A food processor may also be used to chop foods. Creaming - the process of beating fat and sugar together to blend them uniformly and to incorporate air. Crème Brulee- a rich custard with a brittle top crust of caramelized sugar. The French name means “burnt cream.” Crepe- a very thin French pancake, often served rolled around a filling. Croissant- a flaky, buttery yeast roll shaped like a crescent. Cut-in- to mix a solid, cold fat (such as butter) with dry ingredients (such as flour). This is often acheieved by using a pastry cutter or a fork. A good consistency is to form the fat and the dry ingredients into about the size of a pea Deglaze- after meats have been sautéed in a pan and excess fat has been removed, deglazing is done by reducing the heat and pouring in a small amount of liquid (usually stock or wine). This liquid is used to loosen the small browned bits of food on the bottom of the pan. 132 The results usually becomes a sauce to accompany the sautéed meat. Docking- piercing or perforating pastry dough before baking to allow steam to escape and to avoid blistering. Dredge- to sprinkle thoroughly with sugar or another dry powder. Eclairs- a dessert made of boiling water or milk, butter, flour and eggs. May also be called cream puffs. Emulsify- a uniform mixture of two or more unmixable substances, such as olive oil and vinegar. Fermentation- the process by which yeast changes carbohydrates into carbon dioxide gas and alcohol. Fold- a technique to combine a light, airy mixture with a heavier mixture. The lighter mixture is placed on top of the heavier one in a large bowl. A rubber spatula is then used to cut down the middle of the bowl, across the bottom of the bowl and then up the side. The bowl is then turned, and this technique is repeated until the two mixtures are fully combined. Free form breads- any yeast dough that is shaped and placed on a cookie sheet to be baked. Genoise cake- a sponge cake made with a batter containing melted butter. Glaze- a shiny coating, such as a syrup, applied to a food. An alternate meaning is to make a food shiny or glossy by coating it with a glaze or by browning it in an oven. Gougere- a savory form of a cream puff. Grate- to reduce large pieces of food into shreds. This is usually accomplished by rubbing the food against a grater. Jelly roll pan- A cookie sheet that is made of a light-colored aluminum and has a 1-inch rim around it. Glossary of Culinary Terms Knead- the technique of pressing, folding and turning a yeast dough in order to develop its glutens, causing the dough to rise. It is essential for any yeast dough. A well-kneaded dough will be smooth and elastic. Macaroons- a cookie made of eggs (usually whites) and almond paste or coconut. Mince- to cut food into very small pieces. Mousse- a soft or creamy dessert that is made light by the addition of whipped cream, egg whites, or both. Parchment paper- oil and moistureresistant paper used to line baking sheets and pans to prevent baked items from sticking. Pavlova- a crisp meringue dessert topped whipped cream and fruit or fruit sauce. Peel- a flat wooden shovel used to place hearth breads in an oven and to remove them. Phyllo- a paper- thin dough or pastry used to make strudels or various Greek or Mediterranean desserts. Pissaladiere- a flaky, pizza-like tart topped with onions, black olives and tomatoes. It is a specialty of Nice, France. Popovers- a puffy, muffin-sized bread with crisp brown crust and a somewhat hollow, moist interior. The batter consists of milk, flour, butter and eggs and expands as it bakes. Profiterole- a small puff of éclair paste. Often filled with ice cream and served with chocolate sauce. Proof- the process of fermenting yeast dough. This starts with dissolving yeast in a warm liquid, then allowing it to swell and become bubbly. This “proves” that the yeast is alive and is capable of producing a leavened bread. Prosciutto- dry-cured, spiced Italian ham. Available in gourmet markets. Puff pastry- a very light, flaky pastry made from a rolled-in dough and leavened by steam, Puff Pastry is a rolled-in dough—meaning that it has many layers of fat (butter) sandwiched between layers of dough. When the butter melts, it releases steam, causing the dough to puff up. Great care needs to be taken to have the correct dough ingredient amounts and the butter needs to be refrigerated before baking to get the maximum rise. Puree- a food made into a smooth pulp, usually by being ground or forced through a sieve. Reduce- to thicken and intensify the flavor of a sauce by boiling it down through evaporation. Sauté- to cook food quickly in a small amount of oil. Scones- a type of biscuit or a biscuit-like bread. Sear- to brown meat quickly. The object of searing is to seal in the meat’s juices. Shock- to submerge briefly in ice- water to stop the cooking process. Shortbread- a crisp cookie made of butter, sugar, and flour. Simmer- to cook food gently in liquid at a temperature low enough to just form tiny bubbles around the edge of the pan. Soufflé- a baked dish containing whipped egg whites, which cause the dish to rise during baking. Sponge- a batter or dough of yeast, flour and water that is allowed to ferment and is then mixed with flour and other ingredients to make a bread dough. Sponge cake- a type of cake made by whipping eggs and sugar to a foam, then folding in flour. 133 Springform Pan- a round pan with high, straight sides that expand with the aid or a spring or clamp. The pan also has a removable bottom when the clamp on the side is released. This allows cakes to be removed easily by removing the pan’s sides. Stock- a liquid resulting from boiling vegetables, meats and their bones in water. Stollen- a type of sweet yeast bread with fruit. Streusel- a crumbly topping for baked goods, consisting of fat, sugar, and flour rubbed together. Superfine sugar- more finely granulated sugar. To make this, you can grind granulated sugar in a food processor. This type of sugar is better for baking, or topping/ broiling crème brulee. Tart pan- a shallow, round baking dish made of aluminum with a removable bottom. The 1-inch sides of the pan are fluted. Tempering- the process of melting and cooling chocolate to specific temperatures in order to prepare it for dipping, coating or molding. Wash- a liquid brushed onto the surface of a product, usually before baking. Water Bath or Bain Marie- a technique used to cook delicate dishes, such as custards and sauces. It consists of placing a container of food in a large, shallow pan of water. The food can be cooked in this manner on the cooktop or in the oven. The purpose of this technique is to surround the food with gentle, consistent heat. Whip- to beat ingredients to incorporate air into them, thereby increasing their volume, until they are light and fluffy. This technique is commonly used for egg whites and cream. Zest- the colored outer portion of a citrus fruit’s peel. 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 1⁄ 2 gallon = 64 fluid ounces 1 gallon = 128 fluid ounces 10 2⁄ 3 Tablespoons = 2⁄ 3 cup 4 cups = 1 quart 12 Tablespoons = 3⁄ 4 cup 2 pints = 1 quart 16 Tablespoons = 1 cup 4 quarts = 1 gallon Minimum Safe Internal Temperatures for Various Foods F˚ GROUND MEAT AND MEAT MIXTURES Ground Beef, Pork, Veal, Lamb 160 Ground Turkey, Chicken 165 FRESH BEEF, VEAL, LAMB Medium Rare 145 Medium 160 Well Done 170 POULTRY 180 in the thigh Chicken and Turkey, Whole Poultry Breasts, Roast 170 Poultry Thighs, Wings 180 in the thigh Duck and Goose 180 in the thigh PORK Medium 160 Well Done 170 Fresh (raw) 160 Pre-cooked (to reheat) 140 HAM EGG DISHES 160 FISH 145 Please note that the minimum safe internal temperatures are subject to change. This is due to the changing bacteria and the temperatures required to eradicate it. Visit the website below for the most current information. These cooking temperatures are from the USDA Meat and Poultry Hotline (800) 535-4555 or www.fsis.usda.gov A WORD ABOUT CARRY-OVER COOKING After foods are pulled out of the oven, they will continue to cook. Carry-over cooking affects all foods; the larger the item, the longer the carry-over time. It is best to let the food rest for 10 to 15 minutes after it comes out of the oven. This will allow meat to retain its juices and baked goods to continue to set. 134
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