Dacor Wall Ovens Users Manual

WALL OVENS to the manual 37e75092-1ca6-42f1-8394-30f1e2536ba2

2015-02-02

: Dacor Dacor-Wall-Ovens-Users-Manual-425250 dacor-wall-ovens-users-manual-425250 dacor pdf

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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

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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

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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

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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:
•
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Cakes
Tarts
Puff Pastry
Cookies
Free Form Yeast Breads

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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:
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Fruit Crisps
Custard Pies
Double-Crusted Fruit Pies
Lasagnas

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•
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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

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Wall Oven Table of Contents

Discovery Controller Modes

Cakes
Tarts
Puff Pastry
Cookies
Free Form Yeast Breads

•
•
•
•
•

Scones
Muffins
Yeast Rolls
Multiple Rack
Angel Food Cake

Fruit Crisps
Custard Pies
Double-Crusted Fruit Pies
Lasagnas

•
•
•
•

Quiches
Yeast Bread in a Loaf Pan
Popovers
Pizzas

Bagels
Biscuits
Soft Pretzels

Fruit Cobblers
Quick Breads

•
•

Soufflés
Cheesecakes and Cheesecakes baked in a water bath

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

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.

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.

Meatloaf
Fish Fillets
Individual Porks Chops
Chicken Breasts

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.

•
•
•

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.

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.

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.

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.

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).

RECOMMENDED BAKEWARE
•

•
•
•

•
•
•
•

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.

•
•
•

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

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.

•

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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

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.

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.

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?

OVEN CELL SIZE

TURKEY SIZE-IN POUNDS

27" oven cell

30" oven cell

30+

•

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.

•

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.

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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.

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Holiday Roasting Tips

T
Holiday Turkey Tips

THERE ARE TWO WAYS TO SAFELY DEFROST A TURKEY

OTHER HELPFUL ROASTING HINTS

1. Spray roasting rack and roasting pan with nonstick cooking spray. This will make cleaning up easier.

3. It is best to use fresh herbs in the olive oil rub, since dried herbs may brown too quickly.

ROASTING UNSTUFFED TURKEYS

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.

2. Always take internal temperatures with an instant-read thermometer of both the turkey and the stuffing to ensure
safe serving.

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.

PASTRIES

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.

PASTRIES

Dacor Guide Settings

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

Convection Bake

350

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.

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

325

20-25

350

15-18

350

18-20

325

22-25

325

25-30

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.

Dacor Guide Settings

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

Convection Bake

350

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.

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

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

325

20-25

350

15-18

350

18-20

325

22-25

325

25-30

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.

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

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

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

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

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

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

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

400

Temperature

Time – Min

Help Guide

SALMON FILLET
OR STEAK

Surround Convection
Roast

375

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

Use rimmed cookie sheet. Use rack position 2.
Cook until opaque.

SHRIMP, RAW,
15-20 COUNT

Surround Convection
Roast

400

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

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

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

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

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

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.

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

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

Place on v-shaped rack in roasting pan.
Insert meat probe into thigh.

TROUT FILLET

RED SNAPPER
FILLET

Pure Convection
Sear

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

400

Temperature

Time – Min

Help Guide

SALMON FILLET
OR STEAK

Surround Convection
Roast

375

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

Use rimmed cookie sheet. Use rack position 2.
Cook until opaque.

SHRIMP, RAW,
15-20 COUNT

Surround Convection
Roast

400

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

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

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

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

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

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.

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

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

BEETS

Slice off root, drizzle with olive oil,
salt & pepper wrap in foil.

Conv Roast
350

60 min

25-30

BELL PEPPERS

25-30

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.

Conv Roast
350

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

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

ASPARAGUS

Break off woodsy end; place on rimmed
cookie sheet

Conv Roast
400

10 min

20-25

BEETS

Slice off root, drizzle with olive oil,
salt & pepper wrap in foil.

Conv Roast
350

60 min

25-30

BELL PEPPERS

25-30

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.

Conv Roast
350

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

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

1⁄ 2

cup any chopped nuts, such as almonds, pecans, or walnuts.

1 cup sour cream
11⁄ 2 teaspoon vanilla extract

Makes 12 slices.
After Baking: Cool completely on a wire rack before glazing. Slice into 1-inch pieces.

RECIPES

RECIPES
24

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

Cheesecake

Cheesecake in a 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

Makes about 12 slices.

Serves 8-10.

RECIPES

RECIPES
26

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

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

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

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

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

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

Melt chocolate in a small saucepan or in the microwave. Stir until melted.

Makes 2 dozen cupcakes.

RECIPES

RECIPES
28

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

Pound Cake

Angel Food 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

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

Makes 2 cups sauce.

RECIPES

RECIPES
30

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⁄ 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

Layer Cakes 8-inch Rounds

Layer Cakes 9 x 13 x 2" pan

Layer Cakes (2) 8" round-Basic Yellow Cake Recipe

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⁄ 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

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

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.

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

Cobbler

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

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.

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

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

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

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

Makes about 12 slices.

Makes about 8 cream puffs.

RECIPES

RECIPES
38

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

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

After Baking: Let cool slightly as filling will be hot. Serve warm.

Makes about 8 slices.

RECIPES

RECIPES
40

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

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)

Makes about 2 dozen biscotti.

Makes about 2 dozen.

RECIPES

RECIPES
44

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

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

1 teaspoon ground allspice
6 cups rolled oats
1 cup raisins
1 teaspoon vanilla extract
4 large eggs

Makes approximately 3 dozen cookies.

1 cup chopped walnuts

Makes about 2 dozen.

RECIPES

RECIPES
46

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.

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

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 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

Frozen Cookie Dough, 1-2 Racks

Frozen Cookies, 3 racks

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

Makes 3 dozen.

After Baking: Cool on a wire rack before serving.

Makes about 2 dozen

RECIPES

RECIPES
50

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.

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

Frozen Cookies, 4 racks

Frozen Cookies, 5-6 racks

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

Makes 6 dozen.

Makes 4 dozen cookies.

RECIPES

RECIPES
52

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

Cinnamon Rolls

Croissants

Types of Cinnamon Rolls: This function will work for frozen uncooked, refrigerated, and homemade cinnamon rolls.

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

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.

RECIPES

RECIPES
56

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

Sweet Breads, Stollen

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

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

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

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

Makes about 2 dozen rolls.

Makes 2 loaves.

RECIPES

RECIPES
60

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

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

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 1 dozen.

• Add 2 Tablespoons to 1⁄ 4 cup any diced chiles or peppers, to taste.

RECIPES

RECIPES
64

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

Popovers

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)

Makes 12 popovers.

Makes one loaf (about 10-12 slices).

RECIPES

RECIPES
66

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.

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

Soufflé-Small Soufflé Dish

Soufflé-Large Soufflé Dish

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

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.

RECIPES

RECIPES
70

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

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

1⁄ 4 cup ketchup

1 cup corn flakes, crushed
2 large eggs, lightly beaten

Serves 4.

Makes 4 servings.

RECIPES

RECIPES
74

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

Prime Beef Rib with Cabernet Currant Marinated Vegetables

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

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

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

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

After Roasting: Remove and let sit for 10-15 minutes before carving. Slice very thinly across the grain.

Makes 8 servings.

RECIPES

RECIPES
78

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

Roasted Rack of Veal on Vegetable Rack

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

Serves 4.

Serves 6.

RECIPES

RECIPES
80

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

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

Serves 4.

Serves 12.

RECIPES

RECIPES
84

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

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⁄ 4 cup spice rub of choice

After Roasting: Allow to rest 10-15 minutes. Slice into chops in between the bones.

Serves 4.

Makes 10 to 12 servings.

RECIPES

RECIPES
86

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

Oven Roasted Garlic Leg of Lamb

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

After Roasting: Let rest 10-15 minutes. Slice meat off of the bone and serve.

Serves 6.

RECIPES

RECIPES
90

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

Walnut Crusted Rack of Lamb with Garlic Vegetable Sauce

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

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.

Serves 6.

RECIPES

RECIPES
92

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

Zesty Pineapple Orange Glazed Chicken

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

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

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

Roast Five Spice Duck with Peach and Ginger Chutney

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

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

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

Serves 4.

Serves 6.

RECIPES

RECIPES
98

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 Stuffed with Sausage and Hazelnut Stuffing

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

1 cup turkey or chicken stock

After Roasting: Let rest for 15-30 minutes, then slice thinly against the grain. Remove stuffing immediately to serving bowl.

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

Red Chili Rubbed Turkey with Blackberry Adobo Sauce

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

1 cup (2 sticks) cold unsalted butter, cubed
Additional blackberries, to garnish

After Roasting: Let rest 20 minutes before carving.

Serves approximately 12 to 15 people.

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

Oven-Roasted Vegetables and Cod 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

1 Tablespoon soy sauce
1 Tablespoon fresh lemon juice
2 teaspoons Worcestershire sauce

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

Pine Nut-Encrusted Red Snapper

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

Serves 4.
*To finely grind pine nuts, place in a food processor and pulse to chop, about 5 to 6 times. Do not overprocess.

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

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.

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

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

Salt and cracked black pepper, to taste

Serves 6.

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

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

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

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

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

1 red bell pepper, fine julienned
1 Tablespoon olive oil
Sea salt and cracked black pepper, to taste

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

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

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

Oven-Roasted Asparagus

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

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.

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

4 Bosc pears, peeled but left whole with stem
2 cups sugar

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

RECIPES

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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