Dacor DISCOVERY EO - Manual (Page 24)

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Notes for dehydrating fruits (continued):
You should water blanch items with tough skins such •
as grapes, prunes, dark plums, cherries, figs, and
some types of berries. Water blanching these types of
fruit will crack the skins so that moisture can escape
and dehydration can be done more effectively. To
water blanch:
○ Bring 2 quarts of water to boil in 4 quart pot.
○ Drop the fruit in the water for 1 to 2 minutes, or until
the skin begins to crack.
○ Remove the fruit with a slotted spoon and dab
dry with a paper towel before dehydrating. The pit
can be left inside or removed half way through the
dehydrating process.
Always wash and remove excess moisture from all •
fruits and vegetables before dehydrating.
It is best to dehydrate on a baking rack with a pan
•
underneath to catch any juices. If the fruit is small,
use cheesecloth over the rack. If you use a rack, it
will allow for maximum air circulation around the fruit.
The cheesecloth will prevent the fruit from sticking to
the rack.
Always cut fruits and vegetables into uniform pieces.
•
Proof
Proofing is the process of allowing dough to
rise. Your oven’s proof mode is best for yeast
breads that require rise time in a warm, draft-
free environment. Your oven maintains the
ideal temperature for best dough fermentation.
Before you turn on the oven, position the racks at the •
levels you need them.
After you prepare the yeast dough, place it in a clean
•
bowl, place a damp towel over the top, and put it in
the oven.
If you have a double oven, press the
• uPPer on/oFF
or loWer on/oFF key to select the oven you want
to use.
From the main menu, press the
• more key.
press • ProoF.
You will see the preset temperature of 100°F appear •
on the display. To proof at that temperature, simply
press start. If you want to proof at a different
temperature, enter the temperature on the number
keypad (for example: to proof at 120°F, press 1, then
2, then 0), then press start.
Leave the dough in the oven for about 1-2 hours (dif- •
ferent yeasts require different rise times, so follow
your original recipe). It should double in size. Some
recipes require a second proof after you shape the
dough.
Defrost
caution
You run the risk of cooking the food if the defrost temperature is
too high. Do not defrost above 120°F.
Things to Keep in Mind
Food that takes an exceptional amount of •
time to defrost will not defrost well in a con-
vection oven.
You should not defrost anything that would nor- •
mally take over 2 hours to thaw. The food would begin
to spoil at the oven’s defrost temperature of 110°F.
If you have a partially defrosted turkey, rib roast, or
•
other large cut of meat, you may continue to defrost it
in your convection oven. If wing tips and legs begin to
dry out when you defrost poultry, you may wrap the
tips with aluminum foil.
If you are defrosting a small cut of meat, lay it on a
•
flat cookie sheet with a one inch rim to catch juices as
the meat thaws.
Deluxe Features
BAKE ROASTING BROILNG
ADDITIONAL
SETTINGS
SAVED
GUIDE MORE
▲ UPPER
12:25 PM
SABBATH DEHYDRATE PROOF DEFROST
SELF
CLEAN MORE
▲ UPPER
12:25 PM
DELAY
OPTIONS SAVE
▲ UPPER
12:25 PM
PRESS START
HELP
100°F
PROOF