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Operating your oven, Convection roast, Broil – Dacor DO230 User Manual

Page 16: Convection broil, Roasting tips, Your oven offers two broil modes, Warning, Broiling tips

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Operating Your Oven

Convection Roast

your oven’s convection roast mode uses a combination of

the convection fan and heat sources above and below the

food. it is best for rib roasts, turkeys, chickens, etc.

Roasting Tips

all baking modes can be used to successfully roast in

your oven.
however, the convection roast mode is recommended

to produce meats that are deliciously seared on the

outside and succulently juicy on the inside in record

time. foods that are exceptional, when prepared in

the convection roast mode, include: beef, pork, ham,

lamb, turkey, chicken and cornish hens.
always roast meats fat side up in a shallow pan, using

a roasting rack. Always use a pan that fits the size of

the food being prepared. no basting is required when

the fat side is up. Do not add water to the pan. it will

cause a steamed effect. roasting is a dry heat pro-

cess.
poultry should be placed breast side up on a rack in a

shallow pan that fits the size of the food. Brush poul-

try with melted butter, margarine or oil before and

during roasting.
when using the roast mode, do not use pans with tall

sides. they interfere with the circulation of heated air

over the food.
if using a meat thermometer, insert the probe halfway

into the center of the thickest portion of the meat.

for poultry, insert the thermometer probe between

the body and leg into the thickest part of the inner

thigh. to ensure an accurate reading, the tip of the

probe should not touch bone, fat or gristle. check

the meat temperature 2/3 of the way through the

recommended roasting time. after reading the meat

thermometer once, insert it 1/2 inch further into the

meat, then take a second reading. if the second tem-

perature registers below the first, continue cooking

the meat.
remove meats from the oven when the thermometer

registers 5 to 10°f below the desired temperature.

the meat will continue to carry-over.
allow roasts to stand 15 to 20 minutes after roasting

in order to make carving easier.
roasting times always vary according to the size,

shape and quality of meats and poultry. Less tender

cuts of meat are best prepared in bake mode and may

require moist cooking techniques. use your favorite

cookbook recipes.
reduce spatter by lining the bottom of the roasting

pan with lightly crushed aluminum foil.

Your oven offers two broil modes:

Broil

Convection broil

warning

to avoid damage to the meat probe, remove it from the

oven when using either of the broil modes. if the meat

probe is connected, the broil modes will not start. the

meat probe symbol will flash when you attempt to start

the oven in one of the broil modes with the meat probe

connected.
use the broil and convection broil modes only with the

oven door completely closed.

Broiling is a quick and flavorful way to prepare many

foods, including steaks, chicken, chops, hamburgers and

fish.

Broil

uses a top heat source. it is best for broiling smaller

amounts of food.

Convection Broil

this mode uses a combination of the convection fan and a

top heat source. it is best for items that do not need to be

flipped such as thinner cuts of meat, fish and garlic bread.

Broiling Tips

it is normal and necessary for some smoke to be

present to give the food a broiled flavor.
setting the timer is recommended to time the broiling

process.
always use a broiler pan and grill to provide drainage

for excess fat and grease. Doing so will reduce spat-

ter, smoke and flare-ups.
start with a room temperature broiler pan for even

cooking.
use tongs or a spatula to turn and remove meats.

never pierce meat with a fork because the natural

juices will escape.
Broil food on the first side for a little more than half of

the recommended time, then season and turn. season

the second side just before removing the food from

the oven.
to prevent sticking, lightly grease the broiler grill.

excess grease will result in heavy smoke. for easier

cleaning, remove the broiler pan and grill when

removing the food.

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