17
Operating the Oven
Important Details About Meat Probe Use
•
You must select the specific cooking mode (BAKE,
CONV BAKE, PURE CONV or CONV ROAST) before
you press the PROBE key.
•
When you press the PROBE key the preheat cycle is
disabled and the amount of time required to heat the
oven is extended. For best results, select the cooking
mode and allow the oven to preheat prior to pressing
the PROBE key and putting the meat in the oven.
•
The meat probe function will automatically cancel
after 30 seconds if the meat probe is not connected.
The meat probe symbol will flash on the display.
•
The meat probe feature takes precedence over the
delay timed cooking feature. The oven will continue
to cook the meat until it reaches the selected meat
probe temperature regardless of the STOP TIME or
COOK TIME setting, then go into hold mode.
USDA Minimum Safe Internal Cooking
Temperatures for Various Foods
ground Meat and Meat MiXtureS
Beef, pork veal, lamb
160°F
Turkey, chicken
165°F
FreSH beeF, VeaL, and LaMb
Medium rare
145°F
Medium
165°F
Well Done
170°F
pouLtry
Chicken/turkey, whole (temp taken in thigh)
180°F
Poultry breasts, roast
170°F
Poultry thighs, wings, legs
180°F
Duck and goose
180°F
Stuffing
165°F
FreSH pork
Medium
160°F
Well done
170°F
HaM
Fresh (raw)
160°F
Pre-cooked (reheat)
140°F
note
The minimum safe internal cooking temperatures are
subject to change. There are changes in bacteria and
the temperatures required to eradicate them. For the
most current information, contact the USDA.
uSda Meat and poultry Hotline:
Phone: (800) 535-4355
www.fsis.usda.gov
Dehydrating/Defrosting
Your range can be used to dehydrate or defrost foods at
low heat settings in the Pure Convection mode.
warning
To avoid food poisoning, cook meats immediately after
defrosting them.
To dehydrate or defrost foods:
1. Adjust the racks to the appropriate level.
2. Place the food on the center of the oven rack. If you
are dehydrating, prepare food as recommended, then
place it on a drying rack.
3. Press the PURE CONV key.
4. To defrost meats, enter the temperature, up to 150°F,
on the number keypad. To dehydrate, start with the
temperature setting below. When dehydrating, you
may need to experiment with higher temperatures.
5. Press START
·
CONTINUE.
Food Type
Dehydrating Temperature
Fruit
100°F
Vegetables
125°F
Meat
150°F
Dacor recommends that you use one of the timers to time
the process.
Dehydrating Tips
equipment recommended
•
Half sheet pan or jelly roll pan with ½” rim all the way
around
•
Baking rack that fits inside the half sheet pan
•
Cheesecloth
•
4 quart sauce pot with lid
•
Steamer basket that fits inside 4 quart saucepan. One
that is perforated and opens up will work well.
•
Slotted spoon
•
Paper towels
•
A sharp knife
when you dehydrate:
1. Wash and remove excess moisture from all fruits and
vegetables before dehydrating.
2. Cut fruits and vegetables into uniform pieces.
3. You can add honey, spices, lime juice or orange juice
to give the fruit a different flavor.
4. It is best to dehydrate on a baking rack with a pan
underneath to catch any juices. If using a rack when
dehydrating small fruit, put cheesecloth over the rack
to allow for maximum air circulation and to prevent
the fruit from sticking to the rack.
5. Place the food onto the center of the oven rack.
