Dacor ER3OD User Manual download pdf (Page 22)

Important details about the meat probe:

• You must select the specific cooking mode (BAKE,

CONVECTION BAKE, PURE CONVECTION or CON-

VECTION ROAST) before you press the PROBE key

and/or put the meat in the oven. For best results,

select the mode and allow the oven to preheat prior

to starting the meat probe feature. The meat probe

cannot be used with the broil modes. An error tone

will sound.

• There is no preheat cycle when the meat probe fea-

ture is used.

• If you disconnect the meat probe from the oven

during cooking, probe mode will cancel. The oven will

continue to cook until you press CANCEL/SECURE.

• If you leave the meat probe plugged into the oven,

but the meat probe feature is not selected on the con-

trol panel, "PRB" will flash on the screen.

• The meat probe function will automatically cancel

after 30 seconds if the meat probe is not connected.

"PRB" will flash on the display.

• Delay timed cooking does not work when the meat

probe is in use. The oven will continue to cook the

meat until it reaches the selected meat probe temper-

ature. However, if delay timed cooking was selected

before the PROBE key was pressed, the oven will

shut off instead of going into hold mode.

USDA Minimum Safe Internal Cooking Temperatures

Beef, pork veal, lamb

Turkey, chicken

Co_,_hicken/turkey, whole (temp taken in thigh

Poultry breasts, roast

Poultry thighs, wings, legs

Duck and goose

Stuffing

180°F

170°F

180°F

165°F

FRESH PORK

HAM

Fresh (raw) 160°F

: .............. L

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

Your range can be used to dehydrate or defrost foods at

low heat settings in the Pure Convection mode.

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 CONVECTION key.

4. To defrost meats, enter the temperature up to 150°F

on the keypad. To dehydrate, start by setting the

temperature according to the table below. When

dehydrating, you may need to experiment with higher

temperatures.

5. Press START.

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 1/2" 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 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.

5. Place the food onto the center of the oven rack.

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Dacor ER3OD User Manual Page 22

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