Dacor DOC30M977DS User Manual

GARLIC PRIME RIB

SERVES -

INGREDIENTS

10 pounds prime rib, bone-in

10 cloves garlic, chopped

3 tablespoons olive oil

2 teaspoons salt

2 teaspoons ground black pepper

1 teaspoon dried thyme

1 teaspoon dried oregano

2 teaspoons mustard powder

DIRECTIONS

1. Place the prime rib fatty side up in a roasting pan with a roasting
rack. In a small bowl mix the garlic, olive oil, salt, pepper, thyme,
oregano, and mustard powder.

2. Spread the mixture over the top of the roast. Cover the roast
with foil and refrigerate for about 5 hours. Before cooking
remove from refrigerator and let rest at room temperature for
one hour.

3. Insert a meat probe into the thickest part of the roast and place
the roast into the oven.

4. Select CHEF MODE then select GARLIC PRIME RIB and
follow instructions on the screen to desired doneness.

5. When done roasting remove from oven and allow to rest before
slicing.

GRILLED LIME SHRIMP SKEWERS

SERVES  | COOKING TIME  minutes | LEVEL ✭✭✩✩✩ | ACCESSORY Griddle

INGREDIENTS

1 pound shelled, deveined
uncooked shrimp

¼ - ½ teaspoon of cumin

½ teaspoon dried oregano

Salt and pepper to taste

2 tablespoons Olive Oil

2-3 tablespoons fresh squeezed
lime juice

3 cloves minced garlic

Cooking Spray

DIRECTIONS

Step One – Marinating Shrimp

1. Mix together all ingredients except for shrimp

2. Marinate the shrimp with all the ingredients for ten minutes

3. Thread the shrimp on metal skewers

Step Two – Cooking the Shrimp Skewers

4. Coat your griddle with cooking spray and place the griddle on
the cooktop

5. Heat the griddle over a medium-high heat for two to five
minutes (recommended power level is six to seven)

6. Place the marinated shrimp skewers on the griddle and cook for
three to five minutes on each side or until all sides are pink

MUSTARD FILET MIGNON

SERVES 

INGREDIENTS

4-6oz filet mignon steaks

Salt and ground black pepper to
taste

¼ cup olive oil

¼ cup balsamic vinegar

3 tablespoons Dijon mustard

2 tablespoons fresh rosemary,
chopped

1 onion, sliced

2 tablespoons butter

2 teaspoons sugar

Blue cheese, crumbled (optional)

DIRECTIONS

1. Season the steaks with salt and black pepper and place steaks
in a shallow baking pan. In a small bowl whisk together the
olive oil, vinegar, mustard and rosemary. Pour the marinade
over the filets and coat well, set aside and allow to marinade.

2. Select CHEF MODE, then select MUSTARD FILET
MIGNON. Follow instructions on the screen and allow the
oven to preheat.

3. Remove the steaks from the marinade and place onto a
roasting rack or broiler pan. Once oven is preheated place
steaks into the oven then select OK to start roasting the
steaks.

4. While the steaks are roasting, over medium heat melt the
butter and mix in the sugar, add in the onions and slowly
sauté until caramelized.

5. When the steaks are done remove from oven and serve
by topping with the caramelized onions and blue cheese
crumbles.

ROASTED LEMON CHICKEN THIGHS

SERVES 

INGREDIENTS

8 small skin-on, bone-in thighs

Salt and ground black pepper to
taste

1 lemon, juiced

1 tablespoon dried oregano

¼ cup dry white wine

⅓ cup minced onions

3 cloves garlic, sliced

Baby new potatoes, quartered

Salt and ground black pepper to
taste

¼ cup olive oil

2 lemons, sliced

½ cup chicken stock

DIRECTIONS

1. Season the chicken thighs with salt and black pepper and
place into a shallow baking dish. In a small bowl mix the
lemon juice, oregano, white wine, minced onions and sliced
garlic. Pour mixture over the chicken thighs and press to coat
into the marinade mixture, let marinate for about 1-2 hours
in the refrigerator.

2. Select CHEF MODE then select ROASTED LEMON

CHICKEN THIGHS. Follow instructions on the screen and
allow the oven to preheat.

3. Layer the sliced lemons and quartered potatoes into a greased
baking dish, then place the chicken thighs (skin side up)
on the baking dish and drizzle with the olive oil. Pour the
marinade along with the chicken stock into the baking dish
over the chicken thighs.

4. Once the oven is preheated place chicken thighs into the

oven and select OK to start roasting the chicken.

5. When done roasting remove from oven and arrange on a
platter to serve.

ROASTED HONEY MUSTARD CHICKEN BREASTS

SERVES -

INGREDIENTS

5-6 chicken breast halves

Salt and black pepper to taste

½ cup honey

¼ cup Dijon mustard

¼ cup whole grain, coarse mustard

2 cloves garlic, minced

1 teaspoon dried basil

½ teaspoon dried parsley

2 teaspoons olive oil

DIRECTIONS

1. Select CHEF MODE then select ROASTED HONEY

MUSTARD CHICKEN BREASTS. Follow instructions on the

screen and allow the oven to preheat.

2. Season the chicken breasts with salt and black pepper and place

onto a greased baking dish.

3. In a small bowl whisk the honey, Dijon, whole grain mustard,

garlic, basil, parsley and olive oil together. Pour half of the

mixture over the chicken and reserve the remaining half for later.

4. Once the oven is preheated place chicken breasts into the oven and

select OK to start roasting the chicken.

5. When prompted by the oven, flip the chicken breast pieces

over, after about 20 minutes. Pour the remaining reserved honey

mustard mixture over the chicken and finish roasting.

6. When done roasting remove from oven and let rest slightly before

serving or slices onto a platter.

GARLIC BASIL SHRIMP

SERVES -

INGREDIENTS

2.5 Pounds fresh shrimp (large

size) peeled, deveined, tails on

5 tablespoons butter

Salt and black pepper to taste

2 teaspoons garlic, minced

⅓ cup olive oil

½ cup jarred spaghetti sauce

1 tablespoon white wine

1 tablespoon balsamic vinegar

⅓ cup fresh basil, chopped

1 teaspoon salt

¼ teaspoon cayenne pepper

(optional)

DIRECTIONS

1. Select CHEF MODE then select GARLIC BASIL SHRIMP.

Follow instructions on the screen and allow the oven to preheat.

2. In a large sauté pan or skillet over medium high heat par cook

the shrimp with the butter and season with salt and black pepper.

3. Mix the garlic, olive oil, tomato sauce, white wine, balsamic

vinegar, basil, salt, cayenne pepper and the lemon juice in a small

bowl.

4. Carefully transfer the par cooked shrimp into a 9x13 baking dish

and fold in the sauce mixture.

5. Once the oven is preheated place the shrimp into the oven and

select OK to finish cooking the shrimp

6. Once finished cooking remove from oven and serve with crusty

bread if desired.

1 tablespoon fresh lemon juice