Dacor Range Cooking User Manual

Epicure Range Cooking Guide

Sizzling, delicious, restaurant-style flavor right out of your own range! Your new Dacor range offers the best of

everything--an easy-to-control gas cooktop, the gentle and even heat of a convection oven, and a revoluntionary

glass electric broiler with ribbon elements.

As you begin cooking on your new Dacor range, you’ll find that Pure Convection™ makes it easier and more effi-

cient to get wonderful results. Meats will sear beautifully and stay succulently moist. Cookies and baked goods

will rise and brown nicely, even if more than one rack is used at a time. Included in this guide are useful tips,

easy-to-read charts, and over 30 of my favorite recipes. Also included are a couple of multiple rack meals,

which will show you how to stage a meal in the oven and have your main dish, side dish, bread and dessert

cook to perfection.

This guide will help you maximize the use of your new Dacor range. It will help you decide which cooking mode

will give you the best results, and will inspire you to create your own favorite recipes with excellent results.

Creating, testing, and preparing this guide has been a personal and professional pleasure. I know you’ll be

pleased with the results of your new range.

Enjoy cooking on your new range and Bon Appetit!

Leslie L. Sassaman

Dacor Corporate Chef

Table of Contents

Quick Reference Guide . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1

Selecting a Cooking Mode . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2

Pure Convection

Baking Tips . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4-5

Multi Rack Baking Tips . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6

Roasting Tips . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7-9

Broiling Tips . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10

Notes on Companion Oven . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11

Settings for Various Foods on Cooktop . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11

Cooking Charts:

Single Rack Baking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .13-15

Multi Rack Baking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .16

Roasting Meats, Poultry, Fish, Vegetables and Fruits . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17-19

Broiling . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20

Appetizers and Side Dishes

Balsamic-Roasted Potatoes and Vegetables . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .22

Wasabi Crab Appetizers . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .22

Mini Meatballs in Saffron Sauce . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .23

Pork Satay Skewers with Hot and Sweet Sauce . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24

TM

- What It Means . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3

T

Soups and Salads

Butternut Squash Soup with Toast Points . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .26

Green Minestrone Soup . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .27

Roasted Pear Salad with Baby Greens, Blue Cheese and Toasted Walnuts . . . . . . . . . . . . . . . . . . . . . . . . . . .28

Breads

Apple Bran Muffins . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 30

Cheddar Jalapeño Biscuits . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 30

Apricot Coffee Cake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 31

Banana Macadamia Nut Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .32

Cranberry Oatmeal Scones . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 33

Buttertop White Bread Loaves . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 34

Table of Contents

Main Entrees

Black Pepper-Crusted New York Strip Steaks with Béarnaise Sauce . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .36

Chicken Breasts Stuffed with Goat Cheese and Sundried Tomatoes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .36

Chilean Seabass with Tropical Fruit Salsa . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 37

Maple-Glazed Salmon . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .37

Pure Convection™ Roasted Turkey . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 38

Pork Roast with Balsamic Port Glaze . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 38

Roasted Vegetable Strudel with Red Bell Pepper Sauce . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .39

Roasted Vegetable and Four Cheese Pizza . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 40

Roasted Prime Beef Rib with Cabernet Currant-Marinated Vegetables . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 41

Chicken Pot Pie . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 42

Spinach Souffle with Shallots and Smoked Cheddar . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .43

Desserts

Toffee Crunch Cookies . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .46

Chocolate Chip Hazelnut Cookies . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 46

Peach and Pistachio Tart . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 47

Double-Crusted Peach and Blueberry Pie . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .48

Pumpkin Spice Sheet Cake with Cream Cheese Frosting . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .49

Port-Glazed Strawberry Cheesecake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 50

T

Multiple Rack Meals:

Bacon-Wrapped Beef Tenderloin with Herb Stuffing . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .52

Roasted Asparagus . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .52

Roasted Bell Pepper Potato Gratin . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .52

Pecan Sables . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .53

Baked Rigatoni with Sausage and Mushrooms . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .54

Roasted Cherry Tomato and Fresh Herb Foccaccia Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .54

Roasted Fennel, Green Beans, and Shallots . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 55

Rich Chocolate Tart . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .55

Common Baking Problems and Solutions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 57-58

Weights and Measures . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .59

QUICK REFERENCE GUIDE ER RANGES

TO SET THE CLOCK:

• Press CLOCK on control panel.

• Enter time using keypad numbers to set time. Press Start.

TO COOK IN BAKE, PURE CONVECTIONTM, CONVECTION BAKE, OR CONVECTION ROAST:

• Press desired cooking mode.

• Using keypad, set desired temperature (oven automatically defaults to 325° on Convection Bake and Pure Convection; 350° on Bake;
375° on Convection Roast).

• Press Start.

• Oven begins counting from 100°.

• When oven is finished preheating, it will tone and you may then put food in the oven.

TO INCREASE/DECREASE OVEN TEMPERATURES:

• Press pre-selected cooking mode.

• Using keypad, enter new temperature.

• Press Start.

TO COOK IN BROIL OR CONVECTION BROIL:

• Press desired cooking mode.

• Press Start. Oven automatically defaults to 555°.

• To adjust temperature, select mode, enter new desired temperature using the keypad. Press Start.

Q

TO SET TIMERS:

• Press TIMER 1 or TIMER 2.

• Using keypad, set desired temperature.

• Press Start.

• When time is up, the oven will tone.

• To cancel timer without shutting off the oven, press corresponding TIMER 1 or TIMER 2 button once.

• Timer can be set from 1 minute to 11 hours, 50 minutes.

• Timer 1 has a series of short beeps and timer 2 has one long beep followed by one short beep.
The timers will sound for 2 minutes before automatically shutting off.

TO ADD MORE TIME TO THE TIMERS, OR CANCEL THE TIMER BEFORE THE TIME IS UP:

• Press appropriate TIMER 1 or TIMER 2 button.

• To add more time, enter new desired time using the keypad.

• Press Start.

• To cancel timer before time is up, press appropriate timer button twice :00 will flash.

TO TURN THE OVEN OFF:

• Press CANCEL/SECURE
(Please Note: This function will not turn the oven lights off. Also, Cancel/ Secure will not turn the timers off unless the timer has sounded).

TO LOCK THE CONTROL PANEL:

• Press and hold CANCEL/SECURE for 6 seconds. You will hear one beep when activated and OFF will read on the control panel.

• This feature is best used when cleaning the control panel, or preventing the oven from accidentally turning on.

TO UNLOCK THE CONTROL PANEL:

• Press and hold CANCEL/SECURE for 6 seconds. You will hear one beep and OFF will disappear from the control panel.

TO SET DELAY TIMED COOKING:

• Be sure the correct time of day is set.

• Adjust rack positions and place food into oven.

• Press cooking mode.

• Use keypad to set temperature. Press start.

• Press COOK TIME- this will be the amount of time it takes to cook the food.
Press START.

• Press START TIME- this will be the time you want the oven to begin
cooking.

• You must press START TIME in order for this method of cooking to work.

• Press start.

TO USE THE PROBE:

• Press desired cooking mode.

• Enter temperature using keypad. Press start.

• Insert stem end of probe into thickest part of food.

• After oven preheats, place food into oven, and plug end
into receptacle on right side of oven

• Press PROBE on control panel

• Enter desired internal temperature of food using keypad.

• Press start.

1

SELECTING A COOKING MODE

M

PURE CONVECTION

This mode uses the third element and convection fan only. It is best for light colored and delicate baked goods. Lower the oven tempera­ture by 25 degrees. For baking time, use the lowest stated time in the recipe and add more time if necessary. If multiple- rack baking
with 3 or more racks, increase time by 5-15 minutes on average. For Roasting, use a roasting pan fitted with a v-shaped rack or a roasting
pan with a flat rack.
Best for: Cakes, Tarts, Puff Pastry, Cookies, Free Form Yeast Breads, Biscuits, Muffins, Yeast Rolls, Multiple Racks
Large Roasted Poultry and Roasts

CONVECTION BAKE

This mode uses bottom heat and the convection fan. Items baked in a deep ceramic dish or earthenware clay pots are best in this mode.
These are foods in a deep pan that require browning on the top and bottom. Lower oven temperature by 25 degrees. Since these items
require a longer cook time, time savings are on average about 25%. Set timer 15 minutes before the lowest stated time and add more
time if necessary.
Best for: Quick Breads, Quiches, Custard Pies, Yeast Bread In a Loaf Pan, Double-Crusted Fruit Pies, Cheesecake,
Lasagnas, Pizzas

BAKE

TM

This mode uses bottom heat only and is the stand-by, non-convection mode. All baked items will turn out nicely in this mode,
but will follow original times and temperatures.

CONVECTION ROAST

Uses lower element, broil element and the convection fan.
Best for: Beef Rib Roasts, Boned And Rolled Beef and Pork Loins, Oven-Braised Meat, Poultry that are covered,
Roasted Fish, Vegetables and Fruits

BROIL

Uses upper element. Best for larger quantities of food to be broiled.

CONVECTION BROIL

Uses upper element and the convection fan.
Best for items that do not need to be flipped such as, thinner cuts of beef, poultry, fish and garlic bread.

2

DACOR’S 4 - PART PURE CONVECTION™ SYSTEM

Dacor’s Pure Convection™, simply the very best convection system available today, it is a total approach to cooking.

Use this cooking mode when preparing complete meals, and for single or multi-rack baking and roasting. Temperatures can be set in five­degree increments, from 100-555˚F.

AIRFLOW

Direction of Air Flow

While many convection ovens simply heat air with two elements in
the oven chamber, Dacor’s Pure Convection™ system utilizes a
third heating element. It surrounds the convection fan, located out­side the oven’s cooking area. Additionally, a filter and baffle sepa­rate the food from the oven’s heat source. The filter purifies the
heated air circulating throughout the oven, maintaining an extreme­ly clean cooking environment. The baffle channels the heated air,
circulated by the convection fan, evenly throughout the oven.

Please refer to this drawing to ensure a recipe’s proper rack position.

Rack positions are recommended throughout this book.

5

555

4

4

55

555

3

3

5

2

552

555

1

1

Figure 2 - Oven Rack Positions

(ER Range shown)

Figure 1 - Pure Convection

™ Air Flow

(ER Range shown)

With Dacor’s Pure Convection

™ cooking mode the rear heating

element is the oven’s heating source. The convection fan draws air
from the oven chamber. It forces the air through the filter and
across the hot convection-heating element. The heated air is direct­ed back into the oven chamber, through the convection baffle. The
baffle then distributes the heated air evenly throughout the oven to
ensure uniform cooking results
(See figure 1).

The externally heated air, constantly moving throughout the oven,
allows many foods to cook in 10% less time and at temperatures

25° lower....saving you both time and money.

Dacor’s 4-Part Pure Convection™ system makes complete meal multi-rack cooking a natural, everyday occurrence. Foods will cook
evenly, from one rack to another, while the system’s filter eliminates the transfer of food flavors/aroma from dish to dish. The filter also
keeps your oven cleaner, longer. Please refer to this drawing to ensure a recipe’s proper rack position. Rack positions are recommended
throughout the book.

3

Baking Tips

1. In all ovens, oven rack positions count up from the bottom, rack 1 is the bottom; rack 5 is the top. Adjust rack positions before
you preheat the oven.

2. Oven temperatures range from 100˚- 555˚, and can be set at 5-degree increments.

3. Always allow the oven to preheat fully before adding food. For delicate baked items or multiple rack-baked items, it is best to allow
for a longer preheat to help stabilize the oven temperatures.

4. Read through your recipe carefully and have your ingredients and equipment ready to go before you start.

5. Set oven to preheat while you are preparing the food. Some baked items that are high in butter, such as cookies, need to be
refrigerated instead of room temperature for best results.

6. Keep in mind that the baking charts suggest the best cook time per food, but the time should be adjusted according to your

personal tastes.

7. If using a recipe that requires a “cold oven start,” use the Delay Timed Feature. Using the Delay Timed feature will bypass using
multiple elements for preheat. For further instructions, see Delay Timed information in the Use and Care Manual.

8. When converting original single- rack recipes to convection recipes, always reduce the oven temperature by 25 degrees. Keep in mind
that hot air is circulating around the food in addition to its normal radiant heat. Foods will brown a lot faster than in conventional
ovens, therefore the temperature would need to be reduced.

9. In most cases, your time will also decrease when using convection in single rack baking. The larger and denser a food is, the more
time savings you will see.

10. When baking more than one rack of food at a time, however, there is more cold mass going into the oven at once. Since the oven will
take longer to recover temperature, there will be an increase in baking times for multiple rack cooking.

11. The rack positions, temperatures and times in the baking, roasting and broiling charts are recommended. Each recipe has many
variables involved from ingredients to technique and the actual times and temperatures may vary because of this.

12. If using Dacor cookie sheets, it is recommended that they be used with the oven racks. Extra racks can be purchased
through your dealer.

13. Develop a habit of looking through the oven door window instead of opening the door to check food. This will prevent heat from
escaping. In more delicate foods or in multiracked food cooking, this could make a huge difference in the evenness of the baked
goods. When the oven is completely full and every rack position is used, it has more mass. When heat is lost by opening the door,
the element will come on to compensate for the loss. It will then take longer for the temperature to come back up to continue
cooking the food.

14. Be familiar with your oven timers. These will help you keep an eye on your foods.

15. For best results, measure ingredients carefully and follow tested recipes. This is especially important in baked goods, which can be
more temperamental than other foods.

16. When creaming butter and sugar, the butter needs to start at room temperature and should be creamy, not liquid or hard. Proper
creaming will yield the best results for cookies and cakes. A proper creaming will be pale in color and appear light and fluffy.

17. Bakeware should not touch the side walls of the ovens or should not come in contact with each other. This will result in hot spots on
the food.

4

Baking Tips

18. To check an egg-leavened cake’s doneness (angel food, chiffon, sponge, etc) press gently with your finger in the center or in a fold
on the top of the cake. If it feels sticky or does not spring back, it needs more time.

19. A dense cake (banana bread, pound cake, etc) can be checked by inserting a toothpick or skewer in or near the center. Any
uncooked batter on the toothpick or skewer indicates that a longer cook time is necessary.

20. Measure liquids using a liquid measuring pitcher (oil, water, milk), and measure dry ingredients using a measuring cup
(flour, sugar, etc).

RECOMMENDED BAKEWARE:

• If purchasing bakeware, there are two special pans required for convection cooking: low rimmed, light colored aluminum
cookie sheets and a roasting pan with a “V-shaped” rack that fits inside.

• Almost any bakeware will work in this oven- just be sure that if it is a covered dish or a thicker, denser pan, use Convection Bake
or Bake Mode.

• Use pan size and type recommended by the recipes.

• Shiny, reflective pans are best for cakes, quick breads, muffins, cookies, and pies. This will prevent the crust from browning too
fast, as a darker finish may cause it to do so.

• Medium-gauge aluminum sheets with low sides are best in the convection modes so that the air is able to circulate fully
around the food.

• Bake most frozen foods in their original foil containers, and place on a cookie sheet.

• Follow the package recommendations for baking.

• When using glass bakeware, only lower the temperature by 25 degrees (Most glass cookware manufacturers also recommend
lowering the temperature 25 degrees when using their products. It only needs to be lowered once).

• BEST FOR PURE CONVECTIONTMMODE: light colored aluminum cookie sheets and cake pans, tart pans, metal bakeware, muffin tins,
any silkicon bakeware, shallow ceramic and glass dishes and tart pans.

• BEST FOR CONVECTION BAKE: any cast iron cookware, deep baking pans such as ceramic casserole dishes.

• BEST FOR BAKE: any covered items, such as a roast in an oven roasting bag, a covered roasting pan, or a large terra cotta
covered roasting pan.

• NOT RECOMMENDED: Pans that are dark in color produce darker baked goods. Also, any dented or warped pans will affect the
evenness of the baked items.

PAN PLACEMENT TIPS:

• When using Bake or Convection Bake modes, allow 2 inches of space around all sides of the pan to allow the heat to rise.

• When baking on multiple racks, divide the oven racks evenly amongst the rack guides. This will ensure better circulation of heated
air and better baking results.

• When baking four items on two rack positions, be sure to stagger the pans on each rack, avoiding the other pan and the oven
side walls.

• On Pure Convection™, the pans can run either widthwise or lengthwise. On all other modes, as long as a 2-inch air gap is left
around all sides of the pan, either position for the pan can be used.

• When using the Convection modes, remember to keep the pans forward and away from the convection filter. This positioning
ensures proper airflow throughout the oven chamber.

• Aluminum foil can be used on the oven racks to catch overspill and can also be used to cover foods during the baking process in any
mode. DO NOT, however, line the bottom of the oven with aluminum foil. Remove foil along with the oven racks during self-cleaning.

• Bakeware should not touch the side walls of the ovens or should not come in contact with each other. This will result in hot spots
on the food.

5

Multi-Rack Baking Tips

1. Always use the Pure Convection™ mode unless otherwise stated. Center the pans on the rack for best baking results.

2. Allow oven to preheat an additional 20-30 minutes after the preheat tone when multirack-baking delicate items, such as cookies
and cakes. This will help the temperatures to stabilize while reducing the chance for heat loss when opening the oven door.

3. Load the oven as quickly as is safely possible. This will prevent heat loss due to the open door. Check foods using the oven lights
and through the window.

4. Remove each pan as soon as food is done. All pans do not need to be removed from the oven at the same time.

5. When baking on two racks, use positions 2 and 4; 1 and 3 or 1 and 4. Use rack positions 1,3, and 5 when baking on three racks.

6. Adapt a single-rack recipe to multiple-rack baking by increasing time to the baking process. More time is necessary because the
additional cold mass in the oven causes longer temperature recovery time.

7. Always follow the “Bake Ware Selection” tips in this guide.

8. When baking cookies, the cookies need to stay refrigerated before baking to get the best results. Otherwise, the butter will melt
out of the cookies, resulting in flat, chewy cookies.

9. When mixing cookies, the butter and egg need to be at room temperature in order to achieve proper creaming with the sugar.
Otherwise, you will not get a proper rise out of the cookie. After mixing the dough, scoop into 1” balls, then refrigerate the dough to
get the best results.

10. Cake ingredients need to be at room temperature to get the best results. This will allow the best rise and browning.

11. Do not allow any of the pans’ sides to touch the oven walls or each other. This will result in hot spots on the food.

12. Low or no-rimmed cookie sheets are the best to use when multirack- baking. A light colored aluminum pan works well.

Tips for Baking a Multiple Rack Meal:

1. Always use Pure Convection™ when baking an entire meal at a time.

2. Adjust oven racks to accommodate the multiple dishes before preheating the oven.

3. Make sure that the convection filter in the back of the oven is clean. Follow instructions in the Use and Care Manual for cleaning.
The filter will help prevent flavors from transferring from one dish to the other.

4. When selecting a temperature, choose the most delicate item and use that temperature (from the original recipes, you would still
lower the temperature by 25°. For instance, if you are baking a roast, a loaf of bread, and roasted vegetables, choose the bread
temperature. The vegetables and roast can withstand a lower or higher temperature and still achieve good results.

5. Place protein or meat items on the lowest rack position. This is to insure that no juices drip into the other dishes.

6. Use the minute timers to tell you when to put the next dish in the oven. For instance, place the roast in the oven and set timer 1 for
1 hour. At 1 hour, place the roasted vegetables in the oven and set the timer again for 30 minutes. At 30 minutes, place the bread in
the oven. The entire dinner will come out of the oven at the end of this timer.

6

Roasting Tips

1. Convert conventional roast recipes to Convection recipes by reducing the temperature 25° and the cooking time by 10-15%.

2. It is recommended to use the meat probe provided with the oven to achieve both the proper cooking internal temperature and the
optimal cooking time.

3. Always roast meats fat-side up, on a roasting rack, in a shallow pan. Use a pan that fits the size of the food being prepared a

roasting pan with a V-shaped rack is recommended. No basting is required when the fat-side is up. It is not necessary to add water

to the pan. Water causes a steam effect. “Roasting” is a dry-heat process.

4. Place poultry breast-side up in a shallow pan, on a rack, that fits the size of the food being cooked. Once again, you can use the
broiler pan accompanying your oven. Brush poultry with melted butter or oil before roasting. This will help seal in juices and aid in
the browning process of meats.

5. Tall-sided pans are not recommended when roasting in convection. They interfere with the oven’s heated air circulation over the
food. A rim of 2-3” is fine if the roast is raised up on a “V-shaped rack.” This will catch any juices and still allow air circulation
around the roast. If using a deeper pan, use the Convection Roast mode.

6. Always use a meat thermometer to determine doneness if the meat probe provided with the oven is not used. It is best to rely on
actual temperature when roasting meats. Refer to The Proper Internal Temperature for Various Meats in this book for the best set
points.

7. When using a meat thermometer, insert the stem part of the thermometer halfway into the center of the roast’s thickest portion. For
poultry, insert stem (between the body and leg) into the thickest part of the inner thigh. Avoid touching bone, fat or gristle with the
probe’s tip (it will give inaccurate readings). After taking an initial temperature reading, insert the probe 1-inch further. Take another
reading. If the temperature registers below the first reading, continue cooking until desired temperature is reached.

8. It is okay to remove meats from the oven when the temperature reads 5-10° F below the desired temperature. The meat continues to
cook after being removed. This is called “carryover” cooking and can be utilized for 10-15 minutes in order to make carving easier
and to help meats retain their juices.

9. There is no need to foil tent or cover roasted meats in the Pure Convection™ mode. If this is your preferred method of roasting, how
ever, use Convection Roast mode.

10. Roasting times always vary according to the size, shape and quality of meats and poultry. Less tender cuts of meat are best prepared
in Convection Roast and may require moist cooking techniques. Please follow your favorite cookbook’s recipes for these dishes.

11. Lining your roasting pan with foil makes for easy clean up.

7

Holiday Roasting Tips

The following are a few tips that might come in handy during the holidays. As a good rule of thumb, plan on serving 1 pound of turkey per
person. This will allow some extras for the big eaters and the fabulous turkey sandwiches for the days after the holidays.

WHAT’S THE LARGEST-SIZED BIRD THAT WILL FIT IN MY OVEN ?

OVEN CELL SIZE TURKEY SIZE-IN POUNDS

36” and 48” large cell 40+

Companion oven on 48”

30” cell

PLANNING YOUR MEAL: A FEW POINTS TO REMEMBER

• Allow between 1 to 5 days for turkeys to defrost, depending on the size

• 1 pound of turkey per person should be plenty

• Follow recipe suggestions below

• Time each side dish and the turkey to ensure proper preparation, cook time, rest time, and carve time for each item. Plan out which
item will be cooked first and which could be kept warm after cooking.

• Your Dacor oven has two timers that are extremely handy for large meals. Set them to remind you when to place the 2nd and 3rd

dishes in the oven or on the cooktop.

PROPER THAWING OF YOUR TURKEY

Frozen turkeys may prevent bacteria from growing, but it does not kill them. Therefore, it is important to keep turkeys out of the
Temperature Danger Zone- 40° – 140°. Never defrost a turkey by placing it on the counter. It can cause foodborne illness.

17

30

T

THERE ARE TWO WAYS TO SAFELY DEFROST A TURKEY :

1. Under refrigeration. This requires adequate refrigerator space and advanced planning and is the preferred method for defrosting a
turkey. The turkey should be placed on the lowest possible shelf to prevent any juices from spilling into other foods. A high-rimmed
pan ( 2-3”) is required to catch any juices. Defrost times will depend on the size of the bird. On average, it will take a day or two for
the bird to be completely defrosted. Plan on defrosting and cooking within a two day time period.

2. Using a Large Sink and Running Water. The turkey may be defrosted by placing it in a sink full of running water or in a sink of
water that will be changed every half hour. Ample room is needed for loose particles and overflow. Special care must be taken in
cleaning and sanitizing every tool used in preparation of the turkey. Hot water and a bleach-based cleanser should be used to
sanitize the sink and utensils used.

* Using Pure Convection™. You may use Pure Convection™ at 150° to defrost a partially frozen turkey for same- day cooking. Place
turkey on an oven cooking rack. It will take approximately 8-11 minutes per pound to defrost the turkey. This is not recommended with
frozen solid turkeys as it will remain in the Temperature Danger Zone for too long.

UNSTUFFED TURKEYS

1. Place turkey on a roasting rack in a roasting pan. Use a roasting pan that allows for at least 3/4 of the turkey to be exposed above the
sides of the pan. This allows the convection air to flow freely around the bird, giving it a nice, brown sear. It also helps to lock in the
juices inside of the turkey, creating a moist, tasteful product.

2. The best rack position for the turkey is either rack position 1 or 2. If you are roasting only one turkey, place the turkey with the rack
facing side to side. If you are roasting 2 turkeys in one oven cell, two 10 x 13” pans with racks will fit front to back in a 36” or 48”
large cell.

3. The time it will take to cook will be approximately 10-12 minutes to the pound for an unstuffed bird. Begin checking the internal
temperatures with an instant-read thermometer about 20 minutes before the expected time of completion. Internal temperatures
should read 170° in the breast, 180° in the thigh.

STUFFED TURKEYS

1. Follow the same roasting tips on previous page.

2. Always take internal temperatures with an instant-read thermometer of both the turkey and the stuffing to ensure safe serving.

8

Other helpful Roasting Tips

1. Spray roasting rack and roasting pan with nonstick cooking spray. This will make cleaning up easier.

2. Rinse the turkey with cold water and then pat dry with paper towels.

3. An olive oil rub helps seal in the juices and aids in browning the turkey.

3. It is best to use fresh herbs in the olive oil rub, since dried herbs may brown too quickly.

4. For added flavor, slit the skin at the bottom of the breast to create a “pocket” between the skin and the breast. Insert the olive oil
rub underneath the skin.

5. Chopped onions, carrots, celery, and whole herbs may be inserted into the cavity of the bird. This helps retain moisture while
adding flavor to the turkey. These vegetables can be used to flavor homemade gravy after the turkey has reached its safe internal
temperature.

6. Never discard turkey drippings. It adds flavor to stuffing, makes a great stock for soups and stews, and makes the best gravies and
sauces to serve along with your turkey. If you must discard it, let it cool and scrape into the trash. Do not throw it down the sink, as
it may clog drains.

7. If there are not enough drippings in the bottom of the pan to make your favorite gravy, keep in mind that they are still inside the
turkey. You may need to compensate with additional stock or broth.

8. No basting is necessary when using the Pure Convection™ mode. If you are using a special sauce or marinade, however, you may
want to baste it a couple of times during the cooking process. Do this during the last hour of cooking.

9. It is better to prepare stuffing on the side, instead of stuffing the turkey. Stuffing adds insulation, making it harder for the stuffing to
reach a safe internal temperature of 165°, while the turkey may register a much higher temperature, therefore producing a drier
product. It also lengthens the cooking process. Since minimum internal temperatures cannot always be reached, we recommend
cooking a separate casserole dish of stuffing.

10. It is acceptable to cover wings and legs that seem to be browning too quickly with foil. Keep in mind that Convection will brown a
turkey quickly, which will help it to remain moist.

11. If you are completely covering a turkey in a roasting pan or using an oven roasting bag, convection is not necessary. Use Convection
Roast mode.

12. Instead of doing one really large bird, try 2 medium-sized birds in one oven cell! In Dacor’s oven, you can place two 15 pound
turkeys side-by-side on roasting racks. Think of it: four breasts, four legs- it’s enough for 30 people! Another reason to try this is
because the smaller the bird, the more tender it will be. And the time will remain the same for one bird- 8-11 minutes per pound!
Your two birds at 15 pounds each will cook in about 2 hours!

13. Delay Timed Cooking- We do not recommend using the time delay function on your range to cook your turkey. It is hard to keep
protein foods out of the Temperature Danger Zone- from 40° – 140°. In using time delay, you are allowing a raw turkey to sit in the
oven for an extended period of time, which allows bacteria to grow and a prospective foodborne illness to occur.

14. Most Important Tip of All: Be sure to clean and sanitize every utensil used in preparation of the turkey. This includes cutting boards,
knives, kitchen sinks, and, most importantly, your hands. Hot water and a bleach-based cleanser should be used on utensils, and
warm water and antibacterial soap should be used on your hands.

9

Broiling Tips

Broiling is a quick and flavorful way to prepare many foods. In broiling, the heat source radiates from above in the oven cell to cook foods
with a dry and intense heat. This high heat keeps the juices inside the meat while browning the outside. Foods that can be broiled should
be tender, should have some fat content to preserve moisture and flavor, and should be an individual portion size. Broiling in the oven is
completed with the oven door completely shut. Keep in mind that it is normal and necessary for some smoke to be present to give the
food a smoky, barbecued flavor. The broil temperatures and rack positions may be adjusted.

Foods That Can Be Broiled:

• Meats, such as beef, chicken, veal, lamb, and pork • Sausages (Be sure to puncture the skin to prevent bursting)

• Bacon (Broiled flat or rolled) • Seafood (Both fish fillets and shellfish)

• Vegetables and fruits that • Garlic breads, toasts, etc.
are tender and have a high moisture content,

such as onions, zucchini, squash, and peppers

Thin items should be cooked at high heat and as quickly as possible.
Medium thick items should be started on high heat to sear the food, then finished in a cooler part of the broiler/ oven cell by dropping the
rack position down or by lowering the temperature of the broiler.
Thick items should also be started on high heat to sear the food, then finished in the oven at a lower temperature.

Times and temperatures for broiling may vary due to desired doneness of the food. Foods will often have to be flipped half way through
the broiling cycle.

E

Tips For Successful Broiling:

1. Dacor’s ranges offer a revolutionary glass electric broiler with ribbon elements. This broiler gives you a wonderful broil surface area,

a great sear, and moist products. The broil time and temperature chart in this book will help you decide what time, temperature, and
rack position to broil your food.

2. Bring foods to room temperature for about 15-20 minutes before broiling. Chilled foods will reduce the temperature under the broiler.

The product will not brown/ sear as well.

3. To keep meat from curling, slit fatty edges.

4. Trim the outer layer of fat from steaks and chops.

5. Cuts of meat that are too thin (smaller than 1/4”) may dry up too quickly, while foods that are too thick (2” or larger) may only sear

from the outside and remain raw in the center. Please refer to the above section that addresses thin/ thick items.

6. For best results, thicker cuts of meat should be placed about 4–6 inches away from the broiler.

7. A 2-part broiler pan (provided with the unit) should always be used. This allows for fats to drip down into the pan below, reducing

smoking and spattering. Using a sheet pan instead of the broiler pan may cause fats to be redirected into the heat, causing flare-ups.

8. Aluminum foil may be used on the bottom portion of the 2-part broiler pan only. If foil is used on the top slotted piece (grill), fats are

not allowed to drain properly, resulting in flare- ups, smoking, and spattering.

9. Do not add water to the bottom piece of the broiler pan. This will cause a “steaming” effect instead of a broiling effect.

10. It is best to use tongs to flip food half way through the cooking process. Piercing the meat with a fork allows juices to escape.

11. Meats can be brushed with oil or butter to maintain moisture and aid in the searing process.

12. To prevent sticking, lightly grease the broiler grill. Excess grease will result in heavy smoking.

13. Marinating meats, poultry and seafood is an excellent way to retain flavor in broiled foods.

14. Be sure to center the broiler pan underneath the broiler for maximum coverage-center the pan lengthwise, then push it all the way

to the back.

10

ER30/ER48 Companion Oven Notes

The ER48 includes a companion oven- which is a fully featured, self- cleaning oven. Following are a notes about cooking with these
ovens:

• Since the oven’s capacity is much smaller, you may find that cook times are much lower. Items cook faster in this oven as far as
roasting and baking.

• Follow the same guidelines as the large oven on selecting baking modes for best results.

• The broiler pan sent with the oven will fit with the shortest end front to back. To center it correctly, push it all the way to the back.

• Position the broiler pan 4-6 inches from the surface of the food to the surface of the broiler.

• Broil times will increase slightly in the smaller oven. It is also best to preheat the broiler for about 5 minutes for best results.

• Thicker cuts of steak or poultry should be cooked on Standard Broil. This will prevent the food from searing rare.

• A commercial half sheet pan, measuring 9 x 12” will fit in the ER48 companion oven.

• A commercial sized sheet pan, measuring 18 x 25” will fit in the large cell of an ER36 & ER48. This type of pan will not fit in an
ER30. Dacor’s ACS30-30” cookie sheets should be used.

PROPER SETTINGS FOR VARIOUS FOODS ON COOKTOPS

Temperature Foods to Cook on this setting

Low or Inner Low

on Dual Burner

Medium Low or Low

Outer on Dual Burner

Medium

Medium High Grill items, searing or browning meats, poultry or fish, pan frying

High Boiling water for pasta, stir- frying with flat or rounded bottom wok

Keep in mind that pan size, pan type and characteristics of the food itself may change the proper heat setting of this cooktop.
Always match the pot size to the appropriate burner size and adjust temperature as necessary.

Simmering rice, melting chocolate, holding delicate sauces, cream sauces & soups, mulling cider, simmer items

Steaming vegetables, cooking eggs, custards, holding tomato- based sauces, stock, soups and stews,

any bain marie or water bath items

Cooking bacon, scalding milk, cooking cereal grains, pan sauteed vegetables, candymaking, pancakes,

griddle items, warming tortillas on the griddle

11

notes

N

12

Single Rack Baking Chart

BAKED ITEM

ANGEL FOOD CAKE boxed or homemade 10” tube pan Pure Conv 350˚ 30-35 min

AU GRATIN POTATOES homemade

BAGELS homemade cookie sheet Bake 450˚ 25 min

BISCOTTI homemade cookie sheet Conv Bake 325˚

BISCUITS refrigerated cookie sheet Conv Bake 350˚ 15-20 min

BISCUITS boxed or homemade cookie sheet Conv Bake 400˚ 10-12 min

BREAD PUDDING boxed or homemade

BROWNIES boxed or homemade

TYPE OF

PREPARATION

TYPE OF

PAN(S)

9”x13” glass or

metal baking dish

9”x13” glass or

metal baking dish

9”x13” glass or

metal baking dish

RECOMMENDED

MODES

Bake 375˚ 45-50 min

Conv Bake 350˚ 20-25 min

Pure Conv 325˚ 20 min

TEMP.

APPROX.

TIME

1st bake: 30-35 min

2nd bake: 25 min

BUNDT CAKE boxed or homemade

CAKES, LAYER homemade

CAKES, LAYER SHEET homemade 9”round metal Pure Conv 350˚ 30-35 min

CHEESECAKE homemade

CHEESECAKE IN

WATER BATH

CHICKEN, FRIED, PIECES homemade

CINNAMON ROLLS refrigerated cookie sheet Pure Conv 325˚ 18-20 min

CINNAMON ROLLS homemade cookie sheet Pure Conv 325˚ 20-25 min

COBBLER boxed or homemade

homemade

8”x10” metal or

rubber bundt dish

9”x13” glass or

metal baking dish

8”, 9”or 10” metal

springform pan

8”, 9”or 10” metal

springform pan

rimmed

cookie sheet

8”x8” metal or

glass pan

Pure Conv 350˚ 35-40 min

Pure Conv 325˚ 30 min

Conv Bake 325˚ 40-55 min

Bake 325˚ 1 hr 25 min

Conv Bake 375˚ 20-25 min

Pure Conv 375˚ 20-25 min

COFFEE CAKE boxed or homemade

COOKIES, FROZEN

COOKIES, REFRIGERATED

boxed, refrigerated,

frozen or homemade

boxed, refrigerated,

frozen or homemade

8”, 9”or 10” round

metal cake pan

cookie sheet Pure Conv 325˚ 16-20 min

cookie sheet Pure Conv 350˚ 12-15 min

13

Pure Conv 325˚ 45-55 min

Single Rack Baking Chart

BAKED ITEM

CORNBREAD boxed or homemade

CREAM PUFFS, ECLAIRS,

PROFITEROLES, GOUGERES

CREME BRULEE homemade

CRESCENT ROLLS refrigerated cookie sheet Pure Conv 350˚ 12-15 min

CROISSANTS homemade cookie sheet Conv Bake 350˚ 30 min

CUPCAKES boxed or homemade

FRENCH FRIES, FROZEN soft cookie sheet Conv Bake 375˚ 15-20 min

FRENCH FRIES, FROZEN crisp cookie sheet Pure Conv 425˚ 25-30 min

TYPE OF

PREPARATION

homemade cookie sheet Pure Conv 350˚ 15-20 min

TYPE OF

PAN(S)

8”x8” metal or

glass pan

rimmed

cookie sheet

12-cup metal or

silicone muffin tin

RECOMMENDED

MODES

Conv Bake 375˚ 25-30 min

Bake 300˚ 30-35 min

Pure Conv 325˚ 15 min

TEMP.

APPROX.

TIME

FRUIT CRISP boxed or homemade

LASAGNA frozen or homemade

MACAROONS homemade cookie sheet Bake 350˚ 20-25 min

MERINGUE, COOKIES homemade cookie sheet Bake 250˚ 30-35 min

MERINGUE, TOPPING homemade

MUFFINS boxed or homemade

NUTS homemade

PIE, DOUBLE CRUSTED frozen or homemade

PIE, SINGLE CRUSTED frozen or homemade

8”x 8” glass or

metal pan

9”x13” glass or

metal pan

top of pie in metal

or glass pie dish

12-cup metal or

rubber muffin tin

rimmed

cookie sheet

8” or 9” inch glass

or metal pie tin

8” or 9” inch glass

or metal pie tin

Pure Conv 375˚ 30 min

Conv Bake 375˚ 55-60 min

Pure Conv 350˚ 20 min

Pure Conv 350˚ 15-20 min

Pure Conv 325˚ 15 min

Conv Bake 375˚ 45-55 min

Conv Bake

425˚ for 20 min/
350˚ for 50 min/

70 min total

PIZZA, FRESH refrigerated or homemade

PIZZA, FROZEN frozen or homemade pizza pan Conv Bake 425˚ 25-30 min

POPOVERS homemade popover pan Conv Bake

12” inch pizza,

thick crust

14

Conv Bake 400˚ 15-20 min

425˚ for 20 min/
350˚ for 20 min/

40 min total

Single Rack Baking Chart

BAKED ITEM

POTATOES, ROASTED 1” pieces, homemade

POUND CAKE boxed or homemade

PUFF PASTRY frozen or homemade

QUICHE frozen or homemade

QUICK BREADS homemade

QUICK BREADS boxed 9”x5” loaf pan Conv Bake 350˚ 40-45 min

SCONES homemade cookie sheet Pure Conv 350˚ 25-30 min

SOUFFLE,

INDIVIDUAL SMALL

TYPE OF

PREPARATION

homemade

TYPE OF

PAN(S)

9”x13” glass or

metal baking pan

9”x5” metal, glass

or rubber loaf pan

9”or 13” glass or

metal pie tin

rimmed

cookie sheet

9”x15” metal, glass

or rubber loaf pan

4 oz. small ceramic

souffle dishes

RECOMMENDED

MODES

Pure Conv 375˚ 30 min

Conv Bake 325˚ 45-55 min

Pure Conv 450˚ 40-45 min

Pure Conv 300˚ 30-35 min

Conv Bake 325˚ 50-55 min

Conv Bake 325˚ 15 min

TEMP.

APPROX.

TIME

SOUFFLE, LARGE homemade

TART homemade 10” metal tart pan Pure Conv 350˚ 25 min

TART, BLIND-BAKED CRUST homemade 10” metal tart pan Pure Conv 350˚ 10 min

TURNOVER frozen or homemade cookie sheet Pure Conv 375˚ 30 min

TWICED BAKED POTATOES homemade

YEAST BREAD,

FREE FORM

YEAST BREAD

IN LOAF PAN

YEAST ROLLS

YEASTED SWEET
BREAD/STOLLEN

frozen, proofed loaf,

or homemade

frozen, proofed loaf, or

homemade

frozen, proofed loaf, or

homemade

homemade cookie sheet Conv Bake 350˚ 40-45 min

10” ceramic
souffle dish

rimmed

cookie sheet

cookie sheet Pure Conv 350˚ 30-40 min

9”x5” metal, glass

or rubberloaf pan

cookie sheet,

9”x13” glass, or

metal baking pan

Conv Bake 350˚ 50 min

Pure Conv 375˚ 60 min

Conv Bake 350˚ 30-35 min

Pure Conv 350˚ 16-20 min

15

Multi-Rack Baking Chart

FOOD ITEM

12” ROUND FROZEN PIZZA cookie sheet 2

BACON

BISCOTTI cookie sheet 2 Pure Conv 2,4 350˚

BISCUITS cookie sheet 2 Pure Conv 2,4 350˚ 20-25 min

CAKES-SPONGE, CHIFFON

CINNAMON ROLLS cookie sheet 2 Pure Conv 2,4 375˚ 25-30 min

COOKIES (CHOC CHIP,

SUGAR, OATMEAL raisin,

PEANUT BUTTER)

FROZEN DOUGH

PAN SIZE &

TYPE

rimmed

cookie sheet

8” round

9”x13” pan

cookie sheet

NO. OF

PANS

BEST RACK

MODE

Conv Bake

(rotate halfway

through)

3 Pure Conv 1,3,5 375˚ 30-35 min

4 Pure Conv 2,4 350˚ 35-40 min

4
3
2

Pure Conv

RACK

2,4 375˚ 25-30 min

1-4

2,3,4

2,4

CONV
TEMP.

(F)

325˚

TIME (MIN)

25 min, then 7

min per side

CONV

25-30 min
22-25 min
20-22 min

CUPCAKES 12 cup muffin tin 2 Pure Conv 2,4 350˚ 25-30 min

REFRIGERATED

COOKIE DOUGH

ECLAIRS, PROFITEROLE,

GOUGERES, CREAM PUFFS

FROZEN ENTREES mfr.s pans 4 Pure Conv 2,4 350˚ 35-40 min

LAYER CAKE 9” round pan 2 Pure Conv 2,4 325˚ 35-40 min

MEATBALLS, FROZEN

MUFFINS 12 cup muffin tin 2 Pure Conv 2,4 375˚ 20-25 min

ROLLED SUGAR COOKIES cookie sheet 2 Pure Conv 2,4 325˚ 15-20 min

YEAST BREAD-

FREE FORM

cookie sheet 2 Pure Conv 2,4 325˚ 20-25 min

cookie sheet 2 Pure Conv 2,4 400˚ 25-30 min

rimmed

cookie sheet

cookie sheet 2 Pure Conv 2,4 350˚ 35-40 min

2 Pure Conv 2,4 375˚ 25-30 min

Conv Bake

YEAST BREAD-LOAF 9”x15” loaf 2

YEAST ROLLS cookie sheet 2 Pure Conv 2,4 350˚ 20-25 min

(rotate pans

halfway through)

16

1,4 350˚ 30-35 min