Dacor Wall Ovens User Manual

New Style Wall Ovens

Discovery Controller Modes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1-3

Baking Tips . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4-6

Multirack Baking Tips . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7

Roasting Tips . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8

Holiday Roasting Tips . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9-11

Broiling Tips . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12

Cooking Charts

Dacor Guide Settings . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13-20

New Wall Oven Roasted Vegetable and Fruit Chart . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21-22

BAKERY

Cakes

Basic Brownie Recipe . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .24

Sour Cream Bundt Cake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .25

Mascarpone Cheesecake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .26

Creamy Nutella Cheesecake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .27

Coffee Cake with Orange Glaze . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .28

German Chocolate Cupcakes with Coconut Pecan Chocolate Frosting . . . . . . . . . . . . . . . . . . . . . . . .29

Cream Cheese Pound Cake with Cherry Sauce . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .30

Basic Angelfood Cake Recipe . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .31

Basic Yellow Layer Cake Recipe . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .32

Pumpkin Spice Sheet Cake with Cream Cheese Frosting . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .33

Pastries

Chocolate Raspberry Truffle Tart . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .35

Cherry Cobbler . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .36

Blueberry Crisp . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .37

Cream Puffs with Chocolate Pastry Cream . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .38

Basic Puff Pastry Recipe- Pissaladiere . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .39

Caramel Apple Turnover . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .40

Double-Crusted Cranberry Apple Pie . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .41

Creamy Pumpkin Pie . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .42

Lemon Almond Sugar Cookies . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .44

Almond and Hazelnut Biscotti . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .45

Chocolate Dipped Macaroons . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .46

Sally’s Oatmeal Raisin Cookies . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .47

Classic Chocolate Chip Cookies . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .48

Snickerdoodles . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .49

Best-Ever Peanut Butter Chocolate Chip Cookies . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .50

Sally’s Grandmother’s Ginger Snap Cookies . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .51

Death By Chocolate Cookies . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .52

Mexican Wedding Cookies . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .53

Wall Oven Table of Contents

Breads 1

Basic Bagel Recipe . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .55

Carolyn’s Cinnamon Rolls with Creamylicious Frosting . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .56

Basic Croissants Recipe . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .57

Old- Fashioned Stollen with Almonds . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .58

French Baguettes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .59

Mrs. Gleason’s Homemade Yeast Rolls . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .60

Honey Wheat Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .61

Breads 2

Herbed Buttermilk Biscuits . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .63

Basic Cornbread Recipe . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .64

Lemon Blueberry Muffins . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .65

Light Cinnamon Popovers . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .66

Banana Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .67

Classic English Scones . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .68

Souffles

Individual Chocolate Souffles . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .70

Spinach Souffle with Shallots and Smoked Cheddar . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .71

Roasted Red Bell Pepper Quiche . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .72

MEAT

Beef/ Veal

Molasses-Marinated Beef Tri-Tip . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .74

Old- Fashioned Meatloaf . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .75

Prime Beef Rib Roast with Cabernet Currant-Marinated Vegetables . . . . . . . . . . . . . . . . . . . . . . . . . .76

Rosemary and Garlic-Rubbed Prime Beef Rib Roast . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .77

Braised Beef Rump Roast . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .78

Herb-Crusted Whole Beef Fillet . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .79

Roasted Rack of Veal on Vegetable Rack . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .80

Roasted Loin of Veal with Tarragon Mustard Gravy . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .81

Veal Shoulder with Shallot, Fennel, and Reisling . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .82

Pork

Curry Pork Tenderloin . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .84

Pork Roast with Balsamic Port Glaze . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .85

Oven-Roasted Rack of Pork with Barbecue Sauce . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .86

Molasses and Rum-Glazed Fresh Ham . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .87

Wall Oven Table of Contents

Lamb

Merlot and Mint-Marinated Short Leg of Lamb . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .89

Oven-Roasted Garlic Leg of Lamb . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .90

Boned Lamb Stuffed with Fresh Herbs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .91

Walnut-Crusted Rack of Lamb with Vegetable Sauce . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .92

Roasted Lamb Shoulder with Mustard Glaze . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .93

POULTRY

Roasted Lemon Rosemary Chicken . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .95

Zesty Pineapple Orange-Glazed Chicken . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .96

Wild Rice-Stuffed Cornish Game Hens with Bing Cherry Sauce . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .97

Roast Five-Spice Duck with Peach and Ginger Chutney . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .98

Madeira Orange Goose with Roasted Shallots . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .99

Turkey with Sausage and Hazelnut Stuffing . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .100

Traditional Stuffed Turkey with Creamy Gravy . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .101

Red Chili Rubbed Turkey with Blackberry Adobo Sauce . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .102

Pure Convection™ Sear Roasted Turkey . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .103

Garlicky Oven-Roasted Turkey Breasts . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .104

FISH

Oven-Roasted Vegetables and Cod Fillet . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .106

White Rice and Pine Nut-Stuffed Trout Fillet with Roasted Fennel . . . . . . . . . . . . . . . . . . . . . . . . . . .107

Pine nut-Encrusted Red Snapper . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .108

Salmon Fillets with Lemon Dill Beurre Blanc . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .109

Sea Scallops with Tarragon Sauce . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .110

Chilean Seabass with Tropical Fruit Salsa . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .111

Oven Braised Shrimp Scampi . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .112

Swordfish with Lime-Ginger Glaze . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .113

POTATOES

Mom’s Potato Cheese Casserole . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .115

Creamy Shallot and Cheese Twice Baked Potatoes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .116

Oven Roasted New Potatoes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .117

PIZZA

Buffalo Chicken Pizza . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .119

Homemade Sicilian-Style Pizza . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .120

Jeremy’s Classic Meat and Cheese Lasagna . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .121

Wall Oven Table of Contents

MULTIPLE RACK MEALS

A Cozy Family Dinner

Walnut-Crusted Rack of Lamb with Vegetable Sauce . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .123

Mom’s Potato Cheese Casserole . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .123

Roasted Baby Vegetables . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .124

Individual Chocolate Souffles . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .124

A Spring Dinner

Maple-Glazed Salmon . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .125

Spring Rice Pilaf . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .125

Oven-Roasted Asparagus . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .126

Rosemary Focaccia . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .126

Cream Puffs with Light Whipped Cream and Fruit Compote . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .127

Mother’s Day Brunch

Savory Spinach Frittata . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .128

Lemon Blueberry Muffins . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .128

Home Fries with Roasted Bell Peppers . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .129

Roasted Pears with Caramel Sauce and Hazelnuts . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .129

Common Baking Problems and Solutions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 130-131

Glossary of Culinary Terms . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .132-133

Weights and Measures . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 134

Minimum Safe Internal Temperatures for Various Foods . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 134

For more recipes, please visit our website at www.dacor.com.

Discovery Controller Modes

BAKING

PURE CONVECTION™ This mode uses the rear heating 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, adding more time as needed. If multiple- rack baking with 3 or more racks, increase time by an average of 5-15 minutes. Best for:

• Cakes • Scones

• Tarts • Muffins

• Puff Pastry • Yeast Rolls

• Cookies • Multiple Rack

• Free Form Yeast Breads • Angel Food Cake

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, adding more time as needed. Best for:

• Fruit Crisps • Quiches

• Custard Pies • Yeast Bread in a Loaf Pan

• Double-Crusted Fruit Pies • Popovers

• Lasagnas • Pizzas

SURROUND CONVECTION BAKE This mode uses top heat, bottom heat and the convection fan. It is best for thin items that are often baked in a shallow pan and

require dark browning on the top and bottom. They usually have a very short cook time. This mode will provide the quickest cook time and the darkest overall browning for baked goods. Lower oven temperature by 25 degrees. Since these items cook for a very short period of time, there are no time adjustments. Best for:

• Bagels

• Biscuits

• Soft Pretzels

SURROUND BAKE This mode uses top and bottom heat. Egg- leavened items turn out best in this mode because they still get a nice rise without

over-browning or curdling. Thick- battered quick breads, such as banana bread, are good on this mode because they cook through while providing the correct amount of browning. No temperature or time adjustments are necessary in this mode. Best for:

• Fruit Cobblers • Soufflés

• Quick Breads • Cheesecakes and Cheesecakes baked in a water bath

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

Follow original times and temperatures.

ROASTING

PURE CONVECTION™ This mode uses the rear heating element and the convection fan.

Best for:

• Whole Roasted Duck

• Lamb Shoulder

• Short Leg of Lamb

• Multiple Rack Meats

PURE CONVECTION™ SEAR Uses rear heating element and the convection fan on high. Cooks 75˚ higher than set temperature for the first 15 minutes.

Best for:

• Game Hens

• Chickens

• Stuffed and Unstuffed Turkeys

• Turkey Breasts

• Pork Tenderloin

• Pork Loins

CONVECTION ROAST Uses the lower heating element, rear element and the convection fan.

Best for:

• Beef Rib Roasts

• Boned and Rolled Pork Loins

• Oven-Braised Meat and Poultry that are covered

SURROUND CONVECTION ROAST Uses lower element, upper element and the convection fan. This mode provides the quickest sear and is best for individually-

portion cut items that need require quick browning. Best for:

• Meatloaf

• Fish Fillets

• Individual Porks Chops

• Chicken Breasts

Discovery Controller Modes

SURROUND ROAST Uses lower and upper elements. Braised items can be covered if necessary.

Best for:

• Half and Whole Cooked Hams

• Rack of Veal and Rack of Lamb

BROILING

BROIL Uses upper-inner element. Best for smaller amounts of broiling, i.e. 2-4 hamburger patties.

MAX BROIL Uses upper elements. Best for larger quantities of food to be broiled.

CONVECTION BROIL Uses upper elements and the convection fan. Best for items that do not need to be flipped such as, thinner cuts of meat, fish

and garlic bread.

ADDITIONAL MODES

PROOF Uses lower-outer element, set to 100˚. Allows dough to rise more quickly in a draft-free, warm environment.

DEHYDRATE Uses rear element and convection fan on high. Temperatures for fruits (125˚), vegetables (110˚) and meats (150˚).

DEFROST Uses rear heating element and convection fan. Set temperature to 110˚. To speed the defrosting process, place food on an alu-

minum surface such as a Dacor griddle to speed the process. Best for partially frozen, large items and smaller, individually cut meats. This mode can also be used for defrosting breads.

Discovery Controller Modes

1. In all ovens, oven rack positions count up from the bottom and rack 1 is the bottom; rack 6 is the top. Adjust rack posi tions before you preheat the oven.

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

3. Always let the oven 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 recipes carefully and have ingredients and equipment ready to go before starting.

5. Set oven to preheat while 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 although the Dacor Guide suggests the recommended cook time for food, but the time should be adjust ed according to personal tastes.

7. The Dacor Guide suggests the best timing for the recipe, but always use the timer. Please read the Dacor Guide instructions carefully, as it may suggest cooking at a higher temperature for a short period of time and then manually lowering the temperature. For instance, Single-Crusted Custard Pie and Popovers will require a higher temperature initially, then a lower temperature to finish the cooking process.

8. 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.

9. When converting original single-rack recipes to convection recipes, always reduce the oven temperature by 25 degrees. When using the Dacor Guide, the conversion has been made for you. 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.

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

11.When baking more than one rack of food at a time, however, there is colder 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.

12.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.

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

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

Baking Tips

15.When a recipe calls for creaming butter and sugar, the butter should be 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.

16.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.

17.To check an air- leavened cake’s doneness (angel food, chiffon, sponge, etc) press the center 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.

18.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.

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

20.When using the Dacor Guide, recipe ingredients can be adjusted to your tastes. Method, equipment used, and rack positions should be followed closely for best results. On these wall ovens, you may also save your personal settings in the Saved Guide. For more information, see the Saved Guide section in the Use and Care Manual.

RECOMMENDED BAKEW

ARE

• 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. Please refer to your Use and Care Manual for part numbers on each of these.

• 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, Surround Convection Bake, Bake or Surround Bake.

• 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 baking sheets with low sides are best in the convection modes so that the air is able to circu

late 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 CONVECTION MODE: use light colored aluminum cookie sheets and cake pans, tart pans, metal bake

ware, muffin tins, any flexible silicone bakeware, shallow ceramic and glass dishes and tart pans

• BEST FOR CONVECTION BAKE or SURROUND BAKE use any cast iron cookware, deep baking pans such as ceramic

casserole dishes.

• BEST FOR BAKE or SURROUND BAKE MODE: use any covered items, such as a roast in an oven roasting bag, a covered

roasting pan, or a large terra cotta covered roasting pan.

• BEST FOR SURROUND CONVECTION BAKE MODE: use shallow baking pan or cookie sheet

• NOT RECOMMENDED: dark colored pans produce darker baked goods. Also, any dented or warped pans will

affect the evenness of the baked items.

Baking Tips

PAN PLACEMENT TIPS

• When using Standard Bake, Convection Bake, Surround Bake, or Surround 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, a 2-inch air gap is

should be left around all sides of the pan, then 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.

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 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 baking time. More time is necessary because the addi tional cold mass in the oven causes longer temperature recovery time.

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

8. When baking cookies, the should be refrigerated before baking to get the best results. Otherwise, the butter melts too quickly, resulting in flat, chewy cookies.

9. When mixing cookie dough, 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 should be at room temperature for even 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 ensure that no juices drip into the other dishes.

6. Use the minute timers to indicate 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.

Multi-Rack Baking Tips

1. Convert conventional roast recipes to Convection recipes by reducing the temperature 25˚ and the cooking time by 10-15%. If using the Dacor Guide, the temperature has been adjusted for you.

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. The Pure Convection

™

Sear mode does not require a preheat. Place the food in a cold oven, then select the desired temperature. After the preheat cycle, this mode will raise the temperature 75˚ above the set temperature for the first 15 minutes after preheat to sear the roasted item. It will then automatically drop down to the set temperature for the remainder of the cooking time.

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

6. 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 or Surround Roast mode.

7. Always use a meat thermometer to determine doneness if the meat probe provided with the oven is not used. The Dacor Guide covers some times and temperatures, but does not account for any temperature adjustments, changes in pan, and other unforeseen changes. 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.

8. 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 you inaccurate readings). After taking an initial temperature reading, insert the probe a 1⁄2"further. Take another reading. If the temperature registers below the first reading, continue cooking until desired temperature is reached.

9. 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.

10.There is no need to foil tent or cover roasted meats in the Pure Convection™mode. If this is your preferred method of roasting, however, use Surround Roast rather than Pure Convection™because the convection air will never reach the food and will not aid in roasting or searing.

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

12.Lining the roasting pan with foil makes for easy clean up.

Roasting Tips

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 leftovers for the following day.

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

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.

• The Dacor oven has two timers that are extremely handy for large meals. Set them as a reminder for placing the second

and third dishes in the oven or on the cooktop.

PROPER THAWING OF A TURKEY

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

OVEN CELL SIZE TURKEY SIZE-IN POUNDS

27" oven cell 27 30" oven cell 30+

Holiday Roasting Tips

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 cold 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 before starting and after turkey is removed.

3. 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.

ROASTING 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 roasting only one turkey, place the turkey with the rack facing side to side. If roasting 2 turkeys in one oven cell, two 10 x 13” pans with racks will fit front to back in a 30" or 36" wall oven.

3. The time it will take to cook will be approximately 10-12 minutes per 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.

ROASTING STUFFED TURKEYS

1. Follow the same roasting instructions as above.

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

OTHER HELPFUL ROASTING HINTS

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

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

3. An olive oil or butter 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, make an incision at the bottom of the breast to create a “pocket” between the skin and the breast. Insert the olive oil or butter rub underneath the skin.

5. Chopped onions, carrots, celery, and whole herb sprigs 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 a 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 the 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

™ Sear mode. If you are using a special sauce or marinade,

however, you may want to baste the turkey 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. Surround Roast is the best mode for this type of roasting, simply because the convection air is not able to reach the turkey.

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.Time Delay Cooking- We do not recommend using the time delay function on your oven 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.

Holiday Turkey 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 that are tender and have a high moisture content, such as onions, zucchini, squash, and peppers

• Garlic breads, toasts, etc.

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 turned half way through the broiling cycle.

TIPS FOR SUCCESSFUL BROILING

1. Dacor’s wall ovens offer a revolutionary glass electric broiler with ribbon elements. This broiler gives you a wonderful broil surface area, a great sear, and moist products.

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” instead of broiling.

10. It is best to use tongs to turn the food item half way through the cooking process since 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. Remove food from marinade. Pat dry before broiling.

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.

Broiling Tips

Dacor Convection Oven Roasting Tips

Item Mode Temperature Time – Min Help Guide

BROWNIES Pure Convection 325 20-25

Use an 8 x 8 x 2 or 9 x 13 x 2" baking pan; Use rack

position 2. For two pans, use rack positions 2 and 4.

For three racks, use rack positions 1,3, and 5.

LAYER CAKE

9 X13

Pure Convection 325 30-35

Use 9 x 13" pan. Use rack position 2.

For two pans, use rack positions 2 and 4.

For three racks, use rack positions 1,3, and 5.

BUNDT CAKE Convection Bake 325 35-45

Use an 8" bundt pan. Use rack position 2. For two sheets, use rack position 1 and 4.

Rotate half way through baking.

CHEESECAKE Surround Bake 325 45-60

Use 8-10" springform pan. Use rack position 2. 8"

pan= 1 hr. 10" pan= 45 min.

CHEESECAKE IN A

WATER BATH

Surround Bake 325 45-60

Use 8-10" springform pan. Place in oven rimmed pan.

Place in oven. Fill outer pan with warm water.

Use rack position 2.

COFFEE CAKE Pure Convection 325 45-55

Use 9" round cake pan. Use rack position 2.

For two pans, use rack positions 1 and 4.

Increase time to 10-15 min.

CUPCAKE Pure Convection 325 20-25

Use 12-cup muffin tin. Use rack position 2.

For two pans, use rack positions 2 and 4.

For three racks, use rack positions 1,3, and 5.

POUND CAKE Pure Convection 325 50-60

Use 9 x 5" loaf pan. Use rack position 2.

For two pans, use rack positions 1 and 4.

ANGEL FOOD CAKE Pure Convection 350 25-35 Use 10" tube pan. Use rack position 2.

LAYER CAKE

8-INCH ROUND

Pure Convection 325 25-30

Use 8" round cake pan. Use rack position 2.

For two pans, use rack positions 2 and 4.

For three pans, use rack positions 1,3, and 5.

TART Pure Convection 325 10-15

Use 10" tart pan. Use rack position 2.

For two pans, use rack positions 2 and 4.

COBBLER Surround Bake 400 25-30 Use 8 x 8 x 2" pan. Use rack position 2.

FRUIT CRISP Convection Bake 375 30-35

Use 8 x 8 x 2" pan. Use rack position 2.

For two pans, use rack positions 2 and 4.

Rotate pans half way through baking.

Dacor Guide Settings

BAKERY

PASTRIES

Dacor Convection Oven Roasting Tips

Item Temperature Time – Min Help Guide

PUFF PASTRY Pure Convection 350 12-15

Use cookie sheet. Use rack position 2. For two sheets, use rack positions 2 and 4. For three sheets, use rack

positions 1,3, and 5. Increase time 10-15 min.

TURNOVER Pure Convection 375 20-25

Use cookie sheet. Use rack position 2. For two

sheets, use rack positions 2 and 4. For three sheets,

use rack positions 1,3, and 5. Increase time 10-15 min.

DOUBLE-CRUSTED

FRUIT PIE

Convection Bake 375 45-55

Use 9" pie dish. For one or two pies,

use rack position 2.

SINGLE CRUSTED

CUSTARD PIE

Convection Bake

425 for 10 min/

350 for 25-30

35-40 Total

Use 9" pie dish. For one or two pies,

use rack position 2.

RFRG COOKIES

1-2 RACKS

Pure Convection 350 15-18

Use cookie sheet. For one sheet, use rack positions 2.

For sheet two, use rack position 4.

RFRG COOKIES

3 RACKS

Pure Convection 350 15-18 Use cookie sheet. Use rack positions 1,3, and 5.

RFRG COOKIES

4 RACKS

Pure Convection 325 18-20 Use cookie sheet. Use rack positions 1,3,5 and 6.

RFRG COOKIES

5-6 RACKS

Pure Convection 325 20-25

Use cookie sheet. For five sheets, use rack positions

1 through 5. For six sheets, use rack positions

1 through 6.

FROZ COOKIES

1-2 RACKS

Pure Convection 350 15-18

Use cookie sheet. For one sheet, use rack position 2.

For sheet two, use rack position 4.

FROZ COOKIES

3 RACKS

Pure Convection 350 18-20 Use cookie sheet. Use rack positions 1,3, and 5.

FROZ COOKIES

4 RACKS

Pure Convection 325 22-25 Use cookie sheet. Use rack positions 1,3,5 and 6.

FROZ COOKIES

5-6 RACKS

Pure Convection 325 25-30

Use cookie sheet. For five sheets, use rack positions 1

through 5. For six sheets, use rack positions 1 through 6.

Dacor Guide Settings

Use cookie sheet. Use rack position 2. For two sheets,

use rack positions 2 and 4. For three sheets, use rack

positions 1,3, and 5. Increase time 10-15 min.

Mode

25-30325Pure ConvectionECLAIR/CREAM PUFF

BREADS 1

Surround Convection

Bake

BAGELS 425 18-20

Use cookie sheet. For one sheet, use rack position 2.

For two sheets, use rack positions 2 and 4.

CINNAMON ROLLS

CROISSANTS

SWEET

YEAST BREADS,

STOLLEN

Pure Convection

325

350

20-25

10-15

25-30

Use cookie sheet. For one sheet, use rack position 2.

For two sheets, use rack positions 2 and 4. For three sheets,

use rack positions 1,3, and 5.

For multiple racks, add 5-10 minutes.

Use cookie sheet. For one sheet, use rack position 2.

For two sheets, use rack positions 2 and 4. For three sheets,

use rack positions 1,3, and 5.

For multiple racks, add 5-10 minutes.

Use cookie sheet. For one sheet, use rack position 2.

For two sheets, use rack positions 2 and 4. For three sheets,

use rack positions 1,3, and 5.

For multiple racks, add 5-10 minutes.

Dacor Convection Oven Roasting Tips

Item Mode Temperature Time – Min Help Guide

YEAST BREADS,

FREE-FORM

Pure Convection 350

30-35

Use cookie sheet. For one sheet, use rack position 2.

For two sheets, use rack positions 2 and 4. For three sheets,

use rack positions 1,3, and 5.

For multiple racks, add 5-10 minutes.

YEAST ROLLS Pure Convection 350 20-25

Use cookie sheet. For one sheet, use rack position 2.

For two sheets, use rack positions 2 and 4. For three sheets,

use rack positions 1,3, and 5.

For multiple racks, add 5-10 minutes.

YEAST BREADS

IN LOAF PAN

Pure Convection 325 25-30 Use 9x5 loaf pan. Use rack position 2.

BISCUITS

Surround Convection

Bake

400 10-12 Use cookie sheet. Use rack position 2.

CORNBREAD Convection Bake 375 25-30

Use 8 x 8 baking pan. For one pan, use rack position 2.

For two pans, use rack position 2 and 4.

Switch pans half way through baking.

MUFFINS Pure Convection 375 15-20

Use 12-cup muffin tin. For one pan, use rack position 2.

For two pans, use rack positions 1 and 4.

POPOVERS Convection Bake 400/350

10/10-15

(20-25 Total)

Use popover pan. Use rack position 2.

QUICK BREADS Surround Bake 325 50-55 Use 9 x 5" loaf pan. Use rack position 2.

SCONES Pure Convection 350 25-30

Use cookie sheet. Use rack position 2.

For two sheets, use rack positions 1 and 4.

Dacor Guide Settings

BREADS 2

Dacor Convection Oven Roasting Tips

Item Mode Temperature Time – Min Help Guide

BEEF TRI-TIP

ROAST 2-5 LBS.

Surround Convection

Roast

350 40-50

Place on v-shaped rack in roasting pan.

Insert meat probe into thickest part of meat.

MEATLOAF

Surround Convection

Roast

325 1 hour

Use 9 x 5" loaf pan. Insert meat probe into

center of meatloaf.

STANDING RIB

ROAST 1-7 LBS.

Convection Roast 325 2 Hours

Place on v-shaped rack in roasting pan.

Insert meat probe into thickest part of meat.

STANDING RIB

ROAST 7-13 LBS.

Convection Roast 325 3 Hours

Place on v-shaped rack in roasting pan.

Insert meat probe into thickest part of meat.

BEEF RUMP

ROAST 2-6 LBS.

Convection Roast 350 1 Hour

Sear, then place in pan with liquid and cover.

Insert meat probe in the center of meat.

WHOLE BEEF FILLET

3-6 LBS.

Pure Convection

Sear

375 1 hour

Place on v-shaped rack in roasting pan.

Insert meat probe into thickest part of meat.

RACK OF VEAL

4-6 LBS.

Surround Roast 375 1 Hr 30 Min

Place on flat rack. Insert meat probe

in center of meat.

VEAL LOIN 2-4 LBS.

Surround Convection

Roast

350 1 Hr 20 Min

Place on v-shaped rack in roasting pan.

Insert meat probe into thickest part of meat.

VEAL SHOULDER

2-5 LBS.

Pure Convection

Sear

350 2 Hrs 20 min

Place on v-shaped rack in roasting pan.

Insert meat probe into thickest part of meat.

Dacor Guide Settings

MEAT-BEEF/ VEAL

LARGE SOUFFLES Surround Bake 350 40-45

Use 2 1⁄2 quart ceramic souffle dish.

Use rack position 2.

SMALL SOUFFLES Surround Bake 350 14-16

Use (6) 6 oz. ceramic dishes.

Use rack position 2.

QUICHE,

9-IN PIE DISH

Surround Convection

Bake

325 40-45

Use 9-in. glass, metal, or ceramic pie dish.

Use rack position 2.

SOUFFLES

Surround Roast

PORK TENDERLOIN,

.5-2 LBS.

Pure Convection

Sear

375 30 min

Place on flat rack. Insert meat probe in center of meat.

Assure probe tip is in center of meat.

PORK LOIN

2-8 LBS.

Pure Convection

Sear

375 1 Hour

Place on v-shaped rack in roasting pan. Insert meat

probe into thickest part of meat.

RACK OF PORK

1-3 LBS.

Convection Roast 375 1 Hr 10 min

Place on flat rack. Insert meat probe in center of meat.

Assure probe tip is in center of meat.

HAM, COOKED,

7-10 LBS.

Surround Roast 325 3 Hr 30 min

Place on v-shaped rack in roasting pan. Insert meat

probe into thickest part of meat. Avoid touching bone

with probe. If browning too much, cover with foil.

HAM, COOKED,

15-20 LBS.

325 4 Hr 30 min

Place on v-shaped rack in roasting pan. Insert meat

probe into thickest part of meat. Avoid touching bone

with probe. If browning too much, cover with foil.

FRESH HAM,

18-20 LBS.

Pure Convection

Sear

325 4 Hr 30 min

Place on v-shaped rack in roasting pan. Insert meat

probe into thickest part of meat. Avoid touching bone

with probe. If browning too much, cover with foil.

MEAT- PORK

Dacor Convection Oven Roasting Tips

Item Mode Temperature Time – Min Help Guide

LEG OF LAMB Pure Convection 350 2 Hours

Place on v-shaped rack in roasting pan.

Insert meat probe into thickest part of meat.

Avoid touching bone with probe.

LAMB LEG,

BONE-IN, 4-7 LBS.

Convection Roast 350 2 Hours

Place on v-shaped rack in roasting pan.

Insert meat probe into thickest part of meat.

BONED LAMB,

ROLLED, 3-6 LBS.

Convection Roast 350 2 Hours

Place on v-shaped rack in roasting pan.

Insert meat probe into thickest part of meat.

RACK OF LAMB,

1-3 LBS.

Surround Roast 425 45 min Place on flat rack in roasting pan.

LAMB SHOULDER,

2-6 LBS.

Pure Convection 350 2 Hours

Place on v-shaped rack in roasting pan.

Insert meat probe into thickest part of meat.

Dacor Guide Settings

MEAT- LAMB

TURKEY, UNSTUFFED

8-15 LBS.

Pure Convection

Sear

350 2 Hours

Place on v-shaped rack in roasting pan.

Insert meat probe into thigh.

Dacor Convection Oven Roasting Tips

Item Mode Temperature Time – Min Help Guide

COD FILLET

Pure Convection

Sear

375 20

Use rimmed cookie sheet. Use rack position 2.

Cook until opaque.

TROUT FILLET

Surround Convection

Roast

400 15

Use rimmed cookie sheet. Use rack position 2.

Cook until opaque.

RED SNAPPER

FILLET

Surround Convection

Roast

400 15

Use rimmed cookie sheet. Use rack position 2.

Cook until opaque.

Dacor Guide Settings

FISH

Pure Convection

Sear

CORNISH GAME

HEN

Pure Convection

Sear

350 45 min Place on flat rack in roasting pan.

DUCK Pure Convection 400 1 Hour

Place on v-shaped rack in roasting pan. Insert meat

probe into thigh. Prick skin with fork. Scoop out fat to

prevent smoking. Cover with foil if necessary.

GOOSE

Pure Convection

Sear

350 2 Hours

Place on v-shaped rack in roasting pan. Insert meat

probe into thigh. Prick skin with fork. Scoop out fat to

prevent smoking. Cover with foil if necessary.

TURKEY, STUFFED

8-15 LBS.

Pure Convection

Sear

350 2 Hrs 45 min

Place on v-shaped rack in roasting pan.

Insert meat probe into thigh.

TURKEY, STUFFED,

16-25 LBS.

Pure Convection

Sear

350 4 Hours

Place on v-shaped rack in roasting pan.

Insert meat probe into thigh.

TURKEY, UNSTUFFED

16-25 LBS.

350 3 Hrs 30 min

Place on v-shaped rack in roasting pan.

Insert meat probe into thigh.

TURKEY BREAST,

BONE-IN

Pure Convection

Sear

350 2 Hours

Place on v-shaped rack in roasting pan. Insert meat

probe into thickest portion of breast.

ROASTING

CHICKEN

Pure Convection

Sear

350 1 Hr 30 min

Place on v-shaped rack in roasting pan.

Insert meat probe into thigh.

FRYER CHICKEN

Pure Convection

Sear

350 1 Hour

Place on v-shaped rack in roasting pan.

Insert meat probe into thigh.

POULTRY

SWORDFISH FILLET

SALMON FILLET

OR STEAK

Surround Convection

Roast

375 15

Use rimmed cookie sheet. Use rack position 2.

Cook until opaque.

SCALLOPS

Surround Convection

Roast

400 15-20

Use rimmed cookie sheet. Use rack position 2.

Cook until opaque.

SEABASS

Surround Convection

Roast

400 20

Use rimmed cookie sheet. Use rack position 2.

Cook until opaque.

Dacor Convection Oven Roasting Tips

Item Mode Temperature Time – Min Help Guide

SHRIMP, RAW,

15-20 COUNT

Surround Convection

Roast

400 20

Use rimmed cookie sheet. Use rack position 2.

Cook until opaque.

Surround Convection

Roast

375 20-25

Use rimmed cookie sheet. Use rack position 2.

Cook until opaque.

FISH STICKS,

FROZEN

Surround Bake 375 20-25 Use rimmed cookie sheet. Use rack position 2.

FISH FILLETS,

FROZEN

Surround Bake 425 15-20 Use rimmed cookie sheet. Use rack position 2.

CRISP BAKED

POTATOES

Pure Convection 400 45

Prick skin with fork. Place directly on oven rack. For one rack,

use rack position 2. For two racks, use rack positions 2 and 4.

For three racks, use rack positions 1, 3, and 5.

SOFT BAKED

POTATOES

Pure Convection 400 45

Prick skin with fork. Wrap in foil, place directly on oven rack.

For one rack, use rack position 2.

For two racks, use rack positions 2 and 4.

For three racks, use rack positions 1, 3, and 5.

FRENCH FRIES-

CRISP

Pure Convection 425 25

Place on cookie sheet. For one sheet, use rack

position 2. For two sheets, use rack positions 2 and 4.

For three sheets, use rack positions 1, 3, and 5.

FRENCH FRIES-

SOFT

Surround Convection

Bake

375 20

Place on cookie sheet. For one sheet, use rack

position 2. For two sheets, use rack positions 2 and 4.

For three sheets, use rack positions 1, 3, and 5.

AU GRATIN

POTATOES

Surround Bake 375 20 Place in casserole dish. Use rack position 2.

TWICE BAKED

POTATOES

Convection Bake 375 10-15

Place on cookie sheet. For one sheet, use rack

position 2. For two sheets use rack positions 1 and 4.

Switch half way through baking.

ROASTED

POTATOES

Surround Convection

Bake

375 30-35 Place in casserole dish. Use rack position 2.

Dacor Guide Settings

POTATOES

Dacor Convection Oven Roasting Tips

Item Mode Temperature Time – Min Help Guide

FRESH PIZZA-

SOFT CRUST

Convection Bake 375 15-20

Place on cookie sheet or stone. For one sheet, use rack position 2. For two sheets, use rack position 1 and 4. If using stone, place stone in oven during preheat. After preheat tone

sounds, place pizza on stone.

FRESH PIZZA-

CRISP CRUST

FROZEN PIZZA-

SOFT CRUST

FROZEN PIZZA-

CRISP CRUST

SELF-RISING

CRUST PIZZA-

SOFT CRUST

SELF- RISING

CRUST PIZZA-

CRISP CRUST

FRESH LASAGNA-

9 X 13 X 2

FROZEN LASAGNA-

9 X 13 X 2

Convection Bake

Surround Convection

Bake

Convection Bake

425

400

425

400

375

400

325

20-25

25-30

30-35

1 hour

Place on cookie sheet or stone. For one sheet, use rack position 2. For two sheets, use rack position 1 and 4. If using stone, place stone in oven during preheat. After preheat tone

sounds, place pizza on stone

Place on cookie sheet or stone. For one sheet, use rack position 2. For two sheets, use rack position 1 and 4. If using stone, place stone in oven during preheat. After preheat tone

sounds, place pizza on stone.

Place on cookie sheet or stone. For one sheet, use rack position 2. For two sheets, use rack position 1 and 4. If using stone, place stone in oven during preheat. After preheat tone

sounds, place pizza on stone.

Place on cookie sheet. For one sheet, use rack position

2. For two sheets, use rack positions 1 and 4. Crust rise occurs during initial heatup.

Place on cookie sheet. For one sheet, use rack

position 2. For two sheets, use rack positions 1 and 4.

Crust rise occurs during initial heatup.

Use rack position 2. Place in 9 x 13 x 2" baking dish.

For two dishes, use rack positions 1 and 4.

Cover with foil. Use rack position 2. For two dishes,

use rack positions 1 and 4. Remove foil and bake for

10 minutes more to brown cheese on top.

Dacor Guide Settings

PIZZA

New Wall Oven Roasted Vegetable and Fruit Chart

Food Preparation Mode / Temp (˚F) Cooking Time

ARTICHOKES

Slice in half, oil lightly and place cut-side

down on cookie sheet

Conv Roast

350

45 min

ASPARAGUS

Break off woodsy end; place on rimmed

cookie sheet

Conv Roast

400

10 min

BEETS

Slice off root, drizzle with olive oil,

salt & pepper wrap in foil.

Conv Roast

350

60 min

BELL PEPPERS

Cut in half, remove all seeds,

flatten in pan

Conv Roast

350

35 min

BRUSSELS SPROUTS

Toss in olive oil,season with salt and

pepper to taste

Conv Roast

350

35 min

BUTTERNUT SQUASH

Slice in half, oil lightly and place

cut-side down on cookie sheet

Conv Roast

350

45 min

CAULIFLOWER

Break off into florets; place on rimmed

cookie sheet

Conv Roast

400

23 min

CORN ON THE COB

Drizzle with melted butter, season with

salt and pepper to taste

Conv Roast

350

25 min

EGGPLANT

Slice into 1⁄4-1⁄2-inch slice lengthwise;

rub with olive oil

Conv Roast

400

18 min

FENNEL BULBS

Slice in half, oil lightly and place

cut-side down on cookie sheet

Conv Roast

400

20 min

FRESH BABY CARROTS Peel carrots and cut into 1-inch pieces

Conv Roast

350

45 min

GARLIC,

WHOLE BULB

Slice the top off the garlic. Drizzle with

olive oil and season with salt and pepper

Conv Roast

350

35 min

GARLIC, CLOVES

Peel cloves, drizzle with olive oil and

wrap in foil

Conv Roast

350

30 min

GREEN BEANS

Toss in olive oil,season with salt and

pepper to taste

Conv Roast

350

20 min

LEEKS

Slice in half, oil lightly and place cut-side

down on cookie sheet

Conv Roast

400

15 min

VEGETABLES

New Wall Oven Roasted Vegetable and Fruit Chart

Food Preparation Mode / Temp (˚F) Cooking Time

MUSHROOMS Slice into 1⁄4 slices, drizzle with olive oil

Conv roast

350

17 min

NEW POTATOES

Cut potatoes into cubes, toss in olive oil,

season with salt and pepper to taste

Conv Roast

350

35 min

ONIONS

Peel onion; cut "X" on top and bottom;

drizzle with oil

Conv Roast

350

45 min

PARSNIPS

Peel parsnips, drizzle with olive oil,

salt and pepper to taste

Conv Roast

350

45 min

POTATOES, BAKING

Cut slit in potato, drizzle with olive oil,

season with salt and pepper to taste.

Wrap in foil.

Conv Roast

350

60 min

SHALLOTS

Peel bulbs, toss with olive oil and season

with salt and pepper

Conv Roast

350

30 min

TOMATOES

Slice into 1⁄4-inch slices and place flat

on rimmed cookie sheet

Surr Conv Roast

350

25 min

TURNIPS

Slice off root, drizzle with oil, season

with salt and pepper, wrap in foil.

Conv Roast

350

60 min

YELLOW SQUASH

Slice lengthwise into 1⁄4 inch slices, place

on a greased pan, salt and pepper to taste.

Pure Conv Roast

350

45 min

ZUCCHINI

Slice lengthwise into 1⁄4 inch slices, place

on a greased pan, salt and pepper to taste.

Pure Conv Roast

350

45 min

APPLES

Slice in half and core; place cut-side

down on cookie sheet

Conv Roast

350

24 min

BANANAS

Soak banana in rum for 30 min.

cover in brown sugar place on a butter

coated sheet pan

Conv Roast

350

12 min

FIGS

Trim stems, half figs, place face down

on greased sheet pan

Conv Roast

350

12-15 min

PEARS

PLANTAINS

Peel but leave whole with stem attached

Slice length wise into

⁄4'' slices, coat with flour, egg,

and flour again, sprinkle with a sugar and cinnamon mixture, remember to flip half way through roasting

Conv Roast

375

Conv Roast

350

20 min

25 min

FRUITS

RECIPES

Brownies – Basic Recipe

Brownies

Default Mode and Temperature: Pure Convection™/325˚ Recommended Time: 20-25 minutes Tips: Use an 8 x 8 x 2" or 9 x 13 x 2"baking pan; Use rack position 2. For two pans, use rack positions 2 and 4. For three pans, use rack

positions 1, 3, and 5.

Path to reach this function: DACOR GUIDE-BAKERY-CAKES-#1 Brownies Types of brownies: You can use either boxed mixes or homemade brownies for this Dacor Guide function.

11⁄4cups granulated sugar

⁄4cup unsalted butter

⁄2cup cocoa powder 2 eggs 1 teaspoon vanilla 1

⁄2cups all purpose flour

1 teaspoon baking powder 1 teaspoon baking soda 1 cup whole milk 4 ounces semi-sweet chocolate, chopped 1 cup chopped walnuts

Adjust oven rack to position 2. In Dacor Guide, select Brownies. Press start. Allow oven to preheat. Lightly grease 8 x 8 x 2" or 9 x 13 x 2" baking pan. In an electric mixer with the paddle attachment, cream together sugar, butter and cocoa powder. Add eggs one at a time. Add vanilla. In a small bowl, combine flour, baking powder and baking soda. Add to mixer, then drizzle in milk. Stir in chocolate pieces and nuts. Pour mixture into prepared pan. Place in oven and set timer for 20-25 minutes. Bake until a toothpick inserted in the center comes out clean. Slice into squares.

Makes about 16 squares.

Variations:

• Rocky Road Brownies:

After baking

, sprinkle 1⁄2 cup miniature marshmallows and 1⁄2 cup semisweet chocolate chips on top of batter. Bake for an additional 3 minutes, or until marshmallows are browned at the edges and chocolate is melted.

•1⁄2 cup any chopped nuts, such as almonds, pecans, or walnuts.

• 2 Tablespoons of jam, such as apricot, raspberry, or strawberry can be stirred into the batter before baking.

• Liqueurs can be added: 2 Tablespoons raspberry or orange liqueur.

After Baking: Cool completely on wire rack before slicing or frosting. To slice, dip knife in water and slice, wipe knife clean with damp towel and dip again in water before slicing again. Cut into 2-inch squares.

RECIPES

Sour Cream Bundt Cake

BA TTER: 2 cups all purpose flour 1 teaspoon baking powder 1 teaspoon baking soda

⁄2teaspoon salt

⁄2cup (1 stick) unsalted butter 1 cup granualted sugar 3 large eggs 1 cup sour cream 11⁄2teaspoon vanilla extract

STRUESEL CENTER:

⁄4cup sugar

⁄4cup all-purpose flour

⁄4teaspoon ground cinnamon Dash of salt 2 Tablespoons unsalted butter

⁄2cup chopped walnuts

GLAZE: 1 cup powdered sugar

⁄2teaspoon vanilla extract

1 to 2 Tablespoons milk

Adjust oven racks to position 2. In Dacor Guide, select Bundt Cake. Allow oven to preheat. Spray 9-inch bundt pan with nonstick cooking spray. Dust with flour and tap out the excess.

In a medium bowl, combine flour , baking powder, baking soda, and salt. Whisk gently to blend. In a large mixer with paddle attachment, beat the butter until smooth. Add sugar and cream mixture. Add eggs one at a time. Add vanilla extract. Add half of the flour mixture, then the sour cream, then the remaining flour mixture.

To make streusel, combine sugar, flour, cinnamon, salt, and chopped walnuts in a small bowl. Cut in butter until a coarse meal forms. Spread half of the batter in the prepared bundt pan. Sprinkle streusel on top of batter, then spread remaining batter on top.

Place in oven and set timer for 35-45 minutes. Bake until cake is golden and a toothpick inserted in the center comes out clean. Allow to cool before adding the glaze: In a small bowl, combine confectioner’s sugar, vanilla extract and milk. Stir until smooth. Drizzle on top of cooled cake and let stand until set. Slice into 11⁄2"pieces.

Makes 12 slices.

After Baking: Cool completely on a wire rack before glazing. Slice into 1-inch pieces.

Bundt Cake

Default Mode and Temperature: Convection Bake/325˚ Suggested Time: 35-45 minutes Tips: Use an 8" bundt pan. Use rack position 2. For two sheets, use rack positions 1 and 4. Rotate half way through baking. Path to reach this function: DACOR GUIDE-BAKERY-CAKES-#2 Bundt Cakes

Types of Bundt cakes: Either homemade or boxed mixes can be used for this Dacor Guide function. Traditionally, bundt pans are

metal and have ornate details on them.

RECIPES

Mascarpone Cheesecake

FOR CRUST: 70 vanilla wafers (8 1⁄2oz), finely ground

in a food processor (2 1⁄3cups)

11⁄4sticks unsalted butter, melted

and cooled

FOR FILLING: 20 oz cream cheese

(21⁄2eight ounce packages), softened

8 oz mascarpone cheese

at room temperature

⁄4cup sugar 3 large eggs 1 teaspoon vanilla 1 teaspoon fresh lemon juice

⁄4teaspoon salt

FOR TOPPING: 1 cup sour cream

⁄4cup sugar 1 teaspoon vanilla 1 teaspoon fresh lemon juice

⁄8teaspoon salt

Make crust: Adjust oven rack to position 2. In Dacor Guide, select Cheesecake. Press start. Allow oven to preheat. Butter bottom and side of a 8-inch or 10-inch springform pan.

Stir together cookie crumbs and butter in a bowl. Reserve 1⁄4 cup crumb mixture for sprinkling over cheesecake, then pat remainder onto bottom and 1-1⁄2 inches up side of springform pan (about 1⁄4-1⁄2 inch thick). Put pan on a cookie sheet and bake until golden, about 10 minutes. Cool completely on a rack. Leave oven on.

Make filling while crust bakes: Beat cream cheese, mascarpone, and sugar into a large bowl with an electric mixer at the high speed until fluffy, about 3-5 minutes. Add eggs 1 at a time, beating well after each addition. Add vanilla, lemon juice, and salt and mix at low speed until combined. Pour into cooled crust and bake until cake is set and puffed around edge but still trembles slightly when pan is shaken gently (about 45-60 minutes). Cool slightly in springform pan on rack, about 20 minutes. (Cheesecake will continue to set as it cools). Leave oven on.

Make topping: Stir together sour cream, sugar, vanilla, lemon juice, and salt in a small bowl and spoon over cheesecake, spreading gently and evenly, leaving a

⁄4-inch border around edge.

Bake cheesecake until topping is set, about 10 minutes. Run a thin knife around edge to help prevent cracking. Sprinkle top with reserved crumbs and cool completely in pan on rack, then chill, loosely covered, at least 8 hours.

Serves 8-10.

Cheesecake

Default Mode and Temperature: Surround Bake/325˚ Suggested Time: 45-60 minutes Tips: Use 8-10" springform pan. Use rack position 2. 8" pan= 1 hr. 10" pan= 45 minutes. Path to reach this function: DACOR GUIDE-BAKERY-CAKES-#3 Cheesecake

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