Epicure Range Cooking Guide Family-Owned. American-Made.
Sizzling, delicious, restaurant-style flavor right out of your own range! Your new range offers the best of everything--an easy-to-control gas cooktop gives you great power from the hottest sear to the lowest simmer. Our patented gas flame broiler gives the perfect combination of moist and sear from broiled foods. And Dacor’s Exclusive 4-part Pure Convection™ System will give you beautifully browned, baked and roasted goods.
T Table of Contents Quick Reference Guide . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 Selecting a Baking Mode . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2 Pure Convection- What It Means . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Table of Contents Desserts Cream Cheese Pound Cake Using Timed Delay Feature . . . . . . . . . . . . . . . . . . . . . . . . . . . .44 Angelfood Cake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 45 Lemon Lover’s Cookies . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 45 Sally’s Oatmeal Cookies . . . . . . . . . . . . . . . . .
QUICK REFERENCE GUIDE ERD30, ERD36, ERD48, ERD60 TO SET THE CLOCK: • Press CLOCK on control panel • Press Up/Down arrows to reach correct time (Note: “a.m.” and “p.m.” will show while you are setting the time but will not show when the time is displayed on the control panel).
SELECTING A BAKING MODE M PURE CONVECTION This mode uses the third element, located behind the baffle in the back of the oven cell. Air is circulated by the convection fan. This cooking mode will provide the most even heat from rack to rack. Use this mode to do any multi-rack baking, roasting, and complete meals. This mode is especially great for baked goods that are mostly exposed to the convection air in a shallow baking pan.
DACOR’S 4 - PART PURE CONVECTION™ SYSTEM Dacor’s Pure Convection™, simply the very best convection system available today, is a total approach to cooking. Use this cooking mode when preparing complete meals, and for single or multi-rack baking. Temperatures can be set, in five-degree increments, from 135-555˚F. 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.
Baking Tips for Using Convection 1. In all Dacor ovens, oven rack positions count up from the bottom, rack 1 is the bottom; rack 5 is the top. 2. Oven temperatures range from 135˚ - 555˚, and can be set at 5-degree increments. 3. Always allow the oven to preheat fully before adding food. For delicate baked items, it is very important to allow for a longer preheat to help stabilize the oven temperatures. 4. If using a recipe that requires a “cold oven start,” use the Timed Delay Feature.
Baking Tips for Using Convection • 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). PAN PLACEMENT TIPS: • When placing pans on oven racks, make sure the long side of the pans run left to right and are parallel with the oven door.
B Multi-Rack Baking Tips 1. 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 Multi-rack 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.
Dacor Convection Oven Roasting Tips 1. Convert conventional Standard Bake recipes to Convection recipes by reducing the temperature 25 degrees and the cooking time by 10-15%. 2. 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 (use the broiler pan accompanying your Dacor oven.) 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.
T Holiday Turkey Tips The following are a few turkey 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.
T Holiday Turkey Tips UNSTUFFED TURKEYS 1. Place turkey on a roasting rack in a roasting pan. Use a roasting pan that allows the turkey to rest at least 3/4 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. Pre-heat the oven to 325˚- 350˚. Turkeys 8-25 pounds, use the Pure Convection™ mode.
T Holiday Turkey Tips OTHER HELPFUL HINTS 1. Spray roasting rack and roasting pan with nonstick cooking spray. This will make cleaning up easier. 2. Rinse and pat dry the turkey with paper towels. 3. An olive oil rub helps seal in the juices and aids in browning the turkey. Please refer to the recipes in the following pages for ideas. 4 It is best to use fresh herbs in the olive oil rub, since dried herbs may brown too quickly. 5.
GAS INFRARED BROILING 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.
SINGLE RACK BAKING CHART Please keep in mind that these charts are simply a guide. Ingredients, temperatures, and cooking method can all affect the timing of various foods. You may need to vary the time and temperature due to your personal circumstances.
SINGLE RACK BAKING CHART STANDARD BAKE TIME & TEMP USE RACK POSITIOn 1 OR 2 FOOD PAN SIZE MODE/RACK CONV TEMP & TIME COBBLER Baking dish Pure Conv-3 400˚ 20-25 min 425˚ 30 Min COFFEE CAKES 9” round pan Pure Conv-3 325˚ 40-45 min 350˚ 45-50 min COOKIES (CHOC CHIP, SUGAR, OATMEAL RAISIN, PEANUT BUTTER, ETC.)-FROZEN DOUGH Cookie sheet Pure Conv-3 325˚ or 350˚ 12-15 min 375˚ 15-20 min COOKIES (CHOC CHIP, SUGAR, OATMEAL RAISIN, PEANUT BUTTER, ETC.
SINGLE RACK BAKING CHART FOOD PAN SIZE MODE/RACK CONV TEMP & TIME STANDARD BAKE TIME & TEMP USE RACK POSITIOn 1 OR 2 MUFFINS 12 cup muffin tin Pure Conv-3 350˚ 20 min 375˚ 20-25 min PHYLLO Cookie sheet Pure Conv-3 375˚ 5 min 400˚ 5 min PIZZA Cookie sheet Conv Bake-2 375˚ 10-12 min 400˚ 12-14 min POPOVERS popover pan or small glass cups Pure Conv-3 450˚ for 20 min; 350˚ for 20 min 450˚ for 20 min; 350˚ for 20 min POUND CAKE 9” x 5” loaf pan Pure Conv-3 350˚ 55-60 min 375˚ 1 - 1 h
Multi-RACK BAKING CHART FOOD PAN SIZE Number of Pans Best Rack Mode Rack Conv Temp.
Convection Roasting Guidelines for meat, Poultry, & Fish Weight (Lbs.) Conv Mode Conv Temp. (˚F) & Rack Position BEEF RIB ROAST -MEDIUM RARE -MEDIUM -WELL DONE 4-6 lbs. Pure Conv 350˚ 1 or 2 BONELESS ROLLED RUMP ROAST -MEDIUM -WELL DONE 4-6 lbs. Pure Conv 350˚ 1 or 2 ROUND TIP ROAST -MEDIUM -WELL DONE 3-4 lbs. Pure Conv 350˚ 1 or 2 24 25 375˚ LEG OF LAMB WITH BONE MEDIUM RARE 3-5 lbs. Pure Conv 325˚ 1 or 2 24-25 BONELESS ROLLED PORK ROAST -MEDIUM -WELL DONE 3-5 lbs.
Roasted Vegetable Guidelines Food Preparation Mode/Temp (˚F) Cooking Time ASPARAGUS Snap off woodsy stem. Blanch in boiling water for 3-4 minutes. Pure Conv 400˚ 10 min BEETS Wrap in foil. Peel after roasting. Standard Bake 350˚ 1 hour BRUSSELS SPROUTS Lightly grease casserole dish. Pure Conv 400˚ 45 min EGGPLANT Lightly grease casserole dishcube or slice Pure Conv 400˚ 10-15 min Lightly grease casserole dish.
GAS INFRARED BROILING CHART TYPE & CUT WEIGHT BEST RACK POSITION BROILING TEMP (˚F) 1ST SIDE 2ND SIDE 1” THICK SIRLOIN BEEF STEAK -RARE -MEDIUM -WELL DONE 10 ounce 4 HI 5 6 7 4 5 6 10 ounce 4 HI 3 4 5 2 4 6 12 ounce 4 HI 6 5 FOUR, 1/4” THICK HAMBURGER PATTIES -RARE -MEDIUM -WELL DONE 1 pound total 3 HI 3 4 5 2 3 4 FOUR BONELESS, SKINLESS CHICKEN BREASTS 1 pound total 3 HI 4 4 THREE CHICKEN BREASTS WITH BONE 2 1/2 pounds total 3 HI Start with bone side up-8 7 CHICKEN P
Appetizers and Side Dish Recipes
Oven Braised Shrimp Scampi This shrimp works well as an appetizer or can be mixed in with angel hair pasta for a meal. 1/4 cup olive oil 1/4 cup butter 3 pounds large raw shrimp, peeled and deveined 2 Tbsp minced garlic (about 4 cloves) 1 Tbsp minced fresh ginger 1/2 cup Italian parsley, chopped 1/2 to 1 tsp crushed red pepper flakes 1/2 cup dry white wine 1 Tbsp lemon juice Salt and cracked black pepper, to taste Preheat your oven to 375˚ on Pure Convection™.
Spinach Artichoke Dip 8 ounce box frozen chopped spinach or 2 cups fresh chopped spinach 1 (15 ounce) can artichoke hearts 3 cups mayonnaise 1-2 Tbsp garlic, minced 1 cup Parmesan cheese, shredded Salt and pepper, to taste Preheat oven to 350˚ on Pure Convection™. Rinse and drain frozen or fresh chopped spinach. Drain and roughly chop artichoke hearts. In a large mixing bowl, combine spinach, artichokes, mayonnaise, garlic, and Parmesan cheese. Season with salt and pepper. Add mixture to a baking dish.
Sage Stuffing If using Earthenware, enamel-coated steel, or other heavy ceramic bakeware, use Convection Bake. The heat will transfer better when using this mode.
Teriyaki Shrimp Kabobs TERIYAKI SAUCE: FOR KABOBS: 1 cup soy sauce 1 pound large shrimp ( 31 to 40 count), peeled and deveined 3 cloves garlic, mashed 1 package cherry tomatoes (about 20) 2 Tbsp fresh ginger, minced 2 green bell peppers, cut into large pieces 2 Tbsp sugar 1 large white onion, cut into large pieces 2 stalks green onions, chopped 1 (16 oz) can pineapple, cut into chunks 1 Tbsp sesame seeds 1 package long wooden skewers (about 20 are needed) Combine all teriyaki sauce ingredients
Grilled Asparagus This recipe uses Dacor’s Grill accessory- #AEGR14. The intense cooktop heat gives the asparagus beautiful markings and smoky flavor. Since the grill is one solid piece and has a high-temperature nonstick coating on it, clean up is easy! 2 bunches asparagus 3-4 cloves garlic, minced 1/4 cup olive oil Juice of 1 lemon Sea salt, to taste Bring a large stock pot of water up to a boil. Meanwhile, break off the woodsy end of the asparagus- hold 2” below the floret end and snap in two pieces.
Sauces, Stews and Soup Recipes
Stan Joseph’s Vinha D’Alhos (Portuguese Marinated Pork) This is a wonderful, flavorful recipe developed by Stan Joseph, Dacor’s founder and 1st chef.
Osso Buco Osso Buco is traditionally cooked with veal shanks, and is braised over a cooktop for hours and hours to develop the flavor. Since this stew is completely covered and then placed in the oven, I prefer to use Standard Bake on all oven types.
Bordelaise Sauce 1 1/2 cups beef stock 3/4 cup dry red wine 2 Tbsp shallot, finely chopped 1/2 tsp fresh thyme, crushed 1 bay leaf 3 Tbsp unsalted butter, softened 2 Tbsp all-purpose flour 1 Tbsp chopped fresh parsley In a medium saucepan, heat 1 Tablespoon butter. Add shallot and cook until soft, about 2 minutes. Add the rest of the butter and flour. Stir to make a paste. Slowly add in red wine, let thicken. Add in beef stock and bring to a boil. Reduce heat and simmer for about 5 minutes.
Quick Bread and Yeast bread Recipes
Mrs. Gleason’s Homemade Yeast Rolls 2 packages dry yeast 2 cups lukewarm water (between 105-110˚) 1/2 cup sugar 6 1/2- 7 cups all- purpose flour 1 1/2 tsp salt 1 egg, room temperature 1/4 cup plus 2 Tbsp unsalted butter, softened Combine dry yeast, lukewarm water and sugar in a large mixing bowl. Let sit for 10 minutes or until it becomes foamy and yeast and sugar dissolve. Add 2 cups of flour and salt. Add 1/4 cup butter and egg. Beat in remaining flour until smooth.
Banana Bread 2 Tbsp ground cinnamon with 1/4 cup sugar 3 Tbsp milk 1 Tbsp unsalted butter 1 tsp vanilla 3 ripe medium-sized bananas 2 cups all- purpose flour 1 cup butter 1 tsp baking soda 2 cups sugar 1/2 tsp baking powder 4 eggs 1/2 tsp salt 1/2 cup chopped walnuts (optional) Preheat oven according to the chart below. In a small mixing bowl, combine cinnamon and 1/4 cup sugar.
Garlic Bread 1 cup butter, softened 5-6 cloves garlic, mashed 1 large shallot, minced 1/2 lemon peel, finely chopped 1/4 -1/2 cup fresh Italian parsley, chopped 1 large loaf French bread, cut in half lengthwise In a large food processor combine butter, garlic, shallots, lemon peel, and Italian parsley. Evenly spread butter mixture over French bread halves. Adjust rack to position 3, counting up from the bottom. Turn on broiler and broil bread until golden brown, about 1-2 minutes.
Honey Wheat bread This slightly sweet wheat bread turns out beautifully on Dacor’s Convection Bake. It rises nicely and has a crispy crust on the bottom. 2 1/4 cup warm water (105-115˚) 2 Tbsp butter, melted and cooled 1/2 cup honey 1 egg, lightly beaten 3 Tbsp firmly packed brown sugar 1 tsp salt 2 packages dry yeast 2 cups bread flour 1 cup instant nonfat dry milk 5 to 6 cups whole wheat flour In a large mixer with dough hook attachment, combine warm water, honey, brown sugar and yeast.
Cracked Black Pepper Foccaccia For cracked black pepper, take whole black peppercorns and roughly crush them using the bottom of a sauté pan. You can also chop them in a coffee grinder or food processor.
Main Entree recipes 43
Pure Convection Rib Roast This roast cooks best on Pure Convection™ because it will cook faster and give the roast a beautiful sear. Be sure to raise the roast on a “V- shaped” rack. This allows the convection air to circulate around the roast.
Pure Convection™ Roasted Turkey 12-15 pound fresh turkey 3/4 cup olive oil 2 Tbsp fresh rosemary, chopped, plus 2 whole sprigs 1 Tbsp fresh thyme, chopped 2 Tbsp fresh sage, chopped 1/2 cup fresh Italian parsley, chopped Salt, as needed Black Pepper, as needed 1 white onion, peeled and quartered Preheat oven to 350˚ on Pure Convection™. Place one rack in the number one position and remove all others. Remove neck and gizzard from the turkey, wash turkey with cold water and dry with paper towels. Set aside.
Curry Pork Tenderloin 2 pork tenderloins, about 3/4 pound each 1/2 cup vegetable oil 2 Tbsp Madras curry powder 1 tsp ground black pepper 1 Tbsp fresh gingerroot, minced 1 Tbsp garlic, minced Rub pork tenderloin lightly with vegetable oil. Make a rub out of curry powder, black pepper, ginger, and garlic. Rub tenderloins with spices. Place both on a flat roasting rack in a roasting pan. Cover and refrigerate for at least 1 hour. Preheat oven to 350˚ on Pure Convection™.
Buffalo Chicken Pizza DOUGH: TOPPINGS: 1 1/4 cups warm water 2 boneless, skinless chicken breasts 1 Tbsp active dry yeast 1 Tbsp oil 1/4 tsp sugar 1/2 cup hot sauce 1 Tbsp olive oil 2 Tbsp butter, melted 3 cups all-purpose flour 1/2 red onion, chopped 1 tsp salt 2 stalks celery, chopped 1 cup shredded jack cheese 1/2 cup prepared pizza sauce 2 Tbsp cilantro, chopped 1 jar blue cheese dressing FOR DOUGH: Place water, yeast and sugar in a bowl.
Hickory Smoked Steaks 4 New York steaks, about 1” thick (10-12 ounces each) 1 Tbsp hickory smoked salt seasoning 1/2 Tbsp garlic powder 1/2 Tbsp cracked black pepper Season the steaks liberally with hickory smoked salt, garlic powder, and cracked black pepper. Place steaks on broiler pan. Make sure oven rack is in position 4, or 4 to 6 inches from the broiler to the surface of the steaks. Turn broiler on to 500˚. Center broiler pan with steaks under broiler.
Salmon Fillets with Lemon Dill Buerre Blanc Buerre blanc is a wonderful sauce that is based on butter. It is very delicate and can break easy- meaning that the acids (lemon and wine) will separate out from the butter. Our simmer plate will hold this delicate sauce for 20 minutes without breaking.
Chicken Marsala 4 boneless, skinless chicken breasts 1/4 cup all purpose flour 1/4 tsp dried marjoram 1/8 tsp salt 1/8 tsp black pepper 1 cup fresh button mushrooms, sliced 2 Tbsp green onions, minced 3 Tbsp unsalted butter, divided 1/4 cup chicken broth 1/4 cup dry Marsala 2 Tbsp fresh Italian parsley, chopped Place each chicken breast between 2 pieces plastic wrap. Pound lightly to 1/4 inch thickness. Remove plastic wrap. In a shallow bowl, stir together flour, marjoram, salt, and black pepper.
Dessert recipes
Cream Cheese Pound Cake This recipe, along with others that require foods to be cooked in a “cold start” oven or an oven that has not been preheated, works well on our timed delay baking feature. * Before using this feature, make sure that the clock has been set to the correct time and the correct a.m. or p.m. settings. This does not show on the clock display, but it is very important as to what time of day you would like the food completed.
Angelfood Cake 1 1/2 cups egg whites (10-12 large eggs) 1 1/2 cups sifted powdered sugar 1 cup sifted cake flour 1 1/2 tsp cream of tartar 1 cup granulated sugar 1 tsp almond extract Preheat oven to 350˚ on Pure Convection™. Let egg whites come to room temperature. Sift powdered sugar and cake flour together. Add cream of tartar to whites. Beat with electric mixer until soft peaks form. Gradually add granulated sugar, beating until stiff peaks form. Add almond extract.
Sally’s Oatmeal Cookies 1 cup vegetable shortening 1/4 tsp ground allspice 3/4 cup brown sugar 3 cups rolled oats 3/4 cup granulated sugar 1/2 cup raisins 1 1/4 cups flour 1/2 tsp vanilla extract 1 tsp baking soda 2 eggs 1/2 tsp salt 1/2 cup chopped walnuts, chopped 1/2 tsp ground cinnamon Preheat oven to 325˚ on Pure Convection™. In a mixer, cream together vegetable shortening, brown sugar and granulated sugar. Add vanilla extract and eggs and beat on low speed.
Creamy Pumpkin Pie PIE DOUGH: FILLING: TOPPING: 1 cup all-purpose flour 1 (16 oz) can pumpkin pie filling 1 1/2 cups sour cream 1/2 cup unsalted butter, cut into cubes 1 (14 oz) can sweetened condensed milk 2 Tbsp sugar 1/2 cup ice cold water 2 eggs, beaten 1 tsp vanilla 2 tsp pumpkin pie spice or 1 tsp cinnamon, 2 cups pecan halves, to decorate 1/2 tsp ginger, 1/2 tsp nutmeg 1/2 tsp salt For the pie crust, combine flour and salt in a mixing bowl.
Toasted Coconut Crème Brulee (6) 4-ounce broil proof ceramic dishes 1/3 cup sugar 2 cups heavy cream 1/8 tsp salt 2 cups sweetened flake coconut 1/2 vanilla bean 5 egg yolks 1/2 cup superfine sugar* or brown sugar Preheat oven according to the charts below. Place coconut flakes on a cookie sheet. Toast for about 10 minutes, or until golden brown. Be careful when opening the oven door to remove the coconut as the oils can burn your eyes. In a heavy saucepan, heat the heavy cream.
Common Baking Problems and Solutions COOKIES AND BISCUITS BURNED AT THE BOTTOM Oven door opened too often Set minute timer to shortest recommended time and look through window to check doneness Dark, absorbent pan was used Use shiny, reflective pans with low sides Incorrect rack position being used and pan is too close to the heat source Check cookies by looking through the oven door’s window instead of opening door Standard Bake or Convection Bake mode is being used Use recommended rack position an
Common Baking Problems and Solutions COOKIES ARE TOO CHEWY Too much egg High sugar and liquid, but low fat content Decrease egg content Increase fat content The pan’s sides are too high Use recommended pan size Overmixed Do not overmix when adding flour PIE DOUGH IS TOO TOUGH Overmixing dough Use minimal mixing times when adding water PIE DOUGH IS CRUMBLY Not enough water; too much shortening Increase water; decrease fat PIE DOUGH SOGGY OR RAW ON BOTTOM Oven temperature too low; not enough bot
Weights and Measures 3 teaspoons = 1 Tablespoon 1 Tablespoon = 1/2 fluid ounce 4 Tablespoons = 1/4 cup 1 cup = 8 fluid ounces 5 1/3 Tablespoons = 1/3 cup 1 cup = 1/2 pint 8 Tablespoons = 1/2 cup 2 cups = 1 pint 1 pint = 16 fluid ounces 1 quart = 32 fluid ounces 1/2 gallon = 64 fluid ounces 1 gallon = 128 fluid ounces 10 2/3 Tablespoons = 2/3 cup 4 cups = 1 quart 12 Tablespoons = 3/4 cup 2 pints = 1 quart 16 Tablespoons = 1 cup 4 quarts = 1 gallon Minimum Safe Internal Temperatures for Vari
notes 52
