4923_Dacor 10/31/06 4:41 PM Page 1 Epicure Range Cooking Guide
14923_Dacor 10/31/06 4:41 PM Page 2 Sizzling, delicious, restaurant-style flavor right out of your own range! Your new Dacor range offers the best of everything--an easy-to-control gas cooktop, the gentle and even heat of a convection oven, and a revoluntionary glass electric broiler with ribbon elements. As you begin cooking on your new Dacor range, you’ll find that Pure Convection™ makes it easier and more efficient to get wonderful results. Meats will sear beautifully and stay succulently moist.
14923_Dacor 10/31/06 4:41 PM Page 3 Table of Contents Quick Reference Guide . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 Selecting a Cooking Mode . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2 Pure ConvectionTM - What It Means . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
14923_Dacor 10/31/06 4:41 PM Page 4 Table of Contents Main Entrees Black Pepper-Crusted New York Strip Steaks with Béarnaise Sauce . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .36 Chicken Breasts Stuffed with Goat Cheese and Sundried Tomatoes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .36 Chilean Seabass with Tropical Fruit Salsa . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 37 Maple-Glazed Salmon . . . . . . .
14923_Dacor 10/31/06 4:41 PM Page 5 QUICK REFERENCE GUIDE ER RANGES TO SET THE CLOCK: • Press CLOCK on control panel. • Enter time using keypad numbers to set time. Press Start. TO COOK IN BAKE, PURE CONVECTIONTM, CONVECTION BAKE, OR CONVECTION ROAST: • Press desired cooking mode. • Using keypad, set desired temperature (oven automatically defaults to 325° on Convection Bake and Pure Convection; 350° on Bake; 375° on Convection Roast). • Press Start. • Oven begins counting from 100°.
14923_Dacor 10/31/06 4:41 PM Page 6 SELECTING A COOKING MODE M PURE CONVECTIONTM This mode uses the third element and convection fan only. It is best for light colored and delicate baked goods. Lower the oven temperature by 25 degrees. For baking time, use the lowest stated time in the recipe and add more time if necessary. If multiple- rack baking with 3 or more racks, increase time by 5-15 minutes on average.
14923_Dacor 10/31/06 4:41 PM Page 7 DACOR’S 4 - PART PURE CONVECTION™ SYSTEM Dacor’s Pure Convection™, simply the very best convection system available today, it is a total approach to cooking. Use this cooking mode when preparing complete meals, and for single or multi-rack baking and roasting. Temperatures can be set in fivedegree increments, from 100-555˚F.
14923_Dacor 10/31/06 4:41 PM Page 8 Baking Tips 1. In all ovens, oven rack positions count up from the bottom, rack 1 is the bottom; rack 5 is the top. Adjust rack positions before you preheat the oven. 2. Oven temperatures range from 100˚- 555˚, and can be set at 5-degree increments. 3. Always allow the oven to preheat fully before adding food. For delicate baked items or multiple rack-baked items, it is best to allow for a longer preheat to help stabilize the oven temperatures. 4.
14923_Dacor 10/31/06 4:41 PM Page 9 Baking Tips 18. To check an egg-leavened cake’s doneness (angel food, chiffon, sponge, etc) press gently with your finger in the center or in a fold on the top of the cake. If it feels sticky or does not spring back, it needs more time. 19. A dense cake (banana bread, pound cake, etc) can be checked by inserting a toothpick or skewer in or near the center. Any uncooked batter on the toothpick or skewer indicates that a longer cook time is necessary. 20.
14923_Dacor 10/31/06 4:41 PM Page 10 Multi-Rack Baking Tips 1. 2. Always use the Pure Convection™ mode unless otherwise stated. Center the pans on the rack for best baking results. 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.
14923_Dacor 10/31/06 4:41 PM Page 11 Roasting Tips 1. Convert conventional roast recipes to Convection recipes by reducing the temperature 25° and the cooking time by 10-15%. 2. It is recommended to use the meat probe provided with the oven to achieve both the proper cooking internal temperature and the optimal cooking time. 3. Always roast meats fat-side up, on a roasting rack, in a shallow pan.
14923_Dacor 10/31/06 4:41 PM Page 12 T Holiday Roasting Tips The following are a few tips that might come in handy during the holidays. As a good rule of thumb, plan on serving 1 pound of turkey per person. This will allow some extras for the big eaters and the fabulous turkey sandwiches for the days after the holidays.
14923_Dacor 10/31/06 4:41 PM Page 13 Other helpful Roasting Tips 1. Spray roasting rack and roasting pan with nonstick cooking spray. This will make cleaning up easier. 2. Rinse the turkey with cold water and then pat dry with paper towels. 3. An olive oil rub helps seal in the juices and aids in browning the turkey. 3. It is best to use fresh herbs in the olive oil rub, since dried herbs may brown too quickly. 4.
923_Dacor 10/31/06 4:41 PM Page 14 E Broiling Tips Broiling is a quick and flavorful way to prepare many foods. In broiling, the heat source radiates from above in the oven cell to cook foods with a dry and intense heat. This high heat keeps the juices inside the meat while browning the outside. Foods that can be broiled should be tender, should have some fat content to preserve moisture and flavor, and should be an individual portion size.
14923_Dacor 10/31/06 4:41 PM Page 15 ER30/ER48 Companion Oven Notes The ER48 includes a companion oven- which is a fully featured, self- cleaning oven. Following are a notes about cooking with these ovens: • • • • • • • • Since the oven’s capacity is much smaller, you may find that cook times are much lower. Items cook faster in this oven as far as roasting and baking. Follow the same guidelines as the large oven on selecting baking modes for best results.
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14923_Dacor 10/31/06 4:41 PM Page 17 Single Rack Baking Chart BAKED ITEM TYPE OF PREPARATION TYPE OF PAN(S) RECOMMENDED MODES TEMP. APPROX.
14923_Dacor 10/31/06 4:41 PM Page 18 Single Rack Baking Chart BAKED ITEM TYPE OF PREPARATION TYPE OF PAN(S) RECOMMENDED MODES TEMP. APPROX.
14923_Dacor 10/31/06 4:41 PM Page 19 Single Rack Baking Chart BAKED ITEM TYPE OF PREPARATION TYPE OF PAN(S) RECOMMENDED MODES TEMP. APPROX.
14923_Dacor 10/31/06 4:41 PM Page 20 Multi-Rack Baking Chart RACK CONV TEMP.
14923_Dacor 10/31/06 4:41 PM Page 21 Roasting Chart ROASTED ITEM SIZE RECOMMENDED PAN MODE TEMP APPX TIME MINI SAFE TEMP* POULTRY CHICKEN 3-4 LB. FLYER 2-3 lbs. CHICKEN 5-6 LB. ROASTER 3-5 lbs. CHICKEN PIECES, BONE-IN, SKIN-ON 1/4 lb. each CHICKEN BREASTS, BONELESS, SKINLESS 6-8 oz CORNISH GAME HENS 1/2-1 lb. each DUCK 3-5 lbs. GOOSE 5-8 lbs. TURKEY, STUFFED 10-20 lbs. TURKEY, STUFFED 21-30 lbs. TURKEY, UNSTUFFED 10-20 lbs. TURKEY BREAST, BONE-IN 4-6 lbs.
14923_Dacor 10/31/06 4:41 PM Page 22 Roasting Chart ROASTED ITEM SIZE STANDING RIB ROAST 7-8 lbs STANDING RIB ROAST 10-15 lbs. VEAL LOIN, BONED AND ROLLED 3-5 lbs. VEAL SHOULDER 3-6 lbs. WHOLE BEEF FILLET 3-5 lbs.
14923_Dacor 10/31/06 4:41 PM Page 23 Roasting Chart ROASTED ITEM SIZE RECOMMENDED PAN MODE TEMP APPX TIME BELL PEPPPERS 4 each rimmed cookie sheet Conv Roast 400˚ 20-25 min BROCCOLI 1 lb. rimmed cookie sheet Conv Roast 400˚ 10 min BRUSSELS SPROUTS 1 lb. rimmed cookie sheet Conv Roast 400˚ 20-25 min EGGPLANT 1 large rimmed cookie sheet Conv Roast 400˚ 15 min FENNEL 2 bulbs rimmed cookie sheet Conv Roast 350˚ 30-35 min FRESH BABY CARROTS/PARSNIPS 1 lb.
14923_Dacor 10/31/06 4:41 PM Page 24 Broiling Chart FOOD SIZE PAN TYPE RACK POSITION MODE BACON, SLICED 1/2 lbabout 8 rimmed cookie sheet 4 Conv Bake 500˚ BEEF FLANK STEAK 3-4 oz flat broil pan 4 Broil 555˚ BEEF SHORT RIBS (4) 2-3 oz flat broil pan 4 Conv Broil 555˚ BEEF SKIRT STEAK (CARNE ASADA) 3-4 oz flat broil pan 4 Broil 555˚ CHICKEN BREASTS, BONE-IN, SKIN-ON 4 each flat broil pan 4 Broil 500˚ CHICKEN BREASTS, BONELESS, SKINLESS 4 each flat broil pan 4 Broil
14923_Dacor 10/31/06 4:41 PM Page 25 Appetizers and Side Dish Recipes
14923_Dacor 10/31/06 4:41 PM Page 26 Balsamic Roasted Potatoes and Vegetables 1 pound tiny new potatoes (about 5-6 potatoes) 3 small carrots 3 stalks celery 1 medium red onion 1/4 cup balsamic vinegar 3 Tablespoons olive oil 1 teaspoon granulated sugar 2 Tablespoons chopped fresh rosemary 1/2 bunch fresh Italian parsley, chopped Salt and pepper, to taste Preheat oven to 400° on Pure Convection™. Place an empty 13 x 9 x 2 inch baking dish in the oven to preheat.
14923_Dacor 10/31/06 4:41 PM Page 27 Mini Meatballs in Saffron Sauce 8 ounces ground pork 8 ounces ground veal or beef 1/4 cup chopped flat leaf parsley 2 garlic cloves, minced 1 large egg, beaten to blend 1 1/2-inch-thick slice French bread, crust removed, soaked in water 3 minutes and squeezed dry 1 1/2 teaspoons salt 1/2 teaspoon ground black pepper 1/4 cup all purpose flour 1/4 cup extra-virgin olive oil 1/4 cup chopped white onion 1/2 teaspoon Hungarian sweet paprika 1-cup low salt chicken broth 1
14923_Dacor 10/31/06 4:41 PM Page 28 Pork Satay Skewers with Hot & Sweet Sauce 2 Tablespoons minced onions 3 Tablespoons vegetable oil 2 Tablespoons oyster sauce 2 Tablespoons sesame seeds, toasted Zest and juice of 1 lemon 1 Tablespoon fish sauce 1 clove garlic, minced 1 Tablespoon soy sauce Pork Tenderloin, about 1/2- 3/4 pounds About 8 leaves of Bibb lettuce, washed and dried 1/2 cup dry roasted peanuts, chopped 2 Tablespoons cilantro, chopped 8 Wooden or metal skewers Hot and Sweet Sauce: 1/2 cup
14923_Dacor 10/31/06 4:41 PM Page 29 Soups and Salads
14923_Dacor 10/31/06 4:41 PM Page 30 Butternut Squash Soup 1 onion, thinly sliced 1 butternut squash, cut in half, lengthwise, and scoop out pulp, reserving seeds (about 2-2 1/2 pounds) Salt and pepper to taste 2 Tablespoons olive oil 1 teaspoon ground allspice 1 teaspoon chopped fresh thyme 1 teaspoon ground coriander 1/2 teaspoon garam masala 1/2 cup heavy cream Place onions on a cookie sheet. Sprinkle with olive oil, salt and pepper and toss to coat.
14923_Dacor 10/31/06 4:41 PM Page 31 green Minestrone 4 slices bacon, chopped 1 onion, chopped 1 carrot, cut into 1/2“ rounds 1 celery rib, small diced 2 zucchini, cut in half lengthwise, then 1/2“ diced 1 cup green beans, trimmed and cut into 1/2” pieces 6 cups kale, leaves chopped (1) 15 ounce can northern white beans, drained and rinsed 1 russet potato, medium diced 1 (28 ounce) can crushed tomatoes, drained 8 cups chicken stock 1 1/2 cups macaroni pasta 1 cup prepared pesto salt and pepper to taste
14923_Dacor 10/31/06 4:41 PM Page 32 Roasted Pear Salad with Baby Greens, Blue Cheese and Roasted Walnuts 2 pears, peeled, halved and cored 2 Tablespoons honey 1 Tablespoon vegetable oil Salt and pepper, to taste 1 bag baby green lettuce mix 4 ounces blue cheese, crumbled 1/2 cup walnut halves, toasted Dressing: 1 Tablespoon balsamic vinegar 1 teaspoon Dijon mustard 1 teaspoon fresh thyme, chopped 3 Tablespoons olive oil Salt and pepper, to taste Preheat oven to 400° on Pure Convection™.
14923_Dacor 10/31/06 4:41 PM Breads Page 33
14923_Dacor 10/31/06 4:41 PM Page 34 Apple Bran Muffins 1 Tablespoon unsalted butter 2 teaspoon baking powder 2 cups chopped granny smith apple (peeled, seeded & coarsely diced) 1/2 teaspoon salt 1 cup all purpose flour 1 1/3 cup milk 1/4 cup canola oil 1 cup whole wheat flour 2 teaspoons vanilla extract 2 cups oat bran 3 large eggs 3/4 cup packed light brown sugar 4 teaspoons ground cinnamon Cooking spray 1 Tablespoon honey 2 teaspoons baking soda Adjust oven racks to positions 2 and 4.
14923_Dacor 10/31/06 4:41 PM Page 35 Apricot Coffee Cake 2 1/2 cups all purpose flour 1 1/2 cups packed light brown sugar 1/2 teaspoon salt 2/3 cup cold unsalted butter, cut into cubes 2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 2 large eggs, beaten 1 1/3 cup buttermilk 1 1/2cup dried apricots, chopped 1/2 cup sliced almonds Apricot Glaze: 1/2 cup powdered sugar 2 Tablespoons apricot jam 2 Tablespoons heavy cream Adjust oven rack to positi
14923_Dacor 10/31/06 4:41 PM Page 36 Banana Macadamia Nut Bread 1/2 cup unsalted butter, softened 1 cup granulated sugar 3 ripe bananas, peeled 2 large eggs 1/4 cup milk 1 teaspoon vanilla 2 cups all purpose flour 1 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon salt 1/2 cup chopped macadamia nuts, toasted* 1 Tablespoon unsalted butter Adjust oven rack to position 2. Preheat oven on Convection Bake to 325° .
14923_Dacor 10/31/06 4:41 PM Page 37 Cranberry Oatmeal Scones 1 3/4 cup all purpose flour 2 teaspoons baking powder 3/4 cup oatmeal 3 Tablespoons plus 1 Tablespoon superfine or granulated sugar 4 Tablespoons of cold unsalted butter 1 large egg 1/2 teaspoon salt 1/4 cup milk 1/2 cup dried cranberries 3 Tablespoons milk 1 teaspoon vanilla 2 cups all purpose flour 1 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon salt 1/2 cup chopped walnuts (optional) Adjust oven rack to position 2.
14923_Dacor 10/31/06 4:41 PM Page 38 Buttertop White Bread Loaves 2 packages active dry yeast 1/2 cup lukewarm water (95-100°) 2 1/2 cups buttermilk, warmed (95-100°) 1/4 cup granulated sugar 7 cups bread flour, more if necessary 1/4 cup unsalted butter, softened plus 3 Tablespoons, melted 2 teaspoons salt Adjust oven rack to position 2. Preheat oven to Standard Bake at 100°. In a large mixer with dough hook attachment, combine warm water and yeast. Mix lightly and let sit until bubbly, about 5 minutes.
14923_Dacor 10/31/06 4:41 PM Page 39 MAIN DISHES
14923_Dacor 10/31/06 4:41 PM Page 40 Black pepper Crusted New York Strip Steaks with Bearnaise Sauce 4 New York Strip Steaks, about 1-1 1/2inches thick Bearnaise Sauce: 1 Tablespoon Kosher salt 2-3 egg yolks 2 Tablespoon multicolored whole peppercorns 1 Tablespoon heavy cream 1 cup (2 sticks) butter, melted and hot 1 Tablespoon chopped tarragon Cracked black peppercorns, to taste Salt, to taste 1 teaspoon lemon juice Adjust oven rack to position 4 (counting up from the bottom).
14923_Dacor 10/31/06 4:41 PM Page 41 Chilean Seabass with Tropical Fruit Salsa 4 Chilean sea bass fillets, about 4 ounces each 2 Tablespoons unsalted butter Salt and pepper, to taste Tropical Fruit Salsa: 3 large mangos, medium diced 1 large red onion, small diced 1 red bell pepper, small diced Juice of 1 lemon 1 bunch cilantro, chopped 1/4 teaspoon salt Combine salsa ingredients together in a bowl. Let marinate in the refrigerator for a minimum of one hour, maximum of two days.
14923_Dacor 10/31/06 4:41 PM Page 42 Pure Convectiontm roasted turkey 15-25 lb. fresh turkey 3/4 cup olive oil 2 Tablespoons chopped fresh rosemary, plus 2 whole sprigs 1 Tablespoon chopped fresh thyme 2 Tablespoons chopped fresh sage 1/2 cup chopped flat leaf parsley Salt and black pepper, as needed 2 white onions, peeled and quartered Remove neck and gizzards from the turkey, and set aside for another use. Wash turkey with cold water and dry with paper towels. Set aside.
14923_Dacor 10/31/06 4:41 PM Page 43 Roasted Vegetable strudel with Red Pepper Sauce 1 zucchini, large diced Red bell pepper sauce 1 small eggplant, large diced 1 cup jarred roasted red bell peppers, drained 2 portabella mushrooms, small diced 2/3 cup vegetable broth 3 garlic cloves, chopped 1 Tablespoon balsamic vinegar 1 Tablespoon olive oil Salt and black pepper, to taste Salt and pepper, to taste 8 oil-packed sundried tomato halves, patted dry and chopped 1/4 cup unsalted butter, melted 6
14923_Dacor 10/31/06 4:41 PM Page 44 Roasted Vegetable and Four Cheese Pizza Dough: Toppings: 1 1/4 cups warm water 1 small eggplant, small diced 1 Tablespoon active dry yeast 1 yellow squash, small diced 1/4 teaspoon granulated sugar 1 zucchini, small diced 1 Tablespoon olive oil 1/2 red onion, small diced 3 cups all purpose flour 1 Tablespoon olive oil 1 teaspoon salt Salt and pepper, to taste 1/4 cup shredded Parmesan cheese 1/2 cup shredded jack cheese 1/2 cup shredded mozzarella cheese
14923_Dacor 10/31/06 4:41 PM Page 45 Roasted prime Rib with Cabernet Currant marinated Vegetables 2-rib tied prime beef rib roast (from small end; about 4 1/2 pound trimmed) 1 Tablespoon olive oil Salt and pepper, to taste For vegetables 2 Tablespoons vegetable oil 16 pearl onions, peeled and trimmed but left whole 3 carrots, sliced thin 3 celery ribs, sliced thin 2 portabella mushrooms, sliced 1 1/2 cups Cabernet Sauvignon or other dry red wine 1 cup beef stock 2 Tablespoons red currant jelly 3/4 tea
14923_Dacor 10/31/06 4:41 PM Page 46 Chicken Pot Pie 1 sheet frozen puff pastry, thawed 1 Tablespoon unsalted butter 1 cup celery, small diced 1/3 cup onions, minced 1 cup white wine 2 Tablespoons flour 1 1/2 cups chicken broth 1 cup heavy cream 1 potato, peeled and large diced 1 cup frozen peas 1 carrot, peeled and small diced 2 boneless, skinless chicken breasts, diced and cooked 1 Tablespoon chopped flat leaf parsley 1/2 teaspoon chopped thyme Salt and pepper, to taste Egg wash*, as needed Preheat ov
14923_Dacor 10/31/06 4:41 PM Page 47 Spinach Souffle with Shallots and Smoked Cheddar 2 1/2 cups whole milk 6 Tablespoons unsalted butter, divided 1/4 cup all purpose flour 4 large eggs, whites and yolks separated 1 cup chopped shallots 1 (6 ounce) bag fresh spinach 2 cups shredded smoked cheddar 3/4 teaspoon salt 1/2 teaspoon ground black pepper 1/2 teaspoon ground nutmeg Adjust oven rack to position 2. Preheat oven to 350° on Convection Bake.
14923_Dacor 10/31/06 4:41 PM Page 48 N notes 44
14923_Dacor 10/31/06 4:41 PM Page 49 Desserts 43
14923_Dacor 10/31/06 4:41 PM Page 50 Toffee Crunch Cookies 2 cups all purpose flour 3/4 cup light brown sugar 1 teaspoon baking soda 3 Tablespoons strong- brewed espresso, cooled 1 teaspoon salt 1 large egg 2 sticks (1 cup) unsalted butter, softened 1 teaspoon vanilla extract 3/4 cup granulated sugar 1 cup semisweet chocolate chips 1 cup toffee bits In a small bowl, stir together flour, baking soda and salt. Set aside.
14923_Dacor 10/31/06 4:41 PM Page 51 Peach and Pistachio Tart Filling 1 (8 ounce) package cream cheese 1/2 cup granulated sugar 1 Tablespoon lemon juice 2 teaspoon grated lemon zest 1 cup whipping cream Tart Crust 2 cups all purpose flour 1/2 cup powdered sugar 1 teaspoon almond extract 1 cup plus 1 teaspoon butter, diced About 5 peaches, peeled and sliced 1/4 cup shelled pistachios Preheat oven to 350˚on Pure Convection™. To prepare the crust.
14923_Dacor 10/31/06 4:41 PM Page 52 Double Crusted Peach and Blueberry Pie 3 1/2 cups all purpose flour 2 teaspoons salt 1 Tablespoon granulated sugar 2 cups unsalted butter, cut into cubes 6 ounces ice cold water with a dash of cider vinegar (this prevents the gluten from developing in the flour) Pie Filling: 3 peaches, peeled, pitted and sliced thin 12 ounce bag frozen blueberries 3/4 cup sugar 1/4 cup flour 1 Tablespoon sugar For pie dough: Combine flour, salt and sugar in a large mixing bowl.
14923_Dacor 10/31/06 4:41 PM Page 53 Pumpkin Spice Sheet Cake with Cream Cheese Frosting 2 1/2 cup all purpose flour 2 1/2 teaspoons baking powder 1/2 teaspoon salt 1 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/4 teaspoon ground cloves 2/3 cup unsalted butter, softened 1 3/4 cups granulated sugar 1 1/2 teaspoons vanilla extract 2 large eggs 1/2 cup canned pumpkin 1 cup 2% milk Adjust oven rack to position 2. Preheat oven to 350° on Pure Convection™. Press start. Allow oven to preheat.
14923_Dacor 10/31/06 4:41 PM Page 54 Port-Glazed Strawberry Cheesecake 1 quart strawberries, hulled and sliced 1/4 cup granulated sugar 1/4 cup port For Crust: 70 Vanilla wafers (8 1/2 oz), finely ground in a food processor (about 2 1/3 cups) 1 1/4 sticks unsalted butter, melted and cooled For Filling: 2 1/2 (8 ounce) packages cream cheese, softened 8 oz mascarpone cheese at room temperature 3/4 cup granulated sugar 3 large eggs 1 teaspoon vanilla extract 1 teaspoon fresh lemon juice 1/4 teaspoon sa
14923_Dacor 10/31/06 4:41 PM Page 55 MULTIPLE RACK MEALS 43
14923_Dacor 10/31/06 4:41 PM Page 56 Bacon-Wrapped Beef Tenderloin & Herb Stuffing Oven-Roasted Asparagus Roasted Red pepper and Potato Gratin Pecan Sables BACON-WRAPPED BEEF TENDERLOIN & HERB STUFFING 5 garlic cloves, chopped 2 Tablespoons chopped flat leaf parsley 1 Tablespoon chopped fresh thyme 1 cup plain dry breadcrumbs 2 Tablespoons unsalted butter, melted 2- 2 1/2 pound center-cut beef tenderloin roast About 5 thick-cut bacon slices In a large bowl, combine garlic, parsley, thyme and breadcrumbs
14923_Dacor 10/31/06 4:41 PM Page 57 PECAN SABLES 1 1/4 cups all purpose flour 1 cup finely chopped toasted pecans 1/4 teaspoon baking powder 1/8 teaspoon salt 1/2 cup (1 stick) unsalted butter, room temperature 2/3 cup powdered sugar 1/2 teaspoon vanilla extract 1 large egg yolk Mix flour, pecans, baking powder, and salt in medium bowl. Using electric mixer, beat butter, powdered sugar, and vanilla in large bowl until fluffy. Beat in egg yolk. Add flour mixture and stir until blended.
14923_Dacor 10/31/06 4:41 PM Page 58 Baked Rigatoni with Sausage and Mushrooms Roasted Cherry Tomato & Fresh Herb Foccaccia Roasted Fennel, Green Beans and Shallots Rich Chocolate Tart BAKED RIGATONI WITH SAUSAGE AND MUSHROOMS 1 (25 ounce) jar red pasta sauce 1/2 cup dry red wine 1 (8.
14923_Dacor 10/31/06 4:41 PM Page 59 ROASTED FENNEL, GREEN BEANS AND SHALLOTS 2 large fresh fennel bulbs, trimmed and cut into 1/2 inch strips 3/4 pound shallots, peeled, quartered 2 Tablespoons olive oil 1 pound fresh green beans, trimmed Salt and pepper, to taste Cut fennel bulbs lengthwise in half. Cut halves lengthwise into 1/2-inch-wide wedges, with some core still attached to each. Combine fennel, shallots and green beans in large bowl. Add olive oil; stir to coat.
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14923_Dacor 10/31/06 4:41 PM Page 61 Common Baking Problems and Solutions PROBLEM COOKIES AND BISCUITS BURNED AT THE BOTTOM POSSIBLE CAUSE REMEDY Oven door opened too often Set minute timer to shortest recommended time and look through window to check doneness.
14923_Dacor 10/31/06 4:41 PM Page 62 Common Baking Problems and Solutions PROBLEM COOKIES ARE TOO CHEWY POSSIBLE CAUSE REMEDY Too much egg High sugar and liquid, but low fat content Decrease egg content Increase fat content 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 lo
14923_Dacor 10/31/06 4:41 PM Page 63 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 Mi
14923_Dacor 10/31/06 4:41 PM Page 64 www.dacor.com Dacor 1440 Bridge Gate Drive Diamond Bar, CA 91765 Dealer: 800.772.7778 Corp. Office: 800.793.0093 Fax: 626.441.
