Dacor ERD36 - Manual

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 ...

7 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 accompany...

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 ofturkey per person. This will allow some extras for the big eaters and the fabulous turkey sandwiches for the days after the holidays. WHAT’S THE LARGEST-SIZED BIRD THA...

Broiling is a quick and flavorful way to prepare many foods. In broiling, the heat source radiates from above in the oven cellto cook foods with a dry and intense heat. This high heat keeps the juices inside the meat while browning the outside. Foodsthat can be broiled should be tender, should have ...

FOOD PAN SIZE MODE/RACK CONV TEMP & TIME STANDARD BAKE TIME & TEMP USE RACK POSITIOn 1 OR 2 ANGEL FOOD CAKE 10” tube pan Pure Conv-3 350˚ 40-45 min Lowest rack position 350˚ 45-50 Min BACON Jelly roll pan or half sheet pan with rim Pure Conv-3 375˚ 20-25 min 400˚ 30-35 min BAGELS, AFTER BOIL...

15 FOOD PAN SIZE Number of Pans Best Rack Mode Rack Conv Temp. (F) Conv Time (min) 12” ROUND FROZEN PIZZA Cookie sheet 2 Conv Bake (Rotate halfway through) 2, 4 375˚ 25-30 min BACON Cookie sheet with rim 3 Pure Conv 1, 3, 5 375˚ 30-35 min BISCOTTI Cookie sheet 2 Pure Conv 2, 4 350˚ 25 min, slice the...

17 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 gre...

18 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 567 456 3/4” THICK SIRLOIN BEEF STEAK-RARE - MEDIUM -WELL DONE 10 ounce 4 HI 345 246 1” THICK SIRLOIN STEAKKABOBS ON SKEWER 12 ounce 4 HI 6 5 FOUR, 1/4” TH...

RECIPES 20 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, ...

RECIPES 22 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. 12 slices day old bread, cut into 1/2-inch cubes 1/2 cup unsalted butter 1 1/2 cups white onion, chopped 3/4 cup celery, small...

RECIPES 23 Teriyaki Shrimp Kabobs TERIYAKI SAUCE: 1 cup soy sauce 3 cloves garlic, mashed 2 Tbsp fresh ginger, minced 2 Tbsp sugar 2 stalks green onions, chopped 1 Tbsp sesame seeds Combine all teriyaki sauce ingredients and pour into a 1 gallon, plastic ziploc bag. Add shrimp, tomatoes, green bell ...

24 RECIPES C 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 g...

RECIPES 26 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. It has been a traditional holiday recipe in his family for years, and we are happy to pass it on to you! 4 pound rolled, boneless pork roas...

RECIPES 27 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. By using this indirect heat, no scorch...

RECIPES 28 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 un...

RECIPES 30 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 mixi...

RECIPES 31 Banana Bread 2 Tbsp ground cinnamon with 1/4 cup sugar 1 Tbsp unsalted butter 3 ripe medium-sized bananas 1 cup butter 2 cups sugar 4 eggs Preheat oven according to the chart below. In a small mixing bowl, combine cinnamon and 1/4 cup sugar. Butter a 9 x 5” loaf pan, then sprinkle half of...

RECIPES 32 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 It...

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˚) 1/2 cup honey 3 Tbsp firmly packed brown sugar 2 packages dry yeast 1 cup instant nonfat dry milk In a large mixer...

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. 2 cups warm water (105-115˚) 1 Tbsp dry active yeast 1/3 cup olive oil plus 1 tablespoon, divide...

RECIPES 36 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. Approximate Prep time: 10 minutes Approximat...

RECIPES 37 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 q...

RECIPES 38 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, gin...

Buffalo Chicken Pizza DOUGH: 1 1/4 cups warm water 1 Tbsp active dry yeast 1/4 tsp sugar 1 Tbsp olive oil 3 cups all-purpose flour 1 tsp salt FOR DOUGH: Place water, yeast and sugar in a bowl. Let the mixture become bubbly and foamy, about 5 minutes. Add oil. Add flour one cup at a time. Add salt. K...

1/2 cup shredded Parmesan cheese 1 tsp garlic salt 2 eggs 8 slices French or sourdough bread 4 Tbsp butter In a shallow dish, combine Parmesan cheese and garlic salt. In a separate shallow dish, lightly beat eggs. Heat Dacor griddle or small nonstick pan or over medium heat. Add 1 tablespoon butter....

RECIPES 41 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 b...

RECIPES 42 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 I...

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...

RECIPES 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 ca...

Sally’s Oatmeal Cookies 1 cup vegetable shortening 3/4 cup brown sugar 3/4 cup granulated sugar 1 1/4 cups flour 1 tsp baking soda 1/2 tsp salt 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 van...

Creamy Pumpkin Pie RECIPES PURE CONVECTION™ CONVECTION BAKE STANDARD BAKE RACK POSITION Not recommended 2 2 TEMPERATURE (˚F) N/A 400 for 10 min, 350 for 20-25 min plus 10 min 425 for 15 min, 350 for 35-40 min plus 10 min TIME (MINUTES) N/A 40-45 minutes 60 min-1 hour 5 min PIE DOUGH: 1 cup all-purpo...

Toasted Coconut Crème Brulee RECIPES PURE CONVECTION™ CONVECTION BAKE STANDARD BAKE RACK POSITION Not recommended Not recommended 2 TEMPERATURE (˚F) N/A N/A 325 TIME (MINUTES) N/A N/A 30-40 minutes (6) 4-ounce broil proof ceramic dishes 2 cups heavy cream 2 cups sweetened flake coconut 5 egg yolks P...

COOKIES AND BISCUITS BURNED AT THEBOTTOM Oven door opened too often Dark, absorbent pan was used Incorrect rack position being used and pan is too close to the heat source Standard Bake or Convection Bake mode isbeing used Pan is too large and too close to element Set minute timer to shortest recomm...

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...