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Dacor DOP48C86D Serie Manual Del Usuario página 45

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Convection
Roast
Broil
Uses convection element and fan; oven cooks meat 75 °F (42 °C) higher
Pure Conv.
than set temperature for first 15 min.; browning process sears meat
Sear
exterior to trap natural juices; best for game hens, chickens, turkeys
(stuffed or not), turkey breasts, pork tenderloin, pork loins.
Convection
Broil
Steam Bake
Steam Roast
Uses convection element and fan to uniformly circulate air, allowing
Dual Four-
use of more oven space; good for single- / multi-rack baking, roasting,
Part Pure
cooking full meals; food like pizza, cake, cookies, biscuits, frozen
Convection
convenience foods can be cooked on 2 – 3 racks; also good for whole
roasted duck, lamb shoulder, short leg of lamb.
FULL_DOP36C86DLSDA_DG68-01507A-00_EN+MES+CFR.indb 45
FULL_DOP36C86DLSDA_DG68-01507A-00_EN+MES+CFR.indb 45
Good for cooking large tender cuts of meat uncovered; convection
fan circulates heated air evenly all around the food.
Meat/poultry brown on all sides as if rotisseried.
Heated air traps juices for moistness/tenderness while creating a
golden-brown exterior.
Cooks tender cuts of meat by direct heat under oven's broil
element.
High heat cooks quickly for a rich, brown exterior; best for meat/
fish/poultry up to 1" thick.
Always preheat the oven for 5 minutes.
See Broiling Recommendation Guide, Pg. 46.
Similar to Broil but with the air circulated by the convection fan.
Broil element cycles on/off to maintain oven temp, while fan
circulates hot air.
For thicker cuts of meat, fish, poultry; gently browns exterior and
traps juices.
For best results, preheat broil element 5 minutes.
Ideal for bread, pastries, desserts; raises moisture for improved
texture, flavor.
See Steam Bake / Steam Roast Recommendation Guide, pg. 46.
Ideal for roasted meat / poultry; maintains crispy surface while
trapping juices for moistness / tenderness.
See Steam Bake / Steam Roast Recommendation Guide, pg. 46.
English 45
2023-02-23 오후 5:09:01
2023-02-23 오후 5:09:01

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