• Home
• Brands
• Dacor Manuals
• Dacor Discovery iQ DYO230B
• Dacor DYO130 Use And Care Manual

Dacor DYO130 Use And Care Manual

Download Use and care manual of Dacor Discovery iQ DYO230B Oven for Free or View it Online on All-Guides.com. This version of Dacor Discovery iQ DYO230B Manual compatible with such list of devices, as: Discovery iQ DYO230B, Discovery iQ DYO230S, Discovery iQ DYOV230B, DYO130, DYOV130

1

2

3

4

5

6

7

8

9

10

11

12

13

14

15

16

17

18

19

20

21

22

23

24

25

26

27

28

29

30

31

32

33

34

35

36

37

38

39

40

41

42

43

44

45

46

47

48

21

Operating Your Oven - Deluxe Features

Solving Discoloration Problems

To prevent darkening during dehydration and storage, you

should steam blanch apples, apricots, peaches, nectar-

ines, pears or foods that will oxidize.

To steam blanch:

1. Add 1 inch of water to a four quart sauce pot. Insert

the steam basket and place the fruit in it.

2. Cover the pot and steam for 1 to 2 minutes.

3. Remove with a slotted spoon and dab with a paper

towel to remove excess moisture before dehydrating.

Apples, pears, pineapples and some other fruits will brown

or darken during dehydration. To prevent discoloration,

dip fruits in pineapple juice or lemon juice after steam

blanching.

Creating a Candied Effect

To give the fruit a candied effect and to help retain color,

blanch them in a simple syrup. You can candy the fruits

mentioned above as well as gs and plums. The basic

ratio for a simple syrup is one cup of sugar to one cup of

water. Add these ingredients to a four quart stock pot and

bring to a boil. Stir until all the sugar dissolves. Remove

the saucepan from the cooktop and allow it to cool. Dip

fruit into the simple syrup after it has cooled.

Preventing Tough Skins when Dehydrating

You should water blanch items with tough skins such as

grapes, prunes, dark plums, cherries, gs and some types

of berries. Water blanching these types of fruit will crack

the skins so that moisture can escape and dehydration

can be done more effectively.

To water blanch...

1. Bring 2 quarts of water to boil in a four quart sauce

pot.

2. Drop the fruit in the water for 1 to 2 minutes, or until

the skin begins to crack.

3. Remove the fruit with a slotted spoon and dab dry

with a paper towel before dehydrating. The pit can be

left inside or removed half way through the dehydrat-

ing process.

Proofing

You can use your oven to proof yeasted

doughs. The oven uses bake element for this

process. This mode allows dough to rise more

quickly in a warm, draft-free environment.

1. Adjust the racks to the appropriate level.

2. Touch Oven Menu.

3. Touch Proof on the main menu.

4. Touch Start.

5. Place the dough in a greased bowl inside of the oven.

Cover it with either a damp cloth or plastic wrap

coated with a nonstick spray.

6. Turn on the oven lights.

7. Set the timer for the amount of rise time in the recipe.