Power: 900 Watts. Sensor Modes: Yes. Turntable: Yes. 2-Level Cooking Rack: Yes. Convection/Combination Cooking: Yes. Kitchen Timer: Yes. Child Safety Lock: Yes. Electrical Requirements: 120 Volts, 15 Amps. Width: 24 5/8″. Height: 14 7/8″. Depth: 19″. Cubic Feet: 1.5. Stainless Steel, Black, Arctic White:. One year parts and labor:. The Dacor 1.5 Cu. Ft. Countertop Convection Microwave makes cooking your favorite meals easier and quicker than ever before! This model features the Convection/Combination Cooking feature which allows your food to cook more evenly, and ensures that whether you are baking, broiling or crisping, your results will always be delicious and cooked to perfection. A kitchen timer is also included, as well as a child safety lock to prevent your child from having access to the microwave at all times. This is the perfect addition to your kitchen if you enjoy simplicity paired with long lasting reliability.

Product Details

• 900 Watts Power
• 15 3/8″ Turntable
• Convection Baking and Broiling Modes
• Combination Roasting and Baking Modes
• Microwave Cooking Modes

Cheap Dacor DCM24 1.5 Cu. Ft. Countertop Convection Microwave with 900 Watts of Power, Stainless Steel Interior and 10 Sensor Cooking Modes Customer Review

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Width: 35 7/8″. Height: 35 3/8″ adjustable up to 36 1/4″,. Depth: 24″. Left Oven Interior Dimensions (WxHxD): 16 4/8″ x 13 6/8″ x 16 4/8″. Right Oven Interior Dimensions (WxHxD): 9 5/8″ x 13 6/8″ x 16 4/8″. Shipping Weight: 275 lbs.. Voltage: 120 V ~ 60 Hz – 0.8 Amps. Total Gas Input: 74000 Btu/hr. Total Electric Input: 95 W. 5 Gas Burners: 2 x Triple Crown (12,000 Btu/hr); 2 x Semi-Rapid (6,000 Btu/hr); 1 x Dual Burner w/ Simmering (1,000/16,000 Btu/hr). Thermostatic Gas Oven (Left Oven): 13,000 Btu/hr. Infrared Gas Broil (Left Oven): 8,500 Btu/hr. Thermostatic Gas Oven (Right Oven): 9,000 Btu/hr. Infrared Gas Broil (Right Oven): 8,000 Btu/hr. Left Oven Volume: 2.4 cu. ft.. Right Oven Volume: 1.5 cu. ft.. With the 36″ All Gas Double Oven Range by Delonghi, preparing gourmet meals in the comfort of your kitchen has never been easier! This model features a dual burner with simmer (1000/16000 Btu/hr) so you can cook dinner and keep your sauces warm and tasting delicious at the same time. Additionally, there are two gas ovens both with convection, as well as safety devices to prevent the kids from getting hurt. The digital clock and timer help you to keep track of how long your food has been cooking, while the interior light allows you to view your progress. This is the perfect addition to your home if you enjoy exercising your gourmet cooking skills right in your home, while at the same time adding a contemporay appearance to your kitchen.

Product Details

• Cooktop: Stainless steel cooktop 304 scotch brite
• Porcelainized cast-iron grates + caps
• Cast-iron wok ring
• Electronic ignition
• Safety devices on all sealed burners

Delonghi DEFSGG36D 36″ Pro-Style Gas Range with 5 Sealed Burners, 2.4 cu. ft. Primary Oven Capacity, Convection Cooking System and Storage Compartment Customer Review

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All liver is a great source of iron and B vitamins and should be a regular part of a healthy diet and if cooked correctly liver can be delicious. Although liver does have bad press and many people will not even consider trying it. Sometimes it calls for the cook to be somewhat inventive to get people to try liver. There are many recipes to choose from and it is worth the experimentation.

The best liver is the liver from young animals as it is mildest and tenderest. Calf’s liver is delicate and delicious but fairly expensive. Real calf’s liver is paler in color than the redder more mature baby beef liver. For a mild flavored liver choose the palest that you can find. The darker the color the stronger the flavor.

Take care when choosing liver as sometimes baby beef liver is labeled calf’s liver in the supermarket or grocery store. To ensure purchasing true calf’s liver buy from a butchers or a reputable gourmet supermarket.

Baby beef liver is stronger in flavor than calf’s liver but is very good and preferable to actual beef liver. Liver from beef is dark red and the color corresponds to the strength of flavor. Beef liver is readily available but many believe it is too strong for simple preparations.

Some cooks after buying beef liver soak it in milk or a flavorful spicy marinade such as a white wine marinade before cooking to soften the intense flavor. After marinating throw the liquid away and pat the liver dry before cooking.

A lovely tender well-flavored liver is lamb liver but this is generally quite difficult to find.

Also hard to find is pigs liver, which is strong in, taste but extremely tender. Again for pig’s liver it can be soaked or marinated like the beef liver.

When choosing liver it should be impeccably fresh with no slimy or dry patches and should have a clear scent.

Should you find yourself preparing a whole liver first wipe it with a damp cloth, then with a sharp knife remove any exposed veins, ducts or connective tissue. With your fingers peel away the thin outer membrane without tearing into the liver itself. You then just slice on the diagonal to the desired thickness your recipe calls for.

Of course presliced liver can be purchased and is actually more commonly available than whole livers. If the butcher has not done so remove the outer membrane on the slices.

Before cooking make 1/8th inch cuts at 1-inch intervals around the outside of the liver slice. The reason for this is because liver has a tendency to shrink and curl when it is cooked and these cuts will help to prevent that from happening.

The liver is now ready for cooking. Liver should be cooked until it is pink but firm in the center. If liver is overcooked or cooked on excessively high heat it will toughen.

Liver is a lot richer in flavor than many other types of meat so a 4-ounce serving should be ample as a main course for most appetites.

* Place your turkey breast in a shallow roasting pan, to allow the heat to circulate well.

* Place one inch of water in the bottom of the pan to help keep your turkey moist and tender.

* Brush the turkey breast lightly with oil, and cover liberally with your favorite herbs, spices, or seasonings.

Make a tent out of aluminum foil and place this over the turkey breast to hold in heat for even cooking. You will want to remove the aluminum foil during the last hour and a half of cooking for a nice golden brown color.

Check the water level periodically and add more water if needed. This juice and herb infused mixture can be used to make nice turkey gravy after the turkey is done cooking.

The typical turkey breast cooking times for thawed turkey breast at 325 to 350 degrees in a conventional oven are:

* 2 to 3 pounds – 1.5 to 2 hours

* 4 to 6 pounds – 2.5 to 3 hours

* 7 to 8 pounds – 3 to 4 hours

It is perfectly safe to take your turkey breast directly from the freezer and cook it in the oven, without thawing. Just make sure to remove the neck and giblets first.

This will increase the the turkey breast cooking time by approximately fifty percent.

* Place your frozen turkey breast in a shallow roasting pan

* Place one inch of water in the bottom of the pan to keep your turkey moist and tender

* Brush the turkey breast lightly with oil, and cover liberally with your favorite herbs, spices, or seasonings.

Place a tent of aluminum foil over the turkey to hold in heat for even cooking, remove the aluminum foil during the last hour and a half of cooking for a nice golden brown color.

The typical turkey breast cooking times for a frozen turkey breast at 325 to 350 degrees in a conventional oven are:

* 2 to 3 pounds – 3 to 4 hours

* 4 to 6 pounds – 5 to 6 hours

* 7 to 8 pounds- 6 to 8 hours

It is important to cook your turkey breast at 325 to 350 degrees to make sure that it doesn’t dry out, and to maintain a safe internal temperature in the meat.

The best way to check for doneness is to use a meat thermometer. The minimum safe internal temperature is 165 degrees. If you pierce the breast with a fork, the juices should run clear.

If you use a convection oven it will reduce the turkey breast cooking times above by approximately 25 percent. To be safe use a meat thermometer to test for doneness

Following these easy tips will ensure that you have a delectable meal that everyone will be raving about.