DCS RDU/RDV, RGUC/RGVC Oven cooking guidelines Roasting, Broiling, Proofing dough, Defrosting

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Oven use

Oven cooking guidelines

Roasting

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US CA

Use the broil/roast pan and slotted grid supplied with the range when roasting, elevating the meat on a metal roasting rack. This allows hot air to circulate around the meat, giving a more even browning and a result similar to a rotisserie. A suitable roasting rack can be purchased through your DCS by Fisher & Paykel dealer or Customer Care.

When roasting larger items like a whole turkey, use only the pan and grid for greater stability. Use a meat thermometer to accurately determine the doneness of meat.

Broiling

Always broil with the oven door closed. If you open the oven door to check the food, have it open for as short a time as possible. This is to prevent the control panel from overheating.

Use both the broil/roast pan and slotted grid supplied. The grid helps to reduce smoking and splatter by letting grease drip into the bottom of the pan, away from intense heat. To prevent food sticking, spray the grid with a light coating of non-stick cooking spray.

Use a meat thermometer to accurately determine the doneness of meat.

Choose a suitable shelf position. To ensure that meat is cooked through rather than just browned on the outside, broil thick pieces of meat and poultry on shelf positions 2 or 3. Use shelf position 4 for thinner items that need less cooking time like steaks, chops, or hamburger patties.

When finishing off meals by browning the top under the broiler, use metal or glass-ceramic bakeware. Do not use heatproof glass or eartenware, as these cannot withstand the intense heat of the broiler.

Center the item in the oven, so that it is directly under the broiler.

Proofing dough

Heatproof glass bowls are best for proofing, as you can gauge the increase in size without having to open the oven or remove the cover.

To lock in or increase moisture during proofing, cover the bowl with a damp dish towel.

Defrosting

BAKE

To thaw uncooked frozen food, set the oven mode to BAKE or CONVECTION and set the temperature to WARM . Once thawed, cook the food immediately and do not refreeze.

To prevent liquid from thawing food dripping on the oven floor, be sure any uncooked food is tightly wrapped in foil and/or placed in a container.

For more oven cooking tips, visit our website, www.dcsappliances. com.

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Contents User guide Guide d’utilisation What to do if YOU Smell GAS Contents Safety and warnings Important Safety InstructionsImportant Safety Instructions Important Safety Instructions Important Safety Instructions Models IntroductionRGU/RGV-364GL RGU/RGV-364GD Before you start Illustration only Seasoning the griddle First useConditioning the oven Main oven shelves Oven usePositioning the shelves Secondary oven shelvesWait for the oven to cool down completely To insert the shelves Main OvenTo remove the shelves Guard rail To insert the shelves Secondary Oven 48 models onlyOven modes Activity Oven Mode DescriptionTypical Foods Arrangement Halo Using your oven for baking and roastingUS 16 Oven use Halo RedHaloHalo Unlit Unlit Using your oven for broilingOven use 17 US Halo Orange Halo Unlit Using your oven for proofing dough US 18 Oven use RDU/RDV-48 models Halo RedAll other models Oven use 19 USBaking Oven cooking guidelinesDefrosting Oven cooking guidelines RoastingBroiling Proofing doughRDU/RDV models Main oven Baking chartsRGU/RGV and RGUC/RGVC models Main oven US 24 Cooktop use Using the cooktop burnersCooktop use Guidelines for using the cooktop burnersTo use the grill Using the grillGrill cooking guidelines Using the griddleGriddle cooking chart Range exterior Care and cleaningManual cleaning chart Dry thoroughly with microfiber cloth Oven partsWithout Clean on the oven mode On the oven mode knob This will beNon-self-cleaning ovens those Ignitors Cooktop partsFront Soiling To remove stubborn, ‘baked-on’To remove the oven door Removing and replacing the oven doorTo replace the oven door To replace side racks Removing and replacing the side racksTo remove side racks Replacing the burner parts Replacing the oven light bulb About the Clean cycle Using the Clean cycleTo start a Clean cycle To cancel a Clean cycle Care and cleaning 41 USWhen a Clean cycle has finished Oven TroubleshootingVentilation air coming Troubleshooting 43 USInside the oven during a Incinerated Action Clean cycle Steam coming from oven Moisture from food evaporatingCooktop burners Around the burner There is a power failureSome burners will not Flames do not burn allGrill GriddleProduct details Warranty and serviceBefore you call for service or assistance Contact detailsMise EN Garde Table des matières Consignes de sécurité et mises en garde Consignes DE Sécurité ImportantesRisque de surface brûlante Risque d’empoisonnementConsignes DE Sécurité Importantes Consignes DE Sécurité Importantes Modèles 48 pouces Modèles 30 pouces Modèles 36 poucesAvant de commencer Grille à fentes Assaisonnement de la plaque de cuisson Première utilisationConditionnement du four Grilles du four principal Utilisation du fourPositionnement des grilles Grilles du four secondaireAttendez que le four soit complètement refroidi Pour insérer les grilles Four PrincipalPour retirer les grilles Butée de sûreté Rail de protectionDu rayon latéral Cuisson Modes d’utilisation du fourAliments Types Agencement AI-JE Besoin DE HaloHalo Éteint éteint US 64 Utilisation du fourUtiliser votre four pour cuire et rôtir Halo RougeUtiliser votre four pour griller Utilisation du four 65 USHalo Éteint US 66 Utilisation du fourModèles RDU/RDV-48 Halo Rouge Tous les autres modèles Utilisation du four 67 USUtiliser votre four pour la fermentation de la pâte Cuisson Directives de cuisson au fourDécongeler Directives de cuisson au four RôtiCuisson au gril Fermentation de la pâteTableaux de cuisson Modèles RDU/RDV four principalModèles RGU/RGV et RGUC/RGVC four principal Utilisation des brûleurs US 72 Utiliser la table de cuissonDirectives d’utilisation des brûleurs Utiliser la table de cuissonPour utiliser le gril de cuisson Utilisation du gril de cuissonTableau de cuisson sur la plaque Utilisation de la plaque de cuissonDirectives de cuisson sur le gril de cuisson Extérieur de la cuisinière Entretien et nettoyageTableau de nettoyage manuel Séchez à fond avec un chiffon en microfibres Pièces du fourPièces du four Allumeurs Pièces de la table de cuissonAvant Cadre noir du gril 1 et de la plaque de cuisson Pour retirer la porte du four Retrait et remplacement de la porte du fourPour replacer la porte du four Pour replacer les rayons latéraux Retrait et remplacement des rayons latérauxPour retirer les rayons latéraux Remplacement des pièces du brûleur Remplacement de l’ampoule du four Propos du cycle de nettoyage Utilisation du cycle de nettoyagePour démarrer un cycle de nettoyage US 88 Entretien et nettoyagePour annuler un cycle de nettoyage Entretien et nettoyage 89 USLorsqu’un cycle de nettoyage est terminé Four Dépistage des pannesCuisinière De la vapeur s’échappeDes évents d’aération Du four à l’arrière de laBrûleur de la table de cuisson Le tour du capuchon de Certains brûleurs ne’allument pas Les flammes ne font pasPoignée du gril Plaque de cuissonInformations sur le produit Garantie et réparationDétails de contact Page Page US CA