OVEN USE

OVEN COOKING ELEMENTS

Your new professional Dual Fuel range is equipped with bake and broil cooking elements. The 27” oven bakes at 6,000 Watts while the 27” and 24” oven broils at 4,000 Watts. On the (RD 304 models) the 24” oven bakes at 3,000 watts. The 12” proofing oven (RD 48 models only) bakes at 3,700 Watts and broils at 3,600 Watts.

OVEN

Your 27” and 24” (on RD304 Models) new oven (single or right side) can be used in three cooking modes; convection bake, regular bake or broil. To help you decide which way to cook your food read this information first. Remember this is a new oven and the thermostat has been checked for accuracy. Your old oven may have had a thermostat that over the years got a little hot or a little cold. Check your recipes for the correct time and temperature. Use caution when using your old ovens time or temperature. You may have been compensating for your old oven being out of calibration.

Models DCS RD 484 GG, DCS RD 486 GL and DCS RD 486 GD have two ovens. The 27” oven on the right side can be used for standard baking, fan assisted convec- tion baking, and broiling. It is also self-cleaning. The 12” oven on the left side, can be used for standard baking, broiling, and proofing baked goods. It is also ideal for bak- ing small amounts of food when you don’t want to heat the large oven.

CONVECTION BAKING

Convection Baking is baking using the fan at the back of the oven for circulating the hot air in a continuous pattern around the food. This circulating hot air heats and browns the surface of the food more effectively than in a standard oven. This allows most foods to be cooked at lower oven temperatures or in less time, if baked at the regular tem- perature. The air is recirculated and reheated. Uncovered, longer cooking foods such as large pieces of meat or other foods that can be cooked in low sided baking utensils or air leavened foods, are where you will see the most savings in cooking time. Using multiple racks (3) at the same time will achieve a good time saving, as you can cook more food at the same time. The number of recipes requiring preheat- ing of the oven is reduced considerably because the heat reaches the food faster as the hot air circulates around the food.

Foods Suitable to Cook by Convection

Air Leavened Foods (Angel Food Cake, soufflés, cream puffs, meringue shells)

Appetizers Breads Main Dishes

Oven Meals (1 to 3 racks) Cookies

Poultry

Roasts

REGULAR BAKING

Bake is baking with hot air; there is no fan. The air move- ment comes from natural convection - as the air heats, it moves to the top of the oven. This oven mode is the same as you have been using for baking on one or two racks.

Foods Suitable to Cook by Bake

Appetizers

Pies, Cakes

Breads

Desserts

Main Dishes

Oven Meals (1 to 2 racks)

Poultry

Roasts

BROIL

Broiling is cooking by intense infrared radiation supplied by the broil burner element located at the top of the oven. Since broiling is cooking by radiant heat it is not necessary to use the convection fan in the broil mode.

Foods Suitable to Cook by Broil

Appetizers

Meats, Poultry, Fish

Top Browning: Casseroles, Breads

15

Page 15 Page 17
Page 16
Image 16
DCS 36 inch, 48 inch, 30 inch warranty Oven USE, Oven Cooking Elements
Page 15 Page 17

30 inch, 36 inch, 48 inch specifications

DCS is a renowned brand known for its high-performance cooking appliances, particularly outdoor grills and kitchen ranges. Among its popular offerings are the DCS 48-inch, 36-inch, and 30-inch ranges, which are designed to meet the diverse needs of home chefs and culinary enthusiasts. Each model is packed with innovative features, cutting-edge technologies, and distinctive characteristics.

The DCS 48-inch range stands out with its impressive cooking capacity. It typically includes four powerful burners that can deliver up to 25,000 BTUs, allowing for quick heating and accurate temperature control. Additionally, this model often incorporates a dual-fuel option, combining a gas cooktop and an electric oven. This flexibility ensures that users can achieve perfect results whether they're searing, baking, or roasting. The DCS 48-inch range also boasts a convenient built-in infrared broiler that enhances cooking versatility, allowing for restaurant-quality finishing on meats and vegetables.

The 36-inch version offers a slightly more compact design without compromising performance. It usually features three high-power burners paired with an optional griddle or a grill for added versatility. The rugged stainless-steel construction not only provides durability but also adds a touch of sophistication to any kitchen. The 36-inch range often comes equipped with premium features such as continuous cast-iron grates, which offer a stable cooking surface for pots and pans, and precise controls for optimal cooking results.

For those seeking a more space-efficient option, the DCS 30-inch range is ideal. It retains the quality and technology of its larger counterparts while fitting into smaller kitchen layouts. Typically equipped with two powerful burners, this model is perfect for small households or urban dwellings. Despite its size, the DCS 30-inch range often includes a spacious oven with multiple rack configurations, providing ample cooking space for everyday meals.

All DCS ranges incorporate advanced technologies focusing on performance and user-friendliness. Features like the Smart Oven Technology allow for precise temperature control and even heat distribution, ensuring consistent cooking results. Moreover, easy-to-clean surfaces make maintenance a breeze, allowing chefs to spend more time cooking and less time cleaning.

Overall, DCS offers a range of cooking appliances with unique features tailored to different cooking styles and kitchen sizes. With their commitment to quality craftsmanship and innovative technology, DCS ranges are a top choice for discerning chefs and home cooks alike.
Top Page Image Contents