Broil To SET the Ovens for Broiling | DCS 30 inch, 48 inch, 36 inch

OVEN USE

BROIL

TO SET THE OVENS FOR BROILING

When the "Broil" selector button is pressed you will hear a cooling fan begin to operate and feel an air current above the oven door. This air current serves to keep the control area above the oven cooler during open door broiling. The cooling fan must be running for the broiler to operate. Never open door broil with children nearby. See "Safety Practices".

12” Proofing Oven:

OFF BAKE BROIL PROOF

OVEN ON

HEATING

27” and 24” Main Oven:

CONV.

OFF BAKE BAKE BROIL CLEAN

OVEN ON

THERMOSTAT DIAL

HEATING

DOOR LOCKED

PREHEATING

The broiler does not need to be preheated for most broiling. However, fast cooking foods such as thin strips of meat or fish may require a short preheating period of 2 to 3 minutes to allow the food surface to brown in the same time the food takes to be cooked throughout.

TO GET THE BEST RESULTS

•Defrost the food before starting to cook.

•Leave the door ajar at the broil stop

( * NOTE- If the door is closed during broiling, the oven cavity may get hot enough

to cycle the broil element on and off, producing food that tastes baked/roasted instead of broiled.)

•Set a minute timer for the minimum time to check the food.

Steaks should be at least one inch thick, if a rare doneness is desired. It is difficult to get rare with meat that is thinner, or to get a nice brown piece of meat.

•After half the total cooking time turn the food over only once. It is not necessary to turn over thin foods (fillet of fish, ham slices, etc.). Liver slices must be turned over.

•When top browning use metal or glass-ceramic bakeware. DO NOT use heat-proof glass or pot- tery as this type of glassware cannot with stand the intense heat of the broiler burner.

NOTE: You cannot use the broiler burner and the bake burner at the same time. When one is on, the other cannot be turned on.

USING A MEAT THERMOMETER TO BROIL

To accurately determine the doneness of a thick steak or chop (1ﬁ inches thick or more), use a meat ther- mometer. Insert the point of the thermometer into the side of the meat to the center. Cook the first side to 90ºF for rare meat. Cook the first side to 100ºF for medium to well done. Cook the second side to the desired degree for the doneness you want, 135º F to 140ºF for rare, and 150ºF to 155ºF for medium and 160ºF to 165ºF for well done. If you are cooking pork, cook to 170ºF.

A large two-piece broil pan comes with your new range. When you are broiling, always use both pieces. Do not cover the grid with aluminum foil. This slot- ted grid allows the grease drippings to flow into the bottom of the pan keeping it away from the intense heat of the infra-red broiler burner. This helps to minimize the smoking and spattering of the grease.

NOTE: When the oven is used for an extended period of time at a high temperature, the cooling blower may turn on. This is normal. The cooling blower will also operate during Broil and the Self-Cleaning cycle. If the blower is not running during these modes, do not use the oven. Call a qualified appliance technician to repair the unit.

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.

DCS 30 inch, 48 inch Broil To SET the Ovens for Broiling, Using a Meat Thermometer to Broil

Models: 30 inch 36 inch 48 inch