DCS RGSC-305WT Rack Position, Convection Broil, Regular Broil, Oven Use, Preheating, for broiling

OVEN USE

Decide if you are going to use BROIL or CONVECTION BROIL. If you are going to use regular broil push the Broil button (located on the Control Panel) and turn the Oven Control knob to “BROIL”. To use Convection Broil push the Convection Broil button (located on the Control Panel) and turn the Oven Control knob to “BROIL”. The burner will ignite after the gas reaches the burner. The “oven on”indicator light will come on to let you know that the broiler is currently on. During the broiling process, the infra-red burner produces such an intense heat that the burner will cycle on and off to maintain an efficient yet safe interior cooking environment.

The HEATING indicator light on the valve panel cycles on and off with burner to let the user know when the burner is lit. This cycling process is used to evenly distribute and safely control the intense heat that the broil burner produces. The cycling feature prevents the burner from producing range-damaging heat.

Rack Position

The rack position depends on the type and thickness of the food. Thick pieces of meat or poultry (1” or more) would typically be broiled or convection broiled on rack position 3. Steaks, chops and hamburger would typically be broiled on rack position 4. If top browning casseroles or bread, the thickness of the food would indicate the rack position. Casseroles and bread would typically be browned on rack position 2 (see instructions below for more information).

Preheating

For best broiler performance, preheating for 10 minutes improves searing of the food’s outside layer, seals in natural juices and flavors, gives a more even cooking pattern, and takes less time to cook.

Convection Broil

Convection Broil is cooking by intense infrared radiant heat supplied by the broil burner while a fan at the back of the oven circulates hot air in a continuous pattern around the food. Convection broil cooks the food with better results for thicker cuts of meat. The meat sears on the outside and retains more juices and natural flavor inside with less shrinkage.

Foods Suitable for Convection Broiling:	rack position (same positions
	for broiling)
Thicker Cuts of Meat (1” or more)	#3
Thicker, Irregular-sized Pieces of Poultry (1” or more)	#2 or #3
Thicker Pieces of Fish (1” or more)	#3
Top Browning: Casseroles and Breads	#2 or #3

Regular Broil

Broil is cooking by intense infrared radiant heat supplied by the broil burner located at the top of the oven.

Foods Suitable for Broiling:	rack position
Appetizers	#3 or #4
Meats, Poultry, Fish (under 1”)	#4
Top Browning: Casseroles and Breads	#2 or #3

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