DCS RGSC-305SS, RGSC-305BK, RGSC-305WT manual Oven Use, To Get the Best Results

OVEN USE

NOTE: The broiler pan for both broiling and convection broiling should be placed all the way to the back of the oven and centered on the rack for best results.

Using a Meat Thermometer to Broil and Convection Broil

To accurately determine the doneness of a thick steak or chop (1-1/2 inches thick or more), use a meat thermometer. 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, 140ºF to 145ºF for rare, and 150ºF to 155ºF for medium and 160ºF to 165ºF for well done. If you are cooking pork, cook to 160ºF.

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 slotted 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.

To Get the Best Results

Defrost the food before starting to cook.

Put food on broiler pan, center and push broiler pan to the very back of oven rack.

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.

Use a two-piece broil pan. Two-piece broil pans are designed to minimize smoke and spatter. DO NOT cover the slotted grid with aluminum foil. This will catch the grease and could cause a fire.

When top browning use metal or glass-ceramic bakeware. DO NOT use heat-proof glass or pottery as this type of glassware cannot withstand 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.

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