DCS WODV230 User Manual page 12

BROILING
This is a healthier alternative to frying.
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Always broil with the oven door completely shut.
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If you use glass or ceramic pans, be sure they can withstand the high temperatures of
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broiling.
To avoid piercing the meat and letting juices escape, use tongs or a spatula to turn the
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meat halfway through cooking.
Brush meat with a little oil to help keep the meat moist during cooking. Alternatively
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marinate the meat before broiling (but be aware that some marinades may burn easily).
Where possible broil cuts of meat of a similar thickness at the same time. This will
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ensure even cooking.
Always keep a close watch on your food while broiling to avoid charring or burning.
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The three-piece broil/roast system provided with your oven (consisting of the pan, grid
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and rack) has been designed to reduce splatter and smoke, and is therefore ideal for
broiling and roasting. We suggest you place meat on the broil/roast rack (on top of the
pan and grid) to allow hot air to circulate around it. This gives more even browning and
a result similar to a rotisserie.
On occasions, you may want to use only two pieces of the system. For example, when
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roasting a large turkey, use only the pan and grid for greater stability.
Shelf Position Guide
For thinner cuts of meat, toasting or browning foods, use a higher shelf position.
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Thicker cuts of meats should be broiled on lower shelves or at a lower broil setting to
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ensure even cooking.
REHEATING
Use BAKE or CONV BAKE to reheat food.
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BAKE function is particularly good for reheating pastry based items, as the base heat
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will help re-crisp the pastry case.
Always reheat food to piping hot. This reduces the risk of contamination by harmful
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bacteria.
Once hot, use the WARM function to keep the food warm.
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Never reheat food more than once.
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If you wish to finish cooking using the residual heat in the oven
Leave the oven on and reduce the heat to the lowest temperature. Leaving the oven on
will decrease the risk of condensation forming (condensation may cause damage to the
oven cavity and surrounding cabinetry).
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COOKING GUIDE