Fisher & Paykel DCS RGS Series Service Manual page 86

Foods Suitable For Broil
• Top Browning: Casseroles & Breads
• Appetizers • Meats • Poultry • Fish
Setting The Oven For Broiling
Turn the control knob clockwise to the broil setting.
BROIL
450 º
Screen should
be glowing red
Preheating
The broiler does not need to be preheated for most broil-
ing. To increase browning or for very thin food, preheat the
broiler 5 to 8 minutes.
To Get The Best Results
• Defrost the food before starting to cook.
• 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 diffi cult 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 (fi let of
fi sh, ham slices, etc.) Liver slices must be turned over.
USE AND CARE
OVEN USE
OFF
150 º
300 º
Flame should be
approximately 1/8"
thick and blue
• When top browning, use metal or glass-ceramic bake-
ware. DO NOT use heatproof glass or pottery as this type
of glassware cannot withstand the intense heat of the
broiler burner.
• The broiler pan should be placed all the way to the back
of the oven and centered on the oven rack.
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.
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. Do not use the convec-
tion fan in the broil mode.
Broil Rack Position
The rack position depends on the type and thickness of
the food. Thick pieces of meat or poultry would typically
be broiled on rack position 2; steaks, chops and hamburger,
would be broiled on rack position 3. If top browning casse-
roles or bread, the thickness of the food would indicate the
rack position. The casseroles would typically be browned on
rack position 1 or 2 and the bread on rack position 3.
Using A Meat Thermometer To 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 fi rst side to 90∞F for rare meat.
Cook the fi rst side to 100∞F for medium to well done. Cook
the second side to the desired degree for the doneness you
want; 135∞F to 140∞F for rare, 150∞F to 155∞F for medium,
and 160∞F to 165∞F for well done. If you are cooking pork,
cook it to 170∞F.
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