Fisher & Paykel DCS RGS Series Service Manual page 87

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 fl ow into the bottom of the pan,
keeping it away from the intense heat of the infrared broiler
burner. This helps to minimize the smoking and spattering
of the grease.
HIGH ALTITUDE BAKING
Recipes and baking times vary if you are baking at a high
altitude. For accurate information write to the Agriculture
Extension Service, Colorado State University, Fort Collins,
Colorado 80521. Specify the type of information and the
baking mode (convection bake or bake) you need, i.e., cakes,
cookies, breads, etc. There may be a cost for the bulletins.
USING THE OVEN FOR SLOW COOKING OR
LOW TEMPERATURES
The oven can be used to keep hot food hot, to dehydrate
food, to warm plates, for slow cooking (as in a crock pot),
and to defrost foods.
You can keep hot, cooked food at serving temperature. Set
the oven to the temperature suggested in the chart. Rare
meat must be eaten when it is removed from the oven, as
it continues cooking from its own heat.
• To keep food moist, it must be covered with aluminum
foil or a lid.
• To dehydrate food, follow suggestions in a recipe.
• To warm plates, check with the dishware manufacturer
for the recommended temperature.
• To use the oven as a slow cooker set the oven control
knob to 225ºF, place the food in the oven in a pan with a
tight fi tting lid. Follow recipes for this type of cooking.
USE AND CARE
OVEN USE
• To thaw uncooked frozen food, set the oven control knob
to "warm. " Be sure the food is tightly wrapped in foil. Thaw
the food just enough to handle it. Cook immediately. Do
not refreeze.
• To thaw frozen cooked food, set the oven control knob
to 170ºF. Loosen the freezer wrapping.
• Do not use plastic wrap or wax paper in the oven.
FOOD SAFETY: According to the United States De-
partment of Agriculture you should not hold foods
at temperatures between 40°F to 140°F for longer
than 2 hours.
SUGGESTED TEMPERATURES
TO KEEP FOOD HOT
Food
Beef
Rare
Medium
Well Done
Bacon
Biscuits and Muffi ns (covered)
Casserole (covered)
Fish and Seafood
French Fried Foods
Gravy or Cream Sauces (covered)
Lamb and Veal Roasts
Pancakes and Waffl es (covered)
Potatoes
Baked
Mashed (covered)
Pies and Pastries
Pizza (covered)
Pork
Poultry (covered)
Vegetables (covered)
86
Oven Temp
150° - 155°F
155° - 170°F
170° - 180°F
200° - 225°F
170° - 185°F
170° - 200º°F
170° - 200°F
200° - 225°F
170° - 180°F
170° - 200°F
200° - 225°F
200°F
170° - 185°F
170°F
225°F
170° - 200°F
170° - 200°F
170° - 175°F