Rack Position; Preheating; Convection Broil; Regular Broil - DCS RGSC-305BK Use And Care Manual

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"Bf!OiL'[
To use Convection Broil push the Convection Broil button (located on the Control Panel) and
turn the Oven Control knob to "BROiL':The burner wiii ignite after the gas reaches the burner.
The"oven on"indicator light wiii 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 wiii
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 [it.Thb 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 performonce, preheoting for l O minutes improves seating of the food's outside
/aver, s eolsin noturol juices ond flovors, giveso more even cooking pottem, ond tokeslesstime
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 Suitobte for Convection Broiling:
Thicker Cuts of Meat (1 "or more)
Thicker, Irregular-sized Pieces of Poultry (1 "or more)
Thicker Pieces of Fish (1"or more)
Top Browning: Casseroles and Breads
rock position (some positions
for broiling)
#3
#2 or #3
#3
#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 Suitobte for Broiling:
Appetizers
Meats, Poultry, Fish (under 1")
Top Browning: Casseroles and Breads
rock position
#3 or #4
#4
#2 or #3
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