Broiling-Use Of Meat Thermometer; Slow Cooking / Low Temperature Cooking - DCS CS-366 Use And Care Manual

OVEN USE
OVEN RACK POSITION
The rack position depends on the type and thickness of the food. Thick pieces of meat or poultry
wouHd typicaHHy be broiHed on rack position 2; steaks, chops and hamburger, wouHd be broiled on rack
position 3. Hftop browning casseroHes or bread, the thickness of the food wouHd indicate the rack
position. The casseroHes wouHd typicaHHy be browned on rack position 1 or 2 and the bread on rack
position 3.
USING A MEAT THERMOMETER TO BROIL
To accurateHy determine the aloneness of a thick steak or chop (1-1/2 inches thick or more), use a meat
thermometer. Hnsert the point of the thermometer into the side of the meat to the center. Cook the
first side to 90°F for rare meat. Cook the first side to 100°F for medium to well done. Cook the second
side to the desired degree for the aloneness you want, 135°F to HO°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 to 170°F. 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 infrared broiler burner. This helps to minimize the
smoking and spattering of the grease.
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 225°F, place the food in the oven in
a pan with a tight fitting lid. Follow recipes for this type of cooking.
[] To thaw uncooked frozen food, set the oven control knob to "warm" Be sure the food is tightly
wrapped in foil. Thaw the food lust enough to handle it. Cook immediately. Do not refreeze.
[] To thaw frozen cooked food, set the oven control knob to 170°F. Loosen the freezer wrapping.
[] Do not use plastic wrap or wax paper in the oven.
FOOD SAFETY: According to the United States Department of Agriculture you should not
hold foods at temperatures between 40°F to 140°F for longer than 2 hours°
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