Broiling - DCS RGT-305 Use And Care Manual

OVEN USE
setting the 24" & 27" oven for Baking
The "ovEN oN" light turns on.
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The "HEATING" light turns on.
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once the "HEATING" light cycles off the first time, the oven "REAdY" light will come "on" after the oven is pre-
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heated. As the oven cools, the "REAdY" light will go out and the "HEATING" light will come back on. This process
repeats when heat is needed.
The "ovEN oN" light remains on until the Thermostat has been turned to the "oFF" position.
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bROIl
Broiling is cooking by intense infrared radiation supplied by the broil burner located at the top of the oven. Place
the broil pan in the center of the rack for best results.
CAUTION:
pay special attention when setting the oven Control knob on "BroiL". if you
set the knob past the "BroiL" setting, the burner will not ignite.
foods suitable for Broil
Top Browning: Casseroles, Breads
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Appetizers
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setting the oven for Broiling
Turn the oven Control knob to "BRoIl" (Fig. 14). The burner will ignite after
the gas reaches the burner. The "oven on" indicator light will 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 will cycle on and off to maintain an efficient yet safe
interior cooking environment. This cycling process is indicated by the turning on and off of the HEATING and
REAdY indicator lights on the valve panel. All broiling must be done with the oven door closed. This will insure
the best in cooking performance while maintaining a cool exterior surface for comfortable use. When checking
the doneness of food while broiling, leave the door open only long enough to check temperature or determine
degree of doneness. Close door immediately after checking the food.
preheating
The broiler does not need to be preheated for most broiling. To increase browning or for very thin food, preheat
the broiler 5 to 8 minutes.
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 thermom-
eter. Insert the point of the thermometer into the side of the meat to the center. Cook the first side to 90ºF for
rare meat. Cook the first side to 100ºF for medium to well done. Cook the second side to the desired degree for
the doneness you want, 135ºF to 140ºF for rare, and 150ºF to 155ºF for medium and 160ºF to 165ºF for well done.
If you are cooking pork, cook to 170ºF. 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.
Broiling 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 or 3. steaks, chops and hamburger would be broiled on rack position 4 (top rack)
for thinner pieces and position 3 for thicker ones. If top browning casseroles or bread the thickness of the food
would indicate the rack position. Casseroles would typically be browned on rack position 2 or 3 and bread on
rack position 3.
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Meats poultry
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fish
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fig. 14