Broiling - DCS RGB-305 Use And Care Manual

OVEN USE
BROIL
Broiling is cooking by intense heat 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
■
Appetizers
Setting the Oven for Broiling
Turn the Oven Control knob to "BROIL" (Fig. 11). The burner will ignite
after the gas reaches the burner. During the broiling process, the burner
produces such an intense heat that the burner will cycle on and off to
maintain an efficient yet safe interior cooking environment. 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
thermometer. Insert the point of the thermometer into the side of the meat to the center. Cook the first side to
90 º F for rare meat. Cook the first side to 100 º F for medium to well done. Cook the second side to the desired
degree for the doneness you want, 135 º F to 140 º F for rare, and 150 º F to 155 º F for medium and 160 º F to 165 º F
for well done. If you are cooking pork, cook to 160 º 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.
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.
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 difficult 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 (filet of
fish, ham slices, etc.). Liver slices must be turned over.
■
When top browning, use metal or glass-ceramic bakeware. DO NOT use heat-proof glass or pottery as this type
of glassware cannot withstand the intense heat of the broiler burner.
■
Meats
■ ■
Poultry Fish
Fig. 11
17