DCS I RGSC-305BK - Manual (Page 21)

Oven Use
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OVEN 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 3 (see page 15 for more information).
USING A MEAT THERMOMETER TO BROIL AND CONVECTION 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 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, 140ºF to 145ºF for rare, and 150ºF to
155ºF for medium and 160ºF to 165ºF for well done. If you are cooking pork, cook to 160ºF.
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 infra-red broiler burner.This helps to
minimize the smoking and spattering of the grease.
TO USE 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 temperature for the recommended.
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 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 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 Department of Agriculture you should not hold foods at
temperatures between 40ºF to 140ºF for longer than 2 hours.