DCS 30 inch - Manual (Page 20)

OVEN USE
When the "Broil" selector button is pressed you will
hear a cooling fan begin to operate and feel an air
current above the oven door. This air current serves
to keep the control area above the oven cooler during
open door broiling. The cooling fan must be running
for the broiler to operate. Never open door broil with
children nearby. See "Safety Practices".
The broiler does not need to be preheated for most
broiling. However, fast cooking foods such as thin
strips of meat or fish may require a short preheating
period of 2 to 3 minutes to allow the food surface to
brown in the same time the food takes to be cooked
throughout.
• Defrost the food before starting to cook.
• Leave the door ajar at the broil stop
( * NOTE- If the door is closed during
broiling, the oven cavity may get hot enough
to cycle the broil element on and off,
producing food that tastes baked/roasted
instead of broiled.)
• 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 (fillet 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 pot-
tery as this type of glassware cannot with stand
the intense heat of the broiler burner.
To accurately determine the doneness of a thick steak
or chop (1fi inches thick or more), use a meat ther-
mometer. 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, 135º F
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 slot-
ted 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.
NOTE: When the oven is used for an extended period
of time at a high temperature, the cooling blower may
turn on. This is normal. The cooling blower will also
operate during Broil and the Self-Cleaning cycle. If the
blower is not running during these modes, do not use
the oven. Call a qualified appliance technician to
repair the unit.
USING A MEAT THERMOMETER TO
BROIL
NOTE: You cannot use the broiler burner and the
bake burner at the same time. When one is on, the
other cannot be turned on.
TO GET THE BEST RESULTS
PREHEATING
OFF BAKE
CONV.
BAKE
BROIL
OVEN ON
THERMOSTAT DIAL
CLEAN
HEATING
DOOR LOCKED
27” and 24” Main Oven:
OFF BAKE BROIL PROOF
OVEN ON HEATING
12” Proofing Oven:
TO SET THE OVENS FOR BROILING
BROIL
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