DCS 30 inch - Manual (Page 21)

OVEN USE
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, steaks, chops
and hamburger, would be broiled on rack position 1.
If top browning casseroles or bread the thickness of
the food would indicate the rack position. The
casseroles would typically be browned on rack posi-
tion 2 or 3 and the bread on rack position 1. (see p.7
for Rack position illustrati
on)
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
for 150ºF. Be sure the food is tightly wrapped in foil.
Thaw the food just enough to handle it. Cook immediate-
ly. 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 Oven Temperature
Beef
Rare 150º - 155ºF
Medium 155º - 170ºF
Well Done 170º - 180ºF
Bacon 200º - 225ºF
Biscuits and Muffins (covered) 170º - 185ºF
Casserole (covered) 170º - 200ºF
Fish and Seafood 170º - 200ºF
French Fried Foods 200º - 225ºF
Gravy or Cream Sauces (covered) 170º - 180ºF
Lamb and Veal Roasts 170º - 200ºF
Pancakes and Waffles (covered) 200º - 225ºF
Potatoes
Baked 200ºF
Mashed (covered) 170º - 185ºF
Pies and Pastries 170ºF
Pizza (covered) 225ºF
Pork 170º - 200ºF
Poultry (covered) 170º - 200ºF
Vegetables (covered) 170º - 175ºF
SUGGESTED TEMPERATURES TO
KEEP FOOD HOT
FOOD SAFETY
According to the United States Department of
Agriculture you should not hold foods at tem-
peratures between 40ºF to 140ºF for longer
than 2 hours.
TO USE THE OVEN FOR SLOW
COOKING OR LOW TEMPERATURES
OVEN RACK POSITION
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