Rack Position; Preheating; Convection Broil; Regular Broil - DCS RGSC-305SS Manuel D'utilisation Et D'entretien

Decide if you are going to use BROIL or CONVECTION BROIL. If you are going to use regular broil
push the Broil button (located on the Control Panel) and turn the Oven Control knob to "BROIL" .
To use Convection Broil push the Convection Broil button (located on the Control Panel) and
turn the Oven Control knob to "BROIL" . 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.
The HEATING indicator light on the valve panel cycles on and off with burner to let the user
know when the burner is lit. This cycling process is used to evenly distribute and safely control
the intense heat that the broil burner produces. The cycling feature prevents the burner from
producing range-damaging heat.

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 2 (see instructions below for more information).

Preheating

For best broiler performance, preheating for 10 minutes improves searing of the food's outside
layer, seals in natural juices and flavors, gives a more even cooking pattern, and takes less time
to cook.

Convection Broil

Convection Broil is cooking by intense infrared radiant heat supplied by the broil burner while a
fan at the back of the oven circulates hot air in a continuous pattern around the food.
Convection broil cooks the food with better results for thicker cuts of meat. The meat sears on
the outside and retains more juices and natural flavor inside with less shrinkage.
Foods Suitable for Convection Broiling:
Thicker Cuts of Meat (1" or more)
Thicker, Irregular-sized Pieces of Poultry (1" or more)
Thicker Pieces of Fish (1" or more)
Top Browning: Casseroles and Breads

Regular Broil

Broil is cooking by intense infrared radiant heat supplied by the broil burner located at the top
of the oven.
Foods Suitable for Broiling:
Appetizers
Meats, Poultry, Fish (under 1")
Top Browning: Casseroles and Breads
OVEN USE
rack position (same positions
for broiling)
#3
#2 or #3
#3
#2 or #3
rack position
#3 or #4
#4
#2 or #3
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