DCS 30 inch Benutzerhandbuch

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

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.

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

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.