My broiler does not sear or brown suficiently. I've had two DCS trained service techs in, the first replaced the thermostat, but the broiler still under-performed. The second tech brought a thermometer and delcared the broiler was performing as designed as it reached 560 degrees fahrenheit. I was told by a DCS engineer that this self-cleaning all gas model has a design flaw, because the broiler is covered with glass. Do you have any suggestions?
You might try covering the glass areas ( such as the door ) with tin foil... Hope that helps...
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8-15-08
highendfix, thank you for your suggestion. Unfortunately the DCS instruction manual prohibits using any aluminum foil on the actual surfaces of the oven while broiling, i.e. the racks, or the oven door.
I've owned a DCS RGTC-305 since 2007. The broiler never seared properly. I went to the DCS kitchen in Organe County with several steaks, and pork chops, and demonstrated to the staff that the broiler was not searing. They shrugged their shoulders and said there was nothing they could do. An engineer working there at the time told me it was a design flaw, and that the electric stove seared meat better. I am thrilled to have spend $5,000.00 on a stove whose ignitors burn out regularly and that does not broil worth anything. I'll console myself with the cooktop which is satisfactory.
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