Results 1 to 2 of 2

Thread: Using Commercial Range, Cookware, Tempatures, Methods

  1. 10-26-2010, 12:54 PM #1
    PaulaJean
    PaulaJean is offline Assistant Cook
    Join Date
    Oct 2010
    Location
    Phoenix, Desert Hills
    Posts
    1

    Default Using Commercial Range, Cookware, Tempatures, Methods

    I recently purchased a DCS range. I thought I had some ok pots and pans. But I seem to have to watch everything closely or I'll burn it. I'm on the hook to cook this years turkey. The oven has a convection mode. Anyone out there have some advise for those of us just starting out with these new high powered ranges.
    Reply With Quote Reply With Quote
  2. 10-27-2010, 12:38 AM #2
    Cook4U
    Cook4U is offline Senior Cook
    Join Date
    Mar 2010
    Posts
    269

    Default

    Wow! That's great! Can we view some pictures of your range? Thanks!
    Reply With Quote Reply With Quote
« Chef's knife | Research from the experienced! »

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •  

Forum Rules


1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 32