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The Professional RGS Range And Gas Cooktop Use and Care Guide MODELS: RGS-305 RGS-366 RGS-364GL RGS-364GD RGS-484GG RGS-485GD RGS-486GL RGS-486GD CS-366 CS-364GL CS-364GD CS-484GG CS-485GD CS-486GL CS-486GD A MESSAGE TO OUR CUSTOMERS Thank you for selecting this DCS Professional Gas Range or Professional Cooktop. Because of this appliance's unique features we have developed this Use and Care Guide. It contains valuable information on how to properly operate and maintain your new appliance for years of safe and enjoyable cooking. To help serve you better, please fill out and submit your Ownership Registration Card by visiting our website at www.dcsappliances.com and selecting "Customer Service" on the home page and then select "Ownership Registration" or submit the enclosed Ownership Registration Card to the address below. In addition, keep this guide handy, as it will help answer questions that may arise as you use your new appliance. For your convenience,product questions can be answered by a DCS Customer Care Representative by phone: 1-888-281-5698, email: support@dcsappliances.com, or by mail: Fisher & Paykel Appliances, Inc. Attention: DCS Customer Care 5900 Skylab Road Huntington Beach, CA 92647 WARNING If the information in this manual is not followed exactly, a fire or explosion may result causing property damage, personal injury or death. To reduce the risk of injury to persons in the event of a rangetop grease fire, observe the following: Turn burner off first. Smother flames with a close-fitting lid, cookie sheet, or metal tray. Be careful to prevent burns. If the flames do not go out immediately evacuate and call the fire department. Never pick up a flaming pan - you may be burned. DO NOT USE WATER, including wet dishcloths or towels - a violent steam explosion will result. Use an extinguisher ONLY if: You know you have a Class ABC extinguisher, and you already know how to operate it. The fire is small and contained in the area where it started. The fire department is being called. You can fight the fire with your back to an exit. WARNING Do not store or use gasoline or other flammable vapors and liquids in the vicinity of this or any other appliance. FOR YOUR SAFETY IF YOU SMELL GAS: Do not try to light any appliance. Do not touch any electrical switch; do not use any phone in your building. Immediately call your gas supplier from a neighbor's phone. Follow the gas upplier's instructions. If you cannot reach your gas supplier, call the fire department. Installation and service must be performed by a qualified installer, service agency or the gas supplier. PLEASE RETAIN THIS MANUAL FOR FUTURE REFERENCE. 1 TABLE OF CONTENTS SAFETY PRACTICES......................................................................................................................................................3-5 MODEL IDENTIFICATION.........................................................................................................................................6-7 BEFORE USING YOUR APPLIANCE ...................................................................................................................8-9 COOKTOP USE ............................................................................................................................................................10-13 Burner Use . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .10 Burner Efficiency and Flame Characteristics . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .11 Wok Ring . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .12-13 GRILL USE.......................................................................................................................................................................13-14 GRIDDLE USE...............................................................................................................................................................15-16 OVEN USE.......................................................................................................................................................................16-22 Regular Baking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .17-18 Convection Baking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .18-19 Broiling . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .19-20 High Altitude Baking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .20 Slow Cooking / Low Temperature Cooking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .21 CARE AND MAINTENANCE ...............................................................................................................................22-27 Cleaning Range, Cooktop and Burners . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .22-24 Oven and Door Interior . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .25 Oven Light Bulb Replacement . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .26 PARTS LIST............................................................................................................................................................................27 HOW TO OBTAIN SERVICE........................................................................................................................................28 WARRANTY..........................................................................................................................................................................29 2 SAFETY PRACTICES AND PRECAUTIONS When properly cared for, your new DCS Appliance is designed to be a safe, reliable cooking appliance. When using this restaurant caliber appliance, use it with extreme care, as this type of appliance provides intense heat and can increase the accident potential. Basic safety precautions must be followed when using kitchen appliances, including the following: Read this Use and Care Manual thoroughly before using your new appliance. This will help to reduce the risk of fire, electric shock, or injury to persons. Begin by insuring proper installation and servicing. Follow the installation instructions which came with this appliance. Be sure to have a qualified technician install and ground this appliance before using. Have the installer show you where the gas supply shut off valve is located so you will know how and where to turn off the gas to the appliance. If you smell gas, the installer may not have done a proper job of checking for leaks. You can have a small leak and therefore a faint gas smell if the connections are not completely tight. Finding a gas leak is not a "do-it-yourself" procedure. Some leaks can only be found with the burner control in the ON position; for your protection it must be done by a qualified service technician. If by some chance a burner goes out and gas escapes, open a window or a door to let the room air out. Do not attempt to use the appliance or turn any electrical switch on or off until the gas has had time to dissipate. Follow the instructions on page 1,"For Your Safety­ if You Smell Gas" . This appliance has been factory assembled for natural or LP gas. It should be correctly adjusted from the factory for the type of gas that is used. Do not repair or replace any part of this appliance unless it is specifically recommended in this manual. All other servicing should be referred to a qualified technician. Children should not be left alone or unattended in an area where appliances are in use. They should never be allowed to turn knobs, push buttons, sit or stand on any part of an appliance. Children in walkers, or children crawling can be attracted to the round oven door handle and may grab and open the oven door. This can result in injury from the door being pulled open on a child, or severe burns if the oven is in use and hot. WARNING: Do not store items of interest to children above or at the back of any appliance. Children could be seriously injured if they should climb onto the appliance to reach these items. Never store anything in the oven or on the cooktop. Flammable materials can catch fire, plastic items may melt or ignite and other types of items could be ruined. Do not hang articles from any part of the appliance or place anything against the oven. Some fabrics are quite flammable and may catch on fire. If the appliance is near a window be certain the curtains do not blow over or near the cooktop burners; they could catch on fire. Do not use water on grease fires. Turn all burners OFF, then smother fire with a metal lid, baking soda or use a dry chemical or foam-type fire extinguisher. Never let clothing, pot holders, or other flammable materials come in contact with, or get too close to, any burner or burner grate until it has cooled. Fabric may ignite and result in personal injury. Be certain to use only dry pot holders: moist or damp pot holders on hot surfaces may cause burns from steam. Do not use a towel or other bulky or frayed cloth in place of pot holders. Do not let pot holders touch hot burners, or burner grates. 3 SAFETY PRACTICE AND PRECAUTIONS For personal safety, wear proper apparel. Loose fitting garments or hanging sleeves should never be worn while using this appliance. Some synthetic fabrics are highly flammable and should not be worn while cooking. Do not use aluminum foil to line any part of the oven or cooktop. Using a foil liner could result in a fire hazard, or the obstruction of the flow of combustion and ventilation air. Foil is an excellent heat insulator and heat will be trapped underneath it. This trapped heat can upset the cooking performance and can damage the finish of the oven or the cooktop parts. WARNING: This appliance is for cooking. Based on safety considerations, never use the oven or cooktop to warm or heat a room. Also, such use can damage the cooktop or oven parts. When using the cooktop: Do not touch the burner grates or the immediate surrounding area. Areas adjacent to the burners may become hot enough to cause burns. When using the oven: Do not touch the interior surfaces of the oven, the exterior area immediately surrounding the door or the back trim. The drip tray handles directly above the oven door may be hot if the oven has been operated with the door open, or if something has prevented the door from sealing. Always use caution when pulling out the drip trays (GD & GL models only) when the oven has been on, or is currently on. The drip trays get hot when the oven is on. Do not remove drip trays until they are cool. Never leave the cooktop unattended when using high flame settings. When cooking with high flame settings, boil overs may cause smoking and greasy spill overs may ignite. More importantly, if the burner flames are smothered by a severe boil over which effects the igniter, unburned gas will escape into the room. Only certain types of glass, heat-proof glass-ceramic, ceramic, earthen ware, or other glazed utensils are suitable for cooktop use. This type of utensil may break with sudden temperature changes. Use only on low or medium flames settings according to the manufacturer's directions. Do not heat sealed food containers; a build up of pressure may cause the container to burst. During cooking, set the burner control so that the flame heats only the bottom of the pan and does not extend beyond the bottom of the pan. This could heat and/or melt the handles. Also make longer cooking time. Always use utensils that have flat bottoms large enough to cover the burner.The use of undersized utensils will expose a portion of the flame to direct contact and may result in ignition of clothing. To minimize burns, ignition of flammable materials and unintentional spill overs, position handles of utensils inward so they do not extend over adjacent work areas, cooking areas, or the edge of the cooktop. Hold the handle of the pan to prevent movement of the utensil when stirring or turning food. Grease is flammable. Let hot grease cool before attempting to handle it. Avoid letting grease deposits collect around the cooktop burners. Clean after each use or boil over. For proper lighting and performance of the cooktop burners, keep the burner ports clean. It may be necessary to clean these when there is a boil spill or when the burner does not light, even though the electronic igniters click. Do not use the grill for cooking excessively fatty meats or products which promote flare-ups. Do not use cooking utensils on the grill. Clean the cooktop with caution. Avoid steam burns; do not use a wet sponge or cloth to clean the cooktop while it is hot. Some cleaners produce noxious fumes if applied to a hot surface. Follow directions provided by the cleaner manufacturer. 4 SAFETY PRACTICES AND PRECAUTIONS Be sure all the range and/or cooktop controls are turned off and the appliance is cool before using any type of aerosol cleaner on or around the appliance. The chemical that produces the spraying action could, in the presence of heat, ignite or cause metal parts to corrode. Place oven racks in desired position while the oven is cool. If a rack must be moved while the oven is hot, do not let the pot holders contact the hot interior of the oven. Use care when opening the oven door; let hot air or steam escape before removing or replacing foods. Do not rub, damage, move or remove the door gasket. It is essential for a good seal during baking. Wash gasket with hot water only. Clean the ventilator hood and filters above the range or cooktop frequently so grease from cooking vapors does not accumulate on them. Turn the ventilator OFF in case of fire or when intentionally "flaming" liquor or other spirits on the cooktop. The blower, if in operation, could unsafely spread the flames. DO NOT obstruct the flow of combustion or ventilation air to the appliance. Be sure a fresh air supply is available. For safety reasons and to avoid damage to the appliance, never sit, stand, or lean on the oven door or cooking surface. Service should only be done by authorized technicians. Technicians must disconnect the power supply before servicing this appliance. WARNING: California Proposition 65-The burning of gas cooking fuel generates some byproducts which are known by the State of California to cause cancer or reproductive harm. California law requires businesses to warn customers of potential exposure to such substances. To minimize exposure to these substances, always operate this unit according to the instructions contained in this booklet and provide good ventilation to the room when cooking with gas. RECOMMENDATIONS ON HOOK-UP TO GAS SUPPLY: A manual valve must be installed external to the appliance, in an accessible location from the front for the purpose of shutting off the gas supply. The supply line must not protrude beyond the back of the unit. Make sure the gas supply is turned off at the wall valve before connecting the appliance. The gas supply connections should be made by a qualified technician and in accordance with local codes or ordinances. In the absence of a local code, the installation must conform to the National Fuel Gas Code ANSI 223.1-1988, latest edition. NOTE: This product must be installed by a licensed plumber or gas fitter when installed within the Commonwealth of Massachusetts. NOTE: Alternate method of supplying gas (mandatory for the State of Massachusetts) installation into the unit. Installer supplied shut-off valve must be easily accessible inside cabinetry. Gas Supply 5 MODEL IDENTIFICATION 48" RGS RANGE MODELS RGS-484GG RGS-486GL RGS-486GD RGS-485GD 36" RGS RANGE MODELS RGS-366 RGS-364GL RGS-364GD 30" RGS RANGE MODELS OVEN ON HEATING DOOR LOCKED HEATING RGS-305 6 MODEL IDENTIFICATION 48" CS COOKTOP MODELS CS-484GG CS-486GL CS-486GD CS-485GD 36" CS COOKTOP MODELS CS-366 CS-364GL CS-364GD 7 BEFORE USING YOUR APPLIANCE 1) Remove all packaging material instructions (for insulation) from your appliance. If the installer has not set up your appliance, do it now. Check that you have the following items: COOKTOP: Griddle - (RGS-364GD, RGS-486GD, RGS-485GD, and RGS-484GG Models Only) (CS-364GD, CS-486GD, CS-485GD, and CS-484GG Models Only) Grill racks, 2 pieces - (RGS-364GL, RGS-486GL & RGS-484GG Models Only) (CS-364GL, CS-486GL & CS-484GG Models Only) 5 burner head assemblies, burner caps and grates (RGS-305, RGS-485GD, and CS-485GD Models Only) Radiant tray - to hold ceramic rods for grill - (RGS-364GL, RGS-486GL & RGS-484GG Models Only) (CS-364GL, CS-486GL & CS-484GG Models Only) One removable drip tray (griddle and grill models have drip tray liners, for catching grease) 27" & 24" OVEN: Two removable side rails One two-piece broil pan Three oven racks 12" OVEN: Two oven racks Two removable side rails Do not use aluminum foil to cover the oven racks or to line the oven. Heat can be trapped beneath the foil; this can cause damage to the oven and the food may not cook correctly. 2) Before baking or broiling: One at a time, turn the oven and broiler burners on for 20 to 30 minutes each. This burns off the manufacturing oils used by the factory. Turn the oven burner on to 4500 F and the broiler burner on to "BROIL" Turn on the ventilator above your range while these burners are on, as there will be an . odor. 3) Place the oven racks in the proper position before turning on the oven. For correct rack position check your recipe. The most frequently used position is number 2 (the food product must be in the center of the oven for airflow). The rack positions are numbered from the bottom as in the floors of a building. 8 BEFORE USING YOUR APPLIANCE TO INSERT THE OVEN RACKS: 1) Hold the rack with the back safety rail in the up position and towards the rear of the oven. Slip it into the oven so the rack slides are between the rack and the rack guides. 2) As you slide the rack into the oven, tip the front of the rack up slightly, so that the safety stops on the back of the rack clear the rack slides. The safety stops keep the rack from sliding out of the oven when pulled forward. See Fig. 01 Rack slide TO REMOVE OR REPOSITION THE RACKS: 1) Pull the rack forward. 2) Lift the front of the rack up so the safety stops clear the rack slides. 3) Pull the rack forward. Rack guide Safety stop Fig. 01 Rack Positions 4 3 2 1 4 3 2 1 9 COOKTOP USE BURNERS Your new professional gas range is equipped with burners typical of those used in restaurants. These burners are designed for maximum cleanability and controllability. The large cap spreads the simmer heat out to avoid too much heat being concentrated on the center of the pan. The simmer flame is always on when the burner is in use. The burner should never be operated if the cap is not in place. All the cooktop burners have electronic spark ignition to eliminate continuously burning pilots; when the burner is on and the flame is blown out, it will relight. Cap Brass Port Ring Simmer Flame Fig. 02 SIMMERING Your new professional cooktop has exceptionally low simmering capabilities. The large cap serves as a heat diffuser to spread out the heat to avoid having a center hotspot. Keep in mind that because of the high heat capacity of the burner, and the mass of the cast iron burner grates (they retain heat longer than lighter, conventional grates) some foods may continue to cook by retained heat after the burner has been turned off. Should a strong draft or boil over extinguish the simmer flame it will relight automatically as the main burner would. 2 3 1 4 5 RGS-305 COOKTOP SECTION SHOWN ELECTRONIC IGNITERS If a burner does not ignite, listen for the clicking sound. If the igniter is not clicking, TURN OFF THE BURNER. First, clean the electrode. Next, check the circuit breaker for a blown fuse or a tripped circuit breaker. If the igniter still fails to operate, see page 28,"Before Calling For Service" To light the burner . manually, see page 26 "Power Failure" . Burner Location 1 2 3 4 5 Max. Btu/hr 305 Nat 36"/48" Nat* 16,000 17,500 16,000 17,500 17,500 17,500** 16,000 17,500 16,000 17,500 LP 14,000 14,000 14,000 14,000 14,000 Simmer/Low Btu/hr Nat LP 500-1,200 500-1,200 500-1,200 500-1,200 500-1,200 500-1,200 500-1,200 500-1,200 500-1,200 500-1,200 *Note - All burners on 36 & 48 models (except 485 models) rated at 17,500 Btu/hr for Nat. &14,000 Btu/hr for LP. **485 model only. No location #3 on 36 & other 48 models. Igniter (Keep Clean) NOTE: If you are using propane gas, a slight pop or flash may occur at the burner ports a few seconds after the burner has been turned "off" This "extinction . pop" is normal for propane gas. Fig. 03 10 COOKTOP USE BURNER EFFICIENCY AND FLAME CHARACTERISTICS It is necessary to keep the burner ports and the igniters clean for proper lighting and efficient performance of the cooktop burners. The burner flame should burn completely around the burner with no excessive noise or lifting.The flame should be blue in color and stable with no yellow tips. An improper air-gas mixture may cause either a burner flutter or a yellow tipped flame. A technician should adjust the flame. During initial use, foreign particles in the gas line, or dust in the air around the appliance may cause an orange flame. This will disappear with use. Proper Flame Height Fig. 04 FLAME HEIGHT The correct height of the flame mainly depends on the size of the bottom of the cooking utensil, the material of the cooking utensil, the amount and type of food and the amount of liquid in the utensil. Following are some basic rules for selecting flame height. For safety reasons the flame must never extend beyond the bottom of the cooking utensil. Never allow flames to curl up the side of the pan (see fig. 04). This will discolor or damage the utensil. Utensils which conduct heat slowly (such as glass-ceramic) should be used with medium to low flame. If you are cooking with a large amount of liquid, a slightly larger flame can be used. SEALED TOP BURNERS The sealed top burners must be kept clean. Cleaning of the sealed top burners should include the igniter. The cooktop burners have an infinite number of heat settings and there are no fixed positions on the control knobs between HI and LO. To turn the cooktop burner on, push in on the control knob and turn it counterclockwise to the "LITE" position. An audible clicking sound will be heard. When the gas has been ignited by the electronic spark igniter, turn the knob to the desired setting. (The clicking sound will stop as soon as the burner is lit). WARNING: When turning on any cooktop burner, be sure to stop at the "LITE" position before turning the burner to a flame setting for cooking. If the burner is not lit and it is turned beyond the "LITE" position, to HI, MEDIUM, or LO, there could be a burst of flame when the burner does light. This could cause burns or damage to the surrounding countertop. 11 COOKTOP USE BURNER GRATES The burner grates are heavy cast iron. They were designed in sections to make them easier to remove and clean. (See fig. 05 & 06) COOKWARE For best results we recommend using professional cookware.This type of utensil can be found at your finer department stores, specialty cooking shops, or restaurant supply stores. If using regular cookware, be very careful if the pans have plastic handles, as these large professional size burners can flame up on the outside of the pan and melt or bubble the handles. Fig. 05 (36" & 48" models) CONTROL KNOBS The control knobs are readily associated with the burners they control. The cooktop control knobs are labeled and in front of the burners. The oven control is placed slightly lower than the other control knobs. This is due to the physical size of the commercial type thermostats used on the product (see fig. 07). WOK RING A Wok ring is provided with your new DCS appliance. The ring is cast iron, and has a porcelain enamel finish. It can be used with the DCS model CW wok and most commercially available woks. To use the ring, place it on the grate over the desired burner. The vertical tabs on the ring should be aligned with the main fingers of the grate. The small protrusions on the bottom surface of the ring should straddle the grate fingers to prevent the ring from rotating during cooking. See fig. 08 page 13. The bottom of the wok should be supported and retained by the vertical tabs of the ring. For best performance on 305 & 485 model ranges, the ring and wok should be used on the center burner, as it has the highest output on the top section. On 36" and 48"ranges and cooktops, the ring and wok may be used on any surface burner. To clean the wok ring, place it in the dishwasher after use. Stubborn food deposits may be removed by soaking to loosen the soil, then washing as usual. Fig. 06 (305 & 485 models) Fig. 07 12 COOKTOP USE Top View of Wok Ring Fig. 08 GRILL USE GRILL The grill grates are reversible (see fig. 09). Place the side with the two grooved tabs towards the rear of the cooktop. The grill grates are made of durable porcelain enameled cast iron. One side of the grate is ridged (side A) and should be used for foods where you want the fat to run off, such as steak or hamburger patties. The ridges are slopped so the fat runs toward the front of the grill and can easily run down to the cooler area of the drip tray and away from the intense heat of the burner. The other side of the grate (side B) is designed for foods that need more support while cooking, such as fish. Food cooked on the grill section achieves the same flavor as food cooked on an outdoor grill. The intense radiant heat from the ceramic rods caramelizes the fats and juices that are brought to the surface of the food, giving it the barbecued flavor. Rear Side A Side B Front Fig. 09 NOTE: This gas grill may cook slightly faster than you are used to, thus preheat and grilling times should be adjusted accordingly. 13 GRILL USE CERAMIC RODS The layer of ceramic rods, under the grill racks, will last for many years with proper care. They are shipped from the factory pre-assembled on the radiant tray, ready to be set in place into the fire box, under the grill racks. Be sure to remove any packaging material from the radiant tray and rods before using the grill. Burned food particles and ash can be emptied off the radiant tray when cool by gently shaking over a waste receptacle. Chipping or cracking of the ceramic rods may occur as they may get brittle with age, depending on frequency of use. This is normal and does not affect the cooking. Do not replace the radiant tray/ceramic rods with alternates. Contact DCS for genuine factory-direct replacement parts. USE OF THE GRILL Before starting to cook on the grill, be sure the drip tray and liners are in place and that you have the grill racks turned to the side you want for cooking. Preheat the grill for 10 minutes with the control knob set on HI. When the grill is preheated, turn the knob down to medium to low, place the food on the grill. Cook it to the doneness desired. During cooking, it may be necessary to adjust the heat setting. The control knob may be set to any position between HI and LO. For proper searing and browning, the grill requires high to medium heat. When cooking, you will use medium to low heat the entire cooking time. With large pieces of meat or poultry, you may need to turn the heat to low setting after the food has been seared. This lower heat setting will allow the food to cook through without burning the outside. When using a sugary marinade or barbecue sauce, it may be necessary to turn the heat setting down near the end of the cooking time. Do not leave the grill unattended while it is turned on. When you are finished cooking, allow the grill and the drip trays to cool before cleaning them. They should be cleaned each time they are used. NOTE: The longer you preheat the grill, the darker the grill marks. EXCESSIVE FLARE UPS AND FLAMING Occasionally grease drippings ignite. These drippings will create minor puffs of flame for a second or two. This is normal when cooking on a grill. You may find it handy to have a spray bottle filled with water to lightly spray the flare-up. If the flame becomes excessive, remove the food from the grill. Lower the heat setting. Replace the food when the flare-up subsides. To prevent flare-ups from happening, trim the fat from around the edges of steaks and chops, use hamburger that is lean, remove the fat that is on poultry, etc. When turning any kind of meat or poultry, the melted fat will drop onto the ceramic rods and it may create a flare-up. If this happens, use a long handled spatula to move the food to another area. GRILLING HINTS When grilling, the ventilation fan must be set on "HI" to remove smoke and odors. The fan can be turned to "LO" after cooking is complete to remove any leftover smoke. The doneness of meat is affected by the thickness of the cut. It is impossible to cook a thin piece of meat to a rare doneness. A steak should be at least 1-inch thick to have it turn out rare and juicy. The cooking time is affected by the temperature of the meat when you start to cook it, the size and shape of the cut and the kind of meat you are cooking. The degree of doneness desired also affects the time. When turning the meat over, always use a spatula or tongs as it will not puncture the meat allowing the juices to run out. This will help to keep the meat juicy. Turn the meat only once, as juices are lost when the meat is repeatedly turned. Be sure to trim any excess fat from meat or poultry. To prevent steaks or chops from curling while they are being cooked, slit the fat around the edges at about 2-inch intervals. To test for doneness, make a small cut in the center of the meat. 14 GRIDDLE USE The built-in griddle on your cooktop is made from Type 304 stainless steel, highly polished to provide a smooth cooking surface. It is normal for it to darken with use as oils cook onto the surface to provide a stick resistant base or "seasoning" . Since the griddle is made from stainless steel, the surface will not rust. The griddle burner is thermostatically controlled and cycles on and off to maintain the set temperature. The "Heating" light indicates that the burner is "on" The griddle . assembly is not to be removed for cleaning and is held in place by two front screws and one rear screw. These are mainly there to keep the griddle from shifting in transit and positioning, thus avoiding breakage of any ignition components. Once the unit is in position, the rear shipping screw can be removed. It is located beneath the griddle flue cover which is removed by lifting off (be careful not to scratch your backguard during removal of the cover). Remove the center shipping screw. The two outer screws are leveling screws. They can be turned to level the griddle or to provide a forward slope to help grease and oils to drain away from the food being cooked. After using the griddle a few times, you will be able to judge the slope best for the foods you are cooking and your personal preference. Shipping Screw (remove) Outer Leveling Screws (2) Griddle Flue Cover Fig. 10 BEFORE USING THE GRIDDLE FOR THE FIRST TIME OR TO RE-SEASON 1) Clean the griddle thoroughly with hot, soapy water to remove any protective coating. 2) Rinse with a mixture of 1 quart water and 1 cup white vinegar. Dry thoroughly. 3) Pour 1 teaspoon vegetable oil into the center of the griddle (do not use corn oil as it gets sticky). Rub the oil over the entire surface of the griddle using a heavy cloth. 4) Turn the control knob to a Medium setting (350ºF). Turn the heat Off when the oil begins to smoke. Allow the griddle to cool. 5) Repeat Step 3. Be sure to cover the entire surface with the oil. 6) Repeat Step 4. Allow the griddle to cool. Wipe the entire surface of the griddle using a heavy cloth. Apply a very thin layer of vegetable oil.The griddle is now ready to use. If the griddle is not used for a period of time, re-season it occasionally. NOTE: It is normal for the griddle to darken with use. 15 GRIDDLE USE USE OF THE GRIDDLE Before starting to cook on the griddle, be sure the drip tray and liners are in place. Preheat griddle for 15 minutes with the control knob set to the temperature suggested on the cooking chart. When the griddle is preheated, the HEATING light will turn off. Place the food on the griddle and cook to desired doneness. NOTE: When the griddle is properly seasoned it can be used without any additional shortening. However, it can be used for flavor. A light mist of non-stick vegetable spray, applied before cooking to a cool griddle, makes delicate foods easier to turn. GRIDDLE COOKING CHART FOOD TEMPERATURE Eggs Bacon, Ham, Pork Chops Sausage, Grilled Cheese Sandwiches Pancakes, French Toast Hash Brown Potatoes 225ºF to 250ºF 300ºF to 325ºF 325ºF to 350ºF 350ºF to 375ºF 400ºF to 425ºF OVEN USE OVEN BURNERS Your new professional RGS range is equipped with bake and broil oven burners. The oven broiler burner is 19,000 Btu/hr on RGS models. The oven baking burner is 30,000 Btu/hr., 12" oven is 18,000 Btu/hr. ELECTRIC GLOW IGNITER The oven bake and broil burners are equipped with an electric glow igniter and safety system which lights the gas. There will be a delay of 30 to 90 seconds after the control knob has been turned on to when you actually hear the burner come on. The burner will ignite within 4 seconds after the gas reaches the burner. OVEN Your large new oven can be used in three cooking modes: convection bake, regular bake or broil. To help you decide which way to cook your food, read this information first. Remember, this is a new oven and the thermostat has been checked for accuracy.Your old oven may have had a thermostat that over the years got a little hot or a little cold. Check your recipes for the correct time and temperature and don't use the old time or temperature you were using to compensate for your old oven being off temperature. Models RGS-484GG, RGS-486GL, RGS-485GD, and RGS-486GD have two ovens. The oven on the right side is the convection oven. The smaller oven, on the left side, can be used in standard bake only. This oven is ideal for baking small amounts of food, when you don't want to heat the large oven. 16 OVEN USE SETTING THE OVEN Decide if you are going to use BAKE or CONVECTION BAKE. These cooking modes are for baking, roasting or warming using one, two or three racks. If you are going to use regular Bake, simply turn the control knob to the temperature used in the recipe. To use Convection Bake, push the Convection Switch (located on the control panel) and turn the control knob to the temperature desired. Models RGS-484GG, RGS-485GD, RGS-486GL and RGS-486GD have two ovens. The oven on the left side can be used for regular bake only; simply turn the control knob to the temperature desired. PREHEATING Preheating takes about 10 to 15 minutes depending on the temperature set. Preheating is usually necessary for foods baked at high temperature for a short period of time, i.e. drop cookies. The oven heating light will turn off when the oven has reached temperature. CONDENSATION During any cooking process there is a certain amount of moisture that evaporates from the food. The amount of moisture that condenses on the oven depends on the moisture content of the food. The moisture will condense on any surface that is cooler than the inside of the oven, such as the control panel or the top of the door.