DCS RDS-484GG, RDS-486GD, RDS-364GD, RDS-366, RDS-485GD User Manual
...
THE PROFESSIONAL RDS RANGE
Use and Care Guide
MODÈLS:
RDS-305
RDS-366
RDS-364GL
RDS-364GD
RDS-484GG
RDS-485GD
RDS-486GL
RDS-486GD
1
Thank you for selecting this DCS Dual Fuel Range. 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 Service Representative by
phone: 1-888-281-5698, Fax: 714-372-7004, email: support@dcsappliances.com,or by mail:
PLEASE RETAIN THIS MANUAL FOR FUTURE REFERENCE.
DCS
Attention: Customer Service
5800 Skylab Road
Huntington Beach, CA 92647
www.dcsappliances.com
A MESSAGE TO OUR CUSTOMERS
WAR NING
If the information in this manual is not followed exactly, a fire or explosion
may result causing property damage, personal injury or death. Do not store or
use gasoline or other flammable vapors and liquids in the vicinity of this or any
other appliance.
WAR NI NG
To re d u ce the risk of injury to persons in the event of a rangetop grease fire,
observe the following: Smother flames with a close-fitting lid, cookie sheet, or
metal tray, then turn off the burner. 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:
1) You know you have a Class ABC extinguisher,and you already know
how to operate it.
2) The fire is small and contained in the area where it started.
3) The fire department is being called.
4) You can fight the fire with your back to an exit.
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
supplier’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.
TABLE OF CONTENTS
2
SAFETY PRACTICES......................................................................................................................................................3-5
MODEL IDENTIFICATION.............................................................................................................................................6
BEFORE USING YOUR APPLIANCE ...................................................................................................................7-8
COOKTOP USE ...............................................................................................................................................................9-12
Burner Use . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .9
Burner Efficiency and Flame Characteristics . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .10
Wok Ring . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .11-12
GRILL USE .......................................................................................................................................................................12-13
GRIDDLE USE...............................................................................................................................................................14-15
OVEN USE .......................................................................................................................................................................15-25
Convection Baking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .16
Regular Baking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .16
Broiling . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .16
Converting Recipes to Convection Baking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .16
Selecting Utensils for Convection Baking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .16-17
Preheating . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .18
Setting Oven for Baking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .18
Oven Racks . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .18-19
Broiling . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .20-21
Slow Cooking / Low Temperature Cooking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .21
Suggested Temperatures to Keep Food Hot . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .22
PROOFING AND SELF-CLEANING MODES ...........................................................................................23-25
Setting the 12” Oven for Proofing . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .23
Oven Door Lock During Self-clean . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .24
Before Self-cleaning the Oven . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .24
Oven Rack Slide Assembly . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .24
Setting the Oven for Self-clean . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .25
At the End of the Clean Cycle . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .25
CARE AND MAINTENANCE ...............................................................................................................................26-30
Cleaning Range, Cooktop,Burners, Igniters,Drip Trays, Griddles,Grills, Control Knobs
and Backguard . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .26-29
Oven and Door Interior . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .29
Oven Light Bulb Replacement . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .30
Power Failure . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .30
PAR T S ID E N TIFICATION.......................................................................................................................................31-32
HOW TO OBTAIN SERVICE........................................................................................................................................33
WAR RANT Y..........................................................................................................................................................................34
When properly cared for, your new DCS Appliance has been designed to be a safe, reliable cooking
appliance. When using this restaurant caliber appliance, use it with extreme care, as this type
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 shutoff valve is located so you will know how and
where to turn off the gas to the appliance.
If you smell gas, the installer has not 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 and 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 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.
CAUTION:
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 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 too close to,
any burner or burner grate until it has cooled. Fabric may ignite and result in personal injury.
SAFETY PRACTICES AND PRECAUTIONS
3
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 cloth in place of pot holders. Do not let pot holders
touch hot burners, or burner grates.
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.
WAR NING:
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 surfaces 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.
Never leave the cooktop unattended when using high flame settings. Boil overs cause smoking
and greasy spill overs that 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 glazes 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 unopened 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.
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 over or when the burner does not light, even
though the electronic igniters click.
SAFETY PRACTICE AND PRECAUTIONS
4
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.
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.
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.
WAR NING:
California Proposition 65 - The burning of gas cooking fuel generates some
by-products 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.
SAFETY PRACTICES AND PRECAUTIONS
5
MODEL IDENTIFICATION
6
48” RDS RANGE MODELS
RDS-484GG
36” RDS RANGE MODELS
RDS-366
30” RDS RANGE MODELS
RDS-305
RDS-486GL RDS-486GD
RDS-485GD
RDS-364GL RDS-364GD
OVEN ON
HEATING
HEATING
DOOR LOCKED
BEFORE USING YOUR APPLIANCE
7
1) Remove all packaging materials and labels from your appliance. If the installer has not set up your
appliance, do it now. Check that you have the following items:
COOKTOP:
Griddle - (RDS-364GD, RDS-486GD, RDS-484GG,and RDS-485GD Models Only)
Grill racks, 2 pieces - (RDS-364GL, RDS-486GL & RDS-484GG Models Only)
5 burner head assemblies, burner caps and grates (RDS-305 and RDS-485GD Models Only)
Radiant tray - to hold ceramic rods for grill - (RDS-364GL, RDS-486GL & RDS-484GG
Models Only)
One removable drip tray (griddle and grill models have drip tray liners,for catching grease)
27” & 24” OVEN:
Two removable Stainless Steel 3 position Rack Slide Assemblies
One,Two-piece broil pan
Three Oven Racks
12” OVEN:
Two oven racks
Two removable Rack Supports
One,Two-piece broil pan
2) 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 rack positions are numbered
from the bottom as in the floors of a building.
Fig. 1
Rack Positions
3
2
1
3
2
1
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.
3) Before baking or broiling:
One at a time turn the oven and broiler burners for 20 to 30 minutes each. This burns off the
manufacturing oils used by the factory. Turn the oven burner on to 450ºF 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.
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.
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.
BEFORE USING YOUR APPLIANCE
8
COOKTOP USE
9
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.
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 outer 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.
ELECTRONIC IGNITERS
If a burner does not ignite,
listen for the clicking sound.
If the igniter is not clicking,
TURN OFF THE BURNER.
Check the circuit breaker for
a blown fuse or a tripped
circuit breaker. If the igniter
still fails to operate,see
page 33, “Before Calling For
Service”.To light the burner
manually,see page30,
“Power Failure”.
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.
Simmer
Flame
Cap
Brass
Port
Ring
1
3
4
5
2
RDS-305 COOKTOP SECTION SHOWN
Fig. 2
Fig. 3
Burner Max. Simmer/Low
Location Btu/hr Btu/hr
305 Nat 36”/48”Nat* LP Nat LP
1 16,000 17,500 14,000 500-1,200 500-1,200
2 16,000 17,500 14,000 500-1,200 500-1,200
3 17,500 17,500** 14,000 500-1,200 500-1,200
4 16,000 17,500 14,000 500-1,200 500-1,200
5 16,000 17,500 14,000 500-1,200 500-1,200
*Note - All burners on 36 & 48 models (except 485 models) rated at
17,500 Btu/hr for Nat. &14,000Btu/hr for LP.
**485 Model only.No location #3 on 36 & other 48 models.
Igniter (Keep Clean)
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.
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.4).
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 should stop as soon as the burner is lit).
NOTE: The igniter will continue to click as long as a control knob is in the “LITE”position.
CAUTION:
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.
COOKTOP USE
10
Proper Flame Height
Fig. 4
COOKTOP USE
11
BURNER GRATES
The burner grates are heavy cast iron. They were
designed in sections to make them easier to remove
and clean. (See fig. 5 & 6)
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.
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. 7).
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. 8 page 12.
The bottom of the wok should be supported and
retained by the vertical tabs of the ring.
For best performance on 30” 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. 5 (36” & 48” models)
Fig. 6 (305 & 485 models)
Fig. 7
GRILL
The two grill grates are reversible (see fig. 9). Place the
side with the two grooved tabs towards the back 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.
NOTE: This gas grill may cook slightly faster than you are used to.
GRILL USE
12
COOKTOP USE
Fig. 9
Fig. 8
Top View of
Wok Ring
Side A
Side B
GRILL USE
13
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
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
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.
GRIDDLE USE
14
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.
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.
Shipping Screw
(remove)
Outer Leveling
Screws (2)
Griddle Flue
Cover
Fig. 10
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
OVEN COOKING ELEMENTS
Your new professional RDS range is equipped with bake and broil cooking elements. The 27” oven
bakes at 6,000 Watts while the 27”and 24” ovens broil at 4,000 Watts. On the (RDS 305 models) the 24”
oven bakes at 3,700 watts. The 12” proofing oven (RDS 48 models only) bakes at 3,700 Watts and broils
at 3,600 Watts.
OVEN
Your new oven can be used in three cooking modes; convection bake, regular bake, and regular 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. Use caution when using your old ovens time or temperature. You may have been
compensating for your old oven being out of calibration. Models RDS-484GG, RDS-485GD, & RDS486GL and RDS-486GD have two ovens. The 27” oven on the right side can be used for standard
baking, fan assisted convection baking, and broiling. It is also self-cleaning. The 12” oven on the left
side, can be used for standard baking, broiling, and proofing baked goods. It is also ideal for baking
small amounts of food when you don’t want to heat the large oven.
GRIDDLE USE
OVEN USE
15
Eggs
Bacon, Ham, Pork Chops
Pancakes, French Toast
Sausage, Grilled Cheese Sandwiches
FOOD TEMPERATURE
225ºF to 250ºF
300ºF to 325ºF
325ºF to 350ºF
350ºF to 375ºF
400ºF to 425ºF
Hash Brown Potatoes
OVEN USE
16
CONVECTION BAKING
Convection baking is baking with a fan at the back of the oven circulating the hot air in a continuous
pattern around the food. This circulating hot air heats and browns the surface of the food more
effectively than in a standard oven. This allows most foods to be cooked at lower oven temperatures
or in less time, if baked at the regular temperature. The air is recirculated and reheated. Uncovered,
longer cooking foods such as large pieces of meat or other foods that can be cooked in low sided
baking utensils or air leavened foods, are where you will see the most savings in cooking time.
Using multiple racks at the same time will achieve a good time saving,as you can cook more food at
the same time.
Foods Suitable for Convection
Appetizers Breads Oven Meals (1 to 3 racks)
Cookies Main Dishes Roasts
Pies Poultry
Air Leavened Foods (Angel Food Cake, soufflés, cream puffs,meringue shells)
REGULAR BAKING
Bake is baking with hot air; there is no fan. The air movement comes from natural convection. As the
air heats, it moves to the top of the oven. This oven mode is the same as you have been using for
baking on one or two racks.
Foods Suitable for Bake
Appetizers Pies, Cakes Breads Poultry Roasts
Desserts Main Dishes Oven Meals (1 to 2 racks)
BROIL
Broiling is cooking by intense infrared radiation supplied by the broil burner element located at the
top of the oven. Since broiling is cooking by radiant heat it is not necessary to use the convection fan
in the broil mode.
Foods Suitable for Broil
Top Browning: Casseroles, Breads
Appetizers Meats Poultry Fish
CONVERTING RECIPES TO CONVECTION BAKING
Low sided baking utensils will give the best results as the hot air can reach all sides of the food easier.
The oven temperature can be left the same as the recipe and the food cooked a shorter period of time.
The temperature can be lowered 25ºF and the food will probably take the same length of time to cook
as the recipe states. If you find that food is adequately browned on the outside, but not done in the
center, lower the temperature another 25ºF and add to the baking time. When reducing the
temperature always check the food for doneness, a minute to two before the minimum time stated in
the recipe,as time can always be added. Some recipes will cook faster than others. There is no way to
predict exactly how long each recipe will take when you convert it to convection. Convection will be
easier to use after you have used it a few times as you will begin to understand the way it bakes.
SELECTING UTENSILS FOR CONVECTION BAKING
Cooking by convection does not require any specially designed baking utensils. You probably have
many utensils in your kitchen that are suitable to use. When choosing a baking utensil, consider the
material, the size and the shape as they all affect the baking time, the palatability and the appearance
of the finished product. Metal bakeware (aluminum,steel and cast iron) all result in the fastest cooking
time and the best end product.
OVEN USE
17
Aluminum pans work best for all types of baked goods. For the best browning, use a pan with a dark
or dull finish that absorbs heat, when baking pies and breads. A shiny finish works best for cakes and
cookies, since it reflects some of the heat and provides a more tender surface. Cookie sheets with only
one lip will give the best results, as the heated air can circulate all around the sides of the food. For
roasting use the bottom of the broil pan and elevate the meat on a metal roasting rack. Glass-ceramic
or glass utensils do not conduct heat as well as metal, but they can be used. Use them for foods that
do not require a dark brown crust or crisping,such as soufflés.
Baked items cook more quickly and evenly if they are individually smaller in size,i.e. two or three small
foods do better than one large piece. When single food items are baked,always center the food on the
rack. If several foods are being baked,space them evenly on the rack or racks.
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.
TO GET THE BEST RESULTS
Baking:
Follow the recipe amounts and ingredients, including the size and shape of the baking utensil
recommended in the recipe.
Do not open the open door “just to peek”, use the interior oven light and look through the window.
Do not use the oven for storage, especially when baking in the oven. Extra utensils, not being used
for baking, can affect the food product, the baking time, the browning and end result.
If you are using glass utensils, lower the temperature 25ºF.
Use a minute timer,set for the minimum time suggested in the recipe.
Convection Baking:
Follow the first three recommendations above.
Metal utensils give better results, in convection, than do glass baking utensils. If you use glass, it
usually is not necessary to lower the temperature an additional 25ºF.
Use a minute timer,set for less than the minimum time suggested in the recipe,the first time you use
a recipe in the convection mode.Be sure to note the new baking time on your recipe, for future
reference.
Be sure to read the basic information on convection before using the oven for the first time.
Keep in mind that convection baking results vary, depending on type of product. In many cases,
standard bake yields superior results over convection.
OVEN USE
18
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.
SETTING THE 12” OVEN FOR BAKING (48” Models Only)
To use the 12” Proofing Oven to bake (smaller oven on left side), simply push in the “BAKE”switch on
the valve panel, above the oven knob over the small oven and turn the control knob to the
temperature used in the recipe.
1) With the thermostat knob “OFF”,Press BAKE selector button.
2) Set desired temperature on thermostat dial.
The “OVEN ON”light turns on.
The “HEATING” light turns on.
Once the “HEATING” light cycles off the first time, the Oven is preheated.
The “OVEN ON”light remains on until the “OFF”Selector button has been
pushed, or the Thermostat has been turned to the “OFF”position.
SETTING THE 27” & 24” OVEN FOR BAKING
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 push in
the “BAKE” switch on the valve panel, above the large oven knob and 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.
1) Press BAKE or CONVECTION BAKE Selector button.
The convection fan will turn on if “CONVECTION BAKE”is selected.
2) Set desired Temperature on Thermostat Dial.
The “OVEN ON”light turns on.
The “HEATING” light turns on.
Once the “HEATING” light cycles off the first time, the oven is preheated.
The “OVEN ON”light remains on until the “OFF”Selector button has been
pushed, or the Thermostat has been turned to the “OFF”position.
OVEN USE
19
27” & 24” OVENS
The larger 27" self cleaning convection oven is located on the right side of a 48" RDS Range or is the
only oven on a 36" Range. The oven comes standard with (3) oven racks and three position roller
assisted rack supports. A porcelainized steel broiler pan is included with this oven.
NOTE: About the roller assisted rack supports (27" and 24" oven only):
Specifically engineered from high temperature materials for in oven use, they will stand up to years of
use. They are especially functional when the oven racks are supporting the heavy food products
associated with this high capacity oven. They must be removed before the oven can be put into self
clean. See page 30 for care of the rack supports. All three dual fuel ovens come with a 2-pc. broil pan.
12" OVEN (48" RANGES ONLY)
The 12" oven comes equipped with (2) oven racks and three position rack supports. The rack supports
are removable for cleaning. Also included is an aluminum broil pan and porcelainized steel bottom
pan for easy cleaning.
OVEN RACKS
CAUTION:
Aluminum foil should never be used to cover the oven racks or to line the oven
bottom.The trapped heat can damage the porcelain and the heated air cannot
adequately reach the food being baked.
Baking
One or two racks can be used simultaneously during bake. Place the rack(s) in the desired position
before turning the oven on. Store any unused rack(s) out of the oven. Rack position 2 (second from
bottom) will probably be used the most, for single rack baking. If you are using two racks simultaneously,be sure to check the food on the bottom rack sooner than the minimum time. The food on the
lower rack position may cook slightly faster than the food on the upper rack, particularly if you are
using large baking utensils.
If you are using two racks simultaneously, be sure to stagger the baking utensils so that one is not
directly above the other and the heated air can circulate freely around each pan. Allow at least 1” of
space between the oven walls and the pans. If using large or commercial size baking utensils,the food
may take a few extra minutes as the air cannot circulate as freely as it does with a smaller pan. When
using commercial size baking utensils, use only one rack as the heat does not have the room to
circulate.
Convection Baking
All racks can be used simultaneously during convection baking. Place the racks in the desired position
before turning the oven on. Store the unused racks out of the oven. Rack position 2 (second from
bottom) will probably be used the most, for single rack baking. When baking on more than one rack
you do not need to stagger the pans. However,allow at least one inch of space between the oven walls
and the pans so the heated air can circulate.
OVEN USE
20
HIGH ALTITUDE BAKING
Recipes and baking times vary if you are baking at a high altitude. For accurate information write to
the Agriculture Extension Service, Colorado State University,Fort Collins, Colorado 80521. Specify the
type of information and the baking mode (convection bake or bake) you need i.e. cakes, cookies,
breads, etc. There may be a cost for the bulletins.
SETTING THE OVEN FOR BROILING
When the "Broil" selector button is pressed you will hear a cooling fan begin to operate and feel an air
current above the oven door. This air current serves to keep the control area above the oven cooler
during open door broiling. The cooling fan must be running for the broiler to operate. NEVER “OPEN
DOOR BROIL” WITH CHILDREN NEARBY.
Preheating
The broiler does not need to be preheated for most broiling. However, fast cooking foods such as thin
strips of meat or fish may require a short preheating period of 2 to 3 minutes (on RDS 305 models
preheat broiler 10 minutes,closed door suggested for best results) to allow the food surface to brown
in the same time the food takes to be cooked throughout.
To G e t the Best Results
Defrost the food before starting to cook.
Leave the door ajar at the broil stop.
NOTE: If the door is closed during broiling, the oven cavity may get hot enough to cycle the
broil element on and off, producing food that tastes baked/roasted instead of
broiled.
Set a minute timer for the minimum time to check the food. Steaks should be at least one inch
thick if a rare doneness is desired.It is difficult to get rare with meat that is thinner, or to get a nice
brown piece of meat.
After half the total cooking time, turn the food over only once. It is not necessary to turn over thin
foods (filet of fish, ham slices, etc.) Liver slices must be turned over.
When top browning, use metal or glass-ceramic bakeware. DO NOT use heat-proof glass or pottery
as this type of glassware cannot withstand the intense heat of the broiler burner.
NOTE: You cannot use the broiler burner and the bake burner at the same time. When one is
on, the other cannot be turned on. Do not use the convection fan in the broil mode.
OVEN USE
21
Using a Meat Thermometer to Broil
To accurately determine the doneness of a thick steak or chop (1-1/2 inches thick or more), use a meat
thermometer. Insert the point of the thermometer into the side of the meat to the center. Cook the
first side to 90ºF for rare meat. Cook the first side to 100ºF for medium to well done. Cook the second
side to the desired degree for the doneness you want, 135ºF to 140ºF for rare, and 150ºF to 155ºF for
medium and 160ºF to 165ºF for well done. If you are cooking pork, cook to 170ºF. A large two-piece
broil pan comes with your new range. When you are broiling,always use both pieces. Do not cover the
grid with aluminum foil. This slotted grid allows the grease drippings to flow into the bottom of the
pan keeping it away from the intense heat of the infra-red broiler burner. This helps to minimize the
smoking and spattering of the grease.
NOTE: When the oven is used for an extended period of time at a high temperature, the
cooling blower may turn on. This is normal. The cooling blower will also operate
during Broil and the Self-Cleaning cycle. If the blower is not running during these
modes, do not use the oven. Call a qualified appliance technician to repair the unit.
Oven Rack Position
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 3. 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 or 3.
USING THE OVEN FOR SLOW COOKING OR LOW TEMPERATURES
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 recommended temperature.
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 to “warm”.Be sure the food is tightly
wrapped in foil. Thaw the food just enough to handle it. Cook immediately. 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.
FOOD SAFETY:
According to the United States Department of Agriculture you should not
hold foods at temperatures between 40ºF to 140ºF for longer than 2 hours.
OVEN USE
22
SUGGESTED TEMPERATURES TO KEEP FOOD HOT
INTERNAL COOKING TEMPERATURES
Food Oven
Tem pe rature
Beef
Rare 150º - 155ºF
Medium 155º - 170ºF
Well Done 170º - 180ºF
Bacon 200º - 225ºF
Biscuits and Muffins 170º - 185ºF
(covered)
Casserole (covered) 170º - 200ºF
Fish and Seafood 170º - 200ºF
French Fried Foods 200º - 225ºF
Gravy or Cream Sauces 170º - 180ºF
(covered)
Food Oven
Tem pe rature
Egg and Egg Dishes
Eggs Cook until yolk
and white are firm
Egg Casseroles 160º F
Egg Sauces, Custards 160º F
Ground Meat and Meat Mixtures
Turkey, Chicken 165°F
Beef,Veal, Lamb,Pork 160°F
Fresh Beef,Veal, Lamb
Medium Rare 145°F
Medium 160°F
Well Done 170°F
Fresh Pork
Medium 160°F
Well Done 170°F
Roast Beef
Cooked commercially, 140°F
vacuum sealed,and
ready-to-eat
Food Oven
Tem pe rature
Poultry
Chicken,Turkey-whole 180°F
Chicken,Turkey-dark meat 180°F
Poultry-breast 170°F
Duck and Goose 180°F
Stuffing
Cooked alone or in bird 165°F
Sauces, Soups,Gravies,Marinades
Used with raw meat, Bring to a boil
poultry, or fish
Seafood
Fin Fish Cook until opaque and
flakes easily with a fork
Shrimp, Lobster, Should turn red and flesh
Crab should become pearly
opaque.
Scallops Should turn milky white
or opaque and firm.
Clam, Mussels, Cook until shells open.
Oysters
Leftovers 165°F
Food Oven
Tem pe rature
Lamb and Veal Roasts 170º-200ºF
Pancakes and Waffles 200º - 225ºF
(covered)
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
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