Dcs RGT-364GL, RGT-364GD, RGT-485GD, RGT-486GD, RGT-486GL Use and Care Guide
...
THE PROFESSIONAL RGT SERIES GAS RANGE
Use and Care Guide
MODELS:
RGT-305
RGT-366
RGT-364GL
RGT-364GD
RGT-484GG
RGT-485GD
RGT-486GL
RGT-486GD
1
WARNING!
Improper installation, adjustment, alteration, service or maintenance can cause property damage, injury or death.
Read the installation, operating and maintenance instructions thoroughly before installing, using or servicing this
equipment.
WARNING!
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.
WARNING!
To reduce the risk of injury to persons in the event of a cooktop grease fire, observe the following: Turn burner off
first. Smother flames with a close-fitting lid, cookie sheet, metal tray, baking soda or use a dry chemical or foamtype fire extinguisher. 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 ON GREASE FIRES,
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:
1. Do not try to light any appliance.
2. Do not touch any electrical switch; do not use any phone in your building.
3. Immediately call your gas supplier from a neighbor’s phone. Follow the gas supplier’s instructions.
4. If you cannot reach your gas supplier, call the fire department.
5. Installation and service must be performed by a qualified installer, service agency or the gas supplier.
Thank you for selecting this DCS Professional Gas 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 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
www.dcsappliances.com
PLEASE RETAIN THIS MANUAL FOR FUTURE REFERENCE.
A MESSAGE TO OUR CUSTOMERS
2
TABLE OF CONTENTS
SAFETY PRACTICES 3-5
MODEL IDENTIFICATION 6
BEFORE USING YOUR APPLIANCE 7-8
COOKTOP USE
Burner Use 9
Electronic Igniters 10
Burner Efficiency and Flame Characteristics 10
Cooktop Burners 10
Burner Grates 11
Wok Ring (Purchase Separately) 11
GRILL USE 12-13
GRIDDLE USE 13-14
OVEN USE
Convection Baking 15-16
Traditional Baking 17-18
Broiling 18-19
Slow Cooking / Low Temperature Cooking 19
High Altitude Baking 19
Internal Cooking Temperatures 20
Suggested Temperatures to Keep Food Hot 21
CARE AND MAINTENANCE
Cleaning Range or Cooktop, Burners Grates and Oven 22
Burners and Igniters 23
Drip Trays and Drain Tubes, Griddle, Grill, Control Knobs 24
Backguard, Oven Door Removal and Installation 25
Oven Racks, Frame, Sides, Door Exterior,
Heat Deflector, Door Gasket, 26
Oven Light Bulb Replacement 26
Power Failure 26
PARTS IDENTIFICATION
27-28
TROUBLESHOOTING
29
HOW TO OBTAIN SERVICE 30
WARRANTY 31-32
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
which 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-ityourself” 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.
■ 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, and/or touch any part of an appliance while in operation.
■ 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.
■ 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.
SAFETY PRACTICES AND PRECAUTIONS
3
4
■ Do not use aluminum foil to line any part of the oven or cooktop. This will cause heat to be trapped underneath
it. This trapped heat can upset the cooking performance and can damage the finish of the oven or the cooktop
parts.
■ This appliance is for cooking. Never use the oven or cooktop to warm or heat a room. This could 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. The use of professional utensils is recommended.
■ 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, and may increase 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 pan 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.
SAFETY PRACTICE AND PRECAUTIONS
WARNING! NEVER cover any slots, holes or passages in the oven bottom or
cover an entire rack with materials such as aluminum foil. Doing so blocks airflow through the
oven and may cause carbon monoxide poisoning. Aluminum foil linings may also trap heat,
causing a fire hazard.
WARNING! NEVER use this appliance as a space heater to heat or warm the
room. Doing so may result in carbon monoxide poisoning and overheating of the oven.
5
■ 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 lining 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 the
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. The filter can be cleaned in a dishwasher or DishDrawer. Follow directions provided
by ventilation manufacturer for cleaning.
■ 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 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
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 latest edition of the National
Fuel Gas Code ANSI Z223.1.
NOTE:
This product must be installed by a licensed
plumber or gas fitter when installed within the
Commonwealth of Massachusetts.
NOTE: (mandatory for the State of Massachusetts)
Alternate method of supplying gas must be
installed into the unit.
Installer supplied shut-off valve
must be easily accessible inside
cabinetry.
Gas Supply
6
MODEL IDENTIFICATION
48” RGT RANGE MODELS
RGT-484GG
36” RGT RANGE MODELS
30” RGT RANGE MODELS
RGT-366
RGT-486GL RGT-486GD
RGT-485GD
OVEN ON
HEATING
DOOR LOCKED
HEATING
RGT-305
RGT-364GL RGT-364GD
7
BEFORE USING YOUR APPLIANCE
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 cover - (RGT-364GD, RGT-486GD, RGT-485GD, and RGT-484GG models only)
■ Grill cover - (RGT-364GL, RGT-484GG, and RGT-486GL)
■ Grill grates, 2 pieces - (RGT-364GL, RGT-486GL & RGT-484GG models only)
■ Burner head assemblies, burner caps and grates (5 burner heads on RGT-305 and RGT-485GD models only,
4 burner heads on RGT-364 and RGT-484, 6 on RGT-486GD, RGT-486GL and RGT-366)
■ Radiant tray - to hold ceramic rods for grill - (RGT-364GL, RGT-486GL & RGT-484GG models only)
■ One removable drip tray (griddle and grill models only have drip tray liners, for catching grease)
24” & 27” OVEN:
■ One two-piece broil pan
■ Three oven racks
12” OVEN:
■ One two-piece broil pan
■ Two removable side rails
■ Two oven racks
NOTE:
If any of the listed accompanying items are missing, contact DCS at (888) 281-5698. Please be prepared with your
Model #, Serial # and description of product you have purchased.
Regarding use of aluminum foil in a DCS Range Oven: 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 cause food to not
cook correctly.
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 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 (Fig. 01).
3. 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 450º 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.
Fig. 01
RACK POSITIONS
4
3
2
1
4
3
2
1
8
TO INSERT THE OVEN RACKS IN 12” OVEN:
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 (see
Fig. 02). The safety stops keep the rack from sliding out of the oven
when pulled forward.
TO INSERT THE OVEN RACKS IN 24” AND 27” OVEN:
1. Hold the rack with the back safety stop in the up position and towards
the rear of the oven. Slip it into the oven so the rack rails engage and
ride on the rack rollers.
2. As you slide the rack into the oven, tip the rack up slightly (see Fig. 03),
so that the safety stops on the back of the rack slide over the rollers in
the oven. 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/rollers.
3. Pull the rack forward.
BEFORE USING YOUR APPLIANCE
RACK
SLIDE
Fig. 02
RACK
GUIDE
SAFETY STOP
Fig. 03
15º - 20º
15º
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.
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 retention flame, 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.
SIMMER FLAME
CAP
BRASS
PORT
RING
Fig. 04
Burner Max. Simmer/Low
Location Btu/hr Btu/hr
Nat LP Nat LP
1 17,500 15,000 500-1,200 500-1,200
2 12,500 12,500 500-1,200 500-1,200
3 12,500 12,500 500-1,200 500-1,200
4 17,500 15,000 500-1,200 500-1,200
5 17,500 15,000 500-1,200 500-1,200
6 17,500 15,000 500-1,200 500-1,200
1
5
4
3
2
RGT-305 & 485 COOKTOP SECTION SHOWN
RGT-366 COOKTOP SECTION SHOWN
RGT-484 COOKTOP SECTION SHOWN
RGT-364 COOKTOP SECTION SHOWN
RGT-486 COOKTOP SECTION SHOWN
3
3
3
3
1
2
1
2
1
2
1
2
4
4
4
4
5
6
5
6
10
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 (Fig. 05). 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. 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. 06). 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.
■ Broiler: The broiler flame should be approximately 1/8” thick and
blue (Fig.07) . This is set at the factory for correct performance.
COOKTOP BURNERS
The cooktop burners must be kept clean. Cleaning of the cooktop
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).
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.
COOKTOP USE
PROPER FLAME HEIGHT
Fig. 06
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 30,
“Before Calling For Service”. To light the burner manually, see page 26,
“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.
Fig. 05
IGNITER (KEEP CLEAN)
Fig. 07
SCREEN SHOULD
BE GLOWING RED
FLAME SHOULD BE
APPROXIMATELY 1/8”
THICK AND BLUE
Screen should
be glowing red
Flame should be
approximately 1/8"
thick and blue
11
COOKTOP USE
BURNER GRATES
The burner grates are heavy cast iron. They have a
flat surface making it easy to move large pans from
one burner to another. They were designed in
sections to make them easier to remove and clean.
(See Fig. 08 & 09)
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 are in front of
the burners. The oven controller 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. 10).
Fig. 10
WOK RING (Purchase separately)
A Wok ring is available as an accessory for your new
DCS appliance. To purchase a wok ring accessory
(model # WRS) for use on your range or cooktop
please contact an authorized DCS Dealer. 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. 11. The bottom of the wok should
be supported and retained by the vertical tabs of
the ring.
For best performance on 305, 36” and 48” model
ranges, the ring and wok should be used on the
burners that are in positions 1,4,5,6 (see page 9) as
they have the highest output on the top section. 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. 11
Fig. 09 (36”& 48” models)
Fig. 08 (305 & 485 models)
12
GRILL
The two grill grates are reversible (see Fig. 12). The grill grates are made of durable stainless steel. 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 and vegetables. 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.
ELECTRIC GLOW IGNITER
The grill burners are equipped with an electric glow igniter and safety valve
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.
NOTE:
This gas grill may cook slightly faster than you are used to, thus preheat and grilling
times should be adjusted accordingly.
CERAMIC RODS
The layer of ceramic rods, under the grill grates, will last for many years with
proper care. They are shipped from the factory pre-assembled in the radiant tray,
ready to be set in place into the fire box, under the grill grates. 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 performance. Do not replace the radiant tray/ceramic rods with alternates. Contact
DCS for genuine factory-direct replacement parts, 1-888-281-5698 or see page 1 for contact information.
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
grates turned to the side you want for grilling. Preheat the grill for 15 minutes with the control knob set on
“HI”. Place the food on the grill. Grill it to the doneness desired. The control knob may be set to any position
between “HI” and “LO”. For proper searing and browning, the grill requires high heat. With large pieces of
meat or poultry, you may need to turn the heat to medium 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 grilling
time. Do not leave the grill unattended while it is turned on. When you are finished grilling, allow 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 will appear.
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.
GRILL USE
Fig. 12
SIDE A SIDE B
13
GRILL USE
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.
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 READY
light indicates that the griddle is at the set temperature. 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, thus
avoiding breakage of any ignition components. Once the unit
is installed, 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 (Fig. 13). They can be
turned to level the griddle or to provide a forward slope to
help grease and oils 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.
ELECTRIC GLOW IGNITER
The griddle burners are equipped with an electric glow igniter
and safety valve 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.
GRIDDLE USE
SHIPPING SCREW
(REMOVE)
OUTER LEVELING
SCREWS (2)
GRIDDLE FLUE
COVER
Fig. 13
14
GRIDDLE USE
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 cup water and 1/4 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 soft 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 soft 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.
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” and the ready light will be “ON”. 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 oil. However, oil 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
Eggs
Bacon, Ham, Pork Chops
Pancakes, French Toast
Sausage, Grilled Cheese Sandwiches
FFOOOODD TTEEMMPPEERRAATTUURREE
225ºF to 250ºF
300ºF to 325ºF
325ºF to 350ºF
350ºF to 375ºF
400ºF to 425ºF
Hash Brown Potatoes
15
OVEN BURNERS
Your new professional RGT range is equipped with bake and broil oven gas burners. The oven broiler burner is
19,000 Btu/hr on RGT models. The oven baking burner is 30,000 Btu/hr on 30/36/48” main oven, 18,000 Btu/hr
on 12” oven.
ELECTRIC GLOW IGNITER
The oven bake and broil burners are equipped with an electric glow igniter and safety valve system which lights
the gas. There will be a delay of 30 to 90 seconds after the control knob has been turned on before 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, traditional bake or 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 and don’t use the old time or
temperature you were using to compensate for your old oven being off temperature. Models RGT-484GG, RGT486GL, RGT-485GD, and RGT-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.
OVEN RACKS
All ovens have (3) oven racks and 4 rack positions, except the left side oven which on models RGT-484GG,
RGT-485GD, RGT-486GL and RGT-486GD has 2 oven racks and 4 rack positions.
NOTE:
About the roller assisted rack supports (24" and 27" 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. See page 26 for care of the rack supports. All three ovens come with a 2-pc. broil pan.
PREHEATING
Preheating takes about 10 to 15 minutes depending on the temperature set. Preheating is usually necessary for
foods baked at high a temperature for a short period of time, i.e. drop cookies. The oven heating light will turn
“OFF” and the ready light will turn “ON” when the oven has reached the set 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.
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.
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 mode. 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 (3) at the same time will achieve a good time saving,
as you can cook more food at the same time. The number of recipes requiring preheating of the oven is reduced
considerably because the heat reaches the food faster as the hot air circulates around the food.
OVEN USE
16
OVEN USE
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)
Setting the Oven
The Convection Bake mode is used for baking, roasting or warming using one, two or three racks. To use
Convection Bake, push the Convection Switch (located on the control panel) and turn the control knob to the
temperature desired. Models RGT-484GG, RGT-485GD, RGT-486GL and RGT-486GD have two ovens. The oven on
the left side can be used for traditional bake only; simply turn the control knob to the temperature desired.
Converting Recipes for 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 calls for and the food will be cooked in 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.
Aluminum pans work best for all types of baked goods. When baking pies and breads for the best browning, use
a pan with a dark or dull finish that absorbs heat. 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.
To Get the Best Results
■ Follow the 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 and 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 (see page 15).
■ Keep in mind that convection baking results vary, depending on type of product. In many cases, standard bake
yields superior results over convection.
Convection Baking Rack Position
One to three racks can be used simultaneously during Convection Baking. Place the rack/s in the desired position
before turning the oven on. Store the unused racks outside 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 1-inch of space between the oven walls and the pans so the heated air
can circulate.
17
OVEN USE
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.
TRADITIONAL BAKING
Traditional Bake is used for baking, roasting or warming 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.
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 a 2-pc. aluminum broiler pan for easy cleaning.
Foods Suitable for Bake
■ Appetizers ■ Pies, Cakes ■ Breads ■ Poultry ■ Roasts
■ Desserts ■ Main Dishes ■ Oven Meals (1 to 2 racks)
To get the best results
■ Follow the recipe amounts and ingredients, including the size and shape of the baking utensil recommended in
the recipe.
■ Do not open the 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 and set for the minimum time suggested in the recipe.
Baking Rack Position
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 racks outside 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.
Setting the 12” Oven for Baking (48” Models Only)
To use the 12” Oven to bake (smaller oven on left side), 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 “READY” light will come “On” after the oven is
preheated. As the oven cools, the “READY” light will go out and the “HEATING” light will come back on. This
process repeats when heat is needed.
■ The “OVEN ON” light remains on until the Thermostat has been turned to the “OFF” position.
18
OVEN USE
Setting the 24” & 27” Oven for Baking
■ The “OVEN ON” light turns on.
■ The “HEATING” light turns on.
■ Once the “HEATING” light cycles off the first time, the oven “READY” light will come “On” after the oven is
preheated. As the oven cools, the “READY” light will go out and the “HEATING” light will come back on. This
process repeats when heat is needed.
■ The “OVEN ON” light remains on until the Thermostat has been turned to the “OFF” position.
BROIL
Broiling is cooking by intense infrared radiation supplied by the broil burner located at the top of the oven.
Place the broil pan in the center of the rack for best results.
CAUTION:
Pay special attention when setting the Oven Control knob on “BROIL”. If you
set the knob past the “BROIL” setting, the burner will not ignite.
Foods Suitable for Broil
■ Top Browning: Casseroles, Breads
■ Appetizers ■ Meats ■ Poultry ■ Fish
Setting the Oven for Broiling
Turn the Oven Control knob to “BROIL” (Fig. 14). The burner will ignite after
the gas reaches the burner. The “Oven On” indicator light will come on to let
you know that the broiler is currently on. During the broiling process, the
infra-red burner produces such an intense heat that the burner will cycle on and off to maintain an efficient yet
safe interior cooking environment. This cycling process is indicated by the turning on and off of the HEATING
and READY indicator lights on the valve panel. All broiling must be done with the oven door closed. This will
insure the best in cooking performance while maintaining a cool exterior surface for comfortable use. When
checking the doneness of food while broiling, leave the door open only long enough to check temperature or
determine degree of doneness. Close door immediately after checking the food.
Preheating
The broiler does not need to be preheated for most broiling. To increase browning or for very thin food,
preheat the broiler 5 to 8 minutes.
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
infrared broiler burner. This helps to minimize the smoking and spattering of the grease.
Broiling 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 or 3. Steaks, chops and hamburger would be broiled on rack position 4
(top rack) for thinner pieces and position 3 for thicker ones. If top browning casseroles or bread the thickness of
the food would indicate the rack position. Casseroles would typically be browned on rack position 2 or 3 and
bread on rack position 3.
Fig. 14
19
OVEN USE
To Get the Best Results
■ Defrost the food before starting to cook.
■ 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.
■
Use a two-piece broil pan. Two-piece broil pans are designed to minimize smoke and spatter. DO NOT cover the
slotted grid with aluminum foil. This will catch the grease and could cause a fire.
■ The broiler pan should be placed all the way to the back of the oven and centered on the oven rack.
■ All broiling must be done with the oven door closed. This will insure the best in cooking performance while
maintaining a cool exterior surface for comfortable use. When checking the doneness of food while broiling,
leave the door open only long enough to check temperature or determine degree of doneness. Close door
immediately after checking the food.
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
on page 21. 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.
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.
20
OVEN USE
INTERNAL COOKING TEMPERATURES
Food Oven
Temperature
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
FFoooodd
Oven
Temperature
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, Should turn red and flesh
Lobster, should become pearly
Crab opaque.
Scallops Should turn milky white
or opaque and firm.
Clam, Mussels, Cook until shells open.
Oysters
Leftovers 165°F
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