DCS RGU485GDN, RGU486GLL, RDU485GDL, RDU486GLL, RDU364GLL Use & Care Guide
...
Professional range
RGU, RDU & RGUC models
User guide
La cuisinière professionnelle
Modèles RGU, RDU et RGUC
Guide d’utilisation
US CA
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.
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 appliance.
WHAT TO DO 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.
Contents
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Safety and warnings
Introduction
First use
Conditioning the oven
Seasoning the griddle
Oven use
Positioning the shelves
Oven modes
Using your oven for baking and roasting
Using your oven for broiling
Using your oven for proofing dough
Oven cooking guidelines
Baking charts
Cooktop use
Using the cooktop burners
Guidelines for using the cooktop burners
Using the grill
Using the griddle
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10
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14
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20
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24
25
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Care and cleaning
Manual cleaning chart
Removing and replacing the oven door
Removing and replacing the side racks
Replacing the burner parts
Replacing the oven light bulb
Using the CLEAN cycle
39
Troubleshooting
Warranty and service
Important!
SAVE THESE INSTRUCTIONS
The models shown in this user guide may not be available in all markets and are
subject to change at any time. For current details about model and specification
availability in your country, please visit our website listed on the back cover
or contact your DCS by Fisher & Paykel dealer.
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Safety and warnings
IMPORTANT SAFETY INSTRUCTIONS
To reduce the risk of fire, electrical shock, injury to persons, or damage when using the
appliance, follow the important safety instructions listed below:
WARNING!
Electrical Shock Hazard
Before removing a faulty oven light bulb, make sure you turn the power to
the range off at the main fuse or circuit breaker panel. If you don’t know how
to do this, contact an electrician.
Do not remove the kickstrip grate. Due to access to live electrical parts
behind it, the kickstrip grate should only be removed by a qualified
technician.
This appliance is equipped with a three-prong or four-prong grounding
plug for your protection against shock hazard and should be plugged
directly into a properly grounded power outlet. Do not under any
circumstances cut or remove the grounding prong from this plug.
Failure to follow this advice may result in death or electrical shock.
Tipping Hazard
To reduce the risk of the appliance tipping, it must be secured by a
properly installed anti-tip bracket. To check if the bracket is installed
properly, shine a flashlight from the front right bottom corner of the
appliance towards the back wall and verify that the bracket is engaged. If it
is not engaged, the installer or service technician has not done a proper job.
Do not use the appliance until it has been secured.
Failure to follow this advice may result in serious injury.
WARNING!
WARNING!
Fire Hazard
Never use your appliance for warming or heating the room. Persons could
be injured or a fire could start.
Keep the area around the appliance free from combustible materials (e.g.
wall coverings, curtains, drapes), gasoline and other flammable vapors
and liquids.
Do not let cooking grease or other flammable materials accumulate in, or, or
near the appliance.
Do not hang any articles (e.g. dish towels) off the oven handle. Some
fabrics may ignite or melt from the heat.
Never leave the cooktop burners unattended when in use –
Boilover causes smoking and greasy spillovers that may ignite.
Be sure all the controls are turned off and the appliance is cool before
using any type of aerosol cleaner on or around the appliance. Chemicals in
such cleaners could, in the presence of heat, ignite or cause metal parts to
corrode.
Failure to follow this advice may result in death or serious injury.
Safety and warnings
IMPORTANT SAFETY INSTRUCTIONS
WARNING!
Explosion Hazard
If you smell gas, do not use the appliance. Open a window or door to let the
gas escape, then follow the instructions on the inside front cover of this
manual.
Do not use water on grease fires. A violent steam explosion may result.
Turn all burners off, then smother fire or flame or use dry chemical or
foam-type extinguisher.
Do not heat unopened food containters such as cans – Build-up of
pressure may cause container to burst and result in injury.
Failure to follow this advice may result in injury or death.
Poisoning Hazard
Never cover any slots, holes or passages in the oven bottom or cover an
entire rack or the oven floor 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.
Clean the appliance with caution. If a wet sponge or cloth is used to wipe
spills on a hot cooking area, be careful to avoid steam burn. Some
cleaners can produce noxious fumes if applied to a hot surface. Follow the
directions of the cleaner manufacturer.
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 appliance.
Failure to follow this advice may result in poisoning or death.
WARNING!
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WARNING!
Hot Surface Hazard
Accessible parts may become hot during use.
Do not touch burners, areas near burners, the grill, griddle, grease drip-pans,
heating elements or interior surfaces of oven – These may be hot enough to
cause burns even though they are dark in color. During and after use, do not
touch, or let clothing or other flammable materials contact these parts and
surfaces until they have had sufficient time to cool. Other parts and surfaces
of the appliance may become hot enough to cause burns - among these
areas are the grates, back trim and oven vents at the back of the cooktop,
front edge, surfaces adjacent to the cooktop, and the oven door.
Use only dry potholders – Moist or damp potholders on hot surfaces may
result in burns from steam. Do not let potholder touch hot heating
elements. Do not use a towel or other bulky cloth.
Let hot grease cool before attempting to handle it.
Ovens with a CLEAN cycle: During self-cleaning, the oven reaches higher
temperatures than it does for cooking. Under such conditions, the surfaces
may get hotter than usual. Children should be kept away.
Failure to follow this advice could result in burns and scalds.
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Safety and warnings
IMPORTANT SAFETY INSTRUCTIONS
Read all the instructions before using the appliance. Use the appliance only for its intended
purpose as described in these instructions.
Proper installation – Be sure your appliance is properly installed and grounded by a qualified
technicican.
Do not operate the appliance if it is damaged or not working properly. If you received a damaged
product, contact your dealer or installer immediately.
Be sure to have the installer show you where and how to turn off the power supply to the range
(i.e. location of the main fuse or circuit breaker panel) and where and how to turn off the gas
supply to the range in an emergency.
Do not leave children alone – Children should not be left alone or unattended in the area where
the appliance is in use. They should never be allowed to play with the appliance or to sit or stand
on any part of the appliance.
Caution – for safety reasons, do not store items of interest to children in cabinets above a range
or at the back of the range – children climbing on the range to reach items could be seriously
injured.
Wear proper apparel – Loose-fitting or hanging garments should never be worn while using the
appliance.
User servicing – Do not repair or replace any part of the appliance unless specifically
recommended in the manual. All other servicing should be referred to a qualified technician.
Technicians must disconnect the appliance from the power supply before any servicing.
Storage in or on appliance – Flammable materials should not be stored in an oven or near the
cooktop.
Use care when opening the oven door – Let hot air or steam escape before removing or replacing
food.
Keep oven vent ducts unobstructed.
Placement of oven shelves – Always position shelves in the desired location while the oven is cool
(before preheating). If a shelf must be removed while the oven is hot, do not let oven mitts or
potholder contact the base of the oven or hot heating elements in the oven.
Do not clean the oven gasket or use any oven-cleaning products on it. It is essential for a good
seal, which ensures that the oven operates efficiently. Care should be taken not to rub, damage or
move it.
Do not use oven cleaners, harsh/abrasive cleaning agents, waxes, or polishes in a self-cleaning
oven. No commercial oven cleaner, oven liner, or protective coating of any kind should be used in
or around any part of a self-cleaning oven.
Do not use harsh/abrasive cleaners, scourers or sharp metal scrapers to clean the oven door glass
since they scratch the surface, which may result in the glass shattering.
Do not sit or stand on the oven door or place any heavy objects on it – doing so may result in
personal injury.
Be careful when reaching for items stored in cabinets above the appliance.
Safety and warnings
IMPORTANT SAFETY INSTRUCTIONS
Safe food handling: leave food in the oven for as short a time as possible before and after
cooking. This is to avoid contamination by organisms which may cause food poisoning. Take
particular care during warmer weather.
Clean only the parts listed in this manual.
Do not use a steam cleaner to clean any part of the appliance.
Do not obstruct the flow of combustion and ventilation air to the appliance.
Before self-cleaning the oven – Remove oven shelves, side racks, broiler pan and all other
cookware/utensils, and wipe up large food spills or grease deposits.
Before self-cleaning the oven –make sure you move any pet birds to another, closed and well-
ventilated room. Some pet birds are extremely sensitive to the fumes given off during a self-
cleaning cycle, and may die if left in the same room as the range during such a cycle.
Do not use any cookware on the grill or griddle.
Top cover (lid) must be removed when the grill or griddle is in operation.
When using the grill or griddle, make sure the grease drip-pan is in place – absence of this during
use may subject wiring or components underneath to damage.
The oven(s), grill, and griddle of your range cannot be used in the event of a power failure. Do not
attempt to operate these during power failure.
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 damage the
finish of the oven or cooktop parts.
Do not place any dishes, trays, water or ice directly on the oven floor during cooking, as doing so
will irreversibly damage the porcelain enamel finish.
For safety reasons, the cooktop burner flame size should be adjusted so it does not extend
beyond the edge of the cookware.
Use cookware of the appropriate size and construction for the type of cooking. This appliance
is equipped with burners of different sizes. Cookware must be matched to the size of the burner.
Select utensils with flat bottoms large enough to cover the burner flames. The use of undersize
utensils will expose a portion of the burner flames to direct contact and may result in ignition of
clothing. Proper relationships of utensil to burner will also improve efficiency.
Protective liners – Do not use aluminum foil to line grease drip-pans or oven bottoms.
Glazed cooking utensils – only certain types of glass, glass/ceramic, ceramic, earthenware, or
other glazed utensils are suitable for cooktop service without breaking due to the sudden change
in temperature.
Utensil handles should be turned inward and not extend over adjacent cooktop burners – To
reduce the risk of burns, ignition of flammable materials, and spillage due to unintentional
contact with the utensil, the handle of a utensil should be positioned so that it is turned inward,
and does not extend over adjacent cooktop burners.
The Governor of California is required to publish a list of substances known to the State of
California to cause cancer or reproductive harm and requires businesses to warn customers of
potential exposures to such substances.
WARNING!: This product emits exhaust that contains chemicals known to the State of California
to cause cancer, birth defects, and other reproductive harm.To reduce the risk from such
chemicals, make sure this appliance is installed, operated, and maintained according to the
manufacturer’s instructions.
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Introduction
48” models
RGU-484GG
RDU-484GG
RGU-485GD
RDU-485GD
RGU-486GL
RDU-486GL
RGU-486GD
RDU-486GD
36” models
Introduction
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RGU-366
RDU-366
30” models
RGU-305
RDU-305
RGUC-305
RGU-364GL
RDU-364GL
RGU-364GD
RDU-364GD
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Introduction
Before you start
1
Make sure that the anti-tip bracket at the right rear of the range has been properly installed.
2
Open the main oven door and find the model and serial numbers on the label in the bottom
right-hand corner of the oven frame (see the drawing opposite).
Note these numbers down for future reference in the space provided in section ‘Warranty and
service’.
3
Read this guide, taking special note of the ‘Safety and warnings’ section.
4
Remove all the packaging from the oven(s) and cooktop. Recycle items that you can. If any
adhesive residue is left on surfaces, remove this using dishwashing liquid on a soft cloth.
Do not use any harsh or abrasive cleaners.
Note: For RGUC models, check that the shipping spacer cardboard insert protecting the broiler
has been removed.
5
Make sure you follow the instructions under ‘First use’ before using your range for cooking.
Oven vents
Back trim
Burner grates
Cooktop burner
knobs
Secondary oven
mode knob
Secondary oven
temperature knob
Main oven
mode knob
Kickstrip grate
Grill and griddle covers
Side racks
Introduction
Grill grate
Griddle vents
Griddle
Grease drip-pans
Grill knob
Control panel
Griddle knob
Oven frame
Oven door gasket
Broiler
Main oven temperature knob
Label with model and
serial numbers
Oven door vents
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Shelf (secondary
oven)
Broil/roast pan and
slotted grid
Shelf (main oven)
RDU-484GG model for
illustration only
Important!
Do not block the vents of the oven, griddle and oven door with cookware, utensils or towels. During
cleaning, take care not to let any liquids run down these vents.
Shelf slide
(main oven)
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First use
CA
Conditioning the oven
Conditioning will burn off any manufacturing residues and ensure that you get the best
results right from the start.
1
Insert all the shelves. See ‘Positioning the shelves’ for instructions.
2
Turn on the ventilation hood above your range on high.
3
Heat the empty oven at 450oF for:
30 minutes using BAKE
30 minutes using BROIL (some ovens only).
See sections ‘Using your oven for baking and roasting’ and ‘Using your oven for broiling’ for
instructions.
There will be a distinctive smell while you are conditioning the oven. This is normal, but make
sure the kitchen is well ventilated during the conditioning.
4
Once cooled, wipe out the oven with a damp cloth and mild detergent, and dry thoroughly.
Seasoning the griddle
1
Clean the griddle thoroughly with hot, soapy water to remove any protective coating.
2
Rinse with a mixture of 1 cup water and ¼ cup white vinegar, then dry thoroughly.
3
Pour 1 tsp vegetable (but not corn) oil into the center of the griddle, then rub it over its entire
surface, using a soft, heavy cloth.
4
Turn the griddle knob counterclockwise to 350oF.
5
When the oil begins to smoke, turn the knob clockwise back to OFF and allow the griddle to
cool.
6
Repeat steps 3 to 5.
7
Wipe the entire surface of the griddle using a soft, heavy cloth.
8
Apply a very thin layer of vegetable (but not corn) oil.
9
Check the grease drip-pan and clean if necessary. Discard any liquid or soiling that may have
collected in the grease drip-pan during the conditioning.
The griddle is now ready to use.
For best results, re-season the griddle after long periods of non-use.
Note: the griddle will darken with use. This is normal.
Oven use
Positioning the shelves
Shelf positions are numbered from the bottom.
Position the shelves you will need before turning the oven on.
For advice on which shelf position to use, see sections ‘Oven modes’, ‘Oven cooking guidelines’,
and ‘Baking charts’.
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SECONDARY OVEN
(48” models only)
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3
2
1
Safety stop
Front stop
Secondary oven shelves
These shelves have safety stops to keep
them from sliding out of the oven when
pulled forward.
The front stops prevent the shelves from
hitting against the back of the oven.
MAIN OVEN
5*
4
3
2
1
* not available in RGUC models
Slide
Wire shelf
Main oven shelves
The wire shelves and slides are built
together as one unit.
When positioned correctly, the slides will
prevent the wire shelves from tilting when
pulled forward.
Beware: these shelves are heavy.
Important!
If you have an RDU or RGUC model, never leave
these shelves in the oven during a CLEAN cycle. If
you do, they will no longer slide smoothly.
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Oven use
CA
To insert the shelves - MAIN OVEN
Guard rail
1
Make sure the guard rail is at the back,
facing up and the slides are not extended.
2
Hold the shelf firmly with both hands,
making sure you grip the wire shelf too to
stop it sliding forward.
Rear tag
Front tag
3
Hook the rear tags over the wires of the
desired shelf position on both side racks.
4
Push the shelf all the way into the oven,
ensuring the front and rear tags either side
are securely locked behind the side rack
wires.
To remove the shelves
1
Wait for the oven to cool down completely.
2
Hold the shelf firmly with both hands, making sure you grip the wire shelf too to stop it sliding
forward.
3
Pull the shelf forward about ¾ of the way.
4
Lift the rear of the shelf slightly so that the tags clear the side rack wires, then remove.
To insert the shelves - SECONDARY OVEN (48” models only)
Guard rail
Side rack wire
1
Make sure the guard rail is at the back,
facing up.
2
Position the shelf: it should rest on the side
rack wires, as shown.
Oven use
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Safety stop
3
Tilt the front up slightly to help the safety
stops clear the side rack wires.
4
Lower the shelf back onto the side rack
wires and slide all the way into the oven.
To remove the shelves
1
Wait for the oven to cool down completely.
2
Pull the shelf forward about ¾ of the way.
3
Tilt the front up slightly to help the safety stops clear the side rack wires.
4
Remove the shelf.
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Oven use
Oven modes
Important!
In all oven modes, a cooling fan may come on to prevent parts of the range from overheating; you will h
It is normal for the fan to stay on after the oven is turned off.
Depending on your model, your oven may have only some or all of the oven modes below.
ACTIVITY OVEN MODE DESCRIPTION
This is a traditional mode for baking, roasting,
and reheating food, ideal for recipes developed
in older ovens. Great for your favourite roasts
and baked goods that have a pastry base and do
not require direct heat and browning on the top.
Similar to BAKE, but a convection fan in the back
of the oven helps distribute the heat more
evenly, resulting in quicker browning and shorter
cooking times. When converting recipes from
traditional to convection baking, reduce the stated
cooking time or temperature. For some recipes,
reducing both slightly may give the best results.
Intense heat from the top browns or ‘finishes off’
your meals. Broiling also gives you a healthier
alternative to frying or searing meat. For broiling
that requires a quick burst of intense heat, use
this mode with the temperature set to BROIL
(= maximum intensity).
BAKING
ROASTING
REHEATING
DEFROSTING
BAKE
BAKE
CONVECTION
BROIL
BROILING
Intense heat from the top is distributed by the
convection fan, giving a finish similar to a
BROIL
CONVECTION
PROOFING
DOUGH
DEFROSTING
OVEN
*
SELF-CLEANING
*In models without a PROOF mode, BAKE can be used for proofing dough. See instructions in section ‘U
PROOF
CLEAN
rotisserie: meat is crispy and evenly browned on
the outside, juicy and tender in the middle. Also
great for cooking vegetables and suitable for
foods that you would normally pan-fry or grill.
Provides a gentle heat in the sealed environment
of the oven, creating ideal conditions for
proofing dough. Ideal for defrosting as well, but not
suitable for reheating food or keeping hot food warm.
This self-cleaning cycle takes care of the mess
and grime traditionally associated with oven
cleaning. During self-cleaning, the oven reaches
very high temperatures. This burns off and
breaks down food soils and grease deposits.
ar the fan noise and feel warm air coming from the vents in the back trim.
Oven use
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TYPICAL FOODS ARRANGEMENT
Pies
Pizza
Cakes
Cookies
Quiche
Whole turkey
Bread
Brownie
Muffins
Prime rib roast
Pork roast
Vegetables
Lasagna
Chicken breasts
Fish
Steak/Chops/Cutlets
Bacon
Hamburger patties
Browning casseroles
‘Au gratin’ dishes
Slices of toast
Vegetables
Whole chicken
Tenderloin of beef
If baking on more than one
shelf, ensure items or pans are
staggered on shelves so that
one is never directly above
another.
Center items in the oven as
much as possible for best air
circulation.
Always broil with the oven
door closed.
For best results, place food on
the broil/roast pan and grid
and center it under the broiler.
Use a higher shelf position
for items that require quick
broiling, and lower ones
that need more time to cook
through.
DO I NEED TO PREHEAT THE OVEN?
For baking: preheat until
the temperature knob
halo turns from orange
to red. Depending on the
temperature and type of
oven, this will take around
15-20 minutes.
For roasting and reheating,
you don’t need to preheat
the oven.
The oven generally
doesn’t need preheating
for broiling.
However, for best results
when you want quick
browning or searing, we
recommend you let the
broiler heat for about 5-8
minutes before placing
food in the oven.
Bread dough
Pizza dough
Defrosting food
Place the dough in the oven
in a covered, heatproof bowl.
This mode is not for cooking food.
See section ‘Using the CLEAN cycle’ for more information.
ing your oven for proofing dough’.
Yes, allow the oven to preheat
for 3 minutes.
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Oven use
CA
Using your oven for baking and roasting
1
Check that you have the shelf/shelves you
will need in place.
If not, see section ‘Positioning the shelves’
for instructions.
Halo
(Red)
2
Turn the OVEN MODE knob
counterclockwise to BAKE or BAKE
CONVECTION.
The halo will glow red.
Halo
(Orange)
3
Turn the TEMPERATURE knob
counterclockwise to the desired
temperature.
While the oven is heating up, the halo will
glow orange.
When the oven has reached the set
temperature (in about 15-20 minutes),
the halo will turn red.
Note: the halo may alternate between red
and orange during cooking as the oven
maintains the set temperature.
Halo
(Red)
Halo
(Unlit)
4
When you have finished using the
oven, turn both the oven mode and
temperature knobs clockwise to OFF.
The halos will go out.
You may continue to hear the noise of
the cooling fan: it is normal for the fan
to stay on.
Halo
(Unlit)
Using your oven for broiling
1
Check that you have the shelf you will need
in place.
If not, see section ‘Positioning the shelves’
for instructions.
Oven use
Halo
(Red)
2
Turn the OVEN MODE knob
counterclockwise to BROIL or BROIL
CONVECTION.
Make sure you turn the knob exactly to the
setting, never past it.
The halo will glow red.
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Halo
(Orange)
3
Turn the TEMPERATURE knob
counterclockwise to BROIL or alternatively,
a desired lower temperature.
The halo will glow orange, indicating that
the broiler is heating.
For best results when you want quick
browning or searing, preheat the broiler for
about 5-8 minutes before placing food in
the oven.
Halo
(Unlit)
4
When you have finished using the
oven, turn both the oven mode and
temperature knobs clockwise to OFF.
The halos will go out.
You may continue to hear the noise of
the cooling fan: it is normal for the fan
to stay on.
Halo
(Unlit)
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Oven use
CA
Using your oven for proofing dough
RDU-48 models
Halo
(Red)
1
Turn the OVEN MODE knob of the
secondary oven counterclockwise
to PROOF.
The oven will heat to an ideal proofing
temperature (100
o
F) in about 3 minutes.
2
AFTER 3 MINUTES, place the dough in the
oven in a covered, heatproof bowl.
3
When risen to the required size,
remove the dough from the oven.
Halo
(Unlit)
4
Turn the oven mode knob clockwise
back to OFF.
Oven use
Using your oven for proofing dough
All other models
If your model has a secondary oven, we recommend using it for proofing dough, as the
smaller volume ensures a more even temperature.
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Halo
(Red)
1
Turn the OVEN MODE knob
(Orange)
counterclockwise to BAKE and the
TEMPERATURE knob counterclockwise to
WARM.
The oven will heat to an ideal proofing
temperature (100
3
Place the dough in the oven in a
o
F) in about 5 minutes.
covered, heatproof bowl.
Halo
Halo
(Unlit)
2
AFTER 5 MINUTES, turn the temperature
knob clockwise back to OFF.
Halo
(Unlit)
4
When risen to the required size, remove the
dough from the oven and turn the oven
mode knob clockwise back to OFF.
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Oven use
Oven cooking guidelines
Important!
Use all the oven modes with the oven door closed.
Never use aluminum foil to cover the oven shelves or to line the floor of the oven. The trapped
heat can irreversibly damage the enamel and may even cause fire.
Do not place water, ice, or any dish or tray directly on the oven floor, as this will irreversibly
damage the enamel.
Do not cover the slotted grid of the broil/roast pan with aluminum foil. This will catch the grease
and could cause fire.
Do not use plastic wrap or wax paper in the oven.
For food safety reasons, do not leave food in the oven for longer than two hours before and
after cooking or defrosting. This is to avoid contamination by organisms which may cause food
poisoning. Take particular care during warmer weather.
Baking
Always position the oven shelf/shelves you will need before turning the oven on. For single
shelf baking, the most frequently used shelf position is no. 2. See the ‘Baking charts’ for more
suggestions on shelf positions. Remove any unused shelves and baking utensils from the oven.
Preheat the oven to the temperature stated in the recipe before most baking. Depending on
the temperature and the size of the oven, preheating will take around 15-20 minutes. Wait until
the halo around the temperature knob turns from orange to red.
If you have a 48” range, the main oven is ideal for multi-shelf baking or baking larger
quantites. For smaller quantities baked on a single shelf, use the secondary oven.
Arrange pans and food items evenly on the shelves. Make sure pans do not touch each other
or the sides of the oven. When baking a single item, always center the item on the oven shelf.
If baking on multiple shelves, make sure you stagger items on the shelves so that one is never
directly above another.
To convert recipes from traditional baking (BAKE) to convection baking
(
BAKE
CONVECTION
time unchanged, or reduce the baking time by several minutes and leave the temperature
unchanged. For foods with a baking time of over an hour, reducing both the temperature and
time slightly may give the best results.
Dark metal baking pans or those with a dull finish absorb heat faster than shiny pans, and are
excellent for pies and breads, or anything that needs browning or a crisper crust.
A shiny finish may work best for foods that require lighter, delicate browning (e.g. cakes and
cookies), as it reflects some heat and gives a less intense baking surface.
Avoid opening the oven door frequently during baking. Do not open the oven door until at
),
either reduce the temperature stated in the recipe and leave the baking
Oven use
Oven cooking guidelines
Roasting
Use the broil/roast pan and slotted grid supplied with the range when roasting, elevating the
meat on a metal roasting rack. This allows hot air to circulate around the meat, giving a more
even browning and a result similar to a rotisserie. A suitable roasting rack can be purchased
through your DCS by Fisher & Paykel dealer or Customer Care.
When roasting larger items like a whole turkey, use only the pan and grid for greater stability.
Use a meat thermometer to accurately determine the doneness of meat.
Broiling
Always broil with the oven door closed. If you open the oven door to check the food, have it
open for as short a time as possible. This is to prevent the control panel from overheating.
Use both the broil/roast pan and slotted grid supplied. The grid helps to reduce smoking and
splatter by letting grease drip into the bottom of the pan, away from intense heat. To prevent
food sticking, spray the grid with a light coating of non-stick cooking spray.
Use a meat thermometer to accurately determine the doneness of meat.
Choose a suitable shelf position. To ensure that meat is cooked through rather than just
browned on the outside, broil thick pieces of meat and poultry on shelf positions 2 or 3. Use
shelf position 4 for thinner items that need less cooking time like steaks, chops, or hamburger
patties.
When finishing off meals by browning the top under the broiler, use metal or glass-ceramic
bakeware. Do not use heatproof glass or eartenware, as these cannot withstand the intense heat
of the broiler.
Center the item in the oven, so that it is directly under the broiler.
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Proofing dough
Heatproof glass bowls are best for proofing, as you can gauge the increase in size without
having to open the oven or remove the cover.
To lock in or increase moisture during proofing, cover the bowl with a damp dish towel.
Defrosting
To thaw uncooked frozen food, set the oven mode to BAKE or
temperature to WARM . Once thawed, cook the food immediately and do not refreeze.
To prevent liquid from thawing food dripping on the oven floor, be sure any uncooked food is
tightly wrapped in foil and/or placed in a container.
For more oven cooking tips, visit our website, www.dcsappliances. com.
BAKE
CONVECTION
and set the
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Oven use
Baking charts
The settings in the following chart are guidelines only. Follow the instructions in your recipe or
on food packaging and be prepared to adjust the oven settings and baking times to achieve the
best possible results for you.
Settings in bold indicate the recommended method.
RDU models - Main oven
Food
Sugar cookies
Yellow cake
White cake
Angel food cake
Pound cake
Single or
multi shelf
single 2 BAKE 350-375 7-9
single 2 BAKE CONVECTION 325-350 7-9
multi 1 and 3 BAKE 325-350 28-32
multi 1 and 3 BAKE CONVECTION 300-325 28-32
multi 1 and 3 BAKE 325-350 28-32
multi 1 and 3 BAKE CONVECTION 300-325 28-32
single 1 or 2 BAKE 325-350 45-60
single 1 or 2 BAKE CONVECTION 300-325 45-55
single 1 or 2 BAKE 300-325 55-70
single 1 or 2 BAKE CONVECTION 275-300 55-70
Shelf
position(s)
Mode
Temperature
o
(
F)
Time
(min)
Baking charts
RGU and RGUC models – Main oven
Food
Sugar cookies
Yellow cake
White cake
Angel food cake
Pound cake
Single or
multi shelf
single 2 BAKE 350-375 7-9
single 2 BAKE CONVECTION 325-350 6-9
multi 1 and 3 BAKE 325-350 28-32
multi 1 and 3 BAKE CONVECTION 300-350 28-32
multi 1 and 3 BAKE 325-350 23-32
multi 1 and 3 BAKE CONVECTION 300-325 23-32
single 1 or 2 BAKE 325-350 37-47
single 1 or 2 BAKE CONVECTION 325-350 37-45
single 1 or 2 BAKE 275-300 55-70
single 1 or 2 BAKE CONVECTION 275-300 55-70
Shelf
position(s)
Mode
Oven use
Temperature
o
(
F)
Time
(min)
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Cooktop use
CA
Using the cooktop burners
1
Identify the knob of the burner you want to
use.
Halo
(Red)
2
Push the knob in and turn it counterclockwise
to LITE.
Make sure you stop at LITE before turning the
knob to any flame setting.
The halo will glow red.
You will start hearing a clicking sound. If there
is no clicking, turn the knob clockwise back to
OFF and see ‘Troubleshooting’ for advice.
Halo
(Red)
3
When the burner has lit, turn the knob to
any setting between HI (high) and SIM
(simmer).
The clicking should stop as soon as the
burner has lit.
If the burner doesn’t light, and/or the
clicking doesn’t stop, or the flames are
not blue and well-defined, turn the
knob clockwise back to OFF and see
‘Troubleshooting’ for advice.
Halo
(Unlit)
4
When you have finished cooking, turn the
knob clockwise back to OFF.
The knob will release and the burner and
halo will go out.
If you are using LP gas, there may be a
slight ‘extinction pop’ or flash at the flame
spreader a few seconds after the burner has
been turned off. This is normal for LP gas.
Cooktop use
Guidelines for using the cooktop burners
All burners have the same low turn-down setting (SIM) for gentle simmering (1,300 BTU/hr). Use
the SIM setting for melting chocolate and butter, cooking rice and delicate sauces, simmering
soups and stews, and keeping cooked food hot.
For cooking that requires especially intense heat (e.g. searing meat, wok-cooking, stir-frying),
use the shaded burners, as these have a higher maximum output (17,000 BTU/hr for Natural gas)
than the other burners (12,500 BTU/hr for Natural gas).
Never leave the cooktop unattended when in use. Boilover causes smoking and greasy spills
that may ignite.
Never allow flames to extend beyond cookware or curl up its sides. This could discolor and
damage the utensil and you may get burned touching a hot handle.
Keep handles out of the way. Turn handles so that they don’t extend over the edge of the range
or another burner that is on.
Take care when deep-frying. Oil or fat can overheat very quickly, particularly on a high setting.
Make sure that all burner parts are properly in place. Incorrectly or incompletely assembled
burners may produce dangerous flames. See ‘Replacing the burner parts’ in ‘Care and cleaning’.
Keep the burners clean. Especially after a spill or boilover, make sure you clean the affected
burners before using them again. Food residue may clog the ignitor and the notches of the flame
spreader, stopping the burner from functioning correctly. See ‘Care and cleaning’ for instructions.
Check that the burner flames are regular. They should be blue with no yellow tipping, and burn
without fluttering all around the burner cap. If not, see ‘Troubleshooting’ for advice.
Use woks only with a wok ring. Wok rings can be purchased separately through your DCS by
Fisher & Paykel dealer or Customer Care. To use, place the wok ring over the grates, making sure
the small protrusions on its bottom straddle the grate fingers. The wok ring should be stable and
unable to rotate.
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Notches
Ignitor
Burner cap
Flame spreader
(Brass)
CORRECT WRONG
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Cooktop use
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Using the grill
The grill has a reversible grate. It will change color with use as oils cook onto the surface. This is
normal and doesn’t affect grilling performance.
For foods where you
want the fat to run
down, such as:
Hamburger patties
Steak
Sausages
Ridged side
Flat side
For foods that need
more support and don’t
contain a lot of fat,
such as:
Fish
Vegetables
Lean chicken pieces
To use the grill
1
Remove the cover and check that the grease drip-pan and the grill grate are properly in place
and you have the best side for your food. The grate should always be sloping towards the grease
drip-pan, with its support bar firmly resting in the groove of the rear ledge, as shown.
Important!
Never turn on or use the grill with the grill cover in place.
CORRECT WRONG
bar
Rear
Ledge
Grill grate
Grease drip-panGrease drip-pan
Radiant trayRadiant tray
Support
Grill grate
2
Turn the grill knob counterclockwise to the LITE/HI setting.
3
4
5
6
7
The halo around the knob will glow red.
There may be a delay of a minute or so before the grill burner lights. This is normal.
Allow the empty grill to preheat for about 15 minutes.
Adjust the heat anywhere between HI (high) and LO (low) during grilling.
When you have finished using the grill, turn the grill knob clockwise back to OFF.
Clean the grill grate immediately after use. See ‘Care and cleaning’ for instructions.
When the grill has cooled down, clean the grease drip-pan. See ‘Care and cleaning’ for
instructions.
Support
bar
Rear
Ledge
Cooktop use
Grill cooking guidelines
Important!
Never leave the grill unattended during use. Grease drippings may cause short flare-ups or even
sustained flaming. If left unattended, these may cause fire.
Make sure you have your ventilation hood set on maximum during grilling.
Clean the grease drip-pan after every use. Accumulated grease can be a fire hazard.
The longer you preheat the grill, the darker the grill marks will appear on food.
Trim excess fat off meat to minimize flare-ups.
Generally, start out on a high setting to sear or brown meat, then lower the setting to make sure
that meat or poultry is cooked through.
When turning meat over, use tongs or a spatula as these will not puncture the meat and allow
the juices to run out.
Using the griddle
The griddle will darken and ‘season’ with use, developing a natural non-stick coating. When it is
properly seasoned it can be used without any additional oil.
1
Remove the cover and check that the grease drip-pan is properly in place.
Important!
Never turn on or use the griddle with the cover in place.
Always keep the vents at the rear of the griddle frame clear of any object: airflow to the vents
must not be blocked.
2
If you haven’t used the griddle for a long time, re-season it. See section ‘First use’ for instructions.
3
Turn the griddle knob counterclockwise to the desired temperature.
4
5
6
There may be a delay of a minute or so before the griddle comes on. This is normal.
While the griddle is heating up, the halo around its knob will glow orange.
See the ‘Griddle cooking chart’ below for suggestions.
When the halo turns red (after about 15 minutes), the griddle is ready to use.
Note: the halo may alternate between red and orange during use as the griddle
maintains the set temperature.
When you have finished using the griddle, turn its knob clockwise back to OFF.
Clean the griddle and grease drip-pan after every use. The griddle should be cleaned very
carefully while it is still hot. See ‘Care and cleaning’ for instructions.
Important!
Clean the grease drip-pan after every use. Accumulated grease can be a fire hazard.
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Griddle cooking chart
Food Temperature setting
Eggs 225-250 oF
Bacon, ham, pork chops 300-325
Sausage, grilled cheese sandwiches 325-350
Pancakes, French toast 350-375
Hash brown potatoes 400-425
o
F
o
F
o
F
o
F
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Care and cleaning
DOs DON’Ts
Read these cleaning instructions and the ‘Safety
and warnings’ section before you start cleaning
your range.
Before cleaning or removing any part, make
sure that everything on the range has been
turned off.
Unless suggested otherwise in the chart
following, allow any part to cool to a safe
temperature before cleaning. If you do need to
handle a warm or hot part (e.g. grill or griddle),
take extreme care. Wear long protective mitts
to avoid burns from steam or hot surfaces.
Try using any cleaner on a small area first, to
ensure it doesn’t stain.
See the pages following this chart for
instructions on removing and replacing
different parts of the range for cleaning or
maintenance.
To help you identify any parts, see illustrations
in section ‘Introduction’ and after this cleaning
chart.
Do not use aerosol cleaners until the
range has completely cooled. The
propellant substance in these cleaners
could catch fire in the presence of heat.
Do not let soiling or grease accumulate
anywhere in or on the range. This will
make future cleaning more difficult and
may present a fire hazard.
Do not use any abrasive or harsh
cleaners, cloths, scouring pads or steel
wool. These will scratch your range and
damage its appearance.
Do not use a steam cleaner to clean any
part of the range.
Do not perform any cleaning or
maintenance on parts not specifically
named in the chart below. If in doubt,
contact Customer Care.
Do not lift the black grill and griddle
frames off the cooktop.
Manual cleaning chart
What? How?
Range exterior
1
Door frame
exterior,
Control panel,
Sump area
around cooktop
burners,
Grill and griddle
covers,
Back trim
Soften any stubborn stains
under a hot soapy cloth.
2
Clean with a solution of mild
detergent and hot water, then
wipe dry with a microfiber
cloth.
3
For extra shine, use a
suitable stainless steel
cleaner and polish, following
manufacturer’s instructions.
Always rub the stainless steel
in the direction of the polish
lines.
Important!
Always read the label to make sure
your stainless steel cleaner does not
contain chlorine compounds as these
are corrosive and may damage the
appearance of your range.
Do not use and take care not to spill
any stainless steel cleaner on the
knobs, oven handles, or the kickstrip
grate. These are not stainless steel
parts and their surface may be
damaged by stainless steel cleaner.
When cleaning the back trim and the
top of the oven door, be careful not to
let any liquid run down the vent holes.
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