DCS RGU485GDN, RGU486GLL, RDU485GDL, RDU486GLL, RDU364GLL Use & Care Guide

Professional range

RGU, RDU & RGUC models

La cuisinière professionnelle

Modèles RGU, RDU et RGUC

User guide

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.

WHATTO DO IFYOU 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		1	US
			CA
Safety and warnings	2
Introduction	6
First use
Conditioning the oven	10
Seasoning the griddle	10
Oven use
Positioning the shelves	11
Oven modes	14
Using your oven for baking and roasting	16
Using your oven for broiling	17
Using your oven for proofing dough	18
Oven cooking guidelines	20
Baking charts	22
Cooktop use
Using the cooktop burners	24
Guidelines for using the cooktop burners	25
Using the grill	26
Using the griddle	27
Care and cleaning
Manual cleaning chart	28
Removing and replacing the oven door	34
Removing and replacing the side racks	36
Replacing the burner parts	37
Replacing the oven light bulb	38
Using the CLEAN cycle	39
Troubleshooting	42
Warranty and service	47

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.

US	2 Safety and warnings
CA

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.

WARNING!

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!

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

3US CA

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.

WARNING!

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!

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.

US	4 Safety and warnings
CA

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.

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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 wellventilated room. Some pet birds are extremely sensitive to the fumes given off during a selfcleaning 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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6

Introduction

CA

48” models

RGU-484GG

RGU-486GL

RGU-486GD

RDU-484GG

RDU-486GL

RDU-486GD

RGU-485GD

RDU-485GD

Introduction	7	US
		CA

36” models

RGU-366	RGU-364GL	RGU-364GD
RDU-366	RDU-364GL	RDU-364GD

30” models

RGU-305

RDU-305

RGUC-305

US	8	Introduction
CA
	Before you start

1Make sure that the anti-tip bracket at the right rear of the range has been properly installed.

2Open 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’.

3Read this guide, taking special note of the ‘Safety and warnings’ section.

4Remove 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.

Introduction	9	US
		CA

Grill and griddle covers

Oven vents

		Grill grate
	Back trim	Griddle vents
	Burner grates	Griddle
		Grease drip-pans
	Cooktop burner	Grill knob
		Control panel
	knobs
	Secondary oven	Griddle knob
	mode knob	Oven frame
	Secondary oven
		Oven door gasket
	temperature knob

	Main oven	Broiler
	mode knob	Main oven temperature knob
		Side racks
		Label with model and
		serial numbers
	Kickstrip grate
		Oven door vents
	Shelf (secondary	Shelf (main oven)
	oven)
		Shelf slide
		(main oven)

Broil/roast pan and	RDU-484GG model for
slotted grid	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.

US	10	First use
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	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.

3Heat 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.

4Once cooled, wipe out the oven with a damp cloth and mild detergent, and dry thoroughly.

Seasoning the griddle

1Clean the griddle thoroughly with hot, soapy water to remove any protective coating.

2Rinse with a mixture of 1 cup water and ¼ cup white vinegar, then dry thoroughly.

3Pour 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.

4Turn the griddle knob counterclockwise to 350oF.

5When the oil begins to smoke, turn the knob clockwise back to OFF and allow the griddle to cool.

6Repeat steps 3 to 5.

7 Wipe the entire surface of the griddle using a soft, heavy cloth.

8Apply a very thin layer of vegetable (but not corn) oil.

9Check 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.

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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’.

SECONDARY OVEN

(48” models only)	MAIN OVEN

5
4	5*
3	4
2	3
1	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.

*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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To insert the shelves - MAIN OVEN

Guard rail

1Make sure the guard rail is at the back, facing up and the slides are not extended.

2Hold the shelf firmly with both hands, making sure you grip the wire shelf too to stop it sliding forward.

Rear tag

Front tag

3Hook the rear tags over the wires of the desired shelf position on both side racks.

To remove the shelves

1Wait for the oven to cool down completely.

4Push the shelf all the way into the oven, ensuring the front and rear tags either side are securely locked behind the side rack wires.

2Hold the shelf firmly with both hands, making sure you grip the wire shelf too to stop it sliding forward.

3Pull the shelf forward about ¾ of the way.

4Lift the rear of the shelf slightly so that the tags clear the side rack wires, then remove.

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To insert the shelves - SECONDARY OVEN (48” models only)

Guard rail
	Side rack wire
1 Make sure the guard rail is at the back,	2 Position the shelf: it should rest on the side
facing up.	rack wires, as shown.

Safety stop

3Tilt the front up slightly to help the safety stops clear the side rack wires.

4Lower 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.

2Pull the shelf forward about ¾ of the way.

3 Tilt the front up slightly to help the safety stops clear the side rack wires.

4Remove the shelf.

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Oven modes

Important!

In all oven modes, a cooling fan may come on to prevent parts of the range from overheating; you will he 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
		BAKE	in older ovens. Great for your favourite roasts
			and baked goods that have a pastry base and do
	BAKING		not require direct heat and browning on the top.
	ROASTING
			Similar to BAKE, but a convection fan in the back
	REHEATING
			of the oven helps distribute the heat more
	DEFROSTING
		BAKE	evenly, resulting in quicker browning and shorter
			cooking times. When converting recipes from
		CONVECTION
			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
		BROIL	that requires a quick burst of intense heat, use
			this mode with the temperature set to BROIL
			(= maximum intensity).
	BROILING
			Intense heat from the top is distributed by the
		BROIL	convection fan, giving a finish similar to a
			rotisserie: meat is crispy and evenly browned on
		CONVECTION	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.
	PROOFING		Provides a gentle heat in the sealed environment
		PROOF	of the oven, creating ideal conditions for
	DOUGH*
			proofing dough. Ideal for defrosting as well, but not
	DEFROSTING		suitable for reheating food or keeping hot food warm.
			This self-cleaning cycle takes care of the mess
	OVEN	CLEAN	and grime traditionally associated with oven
			cleaning. During self-cleaning, the oven reaches
	SELF-CLEANING
			very high temperatures. This burns off and
			breaks down food soils and grease deposits.

*In models without a PROOF mode, BAKE can be used for proofing dough. See instructions in section ‘Us

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ar the fan noise and feel warm air coming from the vents in the back trim.

	TYPICAL FOODS	ARRANGEMENT	DO I NEED TO PREHEAT THE OVEN?
	Pies	If baking on more than one	For baking: preheat until
	Pizza	shelf, ensure items or pans are	the temperature knob
	Cakes	staggered on shelves so that	halo turns from orange
			to red. Depending on the
	Cookies	one is never directly above
			temperature and type of
	Quiche	another.
			oven, this will take around
	Whole turkey	Center items in the oven as
			15-20 minutes.
		much as possible for best air
	Bread		For roasting and reheating,
		circulation.
	Brownie		you don’t need to preheat
	Muffins		the oven.
	Prime rib roast
	Pork roast
	Vegetables
	Lasagna
	Chicken breasts	Always broil with the oven	The oven generally
	Fish	door closed.	doesn’t need preheating
	Steak/Chops/Cutlets	For best results, place food on	for broiling.
	Bacon	the broil/roast pan and grid	However, for best results
	Hamburger patties	and center it under the broiler.	when you want quick
	Browning casseroles	Use a higher shelf position	browning or searing, we
	‘Au gratin’ dishes	for items that require quick	recommend you let the
			broiler heat for about 5-8
	Slices of toast	broiling, and lower ones
			minutes before placing
		that need more time to cook
	Vegetables
			food in the oven.
		through.
	Whole chicken
	Tenderloin of beef
	Bread dough	Place the dough in the oven	Yes, allow the oven to preheat
	Pizza dough	in a covered, heatproof bowl.	for 3 minutes.
	Defrosting food

This mode is not for cooking food.

See section ‘Using the CLEAN cycle’ for more information.

ing your oven for proofing dough’.

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Using your oven for baking and roasting

1Check that you have the shelf/shelves you will need in place.

If not, see section ‘Positioning the shelves’ for instructions.

Halo (Red)

2Turn the OVEN MODE knob counterclockwise to BAKE or BAKE CONVECTION.

The halo will glow red.

							Halo		Halo
	Halo				Halo
							(Unlit)		(Unlit)
	(Orange)				(Red)

3Turn 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.

4When 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.

Using your oven for broiling

1Check that you have the shelf you will need in place.

If not, see section ‘Positioning the shelves’ for instructions.

Halo (Orange)

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Halo (Red)

2Turn 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.

Halo	Halo
(Unlit)	(Unlit)

3Turn 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.

4When 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.

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Using your oven for proofing dough

RDU-48 models

Halo

(Red)

1Turn the OVEN MODE knob of the secondary oven counterclockwise to PROOF.

The oven will heat to an ideal proofing temperature (100oF) in about 3 minutes.

2AFTER 3 MINUTES, place the dough in the oven in a covered, heatproof bowl.

Halo (Unlit)

3When risen to the required size, remove the dough from the oven.

4Turn the oven mode knob clockwise back to OFF.

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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.

	Halo
			Halo		Halo
	(Red)
			(Orange)		(Unlit)

1Turn the OVEN MODE knob counterclockwise to BAKE and the TEMPERATURE knob counterclockwise to

WARM.

The oven will heat to an ideal proofing temperature (100oF) in about 5 minutes.

2AFTER 5 MINUTES, turn the temperature knob clockwise back to OFF.

3Place the dough in the oven in a covered, heatproof bowl.

Halo (Unlit)

4When 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 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 ), either reduce the temperature stated in the recipe and leave the baking

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

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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.

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

BAKE

To thaw uncooked frozen food, set the oven mode to BAKE or CONVECTION and set the 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.

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22 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	Single or	Shelf	Mode	Temperature	Time
		multi shelf	position(s)		(oF)	(min)
	Sugar cookies	single	2	BAKE	350-375	7-9
		single	2	BAKE CONVECTION	325-350	7-9
	Yellow cake	multi	1 and 3	BAKE	325-350	28-32
		multi	1 and 3	BAKE CONVECTION	300-325	28-32
	White cake	multi	1 and 3	BAKE	325-350	28-32
		multi	1 and 3	BAKE CONVECTION	300-325	28-32
	Angel food cake	single	1 or 2	BAKE	325-350	45-60
		single	1 or 2	BAKE CONVECTION	300-325	45-55
	Pound cake	single	1 or 2	BAKE	300-325	55-70
		single	1 or 2	BAKE CONVECTION	275-300	55-70

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Baking charts

RGU and RGUC models – Main oven

	Food	Single or	Shelf	Mode	Temperature	Time
		multi shelf	position(s)		(oF)	(min)
	Sugar cookies	single	2	BAKE	350-375	7-9
		single	2	BAKE CONVECTION	325-350	6-9
	Yellow cake	multi	1 and 3	BAKE	325-350	28-32
		multi	1 and 3	BAKE CONVECTION	300-350	28-32
	White cake	multi	1 and 3	BAKE	325-350	23-32
		multi	1 and 3	BAKE CONVECTION	300-325	23-32
	Angel food cake	single	1 or 2	BAKE	325-350	37-47
		single	1 or 2	BAKE CONVECTION	325-350	37-45
	Pound cake	single	1 or 2	BAKE	275-300	55-70
		single	1 or 2	BAKE CONVECTION	275-300	55-70

US	24 Cooktop use
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Using the cooktop burners

Halo (Red)

1Identify the knob of the burner you want to use.

2Push 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		Halo
(Red)		(Unlit)

3When 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.

4When 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.

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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.

Burner cap

	Notches	Flame spreader	CORRECT	WRONG
	Ignitor	(Brass)

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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.

Ridged side	Flat side
For foods where you	For foods that need
want the fat to run	more support and don’t
down, such as:	contain a lot of fat,
Hamburger patties	such as:
Steak	Fish
Sausages	Vegetables
	Lean chicken pieces

To use the grill

1Remove 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
	Support		Rear
			Ledge
	Grill grate	bar
Grease drip-pan	Radiant tray

WRONG
			Rear
	Grill grate	Support	Ledge
		bar
Grease drip-pan	Radiant tray

2Turn the grill knob counterclockwise to the LITE/HI setting.

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.

3Allow the empty grill to preheat for about 15 minutes.

4Adjust the heat anywhere between HI (high) and LO (low) during grilling.

5When you have finished using the grill, turn the grill knob clockwise back to OFF.

6Clean the grill grate immediately after use. See ‘Care and cleaning’ for instructions.

7When the grill has cooled down, clean the grease drip-pan. See ‘Care and cleaning’ for instructions.

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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.

1Remove 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.

3Turn the griddle knob counterclockwise to the desired temperature.

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.

4When 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.

5When you have finished using the griddle, turn its knob clockwise back to OFF.

6Clean 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.

Griddle cooking chart
Food	Temperature setting
Eggs	225-250 oF
Bacon, ham, pork chops	300-325 oF
Sausage, grilled cheese sandwiches	325-350 oF
Pancakes, French toast	350-375 oF
Hash brown potatoes	400-425 oF

US	28 Care and cleaning
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DOs

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.

DON’Ts

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?

Important!

Range exterior

Door frame exterior, Control panel, Sump area around cooktop burners,

Grill and griddle covers,

Back trim

1Soften any stubborn stains under a hot soapy cloth.

2Clean with a solution of mild detergent and hot water, then wipe dry with a microfiber cloth.

3For 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.

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.