Dynamic Cooking Systems RDT-484GG Installation Manual

THE PROFESSIONAL RDT SERIES
DUAL FUEL RANGE

Use and Care Guide

MODELS:

RDT-305
RDT-366
RDT-364GL
RDT-364GD

RDT-484GG
RDT-485GD
RDT-486GL
RDT-486GD

A MESSAGE TO OUR CUSTOMERS

Thank you for selecting this DCS Dual Fuel Range. Because of this appliance’s unique features we have developed
this Use and Care Guide. It contains valuable information on how to properly operate and maintain your new ap­pliance for years of safe and enjoyable cooking.

To help serve you better, please fill out and submit your Product Registration by visiting our website at www.
dcsappliances.com and selecting “Customer Care” on the home page and then select “Product Registration”. 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:
1-888-936-7872, or email:

NOTE: Please write the Model and Serial Numbers on this page for references (located on rating plate on the back
panel and also on the front frame, right lower corner between the kick panel and the oven door).

MODEL NUMBER SERIAL NUMBER

NOTE: Inspect the product to verify that there is no shipping damage. If any damage is detected, call the shipper
and initiate a damage claim. DCS by Fisher & Paykel is not responsible for shipping damage.

DO NOT discard any packing material (box, pallet, straps) until the unit has been inspected.

[e-mail]

.

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.

DANGER

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.

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 foam-type
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.

PLEASE RETAIN THIS MANUAL FOR FUTURE REFERENCE.

1

TABLE OF CONTENTS

SAFETY PRACTICES 3-5
MODEL IDENTIFICATION 6
BEFORE USING YOUR APPLIANCE 7-8
COOKTOP USE

Burner Use 9

Burner Efficiency and Flame Characteristics 10
Burner Grates 11
Wok Ring (Purchase Separately) 11

GRILL USE 12-13
GRIDDLE USE 13-14
OVEN USE

Convection Baking 15-17
Regular Baking 17-19
Broiling 19
Slow Cooking / Low Temperature Cooking 20
High Altitude Baking 20
Internal Cooking Temperatures 21
Suggested Temperatures to Keep Food Hot 22
Proofing 23
Oven Self-cleaning Mode 23-24

CARE AND MAINTENANCE

Cleaning Range or Cooktop, Burners Grates 25
Burners and Igniters 26
Drip Trays and Drain Tubes, Griddle, Grill, Control Knobs 26-27
Backguard, Oven Door Removal and Installation 28
Oven Racks, Frame, Sides, Door Exterior, Heat Deflector,

Door Gasket 29
Oven Light Bulb Replacement 29
Power Failure 29

PARTS IDENTIFICATION

30-31

TROUBLESHOOTING 32

HOW TO OBTAIN SERVICE 33

WARRANTY 3435

2

SAFETY PRACTICES AND PRECAUTIONS

When properly cared for, your new DCS Appliance has been de signed to be a safe, reliable cooking appliance.

When using this restaurant caliber appliance, use it with extreme care, as this type appliance provides intense
heat and can increase the accident potential. Basic safety precautions must be followed when using kitchen ap­pliances, including the following:

n 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.

n Begin by insuring proper installation and servicing. Follow the installation instructions which came with this ap-

pliance. Be sure to have a qualified technician install and ground this appliance before using.

n 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.

n If you smell gas, the installer has not done a proper job of checking for leaks. You can have a small leak and

therefore a faint gas smell if the connections are not completely tight. Finding a gas leak is not a “do-it- yourself”
procedure. Some leaks can only be found with the burner control in the ON position and for your protection it
must be done by a qualified service technician.

n 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 at-

tempt to use the appliance
instructions on page 1, “For your safety – if you smell gas”.

n This appliance has been factory assembled for natural or LP gas. It should be correctly ad justed from the factory.

or turn any electrical switch on or off

until the gas has had time to dissipate. Follow the

n 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.

n 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.

n 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.

n 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.

n 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.

n 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.

n Do not use water on grease fires. Turn all burners OFF, then smother fire with baking soda or use a dry chemical

or foam-type fire extinguisher.

n Never let clothing, pot holders, or other flammable materials come in contact with, or too close to, any burner or

burner grate until it has cooled. Fabric may ignite and result in personal injury.

n Be certain to use only dry pot holders: moist or damp pot holders on hot surfaces may cause burns from steam.

Do not use a towel or other bulky cloth or frayed cloth in place of pot holders. Do not let pot holders touch hot
burners, or burner grates.

n 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.

3

SAFETY PRACTICE AND PRECAUTIONS

n 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 perfor mance and can damage the finish of the oven or the cooktop
parts.

WARNING! NEVER cover any slots, holes or passages in the oven bottom or

cover an entire rack with materials such as aluminum foil. Aluminum foil linings may trap heat,
causing a fire hazard.

n

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.

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.

n 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.

n 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.

n Never leave the cooktop unattended when using high flame settings. When cooking with high flame settings,

boil overs cause smoking and greasy spill overs that may ignite. More importantly, if the burner flames are
smothered by a severe boil over which effects the igniter, unburned gas will escape into the room.

n Only certain types of glass, heat-proof glass-ceramic, ceramic, earthen ware, or other glazes utensils are suitable

for cooktop use. This type of utensil may break with sudden temperature changes. Use only on low or medium
flames settings according to the manufacturer’s directions. The use of professional utensils is recommended.

n Do not heat sealed food containers; a build up of pressure may cause the container to burst.

n 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.

n 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.

n 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.

n Hold the handle of the pan to prevent movement of the utensil when stirring or turning food.

n 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.

n For proper lighting and performance of the cooktop burners, keep the burner ports clean. It may be necessary to

clean these when there is a boil over or when the burner does not light, even though the electronic igniters click

n Do not use the grill for cooking excessively fatty meats or products which promote flare-ups. Do not use cooking

utensils on the grill.

n 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

4

SAFETY PRACTICES AND PRECAUTIONS

Installer supplied shut-off valve
must be easily accessible inside
cabinetry.

Gas Supply

n 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.

n Place oven racks in desired position while the oven is cool. If a rack must be moved while the oven is hot, do not

let the pot holders contact the hot interior of the oven.

n Use care when opening the oven door; let hot air or steam escape before removing or replacing foods.

n Do not rub, damage, move or remove the door gasket. It is essential for a good seal during baking. Wash gasket

with hot water only.

n Clean the ventilator hood and filters above the range or cooktop frequently so grease from cooking vapors does

not accumulate on them. The filters can be cleaned in a dishwasher or DishDrawer. Follow directions provided
by ventilation manufacturer for cleaning.

n 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.

n DO NOT obstruct the flow of combustion or ventilation air to the appliance. Be sure a fresh air supply is available.

n For safety reasons and to avoid damage to the appliance never sit, stand, or lean on the oven door or cooking

surface.

n 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.

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.

5

MODEL IDENTIFICATION

48” RDT RANGE MODELS

RDT484GG

RDT485GD

36” RDT RANGE MODELS

RDT-486GL

RDT-486GD

RDT-366

30” RDT RANGE MODELS

RDT-305

6

RDT-364GL RDT-364GD

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:

n Griddle cover- (RDT-364GD, RDT-486GD, RDT-484GG, and RDT-485GD Models Only)

n Grill cover- (RDT-364GL, RDT-484GG, and RDT-485GL Models Only)

n Grill grates, 2 pieces - (RDT-364GL, RDT-486GL & RDT-484GG Models Only)

n 6 burner head assemblies, burner caps and grates (number of grates depends on the unit), (5 burner heads on

RDT-305 and RDT-485GD Models Only, 4 burner heads on RDT-364 and RDT-484GG)

n Radiant tray - to hold ceramic rods for grill - (RDT-364GL, RDT-486GL & RDT-484GG Models Only)

n One removable drip tray (griddle and grill models only have drip tray liners, for catching grease)

24” & 27” OVEN:

n One, Two-piece broil pan

n Three Oven Racks

12” OVEN:

n Two oven racks

n Two removable Rack Supports

NOTE:

If any of the listed accompanying items are missing, contact DCS at [phone]. 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 rack positions are numbered from the bottom as in
the floors of a building. (Fig. 01)

RACK POSITIONS

4
3
2
1

4
3
2
1

Fig. 01

7

BEFORE USING YOUR APPLIANCE

15º - 20º

15º

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 450ºF and the broiler burner on to “Broil”. Turn on a
ventilator above your range while these burners are on, as there may be
an odor.

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.

RACK
GUIDE

RACK
SLIDE

SAFETY STOP

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.

Fig. 02

Fig. 03

8

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.

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

CAP

BRASS

PORT RING

SIMMER FLAME

Fig. 04

2

1

RDT366 COOKTOP SECTION SHOWN

4

3

2

1

RDT484 COOKTOP SECTION SHOWN

6

5

4

3

2

1

RDT364 COOKTOP SECTION SHOWN

4

3

2

1

2

1

RDT305 & 485 COOKTOP SECTION SHOWN

4

3

RDT486 COOKTOP SECTION SHOWN

4

5

3

6

5

9

COOKTOP USE

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 34, “Be­fore Calling For Service”. To light the burner manually, see page 29, “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.

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.

PROPER FLAME HEIGHT

IGNITER KEEP CLEAN

Fig. 05

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.

n 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.

n 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.

Fig. 06

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.

10

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. 07 & 08).

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 control is placed slightly lower than the other
control knobs (Fig. 09). This is due to the physical size of the com­mercial type thermostats used on the product.

Fig. 07 (305 & 485 models)

Fig. 08 (36” & 48” models)

Fig.09

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.10. 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, and 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. 10

11

GRILL USE

GRILL

The two grill grates are reversible (see Fig.11). 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.

SIDE A

SIDE B

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, 1-888-936-7872 or see page 1 for contact information.

Fig. 11

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.

12

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.

GRIDDLE USE

The built-in griddle on your cooktop is made from Type 304
stainless steel, highly polished to provide a smooth cooking
surface. It is normal for it to darken with use as oils cook onto
the surface to provide a stick resistant base or “seasoning”.
Since the griddle is made from stainless steel, the surface will
not rust. The griddle burner is thermostatically controlled and
cycles on and off to maintain the set temperature. The HEATING
light indicates that the burner is “ON”. The 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.12) . 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.

SHIPPING SCREW

REMOVE

OUTER LEVELING

SCREWS 2

GRIDDLE FLUE

COVER

Fig. 12

13

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 preheat-

ed, 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

FOOD TEMPERATURE

Eggs

Bacon, Ham, Pork Chops

Sausage, Grilled Cheese Sandwiches

Pancakes, French Toast

Hash Brown Potatoes

225ºF to 250ºF

300ºF to 325ºF

325ºF to 350ºF

350ºF to 375ºF

400ºF to 425ºF

14

OVEN USE

OVEN COOKING ELEMENTS

Your new professional RDT range is equipped with bake and broil cooking elements. The 27” oven bakes at 6,000
Watts while the 27” and 24” ovens broil at 4,000 Watts. On the RDT 305 models, the 24” oven bakes at 3,700
watts. The 12” proofing oven (RDT 48 models only) bakes at 3,700 Watts and broils at 3,600 Watts.

OVEN

Your new oven can be used in three cooking modes: convection bake, traditional bake, and regular broil. To help
you decide which way to cook your food read this information first. Remember this is a new oven and the ther­mostat has been checked for accuracy. Your old oven may have had a thermostat that over the years got a little
hot or a little cold. Check your recipes for the correct time and temperature. Use caution when using your old
ovens time or temperature. You may have been compensating for your old oven being out of calibration. Mod­els RDT-484GG, RDT-485GD, & RDT-486GL and RDT-486GD have two ovens. The 27” oven on the right side can
be used for standard baking, fan assisted convection baking, and broiling. It is also self-cleaning. The 12” oven
on the left side, can be used for standard baking, broiling, and proofing baked goods. It is also ideal for baking
small amounts of food when you don’t want to heat the large oven.

OVEN RACKS

Models RDT-484GG, RDT-485GD, RDT-486GL and RDT-486GD have two ovens. The oven on the right side has (3)
standard racks and 4 rack positions. The left side oven has 2 oven racks and 4 roller assisted rack supports.

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. The racks should be removed before self cleaning. See page 30 for care of the rack supports. All dual
fuel 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 temperature for a short period of time, i.e. drop cookies. The oven heating light will turn
“Off” and the ready light will be “On” when the oven has reached temperature.

CONDENSATION

During any cooking process there is a certain amount of moisture that evaporates from the food. The amount of
moisture that condenses on the oven depends on the moisture content of the food. The moisture will condense
on any surface that is cooler than the inside of the oven, such as the control panel or the top of the door.

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 oven. This allows most foods to be cooked at lower oven temperatures or in less time, if baked at the
regular temperature. The air is recirculated and reheated. Uncovered, longer cooking foods such as large pieces
of meat or other foods that can be cooked in low sided baking utensils or air leavened foods, are where you will
see the most savings in cooking time. Using multiple racks (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.

Foods Suitable for Convection

n

Appetizers

n

Pies

n

Breads

n

Poultry

n
n

Oven Meals (1 to 3 racks) n Cookies
Air Leavened Foods (Angel Food Cake, soufflés, cream puffs, meringue shells)

n

Main Dishes

n

Roasts

15

OVEN USE

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 Button (located on the control panel) and turn the control knob to the tem­perature desired. Models RDT-484GG, RDT-485GD, RDT-486GL and RDT-486GD have two ovens. The oven on the
left side can be used for regular bake only; simply turn the control knob to the temperature desired.

Converting Recipes to Convection Baking

Low-sided baking utensils will give the best results as the hot air can reach all sides of the food easier. The oven
temperature can be left the same as the recipe and the food 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

n Follow the recommendations above.

n 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 25°F.

n 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.

n Be sure to read the basic information on convection before using the oven for the first time (see page 15).

n 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 out of the oven. Rack position 2 (second from bottom)
will probably be used the most for single rack baking. When baking on more than one rack, you do not need to
stagger the pans. However, allow at least 1-inch of space between the oven walls and the pans so the heated air
can circulate.

16

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 Baking 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.

24” & 27” Ovens

The larger 27” self cleaning convection oven is located on the right side of a 48” RDT Range or is the only oven
on a 36” Range. The oven comes standard with (3) oven racks and four position roller assisted rack supports. An
porcelainized broiler pan is included with this oven.

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. The racks should be removed before self-cleaning. See page 29 for care of the rack supports. All dual fuel
ovens come with a 2-pc. broil pan.

12” Oven (48” Ranges Only)

The 12” oven comes equipped with (2) oven racks and three position rack supports. The rack supports are remov­able for cleaning. Also included is a 2-pc. porcelainized broiler pan in the 27” oven for easy cleaning.

Foods Suitable for Bake

n Appetizers n Pies, Cakes n Breads n Poultry n Roasts
n Desserts n Main Dishes n Oven Meals (1 to 2 racks)

To get the best results

n Follow the recipe amounts and ingredients, including the size and shape of the baking utensil recommended in

the recipe.

n Do not open the door “just to peek”, use the interior oven light and look through the window.

n 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.

n If you are using glass utensils, lower the temperature 25ºF.

n 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 out of the oven. Rack position 2 (second from bottom) will probably be
used the most for single rack baking. If you are using two racks simultaneously, be sure to check the food on the
bottom rack sooner than the minimum time. The food on the lower rack position may cook slightly faster than
the food on the upper rack, particularly if you are using large baking utensils. If you are using two racks simulta­neously, be sure to stagger the baking utensils so that one is not directly above the other and the heated air can
circulate freely around each pan. Allow at least 1” of space between the oven walls and the pans. If using large
or commercial size baking utensils, the food may take a few extra minutes as the air cannot circulate as freely as it
does with a smaller pan. When using commercial size baking utensils, use only one rack as the heat does not have
the room to circulate.

17

OVEN USE

Setting the 12” Oven for Baking (48” Models Only)

To use the 12” Oven to bake (smaller oven on left side), simply push in the “BAKE” button on the valve panel,
above the oven knob over the small oven and turn the control knob to the temperature used in the recipe.

1. With the thermostat knob “OFF”, Press BAKE selector button.

2. Set desired temperature on thermostat dial.

n

The “OVEN ON” light turns on.

n

The “HEATING” light turns on.

n

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.

n

The “OVEN ON” light remains on until the “OFF” Selector button has been pushed, or the Thermostat has

been turned to the “OFF” position.

Setting the 24” & 27” Oven for Baking

Decide if you are going to use BAKE or CONVECTION BAKE. These cooking modes are for baking, roasting or
warming using one, two or three racks. If you are going to use regular Bake, simply push in the “BAKE” button on
the valve panel, above the large oven knob and turn the control knob to the temperature used in the recipe. To
use Convection Bake, push the Convection button (located on the control panel) and turn the control knob to the
temperature desired.

When the “Bake, Broil or Convection Bake” selector button is pressed you will hear a cooling fan begin to oper­ate and feel an air current above the oven door. This air current serves to keep the control area above the oven
cooler during open door operation.

1. Press BAKE or CONVECTION BAKE Selector button.

n

The convection fan will turn on only when “CONVECTION BAKE” is selected.

2. Set desired Temperature on Thermostat Dial.

n

The “OVEN ON” light turns on.

n

The “HEATING” light turns on.

n

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.

n

The “OVEN ON” light remains on until the “OFF” Selector button has been pushed, or the Thermostat has

been turned to the “OFF” position.

BROIL

Broiling is cooking by intense infrared radiation supplied by the broil element located at the top of the oven.
Since broiling is cooking by radiant heat, the convection fan in the broil mode is disabled. Place the broil pan in
the center of the rack for best results.

Foods Suitable for Broil

n Top Browning: Casseroles, Breads n Appetizers n Meats n Poultry n Fish

Setting the Oven for Broiling

Turn the control knob clockwise to the broil setting (see Fig. 13). When the “Bake, Broil or Convection Bake” se­lector button is pressed you will hear a cooling fan begin to operate and feel an air current above the oven door.
This air current serves to keep the control area above the oven cooler during open door operation. The cooling
fan must be running for the broiler to operate. The heater element will heat. The “Oven On” indicator light will
come on to let you know that the broiler is currently on. During the broiling process, the broil element produces
such an intense heat that it 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 perfor-

18

OVEN USE

mance 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

For best results, it is recommended that the oven be pre-heated with the
door closed for approximately 10 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 infra-red broiler
burner. This helps to minimize the smoking and spattering of the grease.

Fig. 13

NOTE:

When the oven is used for an extended period of time at a high temperature, the cooling blower may turn on. This
is normal. The cooling blower will also operate during Broil and the Self-Cleaning cycle. If the blower is not running
during these modes, do not use the oven. Call a qualified appliance technician to repair the unit.

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.

To Get the Best Results

n Defrost the food before starting to cook.

n 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.

n 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.

n 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.

n

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.

n The broiler pan should be placed all the way to the back of the oven and centered on the oven rack.

n 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.

19

OVEN USE

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 follow­ing chart (page 22). Rare meat must be eaten when it is removed from the oven, as it continues cooking from its
own heat.

n

To keep food moist, it must be covered with aluminum foil or a lid.

n

To dehydrate food, follow suggestions in a recipe.

n

To warm plates, check with the dishware manufacturer for the recommended temperature.

n

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.

n

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.

n

To thaw frozen cooked food, set the oven control knob to 170ºF. Loosen the freezer wrapping.

n

Do not use plastic wrap or wax paper in the oven.

FOOD SAFETY!

According to the United States Depart ment 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

Food 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

21