Dynamic Cooking Systems RGTC-305 Installation Manual

PROFESSIONAL 30” FIVE BURNER
SELF-CLEANING GAS RANGE

Use and Care Guide

MODELS:

RGTC-305

A MESSAGE TO OUR CUSTOMERS

Thank you for selecting this DCS Professional 30” Five Burner Self-Cleaning Gas Range. Because of this

ppliance’s unique features we have developed this Use and Care Guide. It contains valuable information on

a
how to properly operate and maintain your new appliance for years of safe and enjoyable cooking.

o help serve you better, please fill out and submit your Product Registration by visiting our website at

T
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 installa
Read the installation, operating and maintenance instructions thoroughly before use, installing or servicing this
equipment.

tion, adjustment alteration, service or maintenance can cause property damage, injury or death.

WARNING!

If the information in this manual is not followed e

personal injur

Do not store or use gasoline or other flammable vapors and liquids in the vicinity of this or any other appliance.

y or death.

xactly, a fire or explosion may result causing property damage,

DANGER

I

f 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.

I

mmediately 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.

nstalla

I

tion and ser

e must be per

vic

formed 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

. Smother flames with a close

first
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 t

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.

-fitting lid

owels - a violent steam explosion will result. Use an extinguisher ONLY if:

, cookie sheet, metal tray, baking soda or use a dry chemical or foam-

PLEASE RETAIN THIS MANUAL FOR FUTURE REFERENCE.

1

TABLE OF CONTENTS

SAFETY PRACTICES AND PRECAUTIONS 3-5

PARTS IDENTIFICATION 6

-7

BEFORE USING YOUR APPLIANCE 8-9

COOKTOP USE

Burners 10
Simmering 10
Electronic Igniters 11
Burner Efficiency and Flame Characteristics 11
Flame Height 11
Burners 11
Burner Grates 12
Cookingware 12
Control Knobs 12

OVEN USE

Convection Baking 13-14
Traditional Baking 15
Broiling and Convection Broiling 16-17
Slow Cooking / Low Temperature Cooking 17
High Altitude Baking 17
Internal Cooking Temperatures 18
Suggested Temperatures to Keep Food Hot 19

OVEN SELF-CLEANING

Oven Self-cleaning 20
Oven Door Lock During Self-clean 20
Before Self-cleaning The Oven 20
Setting The Oven For Self-clean 21
At the End Of The Clean Cycle 21

CARE AND MAINTENANCE

Cleaning Range or Cooktop, Burners Grates, and Oven 22
Burners and Igniters, Control Knobs 23
Backguard 24
Oven Door Removal and Installation 24
Oven Racks, Frame, Sides, Door Exterior, Heat Deflector,

Door Gasket 25
Oven Light Bulb Replacement 25
Power Failure 25

TROUBLESHOOTING 26

HOW TO OBTAIN SERVICE 27

WARRANTY 28-29

2

SAFETY PRACTICES AND PRECAUTIONS

When properly cared for, your new DCS Appliance is designed to be a safe, reliable cooking appliance. When
using this restaurant caliber appliance, use it with extreme care, as this type of appliance provides intense heat
which can increase the accident potential. Basic safety precautions must be followed when using kitchen
appliances, including the following:

■ Read this Use and Care Manual thoroughly before using your new appliance. This will help to reduce the risk of

fire, electric shock, or injury to persons.

■ Begin by insuring proper installation and servicing. Follow the installation instructions which came with this

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

■ Have the installer show you where the gas supply shut-off valve is located so you will know how and where to

turn off the gas to the appliance.

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

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

■ If by some chance a burner goes out and gas escapes, open a window or a door to let the room air out. Do not

attempt to use the appliance or turn any electrical switch on or off until the gas has had time to dissipate.
Follow the instructions on page 1, “For Your Safety– if You Smell Gas”.

■ This appliance has been factory assembled for natural or LP gas. It should be correctly adjusted from the

factory.

■ Do not repair or replace any part of this appliance unless it is specifically recommended in this manual. All

other servicing should be referred to a qualified technician.

■ Children should not be left alone or unattended in an area where appliances are in use. They should never be

allowed to turn knobs, push buttons, sit or stand on, and/or touch any part of an appliance while in operation.

■ Children in walkers, or children crawling can be attracted to the round oven door handle and may grab and

open the oven door. This can result in injury from the door being pulled open on a child, or severe burns if the
oven is in use and hot.

WARNING!

Do not store items of interest to children above or at the back of any appliance. Children could be seriously injured

o the appliance to reach these items.

if they should climb on

■ Never store anything in the oven or on the cooktop. Flammable materials can catch fire, plastic items may melt

or ignite and other types of items could be ruined.

■ Do not hang articles from any part of the appliance or place anything against the oven. Some fabrics are quite

flammable and may catch on fire.

■ If the appliance is near a window be certain the curtains do not blow over or near the cooktop burners; they

could catch on fire.

■ Do not use water on grease fires. Turn all burners OFF, then smother fire with a metal lid, baking soda or use a

y chemical or f

dr

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

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

t

oam-type fire extinguisher.

■ Be certain to use only dr

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

■ For personal saf

using this appliance. Some synthetic fabrics are highly flammable and should not be worn while cooking.

et

y pot holders: moist or damp pot holders on hot surfaces may cause burns from steam.

oper apparel. Loose fitting garments or hanging sleeves should never be worn while

ear pr

, w

y

3

SAFETY PRACTICE AND PRECAUTIONS

■ Do not use aluminum foil to line any part of the oven or cooktop. This will cause the heat to be trapped

underneath it. This trapped heat can upset the cooking performance and can damage the finish of the oven or
the cooktop parts.

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

cover an entire rack with materials such as aluminum foil. Doing so blocks airflow through the

oven and may cause carbon monoxide poisoning. Aluminum foil linings may also trap heat,

causing a fire hazard.

■ 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.

■ When using the cooktop: Do not touch the burner grates or the immediate surrounding area. Areas adjacent to

the burners may become hot enough to cause burns.

■ When using the oven: Do not touch the interior surfaces of the oven, the exterior area immediately surrounding

the door or the back trim. The surfaces directly above the oven door may be hot if the oven has been operated
with the door open, or if something has prevented the door from sealing.

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

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

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

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

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

■ During cooking, set the burner control so that the flame heats only the bottom of the pan and does not extend

his could heat and/or melt the handles, and may increase cooking time.

ond the bott

bey

■ 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.

o minimize burns, ignition of flammable materials and unintentional spill overs, position handles of utensils

■ T

inward so they do not extend over adjacent work areas, cooking areas, or the edge of the cooktop.

■ Hold the handle of the pan t

■ Grease is flammable. Let hot grease cool before attempting to handle it. Avoid letting grease deposits collect

ar

ound the cooktop burners. Clean after each use or boil over.

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

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

om of the pan.

T

o prevent movement of the utensil when stirring or turning food.

■ Clean the cooktop with caution. Avoid steam burns; do not use a wet sponge or cloth to clean the cooktop while

it is hot. Some cleaners produce noxious fumes if applied to a hot surface. Follow directions provided by the
cleaner manufac

4

turer.

SAFETY PRACTICES AND PRECAUTIONS

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

Gas Supply

■ Be sure all the range and/or cooktop controls are turned off and the appliance is cool before using any type of

erosol cleaner on or around the appliance. The chemical that produces the spraying action could, in the

a
presence of heat, ignite or cause metal parts to corrode.

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

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

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

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

with hot water only.

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

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

■ Turn the ventilator OFF in case of fire or when intentionally “flaming” liquor or other spirits on the cooktop. The

blower, if in operation, could unsafely spread the flames.

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

available.

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

surface.

■ Service should only be done by authorized technicians. Technicians must disconnect the power supply before

servicing this appliance.

WARNING!

California Proposition 65 - The burning of gas cooking fuel generates some by-products which are known by the
State of California to cause cancer or reproductive harm. California law requires businesses to warn customers of
potential exposure to such substances. To minimize exposure to these substances, always operate this unit
according to the instructions contained in this booklet and provide good ventilation to the room when cooking
with gas.

TIONS ON HOOK-UP TO GAS SUPPLY:

RECOMMEND

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

e the gas supply is tur

sur

The gas supply connections should be made by a qualified technician and in accordance with local codes or

dinanc

or

as C

uel G

F

NOTE:

oduct must be installed by a licensed

This pr
plumber or gas fitter when installed within the
Commonwealth of Massachusetts.

A

ned off a

n the absence of a local code, the installation must conform to the latest edition of the National

. I

es

t the w

all v

e before connecting the appliance.

alv

ode ANSI Z223.1.

NOTE: (mandator

y for the Stat

e of Massach
Alternate method of supplying gas must be
installed into the unit.

usetts)

5

PARTS IDENTIFICATION

2

14

3

9

8

5

13

1

11

10

4

12

6

7

PARTS LIST:

13

1. Island Trim

2. Burner Grates

3. Cooktop Burner Control Knobs

4. Oven Control Knob

5. Rack Rollers (Supports)

6. Oven Door

7. Window

8. Oven Door Gasket

9. Oven Function Indicator Lights

10. Oven Light Switch

11. Oven Function Selector Switch

12. Oven Racks

13. Rating Plate (on back panel and front frame between
kick panel and oven door))

14. Burner On Indicator

6

PARTS IDENTIFICATION

OVEN INTERIOR

8

7

2

6

1

3

5

4

1. Oven Door Handle

2. Oven Thermostat Sensing Bulb

3. Baffle

4. Convection Fan (center back wall of oven can behind baffle)

5. Oven Lights

6. Broiler Burner (behind glass)

7. Oven Door Lock

8. Oven Heat Shield

7

BEFORE USING YOUR APPLIANCE

1

2

3

4

O

FF

BAKE

BAKE

B

ROILCLEAN

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

■ 5 burner head assemblies, burner caps and 3 grates

■ Backguard (if other than island installation)(sold separately)

OVEN

■ One two-piece broil pan

■ Three standard oven racks

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 food product must be in the center of the oven for
airflow). For broil use rack position 4. The rack positions are numbered from the bottom as in the floors of a
building (Fig. 01).

Before baking or broiling:

3.
One at a time, turn the oven and broiler burners “ON” for 20 to 30 minutes each. This burns off the manufac­turing oils used by the factory. Turn the oven burner on to 450º F and the broiler burner on to “BROIL”. Turn on
the ventilator above your range while these burners are on, as there will be an odor.

ig. 01

F

8

BEFORE USING YOUR APPLIANCE

15º - 20º

15º

TO INSERT THE OVEN RACKS IN OVEN:

1. Hold the rack with the back safety stop in the up position and towards the rear of the oven. Slip it into the oven
so the rack rails engage and ride on the rack rollers.

2. As you slide the rack into the oven, tip the rack up slightly (see Fig. 02), 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/rollers.

3. Pull the rack forward.

Fig. 02

9

COOKTOP USE

BURNERS

our new professional gas range is equipped with burners typical of

Y
those used in restaurants. These burners are designed for maximum

leanability and controllability. The large cap spreads the simmer heat

c
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.

BRASS

PORT

RING

CAP

SIMMER FLAME

Fig. 03

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 flamer
would.

Burner Max. Simmer/Low

Location Btu/hr Btu/hr

Nat LP Nat LP

1,3,4 17,500 15,000 500-1,200 500-1,200

2,5 12,500

12,500 500-1,200 500-1,200

2

3

1

4

5

RGTC-305 COOKTOP SECTION SHOWN

10

COOKTOP USE

Screen should
be glowing red

Flame should be
approximately 1/8"
thick and blue

ELECTRONIC IGNITERS

If a burner does not ignite, listen for the clicking sound. If the igniter is not

licking, TURN OFF THE BURNER. Check the circuit breaker for a blown fuse or

c
a tripped circuit breaker. If the igniter still fails to operate, see page 31,

Before Calling For Service”. To light the burner manually, see page 27,

“
“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. 04). 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.

IGNITER (KEEP CLEAN)

Fig. 04

PROPER FLAME HEIGHT

FLAME HEIGHT

The correct height of the flame mainly depends on the size of
the bottom of the cooking utensil, the material of the cooking
utensil, the amount and type of food and the amount of
liquid in the utensil. Following are some basic rules for
selecting flame height.

■ For safety reasons the flame must never extend beyond the

bottom of the cooking utensil. Never allow flames to curl up the
side of the pan (see Fig. 05). This will discolor or damage the utensil.

■ Utensils which conduct heat slowly (such as glass-ceramic) should be

used with medium to low flame. If you are cooking with a large
amount of liquid, a slightly larger flame can be used.

■ Broiler: The broiler flame should be approximately 1/8” thick and

blue (F

ig.06)s. This is set at the factory for correct performance.

SCREEN SHOULD
BE GLOWING RED

COOKTOP BURNERS

Sealed cooktop burners

The sealed 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 ig
should stop as soon as the burner is lit).

nited by the electronic spark igniter, turn the knob to the desired setting. (The clicking sound

Fig. 05

Fig. 06

ME SHOULD BE

FLA
APPROXIMATELY 1/8”
THICK AND BLUE

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 ligh

t.

11

COOKTOP USE

BURNER GRATES

he burner grates are heavy cast iron. They have a flat surface making it easy to

T
move large pans from one burner to another. They were designed in sections to
make them easier to remove and clean. (See Fig. 07)

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. This is due to the physical size of the
commercial type thermostats used on the product (see Fig. 08).

Fig. 07

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 r
fingers of the grate. The small protrusions on the
bottom surface of the ring should straddle the grate
fingers t
cooking. See Fig. 09. The bottom of the wok should
be supported and retained by the vertical tabs of

ing

the r

For best performance, the ring and wok should be
used on the bur
page 10) as they ha
section. To clean the wok ring, place it in the
dishwasher after use. Stubborn food deposits may
be remov
washing as usual.

ing should be alig

ent the ring from rotating during

ev

o pr

.

ners that are in positions 1, 3, 4 (see

e the highest output on the top

v

y soaking to loosen the soil, then

ed b

ned with the main

Fig. 08

Fig. 09

12

OVEN USE

OVEN BURNERS

Your new professional RGTC range is equipped with bake and broil oven gas burners. The oven broiler burner is
15,000 Btu/hr and the oven baking burner is 28,000 Btu/hr.

ELECTRIC GLOW IGNITER

The oven bake and broil burners are equipped with an electric glow igniter and safety valve system which lights
the gas. There will be a delay of 30 to 90 seconds after the control knob has been turned on before you actually
hear the burner come on. The burner will ignite within 4 seconds after the gas reaches the burner.

OVEN

Your large new oven can be used in four cooking modes: convection bake, traditional bake, convection broil or
regular broil. To help you decide which way to cook your food, read this information first. Remember, this is a
new oven and the thermostat has been checked for accuracy. Your old oven may have had a thermostat that over
the years got a little hot or a little cold. Check your recipes for the correct time and temperature and don’t use
the old time or temperature you were using to compensate for your old oven being off temperature.

OVEN RACKS

The oven has (3) racks and 4 roller rack positions.

NOTE:

About the roller assisted rack supports :
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 25 for care of the rack supports. The oven comes with
a 2-pc. porcelainized 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

y surface that is cooler than the inside of the oven, such as the control panel or the top of the door.

on an

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 hea

t reaches the food faster as the hot air circulates around the food.

Foods Suitable for Convection

■

Appetizers

■

Pies

■

■

eads

Br

oultry

P

acks)

eals (1 t

en M

v

■

O

eavened Foods (Angel Food Cake, soufflés, cream puffs, meringue shells)

■

Air L

o 3 r

ies

ook

■

C

ain Dishes

■

M

■

oasts

R

13

OVEN USE

Setting the Oven

he Convection Bake mode is used for baking, roasting or warming using one, two or three racks. To use

T
Convection Bake, push the Convection Bake button (located on the control panel) and 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 calls for and the food will be cooked in a shorter period of time.
The temperature can be lowered 25ºF and the food will probably take the same length of time to cook as the
recipe states. If you find that food is adequately browned on the outside, but not done in the center, lower the
temperature another 25ºF and add to the baking time. When reducing the temperature

for doneness, a minute to two before the minimum time

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.

stated in the recipe, as time can always be added.

always check the food

Aluminum pans work best for all types of baked goods. When baking pies and breads for the best browning, use
a pan with a dark or dull finish that absorbs heat. A shiny finish works best for cakes and cookies, since it
reflects some of the heat and provides a more tender surface. Cookie sheets with only one lip will give the best
results, as the heated air can circulate all around the sides of the food. For roasting use the bottom of the broil
pan and elevate the meat on a metal roasting rack. Glass-ceramic or glass utensils do not conduct heat as well
as metal, but they can be used. Use them for foods that do not require a dark brown crust or crisping, such as
soufflés.

Baked items cook more quickly and evenly if they are individually smaller in size, i.e. two or three small foods do
better than one large piece. When single food items are baked, always center the food on the rack. If several
foods are being baked, space them evenly on the rack or racks.

To Get the Best Results

■ Follow the recommendations above.

er results in convection than do glass baking utensils. If you use glass, it usually is not

e bett

etal utensils g

■ M

necessary to lower the temperature an additional 25ºF.

se a minute timer and set for less than the minimum time suggested in the recipe, the first time you use a

■ U

ecipe in the c

r

■ Be sure to read the basic information on convection before using the oven for the first time (see page 13).

■ 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

o thr

One t
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
heated air can circulate.

iv

tion mode

ec

v

on

ee racks can be used simultaneously during convection Baking. Place the rack(s) in the desired

. Be sure to note the new baking time on your recipe for future reference.

. However, allow at least 1-inch of space between the oven walls and the pans so the

14

OVEN USE

TRADITIONAL BAKING

Traditional Bake is used for baking, roasting or warming with hot air; there is no fan. The air movement comes
from natural convection. As the air heats, it moves to the top of the oven. This oven mode is the same as you
have been using for baking on one or two racks.

Setting the Oven for Baking

To use Bake, push the Bake button (located on the Control Panel) and turn the oven control knob to the
temperature desired.

■ The “OVEN ON” light turns on.

■ The “HEATING” light turns on.

■ Once the “HEATING” light cycles off the first time, the oven “READY” light will come “ON” when the oven is

eheated. As the oven cools, the “READY” light will go out and the “HEATING” light will come back on. This

pr
process repeats when heat is needed.

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

turned to the “OFF” position.

Foods Suitable for Bake

■ Appetizers ■ Pies, Cakes ■ Breads ■ Poultry ■ Roasts

■ Desserts ■ Main Dishes ■ Oven Meals (1 to 2 racks)

To get the best results

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

the recipe.

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

■ Do not use the oven for storage, especially when baking in the oven. Extra utensils, not being used for baking,

can affect the food product, the baking time, the browning and end result.

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

■ Use a minute timer and set for the minimum time suggested in the recipe.

Baking Rack Position

One or two racks can be used simultaneously during bake. Place the rack(s) in the desired position before
turning the oven on. Store any unused racks 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
cir

culate 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.

CAUTION!

luminum foil should never be used to cover the oven racks or to line the oven bottom. The trapped heat can

A

ed air cannot adequately reach the food being baked.

damage the por

elain and the hea

c

t

15

OVEN USE

BROIL AND CONVECTION BROIL

Broiling is cooking by intense infrared radiation supplied by the broil burner located at the top of the oven.
Place the broil pan in the center of the rack for best results.

onvection Broil is a movement of hot air, sealing all the juices in the meat being broiled. This method keeps

C
the meat moist inside with a crisp exterior. Place meat on a 2-piece broiler pan. Air will circulate around the
meat.

To Set the Oven for Broil and Convection Broil

CAUTION:

Pay special attention when setting the Oven Control knob on “BROIL”. If you
set the knob past the “BROIL” setting, the burner will not ignite.

Decide if you are going to use BROIL or CONVECTION BROIL. If you are going to
use regular broil, push the BROIL button (located on the Control Panel) and turn the Oven Control knob to
“BROIL”.
the oven door. This air current serves to keep the control area above the oven cooler during open door broiling. The
cooling fan must be running for the broiler to operate.

To use CONVECTION BROIL, push the CONV BROIL button (located on the Control Panel) and turn the Oven Control
knob to “BROIL”. The burner will ignite after the gas reaches the burner.
let you know that the broiler is currently on. During the broiling process, the infrared burner produces such an
intense heat that the burner will cycle on and off to maintain an efficient yet safe interior cooking environment.
This cycling process is indicated by the turning on and off of the HEATING and READY indicator lights on the
valve panel.
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.

Foods Suitable for Broil

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

Preheating

The broiler does not need to be preheated for most broiling. To increase browning or for very thin food, preheat
the br

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, 140ºF to 145ºF for rare, and 150ºF to 155ºF for medium and 160ºF to 165ºF
for well done. If you are cooking pork, cook to 160ºF. A large two-piece broil pan comes with your new range.
When you are broiling, always use both pieces. Do not cover the grid with aluminum foil. This slotted grid
allows the grease drippings to flow into the bottom of the pan keeping it away from the intense heat of the
infrared broiler burner. This helps to minimize the smoking and spattering of the grease.

When the BROIL button is pressed you will hear a cooling fan begin to operate and feel an air current above

The “Oven On” indicator light will come on to

All broiling must be done with the oven door closed. This will insure the best in cooking

oiler 5 t

o 8 minut

es.

Fig. 10

NOTE:

ended period of time at a high temperature, the cooling blower may turn on. This is

en is used for an ex

When the o
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

16

v

t

OVEN USE

(top rack) for thinner pieces and position 3 for thicker ones. If top browning casseroles or bread the thickness of

he food would indicate the rack position. Casseroles would typically be browned on rack position 2 or 3 and

t
bread on rack position 3.

To Get the Best Results

■ Defrost the food before starting to cook.

■ Set a minute timer for the minimum time to check the food. Steaks should be at least one inch thick if a rare

doneness is desired. It is difficult to get rare with meat that is thinner, or to get a nice brown piece of meat.

■ After half the total cooking time, turn the food over only once. It is not necessary to turn over thin foods (filet of

fish, ham slices, etc.) Liver slices must be turned over.

■ When top browning, use metal or glass-ceramic bakeware. DO NOT use heat-proof glass or pottery as this type of

glassware cannot withstand the intense heat of the broiler burner.

■

Use a two-piece broil pan. Two-piece broil pans are designed to minimize smoke and spatter. DO NOT cover the slotted
grid with aluminum foil. This will catch the grease and could cause a fire.

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

■ All broiling must be done with the oven door closed. This will insure the best in cooking performance while

maintaining a cool exterior surface for comfortable use. When checking the doneness of food while broiling, leave
the door open only long enough to check temperature or determine degree of doneness. Close door immediately
after checking the food.

USING THE OVEN FOR SLOW COOKING OR LOW TEMPERATURES

The oven can be used to keep hot food hot, to dehydrate food, to warm plates, for slow cooking (as in a crock pot),
and to defrost foods. You can keep hot, cooked food at serving temperature. Set the oven to the temperature
suggested in the chart on page 19. Rare meat must be eaten when it is removed from the oven, as it continues
cooking from its own heat.

■

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

■

To dehydrate food, follow suggestions in a recipe.

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

■

T

■

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.

en food, set the oven control knob to “warm”. Be sure the food is tightly wrapped in foil.

z

ooked fr

w unc

o tha

■

T
Thaw the food just enough to handle it. Cook immediately. Do not refreeze.

■

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

■

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

o

FOOD SAFETY!

According to the United States Department of Agriculture you should not hold foods at temperatures between 40ºF to
140ºF for longer than 2 hours.

HIGH ALTITUDE BAKING

Recipes and baking times vary if you are baking at a high altitude. For accurate information write to the
Agriculture Extension Service, Colorado State University, Fort Collins, Colorado 80521. Specify the type of
information and the baking mode (convection bake or bake) you need, i.e. cakes, cookies, breads, etc. There may
be a cost for the bulletins

.

17

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

FFooood

d

Oven

Temperature

Poultry

Chicken, Turkey-whole 180°F

Chicken, Turkey-dark meat 180°F

Poultry-breast 170°F

Duck and G

Stuffing

Cooked alone or in bird 165°F

auces, Soups, Gravies, Marinades

S

Used with raw meat, Bring to a boil

poultry, or fish

Seafood

Fin Fish Cook until opaque

Shrimp, Should turn red and flesh

Lobster, should become pearly
Crab opaque.

Scallops Should turn milky white

oose 180°F

and flakes easily with
a fork.

or opaque and firm.

Clam, Mussels, Cook until shells open.

Oysters

Leftovers 165°F

18