DCS RDT-305 Manuel utilisateur

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

1

WARNING!

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

Read the installation, operating and maintenance instructions thoroughly before installing, using or servicing this

equipment.

WARNING!

If the information in this manual is not followed exactly, a fire or explosion may result causing property damage,

personal injury or death. Do not store or use gasoline or other flammable vapors and liquids in the vicinity of this

or any other appliance.

WARNING!

To reduce the risk of injury to persons in the event of a cooktop grease fire, observe the following: Turn burner off

first. Smother flames with a close-fitting lid, cookie sheet, metal tray, baking soda or use a dry chemical or 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.

FOR YOUR SAFETY

If You Smell Gas:

1. Do not try to light any appliance.

2. Do not touch any electrical switch; do not use any phone in your building.

3. Immediately call your gas supplier from a neighbor’s phone. Follow the gas supplier’s instructions.

4. If you cannot reach your gas supplier, call the fire department.

5. Installation and service must be performed by a qualified installer, service agency or the gas supplier.

Thank you for selecting this DCS 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 Ownership Registration by visiting our website at

www.dcsappliances.com and selecting “Customer Service” on the home page and then select “Ownership

Registration” or submit the enclosed Ownership Registration Card to the address below. In addition, keep this

guide handy, as it will help answer questions that may arise as you use your new appliance.

For your convenience, product questions can be answered by a DCS Customer Care Representative by phone:

1-888-281-5698, email: [email protected], or by mail:

Fisher & Paykel Appliances, Inc.

Attention: DCS Customer Care

5900 Skylab Road

Huntington Beach, CA 92647

www.dcsappliances.com

PLEASE RETAIN THIS MANUAL FOR FUTURE REFERENCE.

A MESSAGE TO OUR CUSTOMERS

2

TABLE OF CONTENTS

SAFETY PRACTICES 3-5

MODEL IDENTIFICATION 6

BEFORE USING YOUR APPLIANCE 7-8

COOKTOP USE

Burner Use 9

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

When properly cared for, your new DCS Appliance has been designed 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:

■ 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 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.

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

attempt to use the appliance

or turn any electrical switch on or off

until the gas has had time to dissipate. Follow

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

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

factory.

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

other servicing should be referred to a qualified technician.

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

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

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

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

oven is in use and hot.

WARNING!

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

if they should climb onto the appliance to reach these items.

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

or ignite and other types of items could be ruined.

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

flammable and may catch on fire.

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

could catch on fire.

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

or foam-type fire extinguisher.

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

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

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

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

burners, or burner grates.

■ For personal safety, wear proper apparel. Loose fitting garments or hanging sleeves should never be worn while

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

SAFETY PRACTICES AND PRECAUTIONS

3

4

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

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

parts.

■ This appliance is for cooking. Never use the oven or cooktop to warm or heat a room. This could damage the

cooktop or oven parts.

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

the burners may become hot enough to cause burns.

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

the door or the back trim. The drip tray handles directly above the oven door may be hot if the oven has been

operated with the door open, or if something has prevented the door from sealing. Always use caution when

pulling out the drip trays (GD & GL models only) when the oven has been on, or is currently on. The drip trays

get hot when the oven is on. Do not remove drip trays until they are cool.

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

boil overs 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.

■ 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.

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

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

beyond the bottom of the pan. This could heat and/or melt the handles, and may increase cooking time.

■ Always use utensils that have flat bottoms large enough to cover the burner. The use of undersized utensils will

expose a portion of the flame to direct contact and may result in ignition of clothing.

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

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

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

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

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

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

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

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

cooking utensils on the grill.

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

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

the cleaner manufacturer.

SAFETY PRACTICE AND PRECAUTIONS

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

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

causing a fire hazard.

WARNING! NEVER use this appliance as a space heater to heat or warm the

room. Doing so may result in carbon monoxide poisoning and overheating of the oven.

5

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

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

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

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

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

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

■

■ Usfromor coacinvapoderdoesof

6

MODEL IDENTIFICATION

7

BEFORE USING YOUR APPLIANCE

1. Remove all packaging materials and labels from your appliance. If the installer has not set up your appliance,

do it now. Check that you have the following items:

COOKTOP:

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

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

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

■ 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)

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

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

24” & 27” OVEN:

■ One, Two-piece broil pan

■ Three Oven Racks

12” OVEN:

■ Two oven racks

■ Two removable Rack Supports

■ One, Two-piece broil pan

NOTE:

If any of the listed accompanying items are missing, contact DCS at (888) 281-5698. Please be prepared with your

Model #, Serial # and description of product you have purchased.

Regarding use of aluminum foil in a DCS Range Oven: Do not use aluminum foil to cover the oven racks or to

line the oven. Heat can be trapped beneath the foil; this can cause damage to the oven and cause food to not

cook correctly.

2. Place the oven racks in the proper position before turning on the oven. For correct rack position check your

recipe. The most frequently used position is number 2. The rack positions are numbered from the bottom as in

the floors of a building. (Fig. 01)

Fig. 01

RACK POSITIONS

4

3

2

1

4

3

2

1

8

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.

2. As you slide the rack into the oven, tip the rack up slightly (see Fig. 03), so

that the safety stops on the back of the rack slide over the rollers in the

oven. The safety stops keep the rack from sliding out of the oven when pulled forward.

TO REMOVE OR REPOSITION THE RACKS:

1. Pull the rack forward.

2. Lift the front of the rack up so the safety stops clear the rack slides/rollers.

3. Pull the rack forward.

BEFORE USING YOUR APPLIANCE

RACK

SLIDE

Fig. 02

RACK

GUIDE

SAFETY STOP

15º - 20º

15º

Fig. 03

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 contin-

uously 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.

9

COOKTOP USE

SIMMER FLAME

CAP

BRASS

PORT RING

Fig. 04

Burner Max. Simmer/Low

Location Btu/hr Btu/hr

Nat LP Nat LP

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

2 12,500 12,500 500-1,200 500-1,200

3 12,500 12,500 500-1,200 500-1,200

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

5 17,500 15,000 500-1,200 500-1,200

6 17,500 15,000 500-1,200 500-1,200

1

5

4

3

2

RDT-305 & 485 COOKTOP SECTION SHOWN

RDT-366 COOKTOP SECTION SHOWN

RDT-484 COOKTOP SECTION SHOWN

RDT-364 COOKTOP SECTION SHOWN

RDT-486 COOKTOP SECTION SHOWN

3

1

2

1

2

1

2

1

2

4

5

6

5

6

10

BURNER EFFICIENCY AND FLAME CHARACTERISTICS

It is necessary to keep the burner ports and the igniters clean for proper lighting and efficient performance of

the cooktop burners (Fig. 05). The burner flame should burn completely around the burner with no excessive

noise or lifting. The flame should be blue in color and stable

with no yellow tips. An improper air-gas mixture may cause

either a burner flutter or a yellow tipped flame. During initial

use, foreign particles in the gas line, or dust in the air around

the appliance may cause an orange flame. This will disappear

with use.

FLAME HEIGHT

The correct height of the flame mainly depends on the size of

the bottom of the cooking utensil, the material of the cooking

utensil, the amount and type of food and the amount of

liquid in the utensil. Following are some basic rules for

selecting flame height.

■ For safety reasons the flame must never extend beyond the

bottom of the cooking utensil. Never allow flames to curl up

the side of the pan (see Fig. 06). This will discolor or damage

the utensil.

■ Utensils which conduct heat slowly (such as glass-ceramic) should be used with medium to low flame. If you

are cooking with a large amount of liquid, a slightly larger flame can be used.

COOKTOP BURNERS

The cooktop burners must be kept clean. Cleaning of the cooktop burners should include the igniter. The

cooktop burners have an infinite number of heat settings and there are no fixed positions on the control knobs

between HI and LO. To turn the cooktop burner on, push in on the control knob and turn it counterclockwise

to the “LITE” position. An audible clicking sound will be heard. When the gas has been ignited by the

electronic spark igniter, turn the knob to the desired setting. (The clicking sound should stop as soon as the

burner is lit).

WARNING!

When turning on any cooktop burner, be sure to stop at the “LITE” position before turning the burner to a flame

setting for cooking. If the burner is not lit and it is turned beyond the “LITE” position, to HI, MEDIUM, or LO, there

could be a burst of flame when the burner does light.

COOKTOP USE

PROPER FLAME HEIGHT

Fig. 06

ELECTRONIC IGNITERS

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

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

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

Fig. 05

IGNITER (KEEP CLEAN)

11

COOKTOP USE

BURNER GRATES

The burner grates are heavy cast iron. They have

a flat surface making it easy to move large pans

from one burner to another. They were designed

in sections to make them easier to remove and

clean. (See Fig. 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. 08 (36” & 48”models)

12

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.

NOTE:

This gas grill may cook slightly faster than you are used to, thus preheat and

grilling times should be adjusted accordingly.

CERAMIC RODS

The layer of ceramic rods, under the grill grates, will last for many years with

proper care. They are shipped from the factory pre-assembled in the radiant

tray, ready to be set in place into the fire box, under the grill grates. Be sure to

remove any packaging material from the radiant tray and rods before using the

grill. Burned food particles and ash can be emptied off the radiant tray when

cool by shaking over a waste receptacle. Chipping or cracking of the ceramic

rods may occur as they may get brittle with age, depending on frequency of use.

This is normal and does not affect the cooking performance. Do not replace the radiant tray/ceramic rods with

alternates. Contact DCS for genuine factory-direct replacement parts, 1-888-281-5698 or see page 1 for contact

information.

USE OF THE GRILL

Before starting to cook on the grill, be sure the drip tray and liners are in place and that you have the grill

grates turned to the side you want for grilling. Preheat the grill for 15 minutes with the control knob set on

“HI”. Place the food on the grill. Grill it to the doneness desired. The control knob may be set to any position

between “HI” and “LO”. For proper searing and browning, the grill requires high heat. With large pieces of

meat or poultry, you may need to turn the heat to medium to low setting after the food has been seared. This

lower heat setting will allow the food to cook through without burning the outside. When using a sugary

marinade or barbecue sauce, it may be necessary to turn the heat setting down near the end of the grilling

time. Do not leave the grill unattended while it is turned on. When you are finished grilling, allow the drip

trays to cool before cleaning them. They should be cleaned each time they are used.

NOTE:

The longer you preheat the grill, the darker the grill marks will appear.

EXCESSIVE FLARE UPS AND FLAMING

Occasionally grease drippings ignite. These drippings will create minor puffs of flame for a second or two. This

is normal when cooking on a grill. You may find it handy to have a spray bottle filled with water to lightly spray

the flare-up. If the flame becomes excessive, remove the food from the grill. Lower the heat setting. Replace

the food when the flare-up subsides. To prevent flare-ups from happening, trim the fat from around the edges

of steaks and chops, use hamburger that is lean, remove the fat that is on poultry, etc. When turning any kind

of meat or poultry, the melted fat will drop onto the ceramic rods and it may create a flare-up. If this happens,

use a long handled spatula to move the food to another area.

GRILL USE

Fig. 11

SIDE A

SIDE B

13

GRILL USE

GRILLING HINTS

When grilling, the ventilation fan must be set on “HI” to remove smoke and odors. The fan can be turned to

“LO” after cooking is complete to remove any leftover smoke.

The doneness of meat is affected by the thickness of the cut. It is impossible to cook a thin piece of meat to a

rare doneness. A steak should be at least 1-inch thick to have it turn out rare and juicy. The cooking time is

affected by the temperature of the meat when you start to cook it, the size and shape of the cut and the kind of

meat you are cooking. The degree of doneness desired also affects the time.

When turning the meat over, always use a spatula or tongs as it will not puncture the meat allowing the juices

to run out. This will help to keep the meat juicy. Turn the meat only once, as juices are lost when the meat is

repeatedly turned. Be sure to trim any excess fat from meat or poultry. To prevent steaks or chops from curling

while they are being cooked, slit the fat around the edges at about 2-inch intervals. To test for doneness, make

a small cut in the center of the meat.

The built-in griddle on your cooktop is made from Type 304

stainless steel, highly polished to provide a smooth cooking

surface. It is normal for it to darken with use as oils cook onto

the surface to provide a stick resistant base or “seasoning”.

Since the griddle is made from stainless steel, the surface will

not rust. The griddle burner is thermostatically controlled and

cycles on and off to maintain the set temperature. The

HEATING light indicates that the burner is “ON”. The READY

light indicates that the griddle is at the set temperature. The

griddle assembly is not to be removed for cleaning and is held

in place by two front screws and one rear screw. These are

mainly there to keep the griddle from shifting in transit, thus

avoiding breakage of any ignition components. Once the unit

is installed, the rear shipping screw can be removed. It is

located beneath the griddle flue cover which is removed by

lifting off (be careful not to scratch your backguard during

removal of the cover). Remove the center shipping screw. The

two outer screws are leveling screws (Fig.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.

GRIDDLE USE

SHIPPING SCREW

(REMOVE)

OUTER LEVELING

SCREWS (2)

GRIDDLE FLUE

COVER

Fig. 12

14

GRIDDLE USE

BEFORE USING THE GRIDDLE FOR THE FIRST TIME OR TO RE-SEASON

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

2. Rinse with a mixture of 1 cup water and 1/4 cup white vinegar. Dry thoroughly.

3. Pour 1 teaspoon vegetable oil into the center of the griddle (do not use corn oil as it gets sticky). Rub the oil

over the entire surface of the griddle using a heavy soft cloth.

4. Turn the control knob to a Medium setting (350ºF). Turn the heat “OFF” when the oil begins to smoke. Allow the

griddle to cool.

5. Repeat Step 3. Be sure to cover the entire surface with the oil.

6. Repeat Step 4. Allow the griddle to cool. Wipe the entire surface of the griddle using a heavy soft cloth. Apply a

very thin layer of vegetable oil. The griddle is now ready to use. If the griddle is not used for a period of time,

re-season it occasionally.

NOTE:

It is normal for the griddle to darken with use.

USE OF THE GRIDDLE

Before starting to cook on the griddle, be sure the drip tray and liners are in place. Preheat griddle for 15

minutes with the control knob set to the temperature suggested on the cooking chart. When the griddle is

preheated, the HEATING light will turn “OFF” and the ready light will be “ON”. Place the food on the griddle and

cook to desired doneness.

NOTE:

When the griddle is properly seasoned it can be used without any additional oil. However, oil can be used for

flavor. A light mist of non-stick vegetable spray, applied before cooking to a cool griddle, makes delicate foods

easier to turn.

GRIDDLE COOKING CHART

Eggs

Bacon, Ham, Pork Chops

Pancakes, French Toast

Sausage, Grilled Cheese Sandwiches

FOOD TEMPERATURE

225ºF to 250ºF

300ºF to 325ºF

325ºF to 350ºF

350ºF to 375ºF

400ºF to 425ºF

Hash Brown Potatoes

15

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



Appetizers



Breads



Oven Meals (1 to 3 racks)



Cookies



Main Dishes



Roasts



Pies



Poultry



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

OVEN USE

16

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

■ Follow the recommendations above.

■ Metal utensils give better results in convection than do glass baking utensils. If you use glass, it usually is not

necessary to lower the temperature an additional 25°F.

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

recipe in the convection mode. Be sure to note the new baking time on your recipe, for future reference.

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

■ Keep in mind that convection baking results vary, depending on type of product. In many cases, standard bake

yields superior results over convection.

Convection Baking Rack Position

One to three racks can be used simultaneously during convection baking. Place the rack/s in the desired

position before turning the oven on. Store the unused racks 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.

17

OVEN USE

CAUTION!

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

damage the porcelain and the heated air cannot adequately reach the food being baked.

TRADITIONAL BAKING

Traditional 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. aluminum broiler pan in the 12” oven and a 2-pc. porcelainized

broiler pan in the 27” oven for easy cleaning.

Foods Suitable for Bake

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

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

To get the best results

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

the recipe.

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

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

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

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

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

Baking Rack Position

One or two racks can be used simultaneously during Bake. Place the rack(s) in the desired position before

turning the oven on. Store any unused racks 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.

18

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.

■

The “OVEN ON” light turns on.

■

The “HEATING” light turns on.

■

Once the “HEATING” light cycles off the first time, the oven “READY” light will come “On” after the oven is

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

process repeats when heat is needed.

■

The “OVEN ON” light remains on until the “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.

■

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

2. Set desired Temperature on Thermostat Dial.

■

The “OVEN ON” light turns on.

■

The “HEATING” light turns on.

■

Once the “HEATING” light cycles off the first time, the oven “READY” light will come “On” after the oven is

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

This process repeats when heat is needed.

■

The “OVEN ON” light remains on until the “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

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

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