DCS RGB-305 User manual

THE PROFESSIONAL RGB-305 GAS RANGE
Use and Care Guide
MODELS:
RGB-305

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.
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.
Thank you for selecting this DCS Professional Gas 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”
or submit the enclosed Product 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:
1-888-936-7872, or email: customer[email protected], or by mail:
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.
PLEASE RETAIN THIS MANUAL FOR FUTURE REFERENCE.
A MESSAGE TO OUR CUSTOMERS
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

2
TABLE OF CONTENTS
INTRODUCTION 3
SAFETY PRACTICES 4-6
PARTS IDENTIFICATION 7-8
BEFORE USING YOUR APPLIANCE 9-10
COOKTOP USE
Burner Use 11
Electronic Igniters 12
Burner Efficiency and Flame Characteristics 12
Cooktop Burners 12
Burner Grates 13
Wok Ring (Purchase Separately) 13
OVEN USE
Oven Burners 14
Convection Baking 14-15
Traditional Baking 16
Broiling 17-18
Slow Cooking / Low Temperature Cooking 18
High Altitude Baking 18
Internal Cooking Temperatures 19
Suggested Temperatures to Keep Food Hot 20
CARE AND MAINTENANCE
Cleaning Range or Cooktop, Burners Grates and Oven 21
Burners and Igniters 22
Control Knobs, Backguard, Oven Door Removal & Installation 23
Oven Racks, Frame, Sides, Door Exterior,
Heat Deflector, Door Gasket 24
Oven Light Bulb Replacement 24
Power Failure 24
TROUBLESHOOTING 25
HOW TO OBTAIN SERVICE 26
WARRANTY 27-28

3
INTRODUCTION
The DCS RGB range is designed with a large number of features. The center Patented Dual Flow BurnerTM allows
for consistently lower simmer temperatures and has a high output of 15,000 Btu/hr. The other four burners have
high outputs of 10,000 Btu/hr.
The large capacity gas convection oven has a 30,000 Btu/hr bake burner and is equipped with an in-oven gas
broiler, 14,000 Btu/hr. The range requires the installation of one of the two offered Backguards if installed with
less than 12” to combustible material. See references on pages 7 and 16 in the Installation Guide.
IMPORTANT INSTALLATION INFORMATION
The RGB range is tested in accordance with ANSI Z21.1 Standard for Household Cooking Gas Appliances. The
range must be installed in conjunction with a suitable overhead vent hood (see ventilation requirements on
page 11 in the Installation Guide). Due to the professional high heat capacity of this unit, particular attention
should be paid to the hood and duct work installation to ensure it meets local building codes. To eliminate risk
of burns or fire by reaching over heated surface units, cabinet storage located above the surface units should be
avoided.
Check local building codes for the proper method of range installation. Local codes vary. Installation, electrical
connections, and grounding must comply with all applicable codes. In the absence of local codes, the range
should be installed accordance with the National Fuel Gas Code ANSI Z223-1 and National Electrical Code
ANSI/NFPA 70. Be sure that the unit being installed is set up for the kind of gas being used. The gas ranges are
shipped from the factory set and adjusted for natural gas or LP (propane), depending on the specific model
ordered. Verify that the range is compatible with gas supply at the installation site before proceeding
further. Return range to dealer if unit is not set for site gas supply.

4
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-it-
yourself” 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
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 a metal lid, 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 get 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 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

5
■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.
■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
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 pan 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 spill or when the burner does not light, even though the electronic igniters
click.
■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. Doing so blocks airflow through the
oven and may cause carbon monoxide poisoning. Aluminum foil linings may also 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.

6
■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 lining 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 the
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.
SAFETY PRACTICES AND PRECAUTIONS
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 (Fig. 01 for position).
Installer supplied shut-off valve
must be easily accessible inside
cabinetry.
Gas Supply
Fig. 01

7
PARTS IDENTIFICATION
6
2
3
5
1
PARTS DESCRIPTION: 1. Island Trim
2. Burner Grates
3. Cooktop Burners Control Knobs
4. Convection Fan Switch
5. Oven Control Knob
6. Oven Light Switch
7. Oven Door Handle
8. Window
4
MODEL & SERIAL NUMBER
LABEL LOCATION
(behind kick panel)
MODEL & SERIAL NUMBER
LABEL LOCATION
(back of range)
7
8

8
PARTS IDENTIFICATION
PARTS DESCRIPTION: 1. Convection Baffle
2. Broiler Burner
3. Oven Racks
4. Oven Door
5. Oven LIght
6. Oven Thermostat Sensing Bulb
7. Convection Fan (center back wall of oven can behind baffle)
8. Oven Door Gasket
6
7
5
2
1
4
8
3

9
BEFORE USING YOUR APPLIANCE
1. Remove all packaging materials 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.
OVEN:
■One two-piece broil pan
■Three 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). The rack positions are numbered from the bottom as in the floors of a building (Fig. 02).
3. Before baking or broiling:
One at a time, turn the bake and broiler burners “ON” for 20 to 30 minutes each. This burns off the manufac-
turing 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.
Fig. 02
RACK POSITIONS
4
3
2
1
4
3
2
1

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TO INSERT THE OVEN RACKS IN 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. 03). 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.
3. Pull the rack forward.
BEFORE USING YOUR APPLIANCE
RACK
SLIDE
Fig. 03
RACK
GUIDE SAFETY STOP

11
COOKTOP USE
BURNERS
Your new professional gas range is equipped with one dual flow burner
(Fig. 04) and four single flow burners ( Fig. 05). These burners are
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 on the center burner 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 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 extinguishing the simmer
flame it will relight automatically as the main burner would.
Simmer Flame
Cap
Port
Ring
Fig. 04
Burner Max. Simmer
Location Btu/hr Btu/hr
Nat LP Nat LP
1 10,000 10,000 - -
2 10,000 10,500 - -
3 10,000 10,500 - -
4 10,000 10,000 - -
5 15,000 15,000 500-1,200 500-1,200
1
5
4
3
2
COOKTOP SECTION SHOWN
Cap
Port
Ring
Fig. 05
DUAL FLOW BURNER (CENTER)
SINGLE FLOW BURNERS
Burner
Max.
Simmer
Location
Btu/hr
Btu/hr
Nat
LP
Nat
LP
1
10,000
10,000
-
-
2
10,00
0
10,500
-
-
3
10,000
10,500
-
-
4
10,000
10,000
-
-
5
15,000
500-1
,
200500-1
,
200
15,000
Burner total 55,000 56,000
Range total 85,000

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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. 06). 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. 07). 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).
NOTE:
When adjusting the heat of the top burner, the main burner flame will not increase or decrease visually until the
lower setting on the dial is used. Even if the flame looks the same, the BTU’s are changing according to the dial
setting.
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. 07
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 26 “Before Calling For Service”. To light the burner manually, see page 24, “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
BASE
IGNITER
LOCATING PIN
HOLE INSIDE
Fig. 06

13
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. 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 controller 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. 09).
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 the range, the ring and wok
should be used on the center burner (position 5, see
page 11) as it has 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
Fig. 08

14
OVEN BURNERS
Your new professional RGB range is equipped with bake and broil oven gas burners. The oven broil burner is
14,000 Btu/hr. The oven baking burner is 30,000 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 new oven can be used in three cooking modes: convection bake, traditional bake 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) oven racks and 4 rack positions.
PREHEATING
Preheating takes about 10 to 15 minutes depending on the temperature set. Preheating is usually necessary for
foods baked at a high temperature for a short period of time, i.e. drop cookies and cakes.
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 and
door glass.
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 mode. 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.
OVEN USE
O
VEN B
U
RNER
S
Your new professional RGB range is equipped with bake and broil oven gas burners. The oven broil burner is
14,000 Btu/hr. The oven baking burner is 30,000 Btu/hr.

15
OVEN USE
Foods Suitable for Convection
■ Appetizers ■ Breads ■ Oven Meals (1 to 3 racks) ■ Cookies ■ Main Dishes ■ Roasts
■ Pies ■ Poultry ■ Air Leavened Foods (Angel Food Cakes, soufflés, cream puffs, meringue shells)
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 Switch (located on the left side of the control panel) and turn the control
knob to the temperature desired.
Converting Recipes for 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 for roast and poultry 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 like cookies and muffins. 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 or 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 ”V” 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, or stack food on top of each rack keeping 1” from
all edges.
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 25ºF.
■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 14).
■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 outside 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.

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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 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.
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 outside 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.
Setting the Oven for Baking
■Set the temperature required on the dial.
■Preheat the oven for 10-15 minutes before using.

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OVEN USE
BROIL
Broiling is cooking by intense heat 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.
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.
Foods Suitable for Broil
■Top Browning: Casseroles, Breads
■Appetizers ■Meats ■Poultry ■Fish
Setting the Oven for Broiling
Turn the Oven Control knob to “BROIL” (Fig. 11). The burner will ignite
after the gas reaches the burner. During the broiling process, the burner
produces such an intense heat that the burner will cycle on and off to
maintain an efficient yet safe interior cooking environment. 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.
Preheating
The broiler does not need to be preheated for most broiling. To increase browning or for very thin food, preheat
the broiler 5 to 8 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 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.
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
■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.
Fig. 11

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OVEN USE
■ 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 20. 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.
■ To warm plates, check with the dishware manufacturer for the recommended temperature.
■ 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.
■ 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.
■ 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.
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.