DCS RDS-486GD User manual

A MESSAGETO OUR CUSTOMERS
Thank you for selecting this DCS Dual Fuel Range. Because of this appliance's unique features we have
developed this Use and Care Guide. It contains valuable information on how to properly operate and
maintain your new appliance for years ofsafe and enjoyable cooking.
Tohelpserveyoubetter,pleasefilloutandsubmityourOwnershipRegistrationCardby visitingour website
at www.dcsappliances.camandselecting"CustomerService"on thehomepage and thenselect"Ownership
Registration'orsubmit theenclosedOwnershipRegistrationCardto theaddressbelow.In addition, keep
thisguidehandy,asit will help answerquestionsthat mayariseasyouuseyour newappliance.
Foryourconvenience,product questionscan be answeredby a DCSCustomerServiceRepresentativeby
phone:[phone],email:[email protected],or bymail:
DCS
Attention: CustomerService
5800SkylabRoad
Huntington Beach,CA92647
www.dcsappliances.com
Z_ WARNING
If the information in this manual is not followed exactly, o fire or explosion
moy result cousingproperty domoge, personol injury or deoth. Do not store or
usegasoline or other flammable vapors and liquids in the vicinity of this or any
other appliance.
z_ WARNING
Toreduce the risk of injury to persons in the event of arangetop grease fire,
observe the following: Turn burner off first.Smother flames with oclose-fitting
lid,cookie sheet,or metal tray. Becareful toprevent bums. If the flames do not
go out immediately evacuate and call the fire deportment. Never pick up a
flaming pan -You may be burned. DO NOT USE WATER, including wet
dishcloths or towels -aviolent steam explosion will result. Usean extinguisher
ONLYif:
I) You know you have o ClassABCextinguisher, and you already know
how to operate it.
2) The fire issmall and contained in the area where it started.
3) The fire deportment isbeing called.
4) You con fight the fire with your back to an exit.
FOR YOUR SAFETY
If YouSmell Gas:
•Do not try to light any appliance.
•Do not touch any electricalswitch; do not useany phone in your building.
•Immediately callyour gas supplier from aneighbor's phone. Follow the
gas supplier's instructions.
•If you cannot reach your gas supplier, call the fire deportment.
•InstoUation and service must be performed by aqualified installer, service
agency or the gas supplier.
PLEASE RETAIN THIS MANUAL FOR FUTURE REFERENCE.

TABLE OF CONTENTS
SAFETY PRACTICES ......................................................................................................................................................3-s
MODEL IDENTIFICATION .............................................................................................................................................6
BEFORE USING YOUR APPLIANCE ...................................................................................................................7-8
COOKTOP USE...............................................................................................................................................................9-12
Burner Use ............................................................................ 9
Burner Efficiencyand FlameCharacteristics ............................................ 10
Wok Ring ......................................................................... 11-12
GRILL USE .......................................................................................................................................................................12-13
GRIDDLE USE...............................................................................................................................................................14-15
OVEN USE.......................................................................................................................................................................15-22
Convection Baking ................................................................... 16
Regular Baking ....................................................................... 16
Broiling .............................................................................. 16
Converting Recipes to Convection Baking .............................................. 16
Selecting Utensils for Convection Baking ............................................ 16-17
Preheating ........................................................................... 1B
Setting Oven for Baking ........................................................... 18-19
Oven Racks .......................................................................... t9
Broiling ........................................................................... 20-21
Slow Cooking /Low Temperature Cooking ............................................. 21
Suggested Temperatures to Keep Food Hot ............................................ 22
PROOFING AND SELF-CLEANING MODES ...........................................................................................23-25
Setting the 12"Oven for Proofing .............................. :....................... 23
Oven Door Lock During Self-clean ..................................................... 24
Before Self-cleaning the Oven ......................................................... 24
Oven Rack Slide Assembly ............................................................ 24
Setting the Oven for Self-clean ........................................................ 25
At the End of the Clean Cycle .......................................................... 2S
CARE AND MAINTENANCE ...............................................................................................................................26-30
Cleaning Range, Cooktop, Burners,Igniters, Drip Trays, Griddles, Grills, Control Knobs
and Backguard .................................................................... 26-29
Oven and Door Interior ............................................................... 29
Oven Light Bulb Replacement ......................................................... 30
Power Failure ........................................................................ 30
PARTS IDENTIFICATION .......................................................................................................................................31-32
HOWTO OBTAIN SERVICE ........................................................................................................................................33
WARRANTY ..........................................................................................................................................................................34
2

SAFETY PRACTICES AND PRECAUTIONS
When properly cared for, your new DCS Appliance has been designed to be a safe, reriable 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 shutoff valve islocated soyou 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
isnot 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 aqualified 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 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 for the type of gas that isused.
• 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 any part of an appliance.
•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 ofany 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.

SAFETY PRACTICEAND PRECAUTIONS
•Be certain to use only dry pot holders:moist or damp pot holders on hot surfaces may cause burns
from steam. Do not usea towel or other bulky 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.
•Do not usealuminum foil to line any part of the oven or cooktop. Using a foil liner could result in
a fire hazard, or the obstruction of the flow of combustion and ventilation air. Foil isan excellent
heat insulator and heat will 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:
This appliance is for cooking. Based on safety considerations, never use the
oven or cooktop to warm or heat a room. Also, such use can 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 surfaces directly above the oven door may be hot ifthe
oven has been operated with the door open, or if something hasprevented the door from sealing.
•Never leave the cooktop unattended when using 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.
• Do not heat unopened food containers; abuild 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.
•Alwaysuseutensilsthathaveflatbottomslargeenoughtocovertheburner.Theuseof 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.
• Clean the cooktop with caution. Avoidsteamburns;donotuseawetspongeorclothtocleanthe
cooktop while it is hot. Some cleaners produce noxious fumes if applied to a hot surface. Follow
directions provided by the cleaner manufacturer.
• Be sure all the range and/or cooktop controls are turned offand 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.

SAFETY PRACTICESAND PRECAUTIONS
• Place oven racks in desired position while the oven iscool.If arack 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.
• Donor rub, damage, moveor removethedoorgasket. Itisessentialforagoodsealduringbaking.
• Clean the ventilator hood and filters above the range or cooktop frequently so grease from
cooking vapors does not accumulate on them.
•Turn the ventilator OFF in caseof 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 reasonsand 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 low requires businesses to worn customers of
potential exposure to such substances. To minimize exposure to these
substances, always operate this unit according to the instructions contained in
this booklet and provide good ventilation to the room when cooking with gas.
RECOMMENDATIONS ON HOOK-UP TO GAS SUPPLY:
A manual valve must be installed external to the appliance, in an accessible location from the front
for the purpose of shutting off the gas supply. The supply line must not protrude beyond the back
of the unit. Make sure the gas supply is turned off at the wall valve before connecting the
appliance.
The gas supply connections should be made by a qualified technician and in accordance with local
codes or ordinances. In the absence of a local code, the installation must conform to the National Fuel
GasCode ANSI 223.1-1988, latest edition.
NOTE: Thisproduct must be installed byo licensedplumber or gas fitter when
installed within the Commonwealth of Massachusetts.
NOTE: Alternate method of supplying
gas (mandatory for the State
of Massachusetts)installation
into the unit.
o o OOOo,111_/.,,__.
5

48" RDSRANGEMODELS
MODEL IDENTIFICATION
RDS-484GG RDS-486GL RDS-486GD
RDS-485GD
36" RDS RANGE MODELS
RDS-366 RDS-364GL RDS-364GD
30" RDSRANGE MODELS
RDS-30S
6

BEFOREUSING 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 - (RDS-364GD, RDS-486GD, RDS-484GG,and RDS-485GD Models Only)
•Grill racks,2 pieces -(RDS-364GL, RDS-486GL & RDS-484GG Models Only)
•5 burner head assemblies, burner caps and grates (RDS-305 and RDS-485GD Models Only)
• Radiant tray - to hold ceramic rods for grill - (RDS-364GL, RDS-486GL &RDS-484GG
Models Only)
•One removable drip tray (griddle and grill models have drip tray liners,for catching grease)
27" & 24" OVEN:
• Two removable StainlessSteel3position RackSlideAssemblies
• One,Two-piecebroil pan
• ThreeOven Racks
12" OVEN:
•Twoovenracks
•TworemovableRackSupports
•One,Two-piecebroilpan
NOTE:If any ore missing,contact DCS at [phone]. Please be prepared with your Model No.,
Serial No. and description of problem.
2) Place the oven racksin the proper position before turning on the oven. For correct rack position
check your recipe. The most frequently used position isnumber 2. The rack positions are numbered
from the bottom as in the floors of a building. (Fig. 1)
Rack Positions
I., ..,J
J OOO0 OOu
Fig. I

BEFORE USING YOUR APPLIANCE
•Donotusealuminumfoiltocovertheovenracksortolinetheovenbottom. Heat can be trapped
beneath the foil, this can cause damage to the oven and the food may not cook correctly.
3) Before baking or broiling:
One at a time turn the oven and broiler burners for 20 to 30 minutes each. This burns off the
manufacturing oils used by the factory. Turn the oven burner on to 450°F and the broiler burner on
to "Broil" Turn on a ventilator above your range while these burners are on, asthere may be
an odor.
TO INSERT THE OVEN RACKS:
1) Holdtherackwith thebacksafetyrailinthe up positionand towards the rearoftheoven.Slipit
intothe ovensothe rackslidesarebetweenthe rackandthe rackguides.
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. The safety stops keep the rack from sliding out of the oven
when pulled forward.
TO REMOVE OR REPOSITION THE RACKS:
1) Pullthe rackforward.
2) Lift the front of the rack up so the safety stops clear the rack slides.
3] Pull the rack forward.
8

COOKTOPUSE
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 spreadsthe simmer heat out
to avoid too much heat being concentrated on the center
of the pan. The simmer flame is always on when the
burner is in use.The burner should never be operated if
the cap is not in place. All the cooktop burners have
electronic spark ignition to eliminate continuously
burning pilots; when the burner is on and the flame is
blown out, it will relight.
Brass-
Port
Ring
Cap
Fig. 2
Flame
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 ofthe outer burner, 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.
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
stillfails to operate, see
page 33, "Before Calling For
Service" To light the burner
manually, see page 30,
"Power Failure':
RDS-305 COOK'FOPSECTIONSHOWN
Burner
Location
1
2
3
4
5
305Nat
16,000
16,000
17,500
16,000
16,000
Max.
Btu/hr
36"/48"Nat* LP
17,500 14,000
17,500 14,000
17,500"* 14,000
17,500 14,000
17,500 l&O00
Simmer/Low
Btu/hr
Nat LP
500-1,200 500-1,200
500-1,200 500-1,200
500-1,200 500-1,200
500-1,200 500-1,200
500-1,200 500-1,200
"Note - All burners on 36 & 48 models (except 485 models) rated at
17,500 Btu/hr for Nat. &14,0O0Btulhr for LR
"*485 Model only. No location #3 on 36 & other 48 models.
NOTE: If you are using propane gas,oslight pop or flash
may occurat the burner ports afew secondsafter
the burner has been turned "off: This"extinction
pop"is normal for propane gas. )
Fig. 3

COOKTOPUSE
BURNER EFFICIENCY AND FLAME CHARACTERISTICS
It isnecessary to keep the burner ports and the
igniters clean for proper lighting and efficient
performance of the cooktop burners. 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. A technician should adjust the flame.
During initial use, foreign particles in the gas
line,or dust in the air around the appliance may
cause an orange flame.This will disappear with
use.
Proper Flame Height
Fig. 4
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 offood 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.4).
•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.
SEALED TOP BURNERS
The sealed top burners must be kept clean. Cleaning of the sealed top burners should include the
igniter. The cool<topburners 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 hasbeen ignited by the electronic spark igniter, turn the knob to the desired setting. (The clicking
sound should stop as soon as the burner islit).
/_ WARNING:
When turning on any cooktop burner, be sure to stop at the %lTE" position
before turning the burner toaflume setting for cooking. If the burner isnot lit
and it isturned beyond the _LITE_position, to HI,MEDIUM, or LO,there could be
o burst of flame when the burner doeslight. Thiscould causeburns or damage
to the surrounding countertop.
10

COOl(TOP USE
BURNER GRATES
The burner grates are heavy cast iron. They were
designedin sectionsto make them easier to remove
and clean. (Seefig.5 & 6)
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 handTes,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 readiTy associated with the
burners they control. The cooktop control knobs are
labeled and 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. 7).
WOK RING
A Wok ring is provided with your new DCS appliance.
The ring is cast iron, and hasa porcelain enamel finish.
It can be used with the DCS model CW wok and most
commercially available woks. To usethe 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. 8 page 12.
The bottom of the wok should be supported and
retained by the vertical tabs of the ring.
For best performance on 30" ranges, the ring and wok
should be used on the center burner, as it has the
highest output on the top section. On 36" and 48"
ranges and cooktops, the ring and wok may be used on
any surface burner. 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. 5(36"& 48"models)
Fig. 6(305 & 485 models)
Fig. 7
11

COOKTOP USE
Top View of
Wok Ring --
Fig.8
GRILL USE
GRILL
The two grill grates are reversible (see fig. 9). Place the
side with the two grooved tabs towards the back of the
cooktop. The grill grates are made of durable porcelain
enameled cast iron. One side of the grate isridged (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. 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.
Side A Side B
Fig. 9
NOTE: Thisgas grill may cook slightly faster than you are usedto.
12

GRILL USE
CERAMIC RODS
The layer of ceramic rods, under the grill racks, will last for many years with proper care. They are
shipped from the factory pre-assembled on the radiant tray, ready to be set in place into the fire box,
under the grill racks. Besureto 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 asthey may get
brittle with age, depending on frequency of use. This isnormal and does not affect the cooking. 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 1for contact information.
USE OFTHE GRILL
Before starting to cook on the grill, be sure the drip tray and liners are in place and that you have the
grill racksturned to the side you want for cooking. Preheat the grill for 10 minutes with the control
knob set on HI. When the grill is preheated, turn the knob down to medium to low, place the food on
the grill Cook it to the doneness desired. During cooking, it may be necessary to adjust the heat
setting. The control knob may be set to any position between HI and LO. For proper searing and
browning, the grill requires high to medium heat. When cooking, you will use medium to low heat the
entire cooking time. With large pieces of meat or poultry, you may need to turn the heat 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 cooking time. Do not leave the grill unattended while it
isturned on. When you are finished cooking, allow the grill and the drip trays to cool before cleaning
them. They should be cleaned each time they are used.
NOTE: The Ionger you preheat the grill, the darker the grill marks.
EXCESSIVE FLARE UPS AND FLAMING
Occasionally grease drippings ignite. These drippings will create minor puffs of flame for a second or
two. This isnormal 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 Bare-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.
GRILLING HINTS
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, asjuices 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.
13

GRIDDLEUSE
The built-in griddle on your cooktop is made
from Type 304 stainless steel, highly polished to
provide a smooth cooking surface.It isnormal 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 griddle
assembly isnot 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 and positioning, thus
avoiding breakage of any ignition components.
Once the unit is in position, 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. They can be turned to level the
griddle or to provide a forward slope to help
grease and oils to 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.
Fig. 10
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) Rinsewith a mixture of 1quart water and 1cup white vinegar. Dry thoroughly.
3) Pour 1teaspoon 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 cloth.
4) Turn the control knob to a Medium setting (3SOoF).Turnthe heat Offwhen 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 cloth.
Apply a very thin layer of vegetable oil.The griddle isnow ready to use. If the griddle is not used for
aperiod of time, re-season it occasionally.
NOTE: It isnormal for the griddle to darken with use.
14

GRIDDLE USE
USE OFTHE 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 ispreheated, the HEATINGlight will turn off. Place the food on the griddle and cook to desired
doneness.
NOTE: When the griddle isproperly seasonedit can be usedwithout any additional
shortening. However, it can be used for flavor. A light mist of non-stick vegetable
spray,applied before cooking to ocoolgriddle, makes delicate foodseasier to turn.
GRIDDLE COOKING CHART
FOOD TEMPERATURE
Eggs 225°F to 250°F
Bacon, Ham, Pork Chops 300°F to 325°F
Sausage,Grilled Cheese Sandwiches 325°F to 350°F
Pancakes, French Toast 350°F to 375oF
Hash Brown Potatoes 400°F to 425°F
OVEN USE
OVEN COOKING ELEMENTS
Your new professional RDS 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 (RDS 305 models) the 24"
oven bakes at 3,700 watts. The 12"proofing oven (RDS 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, regular bake,and regular broil.
To help you decide which way to cook your food read this information first. Remember this isa 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 RDS-484GG, RDS-485GD, & RDS-
486GL and RDS-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.
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OVEN USE
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 lesstime, 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 racksat the same time will achieve a good time saving, asyou can cook more food at
the same time.
Foods Suitable for Convection
• Appetizers • Breads • Oven Meals {1 to 3 racks)
• Cookies • Main Dishes • Roasts
• Pies • Poultry
• Air Leavened Foods (Angel Food Cake, souffles, cream puffs, meringue shells)
REGULAR BAKING
Bakeisbakingwith hot air;thereisnofan. Theairmovementcomesfrom naturalconvection. Asthe
air heats,it movesto the top of the oven. Thisoven mode isthe sameasyou havebeen usingfor
bakingon oneor two racks.
Foods Suitable for Bake
•Appetizers •Pies,Cakes •Breads •Poultry
•Desserts •Main Dishes •Oven Meals (1 to 2 racks) • Roasts
BROIL
Broilingiscookingby intenseinfraredradiationsuppliedbythe broilburnerelement locatedat the
top oftheoven. Sincebroilingiscookingbyradiantheat itisnot necessarytousethe convectionfan
inthe broilmode.
Foods Suitable for Broil
•TopBrowning:Casseroles,Breads
•Appetizers •Meats •Poultry •Fish
CONVERTING RECIPES TO CONVECTION BAKING
Low sided baking utensils will give the best results asthe hot air can reach all sidesofthe food easier.
The oven temperature can be left the same asthe recipe and the food cooked a shorter period of time.
The temperature can be lowered 25oFand 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 2SoF 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 ba king time, the palatability and the appearance
of the finished product. Metal bakeware (aluminum, steel and castiron) allresult in the fastest cooking
time and the best end product.
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OVEN USE
Aluminum pans work best for all types of baked goods. For the best browning, use a pan with a dark
or dull finish that absorbs heat, when baking pies and breads. 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 souffles.
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.
CONDENSATION
During any cooking processthere isa 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 iscooler than the inside of the oven, such as the control
panel or the top of the door.
TO GET THE BEST RESULTS
Baking:
• Follow the recipe amounts and ingredients, including the size and shape of the baking utensil
recommended in the recipe.
• Do not open the open 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.
• Usea minute timer, set for the minimum time suggested in the recipe.
Convection Baking:
• Follow the first three 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 aminute timer, 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.
• Keep in mind that convection baking results vary,depending on type of product.fn many cases,
standard bake yields superior results over convection.
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OVEN USE
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 wileturn offwhen the oven has reached temperature.
SETTING THE 12" OVEN FOR BAKING (48" Models Only)
To usethe 12" Proofing Oven to bake {smaller oven on-left side), simply push in the"BAKE" switch 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" PressBAKE 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 is preheated.
• 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 27" & 24" 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" switch 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 switch (located on the
control panel) and turn the control knob to the temperature desired.
1) Press BAKEor CONVECTION BAKE Selector button.
• The convection fan will turn on if "CONVECTION BAKE" isselected.
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 firsttime, the oven is preheated.
• The "OVEN ON" light remains on until the"OFF" Selector button has been
pushed, or the Thermostat hasbeen turned to the "OFF" position.
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OVEN USE
27" & 24" OVENS
The larger 27"selfcleaningconvectionoven is locatedon the right sideofa 48" RDSRangeor isthe
only oven on a 36" Range. The oven comesstandardwith (3) oven racksand three positionroller
assistedracksupports.Aporcelainizedsteelbroilerpanisincludedwith thisoven.
NOTE: About the miler assistedrack supports (27" and 24" 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. They must be removed before
theovencan be putinto selfdean. Seepage3Oforcareoftheracksupports, All three dual
fuel ovens come with a 2-pc. broil pan,
12" OVEN (48" RANGES ONLY)
The 12"ovencomesequipped with (2) ovenracksand three positionracksupports,Theracksupports
areremovablefor cleaning, Alsoincludedisan aluminumbroil panand porcelainizedsteel bottom
pan for easycleaning,
OVEN RACKS
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.
Baking
Oneor two rackscan be usedsimultaneously during bake. Placethe rack(s)in the desiredposition
beforeturning the ovenon. Store anyunusedrack(s)out of the oven. Rackposition2 (secondfrom
bottom) will probablybe usedthe most, for singlerackbaking. Ifyou areusingtwo rackssimulta-
neously,besureto checkthe food onthe bottomracksoonerthan the minimumtime.Thefoodonthe
lowerrackpositionmaycook slightly faster than the food on the upperrack,particularlyif you are
usinglargebakingutensils.
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.
Convection Baking
All rackscan be used simultaneously during convection baking. Placethe racksin 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 one inch of spacebetween the oven walls
and the pans so the heated air can circulate.
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