DCS RGSC-305BK User manual

A MESSAGE TO OUR CUSTOMERS
Thank you for selecting this DCS Professional 30" Five Burner Self Cleaning Gas Range. Because of this
appliance's unique features we have developed this Use and Care Guide. tt contains valuable information
on how to properly operate and maintain your new appliance for years of safe and enjoyable cooking.
Tohelp serve you better, please fill out and submit your Ownership Registration Card 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 aDCS Customer Service Representative by
phone: 1-888_281-5698, Fax: [phone], emaih [email protected]
or @mail:
DCS
Attention: CustomerService
5800 SkylabRoad
Huntington Beach,CA92547
WARNING
If the information in this manual is not followed exactly, afire or explosion
may result causing property damage, personal injury or death.
PRECAUTION
Do not store or use gaso#ne or other flammable vapors and liquids in the
vicinity of this or any other appfiance.
FOR YOUR SAFETY
If you smell gas:
[] Do not try to light any appliance.
[] Do not touch any electrical switch; do not use any phone in your building.
[] Immediately call your gas supplier from aneighbor's phone. Follow the gas
supplier's instructions.
[] ff you cannot reach your gas supplier, call the fire department.
Installation 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 to avoid personal injury
READ BEFOREUSING YOUR NEW APPLIANCE ..........................................................................................4-6
PARTS IDENTIFICATION ............................................................................................................................................7-8
BEFORE USING YOUR APPLIANCE .......................................................................................................................9
COOKTOP USE
BURNERS ..................................................................................................................................................................10
SIMMERING .............................................................................................................................................................10
ELECTRONIC IGNITERS ........................................................................................................................................11
BURNER EFFICIENCY AND FLAME CHARACTERISTICS.............................................................................11
FLAME HEIGHT .......................................................................................................................................................12
BURNERS ..................................................................................................................................................................12
BURNER GRATES....................................................................................................................................................12
COOKING UTENSILS .............................................................................................................................................13
CONTROL KNOBS ..................................................................................................................................................13
OVEN USE
GENERAL ..................................................................................................................................................................14
Burners ....................................................................................................................................................14
Eiectrk Glow igniter ..........................................................................................................................14
USING CONVECTION BAKE AND REGULAR BAKE...............................................................................14-17
To Set The Oven For Bake and Convection Bake ....................................................................14
Preheating.............................................................................................................................................14
Condensation .......................................................................................................................................14
Convection Bake ...........................................................................................................................15-16
fieguiar Bake ..................................................................................................................................16-17
To Get The Best fiesuits .....................................................................................................................17
USING CONVECTION BROIL AND BROIL ................................................................................................17-19
To Set The Oven For Broil And Convection Broil ..............................................................17-18
Rack Position ........................................................................................................................................18
Preheating.............................................................................................................................................18
Convection Broil ..................................................................................................................................18
Regular Broil ...................................................................................................................................18-19
Using A Meat Thermometer To Broil And Convection Broil ................................................19
To Get The Best Results .....................................................................................................................19
NOTES ...................................................................................................................................................................20
High Altitude Baking .........................................................................................................................20
To Use The Oven For Slow Cooking Or Low Temperatures ................................................20
SUGGESTED TEMPERATURES TO KEEPFOOD HOT...................................................................................21
iNTERNAL COOKING TEMPERATURE ..............................................................................................................21

TABLE OF CONTENTSCUSTOMERS
OVEN SELF-CLEANING
OVEN SELF-CLEANHNG.........................................................................................................................................22
OVEN DOOR LOCK DURING SELF-CLEAN .....................................................................................................22
BEFORE SELF-CLEANING THE OVEN ...............................................................................................................22
SETTING THE OVEN FOR SELF-CLEAN ...........................................................................................................23
ATTHE END OFTHE CLEAN CYCLE.................................................................................................................23
CARE AND MAINTENANCE
COOKTOP .................................................................................................................................................................24
BURNER GRATES....................................................................................................................................................24
BURNERS ..................................................................................................................................................................25
]GNffERS ...................................................................................................................................................................25
CONTROL KNOBS-COOKTOP AND OVEN .....................................................................................................25
BACKGUARD ............................................................................................................................................................26
OVEN AND DOOR [NTER[Ofi ..............................................................................................................................26
OVEN RACKSAND ROLLERS..............................................................................................................................27
FRAME, S[DES, DOOR EXTER[OR,HEAT DEFLECTOR..................................................................................27
DOOR GASKET........................................................................................................................................................27
OVEN MGHT BULB REPLACEMENT ..................................................................................................................27
POWER FAHLURE.....................................................................................................................................................27
BEFOREYOU CALL FOR SEf!VHCE.....................................................................................................................28
[F THE COOKTOP BURNERS DO NOT L[GHT.................................................................................................28
SERVHCEINFORMATION ......................................................................................................................................28
WARRANTY ..........................................................................................................................................................................29
SERVICE ..................................................................................................................................................................................3o

SAFETY PRACTICES TO AVOID PERSONAL INJURY
When properly cared for, your new DCS Appliance has been designed to be a safe, re[hb[e cooking
appliance.When using this restaurant caliber app[hnce, use it with extreme care, as this type
app[hnce provides intense heat and can increase the accident potential Basic safety precautions
must be followed when using kitchen appliances, including the following:
I Read this Care and Use Manual thoroughly before using your new app[hnce.This will help to
reduce the risk of fire, eHectric shock, or injury to persons.
I Begin by insuring proper instaHHation and servicing. Follow the installation instructions which
came with this appliance. Be sure to have a qualified technician to install and ground this
appliance before using.
[] Have the installer show you where the gas supply shutoffvalve is located so you will know how
and where to turn offthe 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
tech nicia n.
[] If by some chance a burner goes out and gas escapes, open a window or a door to let the room
air out. Do not attempt to use the appliance until the gas has had time to dissipate. Follow the
instructions on page 1,"What to do if You Smell Gas'_
[] This appliance has been factory assembled for natural gas. It should be correctly adjusted by a
qualified service technician or installer for the type of gas that is used.
[] 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 [eft 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.
CAUTION:
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 ¢ooktop, 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.
[] [f the appliance is near a window be certain the curtains do not blow over or near the
cooktop burners; the}, 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.

SAFETY PRACTICESTO AVOID PERSONAL INJURY
[] Never let clothing, pot holders, or other flammable materials come in contact with, or too dose
to, any burner or burner grate until it has cooled. Fabric may ignite and result in persona[ injury.
[] Be certain to use only dry pot holders," moist or damp pot hoHders on hot surfaces may cause
burns from steam. Do not use a towe[ or other buHky c[oth in pHaceof pot hoHders. Do not [et pot
hoHders touch hot burners, or burner grates.
[] For persona[ safety, wear proper apparel, Loose fitting garments or hanging sHeeves shouHd
never be worn while using this appHhnce. Some synthetic fabrics are highHy flammabHe and
should not be worn while cooking.
[] Do not use aluminum foil to line any part of the oven or cooktop. Using afoil liner could result
in a fire hazard, or the obstruction of the flow of combustion and ventilation air. Foil is an
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 aroom. 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 adiacent to the burners may become hot enough to cause burns.
[] When using the oven: Do not touch the interior surfaces of the oven, the exterior area
immediately surrounding the door or the back trim, The surfaces directly above the oven
door may be hot if the oven has been operated with the door open, or if something has
prevented the door from sealing.
[] Never leave the ¢ooktop unattended when using high flame settings. Boil overs 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. See page 1.
[] Only certain types of glass, heat-proof glass-ceramk, ceramic, earthen ware, or other
glazed utensils are suitable for ¢ooktop 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; 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.
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.

SAFETY PRACTICES TO AVOID PERSONAL INJURY
[] Homdthe handme of the pan to prevent movement of the utensil when stirring or turning food.
[] GREASE iS FLAMMABLE, Let hot grease cooH before attempting to handHe it, Avoid Hetting
grease deposits collect around the cooktop burners, CHeanafter each use or boll over,
[] For proper Highting and performance of the cooktop burners, keep the burner ports clean, Ht
may be necessary to dean these when there is a boiHover or when the burner does not Hight,
even though the eHectronic igniters chick,
[] CHeanthe cooktop with caution, Avoid steam burns; do not use a wet sponge or cloth to dean
the 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 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, Ira rack must be moved while
the oven is hot, do not let the pot holders contact the hot interior of the oven.
[] Use care when opening the oven door, Let hot air or steam escape before removing or
replacing foods.
[] Do not rub, damage, move or remove the door gasket. It is essential for a good seal during
baking.
[] Clean the ventimator hood and fimters above the range or cooktop frequently so grease
from cooking vapors does not accumulate on them.
[] 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.
[] California Proposition 65 = Warning: 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.

PARTSIDENTIFICATION
®
PARTS LmST: 1. Island Trim
2. Burner Grates
3. Cooktop Burner Control Knobs
4. Oven Control Knob
S. Rack Rollers (Supports)
6. Oven Door
7.Window
8. Oven Door Gasket
9. Oven Indicator Lights
10. Oven Light Switch
11. Selector Switch
12. Standard Oven Racks
13. Rating Plate (on back panel)

PARTSIDENTIFICATION
OVEN INTERIOR
1. Oven Door Handle
2. Oven Thermostat Sensing Bulb
3. Baffle
4. Convection Fan (center back wall of oven can behind baffle)
5. Oven Lights
6. Broiler Burner (behind glass)
7. Oven Door Lock
8. Heat/Wire SNeld

BEFOREUSING YOUR APPLIANCE
l. Remove a[[ packaging materials and labels from your appliance. Hfthe installer has not set up
your appHhnce, do it now. Check that you have the following items:
COOKTOP
_5 burner head assemMies, burner caps and grates
_ gackguard (if other than ishnd installation)
OVEN
r_3 standard oven racks
r_1two-piece broil pan
2. Place the oven racks in the proper position
before turning on the oven.
For correct rack position check your recipe.
The most frequentHy used position is
number 2. The rack positions are
numbered from the bottom as in the floors
of a building.
4
3
CAUTION:
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 the food
may not cook correctly.
3. Before baking or broiling:
One at atime turn on the oven and broiler burners for 20 to 30 minutes each.This burns offthe
manufacturing oils used by the factow.Tum the oven burner on to 450°F and then the broiler
burner on to"Broil'%u rn on the ventilator above your range while these burners are on, as there
will be an odor.

COOKTOP USE
BURNERS
Brass
Port Ring
Cap
Simmer
Flame
Your new professional gas range is
equipped with burners typical of
those used in restaurants. These
burners are designed for
maximum cieanabHity and
controHHabHity. The [arge cap
spreads the simmer flame 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 shouid never be operated
if the cap is not in piace.
Ail the cooktop burners have electronic spark ignition to eliminate continuously burning pilots, when
the main burner is on and the flame is bJown out, it wiii reJight.
.... :ZI }.......................................................................... Burner
Location
1,2,4,5
3
Max_
Btu/hr
Nat LP
16,000 14,000
17,500 14,000
Low/Simmer
Btu/hr
Nat LP
500q,200 500q,200
500-1,200 500q,200
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. I<_ep
in mind that because of the high heat capacity
of the 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.
Simmer
Flame
When using the simmer burner, turn the main burner knob down to the simmer position. ShouJd a
strong draft or boil over extinguish the simmer flame it will relight automatically as the main burner
would.
10

COOKTOP USE
ELECTRONIC IGNITERS
Hfa burner does not ignite, Histenfor the cHkking sound. Hfthe
igniter is not cHkking, TURN OFF THE BURNER. Check the
circuit breaker for a bHown fuse or a tripped circuit breaker. If
the igniter stiHHfalls to operate, see page 28,"Before CaHHin9 For
Service': To Hight the burner manuaHHy,see page 27, "Power
FaHure'_
NOTE: tf you are using propane gas, a slight pop or flash
may occur at the burner ports a few seconds after
the burner has been turned "off': This "extinction
pop"is normal for propane gas.
BURNER EFFICIENCY AND FLAME CHARACTERISTICS
Htis necessary to keep the burner ports and the igniters cHean for proper Hohting and eMcient performance
of the cooktop burners.
The burner flame should burn completely around the burner with no excessive noise or lifting.The
flame shouHd be bHuein coHorand stabile with no yeHHowtips.
An improper air-gas mixture may cause either a burner flutter or ayeHHowtipped flame. A technician
shouHd adjust the flame. During initiaH use, foreign particHes in the gas Mine,or dust in or in the air around
the appHiance may cause an orange flame.This wiHHdisappear with use.
11

COOKTOP 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.
FoHHowing are some basic ruHes for seHecting flame
height.
Proper Flame Height
[] For safety reasons the flame must never
extend beyond the bottom of the cooking \_
utensil Never aHHowflames to cur[ up the side
of the pan.
[] Utensils which conduct heat showily (such as
gHass-ceramic) shouHd be used with medium
to Howflames, ff you are cooking with a [arge amount of [iquid, a sHightHy[arger flame can be
used.
BURNERS
Sealed Top Burners (w/Grates removed)
The Sealed Top Burners must be kept clean. Cleaning of the sealed top 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. (This step turns off
the igniter and the clicking sound should stop.)
OFF
L[TE
/
NOTE: The igniter will continue to cfick as long as e control knob is in the "MTE" position.
CAUTION:
When turning on any cooktop burne_ be sure to stop at the "MTE" position
before turning the burner to e fleme setting for cooking. If the burner is not lit
end it is turned beyond the "LITE" position, to HI, MEDIUM, or LO, there will be a
burst of flame when the burner does fight. This could cause burns or damage
to the surrounding countertop.
BURNER GRATES
The burner grates are heavy cast iron.They were designed in sections to make
them easier to remove and clean.
12

COOKTOP USE
COOKING UTENSILS
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 reguiar cookware
be very carefuH if the pans have pHastic handHes, as these Harge professionaH size burners can flame up
on the outside of the pan and melt or bubble the handles,
CONTROL KNOBS
The controH knobs are readily associated with the burners they controLThe cooktop controH knobs are
hbeHed and in front of the burners, The oven controH is phced sHightHyHower than the other controH
knobs, This is due to the physicaH size of the commerchH type thermostats used on the product,
13

OVEN USE
GENERAL
Your hrge new oven can be used in four cooking modes; convection bake, reguhr bake, convection
broil, or regular broil. To help you decide which way to cook your food read this information first.
Remember this is a new oven and the thermostat has been checked for accuracy.Your oHdoven may
have had a thermostat that over the years got a HittHehot or a HittHecoHd.Check your recipes for the
correct time and temperature and don't use the oHd time or temperature you were using to
compensate for your oHdoven being offtemperature.
Burners
Your new professional gas range is equipped with bake and broil burners typical of those used
in restaurants. The oven broiler burner is 15.000 Btu/hr and the oven baking burner is
28,000 Btu/hr.
Electric Glow igniter
The oven bake and broil burners are equipped with an electric glow igniter and safety system
which lights the gas.There will be a delay after the control knob has been turned on to when
you actually hear gas arrive at the burner.The burner will ignite after the gas reaches the burner.
USING CONVECTION BAKE AND REGULAR BAKE
To Set the Oven for Convection Bake and Bake
Decide if you are going to use CONVECTION BAKE or BAKE.These cooking modes are for baking,
roasting or warming; using one, two, three or
four racks. If you are going to use regular Bake
push the Bake Switch (located on the Control
Panel) and turn the oven control knob to the
temperature used in the recipe. To use ......
Convection Bake push the Convection Bake
button (located on the control Panel) and
turn the oven control knob to the
temperature desired.
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 offwhen 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.
14

OVEN USE
Convection Bake
Convection Bake is baking with a fan at the back of the oven circuHating the hot air in a
continuous pattern around the food.This circuHating hot air heats and browns the surface of
the food more effectiveHy than in a standard oven.This aHHowsmost foods to be cooked at
[ower oven temperatures or in Hesstime, if baked at the reguHar temperature.The air is
redrcuHated and reheated. Uncovered, [onger cooking foods such as [arge pieces of meat or
other foods that can be cooked in Howsided baking utensils or air leavened foods, are where
you will see the most savings in cooking time. Using multiple racks 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 Bake
Air Leavened Foods (Angel Food Cake, souff[6s, cream puffs, meringue she[Is)
Appetizers
Breads
Main Dishes
Oven Meals (1 to 4 racks)
Cookies
Pies
Poultry
Roasts
Converting Recipes to Convection Bake
Low sided baking utensils wi[[ give the best results as the hot air can reach a[[ sides of
the food easier.The oven temperature can be [eft the same as the recipe and the food
cooked a shorter period of time.The temperature can be lowered 25°F to 50°F and
the food wi[[ probably take the same length of time to cook as the recipe states, ff you
find that food is adequately browned on the outside, but not done in the center,
lower the temperature another 25°F and add to the baking time.When reducing the
temperature always check the food for aloneness, 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 Bake
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) a[[ result in the fastest cooking time
and the best end product. 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, asthe heated air can circulate all around the sides of the food. For
15

OVEN USE
roasting, use the bottom of the broil pan and elevate the meat on a metal roasting rack.
GHass-ceramic or gHassutensils do not conduct heat as weHHas metaH, but they can be
used. Use them for foods that do not require a dark brown crust or crisping, such as
souffH_s.
Baked items cook more qukk[y and evenly if they are individually smaller in size, i.e.two
or three smaHHfoods do better than one Hargepiece.When singHe food items are baked,
aHwayscenter the food on the rack. HfseveraHfoods are being baked, space them evenHy
on the rack or racks,
Racks Positions
One to four 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
convection baking.
When baking on more than one rack you do not need to stagger the pans. AHHowat
Heast 1" of space between the oven waHHsand the pans so the heated air can drcuHate.
Pans shouHd be pHaced in center of oven stacked above each rack.
Regular Bake
Bake is baking with hot air;there is no fan.The ant movement comes from natura[ 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
Desserts
Main Dishes
Oven Meals (1 to 2 racks)
Poultry
Roasts
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.
Rack Positions
One or two racks can be used simu[taneousHy 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,
16

OVEN USE
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 directHy above the other and the heated air can circuHate
freeHyaround each pan.AHHowat Heast1"of space between the oven waHHsand the pans.
Hfusing large or commerch[ size baking utensils, the food may take a few extra minutes
as the air cannot drcuHate as freeHy as it does with a smaHHer pan. When using
commerdaH size baking utensils, use onHyone rack as the heat does not have the room
to drcuHate.
To Get the Best Results
Beking:
[] FoHHowthe recipe amounts and ingredients, incHuding the size and shape of the
baking utensil recommended in the recipe.
[] Do not open the oven 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, baking time, browning, and
end result.
[] If you are using glass utensils, lower the temperature 25°F.
[] Use a minute timer and set it for the minimum time suggested in the recipe.
Convection Beking:
[] 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 25°R
[] Use a minute timer and set it 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, page 14-16.
[] Keep in mind that convection baking results vary, depending on type of product. In
many cases standard bake yields superior results over convection.
USING CONVECTION BROIL AND BROIL
To Set the Oven for Convection Broil and Broil
CAUTION:
Pay speciM attention when
setting the Oven Control knob
on "BROIL".If you set the knob
past the "BROIL" setting, the
burner wifl not ignite.
17

OVEN USE
Decide if you are going to use BROIL or CONVECTION BROIL. If you are going to use regular broil
push the Broil button (located on the Control Panel) and turn the Oven Control knob to"Bf!OiL'[
To use Convection Broil push the Convection Broil button (located on the Control Panel) and
turn the Oven Control knob to "BROiL':The burner wiii ignite after the gas reaches the burner.
The"oven on"indicator light wiii come on to let you know that the broiler is currently on. During
the broiling process, the infra-red burner produces such an intense heat that the burner wiii
cycle on and off to maintain an efficient yet safe interior cooking environment.
The HEATING indicator light on the valve panel cycles on and off with burner to let the user
know when the burner is [it.Thb cycling process is used to evenly distribute and safely control
the intense heat that the broil burner produces.The cycling feature prevents the burner from
producing range-damaging heat.
Rack Position
The rack position depends on the type and thickness of the food. Thick pieces of meat or poultry
(1" or more) would typically be broiled or convection broiled on rack position 3. Steaks, chops
and hamburger would typically be broiled on rack position 4. if top browning casseroles or
bread, the thickness of the food would indicate the rack position. Casseroles and bread would
typically be browned on rack position 2 (see instructions below for more information).
Preheating
For best broiler performonce, preheoting for l O minutes improves seating of the food's outside
/aver,seolsin noturoljuicesond flovors,givesomore even cooking pottem, ond tokeslesstime
to cook.
Convection Broil
Convection Broil is cooking by intense infrared radiant heat supplied by the broil burner while a
fan at the back of the oven circulates hot air in a continuous pattern around the food.
Convection broil cooks the food with better results for thicker cuts of meat.The meat sears on
the outside and retains more juices and natural flavor inside with less shrinkage.
Foods Suitobte for Convection Broiling:
Thicker Cuts of Meat (1"or more)
Thicker, Irregular-sized Pieces of Poultry (1"or more)
Thicker Pieces of Fish (1"or more)
Top Browning: Casseroles and Breads
rock position (some positions
for broiling)
#3
#2 or #3
#3
#2 or #3
Regular Broil
Broil is cooking by intense infrared radiant heat supplied by the broil burner located at the top
of the oven.
Foods Suitobte for Broiling:
Appetizers
Meats, Poultry, Fish (under 1")
Top Browning: Casseroles and Breads
rock position
#3 or #4
#4
#2 or #3
18

OVEN USE
NOTE: The broiler pan for both broiling and convection broiling should be placed all the way
to the back of the oven and centered on the rack for best results.
Using a Meat Thermometer to Broil and Convection Broil
To accurateHy 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 90°F for rare meat. Cook the first side to IO0°F for medium to well[ done.
Cook the second side to the desired degree for the doneness you want, 140°F to 145°F for rare,
and 150°F to 155°F for medium and 160°F to 165°F for well[ done. if you are cooking pork, cook
to ]60°F.
A large two-piece broil pan comes with your new range.When you are broiling, always use both
pieces. Do not cover the grid with aluminum foil.This slotted grid allows the grease drippings to
flow into the bottom of the pan keeping it away from the intense heat of the infra-red broiler
burner.This helps to minimize the smoking and spattering of the grease.
To Get the Rest Results
[] Defrost the food before starting to cook.
[] Put food on broiler pan, center and push broiler pan to the very back of oven rack.
[] 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 haft the total cooking time, turn the food over only once. it is not necessary to turn
over thin foods (fillet offish, ham slices, etc.). Liver slices must be turned over.
[] 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 wiii catch the grease and
could cause a fire.
[] 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.
NOTE: You cannot use the broiler burner and the bake burner at the same time. When one is
on,the other cannot be turned on.
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