Fisher & Paykel RGV3-485GD User manual

USER GUIDE
US CA
PROFESSIONAL
RGV-488, RGV-485GD
GAS RANGES

!WARNING!
If the information in this guide 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.
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
appliance.
Installation and service must be
performed by a qualified installer,
service agency or the gas supplier.
WHAT TO DO 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 a neighbor’s phone.
• Follow the gas supplier’s instructions.
• If you cannot reach your gas supplier,
call the fire department.

!WARNING!
Never operate the top surface cooking
section of this appliance unattended.
• Failure to follow this warning statement
could result in fire, explosion or burn
hazard that could cause property damage,
personal injury or death.
• If a fire should occur, keep away from the
appliance and immediately call your fire
department. Do not attempt to extinguish
an oil/grease fire with water

4
CONTENTS
Safety and warnings 5
Before you begin 10
First use 11
Cooking guide 16
Cooking charts 20
Burner use 25
Care and cleaning 28
Troubleshooting 37
Alert codes 40
Warranty and service 41
Registration
To register your product visit our website: fisherpaykel.com/register

5
SAFETY AND WARNINGS
!WARNING!
Electric Shock Hazard
Failure to follow this advice may result in
electric shock or death.
• Turn the range off at the wall before replacing
the oven lamp.
!WARNING!
Fire Hazard
Failure to follow this advice may result in
overheating, burning, and injury.
• Do not place aluminium foil, dishes, trays, water
or ice on the oven floor during cooking, this will
irreversibly damage the enamel. Lining the oven
with aluminium foil may cause fire.
• Never use the appliance for warming or heating
the room. Persons could be burned or injured or
a fire could start.
• Flammable materials should not be stored in an
oven or near its surface.
!WARNING!
Cut Hazard
Failure to use caution could result in injury.
• Take care: some edges may be sharp.

6
SAFETY AND WARNINGS
!WARNING!
Hot Surface Hazard
Failure to follow this advice could result in
burns and scalds.
• To avoid burns and scalds, keep children away
from the appliance.
• Surfaces of the appliance may become hot
enough to cause burns. Examples include the
oven vent, the surface near the oven vent, and
the oven door.
• Do not touch heating elements or interior
surfaces of the oven. Heating elements may be
hot, even when they are dark in colour.
• Use protection when handling hot surfaces, such
as oven shelves or dishes.
• Be careful when opening the oven door. Let
hot air or steam escape before removing or
replacing food.
• During and after use, do not touch or let
clothing or other flammable materials contact
heating elements or interior surfaces of the oven
until they have had sufficient time to cool.
!WARNING!
Tipping Hazard
Failure to use caution could result in death or
serious burns.
• Range must be secured by a correctly installed
anti-tip bracket. See installation guide for details.
• Ensure the anti-tip bracket is re-engaged when
the range is moved. Do not use the appliance
until it has been secured.

7
!WARNING!
Explosion Hazard
Failure to follow this advice may result in
injury or death.
• If you smell gas, do not use the appliance. Open
a window or door to let the gas escape, then
follow the guidance on the inside front cover of
this manual.
• Do not use water on grease fires. A violent
steam explosion may result.
• Turn all burners off, then smother fire or flame
or use dry chemical or foam-type extinguisher.
• Do not heat unopened food containers, such as
cans. The build-up of pressure may cause the
container to burst.
!WARNING!
Poisoning Hazard
Failure to follow this advice may result in
carbon monoxide poisoning or overheating.
• Never use material, such as aluminium foil, to
cover an entire rack or the oven floor. Doing so
block airflow through the oven.
• Clean the appliance with caution. Some
cleaners can produce noxious fumes if applied
to a hot surface. Follow the directions of the
cleaner manufacturer.
• Never use the appliance as a space heater to
heat or warm the room.
SAFETY AND WARNINGS

8
WARNING!
To reduce the risk of fire, electrical shock, injury to persons or damage when using the
oven, follow the important safety instructions listed below. Read all the instructions
before using the oven. Use the oven only for its intended purpose as described in these
instructions.
Installation
zEnsure the appliance is properly installed and earthed by a qualified technician.
zEnsure this range is connected to a circuit that incorporates an isolating switch
providing full disconnection from the power supply.
zDo not install or operate the appliance if it is damaged or not working properly. If you
receive a damaged product, contact your dealer or installer immediately.
zVerify the anti-tip device has been correctly installed and engaged. See installation
guide for details.
Servicing
zDo not repair or replace any part of the appliance unless specifically recommended in
the user guide. All other servicing should be undertaken by a Fisher & Paykel trained
and supported service technician or qualified person.
Fire Hazard
zUse only dry oven mitts or potholders. Moist or damp potholders on hot surfaces could
result in burns from steam. Do not let potholders touch hot areas or heating elements.
Do not use a towel or a bulky cloth for a potholder. It could catch fire.
Food Safety
zLeave food in the oven for as short a time as possible before and after cooking. This is
to avoid contamination by organisms that may cause food poisoning. Take particular
care during warm weather.
General Use
zHousehold appliances are not intended to be played with by children.
zChildren should not be left alone or unattended in the area where the appliance is in
use. They should never be allowed to sit or stand on any part of the appliance.
zChildren of less than 8 years old must be kept away from the appliance unless
continuously supervised.
zThis appliance can be used by children aged from 8 years and above, and persons with
reduced physical, sensory or mental capabilities or lack of experience and knowledge,
if they have been given supervision or instruction concerning the use of the appliance
in a safe way and they understand the hazards involved. Cleaning and user maintenance
shall not be carried out by children without supervision.
zCaution: Do not store items of interest to children in cabinets above the range or on the
backguard of the range. Children climbing to reach items could be seriously injured.
SAFETY AND WARNINGS

9
SAFETY AND WARNINGS
zDo not place heavy objects on the oven door.
zAlways keep oven vents unobstructed.
zDo not wear loose fitting or hanging garments when using the appliance. They could
ignite or melt if they touch an element or hot surface and you could be burned.
zCaution: Hot air can blow from the vent at the top of the range as part of the range’s
cooling system.
zAlways position shelves in the desired location while the oven is cool (before
preheating). If a shelf must be removed while the oven is hot, do not let the oven mitts
or potholder contact hot heating elements in the oven or the base of the oven.
zUse only bakeware approved for oven use. Follow the bakeware manufacturer’s guides.
zOnly certain types of glass, glass/ceramic, earthenware or other glazed utensils are
suitable for range-top service without breaking due to sudden temperature changes.
zEnsure flow of combustion and ventilation is unobstructed.
zDo not use the oven for storage.
zDo not cook on a broken cooktop. Should the cooktop break, cleaning solutions
and spillovers may penetrate the broken cooktop and create a risk of electric shock.
Contact a qualified electrician immediately.
zDo not place metallic objects such as knives, forks, spoons and lids on the cooktop
surface as they can get hot.
zNever leave surface units unattended at a high heat setting. Boilover causes smoking
and greasy spillover that may ignite.
zUtensil handles should be turned inward and not extend over adjacent surface.
Cleaning and maintenance
zDo not clean the oven seal or use any oven-cleaning products on it. This is essential for
a good seal, which ensures that the oven operates efficiently. Care should be taken not
to rub, damage or move the oven seal.
zDo not use oven cleaners, harsh/abrasive cleaning agents, waxes, or polishes. No
commercial oven cleaner, oven liner, or protective coating of any kind should be used in
or around any part of the range.
zDo not use harsh/abrasive cleaners, scourers or sharp metal scrapers to clean the oven
door glass since they scratch the surface, which may result in the glass shattering.
zClean only the parts listed in this guide.
zDo not use a steam cleaner to clean any part of the range.
zKeep appliance area clear and free from combustible materials.

10
BEFORE YOU BEGIN
1
2
3
8
9
4
5
6
7
zEnsure that the anti-tip bracket at the right rear of the range has been correctly installed.
zRead this guide, taking special note of the 'Safety and warnings' section.
zRemove all packaging from the oven and cooktop. Recycle responsibly.
zRemove any adhesive residue using dishwashing liquid on a soft cloth. Do not use any
harsh or abrasive cleaners.
zCondition the oven using the instructions under 'First use'.
IMPORTANT!
Do not block the vents of the oven or the oven door with cookware, utensils or towels.
During cleaning, take care not to let any liquids run down these vents.
Oven features and accessories
1 Back trim
2 Burner grates
3 Control panel
4 Oven vent louvres
5 Oven seal
6 Side rack
7 Serial label
8 Toe kick
9 Secondary oven
!0 Main oven
!1 Broil rack
!2 Broil pan
!1
!2
RGV3-488 model illustrated
!0

11
RGV3-488 main cavity illustrated
FIRST USE
Replacing the shelves
1 Grip the shelf at the front (ensuring you
are holding the wire shelf and the sliding
frame together).
2 Ensure the shelf is level and facing the
right way with the guard rail at the back.
3 Place the shelf on top of the side racks
at the desired height, hooking the rear
tags over the side racks on both sides.
4 Push the shelf all the way into the oven,
making sure the front tags are also
securely hooked over the side racks.
Shelf positions
Always position the oven shelves before turning
the oven on. Remove any unused shelves and
baking utensils from the oven.
For advice on which shelf position to use, see
sections 'Cooking charts'.
Ensure sliding shelves are positioned on top
of the side rack wires instead of between
them.
The wire shelves and slides are built together
as one unit. When positioned correctly, the
slides will prevent the wire shelves from
tilting when pulled forward.
Guard rail
Front bar

12
FIRST USE
Dial halos
When a function dial is in use, a red halo will
illuminate. When a temperature dial is in use, the
halo will transition from white to red as the cavity
reaches the set temperature (SLOW COOK, BROIL and
PROOF will turn red immediately).
If all dials are turned OFF, all halos will dim.
Control panel
3
6 6
54 55 5 51 25
RGV3-488 model illustrated
Using the burner and griddle* dials
To use the burner and griddle dials, push in and
turn counterclockwise to LITE. Hold the dial at
LITE before turning to a flame setting.
*some models only
Control panel features
1 Main oven mode dial
2 Main oven temperature dial
3 Secondary oven mode dial
4 Secondary oven temperature dial
5 Burner dials
6 Burner indicators
55

13
FIRST USE
Before you begin, identify the
desired oven cavity and its
corresponding OVEN MODE dial.
Set the oven function by turning the
dial counterclockwise.
Set the oven temperature by turning
the adjacent TEMPERATURE dial
counterclockwise to the desired
setting.
Setting a function and temperature
For more information on the functions, see the 'Cooking guide' section of this book.
1
2
3
4To stop cooking and turn the oven off,
turn the dial back to the OFF position.

14
FIRST USE
Editing or cancelling cooking
Turn the function or temperature dial any point during cooking to adjust.
Changing the temperature
Changing the function
Turn the OVEN MODE dial at any point during
cooking to change the function.
Turn the dial at any point during cooking to
change the temperature.

15
FIRST USE
After conditioning
There will be a distinctive smell and a small amount of smoke during the conditioning
process as manufacturing residue is burnt off, this is normal. Once cooled, wipe out the
oven with a damp cloth and mild detergent, and dry thoroughly.
Set the oven to BAKE at 450oF (230oC) and
heat for 30 minutes.
Conditioning the oven
It is important to condition both cavities of your oven before using them for cooking.
This will burn off any manufacturing residues and ensure that you get the best results
right from the start.
Before you start
Ensure all packaging is removed and any cables used to secure the shelving during
transit. Make sure all shelves are fitted in the oven. Ensure the kitchen is well ventilated
during conditioning.
1
Main cavity
After 30 minutes change both dials to
BROIL and heat for a further 30 minutes.
2
4When you have finished, turn the dial
clockwise back to OFF.

16
COOKING GUIDE
General guidelines
This range has been designed to utilise the bake burner, broiler and cavity fan in different
combinations to provide you with enhanced performance. The variety of functions, allows
you to cook all food types to perfection.
Oven elements
1 broil burner
2 cavity fan
3 bake burner (concealed)
1
2
3
Ensure all functions are used with the oven door closed.
Baking
zFor best results when baking, always pre-heat your oven.
zSingle shelf cooking: place your baking on a shelf that will position the top of your pan
near the centre of the oven.
zMulti shelf cooking: Always leave a space between shelves to allow the air to circulate.
Broiling
zAlways broil with the oven door completely shut.
zAlways keep a close watch on your food to avoid charring or burning.
zIf you use glass or ceramic pans, be sure they can withstand high oven temperatures.
zFor thinner cuts of meat, or for toasting or browning foods, use a higher shelf position.
zThicker cuts of meats should be broiled on lower shelves or at a lower broil setting to
ensure even cooking.
OVERVIEW IMAGE
Setting BROIL in the main cavity
Turn both the OVEN MODE and TEMPERATURE
dials to BROIL. The temperature is automatically
calibrated for optimal broiling.
Roasting
zBoneless, rolled or stuffed roasts require longer than roasts containing bones. Poultry
should be well cooked with the juices running clear and a minimum internal temperature
of 165°F (75°C).
zAlways roast meat fat side up.
zUse a meat thermometer to determine when meat is cooked.
zAlways rest the meat for at least 10 minutes after roasting to allow the juices to settle.
The meat will continue to cook for a few minutes after removing it from the oven.

17
COOKING GUIDE
Reheating
zNever reheat food more than once.
zUse BAKE to reheat food, once hot, use the BAKE function at 200°F (90°C) to keep the
food warm.
zAlways reheat food to piping hot, or to a minimum internal temperature of 185°F (85°C).
This reduces the risk of contamination.
zReheat food in a dish with a lid or cover tightly with foil.
Dough proofing
Proofing in the secondary cavity
Turn the secondary OVEN MODE dial to PROOF and
the secondary TEMPERATURE dial to WARM. Preheat
for 5 minutes before placing the dough in the oven.
Once dough has risen to size, remove and turn the
OVEN MODE dial to OFF.
Proofing in the main cavity
Turn the main OVEN MODE dial to BAKE and the
main TEMPERATURE dial to WARM. Heat for 5
minutes before turning the TEMPERATURE dial to
OFF and placing the dough in the oven.
Once dough has risen to size, remove and turn the
OVEN MODE dial to OFF.
zPlace dough in a lightly oiled bowl and cover with a clean, damp cloth.
zPosition in the centre of the oven and to prevent overproofing check, every 30 minutes.
zWe recommend using the secondary cavity for proofing.

18
COOKING GUIDE
BAKE
heat is generated by the lower burner
Ideal for:
foods that require a longer cooking time, eg rich fruit cake,
brownies, or bread.
zRetains moisture.
zIdeal for cakes and foods that require baking for a long
time or at low temperatures.
zThis function is not suitable for multi-shelf cooking.
BAKE CONVECTION
heat is generated by lower burner and distributed via fan
Ideal for:
Single shelf baking that requires less than an hour to cook.
Foods such as muffins, English scones, cupcakes & enchiladas.
zHot air is blown into cavity, providing a consistent
temperature.
zIf using for multi shelf cooking, always leave a gap between
to allow air to move freely. This ensures food on the lower
tray can still brown.
BAKE CONVECTION BAKE PROOF
SLOW COOK BROIL WARM
BLANK BLANK BLANK
BAKE CONVECTION BAKE PROOF
SLOW COOK BROIL WARM
BLANK BLANK BLANK
PROOF
heat is generated by the lower burner
zThe PROOF function is available in the secondary cavity
only, for full guidance refer to 'Dough Proofing'.
zGentle heat is generated from the lower burner.
zProvides the optimum warm and draft-free environment for
proving yeast dough.
zThis method provides a faster proof time than at room
temperature.
BAKE CONVECTION BAKE PROOF
SLOW COOK BROIL WARM
BLANK BLANK BLANK

19
BROIL
heat is generated by the broil burner
Ideal for:
toasting bread or for top-browning to finish off dishes.
zThe BROIL function is available in the main cavity only, refer
to 'Broiling' for details.
zIntense radiant heat is delivered from the broil burner.
zFor best results allow oven to preheat for 5 minutes.
zThe dial halo will remain red while using the broil function.
BAKE CONVECTION BAKE PROOF
SLOW COOK BROIL WARM
BLANK BLANK BLANK
COOKING GUIDE
SLOW COOK
heat is generated by lower burner and distributed via fan
This function has been designed in collaboration with Star-K
for religious faiths that observe a ‘no work’ requirement on
the Sabbath*.
Ideal for:
Slow-cooked dishes such as casseroles, stews and braises.
zThe fan circulates heat inside the cavity to gently cook food.
zThis function has low energy consumption. During use, the
lights will not be active.
zThe oven does not need preheating.
zThe recommended temperature for operating SLOW COOK is
250°F – 325°F (120°C – 165°C).
BAKE CONVECTION BAKE PROOF
SLOW COOK BROIL WARM
BLANK BLANK BLANK
*Oven operation during Slow Cook mode has been developed in collaboration with Star-K (USA - www.star-k.org).
Further information for using the product in compliance with Jewish Law can be found on their websites

20
Shelf positions
zPosition shelves before you turn the oven on.
zShelf positions are counted from the base up, with
1 being the lowest shelf position and 5 the highest.
During cooking
zPreheat the oven to the required temperature.
zOven accessories may temporarily deform slightly when they become hot. This is normal
and does not affect their function.
The information in these charts is for guidance only. Refer to your recipe or the packaging
and be prepared to adjust the cooking times and settings accordingly.
COOKING CHARTS
BAKING SHELVES FUNCTION SHELF
POSITION TEMP (°F) TEMP (°C) TIME (MIN)
BISCUITS
Plain Single Bake 3 400-425 210-220 8-15
Multi Bake Convection 2 and 4 425-450 215-230 10-15
Chocolate chip Single Bake 3 355-375 180-190 10-15
Multi Bake Convection 2 and 4 325-340 160-170 10-15
Sugar cookies Single Bake 4 350-375 175-190 7-15
Multi Bake Convection 2 and 4 325-350 160-175 7-15
CAKES
Pound cake Single Bake 3 325 160 70-80
Chocolate Brownie
(8"x8"/20x20cm pan) Single Bake 3 350 175 20 - 25
Angel Food Cake
(10"x4"/25x10cm tube pan) Single Bake 3 325 - 350 160-175 50-60
Rich Fruit Cake Single Bake 3 275-300 135-150 3-6hrs
Sponge (single large) Single Bake 3 350 175 30- 40
Sponge (2x20cm) Single Bake 3 350 175 15-25
SCONES
English Scones Single Bake 3 425-450 215-230 10-12
MERINGUES
Meringues Single Bake 3 250-270 120-130 60-70