THE professionAL RGT SERIES GAS RANGE Use and Care Guide ModEls: RGT-305 RGT-366 RGT-364GL RGT-364GD RGT-484GG RGT-485GD RGT-486GL RGT-486GD
A MESSAGE TO OUR CUSTOMERS Thank you for selecting this DCS Professional Gas Range. Because of this appliance’s unique features we have developed this Use and Care Guide. It contains valuable information on how to properly operate and maintain your new appliance for years of safe and enjoyable cooking. To help serve you better, please fill out and submit your Product Registration by visiting our website at www. dcsappliances.
table of contents safety practices model identification before using your appliance cooktop use Burner Use Electronic Igniters Burner Efficiency and Flame Characteristics Cooktop Burners Burner Grates Wok Ring (Purchase Separately) grill use griddle use oven use Convection Baking Traditional Baking Broiling Slow Cooking / Low Temperature Cooking High Altitude Baking Internal Cooking Temperatures Suggested Temperatures to Keep Food Hot 3-5 6 7-8 9 10 10 10 11 11 12-13 13-14 15-16 17-18 18-19 19 19 20 21 C
Safety practices and precautions When properly cared for, your new DCS Appliance is des igned to be a safe, reliable cooking appliance. When using this restaurant caliber appliance, use it with extreme care, as this type of appliance p rovides intense heat which can increase the accident potential. Basic safety p recautions must be followed when using kitchen appliances, including the following: n Read this Use and Care Manual thoroughly before using your new appliance.
safety practice and precautions n Do not use aluminum foil to line any part of the oven or cooktop. This will cause heat to be trapped underneath it. This trapped heat can upset the cooking p erform ance and can damage the finish of the oven or the cooktop parts. WARNING! NEVER cover any slots, holes or passages in the oven bottom or cover an entire rack with materials such as aluminum foil. Doing so blocks airflow through the oven and may cause carbon monoxide poisoning.
safety practices and precautions n Be sure all the range and/or cooktop c ontrols 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. n Place oven racks in desired position while the oven is cool. If a rack must be moved while the oven is hot, do not let the pot holders contact the hot interior lining of the oven.
model identification 48” RGT range models RGT-484GG RGT-486GL RGT-486GD RGT-364GL RGT-364GD RGT-485GD 36” RGT Range models RGT-366 30” RGT range models RGT-305 6
before using your appliance 1. Remove all packaging materials and labels from your appliance. If the installer has not set up your appliance, do it now.
before using your appliance To insert the oven racks IN 12” OVEN: 1. Hold the rack with the back safety rail in the up position and towards the rear of the oven. Slip it into the oven so the rack slides are between the rack and the rack guides. 2. As you slide the rack into the oven, tip the front of the rack up slightly, so that the safety stops on the back of the rack, clear the rack slides (see Fig. 02). The safety stops keep the rack from sliding out of the oven when pulled forward.
cooktop use burners Cap Your new professional gas range is equipped with burners typical of those used in restaurants. These burners are designed for maximum cleanability and controllability. The large cap spreads the simmer heat out to avoid too much heat being concentrated on the center of the pan. The simmer flame is always “on” when the burner is in use. The burner should never be operated if the cap is not in place.
cooktop use Electronic Igniters If a burner does not ignite, listen for the clicking sound. If the igniter is not clicking, TURN OFF THE BURNER. Check the circuit breaker for a blown fuse or a tripped circuit breaker. If the igniter still fails to operate, see page 30, “Before Calling For Service”. To light the burner manually, see page 26, “Power Failure”.
cooktop use Burner Grates The burner grates are heavy cast iron. They have a flat surface making it easy to move large pans from one burner to another. They were designed in sections to make them easier to remove and clean. (See Fig. 08 & 09) cookware For best results we recommend using professional cookware. This type of utensil can be found at Fig. 08 (305 & 485 models) your finer department stores, specialty cooking shops, or restaurant supply stores.
grill use Grill The two grill grates are reversible (see Fig. 12). The grill grates are made of durable stainless steel. One side of the grate is ridged (side A) and should be used for foods where you want the fat to run off, such as steak or hamburger patties. The ridges are slopped so the fat runs toward the front of the grill and can easily run down to the cooler area of the drip tray and away from the intense heat of the burner.
grill use grilling hints When grilling, the ventilation fan must be set on “HI” to remove smoke and odors. The fan can be turned to “LO” after cooking is complete to remove any leftover smoke. The doneness of meat is affected by the thickness of the cut. It is impossible to cook a thin piece of meat to a rare doneness. A steak should be at least 1-inch thick to have it turn out rare and juicy.
griddle use before using the griddle for the first time or to re-season 1. Clean the griddle thoroughly with hot, soapy water to remove any protective coating. 2. Rinse with a mixture of 1 cup water and 1/4 cup white vinegar. Dry thoroughly. 3. Pour 1 teaspoon vegetable oil into the center of the griddle (do not use corn oil as it gets sticky). Rub the oil over the entire surface of the griddle using a heavy soft cloth. 4. Turn the control knob to a Medium setting (350ºF).
oven use OVEN burners Your new professional RGT range is equipped with bake and broil oven gas burners. The oven broiler burner is 19,000 Btu/hr on RGT models. The oven baking burner is 30,000 Btu/hr on 30/36/48” main oven, 18,000 Btu/hr on 12” oven. electric glow igniter The oven bake and broil burners are equipped with an electric glow igniter and safety valve system which lights the gas.
oven use Foods Suitable for Convection n Appetizers n Breads n Oven Meals (1 to 3 racks) n Cookies n Main Dishes n Roasts n Pies n Poultry n Air Leavened Foods (Angel Food Cake, s oufflés, cream puffs, meringue shells) Setting the Oven The Convection Bake mode is used for baking, roasting or warming using one, two or three racks. To use Convection Bake, push the Convection Switch (located on the control panel) and turn the control knob to the temperature desired.
oven use CAUTION! Aluminum foil should never be used to cover the oven racks or to line the oven bottom. The trapped heat can damage the porcelain and the heated air cannot adequately reach the food being baked. TRADITIONAL BAKING Traditional Bake is used for baking, roasting or warming with hot air; there is no fan. The air movement comes from natural convection. As the air heats, it moves to the top of the oven. This oven mode is the same as you have been using for baking on one or two racks.
oven use Setting the 24” & 27” Oven for Baking n The “OVEN ON” light turns on. n The “HEATING” light turns on. n Once the “HEATING” light cycles off the first time, the oven “READY” light will come “On” after the oven is pre- heated. As the oven cools, the “READY” light will go out and the “HEATING” light will come back on. This process repeats when heat is needed. n The “OVEN ON” light remains on until the Thermostat has been turned to the “OFF” position.
oven use To Get the Best Results n Defrost the food before starting to cook. n 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. n After half the total cooking time, turn the food over only once. It is not necessary to turn over thin foods (filet of fish, ham slices, etc.) Liver slices must be turned over.
oven use Internal cooking temperatures Food Oven Temperature Egg and Egg Dishes Eggs Cook until yolk and white are firm Egg Casseroles 160º F Egg Sauces, Custards 160º F Ground Meat and Meat Mixtures Turkey, Chicken 165°F Beef, Veal, Lamb, Pork 160°F Fresh Beef, Veal, Lamb Medium Rare 145°F Medium 160°F Well Done 170°F Fresh Pork Medium 160°F Well Done 170°F Roast Beef Cooked commercially, 140°F vacuum sealed, and ready-to-eat Food
oven use suggested temperatures to keep food hot Food Oven Temperature Beef Rare Medium Well Done Bacon Biscuits and Muffins (covered) Casserole (covered) Fish and Seafood French Fried Foods Gravy or Cream Sauces (covered) Lamb and Veal Roasts Pancakes and Waffles (covered) Potatoes Baked Mashed (covered) Pies and Pastries Pizza (covered) Pork Poultry (covered) Vegetables (covered) 150º - 155ºF 155º - 170ºF 170º - 180ºF 200º - 225ºF 170º - 185ºF 170º - 200ºF 170º - 200ºF 200º - 225ºF 170º - 180ºF 1
care and maintenance When cleaning the range or cooktop: warning! Be careful cleaning any part of this a ppliance while hot. All parts of the appliance can be cleaned with hot soapy water, rinsed, dried and buffed to a shine with a soft, heavy cloth. Always try this first, as it is the mildest cleaning procedure. 1. Use the mildest cleaning procedure first. Some brands of cleaners of the same type are harsher than others, read their directions.
care and maintenance BURNERS For proper lighting and performance keep the burners clean. It is necessary to clean the burners they do not light even though the ignitBrass Ring clicks, if there has been a severe boil over, Locating Pin when the flame does not burn blue. Be certain all burner knobs are in the off position before attempting clean the burners. The burners have been designed for ease in cleaning. When the grates and burners are cool, remove the grate.
care and maintenance To remove tray liner: n Pull tray out until it stops. n Remove inner trays for cleaning. latch align push in To remove drip tray: (if needed) n Pull tray out until it stops. n Remove inner trays. n Push in latches on the sides of the slides while pull- ing out the drip tray (Fig. 20). slide guide Fig. 20 Fig. 21 n Continue pulling the tray out. To install drip tray: n Align the side of the drip tray with the slide guides (Fig. 21). n Push the tray in until it stops.
care and maintenance Backguard (if installed) This is made of stainless steel. Use the mildest cleaning procedure first. Hot soapy water, rinse and dry. If the panel has food soil remaining, try a general kitchen cleaner, such as Fantastik®, Simple Green® or Formula 409®. Apply cleaner with a damp sponge, rinse thoroughly and dry. Always scrub lightly in the direction of the grain. Do not use a steel wool pad, it will scratch the surface.
care and maintenance Oven Racks, ROLLERS and rack supports All of the oven racks and 12” rack supports are chrome plated steel. The roller assisted rack supports in the main oven (24” and 27”) are stainless steel. To remove the 12” Oven rack supports, first remove the oven racks, then grasp the rack supports and pull up and out. To replace the rack supports, put the top in first. To clean, use a damp sponge, cloth, or steel wool with a mild detergent.
parts identification Item 1 2 3 4 5 6 7 8 9 Item 11 12 13 14 15 16 17 18 19 20 Description Grill Burner Grates Griddle Grill Grates Large Oven Control Knob Griddle Control Knob Oven Light Switch Grill Control Knob Oven Rack Supports Description Large Oven Racks (3) Oven Door 12” Oven Door Small Oven Racks (2) Cooktop Control Knob Small Oven Control Knob Convection Fan Switch Rollers Grill Cover Griddle Cover 4 2 3 1 16 15 5 17 6 7 8 9 18 10 13 12 11 19 20 14 Model RGT-484GG shown NOTE: Rat
parts identification Item 21 22 23 24 Description IR Broiler Oven Thermostat Bulb Oven Light Assembly Convection Fan Baffle 21 23 22 23 24 28
TROUBLESHOOTING RANGES & COOKTOPS PROBLEM NON FUNCTIONAL POSSIBLE CAUSE NO ELECTRICITY OR GAS SUPPLY CHECK CIRCUIT BREAKERS TECHNICAL CALL AUTHORIZED SERVICE NO ELECTRICITY CHECK CIRCUIT BREAKERS NO GAS CHECK GAS SUPPLY AT WALL VERIFY GAS TYPE (SEE PAGE 30 FOR LOCATION OF LABEL CLEAN BURNERS WRONG GAS ONE OR MORE BURNERS WILL NOT LIGHT DIRTY BURNERS BURNERS MIS-ALIGNED ALIGN & REASSEMBLE BURNERS WATER IN BURNER(S) INCORRECT FLAME SOOTY BURNER FLAME DIS-ASSEMBLE & DRY BURNER(S) DIRTY E
how to obtain service Before You Call for Service n Is the circuit breaker tripped or the fuse blown? n Is there a power outage in the area? n See Troubleshooting on page 29. If the Cooktop Burners Do Not Light n Is the two piece burner assembled c orrectly? (See page 23, Fig. 15) n Is the burner head assembly aligned correctly? (See page 23, Fig. 15) n Is the manual shut-off valve open? This is usually located where the gas comes out of the wall.
warranty Limited warranty When you purchase a new DCS Range you automatically receive a One Year Limited Warranty covering parts and labor for the entire product, a Five Year Limited Warranty on surface burners, griddle burners, grill burner and oven burners (parts only), and a Two Year Limited Warranty on the porcelain oven liner and porcelain inner door panel (parts only) for servicing within the 48 mainland United States, Hawaii, Washington D.C. and Canada.
warranty B. Defects caused by factors other than: 1. Normal domestic use or 2. Use in accordance with the Product’s Use and Care Guide. C. Defects to the Product caused by accident, neglect, misuse, fire, flood or Act of God. D. The cost of repairs carried out by non-authorized repairers or the cost of correcting such unauthorized repairs. E. Travel Fees and associated charges incurred when the product is installed in a location with limited or restricted access. (i.e.
Fisher & Paykel Appliances, Inc. 5900 Skylab Road, Huntington Beach, CA 92647 Customer Care: (888) 936.7872 Fax: 714.372.7003 www.dcsappliances.com Nous améliorons constamment ses produits et se réserve le droit de modifier les spécifications ou la conception de ses produits sans aucun préavis. As product improvement is an ongoing process, we reserve the right to change specifications or design without notice. P/N 238513 Rev.
