DCS RGT-364GL - Manuel (Page 17)

15
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. There will be a delay of 30 to 90 seconds after the control knob has been turned on before you actually
hear the burner come on. The burner will ignite within 4 seconds after the gas reaches the burner.
OVEN
Your large new oven can be used in three cooking modes: convection bake, traditional bake or regular broil. To
help you decide which way to cook your food, read this information first. Remember, this is a new oven and the
thermostat has been checked for accuracy. Your old oven may have had a thermostat that over the years got a
little hot or a little cold. Check your recipes for the correct time and temperature and don’t use the old time or
temperature you were using to compensate for your old oven being off temperature. Models RGT-484GG, RGT-
486GL, RGT-485GD, and RGT-486GD have two ovens. The oven on the right side is the convection oven. The
smaller oven, on the left side, can be used in standard bake only. This oven is ideal for baking small amounts of
food, when you don’t want to heat the large oven.
OVEN RACKS
All ovens have (3) oven racks and 4 rack positions, except the left side oven which on models RGT-484GG,
RGT-485GD, RGT-486GL and RGT-486GD has 2 oven racks and 4 rack positions.
NOTE:
About the roller assisted rack supports (24" and 27" 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. See page 26 for care of the rack supports. All three ovens come with a 2-pc. broil pan.
PREHEATING
Preheating takes about 10 to 15 minutes depending on the temperature set. Preheating is usually necessary for
foods baked at high a temperature for a short period of time, i.e. drop cookies. The oven heating light will turn
“OFF” and the ready light will turn “ON” when the oven has reached the set 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.
CAUTION!
Aluminum foil should never be used to cover the oven racks or to line the oven bottom. The trapped heat can
damage the porcelain and the heated air cannot adequately reach the food being baked.
CONVECTION BAKING
Convection Baking is baking with a fan at the back of the oven circulating the hot air in a continuous pattern
around the food. This circulating hot air heats and browns the surface of the food more effectively than in a
standard mode. This allows most foods to be cooked at lower oven temperatures or in less time, if baked at the
regular temperature. The air is recirculated and reheated. Uncovered, longer cooking foods such as large pieces
of meat or other foods that can be cooked in low sided baking utensils or air leavened foods, are where you will
see the most savings in cooking time. Using multiple racks (3) at the same time will achieve a good time saving,
as you can cook more food at the same time. The number of recipes requiring preheating of the oven is reduced
considerably because the heat reaches the food faster as the hot air circulates around the food.
OVEN USE