DCS RGS-484GG, RGS-486GL Convection Baking, Baking rack position, Foods Suitable for Convection

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OVEN USE

Baking rack position

One or two racks can be used simultaneously 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 bot- tom) will probably be used the most for single rack baking. 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 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 bak- ing 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

Convection Baking is baking with the 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 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.

Foods Suitable for Convection

Appetizers

Breads

Oven Meals (1 to 3 racks)

Cookies

Main Dishes

Roasts

Pies

Poultry

 

Air Leavened Foods (Angel Food Cake, soufflés, cream puffs, meringue shells)

Converting Recipes to Convection Baking

Low sided baking utensils will give the best results as the hot air can reach all sides of the food easier. The oven temperature can be left the same as the recipe and the food cooked a shorter period of time. The temperature can be lowered 25ºF and 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 25ºF 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 baking time, the palatability and the appearance of the finished product. Metal bakeware (aluminum, steel and cast iron) all 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, 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

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Contents Professional RGS Range And Gas Cooktop Please Retain this Manual for Future Reference Message to OUR CustomersTable of Contents Safety Practices and Precautions Safety Practice and Precautions Recommendations on HOOK-UP to GAS Supply Model Identification CS Cooktop Models Cooktop Before Using Your ApplianceTo Remove or Reposition the Racks To Insert the Oven Racks17,500 Cooktop USEBurners SimmeringFlame Height Burner Efficiency and Flame CharacteristicsSealed TOP Burners WOK Ring Burner GratesCookware Control KnobsGrill Grill USEGrilling Hints Ceramic RodsUSE of the Grill Excessive Flare UPS and FlamingGriddle USE Before Using the Griddle for the First Time or to RE-SEASONOven USE Oven Racks Setting the OvenPreheating CondensationConverting Recipes to Convection Baking Convection BakingBaking rack position Foods Suitable for ConvectionFoods Suitable for Broil Setting the Oven for BroilingBroil Convection baking rack positionHigh Altitude Baking Using a Meat Thermometer to BroilBroil Rack Position Suggested Temperatures to Keep Food HOT Using the Oven for Slow Cooking or LOW TemperaturesLamb and Veal Roasts 170º 200ºF When Cleaning Range or Cooktop Care and MaintenanceBrand Names Drip Trays & Drain Tubes IgnitersGriddle Control Knobs Cooktop and Oven Backguard Oven and Door InteriorOven Racks and Rack Supports To Replace the Light Bulb Power FailureFRAME, SIDES, Door EXTERIOR, Heat Deflector Door GasketDescription Parts IdentificationHOW to Obtain Service HOW to Obtain ServiceIf the Cooktop Burners do not Light DCS will PAY for WarrantyPage Page Page Cuisinière et table de cuisson à gaz professionnelles RGS Veuillez Conserver CE Manuel À Titre DE Référence Lintention DE NOS ClientsTable DES Matières Mesures DE Sécurité ET DE Précaution Mesures DE Sécurité ET DE Précaution Mesures DE Sécurité ET DE Précaution Recommandations EN Matière DE Branchement DU GAZ Identification DU Modèle Modèles DE Tables DE Cuisson CS 48 PO Four DE 12 Pouces Avant Dutiliser Votre AppareilTable DE Cuisson Four DE 27 ET 24 PoucesPour Retirer OU Repositionner LES Grilles Pour Introduire LES Grilles DU FourNat Prop Utilisation DE LA Table DE CuissonBrûleurs Cuisson À Petit FEUHauteur DE LA Flamme Efficacité DES Brûleurs ET CAR Actéristiques DE LA FlammeBrûleurs À Tête Scellée Anneau DE WOK Grilles DES BrûleursUstensiles Boutons DE RéglageGril Utilisation DU GrilConseils DE Cuisson Tiges EN CéramiqueUtilisation DU Gril Éruption Excessive DES FlammesUtilisation DE LA Plaque Chauffante Utilisation DU Four Cuisson AU Four Normale Réglage DU Four Pour LA CuissonPréchauffage Grilles DU FourConversion des recettes pour la cuisson par convection Cuisson PAR ConvectionPosition des grilles Cuisson au four Aliments appropriés pour la cuisson par convectionPosition des grilles Cuisson par convection Cuisson par convection Pour obtenir les meilleurs résultatsPosition des grilles du four Grill Aliments appropriés pour le grilRéglage du four pour le grillage PréchauffageCuisson À Haute Altitude Noms DE Marque Entretien ET MaintenanceTempératures Suggérées Pour Garder LES Aliments Chauds Durant LE Nettoyage DE LA Cuisinière OU Table DE CuissonTable DE Cuisson Lèchefrites ET Tubes Dégouttement AllumeursPlaque Chauffante Intérieur DU Four ET DE LA Porte Boutons DE Réglage DE LA Table DE Cuisson ET DU FourJoint DE Porte DosseretGrilles DU Four ET Supports DE Grille CADRE, CÔTÉS, Extérieur DE PORTE, DéflecteurPanne Dalimentation Pour Remplacer LampouleArticle Description Identification DES PiècesPour Lobtention DE Service ServiceSI LES Brûleurs DE LA Table DE Cuisson NE Sallument PAS DCS Couvre LES Frais Suivants GarantieDCS NE Couvre PAS LES Frais Suivants

RGS-486GD, RGS-366, RGS-364GL, RGS-364GD, RGS-485GD specifications

DCS, a recognized name in the realm of professional kitchen appliances, delivers exceptional performance through its lineup of cooking equipment, including the RGS-486GL, RGS-484GG, CS-364GD, RGS-305, and RGS-485GD models. Each unit embodies a commitment to quality, innovation, and precision cooking, making them ideal for both commercial operations and culinary enthusiasts.

The DCS RGS-486GL is a powerful range that offers six burners, providing an impressive total output of up to 60,000 BTUs. It features a versatile griddle and a robust oven designed with dual-fuel technology, combining the fine control of gas cooking with the consistency of electric-oven heat. This model ensures that every dish can be prepared to perfection, featuring easy-to-clean surfaces and sealed burners to minimize spills.

The RGS-484GG model, similar in concept, pairs four high-performance burners with a dedicated griddle and dual fuel functionality. The stainless steel construction not only assures durability but also contributes to the sleek aesthetic of any kitchen configuration. Its heavy-duty cast iron grates provide excellent heat retention and even cooking across all elements, making it suitable for any culinary task.

The CS-364GD model distinguishes itself with its compact design while maintaining high performance. This model includes three burners and a griddle, perfect for smaller kitchens without compromising on the cooking capabilities. Its precise temperature control ensures optimal cooking results, while the integrated ignition system guarantees reliability and ease of use.

Moving on to the RGS-305, this range is designed with efficiency in mind, featuring a three-burner setup that delivers powerful cooking performance without taking up excessive space. Its single oven configuration allows for easy meal preparation, while the ergonomic controls ensure that cooks can quickly adjust temperatures as needed. The RGS-305 is a perfect choice for those who require power in a smaller package, ideal for intimate gatherings or family meals.

Finally, the RGS-485GD combines the attributes of the previous models, featuring an impressive five-burner layout alongside a griddle and high-capacity oven. This range is suitable for those who need a professional-grade appliance capable of handling high-demand cooking situations. With features such as easy-to-clean two-piece grates and continuous oven racks, it promotes both functionality and efficiency in the kitchen.

Overall, DCS's RGS-486GL, RGS-484GG, CS-364GD, RGS-305, and RGS-485GD embody the brand's philosophy of blending craftsmanship and technology, providing culinary professionals and home cooks alike with superior tools for creating exceptional meals.
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